Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload.
Speaker 2: The podcast last week Never Life.
Speaker 1: And welcome back guys to TV Reload. I want to
Speaker 1: thank you for clicking and downloading on today's episode with
Speaker 1: David the eliminated contestant on Mastershef Australia, which as you
Speaker 1: would know, is on Network ten from Sunday through to
Speaker 1: Wednesdays at seven thirty. With a degree in pharmacology and
Speaker 1: toxicology to his name, David Tan's day job is a
Speaker 1: National Clinics trial administrator. While he is committed to his
Speaker 1: important work with cancer patients on their crucial treatments, David
Speaker 1: has put his profession on hold just to see where
Speaker 1: this Masterschef Australia journey may take him. Growing up in
Speaker 1: Singapore in a food culture that underpins society, David jokes
Speaker 1: that eating is the national hobby and notes that his
Speaker 1: family of five would like nothing more than driving to
Speaker 1: Malaysia on the weekends just to have good food. I've
Speaker 1: absolutely loved catching up with David today and I'm sure
Speaker 1: you will enjoy our chat, which is filled with his
Speaker 1: humble attitude. I will say David will talk about his
Speaker 1: journey to mass to Chef Australia and what sort of
Speaker 1: preparation he put into his abilities, including which dish he
Speaker 1: was worried about the most. We will also unpack his
Speaker 1: international cooking and find out if that is an actual
Speaker 1: an advantage to being a skilled chef in the Master
Speaker 1: Chef Kitchen. I will find out why he connected with
Speaker 1: Poe the most and who he actually wants to win
Speaker 1: the show. Now we will also discuss the contestants who
Speaker 1: will welcome back last week, who he thought should have
Speaker 1: returned full time, and if he knows why two of
Speaker 1: the eliminated participants were not included. There's actually so much
Speaker 1: to unpack with David, as you can imagine, so sit
Speaker 1: back and relax as we unpack the wonderful world of
Speaker 1: Master Chef Australia. Hey David, how.
Speaker 2: Are you Ben? I'm good, thank you? How are you today?
Speaker 1: I'm doing really well. I'm also at an airport, which
Speaker 1: I apparently you're at an airport as well, so this
Speaker 1: is correct. Trains, planes and automobiles, we're connected.
Speaker 2: Yeah, absolutely, and thanks for I appreciate the bit of
Speaker 2: mixture run in time as well with you know how
Speaker 2: transport is.
Speaker 1: I'm such a big fan of this show and have
Speaker 1: been thoroughly enjoying your time on the show as well.
Speaker 1: So this is the length that I go to to
Speaker 1: not miss a It's David from Cheah.
Speaker 2: Thank you so much. I really appreciate it.
Speaker 1: You know, I think a lot of people who've been
Speaker 1: watching the show had picked you as a possible winner,
Speaker 1: and I even read at some point people were saying
Speaker 1: that it had been leaked and it was you. What
Speaker 1: are your thoughts on coming out of the competition at
Speaker 1: this point?
Speaker 2: Oh, look, I am just really appreciative of the whole
Speaker 2: competition and where I'm at. I'm really proud of how
Speaker 2: far I've come. Top twelve and then staff came back
Speaker 2: and then got a limb, But I still take Top
Speaker 2: twelve as it is, and look, it's it's a tough competition.
Speaker 2: You know, it's nice that people think I had the
Speaker 2: potential to win, and you know, really worth anyone's game,
Speaker 2: and you know, where I end up is where I
Speaker 2: end up. But I've met so many amazing people, cooked
Speaker 2: ninety percent of dishes that I've never cooked in my
Speaker 2: life before I got some couple of top dishes, and
Speaker 2: so look, if that's not a win you know you
Speaker 2: kind of appreciate that. Then, yeah, I'm just bestoked.
Speaker 1: I love how you've You've cooked up some humble pie
Speaker 1: for yourself today. Is it anyone's game at this point though?
Speaker 1: That's what I want to know.
Speaker 2: It's a competition, and every cook is someone's worst nightmare
Speaker 2: and someone else's best, you know, best thing they could
Speaker 2: ask for. With last night's elimination, that was Harry's fish,
Speaker 2: you know fish. But for me, I'm not a fish person,
Speaker 2: and I'm not a thirty minute cook person, but ask
Speaker 2: me in the pressure tests before that four hours cook.
