WEBVTT - Grace & Phil - MASTERCHEF AUSTRALIA - Reality TV Contestants 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.840 --> 0:00:04.960 TV Reload the podcast past weep their line Welcome back 0:00:05.000 --> 0:00:07.320 guys to TV Reload. As you may know, my name 0:00:07.400 --> 0:00:10.000 is Benjamin Norris and this is your podcast to get 0:00:10.000 --> 0:00:12.640 all the insight goss on the popular TV shows you 0:00:12.720 --> 0:00:16.280 may be watching from around the world. Undeniably, our TV 0:00:16.360 --> 0:00:19.000 sets are a major part of our home entertainment, and 0:00:19.079 --> 0:00:21.640 yet very little is known about how our favorite shows 0:00:21.680 --> 0:00:24.479 get made. So each episode, I've been finding guests that 0:00:24.520 --> 0:00:26.479 want to dive just that little bit deeper into the 0:00:26.520 --> 0:00:28.960 shows they're currently making, so that you can hear all 0:00:28.960 --> 0:00:31.680 their exclusive stories and gain access to some of the 0:00:31.720 --> 0:00:34.400 biggest names in Australian television. I want to thank you 0:00:34.440 --> 0:00:37.960 for downloading or subscribing to this podcast TV Reload, however 0:00:38.000 --> 0:00:40.720 you found it. I love hearing your feedback, so make 0:00:40.720 --> 0:00:42.640 sure you leave a review or a comment on your 0:00:42.720 --> 0:00:46.200 chosen podcast platform. This episode of the podcast, I'm joined 0:00:46.240 --> 0:00:49.560 by Phil and Grace, both eliminated from Master Chef Australia 0:00:49.600 --> 0:00:51.800 this week, and I've got to say, how could you 0:00:51.840 --> 0:00:55.840 not love them both. Phil's passionate about food, fitness and wine. 0:00:55.920 --> 0:00:58.400 Although he's born in Ireland, he did move to Melbourne 0:00:58.400 --> 0:01:01.120 twelve years ago, which is where he first sparked his 0:01:01.200 --> 0:01:03.880 love of food. If you love him as much as 0:01:03.920 --> 0:01:06.040 I do and you're not ready to say goodbye, you 0:01:06.080 --> 0:01:11.000 can follow him on his Instagram which is Phil Conaway Underscore. Graceie, however, 0:01:11.120 --> 0:01:13.560 has a passion for food that was ignited by her 0:01:13.600 --> 0:01:18.160 family's rich Croatian heritage. Grace showcased more than her Croatian 0:01:18.200 --> 0:01:21.520 flavors with a modern spin on traditional dishes. And if 0:01:21.560 --> 0:01:23.680 you also are not ready to say goodbye to Grace 0:01:23.720 --> 0:01:26.000 and you want to continue following her story, you can 0:01:26.080 --> 0:01:28.320 hit her up on Instagram which is Grace Jump, which 0:01:28.360 --> 0:01:31.360 is JU double P. You will hear about how Phil 0:01:31.360 --> 0:01:33.600 applied twice to get on the show and never gave 0:01:33.720 --> 0:01:36.280 up his Master Chef journey, and I hope you stick 0:01:36.319 --> 0:01:39.280 around for Grace, who also has some amazing things to say. 0:01:39.600 --> 0:01:41.759 I will ask about their highs and lows and how 0:01:41.800 --> 0:01:44.959 they ended up on Master Chef Australia. Grace's chance meeting 0:01:45.040 --> 0:01:47.880 is actually a really fun story. Grace will talk about 0:01:47.880 --> 0:01:51.040 that foe or I probably should say fur and what 0:01:51.240 --> 0:01:54.360 she thinks could have saved that dish. Phil will talk 0:01:54.400 --> 0:01:57.279 about where he wants to take his story with food next, 0:01:57.520 --> 0:02:01.240 and which format Master Chef Australian can testants he would 0:02:01.280 --> 0:02:03.920 like to follow in the footsteps of Plus. We will 0:02:03.960 --> 0:02:06.680 get plenty of exclusives from behind the scenes of Master 0:02:06.800 --> 0:02:09.560 Chef Australia, which is currently on Network ten and if 0:02:09.560 --> 0:02:11.400 you've fallen a little bit behind, you can catch up 0:02:11.400 --> 0:02:15.000 on ten Playing. Anyway, let's bring Phil into the podcast 0:02:15.120 --> 0:02:17.799 first and stick around for Grace, who will be popping 0:02:17.800 --> 0:02:20.600 in straight after. How are you Maine? Are you will? 0:02:20.919 --> 0:02:22.240 I'm very very well in you. 0:02:22.560 --> 0:02:24.680 Well. I'm excited because you know what, I am a 0:02:24.720 --> 0:02:27.399 big Master Chef fan, so I get very excited when 0:02:27.400 --> 0:02:29.640 I get to talk to everyone I relate. 0:02:29.760 --> 0:02:31.720 I'm an absolute master Chef Now for you, if I 0:02:31.720 --> 0:02:33.440 favor seeing them out in public, I'm like, oh, there's 0:02:33.440 --> 0:02:35.600 so and so from Master Chef. Now I get to 0:02:35.600 --> 0:02:36.760 be one of them. It's just cool. 0:02:36.800 --> 0:02:39.120 Who's your favorite? I should this is not even a question, 0:02:39.200 --> 0:02:42.120 but who was your favorite Master Chef contestant overall time? 0:02:42.280 --> 0:02:44.280 I'm a big fan of can I love can Ang. 0:02:44.400 --> 0:02:46.760 It's just love his style, everything he does on the show. 0:02:46.880 --> 0:02:48.679 And Pete, who was on a couple of years ago 0:02:48.760 --> 0:02:50.560 really inspired me to follow the path. I kind of 0:02:50.600 --> 0:02:52.960 love that, like fancy food side of things, so he 0:02:53.040 --> 0:02:55.880 was definitely one that I followed. But yeah, anyone MasterChef 0:02:55.919 --> 0:02:57.000 re Lates, I just love it. 0:02:57.080 --> 0:02:59.919 Well. You know, Kahn went on to do Australian Survivor, 0:03:00.120 --> 0:03:02.640 So would you be interested in going on Australia and 0:03:02.639 --> 0:03:04.519 Survivor following his trajectory. 0:03:04.720 --> 0:03:06.560 I would love to follow a Khan's path. I don't 0:03:06.560 --> 0:03:09.840 know my bills for the Survivor Island if I could 0:03:10.160 --> 0:03:12.680 live in the wilderness like that, but maybe you'll never know. 0:03:12.960 --> 0:03:15.519 You talk a bit of a risk on Sunday Nights episode, 0:03:15.720 --> 0:03:18.119 and for me, I find it really hard to work 0:03:18.160 --> 0:03:21.639 out who is possibly going to go home with some 0:03:21.720 --> 0:03:24.160 of those decisions that you made. Did you walk away 0:03:24.160 --> 0:03:25.040 with any regrets? 0:03:25.360 --> 0:03:28.640 Definitely walk away with some regrets having left competition at 0:03:28.680 --> 0:03:30.320 the stage that I did because I felt I had 0:03:30.360 --> 0:03:32.520 so much left to give, and definitely a few sleepless 0:03:32.600 --> 0:03:34.320 nights on what I would have cooked if I had 0:03:34.360 --> 0:03:36.640 had my time again. But all in all, I'm super 0:03:36.640 --> 0:03:38.600 proud of what I achieved over the five weeks on 0:03:38.640 --> 0:03:38.880 the show. 0:03:39.120 --> 0:03:42.400 What did you learn from Rick Stein when he turned 0:03:42.480 --> 0:03:45.320 up because you know, he's so iconic and iconic for 0:03:45.440 --> 0:03:48.400 Master Chef, and I feel like everyone that ever gets 0:03:48.440 --> 0:03:51.720 the experience of seeing him and working alongside him learn something. 0:03:52.000 --> 0:03:53.120 What was the take home. 0:03:53.000 --> 0:03:54.560 I think from him, it's just the sense of that 0:03:54.640 --> 0:03:57.160 food and place and how it all goes hand in hand, 0:03:57.160 --> 0:03:59.040 and you can kind of see that across all the dishes. 0:03:59.280 --> 0:04:01.400 Every dish had a different story from a different part 0:04:01.400 --> 0:04:02.720 of the world. And I think he really kind of 0:04:02.760 --> 0:04:05.240 stepped up the level of cooking in the competition that day, 0:04:05.320 --> 0:04:07.160 just from his kind of wisdom and aura being in 0:04:07.160 --> 0:04:08.160 the Master Chef kitchen. 0:04:08.280 --> 0:04:11.520 It was also interesting because with a coffee and squid 0:04:11.640 --> 0:04:14.240 with the pickled cauliflower, I was like, this is delicious. 0:04:14.440 --> 0:04:16.240 But you know what's funny is that when I'm cooking 0:04:16.279 --> 0:04:19.200 at home and I have people coming over and I 0:04:19.279 --> 0:04:23.120 have less time, I always cook something with ginger, coriander 0:04:23.200 --> 0:04:26.640 and lime because I love the smell that it creates 0:04:26.680 --> 0:04:29.280 in your kitchen. It makes it feel like, even if 0:04:29.320 --> 0:04:31.200 you're not the best chef, you know a thing or 0:04:31.200 --> 0:04:33.360 two is that one of your favorite smells. Was that 0:04:33.400 --> 0:04:34.640 a trick that you thought you'd use? 0:04:35.080 --> 0:04:37.719 You know it wasn't before the show, the Southeast Asia 0:04:37.800 --> 0:04:40.520 kind of thing wasn't something I had done much cooking with. 0:04:40.720 --> 0:04:42.120 But as soon as I got on the show and 0:04:42.160 --> 0:04:44.400 started cooking with the likes of like Brand and Heel 0:04:44.480 --> 0:04:46.800 and they kind of really introduced me to that side 0:04:46.800 --> 0:04:49.280 of flavors and then I've just been obsessed with it 0:04:49.400 --> 0:04:52.120 ever since and going to restaurants in Melbourne like Sarai 0:04:52.160 --> 0:04:55.160 where it's obviously a huge focus, and I just love 0:04:55.240 --> 0:04:57.800 that level of aromats and flavors and you can do 0:04:57.880 --> 0:05:00.440 so much with such little ingredients when you treat them right. 