WEBVTT - Adriano Zumbo - DESSERT MASTERS - Chef

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<v Speaker 1>It's in the news today, but it was actually on

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<v Speaker 1>TV Reload, the podcast last week that mine. Welcome back

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<v Speaker 1>guys to TV Reload. As you may know, my name

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<v Speaker 1>is Benjamin Norris and this is your podcast to get

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<v Speaker 1>all the inside goss on the popular TV shows that

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<v Speaker 1>you may be watching from around the world. Underniably, our

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<v Speaker 1>TV sets are still a major part of our home entertainment,

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<v Speaker 1>and yet very little is known about how our favorite

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<v Speaker 1>shows get made. So each episode, I've been finding the

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<v Speaker 1>guests that want to dive just that little bit deeper

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<v Speaker 1>into the shows that they're currently making, so that you

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<v Speaker 1>can hear all their exclusive stories and gain access to

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<v Speaker 1>some of the biggest characters in austray and television. I

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<v Speaker 1>want to thank you for downloading or subscribing to this

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<v Speaker 1>podcast however you've found me. I love hearing your feedback,

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<v Speaker 1>so if you can, please leave a review or a

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<v Speaker 1>comment on your chosen podcast platform. On today's episode of

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<v Speaker 1>TV Reload, I'm joined by Adriana Zumbo, who was the

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<v Speaker 1>latest eliminated contestant from Dessert Masters Australia on Network ten.

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<v Speaker 1>Adriano is an Australian dessert genius come television presenter, He

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<v Speaker 1>opened his first Partition three in two thousand and seven,

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<v Speaker 1>before rising to prominence as a frequent guest on Master

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<v Speaker 1>Chef Australia. Many have described him as Australia's own Willy Wonka,

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<v Speaker 1>and to be honest, I wholeheartedly agree and will probably

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<v Speaker 1>suggest to him today that he should open his own

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<v Speaker 1>chocolate factory. This year, Network ten has treated audiences to

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<v Speaker 1>this new series, Dessert Masters, which is a spinoff cooking

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<v Speaker 1>show from Master Chef Australia with hosts Melissa Leon and

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<v Speaker 1>Armare Guschion, who have recruited the best dessert chefs in Australia.

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<v Speaker 1>While the idea to take on the grease theme in

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<v Speaker 1>a movie theme challenge, the wheels did seem to come

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<v Speaker 1>off for Adroano a few times and while that milkshake

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<v Speaker 1>looks better than anything I could possibly ever make, sadly

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<v Speaker 1>it was the reason we saw him packing. I will

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<v Speaker 1>find out if the producers approached him to compete or

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<v Speaker 1>if they asked him to host the series. Adroano will

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<v Speaker 1>share exactly what went through his mind as he was

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<v Speaker 1>shockingly eliminated third and if he regrets signing onto the series.

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<v Speaker 1>I will also find out if he is looking forward

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<v Speaker 1>to seeing that new Willie Wonka film that's about to

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<v Speaker 1>be released in December, and if he grew up reading

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<v Speaker 1>the books by Roll Dah. Plus, we will get plenty

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<v Speaker 1>of exclusives from behind the scenes of Dessert Masters, which

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<v Speaker 1>is back on Sunday night at seven thirty, and you

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<v Speaker 1>can catch up on tenplay if you've fallen that little

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<v Speaker 1>bit behind. Anyway, Guys, let's join Adriana in the kitchen.

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<v Speaker 1>I'm calling him there. It's a very quick chat. Sometimes

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<v Speaker 1>the audio can be a little bit strange, but you

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<v Speaker 1>should be able to hear what he's talking about. And guys,

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<v Speaker 1>I hope you enjoy this episode of the podcast. Hi,

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<v Speaker 1>how are you?

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<v Speaker 2>Yeah? Thanks.

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<v Speaker 1>I know you're a very busy man, so I'm just

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<v Speaker 1>going to quickly throw some fast questions at you.

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<v Speaker 2>Yeah.

