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Speaker 1: It's great to have him back in the country.

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Speaker 2: Curtis Star, What is going on, guys?

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Speaker 3: It is good to have you here in the studio

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Speaker 3: and live from Piedmont. What's interesting and fits you mentioned before?

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Speaker 3: If your whole family is coming out like you mentioned, Curtis,

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Speaker 3: this is a bit of a trial run for your wife,

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Speaker 3: isn't it, Because for a while now you've been saying, Hey,

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Speaker 3: why don't we all what about Australia.

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Speaker 2: I promise her the magic. Now I've got to deliver

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Speaker 2: now the magic.

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Speaker 3: Have we got good weather on the way?

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Speaker 1: What's planned?

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Speaker 2: Well, you know, she gets here in a week, which

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Speaker 2: is you've got this incredible Vivid festival and in Sydney

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Speaker 2: right now, so hopefully she catches the last day or

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Speaker 2: two of that. That's what I'm thinking. I'll tell her

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Speaker 2: I put on a light show for it, and then

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Speaker 2: you know, I've told her that the weather's still wonderful,

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Speaker 2: but here in the middle of winter, so she doesn't

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Speaker 2: have to worry about it. So we're going to skip

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Speaker 2: the visit to wood End to visit Dad for a

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Speaker 2: little while. It's down victory freezy, bloody freezing, so we're

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Speaker 2: going to go up to Queensland. We're going to spend

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Speaker 2: some time here in New South Wales. Got a house

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Speaker 2: booked in Byron good work. Yeah you'll love it, I

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Speaker 2: hope so.

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Speaker 4: Well she maybe take it down at Tasmania to the

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Speaker 4: Cabri factory.

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Speaker 1: You could do that, which is the famous factory.

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Speaker 2: Because amazing it in Tazzy, is it?

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Speaker 5: Well?

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Speaker 1: Yeah, down in Toazzy.

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Speaker 4: And now apparently you just go down there and they

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Speaker 4: just chip off giant blocks and you just tell your

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Speaker 4: mind anything that's broken, isn't it form at Eastern properly

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Speaker 4: or whatever.

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Speaker 5: There's just big vats of things you walk.

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Speaker 2: Away with back.

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Speaker 3: Because Curtis were talking before, the smell is just intoxicating,

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Speaker 3: just like, oh my god. Well there were two blokes

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Speaker 3: that fell into the chocolate mix.

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Speaker 1: We were talking about the M and M's factory.

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Speaker 2: Yeah, I see. They don't know what they're doing down there.

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Speaker 1: Reason why we're bringing up Cabury because we do have

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Speaker 1: a block.

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Speaker 5: Mate.

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Speaker 4: You know when you made it, when you get your

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Speaker 4: own block. So Curtis, this is a family recipe. It

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Speaker 4: is that you got from your grandmother? Is that correct?

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Speaker 2: Well, my mom and I made it the first time.

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Speaker 2: A caramel slice and you know, camel slice is one

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Speaker 2: of those things as an Aussie you probably don't appreciate

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Speaker 2: it because you see them often, but the second you

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Speaker 2: get out of the country, no one else knows what

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Speaker 2: you're talking about. Camel slice. So it's always been super

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Speaker 2: special to me. One of the first recipes I made,

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Speaker 2: and I just love it. I love all the textures

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Speaker 2: in it. I love the beautiful richness and the flavors.

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Speaker 2: So when Cabri said it's one hundred year anniversary, we

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Speaker 2: want to celebrate with the special flavor of a block,

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Speaker 2: that was the first thing that popped into my mind.

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Speaker 4: Right top deck was already taken and you've gone with

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Speaker 4: this now. Obviously the chewy caramels in there, but can

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Speaker 4: you tell us what is the other ingredients are a

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Speaker 4: little bit different.

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Speaker 2: Just grab yourself chewy caramel over there. This is of

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Speaker 2: the biscuit base that you normally get in a caramel slice,

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Speaker 2: and then of course Cabri dairy milk. So it's like,

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Speaker 2: that's not bad, is it?

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Speaker 1: Biscuit pieces in there as well.

