WEBVTT - MASTERCHEF'S MICHAEL TALKS 2nd CHANCES

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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. They might welcome back

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<v Speaker 1>to TV Reload. My name's Benjamin Norris and on this podcast,

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<v Speaker 1>I go behind the scenes with the biggest players in television.

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<v Speaker 1>Each episode you will get a front row seat with

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<v Speaker 1>content makers like executive producers, writers, editors and casting agents,

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<v Speaker 1>plus the talent that we see on our screens. TV

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<v Speaker 1>Reload reloads the shows that you are currently watching and

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<v Speaker 1>gives you a better insight at our television industry and

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<v Speaker 1>streaming services today. On the podcast, I have mastership Australia's

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<v Speaker 1>latest eliminated contestant, Michael Weldon. From the start of this season,

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<v Speaker 1>Australia has been keenly watching Michael take on the competition

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<v Speaker 1>for his second time. Very few contestants are as vocal

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<v Speaker 1>about their desire to win, and I loved Michael's upfront nature.

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<v Speaker 1>We will talk about his feelings returning to fans versus

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<v Speaker 1>favorites over a missed opportunity to be a part of

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<v Speaker 1>Back to Win a few years back. What he also

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<v Speaker 1>thinks might have worked better over that dreaded fish cook.

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<v Speaker 1>He's unlikely friendship with Julie Goodwin and who he thinks

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<v Speaker 1>is going to be last man standing, Well maybe last

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<v Speaker 1>woman standing. However, let's get started with today's guest. I'd

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<v Speaker 1>like to welcome Michael Weldon to TV Reload.

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<v Speaker 2>I try to be very cool about it, so, oh yeah,

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<v Speaker 2>maybe I'm interested.

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<v Speaker 3>Musta Sheriff has produced some of the biggest names in food.

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<v Speaker 2>I found this year really tough, A lot tougher than

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<v Speaker 2>Season three anyway, the.

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<v Speaker 1>First time ever it's funds versus fabrites.

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<v Speaker 2>I kind of felt like things are going really well,

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<v Speaker 2>really well, really well until I was eliminated.

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<v Speaker 1>There are only two that were stamped with flaws, Michael

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<v Speaker 1>and Montana.

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<v Speaker 2>It was a beautiful season this year because ninety five.

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<v Speaker 2>So I's got on like a house on fire.

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<v Speaker 1>So the dish that is sending its make a home today,

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<v Speaker 1>he's Michael.

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<v Speaker 2>Well, that's the thing about mars Chep. It's not often

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<v Speaker 2>the best book that wins is the person that lasts

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<v Speaker 2>the longer.

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<v Speaker 1>Hi, Michael, how are you going well?

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<v Speaker 2>Well?

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<v Speaker 1>Congratulations on an epic contribution to this series of Master

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<v Speaker 1>Chef Australia. Is this the toughest series that Channel ten

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<v Speaker 1>has ever done? With so many returning favorites.

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<v Speaker 2>For me it once, that's for sure. Thank you so

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<v Speaker 2>much as well. It was Yeah, it was a lot

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<v Speaker 2>of fun. I think back to Win was obviously also

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<v Speaker 2>a pretty tough challenge, but yeah, I found this year

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<v Speaker 2>really tough, a lot tougher than season three.

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<v Speaker 1>Anyway, when you returned to the show, did you set

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<v Speaker 1>any other benchmarks along the way, like beat Julie or

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<v Speaker 1>you know, have the best cook in Master Chef history?

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<v Speaker 1>Was it anything else that was like a benchmark along

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<v Speaker 1>the way, not just taking the competition out.

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<v Speaker 2>Now, To be honest, it was for me it would

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<v Speaker 2>just come and have a lot of fun and hopefully

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<v Speaker 2>that would lead to getting the w at the end.

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<v Speaker 2>I didn't have any sort of pre conceived plans of

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<v Speaker 2>making the top ten, the top five, the top whatever,

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<v Speaker 2>just get through one cook at a time. Maybe I

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<v Speaker 2>should have, maybe she had a better goal set, but

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<v Speaker 2>I just wanted to be honest and say I did

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<v Speaker 2>want to win it because you know, honest, went it

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<v Speaker 2>last time. But yeah, very few people get to win it,

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<v Speaker 2>and yeah, unfortunately for me, I think it's this time

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<v Speaker 2>as well. Who knows if in another eleven years there

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<v Speaker 2>is another form they want returning contestants, perhaps elutely third

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<v Speaker 2>un lucky. But as much as I didn't you get

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<v Speaker 2>to where I wanted to, I had just had so

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<v Speaker 2>much fun and I got so much out of it

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<v Speaker 2>that I'm pretty pretty happy with the whole experience.

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<v Speaker 1>Well, it's been a decade since you first appeared. What

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<v Speaker 1>has changed in the Mastership astral Kitchen the most? You know,

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<v Speaker 1>because you have this experience now of doing two seasons

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<v Speaker 1>so far apart.

