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Speaker 1: Jersey and Amanda gam Nations.

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Speaker 2: I had lunch with the living room guys yesterday.

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Speaker 1: The Fab four back together.

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Speaker 2: Is so great. We went to this restaurant. It was

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Speaker 2: quite extraordinary. It's in Paddington. It's called Saint Peter's and

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Speaker 2: Saint Peter was the patron saint of fish. But it's

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Speaker 2: it's own and it's the brain the brainchild of an

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Speaker 2: incredible chef called Josh Nyland, who is the fish guy.

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Speaker 2: And you know how it's in terms of sustainability and

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Speaker 2: in terms of waste. To eat a fish, you throw

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Speaker 2: away about a third of it. To get those perfect

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Speaker 2: filets you chop off, the head you chop off, they

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Speaker 2: have to lose so much of it, so it's so wasteful.

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Speaker 2: So what he does, in the same way that other

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Speaker 2: people do nose to tail, you know, using all parts

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Speaker 2: of the animal. He clarified that he does that with

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Speaker 2: fish and I said, it doesn't fish just go off

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Speaker 2: and he said, it only goes off if it's if

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Speaker 2: you wash it. So that what's that's what makes the

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Speaker 2: cells breakdown and become an you know, the ammonia that

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Speaker 2: fishy smell. So when his fish are caught, they are

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Speaker 2: prepared a certain way and stored a certain way that

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Speaker 2: they're not in water. And so he has fish that

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Speaker 2: is aged fish, age fish. Yeah, and he makes salamis

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Speaker 2: and mortardella that don't taste like fish. It's quite extraordinary.

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Speaker 2: He has cheriso made with all the leftover bits of

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Speaker 2: the fish, and it's delicious.

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Speaker 1: The Japanese eat those dried fish flakes which.

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Speaker 2: Smell oh yeah, well this isn't that. This was the

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Speaker 2: most delicious food I'd had. And there's lots of fresh

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Speaker 2: stuff too, and it's just beautiful. And he just prepares

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Speaker 2: it in such a different way and just makes you

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Speaker 2: look at the sustainability of fish differently and using all

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Speaker 2: parts of the fish. It was fantastic.

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Speaker 3: He doesn't grind them up and just make them into

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Speaker 3: fish fingers. No, he doesn't catch them and freeze them

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Speaker 3: as quick as can.

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Speaker 2: Be bird's eye fish fingers.

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Speaker 1: As the guy's going, they're great.

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Speaker 2: You sit along one long table, the Jesus table, So

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Speaker 2: it was a bit like the Last Supper, which was,

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Speaker 2: you know, we had fish, so it was quite symbolic.

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Speaker 1: Good who was Jesus?

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Speaker 2: You can imagine Miguel had to sit back and take

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Speaker 2: up all so when people were trying to walk behind

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Speaker 2: us to go to the loo or whatever, we took

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Speaker 2: up all the space. Well, when I walked in, he said,

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Speaker 2: Amanda Keller, everyone imagine how I felt.

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Speaker 1: And you thought, I haven't missed the awful good. I'm

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Speaker 1: glad to s it was really nice back together. People

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Speaker 1: would have been talking.

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Speaker 2: Luckily we could hear them because they're at the end

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Speaker 2: of the long table.

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Speaker 1: The Fab four are back together again.

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Speaker 2: I know, Bustard, But enough about Jones.

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Speaker 1: And that was before I arrived being attacked by Did

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Speaker 1: you talk about me in front of the chaps?

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Speaker 2: Of course I did. They asked how you're going good?

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Speaker 2: I said, he's great, Jonesy. Now it was no, of course,

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Speaker 2: they always send their love to you.

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Speaker 1: Of course, well good, I'm glad. Is there anything in

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Speaker 1: the pipeline and the irons in the fire.

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Speaker 2: We didn't discussion if that.

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Speaker 1: No business was talking.

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Speaker 2: Wine was consumed good, and then I had some more wine,

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Speaker 2: and then I thought, why don't I have some wine?

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Speaker 2: And when I went home and ate half a bag

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Speaker 2: of pistachios and half a block of dark chocolate for

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Speaker 2: my dinner. It is how beautiful I feel today.

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Speaker 1: It was Friday Junior, I feel so beautiful. Well, you

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Speaker 1: look great.

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Speaker 2: Thank you, Brendan.

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Speaker 1: I'm happy to cover for you.

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Speaker 2: Can I go home now?

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Speaker 3: All the stuff, the fruits of the pie is back.

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Speaker 3: The giant fish that is this show, we're using it,

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Speaker 3: nose to tail.

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Speaker 1: We are