0:05:00.680 --> 0:05:02.360 I'll just get the saucepin out. The only thing I 0:05:02.480 --> 0:05:04.159 do is I put real butter. 0:05:04.720 --> 0:05:06.760 Well, I'm a sucker for butter, so I'm not going 0:05:06.839 --> 0:05:09.039 to say no. I love butter and everything. So maybe 0:05:09.040 --> 0:05:11.239 that's what I needed. Fewd butter on top of the skull. 0:05:11.680 --> 0:05:13.960 How do you look so good? I mean, I use 0:05:14.000 --> 0:05:15.560 butter and I need to do a couple of runs 0:05:15.560 --> 0:05:17.680 around the block just to make sure that I, you know, 0:05:17.960 --> 0:05:18.720 don't blow up. 0:05:18.839 --> 0:05:22.159 But definitely a balancing act. Barries five days a week 0:05:22.240 --> 0:05:24.719 absolutely helps, but it's definitely a struggle. 0:05:25.080 --> 0:05:27.360 Where did I was going to ask you where did 0:05:27.360 --> 0:05:29.520 your love of food come from. 0:05:29.800 --> 0:05:32.039 Well, I was a real fussy eater as a kid, 0:05:32.080 --> 0:05:34.640 and my mom would cook the traditional meat and vege 0:05:34.680 --> 0:05:36.880 Irish dinners and I always had to add something different 0:05:36.920 --> 0:05:38.080 to the rest of the family. And when I was 0:05:38.120 --> 0:05:40.920 about fourteen, she was like, I'm sick of cooking two 0:05:40.920 --> 0:05:43.599 dinners every single night, so if you're having something different, 0:05:43.640 --> 0:05:45.599 you're cooking it yourself. And I was like, well, fine, 0:05:45.640 --> 0:05:47.960 I will then, and I just started cooking and just 0:05:48.000 --> 0:05:49.760 had a love for it. And yeah, being from a 0:05:49.800 --> 0:05:51.359 small country town in the west of Barlan, it's not 0:05:51.400 --> 0:05:53.839 exactly the culinary cornerstone of the world, so I knew 0:05:53.839 --> 0:05:56.240 there was more out there in the food world. And 0:05:56.240 --> 0:05:58.640 I moved to Melbourne and then just yeah, it's hard 0:05:58.640 --> 0:06:00.960 to not get engrossed in the food scene here and 0:06:01.080 --> 0:06:02.839 it's just kind of taking over my life and I 0:06:02.880 --> 0:06:03.240 love it. 0:06:03.520 --> 0:06:07.000 You know. I went on a holiday to Bantry in Ireland. 0:06:07.440 --> 0:06:10.080 I thought the food down there was actually quite amazing, 0:06:10.560 --> 0:06:13.160 just some of those sort of home styles on home 0:06:13.200 --> 0:06:15.279 cooks and things like that. How does that continued to 0:06:15.320 --> 0:06:17.720 influence your cooking since you come to Australia. 0:06:17.839 --> 0:06:19.839 Yeah, I think that's probably something that I've kind of 0:06:19.920 --> 0:06:22.320 forgotten about the Irish food and stuff since I left there, 0:06:22.320 --> 0:06:23.599 and I've focused a lot more on what I've been 0:06:23.680 --> 0:06:25.840 learning and cooking here. But I did have a trip 0:06:25.880 --> 0:06:27.520 back home last year. It was the first time I've 0:06:27.560 --> 0:06:29.640 been home in like four years because of COVID, and 0:06:29.720 --> 0:06:31.880 it was quite a sentimental trip, and I definitely took 0:06:31.920 --> 0:06:34.760 some of the learnings from being back there with me 0:06:34.839 --> 0:06:36.839 and cooking with my nand was a great cook and 0:06:36.880 --> 0:06:40.160 pastry chef and doing different tarts and breads and all 0:06:40.200 --> 0:06:43.080 the little traditional Irish dishes that unfortunately I didn't get 0:06:43.080 --> 0:06:45.960 to pull out on the show. But yeah, definitely something 0:06:46.000 --> 0:06:47.520 I want to explore a lot more of my cooking. 0:06:47.760 --> 0:06:49.479 They bring people back on the show all the time. 0:06:49.480 --> 0:06:51.640 Maybe you'll just do it the next time that you're 0:06:51.680 --> 0:06:52.280 in the kitchen. 0:06:52.520 --> 0:06:54.440 Yes, if they ever gave me back, I'm ready to go. 0:06:55.520 --> 0:06:57.560 How hard is it and how hard is it for 0:06:57.640 --> 0:07:00.000 people you know looking in on getting onto this show? 0:07:00.000 --> 0:07:03.080 So was it difficult for you to apply and get 0:07:03.080 --> 0:07:05.240 onto the show? Like what was that process like for you? Yeah? 0:07:05.240 --> 0:07:08.080 Well, I'd applied previously the year before, and I got 0:07:08.120 --> 0:07:10.360 through that final cook for the judges and didn't quite 0:07:10.360 --> 0:07:13.160 make it. So this is my second time applying, and 0:07:13.440 --> 0:07:15.280 you kind of take it for granted that you know, 0:07:15.320 --> 0:07:17.440 there's thousands of people that apply and hundreds of people 0:07:17.480 --> 0:07:20.160 that get auditioned through, and it is quite a rigorous 0:07:20.160 --> 0:07:22.320 process to even just make it on the show. It's 0:07:22.360 --> 0:07:25.040 such a great achievement and something I'm massively proud of. 0:07:25.120 --> 0:07:27.200 And yeah, I'm kind of sad I won't get to 0:07:27.240 --> 0:07:29.040 audition again, to be honest, because it is a fun 0:07:29.200 --> 0:07:31.560 process of going through that and cooking through your spot 0:07:31.560 --> 0:07:34.280 in the show and one of what's coming next. But yeah, 0:07:34.360 --> 0:07:35.840 excited for the next chapter two. 0:07:35.880 --> 0:07:38.720 What worked from you know the year on year, so 0:07:38.880 --> 0:07:40.440 you know you didn't get on last year and then 0:07:40.480 --> 0:07:42.960 did you trine up your game or did you see 0:07:43.200 --> 0:07:45.760 things that happen in the audition process that you may 0:07:45.800 --> 0:07:47.400 be borrowed for the second time around. 0:07:47.560 --> 0:07:49.520 I think in a weird way, I kind of took 0:07:49.520 --> 0:07:51.840 the pressure off myself a bit in the second time 0:07:51.920 --> 0:07:53.880 doing it. The first time, I was like, this is it. 0:07:53.960 --> 0:07:55.840 I know, I'm going to be honest, like there was 0:07:55.880 --> 0:07:58.200 no way about yes, And then I didn't make it. It 0:07:58.160 --> 0:08:00.480 was quite a notch to the confidence, and I cooked 0:08:00.480 --> 0:08:02.679 for about two months after the auditions, and I found 0:08:02.680 --> 0:08:05.600 out how to even watch the series last season and 0:08:05.680 --> 0:08:07.040 took me a couple of apps to kind of get 0:08:07.080 --> 0:08:08.640 into it. And then this year I went to it. 0:08:08.720 --> 0:08:09.840 I was like, do you know what I may get 0:08:09.880 --> 0:08:12.160 onto me? I'm just going to go cook, enjoy myself 0:08:12.160 --> 0:08:14.080 and see what happens. And yeah, I think just having 0:08:14.120 --> 0:08:16.920 that relaxed approach to it definitely helped the time. 0:08:16.720 --> 0:08:19.880 When Big Brother came to Australia, I really wanted to 0:08:19.880 --> 0:08:22.280 do it after the first season, so I applied for 0:08:22.320 --> 0:08:25.200 the second one, got really close to getting onto the show, 0:08:25.480 --> 0:08:28.480 and then I couldn't watch the series that whole series, 0:08:28.520 --> 0:08:30.760 like everyone was talking about it and I couldn't even 0:08:30.760 --> 0:08:33.400 turn the TV on. I actually got a job at 0:08:33.480 --> 0:08:35.520 night time so that I didn't have to be at 0:08:35.520 --> 0:08:38.080 home any even risk watching any of it. Ended. The 0:08:38.080 --> 0:08:40.480 story is that I apply seventy five thousand times and 0:08:40.480 --> 0:08:45.360 get on and win. Never give up, never give up. 0:08:46.080 --> 0:08:48.480 What about this is one of my favorite things. I Mean, 0:08:48.520 --> 0:08:50.040 if you're a super fan of a show and you 0:08:50.120 --> 0:08:52.920 finally get on, you know, what was the experience like 0:08:53.080 --> 0:08:54.920 compared to your expectations? 0:08:55.320 --> 0:08:57.320 It was really kind of in a weird way, what 0:08:57.320 --> 0:08:58.760 I thought it was going to be. I think I 0:08:58.840 --> 0:09:00.280 was kind of gone into a being like like, oh, 0:09:00.320 --> 0:09:01.800 this might be a bit like, you know, Don't Meet 0:09:01.840 --> 0:09:03.320 your Heroes kind of a thing that you go on 0:09:03.400 --> 0:09:05.040 and it's not like what it is on TV. But 0:09:05.360 --> 0:09:07.720 when you're in there and you're cooking, like it feels 0:09:07.720 --> 0:09:10.080 like it's on TV, Like it's that clock of your head, 0:09:10.080 --> 0:09:12.680 the judges at your bench, like it's just frantic cooking 0:09:12.720 --> 0:09:14.880 down to that last second. Like getting to go into 0:09:14.880 --> 0:09:17.679 that amazing pantry and the huge equipment shelf that they 0:09:17.679 --> 0:09:18.120 have in there. 