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<v Speaker 2>Yeah, I'm very lucky, I guess to have had the

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<v Speaker 2>experience of both sets of judges, of filming in Sydney

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<v Speaker 2>versus filming in Melbourne, of different production companies actually doing

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<v Speaker 2>the production, which is it's a cool insight. And I

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<v Speaker 2>guess there's only a handful of people who got to

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<v Speaker 2>do that. So yeah, look, it was. It was interesting

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<v Speaker 2>this time. It was The judges are very different. Go

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<v Speaker 2>one are the days of it being very technically focused

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<v Speaker 2>and a lot of food history focused in the challenges

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<v Speaker 2>and what the judges requiring the judging, and now it's

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<v Speaker 2>all about delicious food. And I think that probably sets

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<v Speaker 2>up for a great dynamic between the fans and the favorites,

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<v Speaker 2>because there's no doubt the fans didn't have as much experience,

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<v Speaker 2>and that maybe that knowledge and that technique based that

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<v Speaker 2>some of us favorites had. But in the end, as

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<v Speaker 2>long as did distaste good, the judges will judge it

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<v Speaker 2>that way. And maybe I wish it was the old

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<v Speaker 2>judge with more techniqueased stuff, and it might have lasted

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<v Speaker 2>it longer, but I think it made it a lot

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<v Speaker 2>fairer having a new bunch of judges with a new

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<v Speaker 2>lens on the food. And I just feel lucky to

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<v Speaker 2>have cooked for all six judges and never had that experience.

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<v Speaker 1>Well, I guess that's a good question to ask you.

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<v Speaker 1>Do you think that things would have been different had

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<v Speaker 1>you had the old set of judges? Do you think

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<v Speaker 1>that they were more hard they were harder this time around?

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<v Speaker 2>No, I actually think the old judges were a bit harder,

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<v Speaker 2>to be honest, Yeah, they were. They were. It was

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<v Speaker 2>very technique based, and they wanted lots of technique and

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<v Speaker 2>you know, lots of different dishes and to show a

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<v Speaker 2>broad range of knowledge and technique was this time around.

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<v Speaker 2>You you can get away with something not being carefully long.

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<v Speaker 2>It tastes really good. I mean, it worked out really

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<v Speaker 2>well because if it was just a purer technique, be

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<v Speaker 2>hard for the fans. We haven't cooked professional sense or

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<v Speaker 2>haven't been through much before to match up on just

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<v Speaker 2>pure technique, but hard work, enthusiastic to get you a

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<v Speaker 2>lot further I think were these judges. I think that

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<v Speaker 2>made a really much fairer playing field. Actually felt I

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<v Speaker 2>felt for the fans a lot along the way because

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<v Speaker 2>it was a It was probably a bit of a

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<v Speaker 2>handicap coming up against people like Julie Good Women, Sashi

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<v Speaker 2>and you know Billy who are just you know, amazing,

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<v Speaker 2>amazing cooks. So yeah, I think it made it a

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<v Speaker 2>lot more balanced.

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<v Speaker 1>Do we know if you know the old hosts? Do

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<v Speaker 1>we know if they are watching the show? And the

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<v Speaker 1>only reason why I asked this is that I want

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<v Speaker 1>to know whether or not they're tapping in with you

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<v Speaker 1>and giving you they're still critiquing your food from behind the.

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<v Speaker 2>Sound Well not mine, No, I haven't. I haven't heard

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<v Speaker 2>from this season. I know I know Sarah and George

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<v Speaker 2>have done some work together in the past, so maybe

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<v Speaker 2>maybe they are still in touch, but I should Actually,

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<v Speaker 2>I think Matt Preston played the same golf come as

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<v Speaker 2>me these days, so I might have to reach out

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<v Speaker 2>to him and see what he thinks. Over around the golf.

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<v Speaker 1>He walks off to the to the ninth hole, doesn't

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<v Speaker 1>say hello, just doesn't want.

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<v Speaker 2>To ask the question. It may happen.

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<v Speaker 1>You know, your resume is one of the best success

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<v Speaker 1>stories in the history of Master Chef. Did you ever

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<v Speaker 1>think that you would return to compete in the competition?

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<v Speaker 2>I know then I didn't, especially after say no. I

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<v Speaker 2>said no to Back to Win because I had this

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<v Speaker 2>a lot of work booked overseas in twenty twenty, which

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<v Speaker 2>was a you know, I didn't really get my timing

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<v Speaker 2>right on that one, because after saying no to Back

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<v Speaker 2>to Win, all that work got canceled due to COVID.

