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Speaker 1: Hi, welcome back to Bounce Forward with me, Tip Paul.

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Speaker 1: I'd like to acknowledge the traditional custodience of the land

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Speaker 1: on which I'm recording this podcast. The wereundre people of

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Speaker 1: the cooler Nation. I pay my respects to elders past

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Speaker 1: and present. Today on Bounce Forward, we have the wonderful

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Speaker 1: Melissa Leoon. You may have seen her on your TV

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Speaker 1: screens a lot in the past years, from being a

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Speaker 1: judge of Masterschef Australia and now the hosts of Channel

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Speaker 1: ten's Dessert Masters. She's a TV Week Gold Logie nominated presenter,

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Speaker 1: a food and travel writer MC and a cookbook editor,

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Speaker 1: and she dabbles in BJJ and now she is a

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Speaker 1: guest on Bounce Forward. Welcome Melissa, Melissa. I'm so excited

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Speaker 1: to have you on Bounce Forward. Thank you so much

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Speaker 1: for joining us. I halcome to start with a question,

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Speaker 1: how much delicious food do you think you get to

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Speaker 1: eat on a likely basis for your job?

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Speaker 2: It depends on the week, and that I know that

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Speaker 2: that sounds like a deeply unsatisfying answer, but it.

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Speaker 3: Really just depends.

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Speaker 2: I have the most unpredictable week, So there could be

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Speaker 2: a week where I am in the studio shooting a

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Speaker 2: show that involves food, and then it's every day and

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Speaker 2: it's an abundance and a wealth of experience that comes

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Speaker 2: along with that. And then there are other weeks where

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Speaker 2: I might be at home finishing an article or out

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Speaker 2: on the road or something like that, And I think,

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Speaker 2: then it just becomes a subjective thing when it comes

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Speaker 2: to what I decide to eat. So there's I think

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Speaker 2: it's more about when I have choice and when I

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Speaker 2: don't have choice, because I'm when it comes to like,

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Speaker 2: when it comes to the standard of food.

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Speaker 3: I consume, it's.

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Speaker 4: You know, I have standards, Yes, of course you do.

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Speaker 1: So we Dessert Masters, for example, Yeah, there's a lot

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Speaker 1: of sugar and like more decadent things. How do you

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Speaker 1: balance a more like a nutrition has diet and how

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Speaker 1: do you work that out amongst work?

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Speaker 2: That is actually a little bit easier because we know,

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Speaker 2: going into Dessert Masters.

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Speaker 3: We're talking about the magic of sweets.

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Speaker 2: We're talking about things that defy logic, that are special foods.

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Speaker 3: That you don't eat on a regular basis.

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Speaker 2: And you know, we shoot for about a month, so

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Speaker 2: we know that it's a limited time and we need

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Speaker 2: to kind of keep a little bit of a balance.

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Speaker 2: And I think one thing that's really good is that

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Speaker 2: Amari and I are both very much into fitness and

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Speaker 2: into balancing what we do in the world of food

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Speaker 2: and how we like to feel in our bodies. So

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Speaker 2: for us, we would always make sure that the other

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Speaker 2: foods that we eat in the day to design to

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Speaker 2: kind of counterbalance and give us fuel and make us

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Speaker 2: feel a little bit more sort of sated and nutritionally balanced,

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Speaker 2: if you like.

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Speaker 3: Outside of that.

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Speaker 2: So we're talking grilled chicken, charred greens, sushi, things that

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Speaker 2: just kind of have that good balance of carbohydrates, fats,

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Speaker 2: and proteins. And I know you talk about macros a lot. Yeah,

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Speaker 2: but you know that it's important for a reason. I

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Speaker 2: think there are times to enjoy food and not worry

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Speaker 2: about that, you know, what the calories and the new

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Speaker 2: nutritional panel of it is or anything like that, and

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Speaker 2: then there are other times when we need to just

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Speaker 2: sort of, you know, just calm down a little bit

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Speaker 2: and then think about how we want the food to

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Speaker 2: make us feel in the long term.

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Speaker 4: Yeah, that's a that's a great philosophy for life.

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Speaker 1: I reckon, like you know, you can have your treats,

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Speaker 1: but then you know, most of the time you've got

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Speaker 1: to think about your macros a little bit and about

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Speaker 1: the long term what am I, how am I going

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Speaker 1: to feel in the future, and how am I going

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Speaker 1: to be and new fitness goals and things like that totally.

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Speaker 4: So where does your love of food come from?

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Speaker 2: Melissa Well, I always like to say it's it's just

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Speaker 2: it's DNA. I'm Singaporean Chinese, so that just means that

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Speaker 2: it's a cultural thing. We are born with a love

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Speaker 2: of food. It's something that's passed down from general to generation.

