WEBVTT - SASHI TALKS SHOCK MASTERCHEF AUSTRALIA EXIT

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<v Speaker 1>It's in the news today, but it was actually on

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<v Speaker 1>TV Reload the podcast last week. They might welcome back

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<v Speaker 1>to TV Reload. My name's Benjamin Norris and on this

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<v Speaker 1>podcast I go behind the scenes with the biggest players

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<v Speaker 1>in television. Each episode you will get a front row

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<v Speaker 1>seat with content makers like executive producers, writers, editors and

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<v Speaker 1>casting agents, plus the talent that we see on our screens.

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<v Speaker 1>TV Reload reloads the shows that you were currently watching

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<v Speaker 1>and gives you a better insight at our television industry

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<v Speaker 1>and streaming services today. On the podcast, I have one

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<v Speaker 1>of the latest eliminated Master Chef Australia contestants. It's Sashi.

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<v Speaker 1>Master Chef. Fans versus favorite showed its teeth this week

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<v Speaker 1>as we lost one of the series most celebrated contestants ever. Sashi,

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<v Speaker 1>who won Series ten, was back to compete up against

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<v Speaker 1>the likes of Julie Goodwin, Billy Michael and all the fans.

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<v Speaker 1>But this week we saw his shock exit and we

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<v Speaker 1>get all the inside goss. Huge Sashi fan and I

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<v Speaker 1>hope that isn't too noticeable with my excitement and my

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<v Speaker 1>voice talking to the man himself. We do go behind

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<v Speaker 1>the scenes of his return to MASTERSHEF Australia, and we

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<v Speaker 1>do get some signature Sashi laughs, which always makes me giggle.

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<v Speaker 1>We find out what is next for him and who

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<v Speaker 1>he wants to win. However, let's get started with today's guest.

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<v Speaker 1>I'd like to welcome Sashi to TV Reload.

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<v Speaker 2>Everybody has a reason why it came back. Master Sheff

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<v Speaker 2>has produced some of the biggest names in food. My

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<v Speaker 2>biggest inspiration is my Auntie's my mom.

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<v Speaker 1>The first time ever it's fans versus favorites.

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<v Speaker 2>I was just pushing and pushing and making sure I

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<v Speaker 2>don't give up.

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<v Speaker 1>We've got Billy Sashi.

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<v Speaker 2>He jolly good one. I think mathashev is never about

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<v Speaker 2>grooming someone to be a winner. Sashi.

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<v Speaker 3>Unfortunately, mate, you're.

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<v Speaker 2>Going on and already if everyone ne won Master show, Hi, Sashi,

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<v Speaker 2>I'm good, it's good good.

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<v Speaker 1>Your elimination was one of the most brutal so far

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<v Speaker 1>on MASTERSHEF Australia Fans versus Favorites. I honestly thought that

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<v Speaker 1>you would win for a second time around, because I

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<v Speaker 1>absolutely adore your food.

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<v Speaker 2>I went in with a bit of an expectation. Also,

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<v Speaker 2>like because I've win one time so winning second time

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<v Speaker 2>would have been very nice, But the main reason for

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<v Speaker 2>going back into the show was to really challenge myself.

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<v Speaker 2>I needed a bit more competitiveness in me because the

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<v Speaker 2>two years of COVID is just keeps you at home

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<v Speaker 2>doing the basic stuff, just surviving through the whole pandemic.

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<v Speaker 2>Nothing was there to really push you. And Master Chef

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<v Speaker 2>gave me that push. Just make me go there and

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<v Speaker 2>smash out some amazing dishes, put me under the palm,

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<v Speaker 2>get me perspiring a little. So, yeah, it's fun.

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<v Speaker 1>You know what I loved. I love your perspective on

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<v Speaker 1>now having the full Master Chef experience because you know what,

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<v Speaker 1>you had never been eliminated before, Sashi.

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<v Speaker 4>Unfortunately, mate, you're going on, I've never been eliminated, so

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<v Speaker 4>I've got a taste of everything in Master Chef.

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<v Speaker 2>Now this is family for me. Master Chef is family.

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<v Speaker 2>I love coming back again and again. So I'm I'm upset,

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<v Speaker 2>but it's okay. It happens.

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<v Speaker 1>Was that always in the back of your mind when

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<v Speaker 1>you returned, that you would try and see it from

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<v Speaker 1>a positive perspective.

