Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast past weep their line Welcome back
Speaker 1: guys to TV Reload. As you may know, my name
Speaker 1: is Benjamin Norris and this is your podcast to get
Speaker 1: all the insight goss on the popular TV shows you
Speaker 1: may be watching from around the world. Undeniably, our TV
Speaker 1: sets are a major part of our home entertainment, and
Speaker 1: yet very little is known about how our favorite shows
Speaker 1: get made. So each episode, I've been finding guests that
Speaker 1: want to dive just that little bit deeper into the
Speaker 1: shows they're currently making, so that you can hear all
Speaker 1: their exclusive stories and gain access to some of the
Speaker 1: biggest names in Australian television. I want to thank you
Speaker 1: for downloading or subscribing to this podcast TV Reload, however
Speaker 1: you found it. I love hearing your feedback, so make
Speaker 1: sure you leave a review or a comment on your
Speaker 1: chosen podcast platform. This episode of the podcast, I'm joined
Speaker 1: by Phil and Grace, both eliminated from Master Chef Australia
Speaker 1: this week, and I've got to say, how could you
Speaker 1: not love them both. Phil's passionate about food, fitness and wine.
Speaker 1: Although he's born in Ireland, he did move to Melbourne
Speaker 1: twelve years ago, which is where he first sparked his
Speaker 1: love of food. If you love him as much as
Speaker 1: I do and you're not ready to say goodbye, you
Speaker 1: can follow him on his Instagram which is Phil Conaway Underscore. Graceie, however,
Speaker 1: has a passion for food that was ignited by her
Speaker 1: family's rich Croatian heritage. Grace showcased more than her Croatian
Speaker 1: flavors with a modern spin on traditional dishes. And if
Speaker 1: you also are not ready to say goodbye to Grace
Speaker 1: and you want to continue following her story, you can
Speaker 1: hit her up on Instagram which is Grace Jump, which
Speaker 1: is JU double P. You will hear about how Phil
Speaker 1: applied twice to get on the show and never gave
Speaker 1: up his Master Chef journey, and I hope you stick
Speaker 1: around for Grace, who also has some amazing things to say.
Speaker 1: I will ask about their highs and lows and how
Speaker 1: they ended up on Master Chef Australia. Grace's chance meeting
Speaker 1: is actually a really fun story. Grace will talk about
Speaker 1: that foe or I probably should say fur and what
Speaker 1: she thinks could have saved that dish. Phil will talk
Speaker 1: about where he wants to take his story with food next,
Speaker 1: and which format Master Chef Australian can testants he would
Speaker 1: like to follow in the footsteps of Plus. We will
Speaker 1: get plenty of exclusives from behind the scenes of Master
Speaker 1: Chef Australia, which is currently on Network ten and if
Speaker 1: you've fallen a little bit behind, you can catch up
Speaker 1: on ten Playing. Anyway, let's bring Phil into the podcast
Speaker 1: first and stick around for Grace, who will be popping
Speaker 1: in straight after. How are you Maine? Are you will?
Speaker 2: I'm very very well in you.
Speaker 1: Well. I'm excited because you know what, I am a
Speaker 1: big Master Chef fan, so I get very excited when
Speaker 1: I get to talk to everyone I relate.
Speaker 2: I'm an absolute master Chef Now for you, if I
Speaker 2: favor seeing them out in public, I'm like, oh, there's
Speaker 2: so and so from Master Chef. Now I get to
Speaker 2: be one of them. It's just cool.
Speaker 1: Who's your favorite? I should this is not even a question,
Speaker 1: but who was your favorite Master Chef contestant overall time?
Speaker 2: I'm a big fan of can I love can Ang.
Speaker 2: It's just love his style, everything he does on the show.
Speaker 2: And Pete, who was on a couple of years ago
Speaker 2: really inspired me to follow the path. I kind of
Speaker 2: love that, like fancy food side of things, so he
Speaker 2: was definitely one that I followed. But yeah, anyone MasterChef
Speaker 2: re Lates, I just love it.
Speaker 1: Well. You know, Kahn went on to do Australian Survivor,
Speaker 1: So would you be interested in going on Australia and
Speaker 1: Survivor following his trajectory.
Speaker 2: I would love to follow a Khan's path. I don't
Speaker 2: know my bills for the Survivor Island if I could
Speaker 2: live in the wilderness like that, but maybe you'll never know.
Speaker 1: You talk a bit of a risk on Sunday Nights episode,
Speaker 1: and for me, I find it really hard to work
Speaker 1: out who is possibly going to go home with some
Speaker 1: of those decisions that you made. Did you walk away
Speaker 1: with any regrets?
Speaker 2: Definitely walk away with some regrets having left competition at
Speaker 2: the stage that I did because I felt I had
Speaker 2: so much left to give, and definitely a few sleepless
Speaker 2: nights on what I would have cooked if I had
Speaker 2: had my time again. But all in all, I'm super
Speaker 2: proud of what I achieved over the five weeks on
Speaker 2: the show.
Speaker 1: What did you learn from Rick Stein when he turned
Speaker 1: up because you know, he's so iconic and iconic for
Speaker 1: Master Chef, and I feel like everyone that ever gets
Speaker 1: the experience of seeing him and working alongside him learn something.
Speaker 1: What was the take home.
Speaker 2: I think from him, it's just the sense of that
Speaker 2: food and place and how it all goes hand in hand,
Speaker 2: and you can kind of see that across all the dishes.
Speaker 2: Every dish had a different story from a different part
Speaker 2: of the world. And I think he really kind of
Speaker 2: stepped up the level of cooking in the competition that day,
Speaker 2: just from his kind of wisdom and aura being in
Speaker 2: the Master Chef kitchen.
Speaker 1: It was also interesting because with a coffee and squid
Speaker 1: with the pickled cauliflower, I was like, this is delicious.
Speaker 1: But you know what's funny is that when I'm cooking
Speaker 1: at home and I have people coming over and I
Speaker 1: have less time, I always cook something with ginger, coriander
Speaker 1: and lime because I love the smell that it creates
Speaker 1: in your kitchen. It makes it feel like, even if
Speaker 1: you're not the best chef, you know a thing or
Speaker 1: two is that one of your favorite smells. Was that
Speaker 1: a trick that you thought you'd use?
Speaker 2: You know it wasn't before the show, the Southeast Asia
Speaker 2: kind of thing wasn't something I had done much cooking with.