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Speaker 2: Eating out is a huge part of Singaporean culture. So

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Speaker 2: on the island's very tiny island, but everybody loves to

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Speaker 2: get out and socialize and eat great food. And great

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Speaker 2: food is a really egalitarian pursuit. You know, it doesn't

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Speaker 2: cost a lot to eat really really well. And I

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Speaker 2: think that that's something that was gifted to me from

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Speaker 2: since before I could remember, and then as I got

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Speaker 2: to learn about food when I was a child, I

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Speaker 2: discovered that I really love I'm a total feeder. So

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Speaker 2: I really love watching people discover the joy of something

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Speaker 2: new or I'd love to encourage people to try something

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Speaker 2: that they would never conceive of, And I kind of

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Speaker 2: get a little bit of a kick out of seeing

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Speaker 2: people achieve something orld defy their own expectations when it

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Speaker 2: comes to food, and I think that that's just ended

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Speaker 2: up sticking with me and now I get to call

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Speaker 2: it part of my career.

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Speaker 4: It's amazing. It's amazing. Do you have a favorite dish

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Speaker 4: or a favorite food?

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Speaker 2: That's something that I get asked all the time, and

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Speaker 2: it's a fantastic question and it's very context driven for me.

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Speaker 2: So when people say, you know, what's your favorite dish,

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Speaker 2: I really struggle to pull out a very simple answer,

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Speaker 2: purely because it's about where you are, who you're with,

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Speaker 2: what's the season, you know, what's available in that part

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Speaker 2: of the world, and that tends to kind of make

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Speaker 2: my choices for me. So, you know, thinking about to

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Speaker 2: I was lucky enough to go on holidays to southern

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Speaker 2: Italy last year and just you know, going to the

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Speaker 2: market and finding these beautiful, you know, Sicilian olives that.

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Speaker 3: Were almost the size of small plums.

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Speaker 2: They were just so huge and verdant and just gorgeous

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Speaker 2: to look at. You know, a hunk of prosciutto, a

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Speaker 2: hunk of parmesan cheese, some bread, some olive oil, and

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Speaker 2: some really really ripe, juicy tomatoes, the kind that you

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Speaker 2: can smell before you And I just bought all of

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Speaker 2: these little bits and pieces, and I just sat at

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Speaker 2: the beach and just kind of I didn't have a

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Speaker 2: knife with me. I just sort of tore it all

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Speaker 2: up and just made a makeshift sandwich out of those things.

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Speaker 2: And the saltiness from the seawater having a swim and

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Speaker 2: having the salt crystals drying on your face, and the

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Speaker 2: pushutto along with the acidity from the tomatoes, and the

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Speaker 2: you know, the savory quality of the parmesan cheese, that

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Speaker 2: beautiful bread, I mean perfect right.

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Speaker 4: Oh so that just made me so hungry, Oh my goodness.

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Speaker 3: So yeah, I think it's a lot about context.

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Speaker 1: Context. It absolutely makes sense. And you know, even people

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Speaker 1: have asked me that question before, what's your favorite food?

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Speaker 4: And it is It is about context. Absolutely. Can you

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Speaker 4: tell us what a.

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Speaker 1: Day in the life is like on dessert masses, like

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Speaker 1: how many meals would you eat in a day?

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Speaker 4: What is the process like on a show like up.

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Speaker 3: It's an all singing, all dancing production.

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Speaker 2: It's a very big day, and especially with something like

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Speaker 2: Dessert Masters, it's a shorter season than Master Chef that

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Speaker 2: goes for months and months, but they're much more concentrated days.

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Speaker 2: So it really depends on the kind of challenge that

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Speaker 2: we have. But because pastry challenges, we need to tend

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Speaker 2: to give people more time to create things, because foods

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Speaker 2: need time to set and to freeze and to do

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Speaker 2: all of the things that they're meant to do. So

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Speaker 2: we might be setting say a four and a half

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Speaker 2: hour challenge, so there's a lot of there's a lot

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Speaker 2: of a waiting around, and b it's just an exhausting

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Speaker 2: day because it's just drawn out just a little bit longer.

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Speaker 3: So a day in the life for me on set.

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Speaker 2: With Dessert Masters would be sort of turning up in

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Speaker 2: the morning round sort of say anywhere between five thirty

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Speaker 2: five forty five six ish, depending on the length of

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Speaker 2: the day, go into hair and makeup. Robe will have

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Speaker 2: been decided and finalize the night before, so we know

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Speaker 2: what we're doing with the hair and makeup to put

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Speaker 2: on the clothing. We get miked up, and we go

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Speaker 2: through a briefing with our producers to talk about what

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Speaker 2: the challenge is for the day, what the steaks are,

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Speaker 2: what we really need to drive home, what the storylines are,

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Speaker 2: and then we get into the studio and we crack

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Speaker 2: on with the day, we set the challenge, and then

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Speaker 2: usually just before we actually hit the go button, that's

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Speaker 2: when the crew get a little bit of a break.

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Speaker 3: We have a little bit of a meal.

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Speaker 2: And I should also say during the briefing is when

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Speaker 2: we'll sort of have a little bit of breakfast or.

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Speaker 3: Something like that.

