WEBVTT - Superstar chef Neil Perry's beef with Ozempic

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<v Speaker 1>From the Australian. Here's what's on the front. I'm Claire Harvey.

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<v Speaker 1>It's Wednesday, March eighteen, twenty twenty six. Don't subsidize petrol

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<v Speaker 1>or inflation will take off again. That's the warning to

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<v Speaker 1>government from Reserve Bank Governor Michelle Bullock. It's d day

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<v Speaker 1>for Carl Sanderlands. Can the controversial radio host keep his

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<v Speaker 1>gig despite breaking up with his co host Jackie O Henderson.

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<v Speaker 1>Our subscribers will be the first to know, and you

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<v Speaker 1>can join us right now at the Australian dot com

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<v Speaker 1>dot au. Neil Perry is Australia's most acclaimed chef. His

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<v Speaker 1>restaurants have withstood recessions, lockdowns and now even the ozempic craze.

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<v Speaker 1>He's a passionate defender of the farmers, fishes and graziers

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<v Speaker 1>who give Neil great food to cook for us. Neil's

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<v Speaker 1>speaking today at the Australians Global Food Forum, but first

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<v Speaker 1>I caught up with him at one of his beautiful restaurants.

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<v Speaker 1>Our chat in just a moment. Neil Perry is one

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<v Speaker 1>of Australia's most acclaimed restaurantors and we're sitting in one

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<v Speaker 1>of his beautiful Venues Grand Tarino in Double Bay in Sydney,

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<v Speaker 1>Neil I was last year when this was a beautiful

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<v Speaker 1>Chinese restaurant. I absolutely loved it.

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<v Speaker 2>I thought it was wonderful.

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<v Speaker 1>And what I also thought was incredibly impressive was the

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<v Speaker 1>way you changed it overnight when you realized it wasn't working.

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<v Speaker 1>Tell me about the decision making there.

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<v Speaker 2>You know, I knew it was a beautiful restaurant.

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<v Speaker 3>I loved it in my family and I ate here

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<v Speaker 3>every week, and I had so many great customers, but

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<v Speaker 3>we didn't have enough, and it was important for me

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<v Speaker 3>to kind of pivot very quickly rather than go down

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<v Speaker 3>the road of losing money, losing money, losing money, and

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<v Speaker 3>then by the time you get a chance to turn

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<v Speaker 3>it around, you know you're really under.

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<v Speaker 2>Incredible financial stress.

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<v Speaker 3>So it wasn't a great year for me last year,

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<v Speaker 3>but I kind of repositioned a lot of my ducks,

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<v Speaker 3>and because there was lots of tarazo and lots of

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<v Speaker 3>marble and lots of dark timber, it kind of almost

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<v Speaker 3>felt more Italian than it did Chinese. So the turn

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<v Speaker 3>to making it feel more Italian was simpler than trying

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<v Speaker 3>to make it feel more Chinese, and that was part

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<v Speaker 3>of the thinking behind it. So with all the amazing

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<v Speaker 3>seafood and all the incredible beef and so forth that

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<v Speaker 3>we do, you know, we just put an Italian lens

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<v Speaker 3>over it. And Italian cooking, of course, is really just

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<v Speaker 3>seasonal cooking of the moment. It's all about produce and

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<v Speaker 3>it's all about the taste of what's great now. That's

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<v Speaker 3>what great Italian cooking is about. And so it seemed

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<v Speaker 3>like a better fit for us.

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<v Speaker 1>There's so much dreaming in your business, and you see

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<v Speaker 1>restaurateurs all the time who've had a dream to do

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<v Speaker 1>something and maybe can't quite let that dream go when

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<v Speaker 1>it's not working out the way they thought.

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<v Speaker 2>How have you kind of.

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<v Speaker 1>Controlled that, desiring yourself to bring a dream to life

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<v Speaker 1>and not let go when it's not working.

