WEBVTT - JOHN & CHRISTINA UNPACK THEIR MASTERCHEF EXPERIENCE 0:00:00.160 --> 0:00:01.720 It's in the news today, but it was actually on 0:00:01.800 --> 0:00:05.000 TV Reload the podcast last week. They might welcome back 0:00:05.000 --> 0:00:08.039 to TV Reload. My name's Benjamin Norris and on this 0:00:08.119 --> 0:00:11.280 podcast I go behind the scenes with the biggest players 0:00:11.320 --> 0:00:14.640 in television. Each episode you will get a front row 0:00:14.720 --> 0:00:19.560 seat with content makers like executive producers, writers, editors and 0:00:19.640 --> 0:00:23.400 casting agents, plus the talent that we see on our screens. 0:00:23.920 --> 0:00:27.400 TV Reload reloads the shows that you are currently watching 0:00:27.640 --> 0:00:30.760 and gives you a better insight at our television industry 0:00:30.920 --> 0:00:34.239 and streaming services today. On the podcast, I have two 0:00:34.320 --> 0:00:38.760 of Channel ten's Mastership for Australia favorites. It's John and Christina. 0:00:39.400 --> 0:00:41.360 It takes a lot of courage to come back on 0:00:41.440 --> 0:00:45.440 reality TV after you've already had your first serve, but 0:00:45.680 --> 0:00:48.519 these two took the plunge and returned to the kitchen 0:00:48.720 --> 0:00:53.600 with honesty and integrity, which I think Australia really appreciated. 0:00:54.160 --> 0:00:57.680 They are the first two favorites to exit the competition, 0:00:58.200 --> 0:01:01.160 but as you will find from our chat today, they 0:01:01.240 --> 0:01:03.800 have walked away with a greater perspective on their cooking 0:01:04.120 --> 0:01:07.840 and new missions. In their future endeavors. We will talk 0:01:07.880 --> 0:01:12.440 about their experiences, their highs and lows, what Christina thought 0:01:12.600 --> 0:01:14.959 of the new host compared to the old and if 0:01:15.000 --> 0:01:18.160 she's been in touch with those former judges. John will 0:01:18.160 --> 0:01:21.399 talk about why he said yes to returning and what 0:01:21.520 --> 0:01:25.280 Julie Goodwin said to him after his elimination. There are 0:01:25.319 --> 0:01:28.320 a few audio issues along the way today, but I 0:01:28.440 --> 0:01:30.600 hope you can bear with that, as there were some 0:01:30.680 --> 0:01:35.000 great insights from both contestants. However, let's get started with 0:01:35.080 --> 0:01:38.520 today's guests. I'd like to welcome John and Christina to 0:01:38.680 --> 0:01:39.520 TV Reload. 0:01:40.480 --> 0:01:42.720 They might give you sixty minutes to cook. Really you're 0:01:43.040 --> 0:01:44.679 not standing at your bene for sixty minutes. 0:01:44.880 --> 0:01:47.960 Musta Sheff has produced some of the biggest names in food. 0:01:48.360 --> 0:01:52.360 Doing season seven, it was very it was very difficult. 0:01:52.400 --> 0:01:56.600 For the first time ever. It's funds versus favorites. 0:01:57.040 --> 0:01:58.760 They want to know about the story, they want to 0:01:58.800 --> 0:01:59.840 know about your heritage. 0:02:00.440 --> 0:02:02.360 Season seven, We've got job. 0:02:03.320 --> 0:02:04.880 If you didn't have a pin, maybe he was the 0:02:04.880 --> 0:02:06.880 one that was going to leave the competition. 0:02:07.120 --> 0:02:11.360 And season five, Christina. 0:02:10.160 --> 0:02:13.560 I think that talking about things so important. 0:02:14.120 --> 0:02:15.320 Hi, John, how are you? 0:02:15.680 --> 0:02:16.919 Oh good? Thank you yourself. 0:02:17.080 --> 0:02:20.360 I'm actually doing really well. And congratulations on returning to 0:02:20.440 --> 0:02:23.480 Master Shepper, Australia. I feel like you committed to this 0:02:23.600 --> 0:02:30.119 experience physically and emotionally. Were you were You're almost relieved 0:02:30.160 --> 0:02:32.200 when it came to and end last night. 