Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload.
Speaker 2: The podcast last week Neverline.
Speaker 1: Welcome back, guys to TV Reload. I want to thank
Speaker 1: you for clicking and downloading. On today's episode with Lockie,
Speaker 1: the sixteenth elimited contestant from mastershef Australia, which is on
Speaker 1: Network ten from Sundays through to Wednesdays at seven point thirty.
Speaker 1: Inspired by his travels including to Europe, Vietnam and Mexico,
Speaker 1: and he's time spent living in London, Charleston and Detroit.
Speaker 1: Lockie loves recreating big flavors at home. Lockie is an
Speaker 1: easy going character, which we saw this year in the kitchen,
Speaker 1: living with absolutely no regrets and always looking for the
Speaker 1: silver lining. His dream is to open a restaurant that
Speaker 1: speaks to his love of botany, with a kitchen, garden
Speaker 1: in and outdoor experience with a constantly rotating menu sounds delicious.
Speaker 1: Lockie really used this opportunity and I could see him
Speaker 1: focus very hard throughout the series, and boy did he
Speaker 1: do a good job with some of those amazing cooks.
Speaker 1: I feel like we're going to get to see more
Speaker 1: and more from him after this time on the show.
Speaker 1: And hey, we're all going to be in his audience.
Speaker 1: Lockie will unpack everything from Hong Kong to last year
Speaker 1: taking some time out, and what he thinks is important
Speaker 1: about food and culture. We will also unpack cooking shows
Speaker 1: all over the world and why Australia has really nailed
Speaker 1: this show for so many years. I will ask Locky
Speaker 1: about his bond with Harry. I'll find out who his
Speaker 1: favorite judge is and what he thinks about the way
Speaker 1: in which the auction affected last night's outcome. We are
Speaker 1: also going to discuss the contestants who have had more
Speaker 1: of an X factor which resulted in them getting a
Speaker 1: little bit more screen time, and why he chose to
Speaker 1: focus on presenting his personality with his cooking. There's actually
Speaker 1: so much to unpack with Lachlan, so sit back and
Speaker 1: relax as we unpack his wonderful time in the Master
Speaker 1: Chef kitchen. How are you lucky? You will?
Speaker 2: I'm all right, yeah good? Hell are you?
Speaker 1: I'm good? I did see that look on your face
Speaker 1: in the last night's episode because I feel like if
Speaker 1: I was on this show, I'd practiced my elimination faith
Speaker 1: for months leading up to it, just to make sure
Speaker 1: that I looked like I was coping, but I think
Speaker 1: we saw some cracks in the look on your face
Speaker 1: of disappointment.
Speaker 2: Oh yeah, there was definitely disappointment.
Speaker 3: That's why I said straight out to how devastated I was.
Speaker 2: It's never a good feeling.
Speaker 3: To go home from a competition like that, esally when
Speaker 3: your mindset is really trying to win. But I mean,
Speaker 3: still pretty happy with how things ended up, and there
Speaker 3: are there's some great cooks still left.
Speaker 1: I just think you must have exceeded your expectations when
Speaker 1: it came to this, because it's hard for us as
Speaker 1: a viewer to kind of understand or predict a journey
Speaker 1: for anyone on this show because you just never know.
Speaker 1: But I felt like at times you were a bit
Speaker 1: Wuieter up against some of the other people. So it
Speaker 1: made me wonder, well, maybe they're not showing a lot
Speaker 1: of him because he's not going to be around as long.
Speaker 1: And yet you kind of slow and steady stayed in
Speaker 1: there in the background.
Speaker 2: You know. I think I came in there to cook,
Speaker 2: and to cook only.
Speaker 3: I didn't feel like I needed to explain my story
Speaker 3: at every moment as such, Like I really wanted to
Speaker 3: come in there and let my cooking do the talking.