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<v Speaker 2>Well, Look, I think it's simple.

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<v Speaker 3>It's like, if you have a dream and it's starting

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<v Speaker 3>to turn into a nightmare, it's time to get a

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<v Speaker 3>new dream. And it's as simple as that. I mean,

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<v Speaker 3>I think it's deciding whether time will fix it. Because

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<v Speaker 3>if you're like me, if you're in it for the

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<v Speaker 3>long term, like we open a restaurant, we only think

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<v Speaker 3>in terms of ten years twenty years, thirty years with

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<v Speaker 3>that's how we think. You know, my relationship with Quannas

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<v Speaker 3>is coming up thirty years next year. So everything I do,

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<v Speaker 3>I think about the long term. So I kind of

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<v Speaker 3>put that lens over it and go, all right, what's

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<v Speaker 3>this looking like? You know, is it going to be

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<v Speaker 3>able to get off the ground and is it just

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<v Speaker 3>needing some love or is it need to pivot?

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<v Speaker 2>And is there an opportunity to do that?

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<v Speaker 3>And in this environment, just as I explained, you know,

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<v Speaker 3>it looked more Italian than Chinese.

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<v Speaker 2>I had at my dispose of some brilliant chefs.

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<v Speaker 3>I love Italian cooking, you know, our produce scenario that

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<v Speaker 3>we have it at Margaret and I always had it

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<v Speaker 3>all my restaur with fishermen and farmers.

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<v Speaker 2>Just lent itself to Italian.

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<v Speaker 3>So it seemed to me that that was the right

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<v Speaker 3>step and the right turn because my wife and I

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<v Speaker 3>we just look at it and we never think how

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<v Speaker 3>much more money can we make out of this restaurant.

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<v Speaker 2>We you think about how much joy does this give us?

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<v Speaker 2>Do we love doing it?

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<v Speaker 3>And yes we make some money out of them, that's great,

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<v Speaker 3>that's kind of the bonus really for us.

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<v Speaker 2>And wearing it for the long term. So you know,

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<v Speaker 2>we have great people.

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<v Speaker 3>We're at the three hundred and fifty staff and I

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<v Speaker 3>never thought I'd get myself back into that situation again,

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<v Speaker 3>but I did. And there are lots and lots of

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<v Speaker 3>young people with massive amounts of energy.

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<v Speaker 2>I tell people, I'm kind of like a vampire.

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<v Speaker 3>I live off the enthusiasm of all these brilliant young kids,

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<v Speaker 3>and I drain that and bring it to myself and

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<v Speaker 3>that keeps me kind of young and focused. And come

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<v Speaker 3>down here and have my first coffee with my team

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<v Speaker 3>at Cafe Margaret and then start to work through the

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<v Speaker 3>precinct through the day.

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<v Speaker 1>You've got a lot of people relying on you, not

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<v Speaker 1>just the staff who work in the rest staurants, not

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<v Speaker 1>just the chefs, but the suppliers out there in regional

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<v Speaker 1>Australia who right now are dealing with diesel shortages, fuel

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<v Speaker 1>prices going up razy, everything's tough. What are you seeing

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<v Speaker 1>from your suppliers right now.

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<v Speaker 3>Well, I have a great relationship with a great group

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<v Speaker 3>of people, and of course they're doing it tough. You know,

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<v Speaker 3>it's like they've just got some rains down in Victoria.

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<v Speaker 3>It has been very dry. It's quite dry out in

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<v Speaker 3>midwest New South Wales where we're getting some beautiful speckled

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<v Speaker 3>park from Minnamura. You know, they're they're waiting for rain

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<v Speaker 3>at the moment, so you know, and then it rains

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<v Speaker 3>and it floods. Poor Ben Collis someone beautiful fishermen who

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<v Speaker 3>does all our coral trout.

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<v Speaker 2>He hasn't been able to get out for three and

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<v Speaker 2>a half weeks. Now.