0:09:18.160 --> 0:09:18.360 It was. 0:09:18.440 --> 0:09:20.520 Yeah, it was really a dream come true. And I 0:09:20.520 --> 0:09:22.160 absolutely loved it. And I said to the guys, if 0:09:22.160 --> 0:09:24.000 I could do it as a job, week in, week out, 0:09:24.040 --> 0:09:25.199 I would absolutely do it. 0:09:25.480 --> 0:09:27.640 I don't know if your nerves can handle that much stress. 0:09:27.720 --> 0:09:29.760 I don't know. That looks really stressful with me. 0:09:30.160 --> 0:09:32.480 Yeah, it was quite stressful. It's a lot of pressure. 0:09:32.520 --> 0:09:34.400 But I mean when the cooks go well, it's great. 0:09:34.440 --> 0:09:36.320 When they don't go well, yeah, it's pretty stressful. 0:09:36.440 --> 0:09:39.080 Is it triggering to watch it back on the show, Like, 0:09:39.280 --> 0:09:42.480 do you find that your emotions are exactly the same 0:09:42.480 --> 0:09:44.720 as what they were on that day that you're cooking. 0:09:44.760 --> 0:09:45.720 I mean, what's that Like? 0:09:46.000 --> 0:09:48.480 I think on the days where I didn't cook as well, 0:09:48.520 --> 0:09:50.959 like you kind of have that bit of anxiety watching it, 0:09:51.040 --> 0:09:52.720 being like, oh god, this is where I took that 0:09:52.760 --> 0:09:55.160 wrong turn. Or I can just see myself I'm not 0:09:55.280 --> 0:09:58.680 cooking with confidence and passion, and the pressure get to 0:09:58.679 --> 0:10:00.400 me and it's that thing of you know, not being 0:10:00.440 --> 0:10:02.240 in control. I can't do anything about it. You just 0:10:02.320 --> 0:10:04.640 kind of sit back and watch it. But yeah, it 0:10:04.720 --> 0:10:07.040 is fun to watch it back and see how it 0:10:07.040 --> 0:10:09.680 all unfolds, and especially watching all my other mates cooking 0:10:09.679 --> 0:10:11.720 in the kitchen, Like, it's been so good watching everyone 0:10:11.880 --> 0:10:14.440 just happy doing what they love and cooking off a storm. 0:10:14.720 --> 0:10:16.920 It's kind of why Master Chef is so popular, though, 0:10:17.040 --> 0:10:20.760 is because that camaraderie that is created by the type 0:10:20.760 --> 0:10:23.520 of people that they cast on this show. They are finding, 0:10:23.600 --> 0:10:26.439 you know, really good people who all share this really 0:10:26.440 --> 0:10:29.280 common interest in cooking. I think that all seems to 0:10:29.360 --> 0:10:32.360 gel very well. And were you surprised at how well 0:10:32.400 --> 0:10:34.880 you got along with everyone else and that there wasn't 0:10:34.920 --> 0:10:35.840 really any conflict. 0:10:35.920 --> 0:10:38.240 Yeah, I was so surprised with the connections, and like 0:10:38.280 --> 0:10:40.240 even when you watch the show and say, you know, 0:10:40.280 --> 0:10:42.640 the first couple of eliminations and you see the people like, 0:10:42.679 --> 0:10:44.719 oh no, they've been eliminated, I'm like, how can you 0:10:44.800 --> 0:10:46.920 be that upset? Like you've already been there a few days. 0:10:46.920 --> 0:10:49.240 But you do become so close so quickly, because like 0:10:49.520 --> 0:10:51.640 you live together, you go to the set together, like 0:10:51.679 --> 0:10:54.120 you're all day filming, you're cooking together, you're learning from 0:10:54.120 --> 0:10:56.319 one another, and we all have this share passion which 0:10:56.360 --> 0:10:58.800 is food and master Chef, and you bond so closely 0:10:58.840 --> 0:11:01.120 from day one and friends now from the show that 0:11:01.160 --> 0:11:03.000 I feel like I've known them my whole life. Like 0:11:03.040 --> 0:11:04.680 it's you become so close so quick. 0:11:04.960 --> 0:11:07.400 I mean last night you probably got one of the 0:11:07.400 --> 0:11:10.199 bigger gasps though, Like when they said you were going home? 0:11:10.559 --> 0:11:13.360 Is that quite emotional to watch? I don't. I I think. 0:11:13.200 --> 0:11:15.679 It was almost kind of validating in a way because 0:11:15.679 --> 0:11:17.600 I felt like I could have achieved more. And I 0:11:17.640 --> 0:11:19.800 went out early and a lot of the other contestants 0:11:19.840 --> 0:11:21.520 had messaged me as well, and they were like, you know, 0:11:21.559 --> 0:11:23.800 we were still so surprised when you went because you've worked, 0:11:23.840 --> 0:11:26.319 you know, so hard and had so much more ability 0:11:26.360 --> 0:11:28.480 to give to the show. So I think it kind 0:11:28.520 --> 0:11:30.400 of been me a bit validated in the sense I 0:11:30.440 --> 0:11:32.720 felt a bit crappy that I went out earlier than 0:11:32.720 --> 0:11:34.920 I would have liked, and to know that, like, Okay, 0:11:34.920 --> 0:11:37.240 it was just a bad cook on that day. It's 0:11:37.280 --> 0:11:38.400 not you know me as a cook. 0:11:38.440 --> 0:11:39.480 I don't know if you're going to be able to 0:11:39.480 --> 0:11:41.120 help me with this. But I was reading all the 0:11:41.160 --> 0:11:44.880 comments on the blogs yesterday and it's only becoming more 0:11:44.920 --> 0:11:47.920 and more apparent that they've dropped the theme song. You know, 0:11:47.960 --> 0:11:50.360 the hot and Cold theme song by Old Perry. Do 0:11:51.080 --> 0:11:53.240 you have you got any inside tea on that? Like? What? 0:11:53.600 --> 0:11:55.960 Why have they decided to remove that theme song? What 0:11:56.000 --> 0:11:56.320 do you know? 0:11:56.559 --> 0:11:58.679 I don't know why, and I'm absolutely devastated. That was 0:11:58.679 --> 0:12:00.360 one of the things I was looking forward to most 0:12:00.440 --> 0:12:02.319 is seeing me running into the kitchen to your heart 0:12:02.360 --> 0:12:04.679 and your cold. But yeah, they might bring it back. 0:12:04.720 --> 0:12:07.440 You never know, we'll make the version of home for you. 0:12:07.600 --> 0:12:09.800 The very last day after filming, Kat and I were 0:12:09.880 --> 0:12:12.400 leaving the hotel about to get our ubers and the 0:12:12.480 --> 0:12:14.240 song just came in and the lobby and we just 0:12:14.320 --> 0:12:15.760 loved each other and we were like, what the hell 0:12:16.000 --> 0:12:18.400 was this just come on here? It's a special song. 0:12:18.559 --> 0:12:20.760 I'm assuming you're running your own social media so you 0:12:20.800 --> 0:12:22.640 can talk to the fans that are out there that 0:12:22.679 --> 0:12:25.200 are watching the show. You know, this show is so 0:12:25.240 --> 0:12:28.400 well liked globally. Have you been surprised by how far 0:12:28.480 --> 0:12:31.800 and wide the comments have been coming into you. 0:12:32.280 --> 0:12:35.400 Yeah, it's been crazy. It's like NonStop from every corner 0:12:35.440 --> 0:12:38.840 of the globe, from here in New Zealand, India, South Africa, 0:12:38.920 --> 0:12:42.040 back in Europe and the US. It's just been amazing 0:12:42.080 --> 0:12:44.400 to see so many people reaching out, and especially since 0:12:44.640 --> 0:12:46.440 leaving the show, like people send to me, you know, 0:12:46.600 --> 0:12:48.440 the kids so upset to see me leave, and they 0:12:48.559 --> 0:12:50.559 drawn little pictures of me in the kitchen to say, 0:12:50.559 --> 0:12:52.839 are like all the best of the future. And I'm like, oh, 0:12:52.840 --> 0:12:55.080 these people are just so so lovely and there's so 0:12:55.160 --> 0:12:57.160 much love and support because I think people could tell 0:12:57.160 --> 0:12:59.480 that I was quite upset to be leaving, and yeah, 0:12:59.480 --> 0:13:00.880 the support it has just been massive. 0:13:01.040 --> 0:13:04.200 But also the judges were really empathetic as well. I 0:13:04.200 --> 0:13:06.440 mean they always are. They always give a few set 0:13:06.440 --> 0:13:09.079 of taglines, but they seemed very connected. 