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Speaker 1: We know that Darwin's International luxA Festival, Well, it kicks

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Speaker 1: off today and there are one hundred and forty luxA

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Speaker 1: and luxA inspired dishes on off across one hundred and

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Speaker 1: twenty three venues and throughout the month, Territorians are going

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Speaker 1: to eat and vote for their favorite dishes, with the

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Speaker 1: award winners crowned at the festival finale at the Darwin

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Speaker 1: Waterfront on Saturday November. First. Joining us on the line

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Speaker 1: is the owner of Chao Restaurant, Jason Hannah. Good morning, Jason.

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Speaker 2: Good morning Katie.

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Speaker 1: Mate. How good is the Luxe Festival and what have

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Speaker 1: you guys got on the menu?

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Speaker 2: Well, you know, buddy, is there's any reason to pay

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Speaker 2: that extra money for an AIRFAA to come up with Darwin?

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Speaker 2: It's just coming a year because you know, you've never

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Speaker 2: had a luxA until you've had it in Darwin. Here

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Speaker 2: in the end too, I don't care what country you're from,

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Speaker 2: what states you're from. We do it better.

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Speaker 1: I reckon we do too. Jys like the Luxes are phenomenal.

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Speaker 1: And you know I have ordered a luxA in Brisbane

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Speaker 1: and in a couple of other places and they just

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Speaker 1: don't taste the same.

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Speaker 2: Nah No, And look, I think the Laso festival itself

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Speaker 2: has really just broad it up to another level. You know.

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Speaker 2: It's encouraged people to get involved, to give it a go,

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Speaker 2: young chefs across the industry, restaurants that as you said,

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Speaker 2: there's one hundred and forty injuries, you know, and it

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Speaker 2: is all about that golden bowl. There's a bunch of

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Speaker 2: fun stuff out there, a bunch of inspired by stuff,

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Speaker 2: but in reality, everyone wants to know who does the

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Speaker 2: best market bowl of laxa.

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Speaker 1: Yeah, so true. Now you guys have always got luxA

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Speaker 1: on the menu at Chao. Do you do anything a

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Speaker 1: little bit different when it comes to festival time?

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Speaker 2: Look, they did last year with the protein and they

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Speaker 2: did a brave sotyle beef, which I thought was really

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Speaker 2: daring of them and it really paid off because obviously

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Speaker 2: they won. But you know, Choo's in the not allow

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Speaker 2: who went to this year obviously because it's one three times.

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Speaker 2: So right now we're focusing on our other venues. I've

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Speaker 2: got a really interesting laxa coming out of the gully

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Speaker 2: down there at Doctor's Gully. We're doing a Katong style laxa.

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Speaker 2: And if those that hadn't had it before. It's one

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Speaker 2: of my favorites. It's got a signature scissor cut noodle,

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Speaker 2: so you don't really need chop six to eat it,

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Speaker 2: and it's very secret.

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Speaker 1: Day yum, oh that sounds like that sounds delicious. What

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Speaker 1: else at the other venues? I'm getting hungry? It is

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Speaker 1: nearly lunchtime for me.

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Speaker 2: Well out of Parmesan, which is where our original recipe

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Speaker 2: is from. All of our venues started out there. In

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Speaker 2: terms of that recipe, we've got a katsuit chicken like

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Speaker 2: a chicken crumb panco crumb cutlet that floats the top

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Speaker 2: of the laxa. A lot of people don't know, but

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Speaker 2: that Parmesan, then you Good Times has been in the

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Speaker 2: top ten pretty much every year. So right now where thinking,

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Speaker 2: here's our is our chance to take it? But there's

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Speaker 2: some great laxes out there no matter where you go.

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Speaker 1: How good now being with Chow being a three time

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Speaker 1: Golden Bowl winner, I understand you guys are actually going

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Speaker 1: to be inducted into the Festival Hall of Fame this year.

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Speaker 2: Yeah, well, I mean you know we're going to join

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Speaker 2: Jason from Chocks, another one of my favorite lucks is

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Speaker 2: a three time goal in the ball with himself. So yeah,

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Speaker 2: I mean, you know, I think the guys at chair

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Speaker 2: a bit disappointed they don't get to compete again. You know,

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Speaker 2: they're pretty competitive down there, but let's make a bit

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Speaker 2: of round to someone else. They have a track.

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Speaker 1: Yeah, it's and you know, it's just such a good

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Speaker 1: sort of vibe around the place as well, I would

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Speaker 1: imagine with a lot of the hospitality and various venues

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Speaker 1: where you know, we're all talking about luxur and we're

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Speaker 1: all sort of trying something a bit different that we

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Speaker 1: might not have tried before.

