1 00:00:00,080 --> 00:00:00,200 Speaker 1: Hi. 2 00:00:00,280 --> 00:00:03,080 Speaker 2: I'm Georgie from George's Harvest at South Novel Market, and 3 00:00:03,160 --> 00:00:04,440 Speaker 2: I am a potato expert. 4 00:00:04,640 --> 00:00:08,560 Speaker 1: Special people that specialize in very special things. 5 00:00:08,840 --> 00:00:09,960 Speaker 3: Now I'm excited. 6 00:00:10,000 --> 00:00:12,119 Speaker 4: I've been trying to get this expert in for a 7 00:00:12,160 --> 00:00:15,680 Speaker 4: long time and we are entering the season for it. 8 00:00:16,120 --> 00:00:17,720 Speaker 5: Georgie, good morning, Welcome to the show. 9 00:00:17,800 --> 00:00:20,760 Speaker 3: Good morning. All right, So a potato ex potato? 10 00:00:21,000 --> 00:00:22,279 Speaker 5: What makes you a potato expert. 11 00:00:22,560 --> 00:00:24,800 Speaker 2: I've owned Georgie's Harvest at South Moberl Market for the 12 00:00:24,880 --> 00:00:28,160 Speaker 2: last fourteen years, and our key specialty is potatoes. 13 00:00:28,480 --> 00:00:30,200 Speaker 3: We have up to twenty three different types. 14 00:00:30,680 --> 00:00:32,680 Speaker 5: I know different times. 15 00:00:32,760 --> 00:00:33,280 Speaker 3: Yeah, I know. 16 00:00:33,560 --> 00:00:35,440 Speaker 4: I met Georgie when I was doing the Today Show 17 00:00:35,440 --> 00:00:37,280 Speaker 4: and they said can you go do a cross on potatoes? 18 00:00:37,320 --> 00:00:39,120 Speaker 4: And I asked, are you kidding? And I got there 19 00:00:39,120 --> 00:00:41,080 Speaker 4: and I was like, oh, this is a potato wonderland. 20 00:00:41,159 --> 00:00:45,400 Speaker 5: Yes, How did you get into it? Wow? I just 21 00:00:45,440 --> 00:00:47,560 Speaker 5: woke up one day and like, I'm going to sell potatoes. 22 00:00:47,720 --> 00:00:50,040 Speaker 2: I went to Chefs that which is across the road 23 00:00:50,080 --> 00:00:52,159 Speaker 2: to my cake stand for a business that idea that 24 00:00:52,200 --> 00:00:55,400 Speaker 2: I had, and I walked through South Mobile Market. The 25 00:00:55,400 --> 00:00:57,600 Speaker 2: business was for sale. The GM said come by it 26 00:00:57,680 --> 00:01:01,360 Speaker 2: and I bought a potato store. Literally, I sold litigation 27 00:01:01,440 --> 00:01:03,560 Speaker 2: support before this, so I was a business development manager. 28 00:01:03,680 --> 00:01:05,720 Speaker 3: Quite the career change, it genuinely is so. 29 00:01:05,800 --> 00:01:10,200 Speaker 2: Yeah, So I went from selling photo copying to selling potatoes. 30 00:01:10,240 --> 00:01:10,920 Speaker 3: It's true story. 31 00:01:11,520 --> 00:01:13,080 Speaker 5: Let's get potato. 32 00:01:13,240 --> 00:01:14,479 Speaker 3: It's roast potato season. 33 00:01:14,720 --> 00:01:17,279 Speaker 2: It is roast potato season, but it's also potato season 34 00:01:17,360 --> 00:01:20,000 Speaker 2: because our vatorium farmers have come on board. So if 35 00:01:20,040 --> 00:01:23,640 Speaker 2: you came last week, I had eleven varieties, then the 36 00:01:23,680 --> 00:01:25,600 Speaker 2: next week I had thirteen. This week I should have 37 00:01:25,600 --> 00:01:28,480 Speaker 2: about seventeen, and then wow, in about a week's time, 38 00:01:28,480 --> 00:01:30,120 Speaker 2: I'll have twenty two. 39 00:01:30,800 --> 00:01:33,960 Speaker 1: When you say different varieties, so there's a different potato 40 00:01:34,360 --> 00:01:36,240 Speaker 1: that's suited for different ways of cooking. 41 00:01:36,600 --> 00:01:39,400 Speaker 2: So for a mashed potato, we normally would recommend a 42 00:01:39,440 --> 00:01:41,200 Speaker 2: Virginia Rose or a Maris Piper. 