Speaker 3: So I guess that's why you probably saw me a
Speaker 3: little bit quieter. But I'll tell you what, behind closed doors,
Speaker 3: I'm not that quiet.
Speaker 1: I could start and to hear that in the sound
Speaker 1: of your voice in the back, Curber, what would you
Speaker 1: say that the mastership experience teached or taught you? I
Speaker 1: should say in terms of maybe this being a money
Speaker 1: can't buy in training school.
Speaker 3: I mean, it really taught me that I know how
Speaker 3: to push myself in situations where you literally backed up
Speaker 3: against the wall and the only way to get out
Speaker 3: of that situation is to just do your best and
Speaker 3: run straight through it.
Speaker 2: Like I'm talking specifically about.
Speaker 3: Like Mum's passing and that first challenge with Andy's Mum's
Speaker 3: coming in for that that was a really, really tough
Speaker 3: moment that I never saw coming.
Speaker 2: Kind of blindsided me a little bit.
Speaker 3: But to be able to make it through that cook
Speaker 3: and that day and cook, well, that really gave me
Speaker 3: a lot of confidence and a lot of energy going
Speaker 3: into the rest of the competition.
Speaker 1: Some of those things in these realities shows can be
Speaker 1: quite difficult at times. I remember with Big Brother, they
Speaker 1: made a mistake because on Father's Day they decided to
Speaker 1: call us all into the diary room to leave a
Speaker 1: message for our dads, and my dad had passed, and
Speaker 1: so it was a very differ. They were expecting to
Speaker 1: click together a montage of everyone having this happy experience,
Speaker 1: but when you have lost a parent, there's nowhere to
Speaker 1: go emotionally.
Speaker 2: Do they did their homework one that one for you
Speaker 2: or it.
Speaker 1: Turned out later on I did some research on that
Speaker 1: one and it was a mistake someone who was organizing
Speaker 1: the challenge for that, and so I did get an apology.
Speaker 1: But it just was such a strange thing because I
Speaker 1: was like, when you're on reality television, you think you
Speaker 1: can control your emotions a little bit better, but when
Speaker 1: something as deep as the loss of a parent can
Speaker 1: sometimes impact you, it culminates explodes.
Speaker 2: Yeah exactly.
Speaker 3: I mean that those days after coming back from mom's
Speaker 3: death were obviously difficult, but being a part of the
Speaker 3: Master Chef crew and everybody there, it.
Speaker 2: Was the most.
Speaker 3: It was the most although actually the best place to
Speaker 3: be for me at that point. Everybody was so lovely,
Speaker 3: so supportive, and it just made me feel better about
Speaker 3: the whole situation.
Speaker 1: And your mum would be so proud.
Speaker 2: Yeah, I mean, I hope. So she wasn't a big
Speaker 2: fan of my cooking. Yeah, just in her.
Speaker 3: Lady is spice and chili and stuff like that, which
Speaker 3: I love to you so much. Wasn't a big fan
Speaker 3: for her stomach. So there was always a little bit
Speaker 3: is there chilli in this?
Speaker 2: Is there chili?
Speaker 3: I'm like, yeah, there's a little bit. There's a little bit,
Speaker 3: like I don't know if I can have it, then
Speaker 3: I'm like, just try it please.
Speaker 1: My mom is exactly the same, Like I've got a
Speaker 1: spaghetti a sauce that I make and I love it,
Speaker 1: and it's like I try to show off with it.
Speaker 2: You know.
Speaker 1: Everyone has that kind of meal that when their friends
Speaker 1: are coming and it's spaghetti's basic, but you know they've
Speaker 1: all got their own spin on it. And I put
Speaker 1: chilli in it. And so my mom doesn't like it,
Speaker 1: and so I'll never forget going over to her place
Speaker 1: and making it for her, being like, well, I don't
Speaker 1: want to eat it, you know.
Speaker 2: Yeah, I know. The feeling the Hong.