Speaker 2: But as soon as I got on the show and
Speaker 2: started cooking with the likes of like Brand and Heel
Speaker 2: and they kind of really introduced me to that side
Speaker 2: of flavors and then I've just been obsessed with it
Speaker 2: ever since and going to restaurants in Melbourne like Sarai
Speaker 2: where it's obviously a huge focus, and I just love
Speaker 2: that level of aromats and flavors and you can do
Speaker 2: so much with such little ingredients when you treat them right.
Speaker 1: I'll just get the saucepin out. The only thing I
Speaker 1: do is I put real butter.
Speaker 2: Well, I'm a sucker for butter, so I'm not going
Speaker 2: to say no. I love butter and everything. So maybe
Speaker 2: that's what I needed. Fewd butter on top of the skull.
Speaker 1: How do you look so good? I mean, I use
Speaker 1: butter and I need to do a couple of runs
Speaker 1: around the block just to make sure that I, you know,
Speaker 1: don't blow up.
Speaker 2: But definitely a balancing act. Barries five days a week
Speaker 2: absolutely helps, but it's definitely a struggle.
Speaker 1: Where did I was going to ask you where did
Speaker 1: your love of food come from.
Speaker 2: Well, I was a real fussy eater as a kid,
Speaker 2: and my mom would cook the traditional meat and vege
Speaker 2: Irish dinners and I always had to add something different
Speaker 2: to the rest of the family. And when I was
Speaker 2: about fourteen, she was like, I'm sick of cooking two
Speaker 2: dinners every single night, so if you're having something different,
Speaker 2: you're cooking it yourself. And I was like, well, fine,
Speaker 2: I will then, and I just started cooking and just
Speaker 2: had a love for it. And yeah, being from a
Speaker 2: small country town in the west of Barlan, it's not
Speaker 2: exactly the culinary cornerstone of the world, so I knew
Speaker 2: there was more out there in the food world. And
Speaker 2: I moved to Melbourne and then just yeah, it's hard
Speaker 2: to not get engrossed in the food scene here and
Speaker 2: it's just kind of taking over my life and I
Speaker 2: love it.
Speaker 1: You know. I went on a holiday to Bantry in Ireland.
Speaker 1: I thought the food down there was actually quite amazing,
Speaker 1: just some of those sort of home styles on home
Speaker 1: cooks and things like that. How does that continued to
Speaker 1: influence your cooking since you come to Australia.
Speaker 2: Yeah, I think that's probably something that I've kind of
Speaker 2: forgotten about the Irish food and stuff since I left there,
Speaker 2: and I've focused a lot more on what I've been
Speaker 2: learning and cooking here. But I did have a trip
Speaker 2: back home last year. It was the first time I've
Speaker 2: been home in like four years because of COVID, and
Speaker 2: it was quite a sentimental trip, and I definitely took
Speaker 2: some of the learnings from being back there with me
Speaker 2: and cooking with my nand was a great cook and
Speaker 2: pastry chef and doing different tarts and breads and all
Speaker 2: the little traditional Irish dishes that unfortunately I didn't get
Speaker 2: to pull out on the show. But yeah, definitely something
Speaker 2: I want to explore a lot more of my cooking.
Speaker 1: They bring people back on the show all the time.
Speaker 1: Maybe you'll just do it the next time that you're
Speaker 1: in the kitchen.
Speaker 2: Yes, if they ever gave me back, I'm ready to go.
Speaker 1: How hard is it and how hard is it for
Speaker 1: people you know looking in on getting onto this show?
Speaker 1: So was it difficult for you to apply and get
Speaker 1: onto the show? Like what was that process like for you? Yeah?
Speaker 2: Well, I'd applied previously the year before, and I got
Speaker 2: through that final cook for the judges and didn't quite
Speaker 2: make it. So this is my second time applying, and
Speaker 2: you kind of take it for granted that you know,
Speaker 2: there's thousands of people that apply and hundreds of people
Speaker 2: that get auditioned through, and it is quite a rigorous
Speaker 2: process to even just make it on the show. It's
Speaker 2: such a great achievement and something I'm massively proud of.
Speaker 2: And yeah, I'm kind of sad I won't get to
Speaker 2: audition again, to be honest, because it is a fun
Speaker 2: process of going through that and cooking through your spot
Speaker 2: in the show and one of what's coming next. But yeah,
Speaker 2: excited for the next chapter two.
Speaker 1: What worked from you know the year on year, so
Speaker 1: you know you didn't get on last year and then
Speaker 1: did you trine up your game or did you see
Speaker 1: things that happen in the audition process that you may
Speaker 1: be borrowed for the second time around.
Speaker 2: I think in a weird way, I kind of took
Speaker 2: the pressure off myself a bit in the second time
Speaker 2: doing it. The first time, I was like, this is it.
Speaker 2: I know, I'm going to be honest, like there was
Speaker 2: no way about yes, And then I didn't make it. It
Speaker 2: was quite a notch to the confidence, and I cooked
Speaker 2: for about two months after the auditions, and I found
Speaker 2: out how to even watch the series last season and
Speaker 2: took me a couple of apps to kind of get
Speaker 2: into it. And then this year I went to it.
Speaker 2: I was like, do you know what I may get
Speaker 2: onto me? I'm just going to go cook, enjoy myself
Speaker 2: and see what happens. And yeah, I think just having
Speaker 2: that relaxed approach to it definitely helped the time.
Speaker 1: When Big Brother came to Australia, I really wanted to
Speaker 1: do it after the first season, so I applied for
Speaker 1: the second one, got really close to getting onto the show,
Speaker 1: and then I couldn't watch the series that whole series,
Speaker 1: like everyone was talking about it and I couldn't even
Speaker 1: turn the TV on. I actually got a job at
Speaker 1: night time so that I didn't have to be at
Speaker 1: home any even risk watching any of it. Ended. The
Speaker 1: story is that I apply seventy five thousand times and
Speaker 1: get on and win. Never give up, never give up.
Speaker 1: What about this is one of my favorite things. I Mean,
Speaker 1: if you're a super fan of a show and you
Speaker 1: finally get on, you know, what was the experience like
Speaker 1: compared to your expectations?
Speaker 2: It was really kind of in a weird way, what
Speaker 2: I thought it was going to be. I think I
Speaker 2: was kind of gone into a being like like, oh,
Speaker 2: this might be a bit like, you know, Don't Meet
Speaker 2: your Heroes kind of a thing that you go on
Speaker 2: and it's not like what it is on TV. But
Speaker 2: when you're in there and you're cooking, like it feels
Speaker 2: like it's on TV, Like it's that clock of your head,
Speaker 2: the judges at your bench, like it's just frantic cooking
Speaker 2: down to that last second. Like getting to go into
Speaker 2: that amazing pantry and the huge equipment shelf that they
Speaker 2: have in there.
