1
00:00:00,920 --> 00:00:04,200
Speaker 1: This is gem Nation with Jonesy and Amanda.

2
00:00:04,720 --> 00:00:07,680
Speaker 2: Used to see Matt Preston judging dishes in a very fancy,

3
00:00:07,720 --> 00:00:10,960
Speaker 2: well equipped kitchen with a pantry of our dreams on

4
00:00:11,039 --> 00:00:13,840
Speaker 2: another cooking show. Now he scaled it back and he's

5
00:00:13,880 --> 00:00:15,960
Speaker 2: judging people's food in their own homes. He's not just

6
00:00:16,000 --> 00:00:18,200
Speaker 2: knocking door to door and going in and yelling at people.

7
00:00:18,640 --> 00:00:21,720
Speaker 2: He's on m k Art. It's quite the transition.

8
00:00:21,840 --> 00:00:24,840
Speaker 3: Matt Preston Hollo transitioned Matthew.

9
00:00:25,960 --> 00:00:29,680
Speaker 1: Jonesy, Amanda, how beautiful to hear it, Elsa, How nice

10
00:00:29,680 --> 00:00:30,080
Speaker 1: to talk to you.

11
00:00:30,240 --> 00:00:32,080
Speaker 2: Was there ever a time in your in your life

12
00:00:32,159 --> 00:00:34,680
Speaker 2: you thought you'd be on MKR? That was always the enemy,

13
00:00:34,760 --> 00:00:35,159
Speaker 2: wasn't it?

14
00:00:36,040 --> 00:00:38,560
Speaker 1: No? Look, look I didn't get absolutely always competitive. I

15
00:00:38,600 --> 00:00:42,000
Speaker 1: think enemies, I mean Kanatta. But the people tend to

16
00:00:42,040 --> 00:00:45,159
Speaker 1: see these relationships through the lens of when when we

17
00:00:45,159 --> 00:00:47,640
Speaker 1: were on TV. But I've known Manu for you know,

18
00:00:47,680 --> 00:00:50,239
Speaker 1: ages before that New George Gary for ages before that.

19
00:00:50,440 --> 00:00:53,159
Speaker 1: So so it's this kind of idea that you know,

20
00:00:53,960 --> 00:00:56,320
Speaker 1: I remember Garry saying that he was there were men

21
00:00:56,360 --> 00:00:59,760
Speaker 1: who auditioned for Master Chef. You know, it's a it's

22
00:00:59,760 --> 00:01:02,160
Speaker 1: a it's all about one thing. It's all about trying

23
00:01:02,160 --> 00:01:05,240
Speaker 1: to find great home cooks cooking delicious food. And it

24
00:01:05,280 --> 00:01:09,000
Speaker 1: doesn't really matter from my perspective, which they're both. They're

25
00:01:09,040 --> 00:01:12,600
Speaker 1: both different. That's exciting for me to be in people's homes.

26
00:01:12,840 --> 00:01:15,640
Speaker 1: To have the focus on home cooking is something that

27
00:01:15,840 --> 00:01:18,040
Speaker 1: I've always felt was really important. And I think that's

28
00:01:18,080 --> 00:01:20,480
Speaker 1: one of the great joys about what we see in

29
00:01:20,520 --> 00:01:23,039
Speaker 1: the second group of restaurants is we see exactly that

30
00:01:23,080 --> 00:01:25,640
Speaker 1: we see people pulling off delicious food. I get to

31
00:01:26,000 --> 00:01:28,600
Speaker 1: know the contestants really well. But that's a big difference

32
00:01:28,640 --> 00:01:30,880
Speaker 1: in terms of because you're spending the time at the

33
00:01:31,360 --> 00:01:35,080
Speaker 1: dinner table with them, so that that changes the cook

34
00:01:35,080 --> 00:01:37,520
Speaker 1: a little bit. When they when you spent a few

35
00:01:37,520 --> 00:01:39,240
Speaker 1: hours of people and the next day they're cooking for

36
00:01:39,400 --> 00:01:41,160
Speaker 1: you and you get into talk to them, you've already

37
00:01:41,160 --> 00:01:45,240
Speaker 1: got you're already invested in their success. That's another big class.

