1 00:00:00,040 --> 00:00:02,880 Speaker 1: I've wanted to get an insight into the HOSPOS sector. 2 00:00:03,360 --> 00:00:05,120 Speaker 1: Depending on who you listen to these days depends on 3 00:00:05,160 --> 00:00:07,240 Speaker 1: how well it's faring. Right, So the headline material is 4 00:00:07,320 --> 00:00:09,880 Speaker 1: we are not spending any number of well established operators 5 00:00:09,880 --> 00:00:11,880 Speaker 1: are going to the ball, and yet over summer we 6 00:00:12,119 --> 00:00:15,120 Speaker 1: Caddy and I have experienced basically the opposite. There are people, 7 00:00:15,120 --> 00:00:17,079 Speaker 1: there are tables that are hard to find, it's impossible 8 00:00:17,120 --> 00:00:19,600 Speaker 1: to get a booking. There seems no shortage of good 9 00:00:19,640 --> 00:00:23,239 Speaker 1: operators doing just fine, thank you, So some expertise from 10 00:00:23,320 --> 00:00:25,159 Speaker 1: Chef Peter Gordon. It also happens, by the way, to 11 00:00:25,200 --> 00:00:28,920 Speaker 1: be heading to our first ever meatball festival in Hawks Bay, 12 00:00:28,960 --> 00:00:31,400 Speaker 1: and Peter is with us. Very good morning, oh good morning, 13 00:00:31,560 --> 00:00:33,680 Speaker 1: and lovely, lovely to see you. Now. We've been wanting 14 00:00:33,720 --> 00:00:35,680 Speaker 1: to get you in for ages for a variety of things, 15 00:00:35,720 --> 00:00:38,159 Speaker 1: and some of the things I've observed over the holiday 16 00:00:38,200 --> 00:00:41,280 Speaker 1: period in terms of the hospitality industry and who's doing 17 00:00:41,280 --> 00:00:43,279 Speaker 1: well and who isn't and how you can do well 18 00:00:43,320 --> 00:00:45,320 Speaker 1: and so on and so forth. It turns out you're 19 00:00:45,360 --> 00:00:49,559 Speaker 1: into the meatballs these days. And for people watching this 20 00:00:49,640 --> 00:00:52,320 Speaker 1: on a video, they can see the meatball that you've created, 21 00:00:52,360 --> 00:00:55,920 Speaker 1: which is really a meatball plus a whole lot of accoutrement. 22 00:00:56,360 --> 00:00:59,280 Speaker 2: It is it kind of it's like it's a mini meal. 23 00:00:59,360 --> 00:01:02,240 Speaker 1: I think it very much. So can you go wrong 24 00:01:02,280 --> 00:01:03,000 Speaker 1: with a meatball? 25 00:01:04,920 --> 00:01:09,479 Speaker 2: Yeah? I think a meat ball could be really firm 26 00:01:09,640 --> 00:01:13,120 Speaker 2: and not pleasant to eat, quite dry, you know, depending 27 00:01:13,160 --> 00:01:15,000 Speaker 2: on the meat, if it's made from meat that you've 28 00:01:15,000 --> 00:01:18,720 Speaker 2: gotten it, you could have something that's just too floppy, 29 00:01:19,000 --> 00:01:24,600 Speaker 2: like not firm, flavoring always, seasoning always. You say, yeah, 30 00:01:24,600 --> 00:01:25,520 Speaker 2: there's a lot you can do wrong. 31 00:01:25,640 --> 00:01:27,479 Speaker 1: What have you got here? By the way, this. 32 00:01:27,640 --> 00:01:31,200 Speaker 2: Is wugu beef, so it's the first like grass fed 33 00:01:31,720 --> 00:01:36,400 Speaker 2: wugu well from around the country. And there's spices, there's ginger, 34 00:01:36,720 --> 00:01:40,440 Speaker 2: and there's cloves sorry nutmeg, and that's a little nod 35 00:01:40,560 --> 00:01:44,160 Speaker 2: to the meatballs that this whole festival is based around 36 00:01:44,200 --> 00:01:47,600 Speaker 2: in Hastings is sort of a Dutch thing and they 37 00:01:47,680 --> 00:01:49,640 Speaker 2: use a lot of nutmeg in their meatball. So there's 38 00:01:49,640 --> 00:01:50,320 Speaker 2: some of that in there. 