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Speaker 1: Welcome to Fearlessly Failing Hot Seat. In this EPP, I

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Speaker 1: fire rapid questions at one of our fearlessly failing guests. PS.

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Speaker 1: I'm going to be answ with you. I'm not so

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Speaker 1: good at the rapid part. I get too intrigued by

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Speaker 1: the awesome answers. Now a new EPP is going to

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Speaker 1: drop every Wednesday, so enjoy this shorter style episode of

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Speaker 1: Fearlessly Failing Hot Seat. Welcome to the hot Seat. What

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Speaker 1: is your full name? Do you have a middle name?

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Speaker 2: Yes, go for it. Samuel Russell Campbell as my full name.

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Speaker 1: I really like that.

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Speaker 2: Thank you. It's my dad's name. Now you is it Russell? Oh?

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Speaker 2: I like it.

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Speaker 1: Now you were on the pod, I want to say

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Speaker 1: a couple of years ago.

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Speaker 2: Now I think two years.

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Speaker 1: Yeah, so welcome back.

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Speaker 2: Thank you Sam.

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Speaker 1: For those of you listening, I'm going to link the

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Speaker 1: episode that you were on in the show notes. But

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Speaker 1: you are the create one of the creators of Woods

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Speaker 1: and Tuck Shop here in Bangalore. Yes you also we

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Speaker 1: can hear a beautiful Kiwei accent. And you've been on

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Speaker 1: TV New Zealand right. You were doing like lots of

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Speaker 1: cook and stuff on Taly.

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Speaker 2: Did a little TV show there for the Healthy Food

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Speaker 2: gid my first silk gig.

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Speaker 1: So I want to see you on Tally again, my friends,

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Speaker 1: Let's do it. Okay, so this is fun. Hot seed

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Speaker 1: is not scary, So don't be scared at all. Would

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Speaker 1: you say you're more sweet or savory in like favorite meals?

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Speaker 2: Savory?

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Speaker 1: If you could have a last meal, what would it be?

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Speaker 2: Boy? Your bears? What boy bears?

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Speaker 1: What's that?

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Speaker 2: French? Provenctyle fish stew? My healthy, fun banging flavor, a

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Speaker 2: bit of labor of.

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Speaker 1: Love, slow cooked.

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Speaker 2: There is a process to it, you know, stock vegetables, sourcing,

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Speaker 2: the seafood. It's super fun.

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Speaker 1: So I've made your hot seed a little bit more

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Speaker 1: foody because you're an amazing chef.

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Speaker 2: Okay, thank you.

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Speaker 1: Favorite city food wise, London really has it got just

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Speaker 1: like so much. I feel like in London, I've been

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Speaker 1: to a few from like nose to tail restaurants, all

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Speaker 1: the different parts.

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Speaker 2: That're big on on all of that stuff.

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Speaker 1: Yeah, and like bone Marrow and.

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Speaker 2: Like Saint John's bergs Henderson.

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Speaker 1: That's oh my goodness. Really have you had a favorite

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Speaker 1: meal there that you loved?

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Speaker 2: I haven't eaten at his, but I've eaten at her.

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Speaker 2: Margot Henderson has a restaurant called Rochelle Canteen.

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Speaker 1: Oh my goodness, insane.

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Speaker 2: Yeah. So she's a Kiwi and.

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Speaker 1: Amazing supporting the Kiwi's I love it. Okay, not food based.

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Speaker 1: But do you have a favorite nature spot. We're obviously

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Speaker 1: hearing the beautiful hintland of Byron.

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Speaker 2: Bay Barron Bay first, or maybe I think Queens sound

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Speaker 2: Queen sound New Zealand's amazing obviously being Kiwi, and then

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Speaker 2: probably right up after that would be Sun Valley, Idaho.

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Speaker 2: Oh other spiritual home.

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Speaker 1: Really, Oh my goodness, that sounds amazing. Do you go

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Speaker 1: like winter summer?

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Speaker 2: Summer? Really? Yeah?

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Speaker 1: Because I thought I'd got really like snowy and it.

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Speaker 2: Does amazing snow season down there up there, But the

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Speaker 2: summer is just all the outdoor activities.

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Speaker 1: My history might be wrong about you. But have you

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Speaker 1: worked in Aspen as well?

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Speaker 2: Yes?

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Speaker 1: Was that incredible?

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Speaker 2: It was super fun, not chefing. I was more hotel

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Speaker 2: like managing right well, junior, you know, getting in there

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Speaker 2: a trainee ship. Yeah, at the same regions.

