WEBVTT - Malissa Fedele - MASTERCHEF AUSTRALIA - Reality TV contestant 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.840 --> 0:00:04.880 TV Reload the podcast last week. They welcome back guys 0:00:04.920 --> 0:00:06.880 to TV Reload. As you may know, my name is 0:00:06.920 --> 0:00:09.640 Benjamin Norris and this is your podcast to get all 0:00:09.680 --> 0:00:12.239 the inside goss on the popular TV shows you may 0:00:12.280 --> 0:00:15.640 be watching from around the world. Undeniably, our TV sets 0:00:15.680 --> 0:00:17.959 are still a major part of our home entertainment, and 0:00:18.040 --> 0:00:20.640 yet very little is known about how our favorite shows 0:00:20.680 --> 0:00:23.720 get made. So each episode I've been finding guests, but 0:00:23.840 --> 0:00:25.560 want to dive just that little bit deeper into the 0:00:25.600 --> 0:00:27.960 show they're currently making so that you can hear all 0:00:27.960 --> 0:00:30.640 the exclusive stories and gain access to some of the 0:00:30.680 --> 0:00:33.320 biggest names in Australian television. I want to thank you 0:00:33.320 --> 0:00:36.479 for downloading or subscribing to this podcast however you've found it. 0:00:36.800 --> 0:00:39.200 I love hearing your feedback, so make sure you leave 0:00:39.200 --> 0:00:42.080 a review or a comment on your chosen podcast platform. 0:00:42.200 --> 0:00:44.880 This episode of the pod, I'm joined by Melissa, last 0:00:44.920 --> 0:00:48.680 week's eliminated cook from Mastership Australia who faced her last 0:00:48.720 --> 0:00:51.440 pressure test and just missed out on getting that one 0:00:51.440 --> 0:00:54.560 week closer to finals week. Melissa Fadell is a twenty 0:00:54.600 --> 0:00:57.920 eight year old clinical nutritionist from South Australia with a 0:00:57.920 --> 0:01:01.880 Bachelor of Health and Sciences, understands the crucial link between 0:01:01.920 --> 0:01:04.800 good food and good health. Have proved to Australia and 0:01:04.880 --> 0:01:08.119 herself that she's a pretty good cook under pressure. Growing 0:01:08.200 --> 0:01:11.160 up in Adelaide in a large Italian family, she learned 0:01:11.200 --> 0:01:14.200 early on that food brings people together and creates memories 0:01:14.200 --> 0:01:16.280 that last a lifetime. Pretty cool if you ask me. 0:01:16.800 --> 0:01:18.880 You will get a chance to hear Melissa open up 0:01:18.920 --> 0:01:21.160 about her time on the show and you'll get plenty 0:01:21.200 --> 0:01:24.520 of insights into what really went down during production. I 0:01:24.560 --> 0:01:27.240 will find out how she learned to perform under pressure 0:01:27.400 --> 0:01:30.080 and what went wrong in that last cook. Melissa will 0:01:30.080 --> 0:01:32.479 talk immunity pins and if she felt like she might 0:01:32.520 --> 0:01:35.200 have played her immunity pin just that little bit too early. 0:01:35.600 --> 0:01:38.399 I will discuss if contestants can see who's getting the 0:01:38.480 --> 0:01:40.960 elimination edit and if they can pick up on who 0:01:41.120 --> 0:01:44.200 is going home. Plus, we will get plenty of exclusives 0:01:44.200 --> 0:01:47.160 from behind the scenes of MASTERSHEP Australia, which is currently 0:01:47.160 --> 0:01:49.120 on Network ten and you can catch up on ten 0:01:49.200 --> 0:01:52.040 Play if you've fallen just that little bit behind. Anyway, 0:01:52.200 --> 0:01:55.120 Let's bring Melissa into the podcast and guys, I really 0:01:55.120 --> 0:01:58.960 hope you enjoy this delicious episode of TV reod. Well, 0:01:59.000 --> 0:02:02.640 congratulations on getting in the competition. This is amazing. 0:02:03.000 --> 0:02:06.040 Oh, it's so amazing. I'm so proud of myself. 