39 00:01:50,480 --> 00:01:53,240 Speaker 1: So can I where do you go as an expert 40 00:01:53,240 --> 00:01:56,880 Speaker 1: in this particular field? So nutmeg does it stand out 41 00:01:57,040 --> 00:02:00,440 Speaker 1: with all that you've got going with that meatball? 42 00:02:01,200 --> 00:02:04,279 Speaker 2: Interesting? You say that because last night when we ate these, 43 00:02:04,640 --> 00:02:08,680 Speaker 2: I thought, dial up the nutmeg. There's nutmeg, and it's 44 00:02:08,760 --> 00:02:11,079 Speaker 2: an interesting thing because we think of nutmeg as something 45 00:02:11,080 --> 00:02:12,920 Speaker 2: you'd have on a custard tart or a dessert, but 46 00:02:13,360 --> 00:02:15,480 Speaker 2: in lots of parts of the world it's using savory 47 00:02:15,480 --> 00:02:16,200 Speaker 2: food as well. 48 00:02:16,320 --> 00:02:18,000 Speaker 1: Okay, what's the history of the meatball? 49 00:02:18,840 --> 00:02:22,760 Speaker 2: This meatball Festival is based around these Hawkes Bay meatballs 50 00:02:22,800 --> 00:02:25,720 Speaker 2: that are basically a mince that you cook off, you 51 00:02:25,800 --> 00:02:28,120 Speaker 2: thicken with a vegetable sauce, you chill it, you roller 52 00:02:28,240 --> 00:02:30,600 Speaker 2: into balls, so at this point it's like a ball 53 00:02:30,639 --> 00:02:34,360 Speaker 2: of bolonnaise. And then they flour eggsh and bread crumbed 54 00:02:34,360 --> 00:02:36,680 Speaker 2: and deep fry it. So it's like we would call 55 00:02:36,720 --> 00:02:39,600 Speaker 2: it a croquette. Okay, yeah, if you think of a croquette, 56 00:02:39,639 --> 00:02:42,080 Speaker 2: that's sort of the Hastings meatball and that was I 57 00:02:42,120 --> 00:02:47,359 Speaker 2: believe a German immigrant who brought them to Hastings and 58 00:02:47,400 --> 00:02:49,839 Speaker 2: they became legendary and now peeps people do them. 59 00:02:49,919 --> 00:02:52,520 Speaker 1: Everybody has a meatball experience in their life, don't they. 60 00:02:52,600 --> 00:02:54,919 Speaker 1: I mean yeah, I mean it's what mum made, it's 61 00:02:54,919 --> 00:02:56,560 Speaker 1: how you do it. It's so and you can put 62 00:02:56,600 --> 00:02:58,680 Speaker 1: on the barbering called it. So the rest of what's 63 00:02:58,720 --> 00:03:01,520 Speaker 1: going on there? What have you got on top of it? 64 00:03:01,960 --> 00:03:04,239 Speaker 2: On top there some red onions peopled and a little 65 00:03:04,240 --> 00:03:07,560 Speaker 2: bit of vinegar carwa Kawa salt severdi. So there's capers 66 00:03:07,560 --> 00:03:12,080 Speaker 2: and fresh cowcaara, dried carwakawa horse readdish crispy slots on 67 00:03:12,160 --> 00:03:15,520 Speaker 2: top and then a strained yogurt labne whipped up with 68 00:03:15,639 --> 00:03:17,000 Speaker 2: olive oil down the bottom. 