0:13:09.480 --> 0:13:11.640 Yeah. Absolutely, And the judges put so much time and 0:13:11.679 --> 0:13:14.360 effort in And I think they probably did feel that 0:13:14.400 --> 0:13:16.760 way with me because I started off quite poorly and 0:13:16.800 --> 0:13:18.600 they pointed me in the direction I needed to go. 0:13:18.800 --> 0:13:20.760 You know, Chuck and Andy would come into the green room. 0:13:20.800 --> 0:13:22.920 They'd give us different cookbooks and tell us what blogs 0:13:22.920 --> 0:13:24.839 we're reading and what videos to be looking up, and 0:13:24.920 --> 0:13:27.480 what we needed to work on for our own skill sets. 0:13:27.520 --> 0:13:29.920 And they kind of see me take that on dive 0:13:29.920 --> 0:13:31.680 head thrust into the work and grow as it cooked 0:13:31.679 --> 0:13:33.760 through that competition. And it's kind of, you know, like 0:13:34.040 --> 0:13:36.280 them being our teacher and seeing us leave at the 0:13:36.360 --> 0:13:38.400 end of school term, and they do feel that connection 0:13:38.440 --> 0:13:38.800 with us. 0:13:39.120 --> 0:13:41.920 You know, when you look back at this experience in 0:13:41.960 --> 0:13:45.360 a few years time and you think about this whole experience, 0:13:45.920 --> 0:13:48.200 what do you think will be the take home from 0:13:48.240 --> 0:13:50.720 those judges, Like what do you think will stay in 0:13:50.760 --> 0:13:53.120 your mind that will still be impacting the way you 0:13:53.200 --> 0:13:54.040 cook in the kitchen. 0:13:54.240 --> 0:13:56.560 I think they just instilled that belief in me to 0:13:56.880 --> 0:13:59.520 just believe in myself to follow my passion. Like then 0:13:59.559 --> 0:14:01.440 you how much I wanted this and how much I 0:14:01.480 --> 0:14:03.840 loved food and wine in this industry, and how much 0:14:03.880 --> 0:14:05.520 I wanted to be a part of it. And like 0:14:05.559 --> 0:14:06.920 I said on the show, I was quite a bit 0:14:06.960 --> 0:14:09.040 lost last year. You know, I finished up with my 0:14:09.120 --> 0:14:11.280 job but in the fitness industry, and I was moving 0:14:11.320 --> 0:14:13.520 into food and wine, and I was, you know, thirty 0:14:13.559 --> 0:14:16.160 three years old starting over again. It was a bit daunting, 0:14:16.200 --> 0:14:17.600 and I didn't know where I was going to go 0:14:17.960 --> 0:14:19.760 at the end of last year. And they kind of 0:14:19.960 --> 0:14:21.840 put that belief back into me that like, I have 0:14:21.960 --> 0:14:24.560 this ability and I'm passionate about food and I can 0:14:24.600 --> 0:14:26.240 set out to achieve these things with a bit of 0:14:26.280 --> 0:14:29.120 hard work and determination. And yeah, without them, I wouldn't 0:14:29.120 --> 0:14:30.960 be as confident and excited for the future as I 0:14:31.040 --> 0:14:31.560 am right now. 0:14:31.680 --> 0:14:34.080 Where are you wanting to take this Master Chef experience, 0:14:34.120 --> 0:14:35.680 because you know, you've just had a bit of an 0:14:35.760 --> 0:14:37.960 up you know, have you thought about how you want 0:14:37.960 --> 0:14:40.240 to use the master Chef experience to sort of extend 0:14:40.240 --> 0:14:41.120 the way that you're cooking. 0:14:41.240 --> 0:14:43.560 Yeah, the food and wine is obviously the passion for me, 0:14:43.600 --> 0:14:45.360 and I want to be able to marry the two 0:14:45.400 --> 0:14:46.840 if I could, I would love to have my own 0:14:46.840 --> 0:14:49.840 show eventually traveling around to different wineries and wine regions 0:14:49.840 --> 0:14:52.800 of the world and exploring how food and wine works together. 0:14:52.880 --> 0:14:55.400 And doing some education on that, and if I could 0:14:55.760 --> 0:14:57.600 follow something kind of that route will be fantastic. I 0:14:57.600 --> 0:14:59.360 would love to have my own wine bar as well 0:14:59.400 --> 0:15:02.200 one day too. That'd be another great project to work on. 0:15:02.280 --> 0:15:03.880 But yeah, at the moment, I'm doing a bit of 0:15:03.880 --> 0:15:06.240 work in some restaurants around Melbourne on the weekends, doing 0:15:06.240 --> 0:15:08.880 some wine buying as well, and just exploring the industry 0:15:08.920 --> 0:15:09.600 as much as I can. 0:15:09.760 --> 0:15:11.680 Yeah, I appreciate it as well. When you were leaving, 0:15:11.680 --> 0:15:13.160 you said, I'm going to go home and have a 0:15:13.160 --> 0:15:16.080 glass of wine with my wife and then I'll think 0:15:16.080 --> 0:15:18.680 about what's happening next. How was that glass of wine? 0:15:18.680 --> 0:15:19.920 What did your wife have to say? 0:15:20.040 --> 0:15:23.120 It may have been a bottle not at last. So 0:15:23.280 --> 0:15:24.920 proud of me, of course, and it was so great 0:15:24.960 --> 0:15:26.240 for us to be able to sit back and just 0:15:26.400 --> 0:15:28.560 watch it together all on fold and just be Yeah, 0:15:28.680 --> 0:15:30.840 she's like my number one supporter and just believes in 0:15:30.880 --> 0:15:33.080 me so so much. To be honest, I probably wouldn't 0:15:33.080 --> 0:15:35.320 have even applied the second time around if it wasn't 0:15:35.360 --> 0:15:37.040 for her pushing me and believing in me as much 0:15:37.080 --> 0:15:39.760 as she does. So Yeah, forever grateful for that. 0:15:40.240 --> 0:15:42.680 What is something from behind the scenes something that maybe 0:15:42.680 --> 0:15:44.760 we didn't see, kind of like a behind the scenes 0:15:44.840 --> 0:15:47.440 secret of what it's like to be a part of Mastership. 0:15:47.840 --> 0:15:50.320 I think the biggest thing that got me was, you 0:15:50.360 --> 0:15:51.920 know that walk up did you do at the start 0:15:51.960 --> 0:15:54.120 of the day to that front door, that you actually 0:15:54.200 --> 0:15:56.160 do that about ten different times because they need to 0:15:56.160 --> 0:15:58.440 get all the different camera wangles on it. That was 0:15:58.440 --> 0:16:00.840 probably the one thing I won't miss from from the 0:16:00.840 --> 0:16:02.600 show is morning walk ups. 0:16:03.600 --> 0:16:06.080 Do you have to stay doing the same walk? Like, 0:16:06.240 --> 0:16:07.560 do you ever? You know, do you try and do 0:16:07.600 --> 0:16:10.040 a bit of a fonsie at one point and they're like, no, 0:16:10.240 --> 0:16:12.640 stick to just the are they telling you what the 0:16:12.680 --> 0:16:14.720 inspiration is and what you should be thinking of to 0:16:14.760 --> 0:16:16.960 give you that you know, the intensity of walking into 0:16:17.000 --> 0:16:17.560 the kitchen and. 0:16:17.600 --> 0:16:19.040 Now they're trying to keep you relaxed, and you know, 0:16:19.280 --> 0:16:21.120 you know, if it's a black Apron day, obviously it's 0:16:21.160 --> 0:16:23.480 a bit more of an intensity kind of move. So 0:16:23.560 --> 0:16:26.280 they'll try and keep that intense move for the elimination days. 0:16:26.280 --> 0:16:27.760 And if it's a wide Apron day, it's you know, 0:16:28.160 --> 0:16:30.800 happy and cheery, but yeah, it's continuity. You've got to 0:16:30.800 --> 0:16:32.640 be in the same spot, walk the same way. Through 0:16:32.680 --> 0:16:35.160 and yeah, they get the different camera angles around the 0:16:35.200 --> 0:16:37.520 garden as you're coming in the morning, and yeah, it 0:16:37.520 --> 0:16:39.320 can be quite chilly on some of those mornings, and 0:16:39.360 --> 0:16:41.480 you just got to smile and pretend like it's nice 0:16:41.480 --> 0:16:42.560 and warm summer days. 0:16:43.320 --> 0:16:45.840 Mate, it was so lovely to talk to you, fantastic 0:16:45.880 --> 0:16:47.440 to watch you on the show. I don't know what 0:16:47.480 --> 0:16:50.040 we're going to do without the eye candy, so you know, 0:16:50.120 --> 0:16:52.280 maybe the others will have to up the ante. 0:16:52.520 --> 0:16:54.880 Maybe I might get them down and the fitness work 0:16:55.000 --> 0:16:56.440 up with me and see if we can get them 0:16:56.520 --> 0:16:58.320 up skills. Well, thank you so much for having me 0:16:58.440 --> 0:16:58.720 see you. 0:16:59.280 --> 0:17:01.760 A fantastic chat with Phil there, and I think he 0:17:01.840 --> 0:17:04.080 really showed us his love of the show, which makes 0:17:04.080 --> 0:17:06.479 me really hope one day he'll be back in that kitchen. 0:17:06.960 --> 0:17:08.600 I must say as well, I also have a love 0:17:08.600 --> 0:17:11.200 of food and wine and I probably should be adding 0:17:11.200 --> 0:17:13.960 in that gym session. Now we've got Grace ready to 0:17:14.000 --> 0:17:16.639 pop in and I think you'll really appreciate her infectious 0:17:16.680 --> 0:17:18.600 way of talking. Plus we'll get a few behind the 0:17:18.640 --> 0:17:23.320 scenes secrets of her time on MasterChef Australia. Congratulations on 0:17:23.359 --> 0:17:24.960 your Master Chef journey. 0:17:25.040 --> 0:17:26.000 Thank you so much. 0:17:26.119 --> 0:17:28.840 You know, you seemed like an early favorite to me, 0:17:29.200 --> 0:17:31.280 Like as soon as the show started, I was like, Oh, 0:17:31.320 --> 0:17:33.160 this person's going to go the whole way. Is there 0:17:33.200 --> 0:17:36.399 talk amongst the contestants of how popular each of you 0:17:36.600 --> 0:17:39.600 may be to the audiences once it goes to television. 