Speaker 1: Kong episodes felt like a real win for everybody in
Speaker 1: terms of a huge cherry on top of what had
Speaker 1: already been a our phenomenal experience. How was that for you?
Speaker 1: It kind of looked a bit surreal in some ways.
Speaker 1: It was almost like master Chef leveled up Master Chef
Speaker 1: on holiday kind of thing.
Speaker 3: Yeah, I mean I backed myself on like traveling for food.
Speaker 3: That's where I got my love and my inspiration of
Speaker 3: the food was traveling and having what the locals had,
Speaker 3: learning about the history of the food, where it came from,
Speaker 3: and to be able to do that with a whole
Speaker 3: crew of people that are there for the food. Yes,
Speaker 3: it's a TV show, but essentially it is the show
Speaker 3: based around food.
Speaker 2: Was just an experience that I'd.
Speaker 3: Never thought I would be able to haven't actually had
Speaker 3: the pleasure of doing, and so being there in Hong
Speaker 3: Kong with everybody.
Speaker 2: Was just You're right, it was surreal.
Speaker 3: It was completely surreal to be able to cook in
Speaker 3: these beautiful locations. I've always thought about cooking outdoors beautiful locations,
Speaker 3: and We've got to do that, And that for me
Speaker 3: really was like, Yeah, I really want to do this
Speaker 3: for the rest of my life.
Speaker 1: I feel like there's a really good idea in that.
Speaker 1: As I was watching the Hong Kong episodes, I felt
Speaker 1: like you know there's been a spin off with Dessert Masters,
Speaker 1: but they could easily be a large chunk of the
Speaker 1: elimination process out of this show. Just to sort of
Speaker 1: take maybe five or six amazing up and coming chefs
Speaker 1: around the world and watch them interact with different culture
Speaker 1: and different food and maybe keep everyone in the competition
Speaker 1: until you bring them back to Australia and then do
Speaker 1: an elimination.
Speaker 2: That would be phenomenon. Sign me up tomorrow.
Speaker 1: Hey, look, let's ring Channel ten and we'll pitch it.
Speaker 1: Then you and I can produce that show.
Speaker 3: Ah, absolutely lovely speaking my language. I'm already trying to
Speaker 3: think about things that I can do and do stuff
Speaker 3: just like around Melbourne, around Australia for now, until I
Speaker 3: get some funds to go overseas to do that type
Speaker 3: of thing.
Speaker 2: I've always a big lover of Anthony Baudain.
Speaker 3: And the way that he talks about culture and food
Speaker 3: and everything that brings people together over like a meal
Speaker 3: on the table. I love that type of thing and
Speaker 3: like where we get our food from and stuff like that.
Speaker 3: So that's something I really want to look into in
Speaker 3: the future, is doing something down those lines and having
Speaker 3: people come along and have the I guess the understanding
Speaker 3: of food of like how I understand it and what
Speaker 3: it means to me and what it can mean to
Speaker 3: the everyday person if they just do a little bit
Speaker 3: of research, do a little bit of homework about where
Speaker 3: I guess our food comes from and what it means
Speaker 3: to other people.
Speaker 1: The idea of this concept that I was sort of
Speaker 1: talking to you about is giving some up and comers
Speaker 1: some shared experience and allowing them all to be washed
Speaker 1: over with different culture to then be able to see
Speaker 1: how they draw those elements together in the end. Like
Speaker 1: I think that's where I think that sort of concept
Speaker 1: would work really well.
Speaker 2: Oh yeah, yeah for sure.
Speaker 3: Like I mean everybody when they travel, when they come back,
Speaker 3: I mean of people that I know, they're like, oh,
Speaker 3: I remember this dish that I had in this spot,
Speaker 3: Like I really want to recreate that. That's what drove me.
Speaker 3: I guess when COVID first hit, was like, I can't
Speaker 3: travel anymore. How am I going to get this food?
