1 00:00:03,600 --> 00:00:06,560 Speaker 1: From the Australian. Here's what's on the front. I'm Claire Harvey. 2 00:00:06,640 --> 00:00:13,720 Speaker 1: It's Wednesday, March eighteen, twenty twenty six. Don't subsidize petrol 3 00:00:13,840 --> 00:00:17,079 Speaker 1: or inflation will take off again. That's the warning to 4 00:00:17,120 --> 00:00:23,680 Speaker 1: government from Reserve Bank Governor Michelle Bullock. It's d day 5 00:00:23,720 --> 00:00:27,280 Speaker 1: for Carl Sanderlands. Can the controversial radio host keep his 6 00:00:27,320 --> 00:00:31,680 Speaker 1: gig despite breaking up with his co host Jackie O Henderson. 7 00:00:32,280 --> 00:00:34,800 Speaker 1: Our subscribers will be the first to know, and you 8 00:00:34,800 --> 00:00:37,760 Speaker 1: can join us right now at the Australian dot com 9 00:00:37,800 --> 00:00:44,519 Speaker 1: dot au. Neil Perry is Australia's most acclaimed chef. His 10 00:00:44,680 --> 00:00:50,479 Speaker 1: restaurants have withstood recessions, lockdowns and now even the ozempic craze. 11 00:00:50,560 --> 00:00:54,400 Speaker 1: He's a passionate defender of the farmers, fishes and graziers 12 00:00:54,640 --> 00:00:58,160 Speaker 1: who give Neil great food to cook for us. Neil's 13 00:00:58,200 --> 00:01:01,920 Speaker 1: speaking today at the Australians Global Food Forum, but first 14 00:01:02,000 --> 00:01:04,800 Speaker 1: I caught up with him at one of his beautiful restaurants. 15 00:01:05,080 --> 00:01:15,960 Speaker 1: Our chat in just a moment. Neil Perry is one 16 00:01:15,959 --> 00:01:18,840 Speaker 1: of Australia's most acclaimed restaurantors and we're sitting in one 17 00:01:18,840 --> 00:01:22,160 Speaker 1: of his beautiful Venues Grand Tarino in Double Bay in Sydney, 18 00:01:22,480 --> 00:01:24,720 Speaker 1: Neil I was last year when this was a beautiful 19 00:01:24,800 --> 00:01:27,319 Speaker 1: Chinese restaurant. I absolutely loved it. 20 00:01:27,319 --> 00:01:28,280 Speaker 2: I thought it was wonderful. 21 00:01:28,600 --> 00:01:31,039 Speaker 1: And what I also thought was incredibly impressive was the 22 00:01:31,080 --> 00:01:34,480 Speaker 1: way you changed it overnight when you realized it wasn't working. 23 00:01:34,880 --> 00:01:36,440 Speaker 1: Tell me about the decision making there. 24 00:01:37,120 --> 00:01:39,040 Speaker 2: You know, I knew it was a beautiful restaurant. 25 00:01:39,080 --> 00:01:40,840 Speaker 3: I loved it in my family and I ate here 26 00:01:40,520 --> 00:01:42,480 Speaker 3: every week, and I had so many great customers, but 27 00:01:42,520 --> 00:01:46,080 Speaker 3: we didn't have enough, and it was important for me 28 00:01:46,160 --> 00:01:49,000 Speaker 3: to kind of pivot very quickly rather than go down 29 00:01:49,000 --> 00:01:51,080 Speaker 3: the road of losing money, losing money, losing money, and 30 00:01:51,120 --> 00:01:52,880 Speaker 3: then by the time you get a chance to turn 31 00:01:52,920 --> 00:01:55,200 Speaker 3: it around, you know you're really under. 32 00:01:55,080 --> 00:01:56,600 Speaker 2: Incredible financial stress. 