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Speaker 1: Welcome to your diary episode. Here's the thing.

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Speaker 2: I'm a bit of a nomad, so these episodes come

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Speaker 2: to from wherever I'm living or traveling to at the time.

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Speaker 1: So I'll share with you what's going on in my world, from.

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Speaker 2: Book tours, animal encounters, delish meals, nature adventures, health discoveries

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Speaker 2: to swimming in Hidden Byron Bay beaches. Come with me

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Speaker 2: as I share my adventures with you. Iloha Byron Diary.

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Speaker 2: This is a bit of a mixed bag because I've

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Speaker 2: just got back from an influencer farm stay trip in

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Speaker 2: New South Wales, and then I'm recording this a couple

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Speaker 2: of days in advance because i fly to Malbs early

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Speaker 2: six am tomorrow morning. So I'm going to give you

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Speaker 2: everything that we've done so far in Byron Bay, and

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Speaker 2: I'll give you a taste of the farm state as well.

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Speaker 1: Right.

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Speaker 2: Oh, so last week on the weekend? Should I say

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Speaker 2: not even last week because this is a weekly diary

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Speaker 2: Byron Bay. Our dear friend Duncan Parbi iron and who's

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Speaker 2: been on this pod twice. If you're into yoga, it's

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Speaker 2: a great They're great apps to listen to and just

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Speaker 2: he always always can talk like teach me some cool

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Speaker 2: Sanskrit words and like yogi philosophy things. But he's opened

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Speaker 2: his own studio here, well not here in Mullum Bimbi,

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Speaker 2: So mull and Bimby is probably like twenty minutes out

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Speaker 2: of Byron Bay if you ever hear visiting or you know,

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Speaker 2: staying in Bangalore. It's like fifteen minutes from Bangalow. It's

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Speaker 2: a really cute little town and he has set up

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Speaker 2: his own yoga studio there, which Boss and I've been

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Speaker 2: going to the soft launch of for like all the

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Speaker 2: January now and all of well up until now, so

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Speaker 2: half a fib and the official launch was on the

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Speaker 2: weekend that's just gone and two hundred yogis rocked up

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Speaker 2: and we're always doing yogues in the.

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Speaker 1: Car park of where his studio is. Like it was

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Speaker 1: so much fun.

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Speaker 2: There was there was music, Duncan had a stage, it

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Speaker 2: was teaching from the stage, dog got people bought their

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Speaker 2: dog ohs. It was just a fun yogi atmosphere and vibe.

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Speaker 2: And then there was all these pastries after apparently supplied

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Speaker 2: by Brunswick Bakery, which I don't think I've ever been to,

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Speaker 2: which I'm presuming is Brunswick Head's Bakery and Matt loved

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Speaker 2: thees cargo. I've never seen Matt have an s cargo before.

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Speaker 2: He's always a plane croissant or chocolate croissant fella. But

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Speaker 2: really he really mixed up with his cargo right then

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Speaker 2: the next morning, The Body Coach was in town and

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Speaker 2: I have been lucky enough to tour with him Joe Wicks. Oh,

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Speaker 2: about seven years ago now, we did this tour together

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Speaker 2: with other health authors and toured all over Australia and

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Speaker 2: ever since then he has always made time of day

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Speaker 2: and just always been kind. He's also been on this

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Speaker 2: podcast before. If you haven't listened before, Joe Wick's The

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Speaker 2: Body Coach, I should probably look the episode up for you.

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Speaker 1: He's so inspiring.

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Speaker 2: His story is unreal and he's just so like what

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Speaker 2: you see is what you get. Joe Wicks fearlessly failing.

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Speaker 2: I'm just looking at up. I don't know why I

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Speaker 2: did that in an American accent. Oh of course I

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Speaker 2: spill fearlessly failing, wrong.

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Speaker 1: Thinking.

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Speaker 2: Okay, here he comes. So he's episode ninety seven. So

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Speaker 2: if you want to look up that pod episode, he's

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Speaker 2: number ninety seven. Really really inspiring human being anyway, when

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Speaker 2: he travels, he meets people in each town and does

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Speaker 2: a five k run.

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Speaker 1: He was like, come do the rum bring Matt. So

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Speaker 1: Matt and I rock up.

