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Speaker 1: Masterschef Australia one of the most watched television programs. Of course,

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Speaker 1: cooking and television they go hand in hand, really, don't they.

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Speaker 1: Melissa Leong was judged for four seasons there. She went

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Speaker 1: on to host Dessert Masters. Now a new program called

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Speaker 1: Taste of Art. Ten New Zealand chiefs compete in an

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Speaker 1: elimination event creating visually stunning food. It starts this Thursday.

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Speaker 1: I'll give you more details shortly meantime, illiced Lyng's with us.

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Speaker 1: Good morning, good morning.

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Speaker 2: How are you look.

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Speaker 1: I'm very well. Indeed, is it, as they say in

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Speaker 1: the industry, in the can? Have you seen it?

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Speaker 2: It is in the can. It's been in the can

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Speaker 2: so quite some time. We shot it Taste of Art

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Speaker 2: around ski season last year, so it was beautiful to

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Speaker 2: drive to work and all of the rest of it

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Speaker 2: to see the remarkables. But yes, done, have I seen it?

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Speaker 1: No?

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Speaker 2: I don't really tend to watch my work back because

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Speaker 2: I was they the first time.

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Speaker 1: Any reason for that?

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Speaker 2: I think for me, I give one hundred percent of

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Speaker 2: my presence and you know, all of my skills on

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Speaker 2: the day and then I just need to keep moving.

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Speaker 2: I don't tend to, you know, want to dwell on

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Speaker 2: it any more than that, and all of the rest

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Speaker 2: of the amazing production, you know, in terms of post production,

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Speaker 2: they do their thing and then it's one big team

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Speaker 2: effort at the end of the day. But no, I

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Speaker 2: don't tend to go back and watch my work.

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Speaker 1: Now, now, your co host, Vorn, maybe he gets coverage

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Speaker 1: in this country, and rightly so because he's brilliant. Brilliant chef,

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Speaker 1: isn't he.

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Speaker 2: Vaughan is an absolute delight to work with. He is

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Speaker 2: someone who knows exactly who he is, is not afraid

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Speaker 2: to be ambitious, but is also someone who remains really

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Speaker 2: grounded through his work as well. So when I was there,

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Speaker 2: I was able to fortunate enough to have a couple

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Speaker 2: of meals at Amersfield and really see the way that

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Speaker 2: you know, he has a line in the sand about

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Speaker 2: the way that he wants to present food and the

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Speaker 2: way that it needs to be wild cored or harvested

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Speaker 2: in that way, and you just see that level of

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Speaker 2: integrity both in his cuisine and in the way that

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Speaker 2: he conducts himself as a human. And he's terrifyingly funny

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Speaker 2: to boot, which is always a plus.

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Speaker 1: And would you describe what he does at Amasfield from

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Speaker 1: what you saw as world class?

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Speaker 2: I absolutely would. I think that Alta should be very

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Speaker 2: proud of what it is that he has produced and

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Speaker 2: the fact that he is contributed to because of course

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Speaker 2: there are so many tremendously talented chefs in your country,

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Speaker 2: but he really has contributed to shining the spotlight on

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Speaker 2: Pacific pacifica cuisine and just showing the caliber of what

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Speaker 2: is possible in this part of the world. I think

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Speaker 2: that's awesome.

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Speaker 1: I asked that question by the way, you know, not

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Speaker 1: because you've worked with him and all of that, but

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Speaker 1: you're in Melbourne. You live in Melbourne. Melbourne is your

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Speaker 1: Caulnary home for Australia, and we talk a lot about

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Speaker 1: HOSPO in this country, HOSPO in general over the past

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Speaker 1: several years, and you're part of the world in terms

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Speaker 1: of success and imagination. Where's it at?

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Speaker 2: I think that HOSPO over the last couple of years

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Speaker 2: is there's a reckoning, to be sure. I think it

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Speaker 2: would be remiss of me not to kind of touch

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Speaker 2: on some of the realities of what has been swept

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Speaker 2: under the carpet for quite some time. So there's there's

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Speaker 2: that part of hospitality. I guess the diners don't necessarily

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Speaker 2: get to see in terms of the way that staff

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Speaker 2: are treated certain behaviors that have been allowed to happen

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Speaker 2: for quite a long time. But in terms of the

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Speaker 2: dining side of things, you know, there is a constant

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Speaker 2: refinement of what's going on, but also just an increased

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Speaker 2: amount of personalization across the board. So instead of seeing

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Speaker 2: places that just try to replicate other success, we're seeing

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Speaker 2: a lot more of a personal story. You know, regionally

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Speaker 2: specific cuisines really being celebrated, which is awesome as well,

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Speaker 2: and just telling stories and connecting with diners through the

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Speaker 2: way that they interpret cuisine. I think that's really cool. Yeah.