0:02:06.200 --> 0:02:08.799 I did not think I would make it this far, 0:02:09.040 --> 0:02:11.200 you know, looking back at me on day one, I 0:02:11.320 --> 0:02:13.440 was like, oh my god, what have I got myself into? 0:02:14.240 --> 0:02:17.400 But making it to this point, I'm yeah, I'm nothing 0:02:17.440 --> 0:02:18.440 but proud of myself. 0:02:18.680 --> 0:02:18.880 You know. 0:02:18.960 --> 0:02:21.480 What's interesting is that I was watching this series and 0:02:21.520 --> 0:02:24.720 I was thinking, is Melissa trying to fly under the 0:02:24.800 --> 0:02:27.079 radar at all in this competition to try and make 0:02:27.120 --> 0:02:29.480 it towards the end? And I want to ask you 0:02:29.480 --> 0:02:31.280 if that's something that you were trying to do at all? 0:02:31.600 --> 0:02:33.880 But also do those sort of tactics do they work 0:02:33.919 --> 0:02:35.120 on a show like Mastership? 0:02:35.320 --> 0:02:37.680 Oh? Look, I was just trying to get through every 0:02:37.680 --> 0:02:42.520 cook Honestly, I was just really trying to, you know, 0:02:42.600 --> 0:02:45.120 show up every day and give it my best. I think, 0:02:45.360 --> 0:02:46.680 you know, even if you did. 0:02:46.520 --> 0:02:49.600 Have a strategy and say that was your strategy, when 0:02:49.639 --> 0:02:53.160 you are actually in that kitchen, it's such a different thing. 0:02:53.320 --> 0:02:56.880 You know, it's really intense, it's really full on you 0:02:56.880 --> 0:02:58.440 don't know what your challenge is going to be on 0:02:58.480 --> 0:02:58.839 the day. 0:02:58.919 --> 0:03:00.920 It could be a weakness, it could be a strength. 0:03:00.960 --> 0:03:03.639 You don't know. So yeah, it's just kind of like 0:03:03.680 --> 0:03:05.000 you've got to go in. You've got to give it 0:03:05.000 --> 0:03:06.600 your ale and just hope for the best. 0:03:07.680 --> 0:03:09.720 People talk about, you know, doing a lot of preparation 0:03:09.919 --> 0:03:12.400 in preparing for the show by doing a lot of 0:03:12.440 --> 0:03:15.400 cooks and trying to add a few new tricks into 0:03:15.480 --> 0:03:18.839 their you know, resume. But what about when it comes 0:03:18.919 --> 0:03:20.600 to going on the show, did you go back and 0:03:20.639 --> 0:03:23.320 watch seasons, Like, once you've got the yep, you're going 0:03:23.360 --> 0:03:25.400 to be on the show, did you try and watch 0:03:25.680 --> 0:03:27.480 a lot of it before going into the kitchen. 0:03:27.760 --> 0:03:30.680 Absolutely. That was actually a big part of my prep 0:03:31.200 --> 0:03:33.960 because you know, you don't really know with the. 0:03:33.960 --> 0:03:37.080 Time frame, you don't really know what you what you 0:03:37.120 --> 0:03:39.720 can cook in that time. So a big strategy for 0:03:39.800 --> 0:03:44.000 me was watching past episodes, watching past challenges, and that 0:03:44.160 --> 0:03:46.840 really gave me a lot of inspiration, especially when it 0:03:46.880 --> 0:03:50.600 came to mystery Box challenges, and you know, it just 0:03:50.720 --> 0:03:52.800 it really helped. I felt like that was one of 0:03:52.800 --> 0:03:56.840 the most beneficial ways to prep for this episode for 0:03:56.920 --> 0:03:59.760 these shows, because you could just look at what other 0:03:59.800 --> 0:04:02.640 peop people were doing and take inspiration from that and 0:04:02.680 --> 0:04:03.600 then make it your own. 0:04:04.040 --> 0:04:06.760 My biggest problem though, is that if I watch too 0:04:06.840 --> 0:04:10.560 much of a series, I'd start to I mimic people. 0:04:10.600 --> 0:04:13.640 I think there's actually, oh, my friend Evie Jones, who 0:04:13.800 --> 0:04:15.040 that's a bit of a name drop. She used to 0:04:15.040 --> 0:04:17.520 be on goggle Box. She has the same syndrome. And 0:04:17.560 --> 0:04:19.560 it's like, you know, when you're talking to someone with 0:04:19.600 --> 0:04:22.400 an accent, sometimes you start to with an accent back 0:04:22.440 --> 0:04:25.880 to them. And I'm wondering if I was watching too 0:04:25.960 --> 0:04:27.800 much of the series that I'd be in there sort 0:04:27.800 --> 0:04:29.000 of impersonating someone. 