0:02:32.560 --> 0:02:34.640 Yeah, well, I'll be telling people I was actually a 0:02:34.639 --> 0:02:38.000 half half about it. Half of me wanted to say 0:02:38.080 --> 0:02:40.760 but the other half just wanted to get out of 0:02:40.800 --> 0:02:45.200 that pressure cooker situation. Cooking in that kitchen it's always 0:02:45.240 --> 0:02:49.000 so tough because, like I mean, realistically, who does a 0:02:49.080 --> 0:02:51.880 dish in sixty minutes or in thirty minutes? I mean, 0:02:52.200 --> 0:02:55.000 when you cook, you you want to try and pour 0:02:55.120 --> 0:02:57.880 everything into all your love to it and take time 0:02:58.120 --> 0:03:00.760 to sort of nurture that dish and it's something great. 0:03:01.000 --> 0:03:04.320 But in that kitchen, you put that aside and basically 0:03:04.400 --> 0:03:07.200 just rely on your skills and your technique to put 0:03:07.240 --> 0:03:08.080 up a really good dish. 0:03:08.320 --> 0:03:12.040 When the producers called and asked you to return, what 0:03:12.080 --> 0:03:13.400 was that process like for you? 0:03:13.919 --> 0:03:17.720 Well, when I get the call, I thought, oh should 0:03:17.760 --> 0:03:20.680 I do this? I was a bit hesitant. I thought, 0:03:20.960 --> 0:03:22.840 is it a good idea to come back? I mean, 0:03:22.880 --> 0:03:26.040 I'm happy with what I'm doing now. I still love cooking. 0:03:26.440 --> 0:03:29.520 That's something that would never sort of go away. But 0:03:29.800 --> 0:03:32.440 at that time, I was actually I started a week 0:03:32.480 --> 0:03:35.680 business with my partner. So we're doing human hair wigs 0:03:35.760 --> 0:03:39.840 and it's all custom made, and we do weeks that 0:03:39.920 --> 0:03:43.800 actually fit someone's head rather than relying on say like 0:03:43.840 --> 0:03:47.560 an online which doesn't really fit, like, we'll fit in 0:03:47.560 --> 0:03:51.360 your head, but it's not your the capsize. But that 0:03:51.480 --> 0:03:54.000 was something that we really loved and enjoyed doing because 0:03:54.040 --> 0:03:57.040 we got so much from our clients just the positive 0:03:57.040 --> 0:04:01.200 feedback of what that was giving them. For example, we've 0:04:01.200 --> 0:04:04.200 had a lot of alopecia patients that come to us 0:04:04.280 --> 0:04:06.600 that get the wigs and it's just amazing when they 0:04:06.680 --> 0:04:09.440 put it on, it's like they've gotten their confidence back. 0:04:09.520 --> 0:04:13.000 And to me, that was our goal doing that business, 0:04:13.480 --> 0:04:14.760 and I loved it. 0:04:14.960 --> 0:04:18.200 So I guess the hesitation, you know, wasn't really there 0:04:18.240 --> 0:04:20.680 because you were worried about how your career would be 0:04:20.680 --> 0:04:24.440 affected in the kitchen because you were already onto bigger 0:04:24.480 --> 0:04:25.200 and better things. 0:04:25.360 --> 0:04:27.520 Yeah. So I had that business and I had to 0:04:27.760 --> 0:04:30.919 really rethink, do I want to leave this behind and 0:04:30.920 --> 0:04:33.680 put that aside and leave all our clients on a 0:04:33.720 --> 0:04:36.719 limbo or go back to master chef and continue on 0:04:36.839 --> 0:04:39.520 with my passion for food. It was definitely a hard 0:04:39.520 --> 0:04:43.039 decision to do because I knew the pressure going into 0:04:43.160 --> 0:04:46.440 the Master Chef kitchen, like I mean, doing season seven, 0:04:47.200 --> 0:04:50.200 it was very It was very difficult, but at the 0:04:50.240 --> 0:04:53.440 same time, I actually enjoyed my time in that kitchen. 