0:17:40.080 --> 0:17:43.840 No, I feel like we were just so immersed in 0:17:44.080 --> 0:17:47.920 every day in like the pressure and trying to be 0:17:48.040 --> 0:17:50.320 creative and show up every day. I feel like we 0:17:50.480 --> 0:17:52.840 just forgot, well, at least I forgot half the time 0:17:52.880 --> 0:17:55.480 that there were cameras and even though they were directly 0:17:55.480 --> 0:17:57.880 in our faces. I mean, it was very much more 0:17:57.880 --> 0:18:00.840 about living in the moment. And it's only been since 0:18:00.960 --> 0:18:04.399 where we've watched the show back and we're able to 0:18:04.440 --> 0:18:08.600 sort of see who's featured and how people are perceived 0:18:08.640 --> 0:18:12.480 on screen. I mean, everything seems so much more real 0:18:12.480 --> 0:18:14.520 when you're watching it back and you get to actually 0:18:14.560 --> 0:18:16.480 see what other people were cooking and what they were 0:18:16.480 --> 0:18:18.000 coming up with, which has been so cool. 0:18:18.119 --> 0:18:22.440 Are you surprised by any of the responses to some contestants? 0:18:23.119 --> 0:18:25.679 Is there anyone that's coming across differently to how it 0:18:25.880 --> 0:18:27.480 was when you were there in the kitchen? 0:18:27.800 --> 0:18:29.000 Nothing in a negative way. 0:18:29.040 --> 0:18:31.159 I think more than anything, it's just been amazing to 0:18:31.160 --> 0:18:33.760 see people's personalities just burst on the screens. 0:18:33.800 --> 0:18:35.879 I mean, I have loved watching Rue. 0:18:36.600 --> 0:18:40.760 She's just divine, and seeing her interviews, which we obviously 0:18:40.800 --> 0:18:41.400 never got. 0:18:41.240 --> 0:18:43.680 To see, has just been so hilarious. 0:18:43.800 --> 0:18:47.399 And I guess even just seeing Brents but personality just 0:18:47.480 --> 0:18:50.040 burst again since his last season, it's just been wonderful 0:18:50.080 --> 0:18:50.720 to watch back. 0:18:50.960 --> 0:18:54.919 Well, the Fur cook has been one of my favorites 0:18:54.960 --> 0:18:56.800 to watch. I'm so sorry that you left on this, 0:18:57.000 --> 0:19:00.520 but I'm particularly obsessed with Vietnamese d I think you 0:19:00.560 --> 0:19:03.640 even just saw me talking before about making bone broths. Yes, 0:19:03.760 --> 0:19:08.280 I'm obsessed. How familiar were you with this particular cuisine. 0:19:08.520 --> 0:19:11.400 I have such a respect for the cuisine and the culture, 0:19:11.440 --> 0:19:14.760 but it's just not something that I'm familiar with one cooking, 0:19:14.840 --> 0:19:17.680 or two really even eating. I mean I hadn't had 0:19:18.000 --> 0:19:21.240 I think I've had fur maybe twice in my life, 0:19:21.320 --> 0:19:25.800 so neither times were memorable. So, I mean, Luke's version 0:19:25.960 --> 0:19:30.320 was phenomenal and it definitely has converted me, but having 0:19:30.400 --> 0:19:32.960 the first good experience on a black Apron day was 0:19:33.440 --> 0:19:34.040 not ideal. 0:19:34.480 --> 0:19:36.720 Well, you know what's funny when my partner and I travel. 0:19:37.000 --> 0:19:39.840 The very first thing that he does is find out 0:19:39.920 --> 0:19:43.480 where the fur is in the area, Like we went. 0:19:43.840 --> 0:19:47.200 I went to breakfast radio for three is in central Queensland, 0:19:47.480 --> 0:19:50.560 and before he'd made friends, he knew where all the 0:19:50.600 --> 0:19:51.160 furs were. 0:19:52.359 --> 0:19:53.200 So it's your thing. 0:19:53.640 --> 0:19:56.800 Yeah, yeah, Well we leave the bulls, penis and the 0:19:56.880 --> 0:19:58.040 post out of ours. 0:19:58.119 --> 0:19:59.639 Yeah yeah, that's optional. 0:20:01.040 --> 0:20:03.040 Anyway, I just wanted to say to you if you're 0:20:03.040 --> 0:20:04.600 going to do it again. So I use a cheese 0:20:04.600 --> 0:20:07.679 cloth to strain the broth and sometimes that sort of 0:20:07.760 --> 0:20:11.640 more finer straining technique can sort of dissipate that fat 0:20:11.680 --> 0:20:14.000 because you've got to get that oily fat off the top. 0:20:14.240 --> 0:20:16.680 I also find which you didn't have the time to do, 0:20:16.840 --> 0:20:20.800 but if you refrigerated, it actually gelatinizes and the fat 0:20:20.800 --> 0:20:22.480 and the oil sort of rises to the top and 0:20:22.520 --> 0:20:23.520 you can skim it off. 0:20:23.560 --> 0:20:25.880 Finally, it makes sense. Yeah, There's been so many things 0:20:25.880 --> 0:20:27.960 in hindsight where I'm like, oh, man, I wish I 0:20:28.000 --> 0:20:30.359 had have done this, and I wish I had grabbed 0:20:30.359 --> 0:20:33.399 a third or fourth oil filter. But I mean, just 0:20:33.440 --> 0:20:36.320 with the time pressure, because I'd made a mistake early on, 0:20:36.680 --> 0:20:39.600 it possibly could have been rectified with another hour or two, 0:20:39.840 --> 0:20:42.800 but we definitely didn't have that, so and even my 0:20:42.880 --> 0:20:45.400 go to methods, like I was thinking at the time, 0:20:45.440 --> 0:20:47.960 I'll grab some eggs and clarify it that way. But 0:20:48.080 --> 0:20:50.640 I mean, we only had the ingredients that they provided us, 0:20:50.640 --> 0:20:52.879 and the eggs weren't part of the list, So I 0:20:52.920 --> 0:20:54.679 mean we just had to We had to do what 0:20:54.680 --> 0:20:57.480 we could, and unfortunately it wasn't enough to keep me 0:20:57.520 --> 0:21:00.480 in the competition, but nonetheless it was still a credible 0:21:00.880 --> 0:21:01.760 challenge to be part of. 0:21:02.160 --> 0:21:05.760 Is the noise from the gantrees sometimes adding extra stress. 0:21:06.080 --> 0:21:09.800 I think it really depended on the day the challenge. 0:21:09.800 --> 0:21:12.960 I mean I remember back to some challenges where it 0:21:13.000 --> 0:21:16.240 was just not as much pressure, and I think even 0:21:16.280 --> 0:21:19.520 my nomad cook, I remember just laughing with the and 0:21:19.600 --> 0:21:21.879 Brent who were up on the gantree and it was 0:21:21.960 --> 0:21:24.680 just fun, like we were in a high pressure environment, 0:21:24.720 --> 0:21:27.439 but you were still able to have relationship. Mind you, 0:21:27.520 --> 0:21:30.760 on last night's cook and on any pressure test day, 0:21:30.840 --> 0:21:33.120 it always was a little bit like shut it off 0:21:33.480 --> 0:21:35.520 and just focus, and a lot of the time the 0:21:35.600 --> 0:21:38.480 judges would say to us, like you don't have the recipe. 0:21:38.680 --> 0:21:40.719 I mean, yesterday was a little bit different. 0:21:40.800 --> 0:21:43.160 But in other pressure tests, we didn't have the recipes, 0:21:43.200 --> 0:21:45.080 and so even when you're in the gantree and you 0:21:45.160 --> 0:21:47.639 think you're helping, you might not be anyway, So it 0:21:47.680 --> 0:21:49.680 was best to just focus in on what you were doing. 0:21:49.960 --> 0:21:53.040 I think it's amazing that you would apply to do 0:21:53.119 --> 0:21:54.959 this sort of a show, because I think it is 0:21:55.119 --> 0:21:57.359 a big competition and you're putting a lot of pressure 0:21:57.359 --> 0:21:59.520 on yourself. You know, where did the idea for you 0:21:59.680 --> 0:22:02.639 come from wanting to apply to do this show? 0:22:02.840 --> 0:22:03.080 Yeah? 0:22:03.119 --> 0:22:05.480 I mean it's crazy, and I look back at the 0:22:05.520 --> 0:22:08.080 group of and think we're all just insane for. 0:22:08.480 --> 0:22:09.800 Putting ourselves through that. 0:22:10.119 --> 0:22:12.560 But all of it comes with a huge passion for food, 0:22:12.640 --> 0:22:16.240 so I understand why. But I actually didn't really seek 0:22:16.320 --> 0:22:21.240 this out intentionally. I was actually I just finished watching 0:22:21.440 --> 0:22:25.200 back the previous season, last year's season, and was kind 0:22:25.200 --> 0:22:27.960 of just like toying around with the idea, but never 0:22:28.040 --> 0:22:30.919 really thought, oh, I'd be able to one build up 0:22:30.960 --> 0:22:33.600 the courage to put in an application or to even 0:22:33.800 --> 0:22:37.439 you know, have someone accept my application. But I bumped 0:22:37.480 --> 0:22:42.320 into Andy at a local cafe and got chatting with him, 0:22:42.600 --> 0:22:44.919 was just telling him how much I love the show. 0:22:45.080 --> 0:22:47.800 And he we got chatting about my business and that 0:22:47.840 --> 0:22:50.480 I work in agriculture and I married to a chef. 0:22:50.520 --> 0:22:52.840 I'm a huge foodie and him and his wife was 0:22:52.880 --> 0:22:55.360 so beautiful. They had so much time for me, and 0:22:55.480 --> 0:22:58.200 they were just like applications closed and like two days 0:22:58.200 --> 0:23:00.440 you have to apply, go home, do it right now. 0:23:00.520 --> 0:23:03.000 And it was just kind of that sign that I needed. 