WEBVTT - #3 - Matt Preston 0:00:06.600 --> 0:00:08.639 All right, welcome back to the Mason Coalk Show. We've 0:00:08.640 --> 0:00:11.039 got someone I'm actually kind of nervous. I'm a bit 0:00:11.119 --> 0:00:14.080 nervous to actually interview because I love Mark cooking. I 0:00:14.240 --> 0:00:16.280 love everything about this man and what he stands for. 0:00:16.760 --> 0:00:18.400 We have a bit of a background for introduce him. 0:00:18.400 --> 0:00:20.239 He's an actor in the comedy series Low Down. He's 0:00:20.239 --> 0:00:22.160 a Bachelor of Arts and Politics and Government from the 0:00:22.239 --> 0:00:25.520 University of Kent. Was a DJ and a punk rock musician. 0:00:25.600 --> 0:00:27.639 This is probably not what people know you for, but 0:00:28.120 --> 0:00:31.000 also it was on ABC Radio on Saturdays. Food writer 0:00:31.080 --> 0:00:33.720 for Delicious and Taste magazine. Now we're getting their world's 0:00:33.960 --> 0:00:37.159 best food journalist in two thousand and eight credit director 0:00:37.200 --> 0:00:39.000 of the Melbourne Food and One Festival two and five, 0:00:39.000 --> 0:00:42.200 two thousand and nine, an international sensation, a master chef 0:00:42.200 --> 0:00:44.680 in over one hundred and seventy countries around the world. 0:00:45.040 --> 0:00:47.800 And now I might have to update this one. But 0:00:47.920 --> 0:00:52.479 has at least four best selling cookbooks. Matthew Preston, Welcome 0:00:52.520 --> 0:00:53.640 to the pod, Mason. 0:00:53.680 --> 0:00:55.520 What a fantastic honor to be Yeah, thank you so 0:00:55.560 --> 0:00:57.560 much for having me. I'm loving what you've done with 0:00:57.560 --> 0:00:57.800 the man. 0:00:57.880 --> 0:01:01.920 It's a fantastic yeah, great, little unique kind of way 0:01:01.960 --> 0:01:02.680 of doing podcasts. 0:01:03.360 --> 0:01:03.560 Is it? 0:01:03.640 --> 0:01:07.319 Four best selling cookbooks eight eight? Wow? Double that and 0:01:07.360 --> 0:01:08.039 we'll get yeah. 0:01:07.920 --> 0:01:09.800 Yeah, yeah, yeah, you know, you know, look that's why 0:01:09.800 --> 0:01:11.720 I think I've probably reached that point. Now I'm sitting 0:01:11.760 --> 0:01:15.440 there and going maybe not for a couple more years, 0:01:15.520 --> 0:01:17.399 you know, you get yeah, I'm the good No, no, 0:01:17.480 --> 0:01:20.520 look look they've gone really well. People love them. It's great. 0:01:21.160 --> 0:01:23.800 There's nothing better than meeting people actually now have one 0:01:23.800 --> 0:01:27.479 of your recipes as in their repertoire, like that's your 0:01:27.480 --> 0:01:30.560 bolognasers out of their bolognaise or a dishy you've come 0:01:30.640 --> 0:01:33.119 up with that they cook regularly. That that's the that's 0:01:33.160 --> 0:01:35.000 the ultimate accload for a recipe writer, because that's what 0:01:35.040 --> 0:01:36.440 you want to try and do you want to you 0:01:36.480 --> 0:01:39.000 want to. The book has to be living, It has 0:01:39.000 --> 0:01:40.720 to get dirty, it has to live in the kitchen. 0:01:41.720 --> 0:01:43.640 But but there's also that point where you know, I 0:01:43.680 --> 0:01:46.080 did a I did a vegan and vegetarian book two 0:01:46.160 --> 0:01:47.640 years ago, to kind of history of food book the 0:01:47.680 --> 0:01:50.440 last last year. So now I'll take a take a 0:01:50.840 --> 0:01:52.840 I'll take a After that last time, I was like, 0:01:52.920 --> 0:01:54.960 I'm not going to do anymore. And then last night 0:01:55.000 --> 0:01:58.960 I woke up and I went, oh, that recipe, and 0:01:59.000 --> 0:02:00.680 there's it because I think, yeah, I think, I think 0:02:00.720 --> 0:02:02.560 you can. You can only do it when you've got 0:02:02.600 --> 0:02:05.560 stuff to say. Yeah, there's no point putting another homeless recipe. 