33 00:01:56,640 --> 00:01:58,320 Speaker 3: So it wasn't a great year for me last year, 34 00:01:58,320 --> 00:02:00,880 Speaker 3: but I kind of repositioned a lot of my ducks, 35 00:02:00,880 --> 00:02:03,760 Speaker 3: and because there was lots of tarazo and lots of 36 00:02:03,800 --> 00:02:06,760 Speaker 3: marble and lots of dark timber, it kind of almost 37 00:02:06,760 --> 00:02:10,440 Speaker 3: felt more Italian than it did Chinese. So the turn 38 00:02:10,520 --> 00:02:13,880 Speaker 3: to making it feel more Italian was simpler than trying 39 00:02:13,919 --> 00:02:17,120 Speaker 3: to make it feel more Chinese, and that was part 40 00:02:17,160 --> 00:02:20,160 Speaker 3: of the thinking behind it. So with all the amazing 41 00:02:20,200 --> 00:02:23,920 Speaker 3: seafood and all the incredible beef and so forth that 42 00:02:23,960 --> 00:02:26,560 Speaker 3: we do, you know, we just put an Italian lens 43 00:02:26,600 --> 00:02:30,200 Speaker 3: over it. And Italian cooking, of course, is really just 44 00:02:30,320 --> 00:02:34,160 Speaker 3: seasonal cooking of the moment. It's all about produce and 45 00:02:34,240 --> 00:02:37,639 Speaker 3: it's all about the taste of what's great now. That's 46 00:02:37,680 --> 00:02:39,920 Speaker 3: what great Italian cooking is about. And so it seemed 47 00:02:40,360 --> 00:02:42,560 Speaker 3: like a better fit for us. 48 00:02:42,919 --> 00:02:46,520 Speaker 1: There's so much dreaming in your business, and you see 49 00:02:46,600 --> 00:02:48,799 Speaker 1: restaurateurs all the time who've had a dream to do 50 00:02:48,840 --> 00:02:51,600 Speaker 1: something and maybe can't quite let that dream go when 51 00:02:51,639 --> 00:02:53,400 Speaker 1: it's not working out the way they thought. 52 00:02:53,840 --> 00:02:54,760 Speaker 2: How have you kind of. 53 00:02:54,720 --> 00:02:58,200 Speaker 1: Controlled that, desiring yourself to bring a dream to life 54 00:02:58,760 --> 00:03:00,880 Speaker 1: and not let go when it's not working. 55 00:03:01,680 --> 00:03:03,560 Speaker 2: Well, Look, I think it's simple. 56 00:03:03,680 --> 00:03:05,480 Speaker 3: It's like, if you have a dream and it's starting 57 00:03:05,520 --> 00:03:08,440 Speaker 3: to turn into a nightmare, it's time to get a 58 00:03:08,480 --> 00:03:11,520 Speaker 3: new dream. And it's as simple as that. I mean, 59 00:03:11,520 --> 00:03:17,280 Speaker 3: I think it's deciding whether time will fix it. Because 60 00:03:17,320 --> 00:03:19,560 Speaker 3: if you're like me, if you're in it for the 61 00:03:19,600 --> 00:03:23,839 Speaker 3: long term, like we open a restaurant, we only think 62 00:03:23,840 --> 00:03:26,080 Speaker 3: in terms of ten years twenty years, thirty years with 63 00:03:26,600 --> 00:03:29,400 Speaker 3: that's how we think. You know, my relationship with Quannas 64 00:03:29,520 --> 00:03:32,160 Speaker 3: is coming up thirty years next year. So everything I do, 65 00:03:32,240 --> 00:03:34,840 Speaker 3: I think about the long term. So I kind of 66 00:03:34,840 --> 00:03:37,040 Speaker 3: put that lens over it and go, all right, what's 67 00:03:37,080 --> 00:03:38,720 Speaker 3: this looking like? You know, is it going to be 68 00:03:38,760 --> 00:03:40,640 Speaker 3: able to get off the ground and is it just 69 00:03:40,720 --> 00:03:43,480 Speaker 3: needing some love or is it need to pivot? 70 00:03:43,600 --> 00:03:45,520 Speaker 2: And is there an opportunity to do that? 71 00:03:45,600 --> 00:03:48,360 Speaker 3: And in this environment, just as I explained, you know, 72 00:03:48,600 --> 00:03:50,600 Speaker 3: it looked more Italian than Chinese. 73 00:03:50,800 --> 00:03:52,880 Speaker 2: I had at my dispose of some brilliant chefs. 74 00:03:53,160 --> 00:03:57,200 Speaker 3: I love Italian cooking, you know, our produce scenario that 75 00:03:57,240 --> 00:03:59,440 Speaker 3: we have it at Margaret and I always had it 76 00:03:59,480 --> 00:04:01,440 Speaker 3: all my restaur with fishermen and farmers. 