0:23:03.520 --> 0:23:05.800 And I really didn't think much of it. I put 0:23:05.800 --> 0:23:08.480 in an application and kind of just went well, Andy 0:23:08.520 --> 0:23:11.680 said to do it. I've got you know, I'm sure 0:23:11.680 --> 0:23:13.560 there's thousands of people that are going to apply, so 0:23:13.840 --> 0:23:16.720 we'll see what happens. And yeah, when I got the callback, 0:23:16.720 --> 0:23:19.480 I was so surprised, but I mean it was the 0:23:19.560 --> 0:23:22.920 best like unexpected situation to come up to. 0:23:22.960 --> 0:23:23.080 Here. 0:23:23.520 --> 0:23:25.760 Do we know if he actually followed it up to 0:23:25.800 --> 0:23:27.920 see and sort of helped you along in the process. 0:23:27.960 --> 0:23:29.560 Did I don't really know. 0:23:29.680 --> 0:23:33.000 I don't think so, actually, because when I when I 0:23:33.080 --> 0:23:35.320 did my first audition in front of the judges, I 0:23:35.320 --> 0:23:37.199 think you see on the first episode they did like 0:23:37.240 --> 0:23:40.800 a quick run through of like the judges going around 0:23:40.800 --> 0:23:44.200 Australia and finding the cast. And I remember that day 0:23:44.800 --> 0:23:47.280 Jock and Andy came to my bench for the first time. 0:23:47.040 --> 0:23:49.199 And they're like, so, what are you cooking? Who are you? 0:23:49.240 --> 0:23:49.800 Where are you from? 0:23:49.880 --> 0:23:52.440 And I was like, you told me to apply andy, 0:23:52.480 --> 0:23:54.760 and he had like that oh my goodness, no, my 0:23:54.960 --> 0:23:56.920 complea actually here moment, which. 0:23:56.760 --> 0:23:59.200 Is wow, really cool. Okay, so there was no extra 0:23:59.280 --> 0:24:01.920 help from him to say considering that he had forgotten. 0:24:02.000 --> 0:24:03.720 Do you know it's really weird? And I'm gonna hate 0:24:03.720 --> 0:24:06.200 myself for saying this to you because I have hated 0:24:06.200 --> 0:24:08.959 everyone online commenting about this with you. But you were 0:24:09.000 --> 0:24:12.480 the first contestsan I saw, and I hadn't been familiarized 0:24:12.520 --> 0:24:14.840 with the theme. I didn't know what was Secrets and Surprises. 0:24:14.880 --> 0:24:16.800 I didn't know what was kids. And I saw your 0:24:16.800 --> 0:24:20.480 photo and I was like, oh, they're going They're going 0:24:20.520 --> 0:24:23.760 with like young people or something. I thought the theme 0:24:23.880 --> 0:24:27.879 was going to be like seventeen to twenty one year olds, 0:24:27.960 --> 0:24:29.639 you know what I mean? Like, I know, this is 0:24:29.680 --> 0:24:32.240 so bad because then now I'm annoyed reading the comments 0:24:32.280 --> 0:24:34.080 with people like well, she looks like she should be 0:24:34.160 --> 0:24:36.360 in she looks so young. You know, I hate it. 0:24:36.440 --> 0:24:39.400 But did you get sick of people talking about how 0:24:39.440 --> 0:24:40.000 young you are? 0:24:40.560 --> 0:24:43.960 I have had it my whole like teenage years plus. 0:24:44.040 --> 0:24:46.600 And look, there's not many years clearly that I've had that. 0:24:47.119 --> 0:24:49.920 But if I saw you driving past in a car 0:24:49.920 --> 0:24:51.840 and I was a police officer, I'll pull you over 0:24:51.880 --> 0:24:52.640 because I'd be like. 0:24:52.600 --> 0:24:53.359 That's so funny. 0:24:53.400 --> 0:24:57.760 Now, look, especially given my current life situation being married 0:24:57.800 --> 0:25:00.080 and having step kids, that's righting a business. It's like 0:25:00.520 --> 0:25:03.920 I hear it everywhere I go. But I mean my 0:25:04.040 --> 0:25:07.679 mum raised me good. I'm a go getter, so I mean, 0:25:07.720 --> 0:25:08.720 I'm just used to it now. 0:25:08.720 --> 0:25:11.439 I guess, Well, you're further along in life than I am. 0:25:11.440 --> 0:25:13.440 And I'm forty three. So you know, you're a wife, 0:25:13.520 --> 0:25:16.920 you're a stepmom, you're a business owner, you're a university graduate, 0:25:17.200 --> 0:25:20.359 you're a cooking enthusiast. Like as in, people you know 0:25:20.600 --> 0:25:22.880 probably don't know how far along you've come. I mean, 0:25:23.160 --> 0:25:25.680 you just maybe gave me the answer. But where has 0:25:25.720 --> 0:25:27.919 your passion for life and to get this far along 0:25:28.040 --> 0:25:28.639 come from? 0:25:28.720 --> 0:25:29.080 Oh? 0:25:29.200 --> 0:25:31.720 Yeah, I guess I just touched on it. I've had 0:25:31.880 --> 0:25:36.400 just the best upbringing. My parents are incredible people who 0:25:36.440 --> 0:25:39.520 invested so much in me, and I mean they've always 0:25:39.560 --> 0:25:42.119 been big supporters in what I've done. And this was 0:25:42.160 --> 0:25:44.439 no different, And then yeah, I would totally have to 0:25:44.480 --> 0:25:47.720 attribute it also to my husband. He's a huge supporter, 0:25:47.920 --> 0:25:50.239 and I mean even in the food sense, he was 0:25:50.480 --> 0:25:53.679 such an encouragement. I didn't think I would be able to, 0:25:53.960 --> 0:25:55.639 i mean, cook as well as I did on the show, 0:25:55.800 --> 0:25:58.359 or even really you have the confidence to do it, 0:25:58.400 --> 0:26:02.439 but he was. He made it really simple and like 0:26:02.760 --> 0:26:05.520 simplified cooking. I think that that's something that people get 0:26:05.560 --> 0:26:07.840 wrong about cooking. And I mean, I guess when it 0:26:07.880 --> 0:26:11.000 comes to detailed desserts it's a bit different then, but 0:26:11.280 --> 0:26:14.280 in essence, I mean, we go on the show every 0:26:14.320 --> 0:26:16.520 day and we get ingredients, we get equipment, and we 0:26:16.600 --> 0:26:18.920 make things taste good and it's kind of that simple. 0:26:19.040 --> 0:26:21.879 And my husband Tim really encouraged me to like just 0:26:21.920 --> 0:26:24.639 trust myself, back myself, and I just had such a 0:26:24.680 --> 0:26:27.320 good group of people around me, friend's family, and so 0:26:27.680 --> 0:26:31.240 I can't, you know, take the credit. It's because I've 0:26:31.240 --> 0:26:33.440 got an army behind me who support me, which I 0:26:33.480 --> 0:26:34.840 would give all the credits to. 0:26:35.200 --> 0:26:37.280 Who is this man so hanging a sex? So? Where 0:26:37.280 --> 0:26:39.320 did you find him? How did you find him? He 0:26:39.400 --> 0:26:41.840 sounds like a really good element that's been added into 0:26:41.840 --> 0:26:43.919 your life. What's the story there, I want to know. 0:26:44.200 --> 0:26:47.000 So when I moved to Victoria, I used to live 0:26:47.040 --> 0:26:49.800 in Queensland, all my family's up there. Moved to Victoria 0:26:50.040 --> 0:26:54.520 and started working in a just a specialty coffee cafe. 0:26:54.720 --> 0:26:57.439 I was and ended up managing that cafe and he 0:26:57.680 --> 0:27:00.760 was the head chef, And so we work together for 0:27:00.800 --> 0:27:05.240 probably three or four years, and then eventually stopped working 0:27:05.280 --> 0:27:06.520 together and started dating. 0:27:06.560 --> 0:27:09.600 And Yeah, we just shared such a passion for food. 0:27:10.000 --> 0:27:11.960 We had so much in common, but at the same 0:27:12.000 --> 0:27:14.560 time completely different in so many ways as well. So 0:27:14.720 --> 0:27:17.439 I feel like that's often when you know couples work best, 0:27:17.560 --> 0:27:19.840 is when they can support each other in different ways. 0:27:19.840 --> 0:27:21.440 And so, yeah, he's amazing. 0:27:21.760 --> 0:27:25.520 He had the olive business before I was around, and 0:27:25.560 --> 0:27:28.040 so I was able to really jump in on that, 0:27:28.280 --> 0:27:31.040 and after COVID, I guess we've both ever since been 0:27:31.200 --> 0:27:33.320 full steam ahead working in that lane. 0:27:33.359 --> 0:27:35.879 Now, when you mentioned at the start of this competition 0:27:35.920 --> 0:27:38.000 to the media that your ultimate dream was to sort 0:27:38.000 --> 0:27:40.560 of own your own land with your husband where you 0:27:40.600 --> 0:27:43.000 both can grow and farm everything on site, you know, 0:27:43.080 --> 0:27:45.440 I think all of that sounds amazing. Do you reckon 0:27:45.440 --> 0:27:48.879 that this Master Chef experience has brought you closer to 0:27:48.920 --> 0:27:49.919 being able to achieve that. 0:27:50.240 --> 0:27:52.960 Yeah, absolutely, I mean, if nothing else, it's just given 0:27:52.960 --> 0:27:55.359 me confidence that you just have a go at things 0:27:55.359 --> 0:27:55.840 in life. 0:27:56.000 --> 0:27:57.560 And look, I got eliminated. 