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Speaker 1: One of the great debates we heave in this country

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Speaker 1: about hospital is all the closures and you know, high churn.

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Speaker 1: In other words, do you see that in Melbourne and

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Speaker 1: Australia in general.

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Speaker 2: Absolutely. You know there have been times when the bubblers

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Speaker 2: burst and there have been more restaurants than diners can

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Speaker 2: can cater for. And the same goes with staffing as well.

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Speaker 2: So you see a lot of shifting going on, and

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Speaker 2: it is the ebb and the flow of hospitality. Not

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Speaker 2: all rest like restaurants never open up expecting to never close.

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Speaker 2: There is a life cycle to the way that restaurants run.

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Speaker 2: Some of them have a longer life cycle than others.

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Speaker 2: But I think in the closure of restaurants, as sad

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Speaker 2: as that can sometimes be, it also leaves an opening

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Speaker 2: and an opportunity for the landscape to continue to move

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Speaker 2: along as well. And so I think we just kind

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Speaker 2: of need to see it as a bittersweet matter.

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Speaker 1: Of fact, the food TV taste about the food TV

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Speaker 1: thing generally seems to be beating the overall. I don't

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Speaker 1: know that the idea that linear television is in some

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Speaker 1: sort of trouble. We love that seem to love food

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Speaker 1: and television. Is it a magnet.

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Speaker 2: Well, first, we think that the evolution of the way

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Speaker 2: that we consume media and we consume content, we just

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Speaker 2: have to accept that that's a reality. And with that

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Speaker 2: comes a few growing pains as well. So the ways

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Speaker 2: that we measured success in the past aren't necessarily the

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Speaker 2: same now, just in the same way that the way

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Speaker 2: we watch content is very very different as well. But

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Speaker 2: I think what's wonderful about food related shows is that

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Speaker 2: we always come back to human connection. You know, the

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Speaker 2: stories that food allow us to tell about culture, about

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Speaker 2: time and place and connection. All of these things are

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Speaker 2: just so very enduringly human and we are always going

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Speaker 2: to find that compelling. So whether or not we're looking at,

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Speaker 2: you know, shows like Master Chef that are about heroing humble,

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Speaker 2: homegrown cooks and recipes, or we're looking at something like

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Speaker 2: Taste of Art, where it's about defying imagination and really

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Speaker 2: showing us what is possible when you ask real creative

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Speaker 2: professionals to push the boat out. There's something in it

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Speaker 2: for everyone, which is creative expression, being able to share

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Speaker 2: a little bit, a little part of who they are

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Speaker 2: in the form of food.

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Speaker 1: What do you reckon? I want to know what do

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Speaker 1: you reckon the audiences for these shows these days? You know,

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Speaker 1: because it's sort of this great dilemma and food as

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Speaker 1: actually most of us.

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Speaker 2: Eat crap guilty.

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Speaker 1: But then you've got these geniuses, you know, when you

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Speaker 1: put them in the kitchen, it's sort of are we

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Speaker 1: two different societies or the people eating the crap? Just

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Speaker 1: like observing the geniuses and the kitchen.

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Speaker 2: Do you reckon? I think that we have access to

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Speaker 2: all kinds of food and I think that all of us,

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Speaker 2: no matter where we come from, all what our bank

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Speaker 2: balance looks like, we need to come back to honoring

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Speaker 2: the simplicity of real food. And obviously learning how to

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Speaker 2: cook does take skill and commitment, but I think that

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Speaker 2: when you learn how to produce your own food, you

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Speaker 2: do tend to eat a little bit better, and the

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Speaker 2: simplest of foods are able to give us all the

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Speaker 2: nutrition that we need. I think when you're looking at

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Speaker 2: really fine dining in that regard, that's that's sort of

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Speaker 2: you know, that's a special occasion thing, that's something that

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Speaker 2: you should not be part of you every day, because

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Speaker 2: you know, it is really rich food. A lot of

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Speaker 2: the time, there's a lot of there's a lot of

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Speaker 2: richness and a lot of you know, sort of specialty

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Speaker 2: ingredients that go into producing food like that too, and

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Speaker 2: that can also not be super great for you if

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Speaker 2: you ate it on a very regular basis as well.

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Speaker 2: So I think you know, whether or not we're talking

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Speaker 2: about junk food or fine dining, that's not everyday food.

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Speaker 2: We should be focusing on much more simple food that

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Speaker 2: we can produce ourselves, and that allows us to enjoy

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Speaker 2: those occasional foods in a little bit more moderation, do

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Speaker 2: you reckon?

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Speaker 1: There's still a good number of people out there in

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Speaker 1: New Zealand and Australia who know how to cook. We're

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Speaker 1: taught how to cook, know what a fry pan is,

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Speaker 1: and will you know, spend their life cooking as opposed

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Speaker 1: to relying on uber.