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<v Speaker 1>Do you know what I thought was really funny in

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<v Speaker 1>that episode was where you were talking to Melissa and

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<v Speaker 1>you were talking about making the strawberry milkshake. You were like,

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<v Speaker 1>don't worry, I'm not going to throw it at you.

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<v Speaker 1>I was wondering once the episode finished, did you feel

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<v Speaker 1>like throwing that milkshake at her? At that point?

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<v Speaker 2>Lusa's lovely. It's all good, you know, It's just it's

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<v Speaker 2>a life of crimes built milk.

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<v Speaker 1>Absolutely not. But I mean, you were so gracious and

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<v Speaker 1>I feel like Australia was watching your face so intently

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<v Speaker 1>to see whether or not you were going to crack

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<v Speaker 1>or whether you were going to throw something. But you

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<v Speaker 1>were just so amazing. Can you explain to me what

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<v Speaker 1>was going through your mind at that moment when you

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<v Speaker 1>were eliminated?

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<v Speaker 2>Just shock mate? You know I put up a a

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<v Speaker 2>wicked di Shu looked amazing. Y had a little crack

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<v Speaker 2>in the side.

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<v Speaker 3>But you know, for me, I don't know when I

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<v Speaker 3>create a creat with the connection and the emotion the scene,

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<v Speaker 3>you know, how well does it connect? And I thought

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<v Speaker 3>I smashed it, But you know, obviously it's not up

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<v Speaker 3>to me, and you know it's the judge's final decision,

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<v Speaker 3>so you know, just cop it on the chin and

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<v Speaker 3>keep walking.

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<v Speaker 1>I would have thought that they would have asked you

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<v Speaker 1>to host this show, not to be a contestant. Were

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<v Speaker 1>there ever any discussions for you to be an Armor's role?

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<v Speaker 2>Oh no, I think I'd probably be in it if

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<v Speaker 2>I was.

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<v Speaker 1>Well, would you if you had the decision to be

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<v Speaker 1>the host of the show or to take on this amazing.

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<v Speaker 1>I mean, this competition's been going for so long and

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<v Speaker 1>is so popular. I mean there'd be the little well

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<v Speaker 1>a llure of you know, wanting to be a contestant.

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<v Speaker 1>Which one would you have chosen?

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<v Speaker 3>I think probably the I mean it's been amazing being

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<v Speaker 3>a contestant because I've I've learned so much and the

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<v Speaker 3>experience with all the other contestants was epic. But I

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<v Speaker 3>really enjoyed the kind of judging thing, you know in

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<v Speaker 3>a sense because you get to you know, inspire and

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<v Speaker 3>help people and.

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<v Speaker 2>In different sense.

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<v Speaker 3>But I wouldn't take back what being a contestant or

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<v Speaker 3>anything like that, because I think it's something now in

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<v Speaker 3>my life that I've experienced and you know, kicked the box,

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<v Speaker 3>you know, like something off your bucket list and being

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<v Speaker 3>able to understand what it's like to be on the

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<v Speaker 3>other side of the bench.

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<v Speaker 1>Yeah, yeah, for sure. Yeah, yeah.

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<v Speaker 3>Things you have to think about, you know, while you're

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<v Speaker 3>cooking that this comes into play. It's just it's immense

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<v Speaker 3>and it's.

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<v Speaker 2>A lot, but it's a good adrenaline rush and great

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<v Speaker 2>for the mind.

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<v Speaker 1>What was the most surprising thing about swapping the side

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<v Speaker 1>of the counter in this kitchen.

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<v Speaker 3>Yeah, I think probably just learning all the things, you know,

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<v Speaker 3>running for your ingredients tools, you know, like thinking of

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<v Speaker 3>recipes in your head on the fly and then trying

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<v Speaker 3>to execute them, you know what I mean, forgetting stuff

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<v Speaker 3>and going back and this and then oh no, I'm

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<v Speaker 3>going to do that for this to do and that

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<v Speaker 3>hasn't said.