0:04:53.560 --> 0:04:55.880 So when I did decide to come back, I thought, no, 0:04:56.160 --> 0:04:58.520 I think I should give this another go. And when 0:04:58.560 --> 0:05:00.320 they were when they called me, they said, oh, you're 0:05:00.360 --> 0:05:03.400 coming back because people remember you from the white Chocolate valute, 0:05:03.560 --> 0:05:06.359 and that actually triggered something in me, and I thought, 0:05:06.560 --> 0:05:09.159 hang on a sec that shouldn't be what I was 0:05:09.200 --> 0:05:13.000 remembered for, because that's one small part of what I 0:05:13.040 --> 0:05:15.920 did on the show. That shouldn't be what will remember 0:05:16.000 --> 0:05:18.200 me for. So I came on the show to sort 0:05:18.200 --> 0:05:20.800 of show people that that doesn't define who I am 0:05:20.839 --> 0:05:23.440 as a cook. So to me, coming back was my 0:05:23.680 --> 0:05:26.360 sort of redemption to show no, I can work in 0:05:26.400 --> 0:05:29.560 the team environment. Watching back on season seven, I had 0:05:29.600 --> 0:05:33.880 so many amazing team challenges throughout that season, meaning Lasmoba 0:05:33.960 --> 0:05:37.320 Tourist's first team challenge. I was a team leader for that. Oh, 0:05:37.320 --> 0:05:40.120 there were so many others that peterfull has sort of 0:05:40.560 --> 0:05:43.240 put back and then had the white chocolate vlute at 0:05:43.279 --> 0:05:45.560 the front, so I thought, no, we need to bury 0:05:45.600 --> 0:05:48.880 that white chocolate lute and just you know, move on. 0:05:49.120 --> 0:05:53.359 Well. Being the first fan favorite to leave, you know, 0:05:53.440 --> 0:05:57.200 does that change the way your relationship is with the show? Like, 0:05:57.279 --> 0:05:59.839 is that changing the way that you think about Master Chef? Mentally? 0:06:00.120 --> 0:06:02.599 No, not at all, Like I mean to me, it's 0:06:02.640 --> 0:06:06.160 a TV show. They needed to bring, you know, the 0:06:06.160 --> 0:06:09.159 best of the best in the competition and I thought, wow, 0:06:09.360 --> 0:06:11.640 just to be picked to be as a favorite to 0:06:11.680 --> 0:06:14.480 come back to the show was you know that it 0:06:14.480 --> 0:06:16.880 itself was I was just thankful for. 0:06:17.000 --> 0:06:19.920 Absolutely what I mean, this is a really good question 0:06:20.040 --> 0:06:23.600 to ask you. What has Mastership Australia taught you the 0:06:23.640 --> 0:06:26.080 most over the years? You know, looking back at season 0:06:26.160 --> 0:06:29.120 seven and looking at this experience, now, what is the 0:06:29.160 --> 0:06:30.560 show taught you as a person? 0:06:31.240 --> 0:06:34.440 I guess well, what I've taken away from it is 0:06:34.480 --> 0:06:38.040 basically the bond that I've created with all the contestants. 0:06:38.279 --> 0:06:40.560 But I mean, we all came in with one single 0:06:41.080 --> 0:06:44.040 with the goal of basically winning the competition, but at 0:06:44.040 --> 0:06:46.440 the same time, we all had the same passion for 0:06:46.480 --> 0:06:50.440 food and learning. With what they've gone through after the competition, 0:06:50.520 --> 0:06:53.240 with the favorites. I've learned so much. I've learned so 0:06:53.320 --> 0:06:57.920 much from Mindy who loves Australian natives, and I'm actually 0:06:57.960 --> 0:07:01.920 going to start incorporating Australian natives the chocolates that I'm relaunching. 0:07:02.000 --> 0:07:05.240 I'm doing a bean to our chocolate business that I'm 0:07:05.279 --> 0:07:07.360 going to highly relaunch at the end of the year 0:07:07.440 --> 0:07:13.880 and introduce Australian natives into a sort of flavor profiles 0:07:14.120 --> 0:07:14.920 in that chocolate. 0:07:15.360 --> 0:07:17.680 Yeah. Well do you think that Do you think that 0:07:17.760 --> 0:07:21.960 Master Chef has been has the best display of diversity 0:07:22.280 --> 0:07:24.800 in reality television here in Australia. 0:07:24.280 --> 0:07:27.600 Oh, definitely. I think the good thing about Australia food 0:07:27.640 --> 0:07:32.440 wise is we do have all these cultures that contribute 0:07:32.480 --> 0:07:35.239 to our food scene, and I think that's what's unique 0:07:35.240 --> 0:07:39.000 about Australia compared to other countries that we have, like 0:07:39.240 --> 0:07:41.720 it's a melting pot of different cultures and we create 0:07:41.800 --> 0:07:44.440 some of the most amazing food in the world. 