Speaker 2: That's my happy place. But nobody else loves it. And
Speaker 2: I would sign up for all of them if I could,
Speaker 2: and everyone else would run away from them. So it
Speaker 2: just depends on the competition and how the ebbs and flows,
Speaker 2: and so, you know, you never know.
Speaker 1: You know, what I think is good though, is that
Speaker 1: you're not a fish person, and you're you've never been
Speaker 1: on television with that weird fish hat that he had on,
Speaker 1: I think escaping that he's a good.
Speaker 2: Win exactly, That's that's an absolute win. And like that
Speaker 2: fish hat was actually awesome, the.
Speaker 1: Thing that I picked up on and you know, you
Speaker 1: sort of allude to this before, but cooking something that
Speaker 1: you'd never eaten before seemed like an interesting option. Was
Speaker 1: there something else that you feel like now you could
Speaker 1: have cooked that was with the fish, that you could
Speaker 1: have done that. Now you're kicking yourself that you didn't
Speaker 1: try and do that. Maybe you tried in the past.
Speaker 2: I'm not one to kick myself up about this sort
Speaker 2: of things. I was very conscious with every challenge of
Speaker 2: this is where I'm at right now. This is the
Speaker 2: best decision I can make right now, and I'm going
Speaker 2: to give it my all. If it works, it works.
Speaker 2: If it doesn't, it doesn't. That's just the outcome. And
Speaker 2: so I know that I did the best I could.
Speaker 2: And after that first cook my brain was flat, you know,
Speaker 2: Like I said, I was neurologicy, spent my creativity. I
Speaker 2: actually set my brain so if like walked out of
Speaker 2: me and just out, good luck, you know. And so
Speaker 2: that's all I could do. That was the best I
Speaker 2: could do at that time. And so I can't regret.
Speaker 1: That, No, you really can't. I mean, this is the
Speaker 1: thing for me. So you're going to have to clear
Speaker 1: something up, because do you prepare a certain amount of
Speaker 1: dishes before. Like, let's say you get the phone call
Speaker 1: you're doing Master Chef. You've been dreaming about it for
Speaker 1: a long time. What an exciting opportunity I could imagine
Speaker 1: if it was me, I'd start preparing dishes in categories.
Speaker 1: I'd be like, well, what happens if they say fish?
Speaker 1: What happens if they say yeah, what kind of plan
Speaker 1: did you put in place once you've gotten the call
Speaker 1: you're doing the show? And did you even contemplate being
Speaker 1: faced with the fish?
Speaker 2: To be honest, I didn't think too much about fish
Speaker 2: because proteins, like with red meat and chickens, I'm fairly comfortable, okay,
Speaker 2: And I didn't think about fish because I was most
Speaker 2: scared about desserts. Funny enough, I don't make desserts at home,
Speaker 2: and so when I found out I was going to
Speaker 2: get onto Martha Chef, I was just immediately all right,
Speaker 2: start working on desserts because I've gotten no clue about
Speaker 2: dessert and I know that's a bigger portion that I
Speaker 2: have to work on. And so fish and seafreud did
Speaker 2: even come to my mind. But I ended up cooking
Speaker 2: quite a bit of seafruit funk the show.
Speaker 1: Yeah, and I realized now that you said that you're
Speaker 1: so focused on desserts, that's why you brought raspberries into
Speaker 1: your fish dish, because you were focusing, hyper focusing on yes.
Speaker 2: Wait, yeah, exactly, And so I was, you know, and
Speaker 2: there's a really good stage of bringing avery into sweet
Speaker 2: food and I really enjoyed that. And I was trying
Speaker 2: to keep pushing the boundaries. It's like, well, what can
Speaker 2: you bring over to the other side to make it interesting?
Speaker 2: And you know, you got thirty minutes. You want to
Speaker 2: do minimal prep if you can, and so I was
Speaker 2: just trying to make smart decisions. But hey, you never know.
Speaker 1: You never know. Can you have phone calls like this,
Speaker 1: You're having a phone call your auditioning, and then once
Speaker 1: you selected, what sort of questions you're asking the producers,
Speaker 1: because I'd want to know, do you get told that
Speaker 1: there's going to be certain dishes coming, do you get
Speaker 1: told if there's going to be certain chefs being a
Speaker 1: part of it? Like what kind of preparation questions are
Speaker 1: you trying to get out of the producers at that point?