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<v Speaker 2>Because when I go into the competition back, there can

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<v Speaker 2>be only one winner, and already so the changes of

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<v Speaker 2>you going back is obviously very high. So I went

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<v Speaker 2>in with the mindset that definitely there might be something elimination,

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<v Speaker 2>I might get illuminated. So going there with that mindset

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<v Speaker 2>actually helped me. Actually, when I got eliminated, I know

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<v Speaker 2>that that's only even one winner. Not everybody's going to

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<v Speaker 2>everybody's a winner in terms of going into the competition,

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<v Speaker 2>but and l a day, there can be only one

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<v Speaker 2>master chef.

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<v Speaker 1>Do you know or do you think that some of

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<v Speaker 1>these favorites took some more convincing than others to return

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<v Speaker 1>to the competition.

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<v Speaker 2>Maybe I'm not sure. Like everybody has a reason why

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<v Speaker 2>they came back, so like I have a reason why

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<v Speaker 2>I come back. It's pretty much to push myself to

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<v Speaker 2>get my creativity back and all that there were other

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<v Speaker 2>contestants have their own reasons. And as long as they're

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<v Speaker 2>happy with the reason they're coming back and they're achieving

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<v Speaker 2>what they want to achieve, that's what is the most

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<v Speaker 2>important thing.

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<v Speaker 1>I just expected that some people would cost more money

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<v Speaker 1>than others, and I worried to get you back into

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<v Speaker 1>the competition, that you might have bankrupted Channel.

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<v Speaker 2>Ten is good. They would take me back anytime.

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<v Speaker 1>You know it's actually when you cook on television, I

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<v Speaker 1>honestly can smell your food. I mean it's just such

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<v Speaker 1>a visceral experience. Obviously with a huge cultural influence. Who

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<v Speaker 1>has been your biggest inspirations with food?

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<v Speaker 2>You know when you're cooking, Obviously it starts from family.

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<v Speaker 2>My biggest inspiration is my Auntie, is my mom, everybody

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<v Speaker 2>who I seen cooking as a kid, and my howkers

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<v Speaker 2>centers the food that I add growing up as a

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<v Speaker 2>kid and a young adult in Singapore. They were my

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<v Speaker 2>biggest inspiration also because you can see that they're putting

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<v Speaker 2>so much of love and passion. They might do one

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<v Speaker 2>or two dishes, but that one or two dishes they

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<v Speaker 2>make sure is perfect. So the commitment, the kind of

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<v Speaker 2>love they put into the food to deliver to their

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<v Speaker 2>customers really inspire me to do what I'm doing at

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<v Speaker 2>the moment. I want to make sure my customers who

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<v Speaker 2>come through my dog in the restaurant are happy, so

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<v Speaker 2>every single detail is taken into consideration, which I also

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<v Speaker 2>do in the competition. I like to go into pretty

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<v Speaker 2>much a lot of details. That's why even that dosas

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<v Speaker 2>was not coming out perfectly last night, I was just

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<v Speaker 2>pushing and pushing and making sure I didn't give up.

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<v Speaker 2>So India, I managed to get a good dison dosa

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<v Speaker 2>on the plate, but I just neglected a little bit

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<v Speaker 2>on curry. I should have paid a bit more attention.

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<v Speaker 3>I bet you're wondering what went wrong, and you probably

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<v Speaker 3>think it was a doso mix. But we think because

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<v Speaker 3>you were so worried about that, your attention probably wasn't

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<v Speaker 3>where it needed to be. Your fish curry. It was

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<v Speaker 3>burnt on the bottom of the pot, and that flavor

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<v Speaker 3>actually permeated throughout the entire dish.

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<v Speaker 1>Did you notice that the curry had burnt and that

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<v Speaker 1>when the judges were giving their rationale that they're been

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<v Speaker 1>a burn layer down the bottom, and that that had

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<v Speaker 1>seeped through into the to the rest of the dish.

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<v Speaker 1>Did you know that that had happened at the.

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<v Speaker 2>Time, I didn't notice that. Also, because I finished the sauce,

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<v Speaker 2>I taste everything because the curry was done one day ahead,

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<v Speaker 2>so the curry sauce was done. The only thing I

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<v Speaker 2>did was I blitzed it up into a nice thick

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<v Speaker 2>pace and poached a fish in the curry. So I

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<v Speaker 2>was letting the curry do his work cooking the fish,

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<v Speaker 2>and I was focusing a lot on the dosa. But

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<v Speaker 2>during that period, not thing's meant to happen.