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<v Speaker 2>So I sat at home watching Amelia and Callum and

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<v Speaker 2>Reynold and Poe and all my friends who I've become

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<v Speaker 2>really close with that sort of that group, and I

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<v Speaker 2>was definitely closer with the people on Back to Win

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<v Speaker 2>than I was with people on Fans Versus Favorite or

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<v Speaker 2>the returning returning condescens on Vans Versus Favorite. So I

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<v Speaker 2>sat back watching them and I sort of kicked myself, saying, oh,

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<v Speaker 2>I could have had this opportunity to cook with all

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<v Speaker 2>those absolute legend of the kitchen and so when a

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<v Speaker 2>second chance, at the second chance came up, I sort

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<v Speaker 2>of I tried to be very cool about it and so,

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<v Speaker 2>oh yeah, maybe I'm interested, but I sort of inside

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<v Speaker 2>was jumping up and down with excitement about that at

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<v Speaker 2>the opportunity.

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<v Speaker 1>I love the thought of being able to picture you

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<v Speaker 1>getting that phone call and being so excited about it,

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<v Speaker 1>you know, I was.

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<v Speaker 2>I remember the moment that the phone call came from Carla,

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<v Speaker 2>who's in casting? And why is Carla calling? This is

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<v Speaker 2>really weird? Have they you know? What what have I

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<v Speaker 2>done wrong? What have I done wrong? With Mastership? I

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<v Speaker 2>was sad something wrong, But no, it was a really really great,

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<v Speaker 2>fuzzy phone call and I felt very blessed to get it.

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<v Speaker 2>And as I said before, hopefully in ten years time,

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<v Speaker 2>they might be in the third phone call and I

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<v Speaker 2>can go on, you know, finally get the victory that

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<v Speaker 2>I so desire.

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<v Speaker 1>The Big W.

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<v Speaker 2>So you call the Big W exactly right? Yeah, at

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<v Speaker 2>nine out of.

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<v Speaker 3>I came second in season three Master Chef, standing in

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<v Speaker 3>front of the judges and not winning.

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<v Speaker 2>Was it was pretty hard.

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<v Speaker 3>You know, you put a lot of time, a lot

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<v Speaker 3>of f into and to get that close can be

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<v Speaker 3>picked at the post at the final hurdle. It's a

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<v Speaker 3>tough feeling and it's it didn't feel nice. I haven't

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<v Speaker 3>forgotten that feeling. Yeah, but hopefully they will change this time.

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<v Speaker 2>You don't like.

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<v Speaker 1>I kind of felt for you that the door was

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<v Speaker 1>opened to return, maybe as a host or a judge,

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<v Speaker 1>because from the impact that you left on me, and

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<v Speaker 1>I think the impact that you left on the Mastership

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<v Speaker 1>Australia competition, I kind of felt like you would return

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<v Speaker 1>in even bigger capacity.

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<v Speaker 2>I like that, and that's really kind of you. I

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<v Speaker 2>think I'm not as pretty as Andy, and that's important.

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<v Speaker 2>And he's got such a great regime too that he

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<v Speaker 2>you know, he's well, he's done in restaurants, I think

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<v Speaker 2>sort of that's that's another level for even me. So

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<v Speaker 2>I'd love to one day be more involved in mastershif.

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<v Speaker 2>But I see I can see why Andy got the

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<v Speaker 2>hosting year. He's done. He's done a stellar job with

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<v Speaker 2>it too.

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<v Speaker 1>I don't know if he'd look as good though in

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<v Speaker 1>a watermelon shirt though, well, there we go.

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<v Speaker 2>That is one that is That's one thing I've got

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<v Speaker 2>at my slave I've got that water one shirt with shirt,

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<v Speaker 2>which was my sort of good luck Charmian eliminations up

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<v Speaker 2>until Sunday night. But yeah, he might not have to

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<v Speaker 2>win on that one.

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<v Speaker 1>And now you've burnt it great.

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<v Speaker 2>Yeah, exactly, I'll never write again.

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<v Speaker 1>Did that service challenge, you know, the team challenge prior

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<v Speaker 1>to your elimination cook put a bump in the road

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<v Speaker 1>that changed the course of your time on the show.

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<v Speaker 2>It may have. Yeah, I didn't think about it so

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<v Speaker 2>much at the time. I tried to just I was

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<v Speaker 2>really good at until until Sunday. It was really good

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<v Speaker 2>at blocking out as soon as the cook was done, good, bad,

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<v Speaker 2>or otherwise blocking out what happened, just moving on to

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<v Speaker 2>the next challenge. And I think that was what was

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<v Speaker 2>working really well for me. But maybe it lingered a

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<v Speaker 2>bit further than I thought, and maybe stuffing up to

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<v Speaker 2>fish using the same week wasn't a great idea. I

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<v Speaker 2>soon of just cooked a barbecue chicken. I'll do that well,

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<v Speaker 2>But it did. There was the first team challenge that

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<v Speaker 2>I didn't have success in. I won every team challenge

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<v Speaker 2>or my dish won every team challenge the whole way

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<v Speaker 2>through the season, apart from the Italy versus it only

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<v Speaker 2>versus Japanese channel. So yeah, maybe that was a turning

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<v Speaker 2>point for me in the bad way.