0:02:05.600 --> 0:02:08.000 You know, if you're not teaching how to make their 0:02:08.000 --> 0:02:11.000 own tato tots, or or teaching people how to make 0:02:11.360 --> 0:02:14.880 a vegan mayonnaise using chickpea water, then you're not doing 0:02:14.880 --> 0:02:17.639 a job. Just hacking out the same beer can chicken 0:02:17.760 --> 0:02:19.840 or or the same recipes have been lots and lots 0:02:19.880 --> 0:02:21.919 of other cookbooks, and let's face it, there'll be seven 0:02:21.960 --> 0:02:24.839 or eighty cookooks released every year, and I reckon eighty 0:02:24.840 --> 0:02:27.440 percent of the recipes will be sorry no, well no, 0:02:27.480 --> 0:02:29.200 they won't be garbage, but they'll be they'll be the same. 0:02:29.240 --> 0:02:32.240 You know, do you need another Do you need another? 0:02:32.919 --> 0:02:34.919 You need another recipe for meat life? 0:02:35.040 --> 0:02:35.239 Yeah? 0:02:35.800 --> 0:02:38.160 You know, we need the best recipe for meat life. 0:02:38.400 --> 0:02:39.200 If you find. 0:02:39.000 --> 0:02:42.200 Book, well, no, give them. Let his book a shout 0:02:42.200 --> 0:02:42.560 out here. 0:02:44.280 --> 0:02:45.680 So I know what the last tie was? Was that 0:02:45.760 --> 0:02:47.360 kind of and think lots of people did it. That 0:02:47.480 --> 0:02:50.400 was the lockdown labor of love and not was a 0:02:50.440 --> 0:02:53.079 quite quick to write. But this World of Flavor took 0:02:53.160 --> 0:02:55.520 me nine ten months because I went and tried to 0:02:55.520 --> 0:02:58.640 find out the true history of the one hundred best 0:02:58.680 --> 0:03:01.160 dishes in the world out there, and I looked for 0:03:01.639 --> 0:03:03.880 what really was the truth behind the Pavlova. Was it 0:03:03.919 --> 0:03:09.960 really originally Australian, was it New Zealand or was there 0:03:09.960 --> 0:03:11.959 someone else there? And the answer is the answer is 0:03:12.040 --> 0:03:15.040 is very clearly, it's very clearly Australia's claim is is 0:03:15.280 --> 0:03:18.000 far far better than New Zealand's. There. You know that 0:03:18.080 --> 0:03:19.720 the recipe every one sites in New Zealand as being 0:03:19.760 --> 0:03:23.120 the original Pavloa recipe actually was written by an Australian 0:03:23.160 --> 0:03:25.520 who'd also put it has also put that recipe in 0:03:25.639 --> 0:03:29.720 her own Australian cookbook two years earlier. So but then 0:03:29.760 --> 0:03:32.640 the weird one, that one with Pavlova, which I mentioned, 0:03:33.000 --> 0:03:34.519 is that the there's a there's a thing called the 0:03:34.520 --> 0:03:37.880 shram talk which comes out of Prussia, Germany and the earlier. 0:03:37.920 --> 0:03:41.040 And so I'm looking at chasing those recipes down. And 0:03:41.120 --> 0:03:43.480 the earlier for respee I could find for shram talk 0:03:43.760 --> 0:03:47.080 came out of a German language newspaper in Texas. For US, 0:03:47.200 --> 0:03:49.240 so so, and I think they also also find it 0:03:49.240 --> 0:03:52.400 in Wisconsin as well. So it's a weird idea that actually, 0:03:52.600 --> 0:03:55.200 if Australians are going to argue about who's has the 0:03:55.320 --> 0:03:59.800 rights to Pavlova, it's probably it's probably it's probably German 0:04:00.760 --> 0:04:05.360 heritage settlers in the US versus Australians, and New Zealand 0:04:05.400 --> 0:04:07.040 is not going to look in so so stuff like 0:04:07.040 --> 0:04:08.080 that's great fun. 0:04:07.920 --> 0:04:11.120 To do since maybe one of three different areas it's 0:04:11.120 --> 0:04:13.480 a little bit of a mix of everything somebody. 