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<v Speaker 1>So yeah, what do they say? What's the saying? Shit happens.

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<v Speaker 2>And even when I'm plating, I didn't go right deep

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<v Speaker 2>into the pot. I just scoop up the fish nicely

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<v Speaker 2>from the top with a bit of gravy, so I

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<v Speaker 2>did not even realize it was even filled. Now I

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<v Speaker 2>don't know whether it is burnt at a bottom or not.

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<v Speaker 1>You know what, also was delicious with those chutneys. So

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<v Speaker 1>I'm not the best of cook in the world, but

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<v Speaker 1>I'm definitely going to try and make some of those chutneys.

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<v Speaker 1>You can give me the recipe.

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<v Speaker 2>I had a very big vision of plaiting the whole

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<v Speaker 2>dish with banana leave and all those frenzy stuff, but

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<v Speaker 2>in the end there was not enough time. I quickly

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<v Speaker 2>could grab whatever I could put them together. They will

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<v Speaker 2>make it look a little decent, not so bad.

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<v Speaker 1>Don't worry, Matt, It look good. What was the biggest

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<v Speaker 1>difference between this season and the season that you won

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<v Speaker 1>Season ten? When it comes to how you approached the competition, the.

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<v Speaker 2>Biggest difference is the last season, I don't know anything

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<v Speaker 2>pretty much. I'm new into the season. At the same time,

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<v Speaker 2>after a couple of weeks, there is more like a format.

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<v Speaker 2>You know, Sunday is elimination, Monday mystery box. There is

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<v Speaker 2>a format every day for five days of cooking, whereas

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<v Speaker 2>now you don't know. They mix and match everything, So

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<v Speaker 2>you're going in thinking that it might be a mystery box.

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<v Speaker 2>It will not to be a service challenge. So you

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<v Speaker 2>can't predict anything a moment, and even if you predict,

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<v Speaker 2>most of the time you will be wrong. So you

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<v Speaker 2>will be surprised with a lot of the changes that

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<v Speaker 2>is happening.

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<v Speaker 1>I always wanted to know with Master Chef whether or

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<v Speaker 1>not you feel like you're getting a winner's edit, like

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<v Speaker 1>you know you won season ten. Did you feel like

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<v Speaker 1>you were getting a winner's edit then? And then when

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<v Speaker 1>you came back did you feel like you weren't getting that?

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<v Speaker 1>I guess the question I'm trying to ask you is

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<v Speaker 1>or does it come down to luck, chance and circumstance

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<v Speaker 1>on the food that you're cooking on this particular episode, I.

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<v Speaker 2>Think Marthaschev is never about grooming someone to be a winner.

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<v Speaker 2>It's always about the dish on that day. So you

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<v Speaker 2>could have done some amazing dishes throughout your journey, but

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<v Speaker 2>that one dish, if it's not perfect, you're home that night.

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<v Speaker 2>So for me personally, is absorbing the brief and working

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<v Speaker 2>towards the brief and putting a best dish possible gives

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<v Speaker 2>you the chance to win the same time. Sometimes team

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<v Speaker 2>challengers and all that, like for example, Round one, even

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<v Speaker 2>though I did a very good dish, but only the

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<v Speaker 2>best dish saves the whole team. Just imagine it was

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<v Speaker 2>the bottom two dishes go for elimination, so the whole

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<v Speaker 2>scenario would have changed. So sometimes these kind of things

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<v Speaker 2>do take a bit of an effect on the final outcome.

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<v Speaker 2>So anyladay, you have to cook your best every single time.

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<v Speaker 1>Sashi, one of the things that I really like about

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<v Speaker 1>you is you always try and push yourself a little

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<v Speaker 1>bit harder. Do you think that there was more pressure

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<v Speaker 1>on you this time around, being that you are one

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<v Speaker 1>of the most celebrated winners in Master Chef history.

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<v Speaker 2>The last time I was a bit culculative in terms

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<v Speaker 2>of taking risk because I have a vision to achieve,

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<v Speaker 2>a dream to achieve, Whereas this time around, my vision

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<v Speaker 2>and my future plan was to push myself. So every

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<v Speaker 2>time I got a brief, I will challenge myself. I'll

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<v Speaker 2>push myself to make sure that I how to say it,

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<v Speaker 2>make something better than my last one. So there was

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<v Speaker 2>I was challenging myself.