0:04:29.200 --> 0:04:29.880 Oh look, I. 0:04:29.800 --> 0:04:32.359 Wish I went in impersonating Renold because I think I 0:04:32.400 --> 0:04:34.880 would have smashed all the dessert challenges. So I wish 0:04:35.040 --> 0:04:38.359 that wasn't the case for me, but I wish it was. 0:04:38.480 --> 0:04:41.040 I wouldn't have watched anyone else by him the whole time. 0:04:42.080 --> 0:04:43.919 Yeah, for sure. I mean, do you do it the 0:04:43.920 --> 0:04:46.080 other thing for me? Watching this series with you and 0:04:46.120 --> 0:04:48.120 the take home and hopefully you can help me on this. 0:04:48.400 --> 0:04:52.520 I'm not very good under pressure, but you really could 0:04:52.600 --> 0:04:55.680 up the ante if the pressure was on what happens 0:04:55.680 --> 0:04:57.599 in your mind to be able to keep you so 0:04:58.240 --> 0:05:00.400 in the zone and get the job done. 0:05:00.680 --> 0:05:03.000 I was really surprised with myself, to be honest, I 0:05:03.040 --> 0:05:04.719 didn't realize I could. 0:05:04.600 --> 0:05:07.400 Deal with pressure so well until I stepped into that kitchen. 0:05:07.800 --> 0:05:10.000 And there was just something about putting on that black 0:05:10.040 --> 0:05:13.479 apron and my mind would just go somewhere else. I 0:05:13.480 --> 0:05:17.839 would be so focused and determined, and you know, I would. 0:05:17.680 --> 0:05:20.479 Always say to myself, if I'm going out today, I 0:05:20.520 --> 0:05:23.320 want to go out feeling really proud and knowing that 0:05:23.360 --> 0:05:25.479 I gave it my all. So yeah, it was just 0:05:25.720 --> 0:05:27.040 my mind would just do this thing. 0:05:27.080 --> 0:05:29.080 I don't know if I've got like an alter ego 0:05:29.279 --> 0:05:32.640 maybe that come into play every time I would do 0:05:32.880 --> 0:05:36.080 these elimination cooks. But yeah, there was just something about 0:05:36.120 --> 0:05:38.680 it that would make me just really go for it. 0:05:38.760 --> 0:05:40.839 I enjoyed the pressure. It felt like it made me 0:05:40.839 --> 0:05:41.560 a better cook. 0:05:41.800 --> 0:05:44.440 Yeah, no, that pressure to me, I get. I actually 0:05:44.520 --> 0:05:47.120 watched the show and I a pil on my fingernails 0:05:47.120 --> 0:05:49.400 off because one of those shows for me where the 0:05:49.440 --> 0:05:52.839 stress level is too much and I love to cook, 0:05:52.839 --> 0:05:54.599 but you should see how messy my kitchen is. It 0:05:54.720 --> 0:05:55.640 is a disaster. 0:05:56.480 --> 0:05:58.520 Don't worry my kitchen gets like that too. 0:06:00.040 --> 0:06:01.359 I kind of would be like, it's your turn to 0:06:01.360 --> 0:06:03.800 cook tonight, but don't cook these things. And he has 0:06:03.839 --> 0:06:06.279 like spaghetti and fried rice and all these things that 0:06:06.279 --> 0:06:07.960 he reckons that I make too much of a mess, 0:06:08.240 --> 0:06:10.440 so he'll be like, just make a pork steak and 0:06:10.440 --> 0:06:11.120 shut up about it. 0:06:12.240 --> 0:06:14.760 If it requires one more than one pot or pan, 0:06:14.920 --> 0:06:15.520 just leave it. 0:06:18.279 --> 0:06:20.880 They do a really good job of making it look 0:06:21.000 --> 0:06:23.480 like someone is going to go home when they're not. 0:06:23.600 --> 0:06:25.080 And we kind of saw that a bit with Round 0:06:25.080 --> 0:06:27.160 and last night, you know, the cake and falling to pieces, 0:06:27.200 --> 0:06:29.880 and you know, it looked like probably her turn to go. 0:06:30.760 --> 0:06:33.200 Can you pick up on those storylines being created when 0:06:33.200 --> 0:06:34.800 you're in the kitchen or are you just too busy? 0:06:35.480 --> 0:06:38.159 Honestly, when you were in that kitchen, you are just 0:06:38.320 --> 0:06:41.440 so focused on getting the job done. You don't really 0:06:41.520 --> 0:06:44.159 know what's going on around you. You know, you I 0:06:44.240 --> 0:06:46.839 had no idea what Rihannan and Cas were doing. 