0:04:13.120 --> 0:04:14.760 But I think so that's the thing you always you know, 0:04:14.920 --> 0:04:16.640 what tends to happen now with the Internet is that 0:04:17.000 --> 0:04:19.160 one someone makes a claim and it gets repeated and 0:04:19.200 --> 0:04:21.200 repeated it but it comes true. And it's actually nice 0:04:21.240 --> 0:04:22.840 to kind of myth bust time of that and pick 0:04:22.880 --> 0:04:25.800 some of that. So I did that, but it's incredibly 0:04:25.880 --> 0:04:30.200 labor intensive. You end up you end up reading reading 0:04:30.440 --> 0:04:33.640 documents in Korean or trying to translate stuff from High 0:04:33.720 --> 0:04:38.400 German using your minimal high German skills. But it was 0:04:38.400 --> 0:04:40.240 that was really satisfying in terms of finding things like 0:04:40.480 --> 0:04:43.840 the first the first spaetty bolon As recipe that I 0:04:43.880 --> 0:04:46.000 could find anywhere in the world, everyone thinks it's an 0:04:46.000 --> 0:04:48.599 English rescpee is actually four years earlier in Adelaide. So 0:04:48.839 --> 0:04:51.840 stuff like that's kind of surprising and good. And then 0:04:52.000 --> 0:04:53.800 the other thing about doing that kind of research is 0:04:54.040 --> 0:04:56.159 finding out that the you know, Massimine curry, that great 0:04:56.200 --> 0:04:58.839 Tai curry which has a has kind of Arabic or 0:04:58.839 --> 0:05:02.159 Indian anti students because it was originally made by by 0:05:02.960 --> 0:05:06.880 Iranian traders, by rich Ranian traders in the old Thai capital. 0:05:07.200 --> 0:05:09.600 But when you look at the old recipes, from the 0:05:09.680 --> 0:05:12.920 earliest recipes written recipes are probably the eighteen hundreds. They 0:05:12.960 --> 0:05:15.400 all use. They all use a bit of squeeze of 0:05:15.440 --> 0:05:18.360 bitter orange juice in there to brighten up the richness 0:05:18.400 --> 0:05:20.360 of the coconuta curry. And so when you do that 0:05:20.440 --> 0:05:22.480 and that so that that gives you a new take 0:05:22.480 --> 0:05:24.880 on the recipe. So sometimes a new take comes from 0:05:24.960 --> 0:05:27.039 up here, and sometimes it comes from re searching and 0:05:27.120 --> 0:05:29.599 finding and finding a great idea that they used to 0:05:29.600 --> 0:05:31.400 do two hundred years ago that we don't do anymore. 0:05:31.440 --> 0:05:33.039 And you when you do it, you go, oh, that 0:05:33.240 --> 0:05:36.280 totally changes this ditch, brightens it up. It's fantastic. 0:05:36.720 --> 0:05:38.640 Just in those three minutes, I can tell already how 0:05:38.720 --> 0:05:42.560 much you actually love food. Man, Like some people, you know, 0:05:42.640 --> 0:05:43.960 they do the job and it's their job. And there's 0:05:43.960 --> 0:05:45.880 some people that do the job and is their passion 0:05:46.320 --> 0:05:47.800 and that is you want to want to find out. 0:05:47.839 --> 0:05:49.480 But I think that's I think that that's that it's 0:05:49.520 --> 0:05:51.360 the old cliche about never working day in your life. 0:05:51.560 --> 0:05:54.279 My old man was a naval journalist. It was his hobby, 0:05:54.320 --> 0:05:58.919 his obsession. My my sister was a tennis journalist. Now 0:05:58.960 --> 0:06:02.479 where's in tennis? That's obsession. If you can find a 0:06:02.520 --> 0:06:06.159 way of making of making your job the job you love, 0:06:06.279 --> 0:06:08.159 it's fantastic. It's one of the things, right, I get 0:06:08.200 --> 0:06:10.640 quite upset when I've met a few over the journey, 0:06:10.720 --> 0:06:13.200 But when you meet footballers who hate playing the game 0:06:13.640 --> 0:06:16.960 and you've got they've they've achieved what when they were 0:06:17.000 --> 0:06:20.160 probably eight or nine was the dream, and then they 0:06:20.160 --> 0:06:21.920 get there and they don't like it and they don't 0:06:21.920 --> 0:06:24.919 love it, and it's like, that's so hard. That's so 0:06:25.000 --> 0:06:26.640 hard to do something you thought you'd love and then 0:06:26.680 --> 0:06:29.520 discover that that that you actually you're not you're not 0:06:29.560 --> 0:06:32.080 getting off on it. So I think if you can 0:06:32.080 --> 0:06:34.799 find those things and I'm very lucky. I'm very lucky 0:06:34.800 --> 0:06:37.039 to have I have. For my thirty or so years 0:06:37.040 --> 0:06:40.640 in Australia, I've never done a job that I didn't 0:06:41.000 --> 0:06:42.960 wake over the morning and go get excited about going 0:06:42.960 --> 0:06:45.000 to well. I mean, I think I've had one morning 0:06:45.040 --> 0:06:47.480 when I didn't want to go into work. That's that's insane, 0:06:47.520 --> 0:06:50.760 and that's something I'm incredibly thankful for. I've been very 0:06:50.800 --> 0:06:51.320 lucky for. 0:06:51.720 --> 0:06:53.760 That is amazing. Man. Well, I'm going to start this off. 0:06:53.800 --> 0:06:55.400 I want to ask you two questions now. These two 0:06:55.480 --> 0:06:57.080 questions I'm gonna ask you now, but you're gonna answer 0:06:57.080 --> 0:06:58.520 them at the very end, so a little bit of 0:06:58.520 --> 0:07:00.839 time to think about them. Two questions. First one, what's 0:07:00.880 --> 0:07:03.200 your easy go to dish to? Yes that anyone can do? 0:07:03.360 --> 0:07:03.880 Yeah? Sure. 0:07:04.120 --> 0:07:06.400 Second one, what is your weirdest thing you have in 0:07:06.440 --> 0:07:13.000 your kitchen at the moment? Oh yeah, okay, we'll have 0:07:13.040 --> 0:07:16.080 those a little bit about that, but we'll start back originally, 0:07:16.680 --> 0:07:18.520 I've got a really kind of weird crazy So this 0:07:18.560 --> 0:07:22.080 is the beginning. You're a punk rock musician at one 0:07:22.080 --> 0:07:22.720 point in your life. 0:07:22.920 --> 0:07:25.640 Yeah, you know when I when when I started out, 0:07:25.720 --> 0:07:27.480 music was the thing I love the most and it 0:07:27.560 --> 0:07:32.080 still is. I mean I am obsessed with music. We 0:07:32.240 --> 0:07:34.680 go and see bands the whole time. You know, back 0:07:34.680 --> 0:07:36.880 in the back in the day, the podcast was a fanzine. 0:07:37.120 --> 0:07:39.720 We me and my best mate Jeremy used to do 0:07:39.760 --> 0:07:43.840 fanzines together, design and write them, go to gigs, sell them. 0:07:44.000 --> 0:07:46.040 I then I end up working in a then we 0:07:46.120 --> 0:07:49.920 ended up working for a Watson magazine in London called 0:07:49.920 --> 0:07:52.920 City Limits, and and getting to put on shows and 0:07:53.000 --> 0:07:55.000 getting to put on bands, which is fantastic. So we 0:07:55.040 --> 0:07:57.800 did things like you know, the first time the Vanna came, 0:07:57.840 --> 0:08:00.640 they came with Tad and mud Honey. We were and 0:08:00.640 --> 0:08:03.200 we were involved in putting that on. So I love 0:08:03.240 --> 0:08:06.800 that stuff. I still play guitar. I'm terrible at it, really, 0:08:07.320 --> 0:08:09.000 I've got I got the front the front room. My 0:08:09.040 --> 0:08:14.440 house is set up with guitars three three, So that's okay, 0:08:14.480 --> 0:08:15.280 that's that's not true. 0:08:15.280 --> 0:08:17.160 Good, you know for you guys. A food critic. 0:08:19.240 --> 0:08:23.040 I remember I remember to Kirk Pandelli who obviously played 0:08:23.040 --> 0:08:25.400 in Next Lesson, and he has he has he has 0:08:25.440 --> 0:08:27.440 a little flat I think in Pott's Point where he 0:08:27.480 --> 0:08:32.960 keeps his fifty eight garuse a little little like sad 0:08:33.040 --> 0:08:34.880 Proof that we can go over there. Everyone's seen it 0:08:35.200 --> 0:08:37.599 that they're they're living on their und so yeah, so 0:08:37.600 --> 0:08:42.480 so I really enjoyed that. I played through university in bands. 0:08:42.480 --> 0:08:45.760 We were always we were always terrible. We had no 0:08:45.840 --> 0:08:46.840 chance of getting a deal. 0:08:47.080 --> 0:08:48.280 But reunions. 0:08:49.400 --> 0:08:52.920 When he's right now, no unions coming. But but I 0:08:53.440 --> 0:08:55.880 loved it. I think there's there's some What it is 0:08:56.240 --> 0:08:58.800 food is a very individual experience, Like maybe you can 0:08:58.840 --> 0:09:00.440 go with a group of people and I've done it. 0:09:00.480 --> 0:09:02.200 You go when you have something that you all have 0:09:02.240 --> 0:09:04.760 a devastation, all have one dish and it's so beautiful. 