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<v Speaker 3>I'm a competitive person, so I want it pretty badly.

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<v Speaker 3>I'm sure everybody else in the room is going to

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<v Speaker 3>feel the same way, so bring it on.

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<v Speaker 1>If Julie Goodwin doesn't win, what sort of advice do

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<v Speaker 1>you have for her? Now that you kind of have

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<v Speaker 1>some sort of understanding how it feels now to be eliminated,

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<v Speaker 1>do you have any words of wisdom for Julie?

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<v Speaker 2>Not really, I'm not going to give any advice to

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<v Speaker 2>anyone because they are experts in their own field. I

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<v Speaker 2>will sorongly say, cook what you believe in. So I

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<v Speaker 2>believe that I want to challenge myself. I want to

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<v Speaker 2>do dishes that cannot be done easily. So that was

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<v Speaker 2>my vision. Julie might have her own vision what she

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<v Speaker 2>wanted to cook. Michael or Billy can be anyone, So

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<v Speaker 2>just follow with your guts and do what you think

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<v Speaker 2>is best for yourself.

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<v Speaker 1>Mastership Australia has changed your life and I love your

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<v Speaker 1>food in and out of the show. I often buy

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<v Speaker 1>your home kids the Sashi Secrets.

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<v Speaker 2>Thank you.

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<v Speaker 1>What can we expect to see now? Has this return

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<v Speaker 1>to the show set up new goals for you?

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<v Speaker 2>So obviously the restaurant Gaja by Sashi is doing well

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<v Speaker 2>at a moment. We are constantly changing our menu trying

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<v Speaker 2>to give our customers the best experience possible. I launched

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<v Speaker 2>a new platform within Gaja called Gaja Express. That is

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<v Speaker 2>I'll be going to relaunch the brand again with some

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<v Speaker 2>changes that is happening within the week or so. The

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<v Speaker 2>biggest one is coming up is my restaurant in India,

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<v Speaker 2>So we are starting a new restaurant called Pandan Club

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<v Speaker 2>that is launching end of June early July. And cookbook.

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<v Speaker 2>I just finished my cookbook, so that will be coming

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<v Speaker 2>out in August. So I'll be traveling around in Australia

0:13:14.160 --> 0:13:18.920
<v Speaker 2>in August doing some book launchers and uh yeah, book signing,

0:13:19.040 --> 0:13:22.199
<v Speaker 2>seeing some fans. Yeah, it's going to be some interesting time.

0:13:22.280 --> 0:13:24.880
<v Speaker 1>So Hit, do they know in India how well you

0:13:24.920 --> 0:13:27.400
<v Speaker 1>were celebrated here in Australia, Yes.

0:13:27.440 --> 0:13:30.320
<v Speaker 2>They do. India is also one of the biggest market

0:13:30.520 --> 0:13:35.240
<v Speaker 2>for my fan base So India, South Africa, Europe. Yeah,

0:13:35.280 --> 0:13:39.880
<v Speaker 2>it's been a pretty big fan following in these countries.

0:13:39.800 --> 0:13:42.840
<v Speaker 1>In those really short cooks. Is it a little unfair

0:13:43.040 --> 0:13:45.200
<v Speaker 1>of the judges to be talking to you because I

0:13:45.240 --> 0:13:48.480
<v Speaker 1>feel like they need to back away from the benches

0:13:48.520 --> 0:13:51.680
<v Speaker 1>like watching you. In particular, I'm like, Sashi needs to cook,

0:13:52.000 --> 0:13:53.360
<v Speaker 1>like leave him alone.

0:13:54.080 --> 0:13:56.880
<v Speaker 2>I did that in my first season. I think first

0:13:56.960 --> 0:14:00.600
<v Speaker 2>one or two weeks. When anybody who comes ask questions,

0:14:00.600 --> 0:14:03.160
<v Speaker 2>I'll see not now, let me finish this. I'll come

0:14:03.200 --> 0:14:08.720
<v Speaker 2>back to you shortly.

0:14:09.960 --> 0:14:10.360
<v Speaker 1>Sashi.

0:14:10.960 --> 0:14:12.240
<v Speaker 2>Yes, Hippie's good choice.

0:14:12.280 --> 0:14:12.800
<v Speaker 3>What are you gonna do?

