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Speaker 1: MKR continues tonight at seven thirty on Channel seven. Last

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Speaker 1: night we saw Manu and Nigella head to Margaret River. Tonight,

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Speaker 1: Matt Preston is off to Albany to have dinner with

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Speaker 1: Shane David. Hello, Matt, how are you?

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Speaker 2: Yes? Albany? What a lovely place to go? Isn't a

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Speaker 2: beautiful a decade or so? Yeah, it was done, and

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Speaker 2: it was and the weather, the weather was beautiful. And

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Speaker 2: first instant restaurant, which is a whole new first to

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Speaker 2: me with Shane Dave and interesting, interesting character, you know,

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Speaker 2: Dave being a professional Chile eater and Shaye being a

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Speaker 2: pretty skillful cook. It was. It was a great way

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Speaker 2: to say because obviously you understand there is a lot

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Speaker 2: of competition between me and Nigella, but who gets the

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Speaker 2: best cooks? So I've done first round of instant restaurants

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Speaker 2: last couple of weeks. Yes, I'm now here with my

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Speaker 2: sixteens and I am desperate for them to be better. Put.

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Speaker 2: Oh didn't you have some Oh really? Oh that's Nigella.

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Speaker 2: Surely here we had and then you know, unleash some

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Speaker 2: deliciousness that has a game. Oh you know that that

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Speaker 2: it's like a giant game of dish envy. You know,

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Speaker 2: when you're playing, you go to a restaurant with friends, there's

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Speaker 2: always one friend who would have something really good they had.

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Speaker 2: Why didn't I have the muscles? Why why didn't I

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Speaker 2: have the prawns? Really good? Ye to stare at the.

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Speaker 1: Meeting it, I'm assuming that they released a bit of chili.

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Speaker 1: These two they did.

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Speaker 2: Release you know, you know what, they did release a

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Speaker 2: bit of chili, And there was a lot of chili

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Speaker 2: in their instant restaurant, as there was chili everywhere that

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Speaker 2: I think the interesting thing is having a professional chili

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Speaker 2: eater in your team. There's a lot more respect for

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Speaker 2: chili than some you know, less chili central centric people have,

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Speaker 2: you know, the sort of level levels of chili that

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Speaker 2: they eats. There are sort of chilis you have to

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Speaker 2: handle with with gloves, literally handled with clubs. So in

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Speaker 2: terms of food, I think we were all terrified it

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Speaker 2: was going to be kind of Gale four nine chili

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Speaker 2: bluffs for all of us, and we've kind of we

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Speaker 2: went end up with runny noses and hit the chili hiccups.

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Speaker 2: But they know, these guys know what they're doing. It's

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Speaker 2: a very artful use of the chili, not just its heat,

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Speaker 2: also its flavor as well.

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Speaker 1: That's been interesting when he goes through customs and on

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Speaker 1: his immigration card that says chili eater.

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Speaker 2: That's one of the things about the great thing about

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Speaker 2: sitting around the table with people you know in these

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Speaker 2: instant restaurants, so you really get to know them well

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Speaker 2: and you get to know kind of And I think

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Speaker 2: also but the chain David, the first the first two up,

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Speaker 2: they've kind of done there. They're cooking the pressures off them,

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Speaker 2: so they're very relaxed and they and they really do.

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Speaker 2: I Reckon Chan comes up with the catphrase of the

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Speaker 2: season about three cooks in he is very very dry.

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Speaker 2: That's right, you know, and I think that that's that's good.

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Speaker 2: The whole thing is that, you know, these shows always

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Speaker 2: the stand all fall on quality of the contestant. If

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Speaker 2: you're not interested in watching, you're not watching internet watching

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Speaker 2: their adventure that then then you're not watching, you know,

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Speaker 2: no matter what what the nigelas is a match, do

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Speaker 2: you know, it's about how Shan Dave go. And then also, however,

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Speaker 2: and I think the enjoyment of the table's been one

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Speaker 2: of the great things. That return of MKR is that

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Speaker 2: people have been enjoying the fact that it's you know,

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Speaker 2: it's back to being all about the food, which is what.

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Speaker 3: It should be, better than what you're talking about relationships

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Speaker 3: and bonding over food.

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Speaker 2: I have a good food. That's if you're going to argue,

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Speaker 2: I argue over whether they be pineapple on pizza.

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Speaker 1: A yes, by the way, yes, yeah, me too. I'm

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Speaker 1: glad to hear so that. Let me ask you this,

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Speaker 1: in your opinion, which cuisine do you think does spicy

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Speaker 1: food the best?

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Speaker 2: Wow, I'm okay. I would say it's one of two.