Speaker 1: It was.
Speaker 2: Yeah, it was really a dream come true. And I
Speaker 2: absolutely loved it. And I said to the guys, if
Speaker 2: I could do it as a job, week in, week out,
Speaker 2: I would absolutely do it.
Speaker 1: I don't know if your nerves can handle that much stress.
Speaker 1: I don't know. That looks really stressful with me.
Speaker 2: Yeah, it was quite stressful. It's a lot of pressure.
Speaker 2: But I mean when the cooks go well, it's great.
Speaker 2: When they don't go well, yeah, it's pretty stressful.
Speaker 1: Is it triggering to watch it back on the show, Like,
Speaker 1: do you find that your emotions are exactly the same
Speaker 1: as what they were on that day that you're cooking.
Speaker 1: I mean, what's that Like?
Speaker 2: I think on the days where I didn't cook as well,
Speaker 2: like you kind of have that bit of anxiety watching it,
Speaker 2: being like, oh god, this is where I took that
Speaker 2: wrong turn. Or I can just see myself I'm not
Speaker 2: cooking with confidence and passion, and the pressure get to
Speaker 2: me and it's that thing of you know, not being
Speaker 2: in control. I can't do anything about it. You just
Speaker 2: kind of sit back and watch it. But yeah, it
Speaker 2: is fun to watch it back and see how it
Speaker 2: all unfolds, and especially watching all my other mates cooking
Speaker 2: in the kitchen, Like, it's been so good watching everyone
Speaker 2: just happy doing what they love and cooking off a storm.
Speaker 1: It's kind of why Master Chef is so popular, though,
Speaker 1: is because that camaraderie that is created by the type
Speaker 1: of people that they cast on this show. They are finding,
Speaker 1: you know, really good people who all share this really
Speaker 1: common interest in cooking. I think that all seems to
Speaker 1: gel very well. And were you surprised at how well
Speaker 1: you got along with everyone else and that there wasn't
Speaker 1: really any conflict.
Speaker 2: Yeah, I was so surprised with the connections, and like
Speaker 2: even when you watch the show and say, you know,
Speaker 2: the first couple of eliminations and you see the people like,
Speaker 2: oh no, they've been eliminated, I'm like, how can you
Speaker 2: be that upset? Like you've already been there a few days.
Speaker 2: But you do become so close so quickly, because like
Speaker 2: you live together, you go to the set together, like
Speaker 2: you're all day filming, you're cooking together, you're learning from
Speaker 2: one another, and we all have this share passion which
Speaker 2: is food and master Chef, and you bond so closely
Speaker 2: from day one and friends now from the show that
Speaker 2: I feel like I've known them my whole life. Like
Speaker 2: it's you become so close so quick.
Speaker 1: I mean last night you probably got one of the
Speaker 1: bigger gasps though, Like when they said you were going home?
Speaker 1: Is that quite emotional to watch? I don't. I I think.
Speaker 2: It was almost kind of validating in a way because
Speaker 2: I felt like I could have achieved more. And I
Speaker 2: went out early and a lot of the other contestants
Speaker 2: had messaged me as well, and they were like, you know,
Speaker 2: we were still so surprised when you went because you've worked,
Speaker 2: you know, so hard and had so much more ability
Speaker 2: to give to the show. So I think it kind
Speaker 2: of been me a bit validated in the sense I
Speaker 2: felt a bit crappy that I went out earlier than
Speaker 2: I would have liked, and to know that, like, Okay,
Speaker 2: it was just a bad cook on that day. It's
Speaker 2: not you know me as a cook.
Speaker 1: I don't know if you're going to be able to
Speaker 1: help me with this. But I was reading all the
Speaker 1: comments on the blogs yesterday and it's only becoming more
Speaker 1: and more apparent that they've dropped the theme song. You know,
Speaker 1: the hot and Cold theme song by Old Perry. Do
Speaker 1: you have you got any inside tea on that? Like? What?
Speaker 1: Why have they decided to remove that theme song? What
Speaker 1: do you know?
Speaker 2: I don't know why, and I'm absolutely devastated. That was
Speaker 2: one of the things I was looking forward to most
Speaker 2: is seeing me running into the kitchen to your heart
Speaker 2: and your cold. But yeah, they might bring it back.
Speaker 1: You never know, we'll make the version of home for you.
Speaker 2: The very last day after filming, Kat and I were
Speaker 2: leaving the hotel about to get our ubers and the
Speaker 2: song just came in and the lobby and we just
Speaker 2: loved each other and we were like, what the hell
Speaker 2: was this just come on here? It's a special song.
Speaker 1: I'm assuming you're running your own social media so you
Speaker 1: can talk to the fans that are out there that
Speaker 1: are watching the show. You know, this show is so
Speaker 1: well liked globally. Have you been surprised by how far
Speaker 1: and wide the comments have been coming into you.
Speaker 2: Yeah, it's been crazy. It's like NonStop from every corner
Speaker 2: of the globe, from here in New Zealand, India, South Africa,
Speaker 2: back in Europe and the US. It's just been amazing
Speaker 2: to see so many people reaching out, and especially since
Speaker 2: leaving the show, like people send to me, you know,
Speaker 2: the kids so upset to see me leave, and they
Speaker 2: drawn little pictures of me in the kitchen to say,
Speaker 2: are like all the best of the future. And I'm like, oh,
Speaker 2: these people are just so so lovely and there's so
Speaker 2: much love and support because I think people could tell
Speaker 2: that I was quite upset to be leaving, and yeah,
Speaker 2: the support it has just been massive.
Speaker 1: But also the judges were really empathetic as well. I
Speaker 1: mean they always are. They always give a few set
Speaker 1: of taglines, but they seemed very connected.
Speaker 2: Yeah. Absolutely, And the judges put so much time and
Speaker 2: effort in And I think they probably did feel that
Speaker 2: way with me because I started off quite poorly and
Speaker 2: they pointed me in the direction I needed to go.
Speaker 2: You know, Chuck and Andy would come into the green room.
Speaker 2: They'd give us different cookbooks and tell us what blogs
Speaker 2: we're reading and what videos to be looking up, and
Speaker 2: what we needed to work on for our own skill sets.