0:14:13.000 --> 0:14:15.760
<v Speaker 2>I'm doing like an oyster sauce pepee with lemon grass

0:14:15.800 --> 0:14:19.640
<v Speaker 2>capea lime chili and a bit of Vietnamese wrint, not

0:14:20.320 --> 0:14:27.120
<v Speaker 2>ten minutes. Ten minutes. Over the years, I have learned

0:14:27.160 --> 0:14:29.800
<v Speaker 2>to cook and talk at the same time. If you

0:14:29.840 --> 0:14:33.280
<v Speaker 2>ask me this question bag in season ten, yes, I

0:14:33.280 --> 0:14:36.840
<v Speaker 2>would say it's unfair because I wasn't able to juggle

0:14:37.040 --> 0:14:41.600
<v Speaker 2>dead back then, But now with so much of experienced

0:14:41.720 --> 0:14:45.920
<v Speaker 2>at talking and cooking is something that I'm able to do.

0:14:46.600 --> 0:14:49.160
<v Speaker 1>One thing I noticed this week was when the ads

0:14:49.320 --> 0:14:52.520
<v Speaker 1>revealed something as big as a spoiler last night that

0:14:52.600 --> 0:14:55.440
<v Speaker 1>a favorite is going home? Is that giving away too

0:14:55.560 --> 0:14:58.120
<v Speaker 1>much and ruining the first part of the episode for

0:14:58.280 --> 0:15:00.760
<v Speaker 1>the viewers. I mean, we already knew that Favorite would

0:15:00.760 --> 0:15:03.840
<v Speaker 1>be on the chopping block for the sake of promoting drama.

0:15:04.400 --> 0:15:07.800
<v Speaker 1>Are the producers eating into the viewers enjoyment of each episode?

0:15:08.320 --> 0:15:10.600
<v Speaker 2>I'm not sure what was the whole idea behind it,

0:15:10.640 --> 0:15:13.800
<v Speaker 2>but I was a little surprised because the first round

0:15:14.000 --> 0:15:19.560
<v Speaker 2>fans and Favorite both were there. So by advertising favorites

0:15:19.600 --> 0:15:23.640
<v Speaker 2>going into elimination, Yeah, you're right, maybe they have given

0:15:23.680 --> 0:15:29.960
<v Speaker 2>away some for the first round, but an already it's

0:15:30.040 --> 0:15:33.480
<v Speaker 2>good fun watching everything on social media and TV.

0:15:34.440 --> 0:15:36.560
<v Speaker 1>Do you also think that we got like a really

0:15:36.560 --> 0:15:39.400
<v Speaker 1>emotional story from Aldo last night? I mean, to make

0:15:39.440 --> 0:15:42.840
<v Speaker 1>sure that viewers didn't absolutely spew when you were eliminated.

0:15:43.160 --> 0:15:45.400
<v Speaker 1>It felt like we were given a little bit more

0:15:45.400 --> 0:15:48.200
<v Speaker 1>of a reason to be okay with your exit by

0:15:48.520 --> 0:15:51.920
<v Speaker 1>getting this beautiful and amazing backstory for Aldo.

0:15:52.200 --> 0:15:55.840
<v Speaker 2>I'm not sure what, but ELDO's story was very touching.

0:15:55.960 --> 0:16:00.280
<v Speaker 2>I was personally very because I know Eldo very well

0:16:00.680 --> 0:16:03.880
<v Speaker 2>and that story of his was very emotional.

0:16:06.960 --> 0:16:09.720
<v Speaker 5>My last time that I was back home really was

0:16:09.760 --> 0:16:14.240
<v Speaker 5>for my wedding actually to my husband, and that is

0:16:14.320 --> 0:16:18.320
<v Speaker 5>when my father decided to not show up to the

0:16:18.360 --> 0:16:22.720
<v Speaker 5>wedding because he thought there was a circus.

0:16:23.720 --> 0:16:26.200
<v Speaker 2>But I'm not sure about the other anger because I

0:16:27.040 --> 0:16:30.520
<v Speaker 2>had to keep things very simple and just think about

0:16:30.960 --> 0:16:36.080
<v Speaker 2>what's happening with my cooking and my at time. Yeah,

0:16:36.240 --> 0:16:39.760
<v Speaker 2>I'm not sure how that been transplied.

0:16:40.160 --> 0:16:43.760
<v Speaker 1>How much of those challenge twists affect you in person

0:16:43.880 --> 0:16:46.560
<v Speaker 1>in the kitchen. I mean, some of those challenges harder

0:16:46.560 --> 0:16:49.560
<v Speaker 1>on others because they are purposefully not leaning into their

0:16:49.560 --> 0:16:52.040
<v Speaker 1>skill set. I mean, how much of last night's pressure

0:16:52.040 --> 0:16:53.400
<v Speaker 1>tesch was a burden on you.