77 00:04:01,880 --> 00:04:03,240 Speaker 2: Just lent itself to Italian. 78 00:04:03,360 --> 00:04:06,280 Speaker 3: So it seemed to me that that was the right 79 00:04:06,520 --> 00:04:09,800 Speaker 3: step and the right turn because my wife and I 80 00:04:10,080 --> 00:04:12,480 Speaker 3: we just look at it and we never think how 81 00:04:12,560 --> 00:04:14,520 Speaker 3: much more money can we make out of this restaurant. 82 00:04:14,520 --> 00:04:16,760 Speaker 2: We you think about how much joy does this give us? 83 00:04:16,839 --> 00:04:17,960 Speaker 2: Do we love doing it? 84 00:04:18,480 --> 00:04:20,400 Speaker 3: And yes we make some money out of them, that's great, 85 00:04:20,440 --> 00:04:22,279 Speaker 3: that's kind of the bonus really for us. 86 00:04:22,760 --> 00:04:26,599 Speaker 2: And wearing it for the long term. So you know, 87 00:04:26,640 --> 00:04:27,599 Speaker 2: we have great people. 88 00:04:27,680 --> 00:04:29,560 Speaker 3: We're at the three hundred and fifty staff and I 89 00:04:29,560 --> 00:04:32,159 Speaker 3: never thought I'd get myself back into that situation again, 90 00:04:32,200 --> 00:04:34,440 Speaker 3: but I did. And there are lots and lots of 91 00:04:34,480 --> 00:04:36,520 Speaker 3: young people with massive amounts of energy. 92 00:04:37,240 --> 00:04:39,240 Speaker 2: I tell people, I'm kind of like a vampire. 93 00:04:40,080 --> 00:04:44,080 Speaker 3: I live off the enthusiasm of all these brilliant young kids, 94 00:04:44,080 --> 00:04:47,000 Speaker 3: and I drain that and bring it to myself and 95 00:04:47,040 --> 00:04:49,760 Speaker 3: that keeps me kind of young and focused. And come 96 00:04:49,800 --> 00:04:52,159 Speaker 3: down here and have my first coffee with my team 97 00:04:52,200 --> 00:04:54,800 Speaker 3: at Cafe Margaret and then start to work through the 98 00:04:54,920 --> 00:04:55,920 Speaker 3: precinct through the day. 99 00:04:56,279 --> 00:04:58,280 Speaker 1: You've got a lot of people relying on you, not 100 00:04:58,400 --> 00:05:00,520 Speaker 1: just the staff who work in the rest staurants, not 101 00:05:00,640 --> 00:05:03,360 Speaker 1: just the chefs, but the suppliers out there in regional 102 00:05:03,400 --> 00:05:06,559 Speaker 1: Australia who right now are dealing with diesel shortages, fuel 103 00:05:06,560 --> 00:05:10,120 Speaker 1: prices going up razy, everything's tough. What are you seeing 104 00:05:10,120 --> 00:05:11,640 Speaker 1: from your suppliers right now. 105 00:05:12,000 --> 00:05:14,120 Speaker 3: Well, I have a great relationship with a great group 106 00:05:14,160 --> 00:05:16,000 Speaker 3: of people, and of course they're doing it tough. You know, 107 00:05:16,080 --> 00:05:18,200 Speaker 3: it's like they've just got some rains down in Victoria. 108 00:05:18,240 --> 00:05:21,000 Speaker 3: It has been very dry. It's quite dry out in 109 00:05:21,040 --> 00:05:24,320 Speaker 3: midwest New South Wales where we're getting some beautiful speckled 110 00:05:24,360 --> 00:05:28,599 Speaker 3: park from Minnamura. You know, they're they're waiting for rain 111 00:05:28,680 --> 00:05:30,600 Speaker 3: at the moment, so you know, and then it rains 112 00:05:30,600 --> 00:05:33,760 Speaker 3: and it floods. Poor Ben Collis someone beautiful fishermen who 113 00:05:33,800 --> 00:05:34,800 Speaker 3: does all our coral trout. 