0:09:04.800 --> 0:09:06.520 You look around and people are in tears, and that's 0:09:06.840 --> 0:09:10.760 that's the ultimate moment in dialing out. But it's so rare, 0:09:10.960 --> 0:09:13.280 whereasf you go to something like Glastrombury and you stand 0:09:13.280 --> 0:09:18.200 there with seventy thousand people singing along to Paul McCartney 0:09:18.440 --> 0:09:21.520 or seeing you along to Radiohead or seeing you along 0:09:21.600 --> 0:09:25.760 to Oasis, that that's some magnificent experience with you know, 0:09:25.960 --> 0:09:29.000 so many more people. There's true shared experience. The hidenes it. 0:09:29.040 --> 0:09:30.160 Football's a the same you know. 0:09:30.640 --> 0:09:32.360 You about the crowd. It is totally different. 0:09:32.360 --> 0:09:35.120 We saw that, we saw that during during lockdown without 0:09:35.160 --> 0:09:37.800 the crowd and playing, but just going to see it. 0:09:37.880 --> 0:09:40.400 You know, you want, you want the roar of the crowd, 0:09:40.520 --> 0:09:43.240 you want, you want the singing. And obviously growing up 0:09:43.280 --> 0:09:46.040 in the UK and growing up you know five minutes 0:09:46.080 --> 0:09:48.600 walk from Stamford Bridge, one of the great football stadiums 0:09:48.600 --> 0:09:50.880 of the UK where Chelsea play, and having been going 0:09:50.880 --> 0:09:54.640 to that stadium since I was probably seven eight, you 0:09:54.679 --> 0:09:58.960 know that that communal singing, that that communal experience of 0:09:59.000 --> 0:10:01.640 communal pleasure. It's absolutely central to who I am. So 0:10:01.679 --> 0:10:04.839 food is a bit it's a bit rare like that 0:10:04.880 --> 0:10:07.160 because it's not really a commonal thing. Although we talk 0:10:07.240 --> 0:10:10.000 about going out in groups, it's a different sort of thing. 0:10:10.200 --> 0:10:12.000 It is something you talk about. Doing a bit of 0:10:12.000 --> 0:10:14.960 research on you. You talked about you going out and 0:10:14.960 --> 0:10:16.760 food is not the main thing. It's actually the people 0:10:16.840 --> 0:10:18.600 you're with. Yeah, of course, now I find that I 0:10:18.600 --> 0:10:20.360 find that awesome. As a food critic, you would think, oh, 0:10:20.360 --> 0:10:23.360 he's just about food, taste, flavor of palette, everything else, right, 0:10:23.600 --> 0:10:25.680 But yeah, I'll find it amazing that you take that 0:10:25.720 --> 0:10:27.600 and you go, no, that's just the conduit to the 0:10:27.640 --> 0:10:31.080 actual night of entertainment and that people are the most 0:10:31.080 --> 0:10:32.680 important thing that makes a meal. 0:10:33.559 --> 0:10:35.760 Absolutely and you know, I think, I think if you 0:10:35.880 --> 0:10:38.600 I always you know, that realization came from me asked 0:10:38.679 --> 0:10:41.160 right at lest of my favor favorite meals, my five 0:10:41.200 --> 0:10:43.600 favorite meals in a year, and they all started with, 0:10:44.040 --> 0:10:46.360 you know, with my England mates going to Copenhagen to 0:10:46.360 --> 0:10:48.200 eat it the name, but it was started with, you know, 0:10:48.280 --> 0:10:51.320 with my with my partner, with the woman I love 0:10:51.400 --> 0:10:53.560 with the It started with the person first and then 0:10:53.600 --> 0:10:55.920 the experience. And I think that's one of the things 0:10:55.920 --> 0:10:58.840 when you when you when you're looking at where to go, 0:10:59.040 --> 0:11:00.559 I mean, that's the thing, people, is where's the best 0:11:00.600 --> 0:11:02.200 restaurant you go? Who do you want to go with? 0:11:02.679 --> 0:11:04.040 You know, the place you're going to want to go 0:11:04.080 --> 0:11:07.760 with with with the woman you're romancing with, your best mates, 0:11:08.240 --> 0:11:12.280 with your girlfriends. They're all different. They're all different and 0:11:12.280 --> 0:11:16.319 and often the most important thing, the most important thing 0:11:16.440 --> 0:11:18.480 is that is to not this is my service is 0:11:18.480 --> 0:11:22.800 so important to not let negatives derail the night, like 0:11:22.920 --> 0:11:27.520 you know, amir with that's that's tasty and fine and 0:11:27.880 --> 0:11:31.640 services grows. Okay, is good. You're going to enjoy your friends. 