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<v Speaker 1>When you goggle boxing a show like this at home

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<v Speaker 1>and you see someone who doesn't do well at a

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<v Speaker 1>fish challenge and then it comes to the pressure test

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<v Speaker 1>and they decided to do the fish again, You're like,

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<v Speaker 1>why are they doing this?

0:10:06.880 --> 0:10:06.960
<v Speaker 2>Like?

0:10:07.280 --> 0:10:09.360
<v Speaker 1>Did you not work? Do you not think that maybe

0:10:09.400 --> 0:10:11.559
<v Speaker 1>fish was not the way forward? No?

0:10:11.960 --> 0:10:15.040
<v Speaker 2>I didn't. Unfortunately I didn't, otherwise I might still with it,

0:10:15.360 --> 0:10:18.400
<v Speaker 2>but yeah, I was. I didn't watch the episode on

0:10:18.400 --> 0:10:21.559
<v Speaker 2>Sunday night just because I just I don't know, I

0:10:22.160 --> 0:10:24.240
<v Speaker 2>having gone through it, I just didn't need to watch it.

0:10:24.240 --> 0:10:26.400
<v Speaker 2>I've got the most amazing memories of Marketershift. I didn't

0:10:26.400 --> 0:10:28.120
<v Speaker 2>want anything to be a negative, and I'm sure it

0:10:28.120 --> 0:10:30.120
<v Speaker 2>wouldn't be, and I'm sure one day I'll watch it

0:10:30.120 --> 0:10:33.520
<v Speaker 2>after I've had a couple of beers. But I I've

0:10:33.600 --> 0:10:35.199
<v Speaker 2>kind of just yeah, blocked it out. But if I

0:10:35.240 --> 0:10:37.560
<v Speaker 2>had watched, I would yelling at myself on the TV

0:10:37.679 --> 0:10:40.280
<v Speaker 2>to what are you doing? You know? But I also

0:10:40.320 --> 0:10:42.720
<v Speaker 2>cooked that dish lots of times, and I should just

0:10:42.720 --> 0:10:44.559
<v Speaker 2>be able to do it with my eyes closed. It's

0:10:44.600 --> 0:10:46.400
<v Speaker 2>just that it's the pressure in that kitchen. And I

0:10:46.520 --> 0:10:48.760
<v Speaker 2>used a different fish because Rick stein used that fish

0:10:48.760 --> 0:10:50.560
<v Speaker 2>when he made his carry, and I thought that'd recording.

0:10:50.559 --> 0:10:52.000
<v Speaker 2>He was the same fish as Rick Steine, And what

0:10:52.120 --> 0:10:52.840
<v Speaker 2>a silly move.

0:10:53.000 --> 0:10:54.760
<v Speaker 1>Well, I guess it's hard for you as well, because

0:10:54.800 --> 0:10:56.680
<v Speaker 1>I mean, you've been a favorite to win right from

0:10:56.679 --> 0:10:59.960
<v Speaker 1>the start, even people following the show online. You know,

0:11:00.080 --> 0:11:02.680
<v Speaker 1>people have been throwing your name around the whole time.

0:11:03.120 --> 0:11:06.920
<v Speaker 1>Does that kind of pressure affect you each week in

0:11:06.960 --> 0:11:09.080
<v Speaker 1>the kitchen? I mean, did you let that affect you?

0:11:09.160 --> 0:11:11.520
<v Speaker 1>I guess the best way to say, the.

0:11:11.679 --> 0:11:14.640
<v Speaker 2>People looking at you, yeah, you know what. I hadn't

0:11:14.640 --> 0:11:17.520
<v Speaker 2>looked at any of that. So I appreciate everyone's support

0:11:17.559 --> 0:11:21.319
<v Speaker 2>and picking me as as someone they wanted to go far.

0:11:21.400 --> 0:11:23.800
<v Speaker 2>But I knew I was on a good trajectory and

0:11:23.840 --> 0:11:25.240
<v Speaker 2>things were going really well. It was sort of I

0:11:25.320 --> 0:11:26.920
<v Speaker 2>kind of felt like things were going really well, really well,

0:11:26.960 --> 0:11:29.440
<v Speaker 2>really well until I was eliminated. I didn't really have

0:11:29.520 --> 0:11:31.440
<v Speaker 2>too many bad moments. Obviously had to do a pressure

0:11:31.480 --> 0:11:34.720
<v Speaker 2>test because of a bit of rich a two rich

0:11:34.800 --> 0:11:37.720
<v Speaker 2>dish a in that comfort food challenge, But yeah, I

0:11:37.720 --> 0:11:38.960
<v Speaker 2>felt like it was all going really well, and then

0:11:39.000 --> 0:11:41.200
<v Speaker 2>it just stopped and I didn't have time to even

0:11:41.320 --> 0:11:44.160
<v Speaker 2>sort of you know, configure and rethink. Oh, you know,