Speaker 2: Well, to be honest, I was just gobsmacked that I
Speaker 2: even got the audition to be honest, and you know,
Speaker 2: I was just like, well, what an amazing opportunity. And
Speaker 2: the advice they said it was just look, just watch
Speaker 2: the previous Master Chefs seasons. That will give you a
Speaker 2: good gauge and what sort of cuisines you should be across,
Speaker 2: what sort of timings you should be across. And that
Speaker 2: was probably the best gauge and best advice that I
Speaker 2: was looking for in the good gif.
Speaker 1: Need to cast you because you're a good looking rooster.
Speaker 1: They needed to, They needed to up the ante on
Speaker 1: the attractive males on the show. So you know, you
Speaker 1: kicked a box.
Speaker 2: Thank you man. You're too kind. You're too kind, Bamanda,
Speaker 2: other people that were really good looking John, I mean
Speaker 2: those are top tier guys.
Speaker 1: Well, I think you're at the top. I think you've
Speaker 1: beaten them.
Speaker 2: So you tell all of them, I know.
Speaker 1: Yeah, if you listen to the podcast, you then hear
Speaker 1: back that I've said that to everyone.
Speaker 2: No, I'm joking exactly do that.
Speaker 1: Do you think that being from an international background can
Speaker 1: help you in a show like this? You know, I'm
Speaker 1: such a big fan of international dishes myself. I'm in
Speaker 1: love with flavor combinations. I'm in love with spices, and
Speaker 1: I think having that sort of heritage or cultural cuisine
Speaker 1: background I think is really good prep for being on
Speaker 1: a show like this.
Speaker 2: What do you think I think, look at having that
Speaker 2: background is helpful in terms of communicating ideas, For example,
Speaker 2: with the team really a challenge. Harry was just like,
Speaker 2: all right to do Southeast Asians by curry, and so
Speaker 2: in my head I've got a reference already roughly what
Speaker 2: the ingredients look like around that sure, and so that
Speaker 2: does help. And like, you know, like if you're going
Speaker 2: to make a curry, you can generalize a curry recipe
Speaker 2: in Southeast Asia by certain number of steps. And you know,
Speaker 2: I was really fortunate to be in that second person,
Speaker 2: and so I could start carrying those things up. But
Speaker 2: in terms of cooking, I actually never learned to cook
Speaker 2: in back home in Singapore. I only learned when I
Speaker 2: came to Australia. And so my Asian cooking isn't that great,
Speaker 2: to be honest.
Speaker 1: Ah okay, yeah, yeah. What you're telling me is that
Speaker 1: you were very lazy when you were young. You let
Speaker 1: your parents do all the cooking.
Speaker 2: That is well, when you grow up in Singapore, yok,
Speaker 2: or you eat outside you don't have to cook it
Speaker 2: all so very I just enjoyed the fruit.
Speaker 1: I wanted to ask you about this because as a viewer,
Speaker 1: and I also looked online to see people talking about
Speaker 1: this as well. I think that's navs. Don't you think, okay,
Speaker 1: you have to give me a just opinions. Don't you
Speaker 1: think that she should have been included in that black
Speaker 1: Apron challenge? Do you think it was fair her to
Speaker 1: sit it out? You know a lot of people were
Speaker 1: debating this online, and yeah, I'm wondering what you thought
Speaker 1: about that in the time. Did you think could get
Speaker 1: down here and cook with us?
Speaker 2: You know, what did you think to be honest as
Speaker 2: nerdy as people think I am, I'm also quite an
Speaker 2: airhead and I don't really pay attention too much of
Speaker 2: that sort of stuff. And you know, regardless of fair
Speaker 2: not fair, it's not really relevant for me. What it's
Speaker 2: relevant for me is what can I do? What's competition?
Speaker 2: Would I what's cook? Will I have to cook on
Speaker 2: that day? And so if she was awarded an immunity
Speaker 2: for elimination cook, that's awesome that you know she fought
Speaker 2: so hard she smashed out nine dish or something crazy
Speaker 2: like that, and she fought her way back and if
Speaker 2: that was the rules of the show, and that's what
Speaker 2: they decided to go with out of my cro control.
Speaker 2: And so look, I'll celebrate for her, I'll come back
Speaker 2: and I focus on what I have to do the
Speaker 2: next day.
Speaker 1: See, David, this is how you've gotten through life so well.
Speaker 2: I cry my herds.