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Speaker 2: Yeah, it was really important to me to get that

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Speaker 2: flowy caramel, you know, a little bit like the caramel

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Speaker 2: you're getting a caramel koala, because that's what makes a

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Speaker 2: caramel slice so special. So yeah, launches today a limited time,

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Speaker 2: so you better get into Carl's and grab one. I reckon.

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Speaker 3: I saw this on TikTok yesterday. People are talking about

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Speaker 3: this right massive.

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Speaker 2: Do you know?

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Speaker 3: The thing is though, just takes me back to Easter.

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Speaker 3: If I can find an Easter egg with caramel in it,

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Speaker 3: I mean, that's my favorite chocolate and caramel, there is

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Speaker 3: simply nothing better.

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Speaker 2: You're also looking for a wild wide. It's so nice

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Speaker 2: just watching three people get silent with just chopping on

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Speaker 2: that camera.

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Speaker 5: Isn't it the radio to hear us chewing as well?

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Speaker 1: You're a busy man at the moment.

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Speaker 4: Iron Chef as well, which is probably the most well

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Speaker 4: renowned cooking show in the world.

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Speaker 2: You know what, It started in Japan and it sort

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Speaker 2: of it was that competition that sort of started at

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Speaker 2: all in the culinary world. And someone said to me

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Speaker 2: one day, you know, they've turned food into a sport,

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Speaker 2: a competitive sport, and I think it was Iron Chef

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Speaker 2: that sort of started a So Netflix have bought the

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Speaker 2: world rights to it and they've made one giant version

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Speaker 2: of it, and I'm lucky enough to call myself an

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Speaker 2: iron chef in fun.

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Speaker 1: How many chefs are you competing against?

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Speaker 2: Well, there's five iron chefs and they're sort of from

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Speaker 2: all corners of the globe. But there's someone from Spain

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Speaker 2: and someone a Chinese American guy, someone from Sweden, and

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Speaker 2: then me so and one more and Dominique cran How

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Speaker 2: could I forget her? Three Michelin Star best female chef

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Speaker 2: in the world, smash her France, So smash her and.

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Speaker 4: So can you give us a heads up with it?

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Speaker 4: With iron chef? How much time do you get to

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Speaker 4: prepare a meal? And do you have to do it

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Speaker 4: on the spot? Like what are the challenges?

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Speaker 2: Well, you don't understand the ingredients when you get there, right,

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Speaker 2: so they tell you that at the start of the battle,

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Speaker 2: and it's sixty minutes to prepare a five course menu

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Speaker 2: from that one ingredient. Wow, sure you're aly though, because

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Speaker 2: your restaurant uses like exactly more. Yeah. I think that's

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Speaker 2: why they chose me, because I literally had a restaurant

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Speaker 2: that revolved had a menu. But Maude, I've got eight

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Speaker 2: people that work for me or ten people in the

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Speaker 2: kitchen and we spend a week doing the development and

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Speaker 2: we work. You know, most of the dishes we make

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Speaker 2: take twenty four hour or more, you know, so when

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Speaker 2: you've got to sort of produce something on your own

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Speaker 2: in this crazy environment, it's it's kind of fun because

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Speaker 2: there's just stuff flying in all directions.

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Speaker 3: Curtis, do you see many people getting into the industry

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Speaker 3: now to become at your level with the media presence

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Speaker 3: and brand ambassadorships, Because I think that's kind of the

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Speaker 3: new age thing, isn't it. You have the ability and

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Speaker 3: in these times to become bigger than just what you

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Speaker 3: used to do in the kitchen.

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Speaker 2: Well, everyone with the phone is a creator and an influencer,

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Speaker 2: may of some description. And I think that there's a

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Speaker 2: new generation of people that really do chase something different

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Speaker 2: than what people of my vintage probably did in the

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Speaker 2: restaurant business. So, but that said, the restaurant business isn't

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Speaker 2: just the restaurant business anymore. You know, you can work

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Speaker 2: in events and food, media, catering, and there's all sorts

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Speaker 2: of difference, you know, pieces to our industry these days.

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Speaker 2: So it's good. It's good that you've got people coming

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Speaker 2: into it for different reasons. Do you want to do this?

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Speaker 1: I want to know if we wanted to, we need

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Speaker 1: to use a well renowned share.