0:11:44.200 --> 0:11:46.439
<v Speaker 2>I've had one bad day and now I can get

0:11:46.480 --> 0:11:48.079
<v Speaker 2>back to it. So it's just a bit it's a

0:11:48.120 --> 0:11:51.720
<v Speaker 2>bit annoying just that I sort of missed those cues potentially,

0:11:51.800 --> 0:11:54.600
<v Speaker 2>but I think I was putting the most pressure on

0:11:54.600 --> 0:11:58.079
<v Speaker 2>myself to win it and take it out, So I mean, yeah,

0:11:58.120 --> 0:11:59.920
<v Speaker 2>that was probably my own fault that I didn't get

0:12:00.040 --> 0:12:02.200
<v Speaker 2>and I definitely let it sort of let it affects

0:12:02.200 --> 0:12:03.959
<v Speaker 2>me a little bit. You know, I wouldn't have made

0:12:03.960 --> 0:12:07.960
<v Speaker 2>poor decisions like picking the wrong fish for this fish stew,

0:12:07.960 --> 0:12:10.400
<v Speaker 2>which I'll never cook again if I hadn't. Yeah, just

0:12:10.480 --> 0:12:12.320
<v Speaker 2>if I hadn't been putting so much pressure myself. Really,

0:12:12.720 --> 0:12:14.760
<v Speaker 2>and it was it did suck because Rick Starn's my

0:12:14.800 --> 0:12:17.839
<v Speaker 2>hero was him and Jamie Oliver are really the reasons

0:12:17.880 --> 0:12:20.080
<v Speaker 2>why I started cooking, watching them on TV and just

0:12:20.120 --> 0:12:22.679
<v Speaker 2>loving what they did on TV. So to cook a

0:12:24.040 --> 0:12:28.400
<v Speaker 2>silly stew for him, a stupid stew, even it was

0:12:28.440 --> 0:12:29.839
<v Speaker 2>a bit embarrassing, but it was still cool to be

0:12:29.920 --> 0:12:32.199
<v Speaker 2>a chat to rec and having in the kitchen, And yeah,

0:12:32.200 --> 0:12:33.680
<v Speaker 2>I think he liked the flavor of it, just not

0:12:33.760 --> 0:12:35.760
<v Speaker 2>the texture that that fish.

0:12:35.920 --> 0:12:37.360
<v Speaker 1>Well, well, that's a good point to make. I mean

0:12:37.480 --> 0:12:40.560
<v Speaker 1>Rick Stein's food, you know, is defined by where he

0:12:40.600 --> 0:12:42.840
<v Speaker 1>travels to, and that was the theme of this cook

0:12:43.240 --> 0:12:46.320
<v Speaker 1>How would you describe the food that you cook? Could

0:12:46.360 --> 0:12:48.920
<v Speaker 1>you be able to summarize it in a way like

0:12:49.160 --> 0:12:50.240
<v Speaker 1>I have done with Rix?

0:12:50.760 --> 0:12:53.000
<v Speaker 2>I don't know. I don't know that Rick would cook

0:12:53.040 --> 0:12:54.800
<v Speaker 2>a hamming part of a broth one week and then

0:12:55.280 --> 0:12:58.120
<v Speaker 2>scullop and apple dis the next. But I think my

0:12:58.200 --> 0:13:01.040
<v Speaker 2>food it is just fun and young, and maybe that

0:13:01.120 --> 0:13:02.400
<v Speaker 2>is a bit of what Rick does. He's a lot

0:13:02.400 --> 0:13:04.880
<v Speaker 2>more travel basederreas I just like to make food interesting

0:13:04.920 --> 0:13:08.120
<v Speaker 2>and fun and maybe slightly different to what's out there

0:13:08.120 --> 0:13:09.959
<v Speaker 2>and what you've seen on every cooking show and in

0:13:10.000 --> 0:13:12.280
<v Speaker 2>every cookbook. So yeah, I kind of describe it as

0:13:12.280 --> 0:13:15.360
<v Speaker 2>fun food that's just really delicious and it's sort of inspiration.

0:13:15.440 --> 0:13:18.160
<v Speaker 2>That great thing about being a cook in Australia is

0:13:18.160 --> 0:13:20.800
<v Speaker 2>you can take inspiration to so many different cultures and

0:13:20.840 --> 0:13:23.280
<v Speaker 2>cuisines and parts of the world because we have such

0:13:23.440 --> 0:13:27.160
<v Speaker 2>an amazing mix of incredible people in this country, and

0:13:27.200 --> 0:13:29.720
<v Speaker 2>so I feel like I lean on that to cook.

0:13:29.880 --> 0:13:31.920
<v Speaker 2>You know, whatever I like that will taste delicious. And

0:13:32.000 --> 0:13:34.680
<v Speaker 2>so I don't know what that genre of food is.