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Speaker 1: In winter time like Christmas.

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Speaker 2: Some of them finished in winter.

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Speaker 1: Apparently. The airport in Aspen at the certain time is

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Speaker 1: the busiest, Like it's where all the private jets are

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Speaker 1: at any one time. That probably tracks for you. That's vile. Okay,

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Speaker 1: this is a hard question for people, But what is

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Speaker 1: one of your favorite qualities about yourself?

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Speaker 2: My ability to be flexible and challenging situations, just trying

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Speaker 2: to keep a cool head. Problem, solve on your feet

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Speaker 2: and you know, fix the problem, talk about it after

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Speaker 2: and why it happened.

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Speaker 1: Like that one thing I've noticed about you because you've

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Speaker 1: put Matt and I up and we're staying with you

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Speaker 1: at the moment. Thank you, Thank you, thank you. But

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Speaker 1: you're quick. You make choices quite quick.

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Speaker 2: But I'm indecisive, are you?

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Speaker 1: You don't see it? You're like quite quick. You'll be like, okay,

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Speaker 1: this needs to get done. I'm going to go, and

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Speaker 1: you're like you'll you can feel you do things like

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Speaker 1: very quickly. You don't like oscillate too much. It doesn't

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Speaker 1: feel like that anyway. I'll take that as a compliment

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Speaker 1: in there a little bit. What is a non negotiable

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Speaker 1: for you, Like something that you're just like, I have

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Speaker 1: to move my body every day, or coffee or like,

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Speaker 1: what's something that you just love and you do it daily.

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Speaker 2: Make the bed first so that the rest of the

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Speaker 2: day can unfold. Well, as long as I know the

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Speaker 2: bed's made, then the rest is okay, if it can

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Speaker 2: go sideways your day. And then obviously a hot batch

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Speaker 2: brew coffee from Woods.

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Speaker 1: Which I tried. I had a cold one to like

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Speaker 1: an iced one today, so nice, thank you. Okay, this

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Speaker 1: is another hearty. Do you have a favorite movie? It's

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Speaker 1: so hard you can do? TV show too?

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Speaker 2: Would used to be American Beauty.

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Speaker 1: Great movie, great soundtrack, too.

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Speaker 2: Great soundtrack. And then what's the one with Jake Gillenhall

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Speaker 2: and the amazing soundtrack Donnie Darko.

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Speaker 1: I haven't seen. I haven't seen good. Jake Gillenholl's on

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Speaker 1: Broadway right now in all sallow, but they're a thousand

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Speaker 1: dollar tickets us, let's go. I love that. That's your response. Okay,

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Speaker 1: So now I've got foody questions for you. Do you

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Speaker 1: have a favorite ingredient that you could always use over

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Speaker 1: and over and over Zata? Oh yeah, I feel like

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Speaker 1: that's definitely a hallmark of you. Yeah, because you could

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Speaker 1: put on like AVO or like a hormics.

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Speaker 2: Or fish chicken vegetable, you know, an ingredient or a sprinkle.

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Speaker 1: Is it Moroccan or Middle Eastern.

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Speaker 2: Or Middle Eastern like Lebanese? It's so good as us

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Speaker 2: around the Middle East.

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Speaker 1: Have you had a favorite foody experience where you've just

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Speaker 1: been at a restaurant and you're just like, oh, like,

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Speaker 1: this is the best. I know, You've had so many

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Speaker 1: good experiences, too hard to pick.

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Speaker 2: Say Bratt in London, Bratt restaurant Shortitch. We had like

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Speaker 2: a Spanish crab rice dish out of the charcoal oven,

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Speaker 2: you know, from the burning oven. So good, it's pretty amazing.

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Speaker 1: How good is Shortach? That's where I lived when I

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Speaker 1: lived in London. It's such a good vibe.

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Speaker 2: Five good energy. Is obviously gentrified a lot, but every

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Speaker 2: time you go, this is something new to see and

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Speaker 2: it's just a good buzz.

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Speaker 1: Yeah, and I always find the food there is in

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Speaker 1: it's incredible rate. All right, this is going to be

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Speaker 1: like picking your favorite child. But what is your favorite

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Speaker 1: menu item currently offered at Woods?

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Speaker 2: The upcoming Mexican check sugar, which I.

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Speaker 1: Had yesterday and you had today? How good is it?