114 00:05:35,160 --> 00:05:36,520 Speaker 2: He hasn't been able to get out for three and 115 00:05:36,520 --> 00:05:37,360 Speaker 2: a half weeks. Now. 116 00:05:37,640 --> 00:05:39,640 Speaker 3: I ring him every week because I want to talk 117 00:05:39,680 --> 00:05:42,120 Speaker 3: to him about fish and I miss his fish, but 118 00:05:42,160 --> 00:05:44,720 Speaker 3: mostly I want to make sure he's okay, because you know, 119 00:05:45,000 --> 00:05:48,320 Speaker 3: you take livelihood away from these guys, and they're young guys, 120 00:05:48,360 --> 00:05:50,880 Speaker 3: they're buying quota, they've got their boats, they've got their crew. 121 00:05:51,279 --> 00:05:53,279 Speaker 3: You take livelihood away for three or four weeks, it 122 00:05:53,320 --> 00:05:56,200 Speaker 3: really has a massive impact. So I'm always doing that, 123 00:05:56,360 --> 00:05:58,360 Speaker 3: like what can I do, How can I help? How 124 00:05:58,400 --> 00:06:02,080 Speaker 3: can my voice make difference? Or you know, at least 125 00:06:02,120 --> 00:06:05,559 Speaker 3: support you and most chefs are going how much cheaper 126 00:06:05,560 --> 00:06:08,320 Speaker 3: can I get this? And my view is if they're 127 00:06:08,320 --> 00:06:10,440 Speaker 3: not in business, I'm not in business. So I have 128 00:06:10,520 --> 00:06:12,720 Speaker 3: to look after those guys and make sure they're nurtured 129 00:06:12,760 --> 00:06:16,560 Speaker 3: because they they they don't send us produce, they send 130 00:06:16,640 --> 00:06:19,640 Speaker 3: us a gift. You know, these guys, we just have 131 00:06:19,720 --> 00:06:22,120 Speaker 3: to really make sure that we're looking after them and 132 00:06:22,200 --> 00:06:24,719 Speaker 3: keeping them viable. And I think it's going to be 133 00:06:24,760 --> 00:06:27,240 Speaker 3: interesting because a lot of this pressure that's going to 134 00:06:27,320 --> 00:06:31,240 Speaker 3: come on is going to be about the cost of 135 00:06:31,920 --> 00:06:35,279 Speaker 3: producing food. I've been in businesses nineteen eighty three in 136 00:06:35,320 --> 00:06:39,120 Speaker 3: my own restaurants in partnership, and I was there opening 137 00:06:39,200 --> 00:06:41,440 Speaker 3: rock Pool and borrowing one point eight million dollars when 138 00:06:41,440 --> 00:06:43,640 Speaker 3: we had the recession we had to have. We were 139 00:06:43,680 --> 00:06:47,160 Speaker 3: paying eighteen percent interests, so you know, three hundred and 140 00:06:47,200 --> 00:06:49,240 Speaker 3: sixty thousand dollars in interest the first year. 141 00:06:49,320 --> 00:06:51,920 Speaker 2: It was a scramble to just survive. 142 00:06:52,400 --> 00:06:55,160 Speaker 3: And then you know, the Asian financial crisis and then 143 00:06:55,520 --> 00:06:58,919 Speaker 3: opening what poul bar and grew Sydney and Spice Temple 144 00:06:58,960 --> 00:07:02,400 Speaker 3: in the middle of the financial crisis. We were opening 145 00:07:02,440 --> 00:07:06,359 Speaker 3: Margaret the day that Gladys put us into lockdown in 146 00:07:06,520 --> 00:07:09,600 Speaker 3: twenty twenty one for that long extended four month one 147 00:07:09,600 --> 00:07:11,720 Speaker 3: when I was kind of out for about two weeks 148 00:07:11,760 --> 00:07:14,880 Speaker 3: feeling sorry for myself, and then when hey, you better 149 00:07:14,920 --> 00:07:17,640 Speaker 3: get yourself together because a lot of people rely on you, 150 00:07:17,760 --> 00:07:20,400 Speaker 3: and you've got to make this work. So we did 151 00:07:20,440 --> 00:07:23,240 Speaker 3: everything we possibly could for four months to kind of 152 00:07:23,240 --> 00:07:25,400 Speaker 3: scrape and break even and keep the team together, and 153 00:07:25,440 --> 00:07:25,880 Speaker 3: then you. 154 00:07:25,840 --> 00:07:26,840 Speaker 2: Know, obviously opened. 