38
00:01:45,280 --> 00:01:47,559
Speaker 3: It doesn't say to be taking as long this time

39
00:01:47,600 --> 00:01:50,440
Speaker 3: around last time. There will be moments where they are

40
00:01:50,480 --> 00:01:55,080
Speaker 3: waiting hours and hours for the next course. What's happened there?

41
00:01:55,440 --> 00:01:58,920
Speaker 1: Yeah, much much much better cooking, much better cooks. I

42
00:01:58,960 --> 00:02:01,240
Speaker 1: think you know that much more on it. They're much

43
00:02:01,280 --> 00:02:05,120
Speaker 1: more than much more organized, and that means that we're

44
00:02:05,160 --> 00:02:08,639
Speaker 1: getting to see some really really good food. I mean,

45
00:02:08,680 --> 00:02:10,600
Speaker 1: I don't want to say that this competition between me

46
00:02:10,639 --> 00:02:13,360
Speaker 1: and Nigella the whether group one or group two is better,

47
00:02:13,400 --> 00:02:15,840
Speaker 1: but I think she will have to admit when she's seen,

48
00:02:16,240 --> 00:02:18,880
Speaker 1: you know, the second group, they're better. They're better. My

49
00:02:18,960 --> 00:02:19,600
Speaker 1: group is better.

50
00:02:22,160 --> 00:02:25,280
Speaker 2: You've said to the contestants, don't show off, bring us

51
00:02:25,280 --> 00:02:27,799
Speaker 2: the food that you cook at home, and don't use

52
00:02:27,840 --> 00:02:32,200
Speaker 2: your instant restaurant for a first ever experimentation. And that's

53
00:02:32,240 --> 00:02:34,120
Speaker 2: good advice for all of us. If you're having people

54
00:02:34,120 --> 00:02:35,080
Speaker 2: over to dinner.

55
00:02:35,960 --> 00:02:39,520
Speaker 1: Absolutely right, yeah, absolutely that they're they're they're the fundamentals.

56
00:02:39,639 --> 00:02:41,800
Speaker 1: But we know if you get your friends coming over dinner,

57
00:02:41,800 --> 00:02:43,560
Speaker 1: if you give them a if you gave them a

58
00:02:43,639 --> 00:02:45,520
Speaker 1: cheese toasty, they'd be happy, you know what I mean.

59
00:02:45,560 --> 00:02:47,760
Speaker 1: It's like, it's not a It shouldn't be about about

60
00:02:47,800 --> 00:02:51,440
Speaker 1: the food. So do as much you can advance and

61
00:02:51,960 --> 00:02:54,240
Speaker 1: just remember that it's about the people. It's not about

62
00:02:54,280 --> 00:02:57,079
Speaker 1: the plates. Yeah, it is, it's about that.

63
00:02:57,160 --> 00:02:59,160
Speaker 2: It is about that, and and that is the thing,

64
00:02:59,160 --> 00:03:01,440
Speaker 2: isn't it. And we we don't remember what we aided

65
00:03:01,480 --> 00:03:03,400
Speaker 2: our friend's houses. You just remember the atmosphere and the

66
00:03:03,400 --> 00:03:04,480
Speaker 2: fund that you had there.