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Speaker 2: It's good? Actually? And then the second that would be

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Speaker 2: we're almost some soup season, so we may fish chowder

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Speaker 2: from last winter.

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Speaker 1: That sounds amazing.

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Speaker 2: Yeah, it's a potato and leak based dairy free splended

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Speaker 2: and then a bunch of seafood and fish through it.

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Speaker 1: I love that you just mentioned dairy free for the listener.

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Speaker 1: If you're ever in Barron, go to Bangalow visit Woods

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Speaker 1: because there's so many vegan options, dairy free options, gluten free. Yes,

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Speaker 1: that banana bread is vegan and gluten free, so good,

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Speaker 1: and dairy free as well.

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Speaker 2: Vegan.

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Speaker 1: Oh my goodness. Okay, So what about now tuck Shop

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Speaker 1: and I went for the first time properly last night.

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Speaker 1: What is your favorite menu item currently at chuck Shop?

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Speaker 2: It would be the big special way around last Friday

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Speaker 2: with Lobna limes, nigella a honey dressing, but probably meg

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Speaker 2: my other you know, my boss chef who works with

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Speaker 2: me there who and our wagu steak dish stop it. Yeah,

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Speaker 2: when's that?

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Speaker 1: When Am I going to see that?

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Speaker 2: It starts on Thursday. Thursday to Saturday. We run another

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Speaker 2: cat menu, so.

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Speaker 1: What's so cool? For another for the listener as well?

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Speaker 1: If you're in bangalo Tuck Shop has like Tuesday cheap Night, yes,

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Speaker 1: which I I was there last night incredible. I had

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Speaker 1: the fried chicken with this like fiery, like honey, yes,

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Speaker 1: oh my god. And what is it that you put

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Speaker 1: on the chippo's if they're.

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Speaker 2: Like chnegar, powder, salt.

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Speaker 1: So good?

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Speaker 2: It's so good.

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Speaker 1: And then tonight we're going and it's a past tonight, right,

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Speaker 1: so you've got all these.

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Speaker 2: Different treachery night tonight if we do a past that

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Speaker 2: we do a protein chooes glass of wine thirty eight bucks?

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Speaker 1: How good? And I want to try the salads next

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Speaker 1: as well. Okay, again, hard question to ask you. What

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Speaker 1: is your go to coffee order?

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Speaker 2: Single shots? Soy peculo, some mushrooms in it.

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Speaker 1: Yeah, I notice you've got the medicinal for me. Yeah. Focus,

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Speaker 1: I know you love your focus. What's your favorite thing

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Speaker 1: currently at the Farmer's.

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Speaker 2: Market sequel bakery? Sour?

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Speaker 1: Do you were telling me about this at brecky? Is

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Speaker 1: it so good?

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Speaker 2: It's good? A sour? It's it's good, you know. Last

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Speaker 2: it's super super fresh, suberd moist, high hydration, got a

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Speaker 2: great flower blend sour.

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Speaker 1: What's advice that we that aren't as knowledgeable your incredible,

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Speaker 1: chefy brain. When we're at the farmer's market. What is

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Speaker 1: something we should be looking for, like, is it like

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Speaker 1: just like fresh asking questions like is it that you

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Speaker 1: should just be buying seasonally? Is that the way to

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Speaker 1: do it?

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Speaker 2: Always seasonally, but that will always be at the market.

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Speaker 1: Yeah.

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Speaker 2: I think they like chatting to the person serving because

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Speaker 2: they're either the farmer or work on the farm or

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Speaker 2: very involved and they'll be able to advise and point

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Speaker 2: you around the around the market and see what they like.

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Speaker 1: That's a great idea that can be a barometer. Final question,

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Speaker 1: anyone listening to this that might be like, you're such

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Speaker 1: a hard worker, So anyone that's got like an idea.

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Speaker 1: You run these incredible businesses. You also do a lot

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Speaker 1: of private chefing as well. What's your advice to someone

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Speaker 1: with the dream or like someone out there that might

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Speaker 1: be like, I want to be my own boss, Like

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Speaker 1: you have such a good work ethic, so yeah, what

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Speaker 1: advice do you have?

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Speaker 2: Follow your passion? We'll find that first which you know

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Speaker 2: and back self and ask questions you know, people within

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Speaker 2: the industry. I love it.

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Speaker 1: Thank you, You're wonderful. You nail that hot seat.

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Speaker 2: Thank you mich to get back to work.

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Speaker 1: Literally, thank you love you, love you M.