Speaker 3: And then I'm like, well, you know what, I'm just
Speaker 3: going to have to cook it myself. And that's when
Speaker 3: I started getting very creative in the kitchen and getting
Speaker 3: very driven to be like, you know.
Speaker 2: What, I can do this.
Speaker 3: I don't have to go to these places to put
Speaker 3: that food on my table.
Speaker 2: I can actually just cook it myself.
Speaker 3: And because I try and pay homage that it's traditional,
Speaker 3: it possibly can be. I go around Melbourne and I
Speaker 3: go to like three different supermarkets or like little supermarkets
Speaker 3: to get the exact ingredients that I need.
Speaker 2: I don't try and short shortcut anything.
Speaker 1: Remember going to Vietnam and my partner said to me
Speaker 1: on the Thursday, I've booked us in to cook traditional
Speaker 1: Vietnamese food. And I was like, oh, this sounds a
Speaker 1: bit hokey. But what they did was they took us
Speaker 1: into the markets and we bought all of the ingredients.
Speaker 1: Like it wasn't just like a bunch of wanky tourists
Speaker 1: standing around, you know, just being shown a one two
Speaker 1: three how to paint by numbers type cooking experience. They
Speaker 1: really bought us about flavors that I still use to
Speaker 1: this day.
Speaker 2: I do that to every place that I travel.
Speaker 3: Every place I travel, I'll do like a local cooking
Speaker 3: class and want to do a tourist do one.
Speaker 2: It'll be one that.
Speaker 3: We get to go to the markets or meet some
Speaker 3: producers or some food and then cook with that after.
Speaker 3: I do it everywhere I go, and I always get
Speaker 3: so much out of.
Speaker 1: It to the experience of going overseas. Add to the
Speaker 1: bond between who was left in the competition, Like I
Speaker 1: wondered with Sav not going whether or not when you
Speaker 1: returned back to the kitchen, not that she was unfairly disadvantaged.
Speaker 1: I think in any way, was it noticeable that the
Speaker 1: rest of you had bonded in a way that Sav
Speaker 1: might have not been able to tap into at that point.
Speaker 2: I don't think so.
Speaker 3: I think Sav is able to bond herself in situations
Speaker 3: with people that she really enjoys being around.
Speaker 2: And I think we just generally missed her because I
Speaker 2: knew she would have enjoyed the food over there.
Speaker 3: I don't think that she was upset or anything, or
Speaker 3: like we had like an extra bond. I think we
Speaker 3: shared the experiences with her along the way and everything else,
Speaker 3: so she kind of felt like she was there. Can
Speaker 3: we just talked about the food and what we had
Speaker 3: and like, yeah, no, I think she. I think with
Speaker 3: not being there, she was able to experience what we
Speaker 3: all felt and what food we tried and all the
Speaker 3: like the good times that we had.
Speaker 2: She was able to experience that through our story.
Speaker 1: Well, that's amazing, which I think is good. You know,
Speaker 1: I was wanting to ask you about I don't know
Speaker 1: if you saw this, yes, because I saw this over
Speaker 1: the weekend a couple of times that someone shared like
Speaker 1: a I think it was TikTok. I'm not really sure
Speaker 1: where it originated from, but the US version had some
Speaker 1: footage seen here in Australia of the contestants fighting during
Speaker 1: an episode, and it was so hilarious to read the
Speaker 1: comments from US here in Australia because our version is
Speaker 1: so worlds away from any of that. Did you see
Speaker 1: I don't know, did you see that over the weekend.
Speaker 3: I didn't see it over the weekend, but I have
Speaker 3: seen a couple of clips recently of the US Mastership
Speaker 3: and it is just, oh, it is just drama heavy,
Speaker 3: which I just don't think has a place to do
Speaker 3: with food at all.
Speaker 1: I mean, I think I've tried to use like Hell's Kitchen.