0:06:47.080 --> 0:06:50.240 I you know, all I was thinking about was get 0:06:50.279 --> 0:06:52.839 this cook done, get this finished. 0:06:53.200 --> 0:06:55.200 So you don't you don't pick up on any of that, 0:06:55.320 --> 0:06:59.280 You honestly are just your mind is so laser focused 0:06:59.360 --> 0:07:01.680 on the task in front of you, which is getting 0:07:01.760 --> 0:07:03.279 your getting through the cook. 0:07:03.240 --> 0:07:05.680 Was there any storylines that you're watching it back, because 0:07:05.680 --> 0:07:08.120 I mean, of course you're watching every episode. Was there 0:07:08.120 --> 0:07:10.640 any big shocks watching it back that you were like, wow, 0:07:10.680 --> 0:07:12.520 I had no idea that that was happening in the 0:07:12.600 --> 0:07:14.000 kitchen at that time. Oh? 0:07:14.560 --> 0:07:18.520 Not really, To be honest, everything was pretty you know, 0:07:18.600 --> 0:07:19.200 I lived it. 0:07:19.280 --> 0:07:22.080 I lived it all and I experienced it. 0:07:22.120 --> 0:07:24.560 Also watching it back, it was kind of like just 0:07:24.640 --> 0:07:27.800 reliving it all, I guess, and yeah, just seeing it 0:07:27.800 --> 0:07:30.240 all unfold, which was great. It's the one thing I 0:07:30.240 --> 0:07:32.960 did learn was that, you know, it's there's so many 0:07:33.000 --> 0:07:34.160 other cooks in that kitchen. 0:07:34.200 --> 0:07:36.040 It's not just about you, Whereas. 0:07:35.680 --> 0:07:38.080 On the day you're like, oh my god, you're thinking 0:07:38.160 --> 0:07:40.720 that all of these things are going to be Yeah, 0:07:40.760 --> 0:07:42.440 it's going to be all about you. But it's not, 0:07:42.520 --> 0:07:44.560 which is such a good thing because you don't want 0:07:44.600 --> 0:07:46.160 everyone to see all the little things. 0:07:45.920 --> 0:07:47.440 You do, you know. 0:07:47.520 --> 0:07:49.560 They say that's the reason why a lot of reality 0:07:49.560 --> 0:07:52.480 TV contestants get upset with their edit, is that the 0:07:52.560 --> 0:07:55.080 expectation of you because you live this experience and you 0:07:55.240 --> 0:07:57.360 the whole time are thinking this is going to be 0:07:57.400 --> 0:07:59.800 on television, and then when they edit it all together, 0:08:00.040 --> 0:08:02.120 you realize that the whole show is not about you. 0:08:02.120 --> 0:08:04.200 You know, it feels like you've been given a rough edit, 0:08:04.280 --> 0:08:06.720 were an actual fact, you know, it's just splitting up 0:08:06.760 --> 0:08:09.240 the time, and I'm choosing very few things. 0:08:09.560 --> 0:08:12.119 Yeah, and to be honest, like they're great. 0:08:12.160 --> 0:08:15.080 They choose the they choose really kind things to show 0:08:15.120 --> 0:08:16.200 about you, which. 0:08:16.400 --> 0:08:17.200 I think is good. 0:08:17.240 --> 0:08:20.880 And you know, you realize it's you, but there's all 0:08:20.880 --> 0:08:24.040 these other great people as well, and yeah, I actually 0:08:24.080 --> 0:08:26.360 think that was a better thing. I think it was. 0:08:26.400 --> 0:08:28.040 I didn't want it to be all just about me 0:08:28.080 --> 0:08:30.160 when I cooked. It was nice to have that slit 0:08:30.200 --> 0:08:33.320 up between everyone. And the edits were amazing. It was 0:08:33.440 --> 0:08:34.720 very genuine everything. 