0:07:44.640 --> 0:07:47.400 Well, I like the cultural and world diversity that comes with, 0:07:47.520 --> 0:07:49.280 you know, the brilliant casting of this show, and I 0:07:49.280 --> 0:07:51.280 think End of Old Shine Australia does a very good 0:07:51.320 --> 0:07:54.200 job with that. But do you think that that is 0:07:54.480 --> 0:07:58.800 because international cuisine leaves no excuse but to have more 0:07:58.920 --> 0:08:01.239 multicultural represents on this show. 0:08:01.480 --> 0:08:05.840 Yeah, definitely. I think the food that we actually showcase 0:08:05.880 --> 0:08:09.840 in Australia when you ask someone, oh, what is austrain food? Like, 0:08:09.920 --> 0:08:12.640 I mean, we don't really have our own sort of identity. 0:08:13.080 --> 0:08:16.040 So we've had to actually create our own identity to 0:08:16.080 --> 0:08:19.760 be to be Australian. And that's with all our cultures 0:08:20.000 --> 0:08:22.800 being brought in. And I think when I was in 0:08:23.320 --> 0:08:26.320 this season and talking to Mindy, I think what's important 0:08:26.360 --> 0:08:28.600 now is to sort of go into the direction of 0:08:28.920 --> 0:08:32.080 coming back and respecting the land that we actually standing 0:08:32.160 --> 0:08:36.080 on and sort of showcasing those Australian natives and incorporating 0:08:36.120 --> 0:08:39.520 those into all our different cultures to create an identity 0:08:39.520 --> 0:08:40.520 that is Australian. 0:08:40.760 --> 0:08:43.480 Absolutely. I think you said that's so well, you know, 0:08:43.600 --> 0:08:46.920 talking about last night's episode, those pins were being used left, 0:08:47.000 --> 0:08:50.800 right and center. You know if there were no immunity pins, 0:08:51.200 --> 0:08:53.880 do you think that someone else may have gone home 0:08:53.960 --> 0:08:54.440 last night? 0:08:54.520 --> 0:08:57.120 Well, whenever I cook, I'm also just sort of focused 0:08:57.120 --> 0:09:00.840 on my on my food, and I don't see what's 0:09:00.880 --> 0:09:04.040 going on around me. But watching last night's episode, there 0:09:04.080 --> 0:09:07.400 were a few cooks that weren't really hitting the spot. 0:09:07.840 --> 0:09:10.559 I was actually surprised with Tommy facing his broth. It 0:09:10.679 --> 0:09:14.000 was like he wasn't getting much flavor and he wasn't 0:09:14.000 --> 0:09:16.920 getting the right sort of punches that he wanted in 0:09:16.960 --> 0:09:20.120 his dish. And he's an amazing cook, and that really 0:09:20.160 --> 0:09:23.200 surprised me because, like, I mean, an egg challenge that 0:09:23.400 --> 0:09:25.920 he really threw him off. And I guess having a 0:09:25.960 --> 0:09:28.880 community pin in the back of his mind maybe played 0:09:28.880 --> 0:09:31.240 a big part in the way he thought about his dish. 0:09:31.400 --> 0:09:33.640 Maybe he was just thinking, Oh, should I use this 0:09:33.760 --> 0:09:36.920 or should I just keep cooking. I think that hindered 0:09:36.920 --> 0:09:40.319 his ability to cook something amazing. And maybe if he 0:09:40.360 --> 0:09:43.400 didn't have the pin, maybe it would have been a 0:09:43.400 --> 0:09:45.480 different story. But if he didn't have a pin, maybe 0:09:45.480 --> 0:09:48.040 he was the one that was gonna leave the competition. 