Speaker 1: There's been some other shows that have come into the
Speaker 1: country where they've probably toyed with that kind of experience
Speaker 1: for us, and those shows aren't on TV anymore, you know,
Speaker 1: what I mean. I mean, that's that's kind of academic
Speaker 1: as to you know, what is and isn't working in
Speaker 1: terms of what audience is here in Australia wants when
Speaker 1: it comes to something like food. I think, but how
Speaker 1: do the producers control this element? I mean, aren't we
Speaker 1: all human by nature? And sometimes people behaved badly, Like
Speaker 1: surely for the three months that it takes to shoot
Speaker 1: the show, everyone is in so Coomboya.
Speaker 2: Look, you'd think that.
Speaker 3: But if you were in on this season with the
Speaker 3: contestants as we were, I mean, there was nothing of
Speaker 3: a sort. I mean, we were just such a great
Speaker 3: bunch of people and I think from day one everybody
Speaker 3: kind of understood that we were like this beautiful collection
Speaker 3: of different cultures, different backgrounds, and then were the sole
Speaker 3: reason we were there was for food, and like everything
Speaker 3: that we did was for the enjoyment of food. We
Speaker 3: would be sharing meals all the time, talking about food
Speaker 3: all the time, Like there was.
Speaker 2: No unnecessary drama for no reason in that it was
Speaker 2: just it was. It was beautiful.
Speaker 3: I don't know how it can come up like that
Speaker 3: with people that are doing this filming and doing these
Speaker 3: long days and all of that together without having some
Speaker 3: narkinness against each other. But there really really wasn't and
Speaker 3: that's what made it so special.
Speaker 1: It's also interesting because you think about maybe in the
Speaker 1: psych tests, because they psyched test you for these shows,
Speaker 1: there must have been like a selection of questions which
Speaker 1: is like, if you overcook your carrots, do you a
Speaker 1: start again? B throw them on the ground, see throw
Speaker 1: them at another contestant. Well, okay, this person's coping mechanisms
Speaker 1: proves that they can deal with it.
Speaker 2: Yeah, they they can deal with anything that kind of
Speaker 2: comes their way. They're not going to outlash against somebody else.
Speaker 1: Well, the cook that sent your home last night was
Speaker 1: down to four people in that elimination cook, and everyone
Speaker 1: seemed to really get some great reviews. You did sort
Speaker 1: of maybe have the most amount of a tease to
Speaker 1: maybe thinking it could be you going home. They weren't
Speaker 1: sort of saying that the Slavers all came together or
Speaker 1: they married together, as well as maybe some of the others.
Speaker 1: And that's a really small detail, I guess at this
Speaker 1: point in the competition that could send anyone home. When
Speaker 1: did you in this episode start to think it was
Speaker 1: you and it was your time to go?
Speaker 3: Home, not really till right at the end where they
Speaker 3: were going through all the dishes and saying how good
Speaker 3: of a job each was, And after they finished with
Speaker 3: all of that, I was like, oh, yeah, okay, yeah,
Speaker 3: I think it's going to be me Like, yeah, the technique,
Speaker 3: the flavor of each individual stuff's there, But.
Speaker 2: I don't know. In my mind, I was like, I
Speaker 2: don't know how well they're going to marry together.
Speaker 3: If I had I had got that damn spice, I
Speaker 3: think everything would have married really well together because it
Speaker 3: would have been the undertone of spice that went through
Speaker 3: the whole dish.
Speaker 2: But without that, I knew.
Speaker 3: At that point that it was like, yeah, it hasn't
Speaker 3: It hasn't come across on the plate the way that
Speaker 3: I wanted it to.