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<v Speaker 2>You know, It's it's kind of like.

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<v Speaker 3>Being at work, but like someone's put it on ten

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<v Speaker 3>times fast forward, you know, and you just you're just

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<v Speaker 3>hanging on and banging it out, you know, do the

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<v Speaker 3>best you can and try and make your vision and

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<v Speaker 3>dream come to life.

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<v Speaker 1>You know, when you asked to do this series, what

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<v Speaker 1>was your first reaction? You know, did you think, should

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<v Speaker 1>I do this show but to change the perception of

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<v Speaker 1>who I am if I don't do well or if

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<v Speaker 1>I do well? Like, can you talk me through what

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<v Speaker 1>was going on in your mind?

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<v Speaker 2>Oh? Totally, you know, I think I want in the

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<v Speaker 2>first perception again more than going to do it.

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<v Speaker 3>You know, it was just like putting myself out there

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<v Speaker 3>to what I'm kind of get criticized and whatnot.

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<v Speaker 2>I've already kind of achieved a lot in life.

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<v Speaker 3>And you know kind of have that sort of og

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<v Speaker 3>sort of people thinking that you're the dessert person in

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<v Speaker 3>Australia and stuff like that. So originally, yeah, that where

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<v Speaker 3>I was at. And then then I thought it came around.

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<v Speaker 3>I was just like thought about it a bit and

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<v Speaker 3>I was like, you know what, I've never done this before,

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<v Speaker 3>Like I sin, it's like being a contestant and getting

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<v Speaker 3>on outher side, and I sort of jumped in there

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<v Speaker 3>and you know, I'll give it a crack.

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<v Speaker 2>Whatever happens happens. You know, it's competition.

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<v Speaker 1>Had the producers ever asked you to be on this

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<v Speaker 1>show before as a contestant? Like, was this the first

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<v Speaker 1>time you were asked to do it?

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<v Speaker 2>First time? Yeah? Yeah, first time asking to be a contestant? Yeah?

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<v Speaker 1>Wow? And then what's the reaction been since last night?

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<v Speaker 1>You know, have you been getting a lot of messages

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<v Speaker 1>from people in the industry. I mean, Dessert Mustars has

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<v Speaker 1>already renewed for next year, so they're going to want

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<v Speaker 1>to bring in new dessert chefs that are at your level.

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<v Speaker 1>Do you think that people will be wondering whether or

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<v Speaker 1>not to do the show after watching you come out

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<v Speaker 1>of it like this.

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<v Speaker 2>Oh look, I think I think it was why a

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<v Speaker 2>lot of people do the show, you know what I mean.

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<v Speaker 3>I think there's a lot of great, amazing dessert people

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<v Speaker 3>in Australia and I think it will really ignite the

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<v Speaker 3>flame for them to get out there and bring their

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<v Speaker 3>talents and their ideas, you know, on a national scale.

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<v Speaker 1>I mean, the show is famous for seeing contestants by

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<v Speaker 1>the way leave. You know, my favorite contestant Master Chef

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<v Speaker 1>of all time is actually and you know that man's

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<v Speaker 1>one of the best cooks in Australia. So you know,

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<v Speaker 1>the show is set up in a way that you

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<v Speaker 1>can easily be eliminated because it all comes down to

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<v Speaker 1>each an individual cook, Like you could have been phenomenal

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<v Speaker 1>the week before and then you know, it just takes

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<v Speaker 1>one cook to not go as well and it all

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<v Speaker 1>goes belly up.

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<v Speaker 3>Absolutely, it's anyone's game and any day anyone can go

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<v Speaker 3>and any day anyone can succeed.

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<v Speaker 2>It really is about the cook. How it goes for

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<v Speaker 2>you in there.