Speaker 1: Mentality, having this idea of yeah, that's I think that'll
Speaker 1: keep you going.
Speaker 2: Oh as a plan.
Speaker 1: What about with your thoughts on when they came back
Speaker 1: and they were cooking this week, did you have a
Speaker 1: guess on who was going to get brought back into
Speaker 1: the competition? Did you think you knew who was coming back?
Speaker 2: I had, I wasn't sure, And like I said, it's
Speaker 2: anyone's games, you know. I don't know exactly on what
Speaker 2: the metrics are that they used to judge food and
Speaker 2: how they wait each thing, whether it's like a center
Speaker 2: weighted average or like a you know, the average across
Speaker 2: the board. But personally, I loved Schnezz's dish. I would
Speaker 2: have loved her as a person. I love all of them,
Speaker 2: but you know, and I we had quite a few
Speaker 2: cooks together and as bench buddies, and I think she
Speaker 2: just left the competition too early, and I wanted to
Speaker 2: see her come back. You know, if I could have
Speaker 2: swapped with her, I would have swapped with her, and
Speaker 2: so personally, I would have loved to see that. But again,
Speaker 2: as someone from a science background, you wait for their
Speaker 2: ups to come out and then you make your conclusions after.
Speaker 1: Fair play, fair play, you'll have to do what I'm doing.
Speaker 1: I had the privilege of chatting to Shnaz as you
Speaker 1: know I'm talking to you now, and then now we're
Speaker 1: taking on Instagram and swapping dishes. I've gone out and
Speaker 1: bought myself a like a Dutch like a French oven
Speaker 1: is what it was called. But yeah, she keeps seeing
Speaker 1: me it's a Dutch oven anyway. And then great, well,
Speaker 1: I've been making these dishes now. And so as your
Speaker 1: relationship with her, just like mine is with her, it's
Speaker 1: not ended. You can still hit her up, absolutely right,
Speaker 1: absolutely right, And she had way more to give, and
Speaker 1: she just had.
Speaker 2: I knew she had stuff that she didn't get a
Speaker 2: chance to show, which is awesome that she did the
Speaker 2: serving dish when she came back. And you know, right
Speaker 2: after I got eliminated, we started chat out of chat
Speaker 2: with all the people who got eliminated, and it's just
Speaker 2: so awesome that on the other side of me, what.
Speaker 1: About these people that didn't come back? Because that's the
Speaker 1: other conversation that you kept seeing popped up online. You know,
Speaker 1: where was where was Steve? You know, was their explanation
Speaker 1: to you guys as to we there was two of
Speaker 1: them that didn't come back?
Speaker 2: Do I know the honest answer, Yes, I do. I
Speaker 2: actually I actually got no idea.
Speaker 1: Let's call that I didn't. We'll call it.
Speaker 2: I didn't. Yeah, we can, we can call them from
Speaker 2: an art then, but I actually just never checked. I
Speaker 2: was just like, oh, you know, I just got so
Speaker 2: caught up with the moment of everyone coming back and
Speaker 2: there's just such high energy, and then I realized, you know,
Speaker 2: Stephen Lauders and dangers, like, oh, you know, I don't know.
Speaker 1: I don't know. It's not my job, but the rest are.
Speaker 2: Here and the rest are fighting for it, so you know,
Speaker 2: I'll pay attention to what's run in front of my
Speaker 2: eyes and where we go.
Speaker 1: Well, you haven't helped me with any goss on that one,
Speaker 1: so that's totally fun. There's a huge conversation about the
Speaker 1: screen time of people this season, you know, is there
Speaker 1: enough screen content for everyone? And what's your interpretation of that.
Speaker 1: Do you think that the show should be trying to
Speaker 1: evenly split, you know, people to make sure there's equal
Speaker 1: screen time or do you think we just go where
Speaker 1: the story goes? Like, how do you feel about the
Speaker 1: way in which I know? I can't answer this myself.
Speaker 2: You know. The funny thing is I can't answer it
Speaker 2: because I didn't edit it either more than it was
Speaker 2: compete and so and I think what with Master Chef,
Speaker 2: you know, you get big days of filming, big days,
Speaker 2: and how much has shown one hour that's you know,
Speaker 2: easily less than ten percent of the content that was filmed.