155 00:07:27,760 --> 00:07:32,080 Speaker 3: So you know, this is a really interesting time in 156 00:07:32,200 --> 00:07:35,840 Speaker 3: the world where there's just some crazy stuff going on 157 00:07:35,840 --> 00:07:38,960 Speaker 3: that could have a mega financial impact. 158 00:07:39,000 --> 00:07:42,120 Speaker 1: Tax and monetary policy and things like lockdown are one 159 00:07:42,160 --> 00:07:44,920 Speaker 1: way in which government can make life difficult for business 160 00:07:44,920 --> 00:07:48,600 Speaker 1: people and for rest returs. The other is probably well 161 00:07:48,640 --> 00:07:50,840 Speaker 1: meaning attempts to manage the environment. 162 00:07:50,840 --> 00:07:51,720 Speaker 2: Sustainability. 163 00:07:51,920 --> 00:07:54,200 Speaker 1: You really did go into bat for anthony. You're suppling 164 00:07:54,400 --> 00:07:58,600 Speaker 1: WWA over the wa government span on the. 165 00:08:00,200 --> 00:08:00,960 Speaker 2: Tell me about that. 166 00:08:01,160 --> 00:08:04,600 Speaker 1: Why was that decision kind of roll headed as far 167 00:08:04,640 --> 00:08:05,240 Speaker 1: as you're concerned. 168 00:08:05,360 --> 00:08:07,600 Speaker 3: You know, there are a couple of species under threat, 169 00:08:07,760 --> 00:08:11,880 Speaker 3: and these guys have their licenses counsel. But I would 170 00:08:11,920 --> 00:08:14,440 Speaker 3: have thought to keep a commercial fishery going that was 171 00:08:14,480 --> 00:08:20,160 Speaker 3: important for tourism, for locals, for the young fishermen themselves, 172 00:08:20,880 --> 00:08:25,000 Speaker 3: that all of these things would be. That's a very 173 00:08:25,040 --> 00:08:28,800 Speaker 3: acceptable loss on the biomass. He wasn't catching one and 174 00:08:28,840 --> 00:08:31,360 Speaker 3: a half tons and getting seven tons. He was catching 175 00:08:31,360 --> 00:08:33,920 Speaker 3: one hundred and forty of those fish over twelve months. 176 00:08:34,200 --> 00:08:37,760 Speaker 3: There's evidence that with some of those species, you know, 177 00:08:37,920 --> 00:08:41,480 Speaker 3: just six nautical miles further out, the federal government of 178 00:08:41,640 --> 00:08:46,880 Speaker 3: increased trawl quotas. Now, that's the worst way of catching 179 00:08:46,880 --> 00:08:51,640 Speaker 3: a fish. That's really unsustainable for oceans. It's really unsustainable 180 00:08:51,679 --> 00:08:55,839 Speaker 3: for byproduct catch. It's really bad way of treating fish. 181 00:08:55,880 --> 00:08:58,520 Speaker 3: It's a really terrible product that ends up in the market. 182 00:09:00,040 --> 00:09:03,480 Speaker 3: And that kind of industrial fishering we should be saying 183 00:09:03,520 --> 00:09:08,520 Speaker 3: no to. And this more bespoke handlining. You know, young 184 00:09:08,559 --> 00:09:13,120 Speaker 3: guys who should be held up as really the best 185 00:09:13,160 --> 00:09:15,680 Speaker 3: example of incredible sustainable fishermen. 186 00:09:15,920 --> 00:09:17,719 Speaker 2: They're the guys who should be champion. 187 00:09:22,240 --> 00:09:40,080 Speaker 1: Coming up what an acclaimed restroateur makes of the ozembic craze. 188 00:09:45,280 --> 00:09:47,560 Speaker 1: Your career has coincided and you've been a big part 189 00:09:47,559 --> 00:09:50,040 Speaker 1: of this as well, with a revolution in animal welfare. 