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<v Speaker 3>I ring him every week because I want to talk

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<v Speaker 3>to him about fish and I miss his fish, but

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<v Speaker 3>mostly I want to make sure he's okay, because you know,

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<v Speaker 3>you take livelihood away from these guys, and they're young guys,

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<v Speaker 3>they're buying quota, they've got their boats, they've got their crew.

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<v Speaker 3>You take livelihood away for three or four weeks, it

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<v Speaker 3>really has a massive impact. So I'm always doing that,

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<v Speaker 3>like what can I do, How can I help? How

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<v Speaker 3>can my voice make difference? Or you know, at least

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<v Speaker 3>support you and most chefs are going how much cheaper

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<v Speaker 3>can I get this? And my view is if they're

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<v Speaker 3>not in business, I'm not in business. So I have

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<v Speaker 3>to look after those guys and make sure they're nurtured

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<v Speaker 3>because they they they don't send us produce, they send

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<v Speaker 3>us a gift. You know, these guys, we just have

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<v Speaker 3>to really make sure that we're looking after them and

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<v Speaker 3>keeping them viable. And I think it's going to be

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<v Speaker 3>interesting because a lot of this pressure that's going to

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<v Speaker 3>come on is going to be about the cost of

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<v Speaker 3>producing food. I've been in businesses nineteen eighty three in

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<v Speaker 3>my own restaurants in partnership, and I was there opening

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<v Speaker 3>rock Pool and borrowing one point eight million dollars when

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<v Speaker 3>we had the recession we had to have. We were

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<v Speaker 3>paying eighteen percent interests, so you know, three hundred and

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<v Speaker 3>sixty thousand dollars in interest the first year.

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<v Speaker 2>It was a scramble to just survive.

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<v Speaker 3>And then you know, the Asian financial crisis and then

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<v Speaker 3>opening what poul bar and grew Sydney and Spice Temple

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<v Speaker 3>in the middle of the financial crisis. We were opening

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<v Speaker 3>Margaret the day that Gladys put us into lockdown in

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<v Speaker 3>twenty twenty one for that long extended four month one

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<v Speaker 3>when I was kind of out for about two weeks

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<v Speaker 3>feeling sorry for myself, and then when hey, you better

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<v Speaker 3>get yourself together because a lot of people rely on you,

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<v Speaker 3>and you've got to make this work. So we did

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<v Speaker 3>everything we possibly could for four months to kind of

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<v Speaker 3>scrape and break even and keep the team together, and

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<v Speaker 3>then you.

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<v Speaker 2>Know, obviously opened.

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<v Speaker 3>So you know, this is a really interesting time in

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<v Speaker 3>the world where there's just some crazy stuff going on

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<v Speaker 3>that could have a mega financial impact.

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<v Speaker 1>Tax and monetary policy and things like lockdown are one

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<v Speaker 1>way in which government can make life difficult for business

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<v Speaker 1>people and for rest returs. The other is probably well

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<v Speaker 1>meaning attempts to manage the environment.

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<v Speaker 2>Sustainability.

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<v Speaker 1>You really did go into bat for anthony. You're suppling

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<v Speaker 1>WWA over the wa government span on the.

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<v Speaker 2>Tell me about that.

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<v Speaker 1>Why was that decision kind of roll headed as far

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<v Speaker 1>as you're concerned.

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<v Speaker 3>You know, there are a couple of species under threat,

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<v Speaker 3>and these guys have their licenses counsel. But I would

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<v Speaker 3>have thought to keep a commercial fishery going that was

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<v Speaker 3>important for tourism, for locals, for the young fishermen themselves,

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<v Speaker 3>that all of these things would be. That's a very

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<v Speaker 3>acceptable loss on the biomass. He wasn't catching one and

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<v Speaker 3>a half tons and getting seven tons. He was catching

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<v Speaker 3>one hundred and forty of those fish over twelve months.