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Speaker 2: Yeah. The other thing too is we had a stall

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Speaker 2: representing the luck of Festival at the Motocross GP and

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Speaker 2: as you know, you know, sixty percent of the people

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Speaker 2: that were there were into States. So we really got

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Speaker 2: to you know, we really got to ask, hey, have

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Speaker 2: you had a Laxa before you from Darwin? And so

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Speaker 2: many of them weren't, and so many of them were

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Speaker 2: well surprised, and we're interested in so what is this

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Speaker 2: Luxu festival? Look? I can only see it eventually growing

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Speaker 2: more and more to the point that it will become

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Speaker 2: something that people want to travel up for these young

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Speaker 2: chefs that are participating right now. I mean, if you

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Speaker 2: just get on social media, you're just you're going to

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Speaker 2: get seek a lassa after a month. But when we

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Speaker 2: see people in the industry like that stepping up and

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Speaker 2: having a go and participating, it's only good for our town.

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Speaker 1: Yeah, I agree with you, I reckon, it's good to

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Speaker 1: see and it is that, you know, really great to

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Speaker 1: see that innovative thinking as well and people sort of

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Speaker 1: doing things maybe a little bit different to get involved.

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Speaker 1: I love that night and I think we're quite good

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Speaker 1: at that in Darwin.

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Speaker 2: Look, I actually think that we punch way above our weight,

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Speaker 2: you know, particularly being so close to way as you're

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Speaker 2: in access to fresh Asian vegetables and we've got such

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Speaker 2: influence of the Asian cultures here, some of the best

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Speaker 2: Asian food in Australia.

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Speaker 1: Yeah.

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Speaker 2: The person I've got for you, though, Kadie, is what's

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Speaker 2: your favorite.

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Speaker 1: Le oh mate? Well, it comes down to which protein

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Speaker 1: is in the luxA. I've got different ones that I like,

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Speaker 1: depending on depending on you know, what I'm going for.

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Speaker 1: You know, from Chao, I love a good luxe from Chao.

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Speaker 1: From copy Stop, I love their chicken luxA. I love

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Speaker 1: from Rendezvous, the luxA with the braised beef. I also

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Speaker 1: like to try a good prawn luxA. But Jaystin, know

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Speaker 1: what I really want to see?

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Speaker 2: What do you want to see?

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Speaker 1: I want to see someone create a luxA bib so

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Speaker 1: I don't get it all over my shirt when I'm

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Speaker 1: dressed nicely.

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Speaker 2: Well, the other option is that we create shirts that

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Speaker 2: have just got built in lax of stains and it's

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Speaker 2: just a normal everyday karnce. You know those Crocottac shirts

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Speaker 2: of the nineties.

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Speaker 1: That's just like a normal outfit for me if I've

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Speaker 1: had luxA and I end up wearing it basically.

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Speaker 2: Yeah. Well, coffe Stop's got a really interesting one this year.

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Speaker 2: They're doing a Nonia laxus. So that's one that I'm

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Speaker 2: really keen to go and try.

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Speaker 1: What's that.

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Speaker 2: Well, it's nonyo the Paranacan sort of Singaporean style. I'm

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Speaker 2: really just interested to put in my mouth and have

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Speaker 2: a taste. I've got a Cambodian friend of mine, Cheeta

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Speaker 2: out there at anchor in dish of Street, who who

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Speaker 2: does a laxer with a bit of her own sort

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Speaker 2: of Cambodians hit to it. Yeah and yeah, I mean,

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Speaker 2: you know, to be honest, this is the only month

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Speaker 2: that I eat laxer. Really, I'm all laser out every

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Speaker 2: other every other time of the year.

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Speaker 1: Yeah, you would be, you would be. And look, I

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Speaker 1: always reckon there's so many great sort of innovative ideas

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Speaker 1: as well. So I'm gonna have to check out what

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Speaker 1: else is on the menu all around the place and

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Speaker 1: try my best to eat as much as I can,

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Speaker 1: lady from.

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Speaker 2: Dishing up, dishing up, dar when I'm doing a great

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Speaker 2: little accessories there actually the official photographers and so they're

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Speaker 2: actually getting around. They've got a great little Instagram page

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Speaker 2: and web page and Facebook page. So if you really

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Speaker 2: want to know what's going on, get on there and

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Speaker 2: have a look.

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Speaker 1: Yeah, have a look, hey, Jason before I let you go. Obviously,

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Speaker 1: the events moved a little bit this year as well

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Speaker 1: in terms of the time, but where the finale is

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Speaker 1: happening as well? Do you reckon that it's a good thing?

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Speaker 2: Oh, look mate, I'm always keen to down at the waterfront.

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Speaker 2: We have a great time. That they really do do

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Speaker 2: a good job. They're a banging little team down there,

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Speaker 2: and the reality is that you know, there's there's plenty

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Speaker 2: of facilities. It is probably an easier place to put it.

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Speaker 2: I think. I think we're all going to be uh,

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Speaker 2: we're all going to be surprised.

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Speaker 1: Well, Jason, Hannah. Always good to catch up with you.

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Speaker 1: Thanks so much for your time this morning. And uh

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Speaker 1: and yeah, I look forward to seeing you with Luxus

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Speaker 1: stains on your shirt as I will have as well

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Speaker 1: throughout the.

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Speaker 2: Months in Broth. We trust.

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Speaker 1: Good on you Jas. Thanks for your time this morning.

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Speaker 1: See you