Speaker 2: And they kind of see me take that on dive
Speaker 2: head thrust into the work and grow as it cooked
Speaker 2: through that competition. And it's kind of, you know, like
Speaker 2: them being our teacher and seeing us leave at the
Speaker 2: end of school term, and they do feel that connection
Speaker 2: with us.
Speaker 1: You know, when you look back at this experience in
Speaker 1: a few years time and you think about this whole experience,
Speaker 1: what do you think will be the take home from
Speaker 1: those judges, Like what do you think will stay in
Speaker 1: your mind that will still be impacting the way you
Speaker 1: cook in the kitchen.
Speaker 2: I think they just instilled that belief in me to
Speaker 2: just believe in myself to follow my passion. Like then
Speaker 2: you how much I wanted this and how much I
Speaker 2: loved food and wine in this industry, and how much
Speaker 2: I wanted to be a part of it. And like
Speaker 2: I said on the show, I was quite a bit
Speaker 2: lost last year. You know, I finished up with my
Speaker 2: job but in the fitness industry, and I was moving
Speaker 2: into food and wine, and I was, you know, thirty
Speaker 2: three years old starting over again. It was a bit daunting,
Speaker 2: and I didn't know where I was going to go
Speaker 2: at the end of last year. And they kind of
Speaker 2: put that belief back into me that like, I have
Speaker 2: this ability and I'm passionate about food and I can
Speaker 2: set out to achieve these things with a bit of
Speaker 2: hard work and determination. And yeah, without them, I wouldn't
Speaker 2: be as confident and excited for the future as I
Speaker 2: am right now.
Speaker 1: Where are you wanting to take this Master Chef experience,
Speaker 1: because you know, you've just had a bit of an
Speaker 1: up you know, have you thought about how you want
Speaker 1: to use the master Chef experience to sort of extend
Speaker 1: the way that you're cooking.
Speaker 2: Yeah, the food and wine is obviously the passion for me,
Speaker 2: and I want to be able to marry the two
Speaker 2: if I could, I would love to have my own
Speaker 2: show eventually traveling around to different wineries and wine regions
Speaker 2: of the world and exploring how food and wine works together.
Speaker 2: And doing some education on that, and if I could
Speaker 2: follow something kind of that route will be fantastic. I
Speaker 2: would love to have my own wine bar as well
Speaker 2: one day too. That'd be another great project to work on.
Speaker 2: But yeah, at the moment, I'm doing a bit of
Speaker 2: work in some restaurants around Melbourne on the weekends, doing
Speaker 2: some wine buying as well, and just exploring the industry
Speaker 2: as much as I can.
Speaker 1: Yeah, I appreciate it as well. When you were leaving,
Speaker 1: you said, I'm going to go home and have a
Speaker 1: glass of wine with my wife and then I'll think
Speaker 1: about what's happening next. How was that glass of wine?
Speaker 1: What did your wife have to say?
Speaker 2: It may have been a bottle not at last. So
Speaker 2: proud of me, of course, and it was so great
Speaker 2: for us to be able to sit back and just
Speaker 2: watch it together all on fold and just be Yeah,
Speaker 2: she's like my number one supporter and just believes in
Speaker 2: me so so much. To be honest, I probably wouldn't
Speaker 2: have even applied the second time around if it wasn't
Speaker 2: for her pushing me and believing in me as much
Speaker 2: as she does. So Yeah, forever grateful for that.
Speaker 1: What is something from behind the scenes something that maybe
Speaker 1: we didn't see, kind of like a behind the scenes
Speaker 1: secret of what it's like to be a part of Mastership.
Speaker 2: I think the biggest thing that got me was, you
Speaker 2: know that walk up did you do at the start
Speaker 2: of the day to that front door, that you actually
Speaker 2: do that about ten different times because they need to
Speaker 2: get all the different camera wangles on it. That was
Speaker 2: probably the one thing I won't miss from from the
Speaker 2: show is morning walk ups.
Speaker 1: Do you have to stay doing the same walk? Like,
Speaker 1: do you ever? You know, do you try and do
Speaker 1: a bit of a fonsie at one point and they're like, no,
Speaker 1: stick to just the are they telling you what the
Speaker 1: inspiration is and what you should be thinking of to
Speaker 1: give you that you know, the intensity of walking into
Speaker 1: the kitchen and.
Speaker 2: Now they're trying to keep you relaxed, and you know,
Speaker 2: you know, if it's a black Apron day, obviously it's
Speaker 2: a bit more of an intensity kind of move. So
Speaker 2: they'll try and keep that intense move for the elimination days.
Speaker 2: And if it's a wide Apron day, it's you know,
Speaker 2: happy and cheery, but yeah, it's continuity. You've got to
Speaker 2: be in the same spot, walk the same way. Through
Speaker 2: and yeah, they get the different camera angles around the
Speaker 2: garden as you're coming in the morning, and yeah, it
Speaker 2: can be quite chilly on some of those mornings, and
Speaker 2: you just got to smile and pretend like it's nice
Speaker 2: and warm summer days.
Speaker 1: Mate, it was so lovely to talk to you, fantastic
Speaker 1: to watch you on the show. I don't know what
Speaker 1: we're going to do without the eye candy, so you know,
Speaker 1: maybe the others will have to up the ante.
Speaker 2: Maybe I might get them down and the fitness work
Speaker 2: up with me and see if we can get them
Speaker 2: up skills. Well, thank you so much for having me
Speaker 2: see you.
Speaker 1: A fantastic chat with Phil there, and I think he
Speaker 1: really showed us his love of the show, which makes
Speaker 1: me really hope one day he'll be back in that kitchen.
Speaker 1: I must say as well, I also have a love
Speaker 1: of food and wine and I probably should be adding
Speaker 1: in that gym session. Now we've got Grace ready to
Speaker 1: pop in and I think you'll really appreciate her infectious
Speaker 1: way of talking. Plus we'll get a few behind the
Speaker 1: scenes secrets of her time on MasterChef Australia. Congratulations on
Speaker 1: your Master Chef journey.
Speaker 3: Thank you so much.
Speaker 1: You know, you seemed like an early favorite to me,
Speaker 1: Like as soon as the show started, I was like, Oh,
Speaker 1: this person's going to go the whole way. Is there
Speaker 1: talk amongst the contestants of how popular each of you
Speaker 1: may be to the audiences once it goes to television.