0:16:54.120 --> 0:16:56.240
<v Speaker 2>I'm not a big fan of too much of time

0:16:56.280 --> 0:16:58.760
<v Speaker 2>in cooking because that is how I cook at home.

0:16:59.000 --> 0:17:02.920
<v Speaker 2>For me, time is very crucial, if anything more in

0:17:03.000 --> 0:17:05.720
<v Speaker 2>nineteen minutes, I don't even bother looking at a recipe,

0:17:05.840 --> 0:17:09.480
<v Speaker 2>So that is me. So I like to keep everything fast,

0:17:09.920 --> 0:17:14.280
<v Speaker 2>simple and flavorful. So I guess having a lot of

0:17:14.280 --> 0:17:19.560
<v Speaker 2>things to juggle at home, kids, family, business, restaurants. I

0:17:19.600 --> 0:17:23.520
<v Speaker 2>don't do long cooks unless i'm you know, my longest.

0:17:23.520 --> 0:17:27.879
<v Speaker 2>Also not eighteen hours. I've never done anything for eighteen hours.

0:17:28.080 --> 0:17:32.280
<v Speaker 2>I hardly do smoking and all that, So yeah, it

0:17:32.320 --> 0:17:35.360
<v Speaker 2>was a bit of a hard job for me. But

0:17:35.400 --> 0:17:38.880
<v Speaker 2>the fermenting the better is something that I do regularly

0:17:38.920 --> 0:17:42.080
<v Speaker 2>at home, so there was something I don't mind doing it.

0:17:42.280 --> 0:17:46.120
<v Speaker 2>That's why I choose okay when they say long cook, okay,

0:17:46.160 --> 0:17:48.520
<v Speaker 2>let's do those as because you will not be able

0:17:48.520 --> 0:17:51.520
<v Speaker 2>to do it thosa in the kitchen, and I thought, yeah,

0:17:51.520 --> 0:17:52.360
<v Speaker 2>why not, let's do it.

0:17:52.480 --> 0:17:54.040
<v Speaker 1>Well. The great thing to ask you at this point

0:17:54.160 --> 0:17:57.720
<v Speaker 1>is what has been your highlight coming back to Mastership Australia.

0:17:58.040 --> 0:18:02.520
<v Speaker 2>That's a few The moment when I walk into the kitchen,

0:18:03.040 --> 0:18:06.960
<v Speaker 2>that jaw dropping movement from the fence, that was really

0:18:07.560 --> 0:18:11.960
<v Speaker 2>very nice to see. Then the egg plant when the

0:18:12.000 --> 0:18:15.760
<v Speaker 2>fans thought that they choose a very difficult vegetable and

0:18:16.000 --> 0:18:19.639
<v Speaker 2>it turned out to be my favorite vegetable, so that

0:18:19.920 --> 0:18:26.920
<v Speaker 2>was an interesting episode. Then me, Michael and Tommy being

0:18:26.920 --> 0:18:30.080
<v Speaker 2>a team calling Funk Brothers and we were creating some

0:18:30.200 --> 0:18:34.280
<v Speaker 2>amazing tim dishes pretty much all the dishes that we

0:18:34.400 --> 0:18:38.359
<v Speaker 2>whipped up during the team challenges worn so that was

0:18:38.720 --> 0:18:42.119
<v Speaker 2>very interesting. I think I can go on and on this.

0:18:42.640 --> 0:18:44.760
<v Speaker 1>I'm just really happy that you have had such a

0:18:44.760 --> 0:18:47.200
<v Speaker 1>good time going back. I mean there's so many fans

0:18:47.200 --> 0:18:50.440
<v Speaker 1>out there that you know, celebrate you and have been

0:18:50.480 --> 0:18:52.560
<v Speaker 1>following your experience now for quite some time.

0:18:52.800 --> 0:18:55.879
<v Speaker 2>There wasn't a bad cook at all throughout these last

0:18:56.240 --> 0:19:01.119
<v Speaker 2>four weeks until yesterday. Other than that, everything us pretty

0:19:01.200 --> 0:19:01.719
<v Speaker 2>good cooks.