69 00:03:18,000 --> 00:03:20,680 Speaker 1: How did you make that up? That whole thing? Yeah? 70 00:03:20,760 --> 00:03:23,040 Speaker 2: Yeah, I was thinking when I was asked to be 71 00:03:23,080 --> 00:03:26,240 Speaker 2: involved in the meatball festival, I thought, what do you do? Like? 72 00:03:26,280 --> 00:03:27,600 Speaker 2: What else is there going to be? And there are 73 00:03:27,639 --> 00:03:29,960 Speaker 2: going to be seafood meatballs, there's going to be pork ones, 74 00:03:29,960 --> 00:03:31,639 Speaker 2: there's some with power, so they're going to be a 75 00:03:31,639 --> 00:03:33,919 Speaker 2: real variety of things. And I thought, it's just got 76 00:03:33,919 --> 00:03:37,600 Speaker 2: to look really pretty, be tasty and sort of you know, 77 00:03:38,000 --> 00:03:39,880 Speaker 2: do a good service, not a disservice. 78 00:03:40,040 --> 00:03:44,360 Speaker 1: Fantastic, And you're doing this with the young people so 79 00:03:44,400 --> 00:03:44,840 Speaker 1: to speak. 80 00:03:45,000 --> 00:03:48,080 Speaker 2: Yeah, there's students from the it the Technical college there. 81 00:03:48,080 --> 00:03:52,000 Speaker 2: They're going to be helping me on Thursday week, Thursday 82 00:03:52,000 --> 00:03:52,880 Speaker 2: and Friday next week. 83 00:03:52,920 --> 00:03:54,560 Speaker 1: I don't know if this is in your wheelhouse or not, 84 00:03:54,600 --> 00:03:56,880 Speaker 1: but how many of these these institutes are there around 85 00:03:56,920 --> 00:03:59,120 Speaker 1: the country. I mean, it's cooking and wanting to work 86 00:03:59,200 --> 00:04:01,440 Speaker 1: with food still a big thing. 87 00:04:02,640 --> 00:04:06,560 Speaker 2: I think. I'm not sure the exact number of colleges 88 00:04:06,600 --> 00:04:08,880 Speaker 2: around the country doing it, but it seems that numbers 89 00:04:08,920 --> 00:04:12,440 Speaker 2: have dropped off a little bit, and which is a 90 00:04:12,480 --> 00:04:14,520 Speaker 2: shame because we need you know, hospitality is one of 91 00:04:14,560 --> 00:04:17,440 Speaker 2: our bigger owners here and you know, we export really 92 00:04:17,480 --> 00:04:22,560 Speaker 2: good kitchen people around the world, so it should be 93 00:04:22,680 --> 00:04:24,680 Speaker 2: a really appealing job. 94 00:04:24,960 --> 00:04:27,280 Speaker 1: Fantastic right now, listen what I want to mainly get 95 00:04:27,320 --> 00:04:30,360 Speaker 1: you into. But it's part of the problem with hospital 96 00:04:30,400 --> 00:04:34,799 Speaker 1: this whole messaging thing around. You know, everything's extremely negative. 97 00:04:34,800 --> 00:04:37,920 Speaker 1: You know, no one's spending everyone's closing well. 98 00:04:37,960 --> 00:04:39,800 Speaker 2: I think I don't know that the young people are 99 00:04:39,839 --> 00:04:42,360 Speaker 2: necessarily listening to that and the way that we probably do, 100 00:04:43,320 --> 00:04:45,599 Speaker 2: or that people who own a restaurant. I think it's 101 00:04:45,960 --> 00:04:49,920 Speaker 2: just I don't know. There was a period when Jamie 102 00:04:49,960 --> 00:04:52,839 Speaker 2: Oliver sort of hit the scene and young people all 103 00:04:52,880 --> 00:04:56,000 Speaker 2: around the world flocked to become a chef them My goodness, 104 00:04:56,000 --> 00:04:57,680 Speaker 2: I want to be that guy there. So I think 105 00:04:57,800 --> 00:04:59,840 Speaker 2: Jamie there is the golden period when Jamie was a 106 00:05:00,000 --> 00:05:02,600 Speaker 2: and people felt. But then what happened was a lot 107 00:05:02,600 --> 00:05:05,480 Speaker 2: of young people would look at Jaim and go, oh, 108 00:05:05,480 --> 00:05:07,800 Speaker 2: he became really famous