0:09:48.600 --> 0:09:50.320 I mean that's kind of how I saw it as well. 0:09:50.320 --> 0:09:53.880 I mean I was shocked. John. I think the funniest 0:09:53.880 --> 0:09:55.880 moment for me as a viewer last night was that 0:09:55.960 --> 0:09:57.720 I think I had just as much sweat on my 0:09:57.840 --> 0:10:00.680 forehead as you did as you were waiting for the 0:10:00.720 --> 0:10:04.880 whites to thicken. And I was like, yeah, it's like 0:10:04.960 --> 0:10:07.000 how is. I was patting my own head down as 0:10:07.000 --> 0:10:09.440 a viewer, going, oh my god. You know so, I 0:10:09.440 --> 0:10:12.840 think it's just such a stress stressful situation you know 0:10:12.920 --> 0:10:15.520 to be And I still think you handled it so well. 0:10:15.679 --> 0:10:18.160 I was down to my last three eggs and I 0:10:18.200 --> 0:10:21.040 thought this needs to whip up because and I even 0:10:21.120 --> 0:10:25.720 made sure everything was clean. I requested for new equipment 0:10:25.840 --> 0:10:28.800 to actually whip up the egg whites, and I thought 0:10:29.160 --> 0:10:31.640 this is gonna work because I know if you get 0:10:31.679 --> 0:10:34.600 one little bit of a speck of oil or anything 0:10:35.920 --> 0:10:38.040 anything foreign into that egg white, it's not going to 0:10:38.080 --> 0:10:41.240 whip up. And that's what happened in yesterday's challenge. It 0:10:41.320 --> 0:10:44.800 wasn't whipping up, and I had no eggs left, so 0:10:45.120 --> 0:10:47.960 quick thinking, I thought, I'm just going to do chantilla 0:10:48.040 --> 0:10:50.560 cream and put it on top. When it actually worked. 0:10:50.559 --> 0:10:54.520 I've tasted it. The chantilla cream actually added a luxurious 0:10:54.559 --> 0:10:58.080 element into it because lemon tart is quite sweet and 0:10:58.240 --> 0:11:02.400 adding to it sort of added that extra layer of sweetness. 0:11:02.400 --> 0:11:05.319 But putting the chantilly cream it actually balanced the whole thing. 0:11:05.400 --> 0:11:08.080 So I thought I'm probably safe doing this. But being 0:11:08.080 --> 0:11:11.480 an next challenge, the judges were expecting him around on top. 0:11:11.520 --> 0:11:13.520 To cap it off, I. 0:11:13.520 --> 0:11:15.800 Have to ask about this son in law, which was 0:11:15.800 --> 0:11:17.880 the first dish that you cooked. You know, I'd never 0:11:17.920 --> 0:11:20.440 heard of, you know, a son in law before, so 0:11:21.760 --> 0:11:23.960 I want to know, like, where does that name come from. 0:11:24.480 --> 0:11:26.880 I think it's got something to deal with a son 0:11:26.880 --> 0:11:30.160 in law impressing their mother in law that they can 0:11:30.200 --> 0:11:33.080 actually cook, like a dish that they sort of cooked 0:11:33.080 --> 0:11:35.360 to impress them that sort of that can marry their 0:11:35.360 --> 0:11:38.800 future wife. That's the story of the son in law. 0:11:38.840 --> 0:11:41.400 But it's it's definitely a beautiful dish. It's something that 0:11:41.480 --> 0:11:45.079 I'm definitely challenging to cook because you know, you don't 0:11:45.120 --> 0:11:47.640 want to overcook that egg. And I guess in that 0:11:47.720 --> 0:11:51.040 challenge yesterday I've I'm there, made myself in the timing 0:11:51.200 --> 0:11:53.560 and ended up having a robbery egg. But I mean 0:11:53.600 --> 0:11:55.680 the comments that came with them was amazing, Like the 0:11:55.800 --> 0:11:58.280 jam mel was saying that I should bottle it. So 0:11:58.640 --> 0:12:00.280 I was happy with the with that. 0:12:01.200 --> 0:12:03.040 I think that sounds like a good side hustle. And 0:12:03.120 --> 0:12:05.280 I can confirm that you already have one customer. 0:12:05.520 --> 0:12:08.480 Oh thank you. 0:12:08.480 --> 0:12:10.240 You know that in the last cook though, do you 0:12:10.240 --> 0:12:13.080 think that or did you ever have another dish that 0:12:13.120 --> 0:12:16.640 you might have cooked last night instead of the lemon meringue, 0:12:17.000 --> 0:12:20.040 and seeing how the judges reaction, you know, reacted to 0:12:20.040 --> 0:12:23.080 the other contestants as food. Do you think that you 0:12:23.120 --> 0:12:25.720 know that other choice might have been a better choice. 