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Speaker 2: We met with a huge gang of people out the

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Speaker 2: front of Beachy Beach Hotel, like Main Beach in Byron Bay,

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Speaker 2: with Shipwrexes and all that jazz, and we were like, oh,

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Speaker 2: this is gonna be like a nice chill five k job. No no, no,

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Speaker 2: no, no no. It was a run all the way to

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Speaker 2: the top of the lighthouse and at the start, I

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Speaker 2: was like, oh, why have I not thought about doing

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Speaker 2: this run before? Literally ten minutes and I was like,

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Speaker 2: I know why. It is so hard. I had a

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Speaker 2: red face for like four hours after. But it was

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Speaker 2: so nice and it meant we got to catch up

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Speaker 2: with Joe because I haven't seen him since probably that tour.

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Speaker 2: We've always we've always and we did the podcast via zoom,

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Speaker 2: but he's just always been a legend and checked in,

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Speaker 2: really really cool human being, really passionate about movement, really

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Speaker 2: passionate about good food, and yeah, if you're ever in

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Speaker 2: a town where he's traveling jokes, I know he's going

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Speaker 2: to Melbourne and City next he'll do a five k

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Speaker 2: run that you can just rock up to it and

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Speaker 2: he'll post about those instaff so definitely check it out.

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Speaker 2: The other thing that we did last week is we

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Speaker 2: went to support a mate, our mate Parlo, who's in

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Speaker 2: a TV show called X on the Beach, and it

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Speaker 2: was like a preview viewing of.

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Speaker 1: The first episode of the show.

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Speaker 2: So this show's airing on MTV in Paramount, I believe,

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Speaker 2: And so basically went to this upstairs restaurant bar and

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Speaker 2: they cleared out the main floor and put all bean

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Speaker 2: bags down for us and had like a projector and

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Speaker 2: it was a really cool vibe and Matt was on

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Speaker 2: the passion fruit martinis. I had one sip, but I

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Speaker 2: had this workshrip coming up, so I didn't drink that night.

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Speaker 2: And yeah, that was delicious the martini, but we all

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Speaker 2: had like snacks and food and they were sponsored by

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Speaker 2: Frankie's ice Cream, which is a new I think ice

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Speaker 2: cream place in Byron, so like in the main town

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Speaker 2: of Byron, and the flavor was pistachio ice cream and

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Speaker 2: can I tell you it was very good, very very good,

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Speaker 2: and just a cool little place to go and watch

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Speaker 2: the sunset. So that's called Cassa Lunar in Byron Bay.

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Speaker 1: All right.

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Speaker 2: So after going to that screening, the very next morning,

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Speaker 2: got up, went to pilates, went for a swim in

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Speaker 2: the ocean with Boss, and then literally jumped on a plane.

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Speaker 2: So I went to Sydney for a trip with Ossie

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Speaker 2: Good Meat or Australian Good Meat and Meat in Livestock

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Speaker 2: and it was really cool. It was about learning about

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Speaker 2: sustainability impact of the meat industry on the environment and

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Speaker 2: all the things they're doing to look after the environment

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Speaker 2: as well as the animals. And it was a huge

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Speaker 2: like learning trip. But it was oh talk more about

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Speaker 2: and I'm going to be posting about on Insta, but

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Speaker 2: I just wanted to share with you some of the

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Speaker 2: food experience side of things.

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Speaker 1: And also like being on a.

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Speaker 2: Massive I was living my best Yellowstone life being on

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Speaker 2: a massive farm.

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Speaker 1: On a big working farm.

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Speaker 2: It was so stunning, It was so beautiful. There was

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Speaker 2: a dog that just I felt love with, just the

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Speaker 2: coolest little personality.

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Speaker 1: Her name was Belle.

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Speaker 2: But anyway, we got invited to this beautiful farm. The

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Speaker 2: farm that we went to, the owner Maka just like

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Speaker 2: really embraced us and it was six influences, and I

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Speaker 2: had never met any of these influencers before, and just

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Speaker 2: absolute living legends, but from all different walks of life,

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Speaker 2: like we were all there was no person there that

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Speaker 2: was like similar, like we were all kind of like

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Speaker 2: from all different walks of life. So it was really

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Speaker 2: really cool. But basically we did got into Sydney. We

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Speaker 2: did some filming in Sydney, then spent a night in Sid's.