0:08:34.880 --> 0:08:36.880 Yeah, the Melissa edit, you. 0:08:36.760 --> 0:08:39.080 Know, yeah, it was great. 0:08:39.120 --> 0:08:41.520 I'm very happy that they send that to you. And 0:08:41.559 --> 0:08:43.560 you're like, oh god, I'm glad that this al didn't 0:08:43.600 --> 0:08:46.080 it up on Oh god, No. 0:08:46.520 --> 0:08:48.839 I felt like I was one hundred percent myself the 0:08:48.880 --> 0:08:51.600 whole time, and same with everyone else. You know, we 0:08:51.679 --> 0:08:53.840 all showed up, we all gave it our all, and 0:08:54.200 --> 0:08:55.520 we were all very genuine. 0:08:56.440 --> 0:08:58.640 What you see is what you get. So yeah, that 0:08:58.760 --> 0:08:59.600 was that was great. 0:09:00.000 --> 0:09:02.200 Do you think that the competition is now so close 0:09:02.280 --> 0:09:04.840 that something like raspberry seeds just being forgotten to be 0:09:04.880 --> 0:09:07.960 taken out? Is that small detail that probably ends up 0:09:08.000 --> 0:09:09.000 seeing you get some home. 0:09:09.840 --> 0:09:13.240 Absolutely, you know, with five really great cooks left, you 0:09:13.280 --> 0:09:16.360 know you have to think about everything. You know, at 0:09:16.400 --> 0:09:19.720 the start of the competition, you know you probably didn't 0:09:19.760 --> 0:09:22.400 have to think about that as much, but at this 0:09:22.480 --> 0:09:25.679 point you need to make sure that every single element 0:09:26.000 --> 0:09:28.520 is perfect. You know, it needs to be executed so 0:09:28.720 --> 0:09:31.360 well because so much does at stake here. You know 0:09:31.840 --> 0:09:34.520 someone's going to take out the title of mastershef Australia, 0:09:34.559 --> 0:09:36.800 and you know you can't be leaving raspberry seeds in 0:09:36.880 --> 0:09:37.360 you sauce. 0:09:38.960 --> 0:09:41.560 I've done that so many times. I was like, you know, 0:09:42.160 --> 0:09:44.440 I would definitely stend home over that. But then you 0:09:44.559 --> 0:09:46.640 followed it up with the ice cream gan ash, which 0:09:46.720 --> 0:09:49.680 was another looking like another dish looked amazing up against 0:09:49.720 --> 0:09:52.840 Pathan Rhannon. But I have to admit I have definitely 0:09:52.840 --> 0:09:55.800 done that before. When it comes to overusing baking powder, 0:09:56.080 --> 0:09:57.320 it kind of looked like it was a bit of 0:09:57.320 --> 0:09:59.480 a surprise to you when they said that, had you 0:09:59.559 --> 0:10:01.960 not realiz that that had happened in the cook No, 0:10:02.080 --> 0:10:03.000 I had no idea. 0:10:03.280 --> 0:10:06.440 I thought I measured it right, but obviously I did not. 0:10:07.440 --> 0:10:09.960 So yeah, it was quite a shock for me getting 0:10:09.960 --> 0:10:14.120 that feedback, because you know, when I served out my 0:10:14.760 --> 0:10:16.760 plate of food, I thought I had done a really, 0:10:16.800 --> 0:10:19.480 really good job. I thought everything was spot on and great. 0:10:19.679 --> 0:10:22.679 So yeah, it was a shock. But that's just what 0:10:22.720 --> 0:10:23.880 can happen in that kitchen. 0:10:24.000 --> 0:10:26.680 You know, you think you can have a handle over everything, 0:10:26.840 --> 0:10:29.360 but you know, when you're racing against a clock and 0:10:29.440 --> 0:10:32.360 you know there's so much pressure on you, mistakes can happen. 