in two years time. I want 109 00:05:07,839 --> 00:05:10,040 Speaker 2: to do that, it's not happening. It would drop out. 110 00:05:10,080 --> 00:05:12,120 Speaker 2: So we had this sort of drop out and I 111 00:05:12,120 --> 00:05:13,960 Speaker 2: guess I'm talking about the UK where I was living 112 00:05:14,000 --> 00:05:18,320 Speaker 2: for a long time, but the I don't know people 113 00:05:19,080 --> 00:05:21,560 Speaker 2: at the restaurant. You could be really negative about the 114 00:05:21,600 --> 00:05:23,920 Speaker 2: restaurant scene in New Zealand, or you could be really 115 00:05:23,920 --> 00:05:26,360 Speaker 2: positive and just say, look, there is going to be attrition. 116 00:05:26,720 --> 00:05:29,440 Speaker 2: There's going to be a lot of people who you know, 117 00:05:29,560 --> 00:05:31,359 Speaker 2: there are a lot of people having really tough times, 118 00:05:31,360 --> 00:05:34,000 Speaker 2: and there are people closing you every day there's something 119 00:05:34,240 --> 00:05:36,360 Speaker 2: you know you read in the paper, an institution or 120 00:05:36,400 --> 00:05:38,200 Speaker 2: something shut down. But at the same time, there are 121 00:05:38,240 --> 00:05:40,400 Speaker 2: lots of new places opening, and there are lots of 122 00:05:40,480 --> 00:05:43,280 Speaker 2: young people who've come back to the country or people 123 00:05:43,320 --> 00:05:46,760 Speaker 2: who have decided to do something else. Restaurant's gone under, 124 00:05:46,839 --> 00:05:49,160 Speaker 2: so someone sees the opportunity and opens it up. So 125 00:05:49,279 --> 00:05:53,200 Speaker 2: it's always a given and take. There's always a lots 126 00:05:53,240 --> 00:05:53,479 Speaker 2: going on. 127 00:05:53,560 --> 00:05:54,920 Speaker 1: That's why I can't get my head around. There was 128 00:05:54,960 --> 00:05:56,640 Speaker 1: a group and I think they called the U Group 129 00:05:56,720 --> 00:05:59,839 Speaker 1: in Wellington and they were closing something the other day. 130 00:06:00,160 --> 00:06:02,320 Speaker 1: One of them was a fine dining establishment that'd worked 131 00:06:02,320 --> 00:06:04,400 Speaker 1: out that fine dining wasn't their things, so they're going 132 00:06:04,440 --> 00:06:07,040 Speaker 1: to do something else. But the totality of the piece 133 00:06:07,080 --> 00:06:10,239 Speaker 1: I was reading was that actually opened six but closed three. 134 00:06:10,920 --> 00:06:14,120 Speaker 1: So therefore that's expansion in simple mass. How much of 135 00:06:14,200 --> 00:06:16,520 Speaker 1: that goes on. So in other words, there's a churn 136 00:06:16,600 --> 00:06:19,840 Speaker 1: within the industry, and that's just the industry it is. 137 00:06:20,000 --> 00:06:22,560 Speaker 2: And but to be fair, I think sometimes I do 138 00:06:22,680 --> 00:06:26,719 Speaker 2: think that there are too many restaurants. Like I remember 139 00:06:26,800 --> 00:06:28,880 Speaker 2: being in Wellington and people would say, oh, we've got 140 00:06:28,920 --> 00:06:31,000 Speaker 2: more restaurants. We had a population than New York, and 141 00:06:31,000 --> 00:06:32,839 Speaker 2: I was like, well, you know, in New York no 142 00:06:32,839 --> 00:06:34,960 Speaker 2: one really has a kitchen, so that makes sense. But 143 00:06:35,560 --> 00:06:37,480 Speaker 2: is it going to work? And is it