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Speaker 2: Oh they put me up. I stayed the first night

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Speaker 2: in Sydney at the Four Seasons. I've never stayed there before,

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Speaker 2: but you get the most beautiful views of the opera house.

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Speaker 2: It's literally on the in an area called the Rocks.

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Speaker 2: So literally got in quickly, got changed, popped me to

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Speaker 2: makeup on, walked to where we were filming, filmed the

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Speaker 2: first first set of videos, and then I was determined

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Speaker 2: to get my nails done. No luck, and so I

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Speaker 2: went for this massive mammoth walk all into George Street,

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Speaker 2: into the town of Sydney, got myself some grilled because

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Speaker 2: I had fun. Fact, I don't know if you know,

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Speaker 2: I used to be an ambassador grilled like five, maybe

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Speaker 2: seven or eight years ago, and they've still got the

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Speaker 2: the burgers that I worked on with them, which is

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Speaker 2: really cool, Like I love love the low carb superbarn.

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Speaker 2: I worked with them on an ingredient on a burger

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Speaker 2: called Narration flourished. I didn't check if that was still there.

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Speaker 2: By the way, I ended up getting a mustard pickle

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Speaker 2: because that's my favor, and them sweet potato chippies with

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Speaker 2: the chili dipping sauce, the sweet chili sweet chili mayo

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Speaker 2: dipping sauce away addigress. So then the next morning, up early,

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Speaker 2: I think it was a seven thirty call time, we

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Speaker 2: all got on a bus and we went on a

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Speaker 2: four hour bus ride to get to this beautiful farm.

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Speaker 2: And I'm talking like, like I said, best Yellowstone life,

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Speaker 2: so incredible.

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Speaker 1: But because we were there, like literally we arrived before.

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Speaker 2: Lunch, learned loads of stuff, got to tree planting, like

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Speaker 2: learn about the land, learn about the animals, learn about farming,

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Speaker 2: learn about sustainability, learn about carbon footprint, learn about like

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Speaker 2: carbon emissions, just really really really fascinating. It was like

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Speaker 2: they were like you can ask us anything, whatever you want,

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Speaker 2: nothing's off limits. And it was just like such an

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Speaker 2: eye opening experience. But then we get back to the

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Speaker 2: farm at like I don't know, six pm or something,

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Speaker 2: and they've got this incredible chef like from MLA Stroke,

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Speaker 2: like the Meat and Livestock Australian. He is just like

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Speaker 2: teaching us what all the different cuts of meats do.

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Speaker 2: And we all end up having this huge feast and

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Speaker 2: it was so much fun. But I said before I left,

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Speaker 2: I was like, can I steal? Can I please steal

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Speaker 2: the menu? Hang on, I second, I don't even have

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Speaker 2: the menu with me. I've got a different.

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Speaker 1: Menu boss, Boss. I'm going to get the menu from Boss.

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Speaker 1: I'm sure I'm driving him nuts right about now. You

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Speaker 1: might not be able to hear my boss.

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Speaker 2: I think in the maca bag the menu from last

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Speaker 2: night is in there, so basically one talking about the

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Speaker 2: menu and just how absolutely delicious it was. It was

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Speaker 2: so delicious that we couldn't have dessert, and we were

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Speaker 2: two four that we were just like.

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Speaker 1: We could not have dessert.

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Speaker 2: And then like, I've got home tonight and they've given

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Speaker 2: me a whole bag of goodies and made and an

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Speaker 2: ingredient list, and then we made tonight this Argentinian chili

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Speaker 2: garlic steak and it was literally ten out of ten,

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Speaker 2: so good, so yummy, so delish. Thanks, he's getting it

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Speaker 2: for me. So that's what I came home with this

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Speaker 2: Did you like dinner tonight? Do you want to speak

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Speaker 2: into this mic? Did you like dinner tonight?

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Speaker 1: Yes? It was amazing. Out of ten, ten out of

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Speaker 1: ten loved it.

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Speaker 2: Oh yeah, okay, So this is the menu from the event.