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<v Speaker 3>There's evidence that with some of those species, you know,

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<v Speaker 3>just six nautical miles further out, the federal government of

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<v Speaker 3>increased trawl quotas. Now, that's the worst way of catching

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<v Speaker 3>a fish. That's really unsustainable for oceans. It's really unsustainable

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<v Speaker 3>for byproduct catch. It's really bad way of treating fish.

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<v Speaker 3>It's a really terrible product that ends up in the market.

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<v Speaker 3>And that kind of industrial fishering we should be saying

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<v Speaker 3>no to. And this more bespoke handlining. You know, young

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<v Speaker 3>guys who should be held up as really the best

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<v Speaker 3>example of incredible sustainable fishermen.

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<v Speaker 2>They're the guys who should be champion.

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<v Speaker 1>Coming up what an acclaimed restroateur makes of the ozembic craze.

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<v Speaker 1>Your career has coincided and you've been a big part

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<v Speaker 1>of this as well, with a revolution in animal welfare.

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<v Speaker 1>Kind of expectations from the customer as well as the farmer.

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<v Speaker 1>Do you feel as though, you know, once free range

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<v Speaker 1>eggs was kind of a niche, you know far out.

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<v Speaker 1>Now it's absolutely mainstream and across the board. What do

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<v Speaker 1>you see from customers? What are their expectations now?

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<v Speaker 3>Well, I think they're overjoy when they see people who

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<v Speaker 3>care about what's going on the plate, because providence is

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<v Speaker 3>really everything. And you know, I've championed sort of farmers

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<v Speaker 3>for a really long time, grass fed cattle as well

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<v Speaker 3>as you know ration feeding the way that David Blackmore

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<v Speaker 3>does it. It's all about great rumination, it's all about

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<v Speaker 3>the animal being in really good shape.

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<v Speaker 2>It's about not being antibiotics and growth hormones.

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<v Speaker 3>And you know, the poster child of bad environmental food

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<v Speaker 3>production is basically corn in America and corn fed beef,

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<v Speaker 3>and that's a far cry from what our grass fed

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<v Speaker 3>beef here is in Australia. And we know that it's incredibly sustainable.

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<v Speaker 3>We know that it's a great way of creating a

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<v Speaker 3>kilo of protein from the rain and the grass, and

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<v Speaker 3>we know that the animals have a lower impact on

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<v Speaker 3>the environment because they're in good shape. They're supposed to

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<v Speaker 3>eat that, they ruminate properly, they're not belching and farting,

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<v Speaker 3>and they're not getting sick. In most importantly, we talk

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<v Speaker 3>a lot about longevity now, and I know I do

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<v Speaker 3>because I'm getting old, and the most important thing when

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<v Speaker 3>you get old is muscle mass, balance and flexibility. They're

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<v Speaker 3>the three things if you can take into old age

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<v Speaker 3>and keep your mind.

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<v Speaker 2>Then you're going to be in really good shape. And

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<v Speaker 2>we know that eating beef is really good for that.

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<v Speaker 2>And we know that eating high quality grass fed beef.

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<v Speaker 3>You know, once upon a time they were running around

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<v Speaker 3>trying to get people to eat margarine. Like, I'm so

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<v Speaker 3>happy that my father was a butcher and my three

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<v Speaker 3>brothers were butchers, because butter is just me so close

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<v Speaker 3>to my heart and extramrgin olivel and all the really

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<v Speaker 3>good fats, and we now know a grass fed butter

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<v Speaker 3>is so good for us, and we know that frying

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<v Speaker 3>chips in tallow it's so much better than all the

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<v Speaker 3>transpat and seed oils and all the things that were

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<v Speaker 3>like fifteen years ago people were telling you this was

0:11:47.160 --> 0:11:47.800
<v Speaker 3>really good for you.

0:11:48.600 --> 0:11:50.360
<v Speaker 2>And luckily, I've always just been of.