0:27:57.640 --> 0:27:59.720 I didn't make it to the end, and the show 0:27:59.840 --> 0:28:02.119 was enough confidence for me to you know, have a 0:28:02.200 --> 0:28:05.040 cracket at something like that. I mean it feels like 0:28:05.119 --> 0:28:08.560 a real future down the line goal. But I mean 0:28:08.720 --> 0:28:12.320 we just have a super big passion for food and 0:28:12.359 --> 0:28:15.400 good quality of produce. We're so involved in the agricultural 0:28:15.560 --> 0:28:18.000 industry down on the Mornings to Peninsula, and so being 0:28:18.040 --> 0:28:21.800 able to expand that further from olives into fruit and 0:28:21.880 --> 0:28:26.399 vegetables and grazing animals would just be such a like 0:28:26.640 --> 0:28:27.560 life goal for me. 0:28:27.800 --> 0:28:30.200 Yeah, I'm in Melbourne, so I'm coming down to get 0:28:30.240 --> 0:28:31.080 some oil. Just don't you. 0:28:32.600 --> 0:28:32.679 Know. 0:28:32.760 --> 0:28:35.560 The series was given the theme secrets and Surprises, which 0:28:35.600 --> 0:28:38.080 I guess you didn't know before you know, getting on board. 0:28:38.280 --> 0:28:41.320 What would you say was the biggest surprise? 0:28:41.760 --> 0:28:44.000 Do you know what? I actually would say? 0:28:44.440 --> 0:28:47.840 The no recipe With last night's episode, I mean there 0:28:47.880 --> 0:28:51.480 was lots of like Jamie Oliver coming on, blew my mind. 0:28:51.760 --> 0:28:54.640 I had no idea and that was so epic. But 0:28:54.720 --> 0:28:56.600 I think because it was day one, we were like, 0:28:56.680 --> 0:28:58.560 they're going to do something big. I didn't expect it 0:28:58.600 --> 0:29:01.360 to be that big, but like, and with that anticipation 0:29:01.400 --> 0:29:03.280 that it was going to be a big day, I 0:29:03.480 --> 0:29:07.800 was just so focused on their pressure test to read 0:29:07.840 --> 0:29:10.520 this recipe and when they told us it was fur 0:29:10.720 --> 0:29:13.840 and I was like already, just because I had no 0:29:13.960 --> 0:29:16.160 idea how to cook this thing. I was just like, Okay, 0:29:16.160 --> 0:29:19.040 follow the recipe, you'll be good. And when they dropped 0:29:19.040 --> 0:29:22.040 that surprise, I was just like so blindside advice. 0:29:22.000 --> 0:29:25.200 It's just just so many ingredients though, you know. And 0:29:25.240 --> 0:29:27.959 that's the reason why I mainly prefer to go and 0:29:28.000 --> 0:29:31.200 have a foe out because it's sometimes cheaper to do that, 0:29:31.320 --> 0:29:33.000 to go and have them do it, because there is 0:29:33.040 --> 0:29:36.160 so many elements. Whilst I enjoy the fiddliness of it 0:29:36.200 --> 0:29:38.640 myself and I like to make my own bone broth 0:29:38.680 --> 0:29:40.560 because I know it's got like all the nutrients and 0:29:40.600 --> 0:29:43.080 things in it. Yeah, it's such a bitza, you know 0:29:43.120 --> 0:29:43.480 what I mean. 0:29:43.520 --> 0:29:46.200 And I also feel like it's something that is perfected 0:29:46.240 --> 0:29:49.840 over decades, and it's why Luke's version was one that 0:29:49.880 --> 0:29:52.600 was handed down to him and It's not something that 0:29:52.720 --> 0:29:55.160 I think I would be able to perfect over the 0:29:55.200 --> 0:29:57.480 next year or so. It would take me a lifetime. 0:29:57.560 --> 0:29:59.960 And I think that that's what made it particularly different. 0:30:00.240 --> 0:30:04.200 It was like, I've got no cultural experience with these ingredients, 0:30:04.240 --> 0:30:07.160 let alone I've never made this before, and even like 0:30:07.200 --> 0:30:09.760 you said, there's so many ingredients that go into it, 0:30:09.840 --> 0:30:12.200 so it does require a lot of time, a lot 0:30:12.200 --> 0:30:14.360 of effort. And I was kicking myself the other day 0:30:14.400 --> 0:30:16.960 at the supermarket being the rice noodles on sale for 0:30:17.040 --> 0:30:20.720 ninety cents, going why didn't they give all the noodles? 0:30:20.760 --> 0:30:22.560 That was the thing that freaked me out. So I 0:30:22.720 --> 0:30:25.080 make my own foe, but never have I made my 0:30:25.120 --> 0:30:27.320 own noodles, And so when I saw that you had 0:30:27.560 --> 0:30:30.440 to make those fricking noodles, I was like Because when 0:30:30.440 --> 0:30:32.800 it first was revealed, I was like I could be 0:30:32.880 --> 0:30:35.960 on this show, Like I couldn't have my spin on this. 0:30:36.400 --> 0:30:38.120 And then when they were like, make the noodles, I 0:30:38.160 --> 0:30:40.560 was like, no, make the noodles, No way, I'm not 0:30:40.640 --> 0:30:41.120 doing that. 0:30:42.000 --> 0:30:44.400 I got to a point in the in the challenge 0:30:44.880 --> 0:30:47.280 and they showed it that we all had multiple attempts, 0:30:47.520 --> 0:30:49.800 and it was just the most bizarre thing. I mean, 0:30:49.960 --> 0:30:52.360 I don't really make pasta, but I was like, okay, 0:30:52.400 --> 0:30:54.680 think about pasta, Like, just think about how you can 0:30:54.720 --> 0:30:56.480 make this work. And I got to a point where 0:30:56.480 --> 0:30:58.920 I was like, now this is not happening, Like this 0:30:59.080 --> 0:31:01.480 is so impossible. And so I remember going over to 0:31:01.760 --> 0:31:03.600 the right side of my bench and putting together all 0:31:03.600 --> 0:31:05.720 my garnishes because I was like, well, I know I'm 0:31:05.720 --> 0:31:07.320 going to get down to last second and I won't 0:31:07.320 --> 0:31:08.840 have time to do my garnishes, and I don't want 0:31:08.840 --> 0:31:10.080 to think about these stupid noodles. 0:31:10.080 --> 0:31:11.000 And I was getting all like. 0:31:12.440 --> 0:31:14.720 And so then took a moment to breathe and went 0:31:14.760 --> 0:31:16.840 back and eventually got it. I think I ended up 0:31:17.040 --> 0:31:20.600 getting them through the kitchenate attachment in like the last 0:31:20.840 --> 0:31:21.960 twelve minutes or something. 0:31:22.080 --> 0:31:23.440 So it was so. 0:31:23.320 --> 0:31:25.720 Rushed, you know, I tell people when they come over 0:31:25.760 --> 0:31:27.480 for dinner at my house, I'm like, I made this 0:31:27.520 --> 0:31:30.560 from scratch, but I never make my own pasta, I 0:31:30.640 --> 0:31:34.360 mean my own sources, you know, Like, yes, exactly. Yeah. 0:31:34.440 --> 0:31:38.120 So anyway, I'm with you. I'm with you. You know 0:31:38.200 --> 0:31:40.280 what I was going to ask you because of your 0:31:40.320 --> 0:31:44.000 Croatian background and some amazing cooks, especially we got to 0:31:44.000 --> 0:31:46.240 see some of your amazing cooks at the elimination last 0:31:46.320 --> 0:31:48.840 night that you did throughout the season. What was your 0:31:48.920 --> 0:31:51.960 favorite thing that you've brought to the competition in regards 0:31:51.960 --> 0:31:52.920 to the cook. 0:31:52.960 --> 0:31:54.280 Like my favorite dish? 0:31:54.360 --> 0:31:55.920 Yeah? What did you What'll be the most proud of? 0:31:55.920 --> 0:31:58.120 Because I remember when we first learned about you, you know, 0:31:58.160 --> 0:32:00.680 you talked about your Croatian background, talked about some of 0:32:00.680 --> 0:32:03.240 the heritage cooking that you have with your family, but 0:32:03.280 --> 0:32:05.600 then you also went on to make some amazing things 0:32:05.600 --> 0:32:07.680 throughout the series. I just was curious as to what. 0:32:08.080 --> 0:32:12.560 Yeah, I think like Episode one was really like how 0:32:12.600 --> 0:32:14.640 signature dish was really cool because that was such a 0:32:15.440 --> 0:32:18.160 such a deep Croatian dish that had so much of 0:32:18.160 --> 0:32:21.880 my family, you know, heritage in it. But what was 0:32:21.960 --> 0:32:26.120 really exciting for me was the rick Stein challenge. And 0:32:26.440 --> 0:32:29.320 I was really nervous that challenge coming off the wind 0:32:29.320 --> 0:32:32.160 with Nomad and still being in the elimination from missing 0:32:32.200 --> 0:32:34.040 the previous one, and I just wanted to cook a 0:32:34.240 --> 0:32:37.080 good dish that day. And I also felt like, you know, oh, 0:32:37.200 --> 0:32:39.480 I can't go off such a high to such a 0:32:39.520 --> 0:32:41.360 long so I was putting a bit of pressure on myself. 0:32:41.400 --> 0:32:44.640 But I ended up making this squid dish with an 0:32:44.680 --> 0:32:48.200 ivosauce and it was like it was so yummy and 0:32:48.280 --> 0:32:50.440 I was so stoked with it, and it was I 0:32:50.520 --> 0:32:52.960 hadn't really had too many chances just based on the 0:32:52.960 --> 0:32:56.000 briefs of the challenges to bring out another Croatian dish, 0:32:56.080 --> 0:32:58.320 and so when I was like when I heard that 0:32:58.440 --> 0:33:01.360 squid was the feature, I was like, yes, this is 0:33:01.480 --> 0:33:04.040 what I'm ready for. This is so close to home, 0:33:04.160 --> 0:33:07.640 and so that that was a really fun, fun cook Still. 