Speaker 4: No, I feel like we were just so immersed in
Speaker 4: every day in like the pressure and trying to be
Speaker 4: creative and show up every day. I feel like we
Speaker 4: just forgot, well, at least I forgot half the time
Speaker 4: that there were cameras and even though they were directly
Speaker 4: in our faces. I mean, it was very much more
Speaker 4: about living in the moment. And it's only been since
Speaker 4: where we've watched the show back and we're able to
Speaker 4: sort of see who's featured and how people are perceived
Speaker 4: on screen. I mean, everything seems so much more real
Speaker 4: when you're watching it back and you get to actually
Speaker 4: see what other people were cooking and what they were
Speaker 4: coming up with, which has been so cool.
Speaker 1: Are you surprised by any of the responses to some contestants?
Speaker 1: Is there anyone that's coming across differently to how it
Speaker 1: was when you were there in the kitchen?
Speaker 3: Nothing in a negative way.
Speaker 4: I think more than anything, it's just been amazing to
Speaker 4: see people's personalities just burst on the screens.
Speaker 3: I mean, I have loved watching Rue.
Speaker 4: She's just divine, and seeing her interviews, which we obviously
Speaker 4: never got.
Speaker 3: To see, has just been so hilarious.
Speaker 4: And I guess even just seeing Brents but personality just
Speaker 4: burst again since his last season, it's just been wonderful
Speaker 4: to watch back.
Speaker 1: Well, the Fur cook has been one of my favorites
Speaker 1: to watch. I'm so sorry that you left on this,
Speaker 1: but I'm particularly obsessed with Vietnamese d I think you
Speaker 1: even just saw me talking before about making bone broths. Yes,
Speaker 1: I'm obsessed. How familiar were you with this particular cuisine.
Speaker 4: I have such a respect for the cuisine and the culture,
Speaker 4: but it's just not something that I'm familiar with one cooking,
Speaker 4: or two really even eating. I mean I hadn't had
Speaker 4: I think I've had fur maybe twice in my life,
Speaker 4: so neither times were memorable. So, I mean, Luke's version
Speaker 4: was phenomenal and it definitely has converted me, but having
Speaker 4: the first good experience on a black Apron day was
Speaker 4: not ideal.
Speaker 1: Well, you know what's funny when my partner and I travel.
Speaker 1: The very first thing that he does is find out
Speaker 1: where the fur is in the area, Like we went.
Speaker 1: I went to breakfast radio for three is in central Queensland,
Speaker 1: and before he'd made friends, he knew where all the
Speaker 1: furs were.
Speaker 3: So it's your thing.
Speaker 1: Yeah, yeah, Well we leave the bulls, penis and the
Speaker 1: post out of ours.
Speaker 3: Yeah yeah, that's optional.
Speaker 1: Anyway, I just wanted to say to you if you're
Speaker 1: going to do it again. So I use a cheese
Speaker 1: cloth to strain the broth and sometimes that sort of
Speaker 1: more finer straining technique can sort of dissipate that fat
Speaker 1: because you've got to get that oily fat off the top.
Speaker 1: I also find which you didn't have the time to do,
Speaker 1: but if you refrigerated, it actually gelatinizes and the fat
Speaker 1: and the oil sort of rises to the top and
Speaker 1: you can skim it off.
Speaker 4: Finally, it makes sense. Yeah, There's been so many things
Speaker 4: in hindsight where I'm like, oh, man, I wish I
Speaker 4: had have done this, and I wish I had grabbed
Speaker 4: a third or fourth oil filter. But I mean, just
Speaker 4: with the time pressure, because I'd made a mistake early on,
Speaker 4: it possibly could have been rectified with another hour or two,
Speaker 4: but we definitely didn't have that, so and even my
Speaker 4: go to methods, like I was thinking at the time,
Speaker 4: I'll grab some eggs and clarify it that way. But
Speaker 4: I mean, we only had the ingredients that they provided us,
Speaker 4: and the eggs weren't part of the list, So I
Speaker 4: mean we just had to We had to do what
Speaker 4: we could, and unfortunately it wasn't enough to keep me
Speaker 4: in the competition, but nonetheless it was still a credible
Speaker 4: challenge to be part of.
Speaker 1: Is the noise from the gantrees sometimes adding extra stress.
Speaker 4: I think it really depended on the day the challenge.
Speaker 4: I mean I remember back to some challenges where it
Speaker 4: was just not as much pressure, and I think even
Speaker 4: my nomad cook, I remember just laughing with the and
Speaker 4: Brent who were up on the gantree and it was
Speaker 4: just fun, like we were in a high pressure environment,
Speaker 4: but you were still able to have relationship. Mind you,
Speaker 4: on last night's cook and on any pressure test day,
Speaker 4: it always was a little bit like shut it off
Speaker 4: and just focus, and a lot of the time the
Speaker 4: judges would say to us, like you don't have the recipe.
Speaker 3: I mean, yesterday was a little bit different.
Speaker 4: But in other pressure tests, we didn't have the recipes,
Speaker 4: and so even when you're in the gantree and you
Speaker 4: think you're helping, you might not be anyway, So it
Speaker 4: was best to just focus in on what you were doing.
Speaker 1: I think it's amazing that you would apply to do
Speaker 1: this sort of a show, because I think it is
Speaker 1: a big competition and you're putting a lot of pressure
Speaker 1: on yourself. You know, where did the idea for you
Speaker 1: come from wanting to apply to do this show?
Speaker 2: Yeah?
Speaker 4: I mean it's crazy, and I look back at the
Speaker 4: group of and think we're all just insane for.
Speaker 3: Putting ourselves through that.
Speaker 4: But all of it comes with a huge passion for food,
Speaker 4: so I understand why. But I actually didn't really seek
Speaker 4: this out intentionally. I was actually I just finished watching
Speaker 4: back the previous season, last year's season, and was kind
Speaker 4: of just like toying around with the idea, but never
Speaker 4: really thought, oh, I'd be able to one build up
Speaker 4: the courage to put in an application or to even
Speaker 4: you know, have someone accept my application. But I bumped
Speaker 4: into Andy at a local cafe and got chatting with him,
Speaker 4: was just telling him how much I love the show.
Speaker 4: And he we got chatting about my business and that
Speaker 4: I work in agriculture and I married to a chef.
Speaker 4: I'm a huge foodie and him and his wife was
Speaker 4: so beautiful. They had so much time for me, and
Speaker 4: they were just like applications closed and like two days
Speaker 4: you have to apply, go home, do it right now.