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Speaker 2: So we got there and had lunch and the first

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Speaker 2: thing they said was a six hour breeze beefed short

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Speaker 2: rib burger with jack cheese, slaw, barbecue, bourbon sauced, and

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Speaker 2: smoked garlic aoli. Wow, now I'm going freeze. I ended

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Speaker 2: up they made me like a bowl version of it.

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Speaker 2: Dinner fifteen hour smoked beef brisket with salt, pepper crust, barbecue,

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Speaker 2: bourbon sauce, tomahawk steak fire grilled. They were huge pierce

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Speaker 2: fire grilled on the perilla over iron bark. Then there

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Speaker 2: was rump cap cherusts chus co skewers fire grilled perilla

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Speaker 2: over iron bark. And then there was all these like

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Speaker 2: they did all these special Like there was crushed kefler

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Speaker 2: potatoes fire roasted in beef dripping. That was interesting because

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Speaker 2: I've never tried that before. Like the beef dripping on

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Speaker 2: their spuds. There was like this beautiful like heirloom tomato

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Speaker 2: with basil goats fed of salad, cornhusks cooked over embers

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Speaker 2: with cowboy butter.

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Speaker 1: I actually didn't try the corn husks. I can't believe it.

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Speaker 2: And there's one oh yeah, heirloom beef steak tomatoes with

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Speaker 2: torn basil, buffalo mozzarella and age bolsamic. Anyway, the food

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Speaker 2: was insane. We did not even get to the dessert

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Speaker 2: because the food was that good. And that was cheese

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Speaker 2: sauce locally from Barrington Coast Creamery, Little Creek cheese, and

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Speaker 2: Hunter Vlley cheese. But literally, we were like, had so

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Speaker 2: much beautiful food there. I had a red wine too,

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Speaker 2: and I think it was this It says Diedricherraz. Oh,

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Speaker 2: so there was a oh my goodness, Matt knows all

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Speaker 2: this stuff better than me. But I think it was

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Speaker 2: called Actually, I don't even need to tell you what

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Speaker 2: it was called.

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Speaker 1: I took photos of.

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Speaker 2: The wine because they said that it was recommended specifically

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Speaker 2: for the events.

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Speaker 1: I was like, well, I want to remember this one.

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Speaker 1: Here we go, here we go.

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Speaker 2: So it's called a Gartleman and it's comes from the

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Speaker 2: Hunter Vllley. It's got a picture of a magpie on

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Speaker 2: it and it's really really nice.

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Speaker 1: That's all I know. But gartlemen.

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Speaker 2: And then underneath that it says look what looks like

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Speaker 2: It says George, and then it says twenty seventeen single

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Speaker 2: vineyard Rylestone petit verdot Vduo. I'm sure I'm absolutely butchering

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Speaker 2: the way I'm saying that. I feel like that might

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Speaker 2: be the theme of everything I've been saying right now,

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Speaker 2: because I'm quite delirious and it is way past my bedtime.

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Speaker 2: But I will be posting on Insta loads more about

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Speaker 2: that trip. But it was so much fun.

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Speaker 1: And then.

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Speaker 2: Back to the airport, I was like, all right, I

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Speaker 2: got a couple of hours to kill, so I like

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Speaker 2: quickly did some calls, work emails, all that jazz.

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Speaker 1: I'm walking, get up.

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Speaker 2: I'm like, better head to the gate, run into my

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Speaker 2: dear friend Max May, wonderful makeup artist, and then we

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Speaker 2: will seated next to each other.

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Speaker 1: On my flight back to Byron Bay. How cool is that?

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Speaker 1: How lucky?

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Speaker 2: So head to Melbourne tomorrow morning at six am, so

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Speaker 2: out of the Goaldie. That means Boss and I are

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Speaker 2: going to be up at about four point thirty, so

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Speaker 2: it is better time for us. Have a ripper have

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Speaker 2: a ripper day, have a ripper evening if you're listening

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Speaker 2: to this in the evening. One thing I have learned

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Speaker 2: over the last few days is like when people have

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Speaker 2: care and passion is like the best energy ever. So like,

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Speaker 2: find something that you really care about and something that

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Speaker 2: you've got passion for. That's going to be my sign

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Speaker 2: off tonight or today or whatever time you listen to this.

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Speaker 1: Hooru, big love,