190 00:09:50,160 --> 00:09:54,240 Speaker 1: Kind of expectations from the customer as well as the farmer. 191 00:09:54,480 --> 00:09:57,440 Speaker 1: Do you feel as though, you know, once free range 192 00:09:57,480 --> 00:09:59,800 Speaker 1: eggs was kind of a niche, you know far out. 193 00:10:00,559 --> 00:10:04,160 Speaker 1: Now it's absolutely mainstream and across the board. What do 194 00:10:04,240 --> 00:10:06,640 Speaker 1: you see from customers? What are their expectations now? 195 00:10:06,800 --> 00:10:09,600 Speaker 3: Well, I think they're overjoy when they see people who 196 00:10:09,640 --> 00:10:11,840 Speaker 3: care about what's going on the plate, because providence is 197 00:10:11,840 --> 00:10:14,800 Speaker 3: really everything. And you know, I've championed sort of farmers 198 00:10:14,840 --> 00:10:17,040 Speaker 3: for a really long time, grass fed cattle as well 199 00:10:17,080 --> 00:10:19,560 Speaker 3: as you know ration feeding the way that David Blackmore 200 00:10:19,640 --> 00:10:22,640 Speaker 3: does it. It's all about great rumination, it's all about 201 00:10:22,679 --> 00:10:25,000 Speaker 3: the animal being in really good shape. 202 00:10:25,080 --> 00:10:27,559 Speaker 2: It's about not being antibiotics and growth hormones. 203 00:10:27,600 --> 00:10:32,679 Speaker 3: And you know, the poster child of bad environmental food 204 00:10:32,679 --> 00:10:36,640 Speaker 3: production is basically corn in America and corn fed beef, 205 00:10:37,120 --> 00:10:39,160 Speaker 3: and that's a far cry from what our grass fed 206 00:10:39,160 --> 00:10:43,319 Speaker 3: beef here is in Australia. And we know that it's incredibly sustainable. 207 00:10:43,360 --> 00:10:45,920 Speaker 3: We know that it's a great way of creating a 208 00:10:46,000 --> 00:10:48,920 Speaker 3: kilo of protein from the rain and the grass, and 209 00:10:49,080 --> 00:10:51,199 Speaker 3: we know that the animals have a lower impact on 210 00:10:51,320 --> 00:10:54,400 Speaker 3: the environment because they're in good shape. They're supposed to 211 00:10:54,440 --> 00:10:57,560 Speaker 3: eat that, they ruminate properly, they're not belching and farting, 212 00:10:57,600 --> 00:11:01,079 Speaker 3: and they're not getting sick. In most importantly, we talk 213 00:11:01,080 --> 00:11:03,000 Speaker 3: a lot about longevity now, and I know I do 214 00:11:03,160 --> 00:11:05,760 Speaker 3: because I'm getting old, and the most important thing when 215 00:11:05,760 --> 00:11:09,880 Speaker 3: you get old is muscle mass, balance and flexibility. They're 216 00:11:09,880 --> 00:11:12,120 Speaker 3: the three things if you can take into old age 217 00:11:12,400 --> 00:11:13,400 Speaker 3: and keep your mind. 218 00:11:14,320 --> 00:11:15,880 Speaker 2: Then you're going to be in really good shape. And 219 00:11:15,920 --> 00:11:18,200 Speaker 2: we know that eating beef is really good for that. 220 00:11:18,760 --> 00:11:21,760 Speaker 2: And we know that eating high quality grass fed beef. 221 00:11:21,920 --> 00:11:23,760 Speaker 3: You know, once upon a time they were running around 222 00:11:23,800 --> 00:11:25,920 Speaker 3: trying to get people to eat margarine. Like, I'm so 223 00:11:26,000 --> 00:11:28,880 Speaker 3: happy that my father was a butcher and my three 224 00:11:28,880 --> 00:11:31,280 Speaker 3: brothers were butchers, because butter is just me so close 225 00:11:31,320 --> 00:11:33,760 