0:13:34.720 --> 0:13:36.960
<v Speaker 2>It's just micro food, but I think it's fun and

0:13:36.960 --> 0:13:39.439
<v Speaker 2>tasty most of the time, except it's a fish stew

0:13:39.440 --> 0:13:40.360
<v Speaker 2>from San Francisco.

0:13:40.679 --> 0:13:44.040
<v Speaker 1>The kitchen is now at its top ten. What advice

0:13:44.200 --> 0:13:46.240
<v Speaker 1>do you have for those that have been left behind?

0:13:46.240 --> 0:13:48.800
<v Speaker 1>I mean, I guess what was your biggest learn and

0:13:48.840 --> 0:13:51.559
<v Speaker 1>did you pass on your biggest lean to the people

0:13:51.559 --> 0:13:53.239
<v Speaker 1>that are remaining in the competition?

0:13:54.120 --> 0:13:58.000
<v Speaker 2>Yeahly the ones I'm close with. You know, I've got

0:13:58.360 --> 0:14:00.840
<v Speaker 2>a group of us that are really tight. I think

0:14:00.880 --> 0:14:03.320
<v Speaker 2>I's just don't overthink it. I overthought it. If I

0:14:03.320 --> 0:14:05.600
<v Speaker 2>didn't ever think that fish cook, I would have cooked

0:14:05.640 --> 0:14:07.240
<v Speaker 2>it perfectly with my eyes closed, like I would if

0:14:07.240 --> 0:14:08.800
<v Speaker 2>it was just cooking it home for dinner. And I

0:14:08.920 --> 0:14:10.719
<v Speaker 2>spent a lot of time with Dan. Actually he's kind

0:14:10.720 --> 0:14:12.920
<v Speaker 2>of ready close mate, and I just said to him,

0:14:12.960 --> 0:14:14.719
<v Speaker 2>cook food that you want to eat, because if you

0:14:14.760 --> 0:14:16.160
<v Speaker 2>want to eat it, you'll cook at the best and

0:14:16.160 --> 0:14:18.440
<v Speaker 2>the judges will probably enjoy eating it too. So hopefully

0:14:18.480 --> 0:14:20.360
<v Speaker 2>he's taking that on board. Actually, I gave him my

0:14:20.360 --> 0:14:22.600
<v Speaker 2>little green notebook with all my recipes and my notes

0:14:22.640 --> 0:14:24.520
<v Speaker 2>and just stuff that I'd built up over the last

0:14:24.560 --> 0:14:26.720
<v Speaker 2>couple of years as a little bit of a help

0:14:26.720 --> 0:14:28.760
<v Speaker 2>for him. Might be my handwriting so bad, it might

0:14:28.760 --> 0:14:30.680
<v Speaker 2>be actually a hindrance, but I gave him that as

0:14:30.720 --> 0:14:32.480
<v Speaker 2>a little bit of an extra, you know, a little

0:14:32.480 --> 0:14:34.400
<v Speaker 2>bit of ammo for him for him in the kitchen.

0:14:34.440 --> 0:14:35.920
<v Speaker 2>So hopefully that helps him out of it as well.

0:14:35.960 --> 0:14:37.800
<v Speaker 1>Would it be fair to say that he's grown the

0:14:37.840 --> 0:14:39.560
<v Speaker 1>most out of all the fans? Oh?

0:14:39.600 --> 0:14:43.880
<v Speaker 2>Absolutely, I mean just hiss for knowledge. I like, you know,

0:14:44.280 --> 0:14:46.800
<v Speaker 2>he's much better than I am, but I was. But

0:14:47.000 --> 0:14:48.800
<v Speaker 2>it reminds me a little bit of what I was

0:14:48.800 --> 0:14:50.640
<v Speaker 2>doing in season three, how much I want to learn

0:14:50.680 --> 0:14:53.400
<v Speaker 2>about food, just get fully engrossed in it. And he's

0:14:53.440 --> 0:14:56.760
<v Speaker 2>just up every night trying different things out and asking

0:14:56.920 --> 0:14:58.680
<v Speaker 2>and that's the best thing. He just asks for help

0:14:58.720 --> 0:15:02.080
<v Speaker 2>and wants to listen. And I guess what he has

0:15:02.160 --> 0:15:04.560
<v Speaker 2>that we didn't have on season thres He has a

0:15:04.560 --> 0:15:06.800
<v Speaker 2>bunch of people who've been through Muster before her, some

0:15:06.880 --> 0:15:08.280
<v Speaker 2>knowledge of food that can help me out when he

0:15:08.320 --> 0:15:10.440
<v Speaker 2>has questions. And for the most part, if I'm really

0:15:10.440 --> 0:15:13.560
<v Speaker 2>happy to give him share that knowledge, and I loved

0:15:13.640 --> 0:15:15.000
<v Speaker 2>when he asked me a questions about food. It was

0:15:15.000 --> 0:15:17.720
<v Speaker 2>sort of a honor for me to share my limited

0:15:17.760 --> 0:15:20.520
<v Speaker 2>knowledge of food with him. So, yeah, he's done well.