Speaker 1: It's interesting the way in which you can do that
Speaker 1: with cooking and making a comprehensive dish is by having
Speaker 1: a spice that can pull through, that can marry the
Speaker 1: flavors all together. So I think that that. I mean,
Speaker 1: it's kind of interesting because in this type of at
Speaker 1: this point of the competition, to have an auction to
Speaker 1: determine how you're going to survive in the competition. I
Speaker 1: wonder if that's fair because changing the variables and the elements,
Speaker 1: I mean, it gives people advantages and disadvantages. That doesn't
Speaker 1: really highlight whether or not kept the someone in the
Speaker 1: competition that's the right cook.
Speaker 2: I mean, I think it is quite fair.
Speaker 3: I think if you really want to grow as a cook,
Speaker 3: those situations are the ones that you really need to
Speaker 3: relish and be able to work with what you're given
Speaker 3: and what you've got depending on what there is and
Speaker 3: who gets what or what everything or anything like.
Speaker 2: That, You've got to be able to.
Speaker 3: Overcome that and still put something that is cohesive and
Speaker 3: delicious on the table. Like I mean, if I had
Speaker 3: my time again, there'd be other things that I would
Speaker 3: do in that dish to try and make it a
Speaker 3: bit more cohesive or go down another route. But I
Speaker 3: mean that's how you grow, I think as a cook
Speaker 3: or as a chef is being able to work with
Speaker 3: what you're given and make the best of it.
Speaker 1: So it's a level headed approach to being able to
Speaker 1: sort of see it that way, I think, and it's
Speaker 1: probably important to see it that way. I mean, the
Speaker 1: strategy of having the most amount of time do you
Speaker 1: think that works for you.
Speaker 2: It wasn't my strategy going in to get the most
Speaker 2: amount of time. It just kind of fell in my
Speaker 2: lap a little bit, really, and.
Speaker 3: I think maybe I had a little bit too much
Speaker 3: time to think about things that first. What it was
Speaker 3: at fifteen twenty minutes or so before the others got
Speaker 3: started was a very weird experience in the Master's Jeff kitchen,
Speaker 3: being the only one cooking, and then how quiet it got.
Speaker 3: At some point I was like, wow, yeah, she's the
Speaker 3: all eyes are on me right now.
Speaker 1: I loved the Star Wars reference though, I thought the Star.
Speaker 3: Wars from Harry Yeah, God, that was good. I didn't
Speaker 3: actually know that he said that until watching last night.
Speaker 2: I thought that was hilarious.
Speaker 1: I think you'd have to have seen that, you know,
Speaker 1: you have to have seen Phantom Menace to get it.
Speaker 1: But it was yeh once it was articulated really well
Speaker 1: because you could you could feel that, you could hear
Speaker 1: the Star Wars sound effects.
Speaker 2: Yeah, I could.
Speaker 3: As soon as he said, I just I know that
Speaker 3: scene quite well. It's an amazing scene.
Speaker 2: And yeah, as soon as.
Speaker 3: He said, I'm like, that is actually one of the
Speaker 3: perfect way to describe this situation.
Speaker 1: When you're talking about how quiet it was, and you
Speaker 1: know how stressful you are in that situation. Can you
Speaker 1: overthink things at that point, like having that longer period
Speaker 1: of time? I think it was eighty minutes, right, yeah.
Speaker 2: It was eighty minutes. Okay, yeah, I think so. I
Speaker 2: think there is a point where like, am I doing enough?
Speaker 2: Can I can I do this? Is it going to
Speaker 2: be enough? Yeah?
Speaker 3: Those all those thoughts came in into my mind, that's
Speaker 3: for sure, But ultimately I'm still happy with what I did.
Speaker 3: I mean, chefs on the outside world, what do they
Speaker 3: do for a menu? They test and test and test
Speaker 3: over over months to get things on the menu, and
Speaker 3: us in the master chef kitchen, it's right then, right there,
Speaker 3: So there are going to be lots of tweaks that
Speaker 3: need to be made, so.
Speaker 2: You can't really be too upset about.