43 00:01:41,680 --> 00:01:46,360 Speaker 3: The dirty about them, well then most all dirty. 44 00:01:46,520 --> 00:01:49,480 Speaker 2: And sometimes we washed it, but they are all dirty. 45 00:01:50,720 --> 00:01:53,160 Speaker 3: Washed them unwashed. Having said that, I'll be fair to you. 46 00:01:53,200 --> 00:01:56,360 Speaker 2: In the supermarket, they actually are called dirty potatoes, thank you, yes, 47 00:01:56,360 --> 00:01:57,240 Speaker 2: but not in my store. 48 00:01:57,560 --> 00:02:00,640 Speaker 4: Now, Georgie, why are those what is the mashed potato? 49 00:02:00,680 --> 00:02:01,360 Speaker 3: The best ones? Again? 50 00:02:01,520 --> 00:02:05,120 Speaker 2: Okay, so there's two things about potatoes. There's white fluffy 51 00:02:05,160 --> 00:02:08,120 Speaker 2: and yellow waxy. So a white fluffy potato will cook 52 00:02:08,160 --> 00:02:10,200 Speaker 2: really fast and go soft so it's easy to mash. 53 00:02:10,560 --> 00:02:13,079 Speaker 2: Then you have a yellow potato that holds its shape. 54 00:02:13,440 --> 00:02:15,240 Speaker 2: So when you go to fancy restaurants, you'll see the 55 00:02:15,280 --> 00:02:19,080 Speaker 2: long kiffle potatoes, yes, holding up like a long potato. 56 00:02:20,840 --> 00:02:21,120 Speaker 5: Finger. 57 00:02:21,480 --> 00:02:24,600 Speaker 2: Yes, And they're actually called fingling potatoes. And so there's 58 00:02:24,600 --> 00:02:26,440 Speaker 2: a yellow and waxy and will hold their shape, so 59 00:02:26,480 --> 00:02:29,280 Speaker 2: you'll have them in salads or if a chef uses them, 60 00:02:29,320 --> 00:02:32,840 Speaker 2: he'll pre boil them for a crunchy roast for a Yes, 61 00:02:32,880 --> 00:02:34,840 Speaker 2: but you have to pre boil this one. This is 62 00:02:34,880 --> 00:02:37,720 Speaker 2: called the maras pipo. It's an English variety and it 63 00:02:37,760 --> 00:02:40,200 Speaker 2: will go really soft and fluffy and will give you 64 00:02:40,240 --> 00:02:41,880 Speaker 2: a crunchy boast. 65 00:02:42,200 --> 00:02:43,600 Speaker 5: Is that the one that uses spud bar? 66 00:02:44,240 --> 00:02:46,840 Speaker 2: Spudbar would use lots of different potatoes because it's the 67 00:02:46,840 --> 00:02:49,360 Speaker 2: seasonality of them. But yes, this is a spud bar 68 00:02:49,480 --> 00:02:50,080 Speaker 2: kind of potato. 69 00:02:50,200 --> 00:02:51,639 Speaker 5: What a McDonald's use for chips? 70 00:02:52,160 --> 00:02:52,320 Speaker 4: Yeah? 71 00:02:52,400 --> 00:02:55,040 Speaker 2: What's the best chip for a I actually didn't bring 72 00:02:55,080 --> 00:02:57,359 Speaker 2: it in and in your waiting room, I should have 73 00:02:57,360 --> 00:02:57,800 Speaker 2: brought it in. 74 00:02:57,960 --> 00:02:59,680 Speaker 3: It's actually called the Russet burbank. 75 00:03:00,760 --> 00:03:02,200 Speaker 5: Yes, they did great work, don't they. 76 00:03:02,400 --> 00:03:05,239 Speaker 2: So Russa Burbank was the official potato for thirty years, 77 00:03:05,360 --> 00:03:07,239 Speaker 2: but then they had a couple of glitches in the system, 78 00:03:07,280 --> 00:03:09,840 Speaker 2: and they've just migrated towards an innovator. One oh one 79 00:03:10,160 --> 00:03:12,320 Speaker 2: characteristics of that is white and fluffy. 80 00:03:12,360 --> 00:03:13,560 Speaker 5: We've forgotten about the cousin. 81 00:03:14,000 --> 00:03:18,359 Speaker 4: Where do you sit on the sweet potatoes? Sweet potato? 82 00:03:19,360 --> 00:03:20,680 Speaker 5: Potato? 83 00:03:20,360 --> 00:03:23,279 Speaker 2: Yak is the purple on the outside, white on the inside, sweetato. 