0:11:50.320 --> 0:11:55.000
<v Speaker 3>The mind that if you eat fresh produce, then you

0:11:55.040 --> 0:11:58.360
<v Speaker 3>are going to be in good shape for the vast

0:11:58.400 --> 0:12:01.200
<v Speaker 3>majority of your life. And most you're stricken down with

0:12:01.240 --> 0:12:02.719
<v Speaker 3>some illness that comes from you.

0:12:02.679 --> 0:12:04.679
<v Speaker 2>Know, the side.

0:12:04.280 --> 0:12:08.640
<v Speaker 3>But if you're eating fresh, non processed foods, you know,

0:12:08.760 --> 0:12:12.040
<v Speaker 3>for me, it's like probably my only great sinner is

0:12:12.080 --> 0:12:16.360
<v Speaker 3>drinking too much beautiful wine. But for me because I

0:12:16.400 --> 0:12:18.680
<v Speaker 3>do eat great food, and I work and I love

0:12:18.840 --> 0:12:22.480
<v Speaker 3>this business, and I walk and exercise and stretch. You know,

0:12:22.559 --> 0:12:25.960
<v Speaker 3>I'm able to maintain my ideal weight and I'm healthy,

0:12:26.040 --> 0:12:28.760
<v Speaker 3>and I still get to eat whatever I want to

0:12:28.800 --> 0:12:31.720
<v Speaker 3>a certain extent, but I'm not eating chips and chocolate

0:12:31.760 --> 0:12:33.079
<v Speaker 3>and ice cream.

0:12:33.280 --> 0:12:33.440
<v Speaker 2>You know.

0:12:33.480 --> 0:12:35.839
<v Speaker 3>If I do eat a hamburger, it's a beautiful one

0:12:35.840 --> 0:12:39.760
<v Speaker 3>from Cafe Margaret, where it's ground be fresh every day,

0:12:40.120 --> 0:12:43.560
<v Speaker 3>with a beautiful Australian bun, not something frozen and brought

0:12:43.600 --> 0:12:45.600
<v Speaker 3>out of the States, which all these guys are using.

0:12:46.520 --> 0:12:49.520
<v Speaker 3>And you know with you know, lettuce and tomato and

0:12:49.559 --> 0:12:53.280
<v Speaker 3>a fantastic sauce that we make. So you know, I

0:12:53.320 --> 0:12:55.600
<v Speaker 3>do eat those things, but I don't eat the worst

0:12:55.760 --> 0:12:59.760
<v Speaker 3>version of them. So good health is really about about

0:13:00.240 --> 0:13:05.400
<v Speaker 3>eating well and having a proper lifestyle that revolves around,

0:13:05.840 --> 0:13:08.360
<v Speaker 3>you know, daily doing the right thing by your body

0:13:08.400 --> 0:13:09.200
<v Speaker 3>and the environment.

0:13:10.240 --> 0:13:13.719
<v Speaker 1>And just finally, we're in Sydney's beautiful Eastern suburbs, so

0:13:13.720 --> 0:13:15.800
<v Speaker 1>I can't resist asking you about a zempic. Some of

0:13:15.840 --> 0:13:19.960
<v Speaker 1>your customers are shrinking very visibly. Have you reduced your

0:13:20.000 --> 0:13:23.040
<v Speaker 1>portion sizes or are you Are you just doing what you.