Speaker 2: That you've got to edit and you've got to make
Speaker 2: really crazy sharp edits, And that means I guess not
Speaker 2: everyone can get equal screen time. They want to show
Speaker 2: the highlights, they want to show the gasping moments, they
Speaker 2: want to show where you know, maybe it didn't do
Speaker 2: too well, and so you know that's the editors called
Speaker 2: on how they want to edit that. And like I said,
Speaker 2: I'll take what comes. Some people I would have loved
Speaker 2: to see a lot more and hopefully as they stay
Speaker 2: in the competition, they will get a lot more airtime,
Speaker 2: so you know, until the whole season is finished. It's
Speaker 2: a bit hard to say, you know, what's the airtime
Speaker 2: equal or I don't know, but all I can say,
Speaker 2: I'm just super appreciative of when it does come out
Speaker 2: and that we share with each other, just like, oh,
Speaker 2: you remember this happened that wasn't shown, but you know,
Speaker 2: I'm rich just so glad that I got a memory
Speaker 2: of it.
Speaker 1: Yeah, and that's a good thing as well to have
Speaker 1: those memories. And I've been harassing everyone. It's just such
Speaker 1: an annoying question, and you've been so diplomatic that I'm
Speaker 1: now scared as to what your answer is going to be.
Speaker 2: I'm from Singapore. We shake cans of everyone under Asian Switzerland.
Speaker 1: That's what they call it, Asian Switzerland. Well, I don't
Speaker 1: want you to be Switzerland. I don't want any fans
Speaker 1: sitting Who do you want to see win this competition?
Speaker 1: I don't want two names, I don't want three. I
Speaker 1: want one name who's left in the competition that you'd
Speaker 1: like to see.
Speaker 2: To them, I would love to see them win.
Speaker 1: Mm hmm.
Speaker 2: That's a tough one. That's like asking me what my
Speaker 2: favorite food is.
Speaker 1: That's okay, because I'm going to move on to that
Speaker 1: next if you don't answer this one correctly, Oh.
Speaker 2: Well, you know, well I tell people when you ask
Speaker 2: me a question what your favorite food is, it's like
Speaker 2: asking what your favorite who your favorite child is? These
Speaker 2: are all questions.
Speaker 1: Yes, well you know that for different reasons. But David,
Speaker 1: do you want to know you're the favorite child? You
Speaker 1: want to know? Come on, we we well, I.
Speaker 2: Definitely I definitely want the favorite child. That's not a problem.
Speaker 2: You know, I take I claim that, and my siblings
Speaker 2: give me for that. But that's okay.
Speaker 1: This is a this is a double barrel question. So
Speaker 1: I'm not even just asking who do you want to win?
Speaker 1: I want to know who you' favorite judges? So can
Speaker 1: he help me? Yeah, let's go. We'll go with those
Speaker 1: two questions.
Speaker 2: Who I want to win? Okay, let's if you force
Speaker 2: me to say one person. Yeah, I would say I
Speaker 2: want Dash to win. Okay, because you know that when
Speaker 2: he did that are chicken and gravy dessert? I mean
Speaker 2: that for me was just like, you know what, you
Speaker 2: pulled off something extraordinary here. I was really envious that
Speaker 2: he pulled that off. That was inspirational for me. It's
Speaker 2: just like I would love to pull something off like
Speaker 2: that and so and that was like a perfect sweet,
Speaker 2: savory dessert and it just blew my mind. And for
Speaker 2: that reason, that's stuck in my head. And if you
Speaker 2: had to force me to say, well, that's the one
Speaker 2: I'm going with. But again, there's all of them. I
Speaker 2: love all of them for different reasons, and that's just
Speaker 2: me being diplomatic but also true.
Speaker 1: Well, I like dash it and I'm really happy with
Speaker 1: I'd be fine. I'd be fine him with him holding
Speaker 1: up the plate at the end. Yeah, we haven't talked
Speaker 1: much about the judges, and in previous chats I have
Speaker 1: sort of unpacked youre but putting you on the spot
Speaker 1: with this. We've got four very amazing people, all very
Speaker 1: different in lots of ways with their personalities and the
Speaker 1: way in which they appear to be relating to everyone.
Speaker 1: Who did you feel you connected with the most?
Speaker 2: That's a tough one for me. I connected well with
Speaker 2: Jean Crosov and Paul. If you have to choose one
Speaker 2: who I connected a little bit more with, I would
Speaker 2: say is Paul. She you know grew up in issues
Speaker 2: from leisure. She understand it where I came from in
Speaker 2: terms of the cultural contexts, but also could respect when
Speaker 2: I deviated off that, especially in Behind and in Chicken Rise.