0:11:31.440 --> 0:11:35.000 That's not going to derail it. So so to agree 0:11:35.080 --> 0:11:37.559 that's more important to have an absence of negatives rather 0:11:37.559 --> 0:11:41.920 than have amazing food terrible service, or terrible food amazing service. 0:11:41.960 --> 0:11:44.439 You know, a negative with with derail the night will 0:11:44.440 --> 0:11:46.920 stop you having having pleasure having said that, you know, 0:11:47.280 --> 0:11:49.439 a great night out. I went out the other night 0:11:49.480 --> 0:11:52.120 with four friends. We had we laughed pretty much for 0:11:52.120 --> 0:11:54.719 for three and a half hours, but there were some 0:11:54.800 --> 0:11:58.679 really good land ribs, you know, with really good like 0:11:58.800 --> 0:12:00.760 you know that when the fact it's all, oh, I've 0:12:00.760 --> 0:12:04.240 broken down, crispy, and and that that was the moment 0:12:04.240 --> 0:12:06.240 when everyone got you know, you're all laughing and talking 0:12:06.280 --> 0:12:08.400 then suddenly and this is a great moment when you're 0:12:08.440 --> 0:12:12.120 in out and the table that silent, Yes, I and 0:12:12.160 --> 0:12:16.400 you just get a little bit of the evoluti. 0:12:17.280 --> 0:12:18.360 Your senses for the moment. 0:12:19.120 --> 0:12:20.760 So I think, so, I think that's I think that's 0:12:20.920 --> 0:12:23.760 I think that's kind of a that's sort of the benchmark. 0:12:24.880 --> 0:12:27.040 But but again it's you know that, and that's the 0:12:27.040 --> 0:12:29.880 same when people come around your house, you know, always 0:12:30.080 --> 0:12:32.199 people are talking about cooking, dinner parties or and I 0:12:32.200 --> 0:12:34.679 think that's why dinner parties the concept is kind of 0:12:34.720 --> 0:12:36.960 something that sort of disappeared. We have people around. But 0:12:37.000 --> 0:12:40.280 the whole idea about about cooking for other people is 0:12:41.280 --> 0:12:43.640 it's an absolt negative. Just don't don't don't stress it, 0:12:43.679 --> 0:12:46.400 don't do three courses, don't do stuff that's going to 0:12:46.800 --> 0:12:50.440 stress you out. You know, put tasty on the table 0:12:50.600 --> 0:12:53.080 and everyone's happy. You don't need to do you don't 0:12:53.320 --> 0:12:55.800 need to do. You know, it's the old Italian idea 0:12:55.840 --> 0:12:59.839 that some beautiful you know, some beautiful fresh tomatoes, a 0:13:00.040 --> 0:13:03.640 little bit of mozzarellas and fresh herbs, bread, I mean. 0:13:04.400 --> 0:13:06.680 Simple things. 0:13:06.480 --> 0:13:09.760 It's it's so we're kind of we're kind of nailed. 0:13:10.120 --> 0:13:12.520 So I think sometimes we get we let the kind 0:13:12.520 --> 0:13:16.680 of the pomposity of and the showing off nature, because 0:13:16.679 --> 0:13:19.280 obviously there's a big element of eating out that's about 0:13:19.280 --> 0:13:22.480 showing off and about conspicuous consumption. But I think that's 0:13:22.480 --> 0:13:26.240 probably the least interesting or attractive part of eating out 0:13:26.640 --> 0:13:27.560 or having people around. 0:13:27.840 --> 0:13:30.600 Yeah, and it's it's a cliche of it is very 0:13:30.640 --> 0:13:32.079 much like someone I think of some of the most 0:13:32.120 --> 0:13:34.960 amazing meals I've had, it's with my friends or my family, 0:13:35.000 --> 0:13:37.440 And it's the situation of life, of where you're at, 0:13:37.480 --> 0:13:40.000 and maybe a conversation you have that's life changing, that 0:13:40.040 --> 0:13:41.800 goes to pitch on a totally different directive. 