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Speaker 1: You started.

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Speaker 2: What you do with that? You do it.

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Speaker 1: That's a fancy the moldy, bacteria infested slab of meat

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Speaker 1: fall off.

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Speaker 3: The result too much tends to give your diary in

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Speaker 3: the kitchen today.

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Speaker 2: Not in the kitchen, we're in the studio. It's an

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Speaker 2: easy one today. I'm interested to know what this tastes like,

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Speaker 2: because I think I might like this.

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Speaker 3: Last week we had it.

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Speaker 2: Was heavy handed. We had a chicken nugget pot pie.

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Speaker 2: So you get pastry, you put chicken nuggets in it,

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Speaker 2: you put a can of peas, a can of frozen

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Speaker 2: carrots or you know, a packet of frozen carrots, and

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Speaker 2: then it was cream cheese, that craft cheese, craft cheese,

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Speaker 2: and then you put pastry over the top, egg wash

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Speaker 2: in I thought it was going to be hideous. You

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Speaker 2: loved it, delicious, industrial strength. I wasn't it. I'm surprised

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Speaker 2: you're not still burping. But today I saw this new snack,

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Speaker 2: and with people starting to celebrate Christmas and all in

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Speaker 2: the summer and the better weather, I thought people doing cheeseboards.

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Speaker 2: Let's see what this one is like.

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Speaker 3: It's not a butter board, It's not a board.

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Speaker 2: Brenda we've done butter boared. You didn't like it?

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Speaker 3: What about butter bean?

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Speaker 2: When we do that, we don't do any butter bean.

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Speaker 2: What we've got today is something for your cheese board.

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Speaker 2: We start with some Manchego cheese. I tried to get

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Speaker 2: Miguel's macetras. Manchego cheese sells in wool. It's sold out,

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Speaker 2: that's how popular it is.

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Speaker 3: He sold out many years ago. That's what you're saying.

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Speaker 2: I did not say that he's Manchego cheese.

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Speaker 3: So where'd you get? You got that from? What's Thomas

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Speaker 3: Ducks and another that's a that's that fancy high end place.

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Speaker 2: Yeah, well, we tried to get Miguel's, but it was

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Speaker 2: sold out. But Manchego cheese is Spanish cheese and it

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Speaker 2: is delicious.

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Speaker 3: What makes it different to any other cheese.

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Speaker 2: It just tasted, is this it's sheep's milk. Yep, it's

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Speaker 2: most cheese. Goat's milk, cow's.

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Speaker 3: Milk, cow's milk. And then you got fat out. We

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Speaker 3: are you gonna make it?

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Speaker 2: No, it's delicious. I'll give you a little slice of this.

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Speaker 3: Just are you going to cut the cheese?

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Speaker 2: I'm going to cut the cheese. Have a little slice.

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Speaker 2: It is delicious. I eat this a lot because.

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Speaker 3: Broadcasters will tell you not to eat cheese on hair.

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Speaker 2: Will you have a go then, because it's delicious, isn't it.

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Speaker 2: It's quite. It's not sharp like a cheddar, it's not creamy.

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Speaker 2: It's a hard cheese.

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Speaker 3: It's a hard cheese.

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Speaker 2: It's delicious.

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Speaker 3: I like it.

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Speaker 2: So I'm slicing up the manchet. What happens next is

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Speaker 2: we put honey. No, the cheese is the cracker, okay,

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Speaker 2: so I'm going to put honey on it. Honey and cheese,

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Speaker 2: great combination. That's done quite often. There is a mystery

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Speaker 2: ingredient still to come. But let me tell you about

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Speaker 2: this honey. I bought in my own honey. He's waiting

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Speaker 2: in the car. I have a native bee hive at home.

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Speaker 2: These are stingless bees that are native to Australia yep.

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Speaker 2: And they're about the size of little flies. They are

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Speaker 2: so different to bees.

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Speaker 3: I thought you left your bin lid open.

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Speaker 2: Yeah, it looks a little bit like that. But these

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Speaker 2: are so great for our environment. And they're not known

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Speaker 2: as for being major honey producers, but the honey that

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Speaker 2: they do produce is spectacular. And it takes on different

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Speaker 2: flavors depending on what's I guess in the vicinity of

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Speaker 2: where you live. If you live near some lavender, it'll

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Speaker 2: have a slight lavender tinge Chris and I on the

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Speaker 2: living room. He's got one of these too. His took

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Speaker 2: on the flavor. It was quite smoky because it was

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Speaker 2: near his what's that called outside fire fire pit? It

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Speaker 2: was near a fire pit, and it had like a

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Speaker 2: smoky gentleman's club flavored to it.