Speaker 4: And it was just kind of that sign that I needed.
Speaker 4: And I really didn't think much of it. I put
Speaker 4: in an application and kind of just went well, Andy
Speaker 4: said to do it. I've got you know, I'm sure
Speaker 4: there's thousands of people that are going to apply, so
Speaker 4: we'll see what happens. And yeah, when I got the callback,
Speaker 4: I was so surprised, but I mean it was the
Speaker 4: best like unexpected situation to come up to.
Speaker 2: Here.
Speaker 1: Do we know if he actually followed it up to
Speaker 1: see and sort of helped you along in the process.
Speaker 3: Did I don't really know.
Speaker 4: I don't think so, actually, because when I when I
Speaker 4: did my first audition in front of the judges, I
Speaker 4: think you see on the first episode they did like
Speaker 4: a quick run through of like the judges going around
Speaker 4: Australia and finding the cast. And I remember that day
Speaker 4: Jock and Andy came to my bench for the first time.
Speaker 3: And they're like, so, what are you cooking? Who are you?
Speaker 3: Where are you from?
Speaker 4: And I was like, you told me to apply andy,
Speaker 4: and he had like that oh my goodness, no, my
Speaker 4: complea actually here moment, which.
Speaker 1: Is wow, really cool. Okay, so there was no extra
Speaker 1: help from him to say considering that he had forgotten.
Speaker 1: Do you know it's really weird? And I'm gonna hate
Speaker 1: myself for saying this to you because I have hated
Speaker 1: everyone online commenting about this with you. But you were
Speaker 1: the first contestsan I saw, and I hadn't been familiarized
Speaker 1: with the theme. I didn't know what was Secrets and Surprises.
Speaker 1: I didn't know what was kids. And I saw your
Speaker 1: photo and I was like, oh, they're going They're going
Speaker 1: with like young people or something. I thought the theme
Speaker 1: was going to be like seventeen to twenty one year olds,
Speaker 1: you know what I mean? Like, I know, this is
Speaker 1: so bad because then now I'm annoyed reading the comments
Speaker 1: with people like well, she looks like she should be
Speaker 1: in she looks so young. You know, I hate it.
Speaker 1: But did you get sick of people talking about how
Speaker 1: young you are?
Speaker 4: I have had it my whole like teenage years plus.
Speaker 4: And look, there's not many years clearly that I've had that.
Speaker 1: But if I saw you driving past in a car
Speaker 1: and I was a police officer, I'll pull you over
Speaker 1: because I'd be like.
Speaker 3: That's so funny.
Speaker 4: Now, look, especially given my current life situation being married
Speaker 4: and having step kids, that's righting a business. It's like
Speaker 4: I hear it everywhere I go. But I mean my
Speaker 4: mum raised me good. I'm a go getter, so I mean,
Speaker 4: I'm just used to it now.
Speaker 1: I guess, Well, you're further along in life than I am.
Speaker 1: And I'm forty three. So you know, you're a wife,
Speaker 1: you're a stepmom, you're a business owner, you're a university graduate,
Speaker 1: you're a cooking enthusiast. Like as in, people you know
Speaker 1: probably don't know how far along you've come. I mean,
Speaker 1: you just maybe gave me the answer. But where has
Speaker 1: your passion for life and to get this far along
Speaker 1: come from?
Speaker 3: Oh?
Speaker 4: Yeah, I guess I just touched on it. I've had
Speaker 4: just the best upbringing. My parents are incredible people who
Speaker 4: invested so much in me, and I mean they've always
Speaker 4: been big supporters in what I've done. And this was
Speaker 4: no different, And then yeah, I would totally have to
Speaker 4: attribute it also to my husband. He's a huge supporter,
Speaker 4: and I mean even in the food sense, he was
Speaker 4: such an encouragement. I didn't think I would be able to,
Speaker 4: i mean, cook as well as I did on the show,
Speaker 4: or even really you have the confidence to do it,
Speaker 4: but he was. He made it really simple and like
Speaker 4: simplified cooking. I think that that's something that people get
Speaker 4: wrong about cooking. And I mean, I guess when it
Speaker 4: comes to detailed desserts it's a bit different then, but
Speaker 4: in essence, I mean, we go on the show every
Speaker 4: day and we get ingredients, we get equipment, and we
Speaker 4: make things taste good and it's kind of that simple.
Speaker 4: And my husband Tim really encouraged me to like just
Speaker 4: trust myself, back myself, and I just had such a
Speaker 4: good group of people around me, friend's family, and so
Speaker 4: I can't, you know, take the credit. It's because I've
Speaker 4: got an army behind me who support me, which I
Speaker 4: would give all the credits to.
Speaker 1: Who is this man so hanging a sex? So? Where
Speaker 1: did you find him? How did you find him? He
Speaker 1: sounds like a really good element that's been added into
Speaker 1: your life. What's the story there, I want to know.
Speaker 4: So when I moved to Victoria, I used to live
Speaker 4: in Queensland, all my family's up there. Moved to Victoria
Speaker 4: and started working in a just a specialty coffee cafe.
Speaker 4: I was and ended up managing that cafe and he
Speaker 4: was the head chef, And so we work together for
Speaker 4: probably three or four years, and then eventually stopped working
Speaker 4: together and started dating.
Speaker 3: And Yeah, we just shared such a passion for food.
Speaker 4: We had so much in common, but at the same
Speaker 4: time completely different in so many ways as well. So
Speaker 4: I feel like that's often when you know couples work best,
Speaker 4: is when they can support each other in different ways.
Speaker 3: And so, yeah, he's amazing.
Speaker 4: He had the olive business before I was around, and
Speaker 4: so I was able to really jump in on that,
Speaker 4: and after COVID, I guess we've both ever since been
Speaker 4: full steam ahead working in that lane.
Speaker 1: Now, when you mentioned at the start of this competition
Speaker 1: to the media that your ultimate dream was to sort
Speaker 1: of own your own land with your husband where you
Speaker 1: both can grow and farm everything on site, you know,
Speaker 1: I think all of that sounds amazing. Do you reckon
Speaker 1: that this Master Chef experience has brought you closer to
Speaker 1: being able to achieve that.
Speaker 4: Yeah, absolutely, I mean, if nothing else, it's just given
Speaker 4: me confidence that you just have a go at things
Speaker 4: in life.
Speaker 3: And look, I got eliminated.