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<v Speaker 3>I think it's quite a bit of luck in it

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<v Speaker 3>for some senses as well, right because in what you choose,

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<v Speaker 3>how it goes, how it turns up at the end,

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<v Speaker 3>and also you know, you've got to think about the

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<v Speaker 3>judge's preferences in a sense of what they like out

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<v Speaker 3>of a dessert and what they see is fit. We're

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<v Speaker 3>all different, everyone's different, you know, especially when everyone has

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<v Speaker 3>a different I like that, or I like my deserts

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<v Speaker 3>to be a little bit more finessed, or like bigger

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<v Speaker 3>boulder flavors, or that's real personal, and that's that's unfortunately

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<v Speaker 3>kind of when you've only got like small judge set,

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<v Speaker 3>that leaves a lot of a room there to only

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<v Speaker 3>have a very small gateway sort of a distincts, you know,

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<v Speaker 3>like some people sometimes use a lot of savory flavors

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<v Speaker 3>and stuff like that, you know they don't like, say flavors,

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<v Speaker 3>then your style just sort of goes out the.

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<v Speaker 1>Door, right, you know, we see everyday contestants on Master

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<v Speaker 1>Chef come out of this show and what they do

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<v Speaker 1>in their cooking journey after the series is often determined

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<v Speaker 1>by how long they stay in the competition. What advice

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<v Speaker 1>do you have for them, because you know that would

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<v Speaker 1>be really interesting with your experience being that you're at

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<v Speaker 1>the top of your game and you are the og

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<v Speaker 1>dessert king, you know, does that mean that taking part

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<v Speaker 1>of a reality TV series that's about cooking doesn't necessarily

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<v Speaker 1>equate to the level of success that you can achieve

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<v Speaker 1>in the industry.

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<v Speaker 2>Oh totally. I mean, this doesn't. It doesn't define who

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<v Speaker 2>I am, what I can do, you know what I mean.

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<v Speaker 2>It's a reality competition. Like I said, anyone could win it,

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<v Speaker 2>anyone could lose it.

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<v Speaker 3>So for anyone going into these kind of things, you know,

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<v Speaker 3>believing what you do and yourself in your personality and

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<v Speaker 3>style and stick to it whether it does well or

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<v Speaker 3>you know, it gets you other the first round.

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<v Speaker 2>To pass off for even get in.

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<v Speaker 3>There, you know, think for a lot of people takes

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<v Speaker 3>a lot. For anybody, especially you know, for your home

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<v Speaker 3>cook or a passionate home baker or anything like that,

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<v Speaker 3>or a professional takes a lot to want to take

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<v Speaker 3>that next step. So I think I hope that a

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<v Speaker 3>lot of people jump on the next one and show

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<v Speaker 3>what they can do, you know, because a lot of

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<v Speaker 3>people in Australia.

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<v Speaker 1>So you know what was interesting was when I saw

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<v Speaker 1>your name and Kristen Tibbles and I was like, you know,

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<v Speaker 1>this is not an even playing field. You know. When

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<v Speaker 1>I saw the lineup of cooks, I was like Oh,

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<v Speaker 1>this is really unfair. Do you think the contestants in

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<v Speaker 1>this competition this year has been on an even playing

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<v Speaker 1>field when it comes to Dessert Masters?

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<v Speaker 2>Totally?

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<v Speaker 3>Yeah, I think so, you know, I think everyone's an

0:09:35.800 --> 0:09:38.480
<v Speaker 3>even playing field because competition, like I said before, it's

0:09:38.480 --> 0:09:40.920
<v Speaker 3>anyone's game. Could you know, if you stick to what

0:09:40.920 --> 0:09:43.800
<v Speaker 3>you do and what you know and you know you can.

0:09:43.800 --> 0:09:46.480
<v Speaker 2>Make it come true reality in that time frame, you

0:09:46.480 --> 0:09:47.520
<v Speaker 2>could do really well. Right.

0:09:47.720 --> 0:09:50.320
<v Speaker 3>It's one thing you could see is that small blemishes

0:09:50.400 --> 0:09:52.439
<v Speaker 3>got marked harshly, you know what I mean. If you

0:09:52.559 --> 0:09:55.280
<v Speaker 3>finished it and put it up of one hundred percent,

0:09:55.400 --> 0:09:57.360
<v Speaker 3>then you can do really well because they like that.