84 00:03:23,919 --> 00:03:27,119 Speaker 2: I'm not on the sweet potato tapes. I stuck three 85 00:03:27,120 --> 00:03:29,680 Speaker 2: different colors, but I'm not on their team. So no, 86 00:03:29,720 --> 00:03:30,800 Speaker 2: they're not as versatile. 87 00:03:31,800 --> 00:03:36,000 Speaker 4: No, sorry, all right, okay, let's simplify this sweet potato 88 00:03:36,080 --> 00:03:39,360 Speaker 4: ch I'm cooking this week. Yes, I'm cooking a roast 89 00:03:39,400 --> 00:03:41,840 Speaker 4: and I want to make crunchy roast potatoes. 90 00:03:41,920 --> 00:03:44,120 Speaker 3: What just one type of potato I should get? 91 00:03:44,640 --> 00:03:46,840 Speaker 5: And the technique, King Edward? 92 00:03:47,320 --> 00:03:50,080 Speaker 2: Chop them up, boil them, let them go cool and dry, 93 00:03:50,200 --> 00:03:53,120 Speaker 2: put a fat in them. Toss them in the fat 94 00:03:52,920 --> 00:03:57,280 Speaker 2: fat so like a gee or a. 95 00:03:56,120 --> 00:03:57,320 Speaker 3: Fat or goose fat? 96 00:03:59,080 --> 00:04:04,520 Speaker 5: Is that the weird in the wife? My favorite is 97 00:04:04,560 --> 00:04:05,640 Speaker 5: a scarlet potato. 98 00:04:08,680 --> 00:04:11,840 Speaker 2: Yes, yes, so I am your friend. I am literally 99 00:04:11,840 --> 00:04:14,080 Speaker 2: your friends. I have the world's easiest recipe for a skulp. 100 00:04:14,160 --> 00:04:17,679 Speaker 2: I can't Nicholas. They're always there. 101 00:04:17,480 --> 00:04:20,400 Speaker 5: And can you get them in the supermarket. 102 00:04:20,200 --> 00:04:22,080 Speaker 2: Sometimes depending on the time of year and which farmer 103 00:04:22,080 --> 00:04:23,120 Speaker 2: they're working with. 104 00:04:23,160 --> 00:04:25,600 Speaker 3: George, it's yellow and. 105 00:04:25,480 --> 00:04:27,159 Speaker 2: It looks a bit yellow if it's washed on the 106 00:04:27,200 --> 00:04:30,440 Speaker 2: out side, and you can see the yellowness from the outside, 107 00:04:30,440 --> 00:04:32,080 Speaker 2: so it's not a white, stark potato. 108 00:04:32,440 --> 00:04:34,800 Speaker 3: It's more a yellow tone. And what do you do. 109 00:04:35,040 --> 00:04:38,720 Speaker 2: It's really easy, So cheese and peel them, chop them, 110 00:04:38,760 --> 00:04:40,880 Speaker 2: hand chop them, don't mandolin them. If you mandolin them, 111 00:04:40,920 --> 00:04:43,599 Speaker 2: they'll stick together and the cheesiness doesn't go thrue. So 112 00:04:43,720 --> 00:04:46,080 Speaker 2: hand chop your potato into slices, put it in the 113 00:04:46,080 --> 00:04:46,680 Speaker 2: baking dish. 114 00:04:47,000 --> 00:04:47,839 Speaker 3: Put too much. 115 00:04:47,720 --> 00:04:49,520 Speaker 2: Cream in there, and then a bit more cheese than 116 00:04:49,520 --> 00:04:51,640 Speaker 2: you're comfortable with, a bit of salt and pepper stir. 117 00:04:51,720 --> 00:04:52,960 Speaker 3: Put them in the hour. 118 00:04:54,040 --> 00:04:56,520 Speaker 2: That's a tough flat, so if you wanted to go there, 119 00:04:56,560 --> 00:04:58,760 Speaker 2: you could, But if you're just doing a basic gratin. 120 00:04:59,120 --> 00:05:01,240 Speaker 2: It's my go to see Mitch a dish and it's 121 00:05:01,240 --> 00:05:04,960 Speaker 2: always the first thing that finishes. It's very easy Okay, 122 00:05:05,000 --> 00:05:06,360 Speaker 2: it's just cream cheese potatoes. 123 00:05:06,400 --> 00:05:07,400 Speaker 3: Literally, that's it. 124 00:05:07,520 --> 00:05:09,320 Speaker 4: The potato we must buy if we want to make 125 00:05:09,320 --> 00:05:10,040 Speaker 4: a mashed potato. 126 00:05:10,120 --> 00:05:11,360 Speaker 5: Tonight's important. 