0:15:20.520 --> 0:15:22.560
<v Speaker 2>Hopefully he goes nice and deep into this competition because

0:15:22.560 --> 0:15:25.160
<v Speaker 2>I love, just love Dan and his attitude. He's just

0:15:25.440 --> 0:15:26.960
<v Speaker 2>it's just just a happy, happy fellow.

0:15:27.040 --> 0:15:28.360
<v Speaker 1>Well, I guess it's a good time to ask the

0:15:28.440 --> 0:15:31.000
<v Speaker 1>question of who has grown the most out of the favorite.

0:15:31.080 --> 0:15:32.400
<v Speaker 1>I mean, it's a hard thing.

0:15:33.000 --> 0:15:37.160
<v Speaker 2>That's a great question. Yeah, I think Auto has. I

0:15:37.160 --> 0:15:39.680
<v Speaker 2>think Audo is really surprised me. I remember meeting out

0:15:39.680 --> 0:15:42.560
<v Speaker 2>of on season ten when I I for a few

0:15:42.680 --> 0:15:45.600
<v Speaker 2>years off, four or five year years, would come and

0:15:45.640 --> 0:15:48.160
<v Speaker 2>meet all the contestancy in the house they lived in

0:15:48.200 --> 0:15:49.600
<v Speaker 2>and do a bit of mentoring through my role at

0:15:49.600 --> 0:15:52.240
<v Speaker 2>Cold and just talking through some products and how I

0:15:52.360 --> 0:15:54.600
<v Speaker 2>treat them and how to field official, et cetera. And

0:15:54.600 --> 0:15:56.720
<v Speaker 2>I remember Auto then and we had a chat then,

0:15:57.080 --> 0:15:59.000
<v Speaker 2>and he's come on leaps and bounds, and I think

0:15:59.040 --> 0:16:02.240
<v Speaker 2>this time around he's showing his passion for food. He's

0:16:02.280 --> 0:16:05.000
<v Speaker 2>not trying to over master Cheffer. He's just cooking the

0:16:05.000 --> 0:16:07.680
<v Speaker 2>food he would serve at home. And it's funny it's

0:16:07.720 --> 0:16:10.960
<v Speaker 2>almost stepping back and pairing back his food, which I

0:16:11.000 --> 0:16:12.640
<v Speaker 2>think for me shows so much growth and so much

0:16:12.680 --> 0:16:14.640
<v Speaker 2>confidence in that beautiful the food of Napple and the

0:16:14.640 --> 0:16:17.200
<v Speaker 2>food of his homeland, which is so passionate about. So

0:16:17.480 --> 0:16:20.520
<v Speaker 2>I think he's grown a lot. And it's strange to

0:16:20.600 --> 0:16:22.800
<v Speaker 2>think Julie Goodwin has grown a lot as well, seeing

0:16:22.800 --> 0:16:26.600
<v Speaker 2>as she is the og Master Chef winner, the one

0:16:26.600 --> 0:16:28.600
<v Speaker 2>who paid the way for all of us to do it.

0:16:28.880 --> 0:16:32.000
<v Speaker 2>But I think she's accepted that her food is worthy

0:16:32.040 --> 0:16:33.600
<v Speaker 2>and that was really hard for her at the start,

0:16:33.640 --> 0:16:36.280
<v Speaker 2>because you know, you've got these beautiful dishes that are

0:16:36.320 --> 0:16:39.800
<v Speaker 2>played it up with flowers and all this elegant little moves,

0:16:39.800 --> 0:16:43.840
<v Speaker 2>and Julie's just cooking really really hearty, delicious family fair

0:16:44.040 --> 0:16:45.880
<v Speaker 2>and the food that she loves. And I think it

0:16:45.920 --> 0:16:47.800
<v Speaker 2>took her a while to realize that that was food

0:16:47.840 --> 0:16:50.280
<v Speaker 2>that you can win Master Chef with, even though she

0:16:50.280 --> 0:16:53.000
<v Speaker 2>should not because she did it twelve years ago, fourteen

0:16:53.080 --> 0:16:55.640
<v Speaker 2>years ago. But yeah, it's nice to see her just

0:16:56.000 --> 0:16:58.760
<v Speaker 2>own her food as well, because it's such beautiful food.

0:16:58.960 --> 0:17:02.080
<v Speaker 1>I actually think it's fair very hard for someone. I mean,

0:17:02.080 --> 0:17:04.760
<v Speaker 1>this is the longest point from her being in the competition.