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Speaker 3: But at the same time, Curtis's gifted something and I

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Speaker 3: feel like we need to give something back Curtis. In

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Speaker 3: a moment's time, we'll take a break, shall we tell

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Speaker 3: me nervous, We're just gonna prepare a little something outside

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Speaker 3: the studio. It's Big John's Tomato Space Sketty, which, yeah,

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Speaker 3: you would have, you would have they were talking about

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Speaker 3: it in the States. Yes, it's an old family recipe.

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Speaker 3: We sent it twenty five kilometers high into the air

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Speaker 3: and it returned to Earth. And your chance now is

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Speaker 3: to taste that spaghetti. So when we come back, a

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Speaker 3: review from Curdistone on Big John's Tomato Space Skeetty.

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Speaker 4: We've got Curdistone live in the studio with us this morning.

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Speaker 4: We've just tried his Cabri dairy milk. He's got a

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Speaker 4: caramel slice that's out now. Actually, Kelly Clarkson, did you

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Speaker 4: just go on our show recently?

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Speaker 2: I did? It was actually I think it was on

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Speaker 2: air today, So, yeah, she's amazing.

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Speaker 1: Can you had to cook for her? Was there a

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Speaker 1: challenge involved with that? Or did you have to sing Curtis,

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Speaker 1: what did you have to do?

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Speaker 2: All five iron chefs were there, so we all had

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Speaker 2: to do one of her favorite dishes. And I did

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Speaker 2: a monte cristo, which is a sande. What's in that?

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Speaker 2: It's you actually make. It's basically like a ham and

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Speaker 2: cheese sandwich with mustard and then you dip it in

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Speaker 2: egg and then you pan fry. It sounds kind of

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Speaker 2: a fried and that's.

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Speaker 3: Called a monte cristo.

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Speaker 1: Is there's a great Clarkson give you the win?

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Speaker 2: Or yes? She thought it was very good.

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Speaker 1: Yeah, I would have love that.

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Speaker 5: Now I just said, my life would suck without you.

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Speaker 2: I'm out of here. Where's my bell gone?

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Speaker 4: Have you kept in contact with Oprah over the years

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Speaker 4: after you cooked for her here in Australia?

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Speaker 2: I have, You know, not a lot. You know she's

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Speaker 2: she's a busy lady as you could imagine. But yeah,

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Speaker 2: we pop it. We pop bump into each other once

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Speaker 2: in a while.

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Speaker 4: Any celebs moud lately in your restaurant in LA You've

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Speaker 4: got any stories for us?

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Speaker 1: Anyone let their hair down?

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Speaker 2: Oh you know what, we have a policy that you

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Speaker 2: talk about the guests.

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Speaker 1: Don't worry you.

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Speaker 2: I come in on the radio and the mustaff will

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Speaker 2: just be like you kip a creep.

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Speaker 3: We could have really settled into that wine cellar. We

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Speaker 3: could have done ours in there water spot. I just

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Speaker 3: love it, Curtis big moment on the show. We've polished

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Speaker 3: up the silverware. We've gone all out for this. For

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Speaker 3: those that are just tuning in for the first time

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Speaker 3: and don't know the story, it's a family recipe from

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Speaker 3: my grandmother in Switzerland to my father who's passed it

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Speaker 3: on to me and me to the family here and

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Speaker 3: to SPC and also in association with Carles when we

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Speaker 3: worked together, Curtis, we wanted to celebrate this big John's

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Speaker 3: Tomato space s getty and we spoke to Matt Preston

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Speaker 3: at the time and he said he tried it and

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Speaker 3: said it's out of this world. And we said, shiveit's

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Speaker 3: We've got to send it into space twenty five kilometers

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Speaker 3: high it went.

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Speaker 2: How did you get it up there?

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Speaker 3: With a giant weather balloon? We filmed it with GoPros.

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Speaker 1: We had UNI students help us out. It was a

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Speaker 1: magnificent day. We had to wait for perfect weather, actually.

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Speaker 3: In a no fly zone, and up went the weather

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Speaker 3: balloon and you only get your spaghetti back when it pops,

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Speaker 3: so twenty five k's high and then you've got to

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Speaker 3: find it with the GPS track.

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Speaker 2: Well look, I love what you've done with the label.