Speaker 2: She was like, you know, this is so familiar for me,
Speaker 2: and you've done this specific thing that's different, and I
Speaker 2: respect that. And she could really take that on board
Speaker 2: and also really give me good advice, you know, and
Speaker 2: so and you know a couple of times when I cried,
Speaker 2: she definitely gave me a hut that's on the side then,
Speaker 2: So that from me was it. Yeah.
Speaker 1: You know, David, they often talk about this about people
Speaker 1: being very genuine, and that's sort of a bit of
Speaker 1: a buzzword. But the thing that I recognize about Poe
Speaker 1: and the interactions I've had with her is she's present, Yes,
Speaker 1: you know what I mean. Like, that's where you can
Speaker 1: see when someone's being genuine is when they're really present.
Speaker 1: They're not thinking about what they're going to say next,
Speaker 1: They're listening to you and they're curious.
Speaker 2: You know.
Speaker 1: And I think that's where Poe works the best.
Speaker 2: Yeah, and she was really grateful that and she you know,
Speaker 2: because it's a contestant before like Andy a bit more fresh,
Speaker 2: and it's the first time and so you know, she's
Speaker 2: done an amazing job. And I definitely I feel like
Speaker 2: I connected with the boss obsessed.
Speaker 1: My last question ask everybody, anyone that's ever dropped the podcast,
Speaker 1: whatever show it is, is what is something from behind
Speaker 1: the scenes, something we didn't get a chance to see. Now,
Speaker 1: I don't need you to, you know, ruin the whole
Speaker 1: show and say that the desks aren't real and someone
Speaker 1: else cooks the food for you. We don't want to
Speaker 1: know that, but maybe something fun from.
Speaker 2: You, like ah, yeah. Probably the highlight of my experience
Speaker 2: outside of the kitchen is doing what we call open
Speaker 2: and commerce. Research was a bitter with the contestants. We
Speaker 2: would go hard on the weekends. I think there was
Speaker 2: one weekend or one Saturday night we went to three
Speaker 2: different restaurants with dinner in the name of research, and
Speaker 2: so we.
Speaker 1: Were just to channel ten, like, what's going on with that?
Speaker 2: No, that was oh personal and so maybe a claiment
Speaker 2: on tax but you know, we're just looking for inspiration,
Speaker 2: but being surrounded by a bunch of people who are
Speaker 2: all very curious about food and just wanted to try
Speaker 2: stuff and bouncing off each other with ideas that were
Speaker 2: so fun, and we tried really amazing dishes. And when
Speaker 2: I go up to restaurants, I tell the guys like
Speaker 2: the answers yes, It's like, if you want to order it,
Speaker 2: and you want to ask me if I wanted the
Speaker 2: answers just yes, just order it, don't worry about it,
Speaker 2: and we'll just have the best time. We'll talk about
Speaker 2: food and we'll think about how the chefs has done
Speaker 2: it and how we can bring that into the master
Speaker 2: chef pidgin.
Speaker 1: David, Can I just say it has been a pleasure
Speaker 1: to talk to you. My brain has been my brain
Speaker 1: has left the room while we've been talking, and I
Speaker 1: love I love people who have got logic like that.
Speaker 1: So you know, this has been really a real treat
Speaker 1: to be able to chat with you and unpack your time.
Speaker 2: Thank you, Yeah, I really appreciate you. Thank you for
Speaker 2: your time as well.
Speaker 1: Thanks David. I have to run. I'm literally, David, I'm
Speaker 1: cool and get a airport in Queensland and I'm on
Speaker 1: the front, the front lawn out the front and people
Speaker 1: security of walk past me. People have walked past with
Speaker 1: their bags. I'm sure they think that I'm the most
Speaker 1: bonkers person to be sitting here, my entire podcast gear
Speaker 1: on the lawn. But yeah, this is what I'm.
Speaker 2: I'm just landed in Alice Springs and going to ut
Speaker 2: outside the airport and so wow, here you go.
Speaker 1: Okay, well I'll send you a quote of what I
Speaker 1: look like and then you can say photo with the
Speaker 1: rock when you get there.
Speaker 2: That's good, Red Rock, take care of lookup. See you
Speaker 2: have a good one.
Speaker 1: Bye now