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Speaker 2: And if you think I think I'm thinking spice, you're

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Speaker 2: going to think in chimmy food because obviously there's black

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Speaker 2: pepper heat and there's all these other ways of getting heat.

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Speaker 2: I think the two cuisines you'd probably put your hat on.

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Speaker 2: Number one would be Mexican just because the range of

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Speaker 2: pillies they've got and then they used too chilly and

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Speaker 2: dried chili, and the obviously you know one of the

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Speaker 2: places that the chili is from, so so Mexican does

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Speaker 2: it well. So you can have chili that chape tape

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Speaker 2: makes things taste of it chocolate or things that make

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Speaker 2: things taste fruity. I think then the other one is

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Speaker 2: probably Tie, but specifically for one thing that Ties do.

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Speaker 2: I mean, there are lots of great chili cuisines and

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Speaker 2: a long sea. If you go down to Peru, you

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Speaker 2: know that they're from Atha ketch. It is a yellow

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Speaker 2: chili sauce and a red red chili sauce on one's

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Speaker 2: kind of sweet, one's one spicy. So there are lots

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Speaker 2: of India obviously amazing chili culture. But the one thing

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Speaker 2: that the Ties do that's really unique is this idea

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Speaker 2: that they create dishes that have what's called like a

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Speaker 2: timed release of flavor. You take them out, all that

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Speaker 2: tastes sweet. Oh, I won't take no other thought as well.

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Speaker 2: Then you count about fifteen. Suddenly, like dark clouds coming

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Speaker 2: out of the horizon's chili starts to build and it builds,

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Speaker 2: isn't it, And your head feel things about explode and

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Speaker 2: you're not. And then and then sudden it stops and

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Speaker 2: you're the doorphins of pumping around your system and you go,

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Speaker 2: oh my god, that that is amazing. David Thompson, who

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Speaker 2: has long chim that that this is his great skill

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Speaker 2: with this idea of releasing the heat like that, and

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Speaker 2: it's so hot and then you do a terrible thing.

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Speaker 2: You go, well, that was interesting. Let's again.

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Speaker 1: Exactly that's the greatest description. I'm going home for chili today.

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Speaker 1: If that, if if that doesn't want to make you

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Speaker 1: want to eat chili, I can't imagine what possibly would.

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Speaker 3: Yeah, that's a gym. Seeing the promo for this, and

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Speaker 3: obviously you've got Manu and I general on the show.

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Speaker 3: But then when I saw you and until Gary pop

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Speaker 3: up and Colin and Curtis, it's like a Marvel film. Mate,

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Speaker 3: It's like a bunch of superheroes walking on Avengers Went

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Speaker 3: seven s and everything.

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Speaker 2: Thank you very much indeed for saying I'm maybe rather

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Speaker 2: than the expendables. It was very impressive, very power.

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Speaker 1: It is pretty impressive.

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Speaker 2: Yeah, and look, I mean, I think the nice thing

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Speaker 2: about Ballots for all of us is that is that

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Speaker 2: we all get on really well. We've all known each

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Speaker 2: other for such a long time wait way back from

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Speaker 2: before the TV came into all of our lives, and

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Speaker 2: it's just lovely. I mean that. As I said, the

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Speaker 2: great joy about doing this isn't just going to people's

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Speaker 2: homes and having great home cooking. It's doing it with

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Speaker 2: with a guy who you know, who's a mate, who's

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Speaker 2: great company at the table. And for the you know,

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Speaker 2: we were in Albany. You know, man is going up

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Speaker 2: for that rest on the hills. You catch up with

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Speaker 2: down a gear down there, which is lovely. Yeah, you know,

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Speaker 2: we go out, we go out for dinner together, so

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Speaker 2: we're kind of it's that whole thing. And you know,

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Speaker 2: it isn't just the time you see us on Telly,

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Speaker 2: but you've got to enjoy the whole package of being

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Speaker 2: with someone that idea of you know, it being kind

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Speaker 2: of isolated and you travel around by yourself. You go

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Speaker 2: to your hotel and you have your pot noodle and

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Speaker 2: then you go to sleep and get up with the jobs.

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Speaker 1: And they called this a job.

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Speaker 2: That's right, and that's right, and they called this a job.

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Speaker 2: Man who's not dancing in a nightclub when he's there,

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Speaker 2: he's not really trying.

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Speaker 1: Yeah, all right, Matt Well mk I continues to night

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Speaker 1: at seven thirty on Channel seven. Lovely to have you

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Speaker 1: at the table and we look forward to seeing your

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Speaker 1: break bread with more people.

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Speaker 2: Fantastic, Thank you for actually lovely talking to you about.

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Speaker 2: Let's next time speaking

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Speaker 1: And out next time, Thanks Matt,