0:33:07.400 --> 0:33:10.840 Can't get past the caliber of these chefs that are 0:33:10.880 --> 0:33:13.640 so well known that come on to us this show 0:33:13.680 --> 0:33:16.360 here in Australia, and you could see the look in 0:33:16.400 --> 0:33:18.560 their face as well that this show is so well 0:33:18.560 --> 0:33:22.040 put together and that they're enjoying their interactions with each 0:33:22.080 --> 0:33:26.200 of you contestants, but also with the other judges as well. 0:33:26.200 --> 0:33:28.160 They're the host of the show, you know, And I 0:33:28.200 --> 0:33:30.600 thought that the judges do a great job of connecting 0:33:30.880 --> 0:33:33.880 with each of you contestants every episode. Do you think 0:33:33.880 --> 0:33:36.360 that they have a really tough job though, in making 0:33:36.400 --> 0:33:38.880 sure that they've given everyone the right amount of attention? 0:33:39.080 --> 0:33:39.719 Yeah, totally. 0:33:39.760 --> 0:33:43.040 I mean they're all huge challenges and some challenges are 0:33:43.040 --> 0:33:45.200 really quick as well, and so they might have to 0:33:45.480 --> 0:33:47.560 Like I think it was day two, they had to 0:33:47.600 --> 0:33:50.360 get to eighteen benches within a fifteen minute cook, and 0:33:50.640 --> 0:33:52.720 fifteen minute cook was a fifteen minute cook and there 0:33:52.720 --> 0:33:55.920 was no fancy camera work. It's exactly how it appeared 0:33:55.960 --> 0:33:57.800 on the show, and so the judges had to run 0:33:57.840 --> 0:33:58.400 to our benches. 0:33:58.360 --> 0:33:58.880 I don't remember. 0:33:59.080 --> 0:34:01.959 I think it was Jamie Oliver and Andy came to 0:34:01.960 --> 0:34:05.320 my bench and I was just like, Noah, so frantic, 0:34:05.440 --> 0:34:07.760 and they're just like, okay, quickly tell us all the things. 0:34:08.160 --> 0:34:11.640 But they did their best always to share time and 0:34:11.719 --> 0:34:14.879 advice with us. And I remember being so amazed at 0:34:14.920 --> 0:34:18.520 Donado from a Missina, just how kind he was coming on, 0:34:18.840 --> 0:34:21.720 Like all of the guests were phenomenal, but particularly Dnado. 0:34:21.800 --> 0:34:25.440 He just had so much advice afterwards to share an 0:34:25.520 --> 0:34:28.640 encouragement and it was so uplifting. I mean, some of 0:34:28.680 --> 0:34:29.400 the chefs came in. 0:34:29.440 --> 0:34:30.480 I was like, oh my. 0:34:30.440 --> 0:34:33.560 Goodness, these people were incredible and scary and I didn't 0:34:33.560 --> 0:34:35.480 even like I just didn't think I could be in 0:34:35.520 --> 0:34:37.640 the same room as them, but they would just humble 0:34:37.680 --> 0:34:40.439 themselves down to our level, and you know, they at 0:34:40.440 --> 0:34:42.240 some point in their life had been in our position 0:34:42.320 --> 0:34:45.160 to some extent, and it was beautiful to see the 0:34:45.320 --> 0:34:48.280 humility that they carried, both the judges and the guest chefs. 0:34:48.600 --> 0:34:50.759 You know, just before you left, you mentioned that you 0:34:50.920 --> 0:34:53.640 wanted to make your boys proud. So I'm curious to 0:34:53.680 --> 0:34:56.919 know what has the experience been like watching the show back. 0:34:57.000 --> 0:34:59.920 I'm assuming that you're watching it each episode with your family. 0:35:00.480 --> 0:35:01.520 Were your boys proud? 0:35:02.600 --> 0:35:06.880 Yeah, they definitely are. I mean, Harlan's the youngest, he's seven, 0:35:07.000 --> 0:35:10.640 and he he just thinks that he's like got the 0:35:10.719 --> 0:35:16.920 coolest family, and he tells everyone. I mean everyone at 0:35:17.000 --> 0:35:20.040 school knows that Harlan was on TV. And he's a 0:35:20.040 --> 0:35:23.120 bit more shy, but he's also just loving it so much. 0:35:23.360 --> 0:35:26.640 But I mean, it's really fun. They've brought the master 0:35:26.760 --> 0:35:30.320 Chef language into their house, and Harlan's my new biggest 0:35:30.320 --> 0:35:33.520 food critic. He you know, takes the judges, you know, 0:35:34.320 --> 0:35:35.479 could take them on any day. 0:35:35.960 --> 0:35:39.640 He's got for you ready tonight. Yes, you know it's 0:35:39.680 --> 0:35:41.040 going to be difficult. 0:35:42.080 --> 0:35:43.200 Exactly exactly. 0:35:43.239 --> 0:35:45.440 Snack time, you know, comes with its own set of 0:35:45.480 --> 0:35:48.360 challenges and pression now, but no, it's just been great 0:35:48.360 --> 0:35:51.000 they've been. It's been really fun to be able to 0:35:51.000 --> 0:35:54.040 share this with kids, because it's great to share it 0:35:54.040 --> 0:35:56.080 with friends and you know, my husband. 0:35:56.200 --> 0:35:58.960 But there's just something so fun about mom's on TV. 0:36:00.200 --> 0:36:03.520 But also feeding your kids. I think there's something about 0:36:03.560 --> 0:36:04.080 that as well. 0:36:04.640 --> 0:36:08.319 It's amazing to be able to equip young kids with 0:36:08.520 --> 0:36:13.440 their own knowledge of food and knowledge of nutrition. And like, 0:36:13.520 --> 0:36:17.400 my boys are the best eaters, and people are always like, 0:36:17.400 --> 0:36:19.720 how do you like your kids pick up Brussels sprout 0:36:19.719 --> 0:36:23.040 and broccoli and they love it, like they love every 0:36:23.040 --> 0:36:25.680 green and every vegel. I mean, Wolfgang will eat any 0:36:25.760 --> 0:36:28.440 cint of He will eat anything. He would like that fur, 0:36:28.880 --> 0:36:31.440 he wouldn't blink nite the bullspeas. He's ready to go 0:36:31.520 --> 0:36:34.680 in for anything. They're so adventurous with food, but it 0:36:34.719 --> 0:36:38.799 comes down to education and I love that. I love 0:36:38.840 --> 0:36:41.600 that they're so adventurous and creative when it comes to food, 0:36:41.640 --> 0:36:43.120 and I think that that's going to really serve them 0:36:43.120 --> 0:36:43.680 in life. 0:36:43.800 --> 0:36:46.719 Well, something I ask everyone who joins the podcast is 0:36:46.760 --> 0:36:49.360 this last question, which is what is something from behind 0:36:49.400 --> 0:36:52.000 the scenes, something that we wouldn't have seen watching the show, 0:36:52.040 --> 0:36:54.000 but kind of like a behind the scenes secret of 0:36:54.280 --> 0:36:56.279 what it was like to be, you know, in the 0:36:56.280 --> 0:36:58.320 Magic of Mastershire Australia. 0:36:58.400 --> 0:37:01.440 I think what was really fun was watching how all 0:37:01.480 --> 0:37:04.920 the contestants sort of dealt with a big day, Like 0:37:05.080 --> 0:37:09.120 every day was long and every day was super draining 0:37:09.160 --> 0:37:12.560 on your body and your mind. And some contestants would 0:37:12.560 --> 0:37:15.520 go home and they would be like like Phil, Oh 0:37:15.560 --> 0:37:17.560 my goodness, I don't know how he does it. He 0:37:17.719 --> 0:37:20.279 was just a superstar. He would go home every night, 0:37:20.520 --> 0:37:25.239 he'd make like eight gels. He would like make pathes 0:37:25.280 --> 0:37:28.880 and Mooses and suv and anything that was in the 0:37:28.920 --> 0:37:32.680 fridge and Amy and thereon. Brent and I would just 0:37:32.760 --> 0:37:35.120 usually go and get Chinese down the road and just go. 0:37:35.280 --> 0:37:37.120 Oh my goodness, what a day. 0:37:37.680 --> 0:37:41.360 So I think just watching how different people dealt with 0:37:41.400 --> 0:37:45.200 the pressure was really interesting. But I mean everyone had 0:37:45.280 --> 0:37:47.720 to do something because we were we were in it together, 0:37:47.960 --> 0:37:51.320 and yeah, hats off to the people that were able 0:37:51.360 --> 0:37:53.000 to keep going. 0:37:52.840 --> 0:37:53.879 Into with you. 0:37:54.320 --> 0:37:59.040 I'd be different. I'd be Chinese food, face down, I'll see. 0:37:59.040 --> 0:38:04.000 Exactly masks and getting getting as much sleep as possible. 0:38:04.360 --> 0:38:07.319 Yeah, one hundred percent. The face masks particularly. I just 0:38:07.360 --> 0:38:09.560 want to say thank you so much for your time 0:38:09.640 --> 0:38:11.799 chatting with me this morning. I thought you were so 0:38:11.880 --> 0:38:15.040 fantastic on the show, and I think quite aspirational for 0:38:15.320 --> 0:38:17.680 you know, lots of people to be watching you on 0:38:17.760 --> 0:38:20.200 the show with your story, so you know, I think 0:38:20.239 --> 0:38:21.600 a lot like a lot of us, I think will 0:38:21.640 --> 0:38:22.400 be in your audience. 0:38:22.640 --> 0:38:24.239 Oh, thank you so much. It was so lovely to 0:38:24.280 --> 0:38:25.800 meet with you and chat with you this morning.