sustainable? And 144 00:06:38,080 --> 00:06:41,000 Speaker 2: you know, you can't control that, but I but sometimes 145 00:06:41,000 --> 00:06:43,120 Speaker 2: you do think there's just a lot of places and 146 00:06:43,160 --> 00:06:46,120 Speaker 2: if there were less, you know, that'd all be a 147 00:06:46,120 --> 00:06:48,440 Speaker 2: lot busier. But of course that's up to people to 148 00:06:48,520 --> 00:06:51,640 Speaker 2: decide to take the risk or not. And it is 149 00:06:51,680 --> 00:06:53,880 Speaker 2: a risky thing. You know, there's a high percentage of 150 00:06:53,920 --> 00:06:56,239 Speaker 2: restaurants in their first twelve months of opening will close. 151 00:06:56,360 --> 00:06:57,920 Speaker 2: You know, they won't survive the first year. 152 00:06:58,040 --> 00:07:01,760 Speaker 1: And is that it's because of fundamental issues you should 153 00:07:01,760 --> 00:07:05,200 Speaker 1: have avoided or things beyond your control that you couldn't 154 00:07:05,200 --> 00:07:05,839 Speaker 1: have seen coming. 155 00:07:06,040 --> 00:07:07,640 Speaker 2: I'd say it's a bit of both. I think there 156 00:07:07,640 --> 00:07:10,920 Speaker 2: are some people who you know, they've made a great 157 00:07:11,080 --> 00:07:13,280 Speaker 2: Their friends have told them, you'll roast chicken dinner that 158 00:07:13,280 --> 00:07:15,240 Speaker 2: we come around every two months is really good. You 159 00:07:15,240 --> 00:07:18,200 Speaker 2: should open a restaurant and they do, you know, so 160 00:07:18,240 --> 00:07:21,360 Speaker 2: you get some of that and you get people, and 161 00:07:21,400 --> 00:07:24,840 Speaker 2: sometimes it's something else. It's a there's a roadblock, there's 162 00:07:24,880 --> 00:07:27,560 Speaker 2: a diversion, there's a there's all sorts of things that 163 00:07:27,560 --> 00:07:28,760 Speaker 2: can affect your business. You know. 164 00:07:29,120 --> 00:07:32,200 Speaker 1: You see Monsoon Poon, which is for people listening around 165 00:07:32,240 --> 00:07:34,560 Speaker 1: the country, is a pretty well established and fairly famous 166 00:07:34,560 --> 00:07:37,400 Speaker 1: restaurant in Auckland is closing. But they're closing because the 167 00:07:37,400 --> 00:07:39,400 Speaker 1: building's been sold and the buildings is going to get bulldozed. 168 00:07:39,440 --> 00:07:41,000 Speaker 1: So there's not a lot you can do about that. 169 00:07:41,560 --> 00:07:44,239 Speaker 1: So where are you at? It's one of the great 170 00:07:44,280 --> 00:07:45,880 Speaker 1: restaurateurs of New Zealand. 171 00:07:46,680 --> 00:07:49,640 Speaker 2: Well, I think my restaurateur days may have ended. Really, 172 00:07:49,760 --> 00:07:52,679 Speaker 2: I mean, we vacated our building because it's being developed 173 00:07:52,680 --> 00:07:54,360 Speaker 2: and we're not part of the future of that. So, 174 00:07:55,040 --> 00:07:57,720 Speaker 2: you know, we we had to figure out what we're 175 00:07:57,720 --> 00:08:01,400 Speaker 2: going to do with that, and I with Homeland itself. 