Speaker 3: to my heart and extramrgin olivel and all the really 226 00:11:33,800 --> 00:11:36,680 Speaker 3: good fats, and we now know a grass fed butter 227 00:11:37,320 --> 00:11:39,040 Speaker 3: is so good for us, and we know that frying 228 00:11:39,120 --> 00:11:41,040 Speaker 3: chips in tallow it's so much better than all the 229 00:11:41,080 --> 00:11:44,720 Speaker 3: transpat and seed oils and all the things that were 230 00:11:44,760 --> 00:11:47,120 Speaker 3: like fifteen years ago people were telling you this was 231 00:11:47,160 --> 00:11:47,800 Speaker 3: really good for you. 232 00:11:48,600 --> 00:11:50,360 Speaker 2: And luckily, I've always just been of. 233 00:11:50,320 --> 00:11:55,000 Speaker 3: The mind that if you eat fresh produce, then you 234 00:11:55,040 --> 00:11:58,360 Speaker 3: are going to be in good shape for the vast 235 00:11:58,400 --> 00:12:01,200 Speaker 3: majority of your life. And most you're stricken down with 236 00:12:01,240 --> 00:12:02,719 Speaker 3: some illness that comes from you. 237 00:12:02,679 --> 00:12:04,679 Speaker 2: Know, the side. 238 00:12:04,280 --> 00:12:08,640 Speaker 3: But if you're eating fresh, non processed foods, you know, 239 00:12:08,760 --> 00:12:12,040 Speaker 3: for me, it's like probably my only great sinner is 240 00:12:12,080 --> 00:12:16,360 Speaker 3: drinking too much beautiful wine. But for me because I 241 00:12:16,400 --> 00:12:18,680 Speaker 3: do eat great food, and I work and I love 242 00:12:18,840 --> 00:12:22,480 Speaker 3: this business, and I walk and exercise and stretch. You know, 243 00:12:22,559 --> 00:12:25,960 Speaker 3: I'm able to maintain my ideal weight and I'm healthy, 244 00:12:26,040 --> 00:12:28,760 Speaker 3: and I still get to eat whatever I want to 245 00:12:28,800 --> 00:12:31,720 Speaker 3: a certain extent, but I'm not eating chips and chocolate 246 00:12:31,760 --> 00:12:33,079 Speaker 3: and ice cream. 247 00:12:33,280 --> 00:12:33,440 Speaker 2: You know. 248 00:12:33,480 --> 00:12:35,839 Speaker 3: If I do eat a hamburger, it's a beautiful one 249 00:12:35,840 --> 00:12:39,760 Speaker 3: from Cafe Margaret, where it's ground be fresh every day, 250 00:12:40,120 --> 00:12:43,560 Speaker 3: with a beautiful Australian bun, not something frozen and brought 251 00:12:43,600 --> 00:12:45,600 Speaker 3: out of the States, which all these guys are using. 252 00:12:46,520 --> 00:12:49,520 Speaker 3: And you know with you know, lettuce and tomato and 253 00:12:49,559 --> 00:12:53,280 Speaker 3: a fantastic sauce that we make. So you know, I 254 00:12:53,320 --> 00:12:55,600 Speaker 3: do eat those things, but I don't eat the worst 255 00:12:55,760 --> 00:12:59,760 Speaker 3: version of them. So good health is really about about 256 00:13:00,240 --> 00:13:05,400 Speaker 3: eating well and having a proper lifestyle that revolves around, 257 00:13:05,840 --> 00:13:08,360 Speaker 3: you know, daily doing the right thing by your body 258 00:13:08,400 --> 00:13:09,200 Speaker 3: and the environment. 