Speaker 4: I didn't make it to the end, and the show
Speaker 4: was enough confidence for me to you know, have a
Speaker 4: cracket at something like that. I mean it feels like
Speaker 4: a real future down the line goal. But I mean
Speaker 4: we just have a super big passion for food and
Speaker 4: good quality of produce. We're so involved in the agricultural
Speaker 4: industry down on the Mornings to Peninsula, and so being
Speaker 4: able to expand that further from olives into fruit and
Speaker 4: vegetables and grazing animals would just be such a like
Speaker 4: life goal for me.
Speaker 1: Yeah, I'm in Melbourne, so I'm coming down to get
Speaker 1: some oil. Just don't you.
Speaker 2: Know.
Speaker 1: The series was given the theme secrets and Surprises, which
Speaker 1: I guess you didn't know before you know, getting on board.
Speaker 1: What would you say was the biggest surprise?
Speaker 3: Do you know what? I actually would say?
Speaker 4: The no recipe With last night's episode, I mean there
Speaker 4: was lots of like Jamie Oliver coming on, blew my mind.
Speaker 4: I had no idea and that was so epic. But
Speaker 4: I think because it was day one, we were like,
Speaker 4: they're going to do something big. I didn't expect it
Speaker 4: to be that big, but like, and with that anticipation
Speaker 4: that it was going to be a big day, I
Speaker 4: was just so focused on their pressure test to read
Speaker 4: this recipe and when they told us it was fur
Speaker 4: and I was like already, just because I had no
Speaker 4: idea how to cook this thing. I was just like, Okay,
Speaker 4: follow the recipe, you'll be good. And when they dropped
Speaker 4: that surprise, I was just like so blindside advice.
Speaker 1: It's just just so many ingredients though, you know. And
Speaker 1: that's the reason why I mainly prefer to go and
Speaker 1: have a foe out because it's sometimes cheaper to do that,
Speaker 1: to go and have them do it, because there is
Speaker 1: so many elements. Whilst I enjoy the fiddliness of it
Speaker 1: myself and I like to make my own bone broth
Speaker 1: because I know it's got like all the nutrients and
Speaker 1: things in it. Yeah, it's such a bitza, you know
Speaker 1: what I mean.
Speaker 4: And I also feel like it's something that is perfected
Speaker 4: over decades, and it's why Luke's version was one that
Speaker 4: was handed down to him and It's not something that
Speaker 4: I think I would be able to perfect over the
Speaker 4: next year or so. It would take me a lifetime.
Speaker 4: And I think that that's what made it particularly different.
Speaker 4: It was like, I've got no cultural experience with these ingredients,
Speaker 4: let alone I've never made this before, and even like
Speaker 4: you said, there's so many ingredients that go into it,
Speaker 4: so it does require a lot of time, a lot
Speaker 4: of effort. And I was kicking myself the other day
Speaker 4: at the supermarket being the rice noodles on sale for
Speaker 4: ninety cents, going why didn't they give all the noodles?
Speaker 1: That was the thing that freaked me out. So I
Speaker 1: make my own foe, but never have I made my
Speaker 1: own noodles, And so when I saw that you had
Speaker 1: to make those fricking noodles, I was like Because when
Speaker 1: it first was revealed, I was like I could be
Speaker 1: on this show, Like I couldn't have my spin on this.
Speaker 1: And then when they were like, make the noodles, I
Speaker 1: was like, no, make the noodles, No way, I'm not
Speaker 1: doing that.
Speaker 4: I got to a point in the in the challenge
Speaker 4: and they showed it that we all had multiple attempts,
Speaker 4: and it was just the most bizarre thing. I mean,
Speaker 4: I don't really make pasta, but I was like, okay,
Speaker 4: think about pasta, Like, just think about how you can
Speaker 4: make this work. And I got to a point where
Speaker 4: I was like, now this is not happening, Like this
Speaker 4: is so impossible. And so I remember going over to
Speaker 4: the right side of my bench and putting together all
Speaker 4: my garnishes because I was like, well, I know I'm
Speaker 4: going to get down to last second and I won't
Speaker 4: have time to do my garnishes, and I don't want
Speaker 4: to think about these stupid noodles.
Speaker 3: And I was getting all like.
Speaker 4: And so then took a moment to breathe and went
Speaker 4: back and eventually got it. I think I ended up
Speaker 4: getting them through the kitchenate attachment in like the last
Speaker 4: twelve minutes or something.
Speaker 3: So it was so.
Speaker 1: Rushed, you know, I tell people when they come over
Speaker 1: for dinner at my house, I'm like, I made this
Speaker 1: from scratch, but I never make my own pasta, I
Speaker 1: mean my own sources, you know, Like, yes, exactly. Yeah.
Speaker 1: So anyway, I'm with you. I'm with you. You know
Speaker 1: what I was going to ask you because of your
Speaker 1: Croatian background and some amazing cooks, especially we got to
Speaker 1: see some of your amazing cooks at the elimination last
Speaker 1: night that you did throughout the season. What was your
Speaker 1: favorite thing that you've brought to the competition in regards
Speaker 1: to the cook.
Speaker 3: Like my favorite dish?
Speaker 1: Yeah? What did you What'll be the most proud of?
Speaker 1: Because I remember when we first learned about you, you know,
Speaker 1: you talked about your Croatian background, talked about some of
Speaker 1: the heritage cooking that you have with your family, but
Speaker 1: then you also went on to make some amazing things
Speaker 1: throughout the series. I just was curious as to what.
Speaker 4: Yeah, I think like Episode one was really like how
Speaker 4: signature dish was really cool because that was such a
Speaker 4: such a deep Croatian dish that had so much of
Speaker 4: my family, you know, heritage in it. But what was
Speaker 4: really exciting for me was the rick Stein challenge. And
Speaker 4: I was really nervous that challenge coming off the wind
Speaker 4: with Nomad and still being in the elimination from missing
Speaker 4: the previous one, and I just wanted to cook a
Speaker 4: good dish that day. And I also felt like, you know, oh,
Speaker 4: I can't go off such a high to such a
Speaker 4: long so I was putting a bit of pressure on myself.
Speaker 4: But I ended up making this squid dish with an
Speaker 4: ivosauce and it was like it was so yummy and
Speaker 4: I was so stoked with it, and it was I
Speaker 4: hadn't really had too many chances just based on the
Speaker 4: briefs of the challenges to bring out another Croatian dish,
Speaker 4: and so when I was like when I heard that
Speaker 4: squid was the feature, I was like, yes, this is
Speaker 4: what I'm ready for. This is so close to home,
Speaker 4: and so that that was a really fun, fun cook Still.