176 00:08:01,440 --> 00:08:04,040 Speaker 2: Homeland was more than just the restaurant, you know, for us, 177 00:08:04,080 --> 00:08:06,600 Speaker 2: Homeland was a cooking school. Homeland was a place where 178 00:08:06,600 --> 00:08:08,640 Speaker 2: we did work with producers and we did a lot 179 00:08:08,640 --> 00:08:11,560 Speaker 2: of charity work with communities, and that was for me, 180 00:08:11,640 --> 00:08:13,760 Speaker 2: it was the perfect job. Was after all these years 181 00:08:13,760 --> 00:08:16,600 Speaker 2: in the industry, I'm now finally in a place where 182 00:08:16,640 --> 00:08:19,360 Speaker 2: all this good stuff, not just cooking the fancy food 183 00:08:19,360 --> 00:08:22,679 Speaker 2: and put it on the plate, was happening. But we've 184 00:08:22,720 --> 00:08:25,280 Speaker 2: decided We've been looking around. We've had a few sites 185 00:08:25,320 --> 00:08:27,119 Speaker 2: offered to us, and we've looked at them and thought, 186 00:08:27,560 --> 00:08:29,480 Speaker 2: do we want to do we want to do this, 187 00:08:29,600 --> 00:08:30,960 Speaker 2: we want to take on this risk. Do we want 188 00:08:31,000 --> 00:08:33,839 Speaker 2: to sign up another five, eight, ten year lease with someone? 189 00:08:34,120 --> 00:08:36,439 Speaker 2: You know, what's our risk? What's what do we want 190 00:08:36,480 --> 00:08:37,920 Speaker 2: to do? And I think actually the stuff that I 191 00:08:37,960 --> 00:08:43,000 Speaker 2: really loved at Homeland is the producer work, is producing goods, 192 00:08:43,160 --> 00:08:45,760 Speaker 2: our own Homeland products and stuff, and that's the stuff 193 00:08:45,760 --> 00:08:49,000 Speaker 2: that we're going to focus on. So moving forward, well, 194 00:08:49,320 --> 00:08:51,280 Speaker 2: we won't have bricks and mortar, you know, we'll just 195 00:08:52,280 --> 00:08:55,959 Speaker 2: do consultancy where you know, I can go into a 196 00:08:56,000 --> 00:08:58,080 Speaker 2: space and I can give them, you know, years of 197 00:08:58,160 --> 00:09:02,160 Speaker 2: wisdom hopefully and you know, and in part really good 198 00:09:02,160 --> 00:09:04,640 Speaker 2: information and good stuff, but not take on the risk 199 00:09:04,679 --> 00:09:05,360 Speaker 2: of the land or. 200 00:09:05,400 --> 00:09:07,439 Speaker 1: And does that and does that? Does is that? What's that? 201 00:09:07,520 --> 00:09:09,800 Speaker 1: A reflection of just where you're at in life as 202 00:09:09,800 --> 00:09:11,839 Speaker 1: opposed to the industry or anything else. 203 00:09:11,960 --> 00:09:14,200 Speaker 2: I think that's where I am. Yeah, it's where I am, 204 00:09:14,200 --> 00:09:17,800 Speaker 2: and I'll be sixty two shortly, and I've sort of 205 00:09:17,880 --> 00:09:20,480 Speaker 2: done most of the things that I ever wanted to do, 206 00:09:20,640 --> 00:09:23,160 Speaker 2: you know, like I've done restaurants in different countries, I've 207 00:09:23,480 --> 00:09:26,000 Speaker 2: cooked amazing dinners, I've done ranges of food for this 208 00:09:26,120 --> 00:09:28,080 Speaker 2: and it's really just what what do I want? That's 209 00:09:28,080 --> 00:09:33,400 Speaker 2: a bit less stressful, that is quite fun, that doesn't 210 00:09:33,600 --> 00:09:36,360 Speaker 2: carry a lot of risk with it. And I think 211 00:09:36,440 --> 00:09:40,320 Speaker 2: sort of consulting, working on a range of products, homeland products, 212 00:09:40,440 --> 00:09:43,680 Speaker 2: still doing producer work, you know, we would often have 213 00:09:43,760 --> 00:09:46,920 Speaker 2: at homeland. You might get the specific trade investment would 214 00:09:46,960 --> 00:09:51,000 Speaker 2: bring five nations into the country, into homeland and we'd 215 00:09:51,000 --> 00:09:53,199 Speaker 2: sort of work with them. So it's now looking and thinking, 216 00:09:53,240 --> 00:09:55,160 Speaker 2: you know, maybe what I can do with some outreach 217 00:09:55,200 --> 00:09:58,719 Speaker 2: work going to other places and you know, doing that fantastic. 