Speaker 3: It maybe not being easy, because if you have your
Speaker 3: time again, you'd be like, no, maybe this might have
Speaker 3: worked better, and maybe this might have worked better, and
Speaker 3: the next two three times you cook, that is when
Speaker 3: something becomes amazing. And that's just the nature of the competition.
Speaker 3: That's what that's what it is, that's what we all
Speaker 3: signed up for. That's what I signed up for, so
Speaker 3: I can't be too disheartened or heavy about it.
Speaker 1: Kind of like going on a roller coaster and being
Speaker 1: disappointed that you sort of want that experience of what
Speaker 1: you've signed up for. You want to be surprised, You
Speaker 1: want a couple of loops thrown in it.
Speaker 2: Yeah, exactly exactly, So.
Speaker 1: Nat, Dash and Mimi were all lucky enough to be
Speaker 1: safe in that elimination cook Would you say that it's
Speaker 1: fair to think that maybe that they are the best
Speaker 1: cooks in the competition at this stage, and that's why
Speaker 1: they were up there.
Speaker 3: I reckon from about probably top eight. It could have
Speaker 3: gone really any way on any given day. It's just
Speaker 3: how the competition goes. I mean, Dash obviously can cook
Speaker 3: a dessert probably better than anybody there. But I mean
Speaker 3: I can probably cook better than the rest of them
Speaker 3: on a dish that's probably more catered to around what
Speaker 3: I know, vice versa for any of them. I think
Speaker 3: at that point in the camp it was any given day,
Speaker 3: anybody could have been better than somebody else. It wasn't
Speaker 3: the outrights that were better than anybody. I think it
Speaker 3: was just so tight, and I think as the episode's
Speaker 3: go on, You're going to see how tight it actually
Speaker 3: is between everybody.
Speaker 2: You really have to be on your a game every day.
Speaker 1: Sav Pezzer and then Harry, who you're cooking up against,
Speaker 1: have arguably stood out in terms of their personalities, and
Speaker 1: this sort of ties back into something we discussed right
Speaker 1: at the start. Do you think that having a bit
Speaker 1: of an X factor will help any of the participants
Speaker 1: at this point succeeding outside in the cooking world once
Speaker 1: this show finishes.
Speaker 3: Yeah, I think having a little bit of an X
Speaker 3: factor and showing really some more deep personality will give.
Speaker 2: You a bit more on the outside world. And I'm
Speaker 2: really hoping to do that on the outside world.
Speaker 3: I feel what I know and like my knowledge of
Speaker 3: food is really going to push me ahead. I'm able
Speaker 3: to cook things from lots of different places around the
Speaker 3: world because.
Speaker 2: I have such an understanding and love for food from
Speaker 2: around the world.
Speaker 3: But I mean, yeah, I think personality wise and that
Speaker 3: little X factor, yeah, I think really will help each contestant.
Speaker 1: Who do you think deserves to win? Then at this
Speaker 1: point we're getting right down to it.
Speaker 2: I mean, it could be any one of them that
Speaker 2: I'll be.
Speaker 3: Rooting for Harry as if you've known an on screen,
Speaker 3: it's my good mate.
Speaker 2: From day one. It just clicked instantly.
Speaker 3: And being able to finish a day, come home from
Speaker 3: Cooks and just hang out and talk about the day,
Speaker 3: cook each other dinner on any given night was just
Speaker 3: it just made the whole experience so much better being
Speaker 3: being with Harry.
Speaker 1: I think anyone in the world would end up with
Speaker 1: a Harry Man crush. I think Australia has got a
Speaker 1: bit of the Hairy Man crush to.
Speaker 2: Be Oh, I definitely do.
Speaker 1: I love it. Who you know, It's funny as we've
Speaker 1: gone along with these podcasts, I've been making people answer
Speaker 1: some of these annoying questions, but who is your favorite judge?
Speaker 1: Because at this point everyone seems to be saying Poe
Speaker 1: or Christoph And it's interesting that people aren't mentioning Andy
Speaker 1: and Sophia. So are you going to jump on the
Speaker 1: bandwagon of Poe and christophor or were the others going
Speaker 1: to be one of your pips?