127 00:05:11,360 --> 00:05:13,720 Speaker 2: So today I would say, you do a Virginia rose. 128 00:05:13,880 --> 00:05:15,800 Speaker 2: And if you're in a supermarket and then you're not me, 129 00:05:16,080 --> 00:05:18,120 Speaker 2: it's a desiree kind of looking. So it's the red 130 00:05:18,120 --> 00:05:19,400 Speaker 2: on the outside in potato. 131 00:05:21,080 --> 00:05:21,680 Speaker 3: Wonder what you did? 132 00:05:22,440 --> 00:05:26,640 Speaker 2: And if you're not coming to my business, desert needs 133 00:05:25,920 --> 00:05:29,400 Speaker 2: cheese red potatoes. The red potatoes are the waxes. So 134 00:05:29,600 --> 00:05:31,640 Speaker 2: member yellow. 135 00:05:33,360 --> 00:05:34,279 Speaker 3: Desiree life. 136 00:05:34,839 --> 00:05:39,360 Speaker 4: Oh what I'm going to think of when I want 137 00:05:39,400 --> 00:05:40,520 Speaker 4: to make mashed potato. 138 00:05:40,839 --> 00:05:41,760 Speaker 3: I'll be desiraining. 139 00:05:41,920 --> 00:05:43,720 Speaker 1: I'll be in the supermarket in a couple of days. 140 00:05:43,720 --> 00:05:45,680 Speaker 1: And what's a bit I see someone singing that. Okay, 141 00:05:45,680 --> 00:05:47,400 Speaker 1: did you hear the potato law. 142 00:05:48,000 --> 00:05:50,760 Speaker 3: We're never going to forget now. Ash in the mash. 143 00:05:51,120 --> 00:05:54,559 Speaker 4: I'm a sort of like a sometimes butter, sometimes milk, 144 00:05:54,680 --> 00:05:55,640 Speaker 4: sometimes just. 145 00:05:55,920 --> 00:05:57,560 Speaker 5: A bit of everything. What do you what should you 146 00:05:57,600 --> 00:05:58,080 Speaker 5: put in there? 147 00:05:58,200 --> 00:06:00,880 Speaker 2: So if you've come to my store, you don't actually 148 00:06:00,880 --> 00:06:01,680 Speaker 2: have to put a lot of anything. 149 00:06:01,680 --> 00:06:02,880 Speaker 3: This potatoes taste that good. 150 00:06:03,600 --> 00:06:05,560 Speaker 2: But I've been having this debate in the store, this week, 151 00:06:05,600 --> 00:06:08,720 Speaker 2: and to make a correct parish mash, it's actually, if 152 00:06:08,760 --> 00:06:10,479 Speaker 2: you have two hundred grams of potatoes, you need two 153 00:06:10,520 --> 00:06:11,440 Speaker 2: hundred grams of butter. 154 00:06:11,760 --> 00:06:14,400 Speaker 3: That's a lot of two hundreds of milk. I've never 155 00:06:14,440 --> 00:06:14,719 Speaker 3: done it. 156 00:06:14,720 --> 00:06:17,200 Speaker 2: I didn't realize I've actually never done it because I 157 00:06:17,240 --> 00:06:19,200 Speaker 2: would never put that much butter in. But a proper 158 00:06:19,240 --> 00:06:22,479 Speaker 2: paris mash is too his equal parts. I don't recommend 159 00:06:22,480 --> 00:06:23,760 Speaker 2: that we've forgotten something. 160 00:06:24,960 --> 00:06:27,000 Speaker 5: No, the humble potato. 161 00:06:26,600 --> 00:06:32,280 Speaker 4: Cake, Oh, how do you make a potato cake, because. 162 00:06:32,040 --> 00:06:34,479 Speaker 5: They're always so big? Is the potato that big? 163 00:06:34,800 --> 00:06:37,920 Speaker 3: The potato is that big? And potato inside isn't that? 164 00:06:38,360 --> 00:06:40,960 Speaker 2: No, it's either traditionally, like if you go to a 165 00:06:40,960 --> 00:06:43,080 Speaker 2: fish and chip shop, you're going to either get a tobago, 166 00:06:43,120 --> 00:06:45,920 Speaker 2: which is what you call the dirty potatoes. 