218 00:09:58,920 --> 00:10:01,320 Speaker 1: Well, let me grab this. I emigranted this play and 219 00:10:01,400 --> 00:10:03,480 Speaker 1: so I know that that the cowa car was very 220 00:10:03,520 --> 00:10:06,560 Speaker 1: you though, isn't it? That's having eaten a number of 221 00:10:06,559 --> 00:10:08,839 Speaker 1: your places over the years, that that's your sort of thing, 222 00:10:08,880 --> 00:10:09,200 Speaker 1: isn't it. 223 00:10:09,280 --> 00:10:11,719 Speaker 2: Yeah, it's one of our indigenous herbs that you can 224 00:10:11,760 --> 00:10:15,319 Speaker 2: sort of relatively easily access. And that cower car is 225 00:10:15,360 --> 00:10:18,880 Speaker 2: from our place, our house out at Peahart grows wild everywhere. 226 00:10:19,240 --> 00:10:22,360 Speaker 1: So yeah, how long did this take you to make? 227 00:10:22,480 --> 00:10:23,400 Speaker 1: From woe to Go? 228 00:10:24,200 --> 00:10:29,679 Speaker 2: I made that yesterday, probably in an hour or so, 229 00:10:30,000 --> 00:10:32,040 Speaker 2: less than an hour. I mean, I've been I had 230 00:10:32,080 --> 00:10:34,880 Speaker 2: the idea, i'd had the concept, put it all together, 231 00:10:35,040 --> 00:10:37,160 Speaker 2: did bit of shopping, got home, and then you know, 232 00:10:37,200 --> 00:10:39,880 Speaker 2: the yogurt had to be hung overnight, onions had to 233 00:10:39,920 --> 00:10:41,160 Speaker 2: be pickled for a couple of hours. 234 00:10:41,200 --> 00:10:45,160 Speaker 1: But that's superb. Oh, thank you, it's just beautiful. What 235 00:10:45,160 --> 00:10:45,960 Speaker 1: would you charge for that? 236 00:10:46,760 --> 00:10:48,400 Speaker 2: I think that's probably going to be sort of in 237 00:10:48,480 --> 00:10:50,080 Speaker 2: the eight or nine dollar mark. 238 00:10:50,360 --> 00:10:52,160 Speaker 1: That's a bargain to me for that. I mean that's 239 00:10:52,240 --> 00:10:53,440 Speaker 1: like that's a school Lunchipeter. 240 00:10:53,600 --> 00:10:55,720 Speaker 2: Oh, there you go. 241 00:10:55,920 --> 00:10:58,800 Speaker 1: Good luck with the good luck with the festival, and 242 00:10:58,920 --> 00:11:01,040 Speaker 1: appreciate your advice and in the industry as well. Good 243 00:11:01,080 --> 00:11:04,040 Speaker 1: to talk to you, Good to talk better Gordon with us. 244 00:11:04,160 --> 00:11:07,480 Speaker 1: By the way, the meatball will meet balls as he's 245 00:11:07,520 --> 00:11:10,920 Speaker 1: made for three of them and as always on the 246 00:11:10,960 --> 00:11:12,400 Speaker 1: video if you want to go to the website, you 247 00:11:12,400 --> 00:11:15,000 Speaker 1: can see me eating a meatball. Well, let's kind of 248 00:11:15,280 --> 00:11:16,480 Speaker 1: do something for your Thursday. 249 00:11:17,120 --> 00:11:20,040 Speaker 2: For more from the My Asking Breakfast, listen live to 250 00:11:20,120 --> 00:11:23,199 Speaker 2: news talks. It'd be from six am weekdays, or follow 251 00:11:23,240 --> 00:11:24,760 Speaker 2: the podcast on iHeartRadio.