Speaker 3: Oh God, it's so hard to pick. They all have
Speaker 3: their pros and cons. I love Andy because of his
Speaker 3: background where he came from sparky trady like me, and
Speaker 3: then made it into what he is today as a
Speaker 3: host of Mastership Australia is in three Blue Ducks.
Speaker 2: Like he's done so well out of this that it
Speaker 2: is amazing.
Speaker 3: But I mean Jean Christoph his passion and love for
Speaker 3: food and the energy that he brings.
Speaker 2: That there, he just.
Speaker 3: I just can't describe enough the man that hears that
Speaker 3: you see on screen. He's just an unbelievable individual that
Speaker 3: looks it. I really really took to because he just
Speaker 3: he wants to see you do so well, and he
Speaker 3: may be harsh at some points, but it's only.
Speaker 2: Out of love for food and love for wanting to
Speaker 2: see you do well. Yeah. That I really really took to.
Speaker 3: Him for Like he's the one that if I disappointed
Speaker 3: in a cook or if I did well and a cook,
Speaker 3: his feedback was the one that I was like, yeah, okay,
Speaker 3: whatever I need to do to impress this man is
Speaker 3: the thing that I need to do.
Speaker 1: I think he's going to be a part of the
Speaker 1: show for a long time and it'll be interesting for
Speaker 1: people who go back and see how he started.
Speaker 2: I really hope he is a part of the show
Speaker 2: for a long time.
Speaker 3: He really does deserve to be there in this part
Speaker 3: of his career because he does have that beautiful story
Speaker 3: of what he's done in his life, who is cooked with,
Speaker 3: what is cooked for his Michelin stars. All of that
Speaker 3: is the perfect judge at this point in his career
Speaker 3: because that passion really shines through as soon as he
Speaker 3: does his little smell and his little taste on any dish.
Speaker 2: You can just.
Speaker 3: Tell that there is so much in that brain working
Speaker 3: at all times obsessed.
Speaker 1: Well, my last question to ask you is what is
Speaker 1: something from behind the scenes, Like, what's something that where
Speaker 1: as an audience watching this show wouldn't really.
Speaker 3: Know, I guess the community of what mastership is between
Speaker 3: the crew, the camera crew, the story team, all of
Speaker 3: all of those people combined us as contestants. It is
Speaker 3: like one massive, happy family every day to.
Speaker 2: Come into and cook.
Speaker 3: It is just the most wonderful bubble that is created
Speaker 3: that you wouldn't You wouldn't give it up for anything
Speaker 3: in the world, Like I'd sign up again and again
Speaker 3: and again to go back.
Speaker 1: Well, who knows people get brought back on this show
Speaker 1: could be you. I would say thank you, I mean
Speaker 1: thank you for taking the time and being so generous
Speaker 1: and talking to me today. I'm such a big fan
Speaker 1: of this show. It's such a delight to have met
Speaker 1: everyone this season, and it's so exciting to be in
Speaker 1: all of your audience at this point to see where
Speaker 1: you guys take it and where you want to go
Speaker 1: from here. Congratulations on making it so far unbelievable. And yeah,
Speaker 1: thank you for talking to me.
Speaker 2: Thank you so much for the time. I've been loving
Speaker 2: this chat.
Speaker 1: You always think, I imagine if you're so annoying, and
Speaker 1: these people are like, why are you asking me all
Speaker 1: these annoying questions? But when I watch these shows, I
Speaker 1: just don't like. I get so excited. I'm like, oh
Speaker 1: my god, I get to get to unpack this, and yeah,
Speaker 1: it's exciting.
Speaker 2: No, I will talk any day. I love talking about
Speaker 2: food and where it comes from and what it means
Speaker 2: to me. So thank you so much.