0:10:32.760 --> 0:10:34.440 Well, I'm sure that you're playing things over in your 0:10:34.440 --> 0:10:36.920 head a little bit, but are you still thinking about 0:10:36.920 --> 0:10:39.520 that immunity pin that you played, Because I was talking 0:10:39.559 --> 0:10:42.600 to Rule about this particular moment of the series and 0:10:42.679 --> 0:10:45.440 I really didn't think you needed to play that immunity 0:10:45.480 --> 0:10:48.400 pin at that point. Is that something that you're kicking 0:10:48.400 --> 0:10:51.160 yourself over. Did you really think you needed to play 0:10:51.160 --> 0:10:53.280 that immunity pin or are you just being too safe? 0:10:53.520 --> 0:10:55.480 Look, it was a five hour cook. 0:10:55.679 --> 0:10:57.640 It was a really it was a marathon. It was 0:10:57.679 --> 0:11:01.800 a lot of work, and it was a really complex dish. 0:11:02.000 --> 0:11:05.480 And I think one thing that people from home aren't 0:11:05.520 --> 0:11:09.040 seeing is that. You know, there's a difference between getting 0:11:09.080 --> 0:11:12.880 everything done and actually nailing every element, you know, And 0:11:13.640 --> 0:11:16.520 for me in that point, I felt that it was 0:11:16.600 --> 0:11:19.280 necessary for me to use the pin because I wasn't 0:11:19.280 --> 0:11:23.520 one hundred percent confident within that recipe from you know, 0:11:23.800 --> 0:11:27.960 such a well renowned chef. A lot of it was 0:11:28.000 --> 0:11:31.480 to taste, so there wasn't actually specific quantities. You had 0:11:31.520 --> 0:11:34.320 to just balance things on your own, and it was 0:11:34.360 --> 0:11:37.000 it was really hard. It was a very very complex 0:11:37.080 --> 0:11:41.400 pressure test. It was there were so many elements, and 0:11:41.520 --> 0:11:43.760 although I got everything done and I was proud of, 0:11:44.160 --> 0:11:46.839 you know, how hard I worked, I wasn't one hundred 0:11:46.840 --> 0:11:50.080 percent confident with all of my elements, which is why 0:11:50.520 --> 0:11:51.480 I used it. 0:11:51.559 --> 0:11:53.319 So I don't regret it at all. 0:11:53.440 --> 0:11:55.760 You know, I worked really hard for that pin, and 0:11:56.320 --> 0:11:58.320 I used it when I felt it was necessary to 0:11:58.440 --> 0:11:58.800 use it. 0:11:58.960 --> 0:12:02.480 So like people are using them pretty quickly, Like even 0:12:02.559 --> 0:12:04.800 last night, I was thinking that Brent probably played his 0:12:04.840 --> 0:12:07.720 immunity pin a little bit unnecessarily, and we played it typically, 0:12:08.000 --> 0:12:10.640 but I guess the allure of wanting to make it 0:12:10.679 --> 0:12:15.040 to the top five in that time, you're just like 0:12:15.240 --> 0:12:16.920 I've just got to play this immunity pin. I don't 0:12:16.920 --> 0:12:18.959 want to be sent home with it. That must be scary. 0:12:19.160 --> 0:12:21.640 And I think for Brent, you know, he's not Dessert 0:12:21.720 --> 0:12:23.839 isn't his thing. So I think if you know you're 0:12:23.840 --> 0:12:26.640 feeling really frazzled, you you know, it was a really 0:12:26.679 --> 0:12:31.280 tough challenge last night, so you know, he had that pressure. 0:12:31.360 --> 0:12:33.439 He had that pin for a really long time stout 0:12:33.480 --> 0:12:35.240 the competition, and he held on to it. And I 0:12:35.280 --> 0:12:37.440 think that he did use it at the right time 0:12:37.600 --> 0:12:41.319 because you know, dessert isn't his forte so he did 0:12:41.320 --> 0:12:42.000 what he had to do. 0:12:42.440 --> 0:12:45.200 Yeah, true, Yeah, that is true. And then that the judges, 0:12:45.360 --> 0:12:47.079 you know, are so amazing. You can really tell that 0:12:47.120 --> 0:12:49.319 they put their heart and their soul into the competition. 0:12:49.720 --> 0:12:52.240 You know, we can see that throughout the series. What 0:12:52.360 --> 0:12:54.960 advice or moment do you think that you will remember 0:12:55.280 --> 0:12:58.040 for the rest of your life from the feedback or 0:12:58.080 --> 0:12:59.439 the interaction that you have with them. 0:12:59.720 --> 0:13:04.240 Look, I just remember them always being so encouraging. 