0:09:57.360 --> 0:10:00.560
<v Speaker 2>They like that one hundred percent. It's just the show

0:10:00.720 --> 0:10:01.120
<v Speaker 2>was I guess.

0:10:01.360 --> 0:10:03.719
<v Speaker 3>So if if you feel a little bit short or

0:10:03.880 --> 0:10:06.240
<v Speaker 3>left then elemet off, they really kind of they already

0:10:06.280 --> 0:10:08.960
<v Speaker 3>pick on it, right, make it quite prominent that everyone

0:10:09.040 --> 0:10:11.719
<v Speaker 3>knows that you left something offul or whatnot, because I mean,

0:10:11.840 --> 0:10:14.959
<v Speaker 3>I guess in TV great drama they need drama for ratings.

0:10:15.160 --> 0:10:16.760
<v Speaker 3>So you know, you've got to look at some of

0:10:16.760 --> 0:10:19.280
<v Speaker 3>those aspects as well. Be prepared when you're going on

0:10:19.360 --> 0:10:21.160
<v Speaker 3>TV show. She like that's going to happen.

0:10:21.280 --> 0:10:21.760
<v Speaker 2>You know what I mean.

0:10:21.800 --> 0:10:23.360
<v Speaker 3>So you kind of got to make sure you bring

0:10:23.400 --> 0:10:26.560
<v Speaker 3>your thick skin and and get up. You sort of

0:10:26.800 --> 0:10:28.720
<v Speaker 3>knock down and get back up sort of attitude.

0:10:28.880 --> 0:10:29.040
<v Speaker 1>Yeah.

0:10:29.160 --> 0:10:31.560
<v Speaker 2>True, that's just the nature of it. So and then

0:10:31.559 --> 0:10:32.280
<v Speaker 2>you got the cookie.

0:10:32.480 --> 0:10:34.560
<v Speaker 1>I mean, with this movie theme challenge, what did you

0:10:34.559 --> 0:10:36.480
<v Speaker 1>think was more important? Actually, what do you think is

0:10:36.480 --> 0:10:38.800
<v Speaker 1>more important now? Looking back? Do you think hitting the

0:10:38.880 --> 0:10:42.720
<v Speaker 1>brief or making the dish more delicious? Because we saw

0:10:42.760 --> 0:10:45.600
<v Speaker 1>with Anna she didn't really understand the theme and just

0:10:45.640 --> 0:10:46.880
<v Speaker 1>made delicious desserts.

0:10:47.280 --> 0:10:50.160
<v Speaker 3>So for me, as a judge, I've been a judge

0:10:50.200 --> 0:10:51.920
<v Speaker 3>in many if you don't hit the brief for me,

0:10:51.960 --> 0:10:53.840
<v Speaker 3>you're out, you know, because that's the challenge.

0:10:54.280 --> 0:10:55.760
<v Speaker 2>The challenge isn't just to turn up and do whatever

0:10:55.760 --> 0:10:56.040
<v Speaker 2>you want.

0:10:56.120 --> 0:10:58.560
<v Speaker 1>Yeah. Absolutely. I mean, as a queer person who grew

0:10:58.679 --> 0:11:01.320
<v Speaker 1>up obsessed with breakfast to Tiffany's, the fact that she

0:11:01.679 --> 0:11:05.000
<v Speaker 1>didn't have a croissant in there was really quite disturbing.

0:11:05.920 --> 0:11:08.520
<v Speaker 3>Yeah, looks a sense up to in the end, it's

0:11:08.559 --> 0:11:11.000
<v Speaker 3>the judges and what their perception of it is. But yeah, yeah,

0:11:11.040 --> 0:11:13.600
<v Speaker 3>I think there's yeah, there's no high teen reckast Tiffany's.

0:11:13.600 --> 0:11:16.040
<v Speaker 3>But look, that's the way the ball rolls, I guess

0:11:16.080 --> 0:11:18.120
<v Speaker 3>and and unfortunately, yeah, because.