167 00:06:45,120 --> 00:06:47,640 Speaker 3: Or a Russet. Oh, rassa, I've got a Greek uncle, 168 00:06:47,640 --> 00:06:49,640 Speaker 3: because I'm so the russe. It's also've written it Down's 169 00:06:49,640 --> 00:06:50,520 Speaker 3: good for the French fry. 170 00:06:50,720 --> 00:06:53,400 Speaker 2: Yes, it's fluffy potato. So my uncle, when I bought 171 00:06:53,400 --> 00:06:55,320 Speaker 2: my store, he was a fish and chip shop guy, 172 00:06:55,520 --> 00:06:57,720 Speaker 2: and he comes in and he goes Tobago's and I said, Uncle, 173 00:06:57,720 --> 00:07:01,640 Speaker 2: I have twenty four potato now Sobago it's only. 174 00:07:02,920 --> 00:07:05,160 Speaker 5: Grown in western Victoria. That's the potato country. 175 00:07:05,440 --> 00:07:08,400 Speaker 2: Yes. Currently most of my potatoes are coming from Trent Them. Yeah, 176 00:07:08,800 --> 00:07:11,560 Speaker 2: we have some cool climate. Yes, we have some Pacingham 177 00:07:11,720 --> 00:07:14,360 Speaker 2: and then at Christmas time we go to Tasmania and 178 00:07:14,440 --> 00:07:16,840 Speaker 2: so there's a north northern type and the southern type 179 00:07:16,840 --> 00:07:17,320 Speaker 2: of potato. 180 00:07:17,520 --> 00:07:18,080 Speaker 3: Georgie. 181 00:07:18,240 --> 00:07:22,800 Speaker 4: Yes do you always must you always peel a potato 182 00:07:24,240 --> 00:07:25,960 Speaker 4: your skin come in handy because it seems like a 183 00:07:26,000 --> 00:07:26,880 Speaker 4: huge amount of waste. 184 00:07:27,680 --> 00:07:30,520 Speaker 2: It depends on you do anything with this compost hand 185 00:07:30,600 --> 00:07:33,080 Speaker 2: so you can do skin crust. So you hollow out 186 00:07:33,080 --> 00:07:35,240 Speaker 2: the potato and then you squish the skin and then 187 00:07:35,280 --> 00:07:36,280 Speaker 2: you deep bry the skin. 188 00:07:36,560 --> 00:07:37,960 Speaker 5: Us to have that at Sizzler. 189 00:07:39,600 --> 00:07:46,840 Speaker 3: Put in it there was baking. Yes, it is great 190 00:07:48,520 --> 00:07:49,920 Speaker 3: eat potatoes and you. 191 00:07:49,720 --> 00:07:54,400 Speaker 4: You don't have to thee How good is South Melbourne market. 192 00:07:54,520 --> 00:07:56,880 Speaker 2: Some of the market is amazing. The produce that all 193 00:07:56,920 --> 00:07:59,600 Speaker 2: my neighbors bring to market is absolutely fantastic. 194 00:08:00,040 --> 00:08:00,480 Speaker 3: It's fresh. 195 00:08:00,520 --> 00:08:02,960 Speaker 2: You're supporting small businesses, you're supporting small farmers. 196 00:08:03,040 --> 00:08:05,320 Speaker 1: We're so lucky that we're just down the road. Well 197 00:08:05,360 --> 00:08:08,120 Speaker 1: Thenvous studios are on Clarendon Street. I go there every 198 00:08:08,160 --> 00:08:10,160 Speaker 1: Friday after the show to stock up for the weekend. 199 00:08:10,280 --> 00:08:12,720 Speaker 4: Does it annoy you when people buy potatoes from other people? 200 00:08:13,120 --> 00:08:15,600 Speaker 2: Yes, and I try not to look like I can 201 00:08:15,640 --> 00:08:17,400 Speaker 2: see it in your bag and I look the other way. 202 00:08:17,680 --> 00:08:18,160 Speaker 3: Yes, it does. 203 00:08:18,240 --> 00:08:20,360 Speaker 1: Well when you go there, maybe stop by Georgie's Harvest 204 00:08:20,360 --> 00:08:23,600 Speaker 1: first so you're not judged at South Melbourne Market, Georgie, 205 00:08:23,600 --> 00:08:24,800 Speaker 1: our potato expert. 206 00:08:24,800 --> 00:08:25,960 Speaker 5: Thank you so much for coming. 207 00:08:25,800 --> 00:08:26,320 Speaker 2: In this morning. 208 00:08:26,400 --> 00:08:31,840 Speaker 3: Very much. Oh my god, I'm so hungryson Lauren, Lauren, 209 00:08:32,240 --> 00:08:33,600 Speaker 3: wake up feeling good. 210 00:08:33,800 --> 00:08:34,240 Speaker 5: Follow them. 211 00:08:34,280 --> 00:08:37,599 Speaker 4: I'm on the socials.