0:13:04.360 --> 0:13:06.120 You know, there were days where you'd come into that 0:13:06.240 --> 0:13:08.720 kitchen and you wouldn't have anything left in the tank. 0:13:08.800 --> 0:13:11.480 You just wouldn't you know. Personally, me, I had been 0:13:11.480 --> 0:13:13.920 through so many eliminations. Sometimes I would come in and 0:13:13.960 --> 0:13:17.000 I just have nothing left to give, and they were 0:13:17.160 --> 0:13:20.280 always there to be like, you know, you can do this. 0:13:20.840 --> 0:13:24.400 You need to back yourself more. You know, you're here 0:13:24.400 --> 0:13:27.800 for a reason. And I think hearing that from you know, 0:13:28.120 --> 0:13:31.480 three incredible people like they are, you know they it was, 0:13:31.559 --> 0:13:32.400 it just meant a lot. 0:13:32.480 --> 0:13:35.960 And you know, I'll always take those moments and yeah, 0:13:36.040 --> 0:13:38.360 remember that in moments of doubt that I have now, 0:13:38.880 --> 0:13:41.319 I'll remember that. You know, look at these three amazing people. 0:13:41.360 --> 0:13:43.319 They all believed in me, So I need to believe 0:13:43.320 --> 0:13:44.040 in myself too. 0:13:46.080 --> 0:13:48.560 Absolutely. And it must have been fun to sort of 0:13:48.559 --> 0:13:50.360 watch this show back. And I mean, this season is 0:13:50.400 --> 0:13:52.600 coming to an end. What if you got planned for 0:13:52.679 --> 0:13:54.200 how you're going to watch the finale? Are you going 0:13:54.280 --> 0:13:56.400 to get together with people in your state? Are you 0:13:56.440 --> 0:13:58.199 going to fly to be with some of the other people. 0:13:58.520 --> 0:14:00.440 Is there a party that's happening that I don't know about? 0:14:00.600 --> 0:14:02.760 You know what, I haven't even thought about it yet, 0:14:03.480 --> 0:14:06.320 But maybe today I've got to make a few phone calls, 0:14:06.840 --> 0:14:08.880 you know, and see what everyone else is doing. Maybe 0:14:08.960 --> 0:14:11.679 we need to organize like a little viewing party or something. 0:14:11.960 --> 0:14:13.920 I reckon you could all get on like a zoom chat. 0:14:14.160 --> 0:14:15.400 And that's a good idea. 0:14:16.040 --> 0:14:19.560 Green record everyone watching the show back, Like, I don't 0:14:19.600 --> 0:14:22.240 feel like you would even need to have people talking, 0:14:22.440 --> 0:14:26.760 just have the entire cast watching the show just to 0:14:26.800 --> 0:14:28.400 see those reactions. 0:14:29.800 --> 0:14:31.640 That's a good idea. I'm going to suggest that we've 0:14:31.640 --> 0:14:34.560 got a little group chat. So maybe I'll put that 0:14:34.640 --> 0:14:36.600 in there today and I'll see what everyone's thoughts are 0:14:36.680 --> 0:14:36.920 on that. 0:14:37.400 --> 0:14:39.400 Because imagine in years to come when you want to 0:14:39.440 --> 0:14:41.080 go back and watch it. I mean, you can watch 0:14:41.120 --> 0:14:43.480 the finale the way that it played on TV, or 0:14:43.520 --> 0:14:46.200 you would have that extra special moment of watching it 0:14:46.240 --> 0:14:48.760 with everybody. I don't know, it sounds for yeah, that would. 0:14:48.520 --> 0:14:49.120 Be really nice. 0:14:49.120 --> 0:14:52.280 We went through this whole experience together and we all 0:14:52.360 --> 0:14:54.840 really bonded over it, so it'll be nice to celebrate 0:14:54.880 --> 0:14:55.640 it all at the end. 0:14:55.720 --> 0:14:57.840 So yeah, I think I'm going to make some phone 0:14:57.880 --> 0:14:58.920 calls today. 