259 00:13:10,240 --> 00:13:13,719 Speaker 1: And just finally, we're in Sydney's beautiful Eastern suburbs, so 260 00:13:13,720 --> 00:13:15,800 Speaker 1: I can't resist asking you about a zempic. Some of 261 00:13:15,840 --> 00:13:19,960 Speaker 1: your customers are shrinking very visibly. Have you reduced your 262 00:13:20,000 --> 00:13:23,040 Speaker 1: portion sizes or are you Are you just doing what you. 263 00:13:23,000 --> 00:13:25,000 Speaker 3: Do no, No, we just do what we do and 264 00:13:25,000 --> 00:13:27,800 Speaker 3: we've got lots of great customers who love eating. I 265 00:13:27,800 --> 00:13:30,280 Speaker 3: mean when you see something like Demi Moore the other day, 266 00:13:30,280 --> 00:13:31,600 Speaker 3: which I had to look at, and I just you know, 267 00:13:31,600 --> 00:13:33,520 Speaker 3: I've got one of the world's most beautiful women. In 268 00:13:33,559 --> 00:13:35,640 Speaker 3: all my life, I've just thought you were so bored, 269 00:13:36,360 --> 00:13:38,680 Speaker 3: and I just see that, like the Zebek doesn't just 270 00:13:38,720 --> 00:13:40,760 Speaker 3: waste fat, at waste muscle, and that's one of the 271 00:13:40,880 --> 00:13:44,559 Speaker 3: really bad things. And you see somebody like almost biaffa 272 00:13:44,600 --> 00:13:47,360 Speaker 3: and kind of like thin. But you also know how 273 00:13:47,440 --> 00:13:50,200 Speaker 3: important that muscle mass is for you as you get older. 274 00:13:50,200 --> 00:13:52,280 Speaker 3: And when I say muscle mass, so I mean having good, 275 00:13:52,440 --> 00:13:55,360 Speaker 3: good tone muscle on your bones and eating well so 276 00:13:55,400 --> 00:13:57,800 Speaker 3: that your bones are in good health as well. And 277 00:13:57,880 --> 00:14:00,679 Speaker 3: you see what that stuff does and then you think, wow, 278 00:14:00,760 --> 00:14:03,400 Speaker 3: what else is it doing to people's like liver and heart? 279 00:14:03,600 --> 00:14:07,360 Speaker 3: And I think it's like the tobacco industry in twenty 280 00:14:07,360 --> 00:14:09,520 Speaker 3: five years time, everybody would be doing the shit out 281 00:14:09,520 --> 00:14:09,680 Speaker 3: of them. 282 00:14:09,679 --> 00:14:10,920 Speaker 2: I mean they're already doing it now. 283 00:14:11,040 --> 00:14:14,000 Speaker 3: So my view is most of the customers who come 284 00:14:14,040 --> 00:14:17,520 Speaker 3: to us really love what we do and come to it, 285 00:14:17,600 --> 00:14:21,160 Speaker 3: and my whole life I've just cooked in my restaurant 286 00:14:21,160 --> 00:14:23,840 Speaker 3: what I love eating, and I've been really lucky because 287 00:14:23,840 --> 00:14:26,360 Speaker 3: what I love to eat scenes that a lot of 288 00:14:26,360 --> 00:14:29,960 Speaker 3: other people do love to eat as well. So I 289 00:14:29,960 --> 00:14:32,880 Speaker 3: don't really see any reason to deviate from that. And 290 00:14:32,920 --> 00:14:34,880 Speaker 3: I'd never want to walk into one of my restaurants 291 00:14:34,920 --> 00:14:37,800 Speaker 3: and sit and look at the menu and think I 292 00:14:37,840 --> 00:14:38,920 Speaker 3: wouldn't really like to eat that. 293 00:14:39,840 --> 00:14:41,440 Speaker 2: And I sit in a lot of restaurants and I 294 00:14:41,440 --> 00:14:42,440 Speaker 2: actually have that feeling. 295 00:14:42,520 --> 00:14:47,000 Speaker 3: So yeah, I love what we do, and I'm very 296 00:14:47,120 --> 00:14:50,640 Speaker 3: very blessed and lucky that other people love what we 297 00:14:50,720 --> 00:14:51,080 Speaker 3: do too. 298 00:14:52,000 --> 00:14:53,240 Speaker 2: Thank you very much. It's a great photo. 299 00:15:03,320 --> 00:15:06,560 Speaker 1: Neil Perry is speaking today at the Global Food Forum 300 00:15:06,640 --> 00:15:10,600 Speaker 1: along with all the biggest names in food, agriculture, farming 301 00:15:10,680 --> 00:15:13,920 Speaker 1: and more. Check it out live today at the Australian, 302 00:15:14,040 --> 00:15:27,640 Speaker 1: dot com, dot Au and Skynews Australia.