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Speaker 3: If you live next with sewerage treatment, well you never know.

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Speaker 2: What you'll get. I've got just teenage shoes and dog

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Speaker 2: who in my backyard.

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Speaker 3: So this is honey harvested from your own little bee.

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Speaker 2: Just have a sip of my honey before we go

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Speaker 2: any further. It tastes like it because it's quite runny honey.

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Speaker 2: It's a little bit like a liqueur.

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Speaker 3: It tastes like a liqueur.

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Speaker 2: It's delicious, isn't it. I put that on cheese at honey.

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Speaker 2: So I put that in to put on this cheese.

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Speaker 3: And how long did it take you to get that

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Speaker 3: honey out of your bees? How do you milk that?

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Speaker 2: Well? Had I got the guy who runs the Native

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Speaker 2: bee Emporium. Yeah right, he's a friend of my brothers.

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Speaker 2: He's from Brisbane and when he came down to Sydney,

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Speaker 2: I got a hive from him and he then will

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Speaker 2: harvest the honey.

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Speaker 3: So you don't know if it came from your bees.

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Speaker 2: He did know it came from mine because he harvested

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Speaker 2: and then I had a jar for Yeah.

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Speaker 3: But did you see him help the be Why would

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Speaker 3: he give.

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Speaker 2: Me fake honey?

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Speaker 3: Why would he do that?

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Speaker 2: Why is it in his best interests to give me

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Speaker 2: someone else?

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Speaker 3: Because he wants to hang out with you. This is

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Speaker 3: the way of getting in with the Munds.

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Speaker 2: I'll just pretend he's my brother's best friend. Is there

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Speaker 2: are easier ways? So anyway, that's by the bie. So

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Speaker 2: honey on a piece of Manchego cheese. That's not unusual.

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Speaker 2: Honey and cheese is a delicious combination. But what I

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Speaker 2: saw on TikTok apparently this elevates it to a new level.

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Speaker 2: And it's instant coffee, right you put instant coffee. I

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Speaker 2: just got out of the kitchen at work here, So

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Speaker 2: what have we got here is a coffee coffee granules

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Speaker 2: go on top of that. I'm intrigued to know what

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Speaker 2: this tastes like. Brendan Jones. We've got Manchego cheese is

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Speaker 2: no cracker. The cheese is the cracker. We've got honey

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Speaker 2: on top of that and instant coffee.

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Speaker 3: I'll just break off that pointy bit of cheese.

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Speaker 2: Okay, take a big bite. M is it?

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Speaker 3: Wow?

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Speaker 2: What's the wow bit? What do you mean?

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Speaker 3: Yeah? Wow?

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Speaker 2: Let me have a.

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Speaker 3: Taste that's different. It's got a real.

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Speaker 2: Yum. It makes it quite rich.

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Speaker 3: Hmmmm. And the coffee gives a little bit of a crunchy.

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Speaker 2: I think I like that.

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Speaker 3: I don't know.

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Speaker 2: It gives it a depth of flavor.

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Speaker 3: Yeah, I like it. You're scraping coffee of it?

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Speaker 2: No, because I think I'm going to try it with

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Speaker 2: a few less granules too much. That is delicious. Try

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Speaker 2: it and see if you like it. So it is.

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Speaker 2: I'm gonna talk with my mouthful because I wouldn't I

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Speaker 2: Manchako cheese. Any kind of honey you've got you don't.

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Speaker 3: Have torney people come and get your honey.

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Speaker 2: And then just instant coffee.

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Speaker 3: That's delicious. And now we've all got cheese. Raps already

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Speaker 3: started dreaming what you do with that you do it.

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Speaker 1: There's a fancy the moldy, bacteria infested slab of meat

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Speaker 1: fall off the fall that's what.

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Speaker 3: Gets results too much. That tends to give your diary.

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Speaker 2: Want to keep you up all night because you're having

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Speaker 2: instant coffee. So cheese gives you dreams at night, doesn't it.

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Speaker 2: And then coffee so you'll stay awake all night so

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Speaker 2: you don't have to dream. What a bonus