0:11:18.160 --> 0:11:20.160
<v Speaker 1>The way the pastry crumbles is I think what you're

0:11:20.280 --> 0:11:21.120
<v Speaker 1>what you were looking for?

0:11:23.040 --> 0:11:23.720
<v Speaker 2>It dropped out.

0:11:24.240 --> 0:11:26.719
<v Speaker 1>Yeah, your reception sounds better now because before it was

0:11:26.720 --> 0:11:29.439
<v Speaker 1>a little bit crackly. Oh no way, Well you now

0:11:29.520 --> 0:11:32.800
<v Speaker 1>sound like yourself. Before I was like, I'm not getting

0:11:32.840 --> 0:11:36.160
<v Speaker 1>the full Adriano sounds of your voice.

0:11:36.640 --> 0:11:37.679
<v Speaker 2>I know it's a good sound.

0:11:38.040 --> 0:11:40.560
<v Speaker 1>It's a beautiful sound. I always think I could go

0:11:40.600 --> 0:11:42.520
<v Speaker 1>to sleep listening to you talking about cooking.

0:11:44.480 --> 0:11:47.360
<v Speaker 2>That's creepy. Get like a little app.

0:11:47.679 --> 0:11:49.760
<v Speaker 1>I think you could read like the bed anyway, cooking

0:11:49.800 --> 0:11:52.520
<v Speaker 1>bedtime Stories. There's an app there. I guarantee there's money

0:11:52.559 --> 0:11:57.040
<v Speaker 1>in it as Australia's own Willy Wonka. Are you looking

0:11:57.120 --> 0:12:00.240
<v Speaker 1>forward to seeing that new film coming out next month?

0:12:00.320 --> 0:12:01.400
<v Speaker 1>That's what I'm keen today.

0:12:01.960 --> 0:12:02.720
<v Speaker 2>Man, can't wait.

0:12:02.760 --> 0:12:06.600
<v Speaker 3>You know, they really dogged up the last one. You

0:12:06.640 --> 0:12:08.920
<v Speaker 3>don't think it's I can't wait till a new one

0:12:08.920 --> 0:12:11.000
<v Speaker 3>comes out. You know, Look, it looks it looks really

0:12:11.280 --> 0:12:12.760
<v Speaker 3>it looks. It looks like it's a good one.

0:12:12.880 --> 0:12:15.040
<v Speaker 1>I want to know, though, with that roll dull book,

0:12:15.080 --> 0:12:17.440
<v Speaker 1>did you grow up reading that as a kid and

0:12:17.520 --> 0:12:20.720
<v Speaker 1>have any idea that you would become Australia's own Willy Wonka.

0:12:21.040 --> 0:12:23.040
<v Speaker 3>Oh definitely not. Yeah, yeah, I mean I had all

0:12:23.120 --> 0:12:25.959
<v Speaker 3>rolled our books. I love Rolldal so you know, it's

0:12:27.000 --> 0:12:27.600
<v Speaker 3>pretty epic.

0:12:28.000 --> 0:12:29.480
<v Speaker 1>I was brought up on them. My mom was a

0:12:29.520 --> 0:12:31.720
<v Speaker 1>primary school teacher and she read them all to me.

0:12:31.840 --> 0:12:34.040
<v Speaker 1>But was that your favorite out of the series.

0:12:34.400 --> 0:12:36.679
<v Speaker 2>Yeah, that one and James and the Giant Peach.