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Speaker 2: And for me, it's usually something very simple, so you know,

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Speaker 2: soft worlled eggs, some avocado, piece of toast, which is

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Speaker 2: something that's going to set me up well for the

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Speaker 2: day so that I don't feel, you know, angry, and

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Speaker 2: then I go and reach for an extra bite of

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Speaker 2: something amazing that's going to feel wonderful in the moment,

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Speaker 2: but then make me feel less able to do my

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Speaker 2: job six or seven desserts down the line. So yeah,

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Speaker 2: so that we have it morning, a little morning break,

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Speaker 2: and then we go into the challenge. And then during

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Speaker 2: the challenge, Marie and I are either.

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Speaker 3: Sitting in the.

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Speaker 2: Control room looking at what's going on on the cameras,

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Speaker 2: or we'll be on the stage talking to the contestants,

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Speaker 2: or we'll be side of stage watching what's going on,

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Speaker 2: so we're always aware of what's happening so that we

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Speaker 2: can jump in and provide advice or ask a question

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Speaker 2: and to sort of keep the show rolling. And that

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Speaker 2: can go on for quite a few hours before we finish,

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Speaker 2: and that's a purely unbroken challenge time. So if the

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Speaker 2: challenge goes for five hours and we start the clock

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Speaker 2: and we finish the clock and there's no gaps, so

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Speaker 2: you're on that whole time.

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Speaker 3: Yeah, yeah, so we need to know what's going on.

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Speaker 2: Yeah, and then after that, the kitchen gets reset, the

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Speaker 2: crew get a break, and then you go into judging.

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Speaker 2: That is a whole other sort of series of setups,

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Speaker 2: and we're tasting the food, we're talking about what we're loving,

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Speaker 2: we make decisions, and then the set gets reset again

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Speaker 2: and then we go and deliver it the you know,

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Speaker 2: the verdict. So it's a lot of chopping and changing

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Speaker 2: and moving around. But the Master Chef crew are one

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Speaker 2: of the best in the biers. They've all been together

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Speaker 2: for a very very long time, so we feel very

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Speaker 2: safe in their hands in terms of they know exactly

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Speaker 2: what they're doing, and we are just they're along for

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Speaker 2: the ride with them.

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Speaker 4: Amazing.

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Speaker 1: It's always really cool to hear behind the scenes of

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Speaker 1: like what happens on television shows, Like a lot of

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Speaker 1: people don't get to see behind the scenes, so it's

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Speaker 1: really cool. What does healthy look like to you, Melissa,

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Speaker 1: in a physical sense and also in a mental sense.

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Speaker 2: I think that's really astute of you to divide that

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Speaker 2: up into two different things, because of course healthy feels

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Speaker 2: a certain way in the body, and it feels a

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Speaker 2: certain way in the mind, and those two things are

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Speaker 2: really really important for me. If one's not right, then

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Speaker 2: the other's not right, and there's definitely a relationship between

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Speaker 2: the two for me. Physiologically, I feel better when I'm

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Speaker 2: moving regularly. I feel good when I'm mostly eating a

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Speaker 2: fairly sort of sensible diet, and I kind of I'm

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Speaker 2: not really good with restricting myself, so I'm fairly intuitive

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Speaker 2: with the way that I eat. I tend to kind

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Speaker 2: of gravitate towards what I know makes me feel good,

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Speaker 2: what gives me energy, and then I leave about twenty

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Speaker 2: percent for life and my job and sol.

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Speaker 3: Those things the soul. Like you need to eat for

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Speaker 3: your soul.

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Speaker 2: Sometimes you know, especially when you're feeling a little bit hormonal,

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Speaker 2: it's like, don't absolutely don't deny.

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Speaker 3: Yourself the thing that your soul is asking you for.

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Speaker 1: I know, like my soul really wanted a burrito last

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Speaker 1: night and if no, and I just have to have

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Speaker 1: a Mexican burrito, and I just had to do it.

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Speaker 4: It was and that time.

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Speaker 2: Don't you find that if you go for say the

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Speaker 2: substitute thing, like the healthier option, or oh no, I

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Speaker 2: should have the grilled chicken and not the burrito, it's

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Speaker 2: never going to scratch the itch.

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Speaker 4: No, and it doesn't go.

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Speaker 3: Away for me.

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Speaker 2: It's like if I if I don't have the thing,

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Speaker 2: I will I will think about it and think about

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Speaker 2: it and think about it. So I'm much better off.

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Speaker 2: If I really want the cheeseburger, I'm just going to

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Speaker 2: have the cheese.

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Speaker 3: We all need. We all need a cheeseburger for our soul.

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Speaker 1: So really, I'm really happy to hear that you are

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Speaker 1: like eighty percent, have twenty percent treats and work and

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Speaker 1: you know the soul.

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Speaker 4: That's really good.

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Speaker 1: I'm going to leave that chat right there and come

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Speaker 1: back with part two very soon. Thanks so much for

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Speaker 1: listening to Bounce for Hey, I love having your company,

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Speaker 1: so please DM me on in Instagram at tip haul

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Speaker 1: Underscore XO and let me know what topics or questions

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Speaker 1: you'd love me to cover. Don't forget to rate and

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Speaker 1: review me on your podcast out Speak soon, Happy days,