0:13:41.960 --> 0:13:43.760 And I think that, Look, I think that in terms 0:13:43.800 --> 0:13:46.320 of those key moments stuff, there can be a pizza 0:13:46.360 --> 0:13:48.840 on the table. You know, it's probably more like to 0:13:48.840 --> 0:13:50.640 be a pizza on the table than a than a 0:13:50.720 --> 0:13:54.320 nine course degastation. Bizarrely, because you know, the moment you 0:13:54.360 --> 0:13:57.000 go into a gastro temple, it's all quiet and it's 0:13:57.000 --> 0:13:59.320 all about the food. You you know, I'm not knowing 0:13:59.360 --> 0:14:01.040 that that's a bad experience. It's a bit like going 0:14:01.120 --> 0:14:04.319 to church, and I don't think that's necessarily not necessarily fun. 0:14:04.840 --> 0:14:06.360 I've got a lot of fan questions at the end. 0:14:06.440 --> 0:14:08.280 But you did mention pizza. Someone asked one of these 0:14:08.320 --> 0:14:12.600 fan questions earlier. Pineapple on pizza, Yes or no? Absolutely, 0:14:13.160 --> 0:14:14.000 you've heard it here first. 0:14:14.080 --> 0:14:16.240 No, No, I tell you why. I tell you why 0:14:16.280 --> 0:14:19.640 Pineapple and pizza. Pineapple pizza because when you because when 0:14:19.680 --> 0:14:22.160 you when you're out at a really bad pizza joint, 0:14:22.520 --> 0:14:26.280 the Pineapples is a reliable ed, you know what I mean. Yeah, 0:14:26.280 --> 0:14:28.920 that's why it's like ketschup but very similar. That's a 0:14:29.000 --> 0:14:31.800 very smart thing to say. Rayson. It is like ketchup 0:14:32.120 --> 0:14:34.400 Hamm and Pineapple. The hammer Pinapple is always the one. 0:14:34.480 --> 0:14:36.000 If you go to a bad pizza, like a really 0:14:36.040 --> 0:14:38.640 bad pizza restaurant, the ham and Pinea will will hide 0:14:38.640 --> 0:14:40.800 all the sins of all the time, so that that 0:14:40.840 --> 0:14:42.600 pamma pine of we might go to in a bad 0:14:42.600 --> 0:14:45.320 pizza restaurant. If I'm in a great pizza place, it 0:14:45.400 --> 0:14:48.920 probably went Pineapple won't be number one. And if I 0:14:48.920 --> 0:14:51.800 make pizza myself, pineapple doesn't doesn't figure. But I think 0:14:51.840 --> 0:14:53.880 it has its role and I like the idea, so 0:14:53.920 --> 0:14:55.800 you know, I like again that's another one of you know, 0:14:56.000 --> 0:15:00.680 everyone Hawaiian. The Hawaiian pizza didn't start Hawaii. He supposed 0:15:00.680 --> 0:15:04.200 to started by made first by Greek guy in in Canada. 0:15:04.400 --> 0:15:08.560 Actually Portland, Oregon. Someone someone dug up a menu from Portland, 0:15:08.560 --> 0:15:11.040 Oregon in the late fifties and there was a Hawaiian 0:15:11.040 --> 0:15:14.200 pizza from there. From so Portland, Oregon. Inventors of the 0:15:14.200 --> 0:15:15.119 Hawaiian pizza. 0:15:14.840 --> 0:15:16.280 Wo Wlody thought he was absolutely crazy. 0:15:16.320 --> 0:15:18.560 I'm sure, yeah, yeah, I mean, I mean he had 0:15:18.560 --> 0:15:20.840 capskum as well, which I think, well, you know caps 0:15:20.840 --> 0:15:24.400 ca THAT'SDD like like ham and pineapple I get because 0:15:24.400 --> 0:15:27.000 you know that's gammon stakes in England. But the moment 0:15:27.040 --> 0:15:29.680 the captain gets in there question somewhere, it's like it's 0:15:29.680 --> 0:15:31.360 like the moment you put you put you put an 0:15:31.400 --> 0:15:32.920 egg on your game and the state with your pineapple 0:15:33.040 --> 0:15:37.280 egg and pineapple really really just thought about a bad idea. 0:15:37.440 --> 0:15:39.280 Well, we'll go back to I guess what brought you 0:15:39.320 --> 0:15:43.480 to Australia. Now obviously from England and you actually came 0:15:43.520 --> 0:15:48.400 over here for something and that's actually just wrapped up sad. Now, 0:15:48.760 --> 0:15:50.000 how do you feel about the whole thing? I mean, 0:15:50.040 --> 0:15:52.880 it's been a long running TV show for for ages, 0:15:52.920 --> 0:15:55.000 I feel like in Australia and something's very iconic to 0:15:55.600 --> 0:16:00.320 this town of Melbourne and of Australia in general. What's 0:16:00.320 --> 0:16:02.040 your thoughts on everything? Kind of finishing up? This is 0:16:02.040 --> 0:16:03.160 one of the things that kind of got you to 0:16:03.160 --> 0:16:03.640 this country. 