0:15:00.000 --> 0:15:01.880 You also mentioned last night that you started the whole 0:15:01.880 --> 0:15:04.160 experience thinking that you're a savory cook. I'm more of 0:15:04.200 --> 0:15:06.720 a savory cook, if I am honest, And then you 0:15:06.760 --> 0:15:09.360 say that you know you're quite enjoying cooking desserts. Do 0:15:09.400 --> 0:15:11.680 you know where you will take your cooking from here. 0:15:11.800 --> 0:15:15.000 I mean, are you the next Kirsten Tibbles or is 0:15:15.000 --> 0:15:16.440 that a satur name? Yeah, you can. 0:15:17.280 --> 0:15:17.560 Look. 0:15:17.680 --> 0:15:20.880 I don't think I'm the next Kirsten, but you know, 0:15:21.080 --> 0:15:22.880 I went into. 0:15:23.320 --> 0:15:26.040 Master Chef thinking, yep, savory is my strong point. 0:15:26.120 --> 0:15:28.480 I'm going to really focus on that. But I just 0:15:28.600 --> 0:15:31.400 really fell in love with making desserts. You know, it's 0:15:31.440 --> 0:15:34.080 actually quite technical making desserts. You do feel like you're 0:15:34.120 --> 0:15:37.040 a bit of a scientist sometimes, and I really enjoyed 0:15:37.040 --> 0:15:39.800 that process. And you know, you can make desserts look 0:15:39.920 --> 0:15:42.680 so beautiful, which I really loved the presentation of that 0:15:42.760 --> 0:15:46.600 as well. So I definitely will continue to experiment and 0:15:46.760 --> 0:15:49.720 learn and yeah, expand on what I know when it 0:15:49.760 --> 0:15:52.200 comes to desserts. But yeah, for me, I just love 0:15:52.240 --> 0:15:56.000 wholesome cooking, you know, using really fresh, vibrant produce, things 0:15:56.000 --> 0:15:58.080 that are going to really nourish my body and my mind. 0:15:58.200 --> 0:16:01.240 So yeah, I'm excited to see where it all takes me. 0:16:01.720 --> 0:16:03.720 The other thing, I don't know, are you reading stuff online? 0:16:03.720 --> 0:16:06.640 Because I read this online this morning and fans were 0:16:06.680 --> 0:16:09.560 saying that they think that Rhiannon and cath you know, 0:16:09.640 --> 0:16:13.080 being quite popular with the show that they should after 0:16:13.080 --> 0:16:16.440 this series have their own series together to cook. Do 0:16:16.520 --> 0:16:18.640 you think that that's something that could actually happen. Do 0:16:18.680 --> 0:16:21.440 you think those two women could join forces and have 0:16:21.520 --> 0:16:22.120 their own show. 0:16:22.640 --> 0:16:24.880 I think they definitely could. I think it would be 0:16:24.880 --> 0:16:27.080 a great show. I would definitely watch it. They are 0:16:27.280 --> 0:16:30.600 so funny, they're such great women. I would love that. 0:16:30.720 --> 0:16:33.240 I also think that Robbie and Decklan should have a 0:16:33.280 --> 0:16:35.640 show together because I think that would be awesome. 0:16:37.760 --> 0:16:39.320 Maybe that's what we could do, like we get the 0:16:39.360 --> 0:16:42.400 four of them back, Yes, watch them. Yeah, I would 0:16:42.440 --> 0:16:42.840 love that. 0:16:42.880 --> 0:16:44.040 I think that would be awesome. 0:16:44.960 --> 0:16:46.760 I was I think that was unwell. I can't remember 0:16:46.760 --> 0:16:49.000 what happened when I missed out on interviewing Robbie and 0:16:49.040 --> 0:16:51.080 he at that point of the competition, I was like, 0:16:51.120 --> 0:16:53.760 he was one of my favorites. So still kicking myself. 0:16:53.920 --> 0:16:55.400 He kind of feels like, you know, we could bring 0:16:55.480 --> 0:16:56.880 him back though. He could do it. He could do 0:16:56.880 --> 0:16:57.960 another series of Mustard. 0:16:58.480 --> 0:16:59.840 Robbie is just the best. 0:17:00.120 --> 0:17:02.560 He was one of the greatest things to come out 0:17:02.600 --> 0:17:04.440 of that experience for me. I have such a great 0:17:04.440 --> 0:17:09.760 friendship with him. He's so kind, he's so supportive, you know, 0:17:10.000 --> 0:17:13.080 it's yeah. I think, Yeah, he is awesome and I 0:17:13.119 --> 0:17:15.639 can't wait to see what he does. He's so loved 0:17:16.080 --> 0:17:18.880 and he deserves every bit of it. So yeah, I'm 0:17:18.880 --> 0:17:20.080