0:12:26.200 --> 0:12:28.040 Yeah, well, thinking of it now, I should have just 0:12:28.080 --> 0:12:31.280 done a cram caramel because I always do that. I 0:12:31.280 --> 0:12:33.840 always pook that dish and it always turns out the 0:12:33.840 --> 0:12:36.280 way I want it. I mean, that's simple cooking. But 0:12:36.320 --> 0:12:40.200 I mean this competition is interesting because they actually prefer 0:12:40.280 --> 0:12:43.720 you to do classics right. But for me, we wanted 0:12:43.720 --> 0:12:46.080 to impress the judges and show them the techniques that 0:12:46.160 --> 0:12:49.160 I have. Having sixty minutes, I wanted to impress them 0:12:49.160 --> 0:12:51.800 and show them a nice, beautiful tut But yeah, I 0:12:51.800 --> 0:12:54.720 should have just had a bit of restraint and gone 0:12:54.760 --> 0:12:58.840 back to this, like a really simple cram caramel, and 0:12:58.880 --> 0:12:59.760 that would have saved me. 0:13:00.080 --> 0:13:01.800 Well, one thing I think I'm going to remember you 0:13:01.840 --> 0:13:04.800 for from this season is this emotional moment that you 0:13:04.880 --> 0:13:06.920 had where you walked out of the kitchen, which was 0:13:07.000 --> 0:13:11.000 last week. You know, you talked about your partner who 0:13:11.040 --> 0:13:14.720 loves your food and is your biggest champion. I was 0:13:14.720 --> 0:13:16.400 curious to know, you know, was it hard for your 0:13:16.440 --> 0:13:19.400 partner to watch that moment as it played out on telling. 0:13:19.480 --> 0:13:21.960 Yeah, well, we actually haven't sat down and watched the 0:13:22.000 --> 0:13:23.480 say that that episode together. 0:13:25.760 --> 0:13:26.880 It busy making wigs. 0:13:28.520 --> 0:13:30.800 Well, he was actually out of the country and then 0:13:31.040 --> 0:13:34.400 I was actually coming back from la and then when 0:13:34.440 --> 0:13:36.840 I got back, he had to leave as well. So 0:13:36.920 --> 0:13:38.920 I will sort of like ships in the night sort 0:13:38.960 --> 0:13:42.560 of past at each other. And yeah, but when he was, 0:13:43.200 --> 0:13:46.439 he was definitely emotional when when that came up. 0:13:46.559 --> 0:13:49.120 I mean, I think of my partner when things happened 0:13:49.160 --> 0:13:51.760 to me when I've been on television before. You know, 0:13:51.960 --> 0:13:56.480 he's fearfully protective of me, and you know, yeah, at 0:13:56.520 --> 0:13:58.040 that point, you know, sort of what can you do 0:13:58.600 --> 0:14:02.400 after that moment though, I mean, Melissa was just so gorgeous. 0:14:02.520 --> 0:14:05.240 But do you think and she does such a fantastic 0:14:05.280 --> 0:14:07.040 job on the show. I just I think she's my 0:14:07.080 --> 0:14:09.679 favorite judge. I shouldn't say that because you shouldn't have favorites, 0:14:10.080 --> 0:14:11.800 But you know, do you think that that chat that 0:14:11.840 --> 0:14:15.920 you had outside brought you and Melissa closer together? 0:14:16.120 --> 0:14:16.280 Oh? 0:14:16.320 --> 0:14:19.960 Definitely, it definitely did. Just the worst that she gave 0:14:20.000 --> 0:14:23.400 me was just it really pushed me push my limits 0:14:23.480 --> 0:14:25.880 and made sure that I do belong in that competition, 0:14:26.280 --> 0:14:28.480 And she was the one that actually made me realize, 0:14:28.600 --> 0:14:31.120 you know, you do belong in this competition and I'm 0:14:31.160 --> 0:14:34.200 not a Twitter and for me to hear what Meles 0:14:34.160 --> 0:14:38.440 said really cemented my place in that competition. I thought, 0:14:38.600 --> 0:14:40.280 you know, I'm going to do this and push through. 