0:16:03.640 --> 0:16:05.440 You know, it was I came here to write about 0:16:05.480 --> 0:16:07.160 names and home and away. But that was my that 0:16:07.240 --> 0:16:09.280 was my job when I when I arrived here, and 0:16:09.320 --> 0:16:11.160 I did it for for five years, and I watched 0:16:11.200 --> 0:16:15.080 every single episode for five years. Look, I think in terms, 0:16:15.160 --> 0:16:17.600 I think in terms, there's a whole lot of things 0:16:17.600 --> 0:16:20.400 we're gonna we're going to lose. We're going to lose 0:16:20.560 --> 0:16:23.880 an amazing training ground for Australian actorsure and certainly when 0:16:23.960 --> 0:16:25.440 when you go to Los Angeles and you talk to 0:16:25.480 --> 0:16:28.600 people there in casting about why they love Australian actors 0:16:28.640 --> 0:16:31.240 because they've they've done an episode a day, like they 0:16:31.440 --> 0:16:34.600 they they they have learned on the job. They're quick, 0:16:34.640 --> 0:16:37.800 they're efficient, they're they're they're loved in they hollowod casting 0:16:37.840 --> 0:16:40.440 directors purely for that reason. We're going to lose that. 0:16:40.560 --> 0:16:43.360 We're going to lose that expression of Australia that that 0:16:43.440 --> 0:16:45.760 we put out, that we put out through the world, 0:16:45.800 --> 0:16:48.360 through all those different places that that had that had 0:16:48.360 --> 0:16:50.800 the show. You know that there's that lovely idea that 0:16:50.920 --> 0:16:53.640 in in Milton Keynes, which was a new town in England, 0:16:53.840 --> 0:16:55.880 they spoke in the Australian accent because the only really 0:16:56.000 --> 0:16:59.560 the only unifying infants they had on accent was Australian soaps. 0:16:59.760 --> 0:17:02.160 All kids watched Australian Sight, so they started to speak 0:17:02.200 --> 0:17:05.720 with the Australian twang. So so that that that's kind 0:17:05.720 --> 0:17:06.919 of good and I think it's a great way of 0:17:07.000 --> 0:17:09.199 us selling that, you know, and selling this image of 0:17:09.240 --> 0:17:13.159 a of an of an inclusive, of an inclusive Australia. 0:17:13.280 --> 0:17:18.520 It's not you know, other reasons to to to to 0:17:18.600 --> 0:17:21.160 be sad about it. I think it's a very much 0:17:21.160 --> 0:17:24.880 an expression of Melbourne. I love that idea that people 0:17:24.880 --> 0:17:26.520 would come and want to go to Pincoot Court to 0:17:26.560 --> 0:17:30.520 see it. I was lucky enough to get invited to 0:17:30.520 --> 0:17:33.480 do an episode and the thirtieth anniversary and get to 0:17:33.480 --> 0:17:36.000 spend screen time with the great, the great doctor Carl 0:17:36.080 --> 0:17:40.119 Kennedy and Alan Fletcher, which was fantastic that they were. 0:17:40.160 --> 0:17:42.119 They were masters of what they do, so it was 0:17:42.560 --> 0:17:44.880 But I mean, like like all these things, we all 0:17:44.920 --> 0:17:47.760 have our we all have our use by dates or 0:17:47.760 --> 0:17:50.080 whether you're talent on the show or whether you're as 0:17:50.080 --> 0:17:53.000 a show. But I think it's just a you know, 0:17:53.080 --> 0:17:55.440 it's a it's a pinion that nothing's replaced it. I 0:17:55.480 --> 0:17:57.520 think that's I think it'd be fine if there was 0:17:57.560 --> 0:18:01.640 another show that was coming up where yeah or yeah 0:18:02.040 --> 0:18:04.719 or just someone where where you know, there aren't many 0:18:05.040 --> 0:18:08.720 there aren't many great outlets for young Australian actors to 0:18:08.760 --> 0:18:10.800 go and work on. You think of the amount of 0:18:10.880 --> 0:18:13.480