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Speaker 2: I mean you guys in the space suits. Then Big

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Speaker 2: John's head just orbiting around Saturn. It's really creative.

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Speaker 4: He refuses to come on the radio. He said, there

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Speaker 4: it is. There's the silver plate reveal space Scady. Oh goodness, Curtis,

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Speaker 4: I'll remind you before you review that. Thanks to Coles,

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Speaker 4: it's been in store during the week and it's.

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Speaker 2: Got an interesting wobble and in the cup of the

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Speaker 2: bowl and it's got I don't know if you've caught

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Speaker 2: a jiggle or a wobble.

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Speaker 4: That jelly on a plate for Welcome back to Iron

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Speaker 4: Chef everybody, and.

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Speaker 2: Tommy, if we heated that up?

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Speaker 1: Is the right temperature?

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Speaker 2: Hot?

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Speaker 1: On?

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Speaker 2: Here we go? Oh god, yeah, he slurped. It's bloody hot.

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Speaker 2: Oh my goodness, what are you?

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Speaker 1: What are your tasting Curtis.

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Speaker 2: I can tell why you haven't put it in for

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Speaker 2: any awards because no one else would win one, because

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Speaker 2: this is just it wouldn't be fair. The flavor here

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Speaker 2: is just unbelievable.

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Speaker 3: What about a clapmate for crying out loud thank.

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Speaker 1: Taste?

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Speaker 3: What's really unique in the secret what do you call it?

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Speaker 5: Secret? Ingredient? Is the bay leaves you look like you

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Speaker 5: burnt your mouth a bit. It either tastes really bad

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Speaker 5: or you burnt your mouth. I hope you burnt your mouth.

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Speaker 2: No, it tastes wonderful. I mean, I'm just I'm booking

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Speaker 2: my trip to Switzerland because I've got to go and

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Speaker 2: find the source of this incredible.

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Speaker 4: You know, the Royal needs to show and they do

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Speaker 4: everything on a stick. We did three we did, we

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Speaker 4: did meet and three edge on a stick. One year

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Speaker 4: we got and we got Jamie Oliver in to try it.

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Speaker 4: The thing is when we when we handed it to

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Speaker 4: him to.

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Speaker 1: Try it, it'd.

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Speaker 4: Been out of the oven or been out five hours,

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Speaker 4: yeah a little bit, and it was it.

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Speaker 2: Was cold, didn't come off the stick.

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Speaker 1: Well, he ate it and he was a great sport.

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Speaker 4: And we got a phone call about an hour later

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Speaker 4: saying he was in the car field and a bit crook.

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Speaker 2: I should have warned you before you tucked in, shouldn't.

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Speaker 3: We had to take the next day off anyway, that's

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Speaker 3: why we overheated this to make sure that you weren't

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Speaker 3: going to get crooked.

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Speaker 1: Mate.

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Speaker 2: I don't think you get sick from this, man. I

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Speaker 2: think this could be out for a while.

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Speaker 3: Can you taste there's also we upped the butter and

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Speaker 3: we upped the salt, so that should those flavors should

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Speaker 3: be fairly strong on your palette there, Curtis.

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Speaker 2: They sure are. Yeah, I mean it's it's indescribable what

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Speaker 2: I'm tasting here. That's absolutely delicious.

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Speaker 5: Absolutely, Tommy, we can't do this now, are you serious? God,

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Speaker 5: we're going mad on the show thirteen twenty four. If

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Speaker 5: you want to win a can of your own space

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Speaker 5: skeetdy this morning, like Burdis on Opray, you get a can,

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Speaker 5: You get a can, You get a can.

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Speaker 1: Do you know what? I've got some blocks of Curtis's caramel.

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Speaker 1: Why throwing in one of these?

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Speaker 2: You get a block, You get a block, You get

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Speaker 2: a block.

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Speaker 4: Mate, it's out today, GOLs. It's so good to see.

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Speaker 4: It's great to have you back in the country. Please

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Speaker 4: impress your wife to stay here and give her that

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Speaker 4: spaghetti and move back here.

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Speaker 2: Big Fellows maker Spaghetti and eggs for breakfast there. It

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Speaker 2: is mate, thanks so much guy, But it fits in

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Speaker 2: whipper