0:14:40.440 --> 0:14:41.760 Who do you think is going to win at this 0:14:41.840 --> 0:14:44.360 point of the competition when you walked out, not what 0:14:44.480 --> 0:14:46.480 you know now, but like as you came out of 0:14:46.520 --> 0:14:49.120 the kitchen that day, who did you think was going 0:14:49.160 --> 0:14:50.840 to win? Like who was your pick or I. 0:14:50.840 --> 0:14:55.280 Thought Mindy was I thought Mindy definitely. Her knowledge, her 0:14:55.320 --> 0:14:59.000 experience and just the way she talks about food was 0:14:59.120 --> 0:15:03.520 just inspiring and I thought, I want her to win 0:15:03.640 --> 0:15:05.520 that competition absolutely well. 0:15:05.520 --> 0:15:08.080 One question I ask everyone who joins the podcast is 0:15:08.320 --> 0:15:10.680 what it is something from behind the scenes that we 0:15:10.720 --> 0:15:13.840 did not see and we won't see that you can 0:15:13.920 --> 0:15:17.040 reveal from behind the scenes, like a behind the scenes 0:15:17.080 --> 0:15:22.560 moment from your time making Master Chef Australia fans versus favorites. 0:15:22.920 --> 0:15:26.720 Well, guess the bond that we actually created behind the scene. 0:15:27.080 --> 0:15:29.240 We came, we all came in with the same passion 0:15:29.280 --> 0:15:32.120 for food and just sharing that knowledge as well. That's 0:15:32.200 --> 0:15:34.920 what the audience don't actually see. I mean, I guess 0:15:34.920 --> 0:15:37.920 you do see it on screen when someone leaves the kitchen, 0:15:37.960 --> 0:15:42.280 and you do see that genuine emotion outflowing. And I 0:15:42.320 --> 0:15:45.480 think just behind the scene, the things that we share, 0:15:46.920 --> 0:15:49.920 just having each other's back. I mean, we all talk 0:15:50.000 --> 0:15:52.840 around the table and we don't even feel like we're 0:15:52.880 --> 0:15:57.320 in a competition. That's how strong we walk into that 0:15:57.400 --> 0:16:01.560 kitchen and we just cook for ourselves, not as a competition. 0:16:02.120 --> 0:16:04.240 So I think that's something that people don't see behind 0:16:04.280 --> 0:16:04.800 their scenes. 0:16:05.200 --> 0:16:08.360 Was there any advice that any of you or other favorites, 0:16:08.480 --> 0:16:10.520 you know, the winners and the favorites that were back. 0:16:10.880 --> 0:16:13.880 Was there anyone that gave you any words of wisdom 0:16:14.880 --> 0:16:16.480 after your elimination. 0:16:16.160 --> 0:16:18.760 Keeping it simple and just cooking the food that you 0:16:18.800 --> 0:16:23.240 love and not trying to cook to impress, but cook 0:16:23.280 --> 0:16:23.760 what you love. 0:16:23.960 --> 0:16:25.160 And who gave you that advice? 0:16:25.400 --> 0:16:28.000 Oh, Mindy and Julie, they were the ones that were 0:16:28.160 --> 0:16:30.160 you know, kept telling me, oh, you know you've got 0:16:30.160 --> 0:16:32.520 to you can do this, and you know, just cook 0:16:32.520 --> 0:16:35.800 from your heart and don't try to impress others, you know, 0:16:36.040 --> 0:16:38.480 start with yourself and cook what you love. 0:16:38.800 --> 0:16:41.400 Well, John, I loved watching you on the show. My 0:16:41.480 --> 0:16:45.680 favorite reality TV contestants of all time are people who 0:16:45.680 --> 0:16:48.520 are honest and people who are real. And I have 0:16:48.560 --> 0:16:50.720 to say I absolutely loved watching you on the show. 0:16:50.880 --> 0:16:53.120 Oh thank you so much. I mean, that was my 0:16:53.160 --> 0:16:55.480 whole intention. Like, I'm not the type of person that 0:16:55.600 --> 0:16:58.360 wants to be in front of capta camera, but going 0:16:58.400 --> 0:17:02.600 into I knew what I could actually bring, and you know, 0:17:02.720 --> 0:17:06.200 bringing honesty and the love of food was my main goal. 0:17:07.000 --> 0:17:10.360 It's the most relatable currency that you can have being 0:17:10.400 --> 0:17:13.840 on television is being real. So it's strange to me 0:17:13.880 --> 0:17:16.680 that not everyone is like you and can just lay 0:17:16.720 --> 0:17:18.399 it all on the line like that. So, you know, 0:17:18.440 --> 0:17:20.800 I think that's a beautiful, a beautiful talent to have. 0:17:21.200 --> 0:17:21.960 Oh thank you. 0:17:22.359 --> 0:17:25.800 Well, there's definitely some great