0:19:02.240 --> 0:19:03.639
<v Speaker 1>Who do you think who do you think is going

0:19:03.680 --> 0:19:06.199
<v Speaker 1>to win the competition? Not what you know now, but

0:19:06.280 --> 0:19:08.040
<v Speaker 1>who did you think was going to win the competition

0:19:08.080 --> 0:19:08.800
<v Speaker 1>at this point?

0:19:09.000 --> 0:19:13.199
<v Speaker 2>I think Michael got a very good chance based on

0:19:13.240 --> 0:19:17.560
<v Speaker 2>his experience, the way he's looking into food. Yeah, I

0:19:17.680 --> 0:19:21.640
<v Speaker 2>got a soft spot for Michael, So yeah, maybe Michael.

0:19:21.680 --> 0:19:24.680
<v Speaker 1>Maybe Michael. What is something This is something I ask

0:19:24.760 --> 0:19:27.600
<v Speaker 1>everyone who joins the podcast. What is something from behind

0:19:27.640 --> 0:19:29.920
<v Speaker 1>the scenes that where as an audience didn't see but

0:19:30.160 --> 0:19:32.560
<v Speaker 1>we and we won't say that you can share with

0:19:32.640 --> 0:19:35.440
<v Speaker 1>us from your experience of making Master Share for Australia

0:19:35.480 --> 0:19:36.720
<v Speaker 1>fans versus favorites.

0:19:37.040 --> 0:19:40.600
<v Speaker 2>Is the production team? How much did it take care

0:19:40.640 --> 0:19:44.439
<v Speaker 2>of us? Not many people know. There's a lot of

0:19:44.560 --> 0:19:48.560
<v Speaker 2>time and effort put into the show and behind the scene.

0:19:48.600 --> 0:19:51.880
<v Speaker 2>There's so many people that are putting in such long

0:19:51.960 --> 0:19:56.439
<v Speaker 2>hours in making sure the kitchen looks beautiful. We are

0:19:56.480 --> 0:20:01.240
<v Speaker 2>taking care so the production team, your lovely production team

0:20:01.280 --> 0:20:03.919
<v Speaker 2>they have over there, which not many people see or

0:20:03.960 --> 0:20:07.800
<v Speaker 2>know about them, which I personally feel you need to

0:20:07.840 --> 0:20:08.639
<v Speaker 2>be highlighted.

0:20:08.800 --> 0:20:12.359
<v Speaker 1>And yeah, I've talked about well, I just loved you

0:20:12.400 --> 0:20:14.200
<v Speaker 1>on the show and I just want to say a

0:20:14.320 --> 0:20:17.200
<v Speaker 1>funny little story about me. When I grew up, My

0:20:17.480 --> 0:20:19.760
<v Speaker 1>mum used to ask us what we wanted for takeaway,

0:20:20.160 --> 0:20:22.760
<v Speaker 1>and I'm sure the rest of Australia was saying that

0:20:22.800 --> 0:20:25.679
<v Speaker 1>they wanted McDonald's o KFC, and my brother and I

0:20:25.720 --> 0:20:28.199
<v Speaker 1>would be like Indian Food, we want to have the

0:20:28.280 --> 0:20:29.639
<v Speaker 1>spicy Indian.

0:20:29.280 --> 0:20:32.720
<v Speaker 2>Food Mega trip. Now the words are open negative. Better

0:20:32.800 --> 0:20:36.360
<v Speaker 2>late you. We will treat you with some amazing dishes.

0:20:36.600 --> 0:20:39.119
<v Speaker 2>You won't get your traditional carriages in mar restaurant, but

0:20:39.240 --> 0:20:41.400
<v Speaker 2>you will be blown away with some of the creations

0:20:41.440 --> 0:20:41.679
<v Speaker 2>we have.

0:20:42.080 --> 0:20:44.040
<v Speaker 1>I'm on my way. I'm on my way. I've bought

0:20:44.040 --> 0:20:46.879
<v Speaker 1>my ticket. I'm on my way to Adelaide. Thank you

0:20:46.920 --> 0:20:49.080
<v Speaker 1>so much for joining us on the podcast. Congratulations on

0:20:49.119 --> 0:20:52.480
<v Speaker 1>your time in Mastership Australia and I will continue to

0:20:52.480 --> 0:20:54.240
<v Speaker 1>follow you on in your career.

0:20:54.480 --> 0:20:56.679
<v Speaker 2>No pro Thank you so much for having me. Lovely