0:13:23.000 --> 0:13:25.000
<v Speaker 3>Do no, No, we just do what we do and

0:13:25.000 --> 0:13:27.800
<v Speaker 3>we've got lots of great customers who love eating. I

0:13:27.800 --> 0:13:30.280
<v Speaker 3>mean when you see something like Demi Moore the other day,

0:13:30.280 --> 0:13:31.600
<v Speaker 3>which I had to look at, and I just you know,

0:13:31.600 --> 0:13:33.520
<v Speaker 3>I've got one of the world's most beautiful women. In

0:13:33.559 --> 0:13:35.640
<v Speaker 3>all my life, I've just thought you were so bored,

0:13:36.360 --> 0:13:38.680
<v Speaker 3>and I just see that, like the Zebek doesn't just

0:13:38.720 --> 0:13:40.760
<v Speaker 3>waste fat, at waste muscle, and that's one of the

0:13:40.880 --> 0:13:44.559
<v Speaker 3>really bad things. And you see somebody like almost biaffa

0:13:44.600 --> 0:13:47.360
<v Speaker 3>and kind of like thin. But you also know how

0:13:47.440 --> 0:13:50.200
<v Speaker 3>important that muscle mass is for you as you get older.

0:13:50.200 --> 0:13:52.280
<v Speaker 3>And when I say muscle mass, so I mean having good,

0:13:52.440 --> 0:13:55.360
<v Speaker 3>good tone muscle on your bones and eating well so

0:13:55.400 --> 0:13:57.800
<v Speaker 3>that your bones are in good health as well. And

0:13:57.880 --> 0:14:00.679
<v Speaker 3>you see what that stuff does and then you think, wow,

0:14:00.760 --> 0:14:03.400
<v Speaker 3>what else is it doing to people's like liver and heart?

0:14:03.600 --> 0:14:07.360
<v Speaker 3>And I think it's like the tobacco industry in twenty

0:14:07.360 --> 0:14:09.520
<v Speaker 3>five years time, everybody would be doing the shit out

0:14:09.520 --> 0:14:09.680
<v Speaker 3>of them.

0:14:09.679 --> 0:14:10.920
<v Speaker 2>I mean they're already doing it now.

0:14:11.040 --> 0:14:14.000
<v Speaker 3>So my view is most of the customers who come

0:14:14.040 --> 0:14:17.520
<v Speaker 3>to us really love what we do and come to it,

0:14:17.600 --> 0:14:21.160
<v Speaker 3>and my whole life I've just cooked in my restaurant

0:14:21.160 --> 0:14:23.840
<v Speaker 3>what I love eating, and I've been really lucky because

0:14:23.840 --> 0:14:26.360
<v Speaker 3>what I love to eat scenes that a lot of

0:14:26.360 --> 0:14:29.960
<v Speaker 3>other people do love to eat as well. So I

0:14:29.960 --> 0:14:32.880
<v Speaker 3>don't really see any reason to deviate from that. And

0:14:32.920 --> 0:14:34.880
<v Speaker 3>I'd never want to walk into one of my restaurants

0:14:34.920 --> 0:14:37.800
<v Speaker 3>and sit and look at the menu and think I

0:14:37.840 --> 0:14:38.920
<v Speaker 3>wouldn't really like to eat that.

0:14:39.840 --> 0:14:41.440
<v Speaker 2>And I sit in a lot of restaurants and I

0:14:41.440 --> 0:14:42.440
<v Speaker 2>actually have that feeling.

0:14:42.520 --> 0:14:47.000
<v Speaker 3>So yeah, I love what we do, and I'm very

0:14:47.120 --> 0:14:50.640
<v Speaker 3>very blessed and lucky that other people love what we

0:14:50.720 --> 0:14:51.080
<v Speaker 3>do too.

0:14:52.000 --> 0:14:53.240
<v Speaker 2>Thank you very much. It's a great photo.

0:15:03.320 --> 0:15:06.560
<v Speaker 1>Neil Perry is speaking today at the Global Food Forum

0:15:06.640 --> 0:15:10.600
<v Speaker 1>along with all the biggest names in food, agriculture, farming

0:15:10.680 --> 0:15:13.920
<v Speaker 1>and more. Check it out live today at the Australian,

0:15:14.040 --> 0:15:27.640
<v Speaker 1>dot com, dot Au and Skynews Australia.