insights from John. But let's 0:17:25.840 --> 0:17:29.520 unpack Christina's experience on Master Chef Australia as we find 0:17:29.560 --> 0:17:33.760 out why she returned to Australia's favorite kitchen. Hi Christina, 0:17:33.920 --> 0:17:34.480 how are you? 0:17:35.040 --> 0:17:35.480 I'm good? 0:17:35.520 --> 0:17:35.879 Thank you? 0:17:36.280 --> 0:17:39.040 Well, this is really funny because I have come and 0:17:39.080 --> 0:17:41.480 gone with Master Chef over the years, you know watching it, 0:17:42.080 --> 0:17:45.760 and I've never really watched a full season as intently 0:17:45.840 --> 0:17:49.680 as I am this time around. However, I did remember 0:17:49.760 --> 0:17:53.560 you on the season five so it was nice to 0:17:53.600 --> 0:17:54.280 see you back. 0:17:54.440 --> 0:17:55.400 Oh, thank you. Yeah. 0:17:55.480 --> 0:17:58.000 I think I had a very distinctive look as well 0:17:58.080 --> 0:18:00.680 in season five, so I think it was a little 0:18:00.680 --> 0:18:04.040 bit easier for people to remember me as that, you know, 0:18:04.119 --> 0:18:06.920 rockabilly chick. But yeah, it was great to be back. 0:18:07.080 --> 0:18:10.200 I was shocked and they called me and said yes 0:18:10.240 --> 0:18:13.720 straight away of course. But yeah, it's been great being back. 0:18:14.320 --> 0:18:17.000 If I'd had more time, I went and found this 0:18:17.119 --> 0:18:20.080 to put in my hair while to interview Perfect, which 0:18:20.160 --> 0:18:22.400 is like a red bandanna. Because this is a podcast, 0:18:22.400 --> 0:18:24.960 no one can see what I'm holding up. But I 0:18:25.040 --> 0:18:27.080 ran out of time. But I was hoping to look 0:18:27.119 --> 0:18:28.840 a bit like you for the podcast. 0:18:29.560 --> 0:18:31.400 Do you know what, I'm just going to visualize it. 0:18:31.520 --> 0:18:32.360 You look stunning. 0:18:32.960 --> 0:18:34.440 Well, no one can see, so I just tell them 0:18:34.440 --> 0:18:35.040 that it's happening. 0:18:35.880 --> 0:18:36.600 Yeah, exactly. 0:18:37.440 --> 0:18:41.400 Well, congratulations on returning to mastershef Australia. Did season five 0:18:41.480 --> 0:18:44.720 to season fourteen feel like a really long break? 0:18:44.880 --> 0:18:46.840 Yeah, it felt like a very long break and a 0:18:46.880 --> 0:18:49.960 lot happened you know in my personal life as well. 0:18:50.119 --> 0:18:53.359 So and then we also, you know, went through a pandemic, 0:18:53.520 --> 0:18:56.439 so you know, I think that extended everyone's far as 0:18:56.480 --> 0:18:59.040 that felt like it went on forever as well. So yeah, 0:18:59.280 --> 0:19:01.159 it felt like a really long time, and I felt 0:19:01.280 --> 0:19:01.960 very rusty. 0:19:02.280 --> 0:19:04.239 Probably felt like fifty years, you know when you think 0:19:04.280 --> 0:19:05.680 about a pandemic. 0:19:06.640 --> 0:19:07.280 Yeah, exactly. 0:19:07.520 --> 0:19:09.800 And you know, with Mascheff and TV in general, if 0:19:09.800 --> 0:19:12.640 you're gone for that long, it's basically fifty years in TV. 0:19:12.520 --> 0:19:13.160 Land, right. 0:19:13.720 --> 0:19:16.439 Well, what a compliment that, you know, myself and everyone 0:19:16.440 --> 0:19:20.080 in Australia remembered you and were excited to see you 0:19:20.320 --> 0:19:23.000 come back. You know, what were the biggest changes for 0:19:23.119 --> 0:19:25.959 you in your personal life over that time? 0:19:26.200 --> 0:19:29.280 Yeah, So the biggest change for me was I ended 0:19:29.359 --> 0:19:33.560 up getting diagnosed with endometriosis. So I got very sick 0:19:34.320 --> 0:19:35.919 just after I was on the show, and I was 0:19:36.040 --> 0:19:39.920 basically bound to my couch for a year. I wasn't 0:19:39.920 --> 0:19:42.879 able to move and I had a total of like 0:19:42.960 --> 0:19:46.560 five surgeries for it and just in and out of hospital, 0:19:46.640 --> 0:19:50.879