67
00:03:04,800 --> 00:03:07,519
Speaker 1: Exactly exactly right. And I think that that's one of

68
00:03:07,560 --> 00:03:09,720
Speaker 1: the lovely things doing MKR is that because you're in

69
00:03:09,760 --> 00:03:11,840
Speaker 1: their houses, you have all that you know, it's all

70
00:03:11,880 --> 00:03:16,160
Speaker 1: that texture that I think you you you really changes

71
00:03:16,200 --> 00:03:17,960
Speaker 1: the way you relate to the food. It seems like

72
00:03:18,000 --> 00:03:19,520
Speaker 1: when you knock on the door and you look down

73
00:03:19,560 --> 00:03:22,079
Speaker 1: at the door and they are all those little runners

74
00:03:22,080 --> 00:03:23,799
Speaker 1: that have been lined up for the kids when they've

75
00:03:23,800 --> 00:03:25,880
Speaker 1: come home from school and they're all sitting there. I

76
00:03:25,880 --> 00:03:28,440
Speaker 1: think all that, all that kind of all that texture,

77
00:03:28,880 --> 00:03:30,840
Speaker 1: it makes you realize you're in someone's time, and it

78
00:03:31,000 --> 00:03:33,720
Speaker 1: just changes your relationship to the food. It's a it's

79
00:03:33,720 --> 00:03:35,400
Speaker 1: a weird thing. It's very different to sitting in a

80
00:03:35,640 --> 00:03:38,520
Speaker 1: kind of a clean white space and have someone presented

81
00:03:38,560 --> 00:03:41,840
Speaker 1: this You're actually you're actually in their world and you're

82
00:03:41,880 --> 00:03:43,880
Speaker 1: you're kind of lucky enough to be part of that world.

83
00:03:43,920 --> 00:03:45,800
Speaker 3: When I look at Amanda, or actually when I look

84
00:03:45,800 --> 00:03:47,640
Speaker 3: at a hoist in sauce, I always think of Amanda

85
00:03:47,640 --> 00:03:50,440
Speaker 3: because it was many years ago you had us over

86
00:03:50,440 --> 00:03:53,200
Speaker 3: for dinner. This is like years and years ago, and

87
00:03:53,240 --> 00:03:56,000
Speaker 3: you made us duck pancakes with hoist in sauce. And

88
00:03:56,040 --> 00:03:58,840
Speaker 3: I've never had hoist in sauce before, and I thought

89
00:03:58,840 --> 00:04:00,320
Speaker 3: that was the great. You know, when you discore a

90
00:04:00,320 --> 00:04:02,240
Speaker 3: new condiment, you go, oh my god, I could drink

91
00:04:02,280 --> 00:04:02,680
Speaker 3: this stuff.

92
00:04:02,720 --> 00:04:04,520
Speaker 2: Do you know what that was about is my husband

93
00:04:04,600 --> 00:04:07,360
Speaker 2: had done some online shopping and had bought a tank

94
00:04:07,560 --> 00:04:10,480
Speaker 2: of hoist in sauce. He thought it was buying pretty

95
00:04:10,560 --> 00:04:13,320
Speaker 2: much one bottle of it. You've got forty year so

96
00:04:13,360 --> 00:04:15,080
Speaker 2: if you'd come over the next ten years, you would

97
00:04:15,080 --> 00:04:16,040
Speaker 2: have had hoist in sauce.

98
00:04:16,080 --> 00:04:18,919
Speaker 3: To be frank, we're tired of hoisting sauce. Now let's

99
00:04:18,960 --> 00:04:19,720
Speaker 3: move on from that.

100
00:04:20,640 --> 00:04:20,839
Speaker 1: Matt.

101
00:04:20,880 --> 00:04:23,159
Speaker 3: It's always great to talk to you. Catch Matt on

102
00:04:23,320 --> 00:04:27,240
Speaker 3: MKO tonight seven point thirty on Channel seven. Matt Preston,

103
00:04:27,279 --> 00:04:27,640
Speaker 3: thank you.

104
00:04:27,640 --> 00:04:29,200
Speaker 2: Nice to talk to you, Matt.

105
00:04:29,600 --> 00:04:32,000
Speaker 1: Amanda Jonesy, always a pleasure. Thank you.

106
00:04:32,080 --> 00:04:33,080
Speaker 3: Look after yourself, my man,