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Speaker 2: I think that there is always the danger of losing

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Speaker 2: skill to convenience, but there is There are so many

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Speaker 2: people out there, so many families and so many cultural

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Speaker 2: backgrounds that where the emphasis is on preserving recipes, preserving

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Speaker 2: the stories that come with keeping those recipes alive. And

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Speaker 2: I don't think that will ever die as long as

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Speaker 2: humans are around. It's the way that we always find

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Speaker 2: ways to tell stories and to explain our purpose and

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Speaker 2: our past life. And I think that recipes help us

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Speaker 2: do that, and that's why they are passed down from

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Speaker 2: family to family. So I would love to believe that

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Speaker 2: we never lose that as long as there are fry

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Speaker 2: pants and produce around.

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Speaker 1: Now here's a fun thing. I didn't know this about you.

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Speaker 1: You co hosts for UFC.

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Speaker 2: Is that true? I have done some work in the

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Speaker 2: UFC space interviewing MMA fighters usually post ceremonial way ins

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Speaker 2: just before just before fights for the UFC. Yeah wow.

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Speaker 1: So so you're in the kitchen, in the ring, in

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Speaker 1: the you know what do they call it?

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Speaker 2: God? Yeah?

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Speaker 1: Yeah, the octagon. I mean that's diversity.

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Speaker 2: Yeah, well, I mean it's it's isn't it. I think

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Speaker 2: that we forget that we can all be really multifaceted

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Speaker 2: human beings. And I kind of take a little bit

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Speaker 2: of joy in people being surprised by the other things

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Speaker 2: that I might be interested in and hopefully good at

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Speaker 2: as well. So MMA is something that I find really

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Speaker 2: interesting to watch, and I really want to know what

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Speaker 2: the passion and the purpose is to making people fearless

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Speaker 2: enough to get into the octagon and fight. Martial arts

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Speaker 2: is something that I've grown up with and I continue

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Speaker 2: to do. So it's something that, yeah, not everybody knows

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Speaker 2: about because it hasn't been part of my professional life

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Speaker 2: for a very long time. But I do enjoy it.

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Speaker 1: And yeah, we're big fans about a sign you for

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Speaker 1: Robby's reasons.

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Speaker 2: Oh Isy, what a legend. I interviewed him actually for

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Speaker 2: Fox Sports in Australia.

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Speaker 1: Yeah, he's a delight and sort of a self driven

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Speaker 1: force of nature, of course, And yet I got to

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Speaker 1: tell you in that ring, it's all blood and it's

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Speaker 1: all on, and it's a close line. Been too much,

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Speaker 1: don't you reckon?

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Speaker 2: I don't know about that. I think that every fighter

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Speaker 2: steps into the cage or the octagon fully prepared for

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Speaker 2: what might happen to them, and they know that that's

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Speaker 2: what martial arts is. I think that we forget that.

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Speaker 2: You know, martial arts have been with humanity since humanity

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Speaker 2: ever existed. You know, the first Olympics had wrestling and boxing,

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Speaker 2: So it is part of who we are to have

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Speaker 2: that domineering fighting spirit, and you do need to set

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Speaker 2: aside certain parts of yourself in order to perform on

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Speaker 2: the world stage in that regard. But I think is

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Speaker 2: he always does it in a way that shows a

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Speaker 2: sense of respect for his opponent, a sense of respect

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Speaker 2: for the history that goes into everything that he's learned technique,

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Speaker 2: and also just a really high fight IQ as well.

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Speaker 2: I really have a lot of respect for him and

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Speaker 2: love watching him fight.

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Speaker 1: Absolutely, he's awesome. Now, as for the taste of art,

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Speaker 1: is it a hit? Is this series two, three, four, five, six,

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Speaker 1: and seven?

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Speaker 2: You know what it felt really really good to make

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Speaker 2: a lot of fun and a lot of compelling watching

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Speaker 2: for the viewer. It's not just about obviously what I

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Speaker 2: can taste, but it's a way that the viewers will

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Speaker 2: consume the show as well. I've been part of some

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Speaker 2: really spectacularly successful shows and food, and this felt exactly

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Speaker 2: like that. In terms of what's to come next. Who knows,

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Speaker 2: that's not part of my remis, but I'm definitely hopeful

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Speaker 2: I get to come back and spend a bit more

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Speaker 2: time now to at Ora.

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Speaker 1: Well, we wish you all the very best. Delightful to

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Speaker 1: talk with you appreciate it.

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Speaker 2: Likewise, thank you so much.

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Speaker 1: Listen Leong seven episode starts Thursday, seven thirty, TV one,

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Speaker 1: TV and Z plus Taste of Art. For more from

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Speaker 1: the Mic Asking Breakfast, listen live to news talks it'd

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Speaker 1: be from six am weekdays, or follow the podcast on

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Speaker 1: iHeartRadio