Speaker 1: Can't get past the caliber of these chefs that are
Speaker 1: so well known that come on to us this show
Speaker 1: here in Australia, and you could see the look in
Speaker 1: their face as well that this show is so well
Speaker 1: put together and that they're enjoying their interactions with each
Speaker 1: of you contestants, but also with the other judges as well.
Speaker 1: They're the host of the show, you know, And I
Speaker 1: thought that the judges do a great job of connecting
Speaker 1: with each of you contestants every episode. Do you think
Speaker 1: that they have a really tough job though, in making
Speaker 1: sure that they've given everyone the right amount of attention?
Speaker 3: Yeah, totally.
Speaker 4: I mean they're all huge challenges and some challenges are
Speaker 4: really quick as well, and so they might have to
Speaker 4: Like I think it was day two, they had to
Speaker 4: get to eighteen benches within a fifteen minute cook, and
Speaker 4: fifteen minute cook was a fifteen minute cook and there
Speaker 4: was no fancy camera work. It's exactly how it appeared
Speaker 4: on the show, and so the judges had to run
Speaker 4: to our benches.
Speaker 3: I don't remember.
Speaker 4: I think it was Jamie Oliver and Andy came to
Speaker 4: my bench and I was just like, Noah, so frantic,
Speaker 4: and they're just like, okay, quickly tell us all the things.
Speaker 4: But they did their best always to share time and
Speaker 4: advice with us. And I remember being so amazed at
Speaker 4: Donado from a Missina, just how kind he was coming on,
Speaker 4: Like all of the guests were phenomenal, but particularly Dnado.
Speaker 4: He just had so much advice afterwards to share an
Speaker 4: encouragement and it was so uplifting. I mean, some of
Speaker 4: the chefs came in.
Speaker 3: I was like, oh my.
Speaker 4: Goodness, these people were incredible and scary and I didn't
Speaker 4: even like I just didn't think I could be in
Speaker 4: the same room as them, but they would just humble
Speaker 4: themselves down to our level, and you know, they at
Speaker 4: some point in their life had been in our position
Speaker 4: to some extent, and it was beautiful to see the
Speaker 4: humility that they carried, both the judges and the guest chefs.
Speaker 1: You know, just before you left, you mentioned that you
Speaker 1: wanted to make your boys proud. So I'm curious to
Speaker 1: know what has the experience been like watching the show back.
Speaker 1: I'm assuming that you're watching it each episode with your family.
Speaker 1: Were your boys proud?
Speaker 4: Yeah, they definitely are. I mean, Harlan's the youngest, he's seven,
Speaker 4: and he he just thinks that he's like got the
Speaker 4: coolest family, and he tells everyone. I mean everyone at
Speaker 4: school knows that Harlan was on TV. And he's a
Speaker 4: bit more shy, but he's also just loving it so much.
Speaker 4: But I mean, it's really fun. They've brought the master
Speaker 4: Chef language into their house, and Harlan's my new biggest
Speaker 4: food critic. He you know, takes the judges, you know,
Speaker 4: could take them on any day.
Speaker 1: He's got for you ready tonight. Yes, you know it's
Speaker 1: going to be difficult.
Speaker 3: Exactly exactly.
Speaker 4: Snack time, you know, comes with its own set of
Speaker 4: challenges and pression now, but no, it's just been great
Speaker 4: they've been. It's been really fun to be able to
Speaker 4: share this with kids, because it's great to share it
Speaker 4: with friends and you know, my husband.
Speaker 3: But there's just something so fun about mom's on TV.
Speaker 1: But also feeding your kids. I think there's something about
Speaker 1: that as well.
Speaker 4: It's amazing to be able to equip young kids with
Speaker 4: their own knowledge of food and knowledge of nutrition. And like,
Speaker 4: my boys are the best eaters, and people are always like,
Speaker 4: how do you like your kids pick up Brussels sprout
Speaker 4: and broccoli and they love it, like they love every
Speaker 4: green and every vegel. I mean, Wolfgang will eat any
Speaker 4: cint of He will eat anything. He would like that fur,
Speaker 4: he wouldn't blink nite the bullspeas. He's ready to go
Speaker 4: in for anything. They're so adventurous with food, but it
Speaker 4: comes down to education and I love that. I love
Speaker 4: that they're so adventurous and creative when it comes to food,
Speaker 4: and I think that that's going to really serve them
Speaker 4: in life.
Speaker 1: Well, something I ask everyone who joins the podcast is
Speaker 1: this last question, which is what is something from behind
Speaker 1: the scenes, something that we wouldn't have seen watching the show,
Speaker 1: but kind of like a behind the scenes secret of
Speaker 1: what it was like to be, you know, in the
Speaker 1: Magic of Mastershire Australia.
Speaker 4: I think what was really fun was watching how all
Speaker 4: the contestants sort of dealt with a big day, Like
Speaker 4: every day was long and every day was super draining
Speaker 4: on your body and your mind. And some contestants would
Speaker 4: go home and they would be like like Phil, Oh
Speaker 4: my goodness, I don't know how he does it. He
Speaker 4: was just a superstar. He would go home every night,
Speaker 4: he'd make like eight gels. He would like make pathes
Speaker 4: and Mooses and suv and anything that was in the
Speaker 4: fridge and Amy and thereon. Brent and I would just
Speaker 4: usually go and get Chinese down the road and just go.
Speaker 3: Oh my goodness, what a day.
Speaker 4: So I think just watching how different people dealt with
Speaker 4: the pressure was really interesting. But I mean everyone had
Speaker 4: to do something because we were we were in it together,
Speaker 4: and yeah, hats off to the people that were able
Speaker 4: to keep going.
Speaker 3: Into with you.
Speaker 1: I'd be different. I'd be Chinese food, face down, I'll see.
Speaker 4: Exactly masks and getting getting as much sleep as possible.
Speaker 1: Yeah, one hundred percent. The face masks particularly. I just
Speaker 1: want to say thank you so much for your time
Speaker 1: chatting with me this morning. I thought you were so
Speaker 1: fantastic on the show, and I think quite aspirational for
Speaker 1: you know, lots of people to be watching you on
Speaker 1: the show with your story, so you know, I think
Speaker 1: a lot like a lot of us, I think will
Speaker 1: be in your audience.
Speaker 3: Oh, thank you so much. It was so lovely to
Speaker 3: meet with you and chat with you this morning.