0:12:36.880 --> 0:12:38.840
<v Speaker 1>I thought you were going to say George's Marvelous Medicine,

0:12:38.840 --> 0:12:42.000
<v Speaker 1>which is my second favorite. All about the ingredients. You know,

0:12:42.080 --> 0:12:43.280
<v Speaker 1>I'm going to have to let you go because you

0:12:43.320 --> 0:12:46.679
<v Speaker 1>are literally the busiest chef working in Australia and I

0:12:46.720 --> 0:12:48.680
<v Speaker 1>know how busy you are. But before you go, something

0:12:48.720 --> 0:12:50.960
<v Speaker 1>I ask everyone who joins the podcast is what is

0:12:50.960 --> 0:12:53.520
<v Speaker 1>something from behind the scenes, something that we didn't get

0:12:53.520 --> 0:12:56.240
<v Speaker 1>a chance to see from your experience of being on

0:12:56.280 --> 0:12:57.559
<v Speaker 1>Dessert Masters.

0:12:57.679 --> 0:12:59.720
<v Speaker 3>I'd have to say it'd be like either Andy Baddie

0:12:59.720 --> 0:13:01.760
<v Speaker 3>without a shirt on and I'm just wearing.

0:13:01.520 --> 0:13:04.640
<v Speaker 2>An apron, or or if he's just gun for Gilado.

0:13:04.360 --> 0:13:06.920
<v Speaker 3>At night with the crew, you know, three scoops, three

0:13:06.920 --> 0:13:09.120
<v Speaker 3>scoops every night was the medicine, you know for me

0:13:09.240 --> 0:13:11.360
<v Speaker 3>like you would go something different every night and I'd

0:13:11.360 --> 0:13:13.720
<v Speaker 3>grab three scoops, so they called me three scoops.

0:13:13.760 --> 0:13:15.599
<v Speaker 1>You know what I'm asking everyone as well is do

0:13:15.640 --> 0:13:17.360
<v Speaker 1>you think that Amory good Sean is how is he

0:13:17.360 --> 0:13:20.320
<v Speaker 1>getting that? How is he looking so buff in that apron? Like?

0:13:20.480 --> 0:13:22.240
<v Speaker 1>Do you think that tailor making that for him?

0:13:22.400 --> 0:13:26.480
<v Speaker 2>Yeah? I think so. I think the custom custom may

0:13:26.559 --> 0:13:27.320
<v Speaker 2>day we're.

0:13:27.160 --> 0:13:28.839
<v Speaker 1>Going to find out a recipe for how to look

0:13:28.880 --> 0:13:29.280
<v Speaker 1>that good.

0:13:29.320 --> 0:13:33.760
<v Speaker 3>Hey, you gotta get that and you've got to get

0:13:33.760 --> 0:13:35.839
<v Speaker 3>that walk when you're walking on he's got the he's

0:13:35.880 --> 0:13:38.080
<v Speaker 3>got the walk and he's walking looks like he's kind

0:13:38.080 --> 0:13:40.679
<v Speaker 3>of gliding across the It's kind of like a computer game,

0:13:40.679 --> 0:13:41.880
<v Speaker 3>you know what I mean, kind of like when you're

0:13:42.000 --> 0:13:42.800
<v Speaker 3>when you're watching.

0:13:43.040 --> 0:13:44.680
<v Speaker 1>Well mate, I just want to say I've been in

0:13:44.720 --> 0:13:47.080
<v Speaker 1>your audience for so long and I'm so proud of

0:13:47.120 --> 0:13:48.480
<v Speaker 1>you for being able to come on this show and

0:13:48.520 --> 0:13:50.920
<v Speaker 1>do and do this. It's been fantastic to watch you

0:13:50.960 --> 0:13:53.400
<v Speaker 1>on the series. I think, like the rest of Australia,

0:13:53.440 --> 0:13:55.400
<v Speaker 1>we're going to be in your audience eating and watching

0:13:55.400 --> 0:13:56.360
<v Speaker 1>whatever you do next.

0:13:57.040 --> 0:13:59.360
<v Speaker 3>Yeah, awesome, Thanks so much and thanks thanks for the

0:13:59.520 --> 0:14:01.360
<v Speaker 3>opportunity need to talk with you and be on your

0:14:01.400 --> 0:14:02.920
<v Speaker 3>show and have a great day.

0:14:03.120 --> 0:14:03.600
<v Speaker 1>Amazing,