0:17:04.800 --> 0:17:07.680
<v Speaker 1>I mean, she went so many years ago, and I

0:17:08.240 --> 0:17:10.159
<v Speaker 1>think that is more of a hindrance. So when I

0:17:10.200 --> 0:17:13.440
<v Speaker 1>heard that was coming back, I was really really stressed

0:17:13.440 --> 0:17:15.840
<v Speaker 1>for her, because you know, maybe she'd be out of

0:17:15.880 --> 0:17:20.879
<v Speaker 1>practice or you know, but totally, there's something very you

0:17:20.880 --> 0:17:22.919
<v Speaker 1>know when you when you want to eat like a

0:17:23.000 --> 0:17:27.000
<v Speaker 1>comfort food at nighttime. I mean there's something very comfort

0:17:27.040 --> 0:17:31.560
<v Speaker 1>food about her entire demeanor. You know, there's something warm,

0:17:31.920 --> 0:17:34.240
<v Speaker 1>and I guess that's probably why Australia is still in

0:17:34.240 --> 0:17:35.600
<v Speaker 1>her audience so intently.

0:17:36.040 --> 0:17:38.600
<v Speaker 2>She's the best Julian and I have become. It's crazy.

0:17:38.600 --> 0:17:40.160
<v Speaker 2>I think you get a certain point in your life, Julian,

0:17:40.160 --> 0:17:43.200
<v Speaker 2>I had to chat out this just just after my elimination,

0:17:43.280 --> 0:17:46.560
<v Speaker 2>and you get to a point in life you think,

0:17:46.600 --> 0:17:49.200
<v Speaker 2>you know, you've probably got your friendship group sort and

0:17:49.280 --> 0:17:51.080
<v Speaker 2>you know you're not going to make other friends. And

0:17:51.119 --> 0:17:52.840
<v Speaker 2>she said she thought it was weird to become friends

0:17:52.880 --> 0:17:55.720
<v Speaker 2>with this good friends with this thirty six ye old

0:17:55.720 --> 0:17:57.000
<v Speaker 2>guy from Melbourne, and I thought it was the same

0:17:57.040 --> 0:17:59.360
<v Speaker 2>for me, you know, to become friends with a mother

0:17:59.400 --> 0:18:01.919
<v Speaker 2>from the central a grandmother from the Central Coast in

0:18:02.000 --> 0:18:04.000
<v Speaker 2>New South Wales. Off the back of a silly show

0:18:04.000 --> 0:18:05.960
<v Speaker 2>that we have and we would go swimming in the

0:18:06.000 --> 0:18:08.639
<v Speaker 2>mornings before filming and just sort of that was our

0:18:08.680 --> 0:18:10.360
<v Speaker 2>way of starting the day off and not thinking about

0:18:10.359 --> 0:18:12.359
<v Speaker 2>the show too much because we both love just cutting

0:18:12.359 --> 0:18:13.920
<v Speaker 2>a few laps in the pool and we sort of

0:18:13.920 --> 0:18:15.920
<v Speaker 2>started a little mass Cheff swim club and it was, Yeah,

0:18:15.920 --> 0:18:18.040
<v Speaker 2>it was really great. Jey was a suport network and

0:18:18.080 --> 0:18:20.520
<v Speaker 2>just to see how much she loves food and her food,

0:18:20.760 --> 0:18:23.760
<v Speaker 2>it's just inspiring. I think it's I love the Australia

0:18:23.800 --> 0:18:26.320
<v Speaker 2>getting a second dose to Julie Goodman because it's such

0:18:26.320 --> 0:18:26.760
<v Speaker 2>a good thing.

0:18:27.000 --> 0:18:27.600
<v Speaker 1>We need it.

0:18:28.880 --> 0:18:33.480
<v Speaker 2>Yeah, absolutely, you know, like the Julie Goodman passion for

0:18:33.520 --> 0:18:35.880
<v Speaker 2>food and the lovely food she cooks and the heart

0:18:35.960 --> 0:18:37.400
<v Speaker 2>she puts into it is exactly what the world needs

0:18:37.440 --> 0:18:40.159
<v Speaker 2>right now. So I'm glad she's I'm glad she's still there.

0:18:40.160 --> 0:18:43.080
<v Speaker 2>I'm glad she's cooking her food and the way she

0:18:43.200 --> 0:18:43.520
<v Speaker 2>likes it.

0:18:43.600 --> 0:18:46.560
<v Speaker 1>One of the other eliminated contestants also said that she

0:18:46.600 --> 0:18:49.919
<v Speaker 1>has a epic playlist and I thought that was funny

0:18:49.960 --> 0:18:51.879
<v Speaker 1>to picture Julie getting out of the chunes.

0:18:51.920 --> 0:18:54.720
<v Speaker 2>While she was a rockstar. J always got a bas

0:18:54.760 --> 0:18:58.080
<v Speaker 2>guitar in her apartment that she plays after filming. And

0:18:58.160 --> 0:19:00.119
<v Speaker 2>she used to be in a band and she she

0:19:00.160 --> 0:19:02.639
<v Speaker 2>played guitar and now she's teaching herself bass guitar and

0:19:02.680 --> 0:19:06.000
<v Speaker 2>she jams. She jams often with Tommy's son in there, Miles,

0:19:06.000 --> 0:19:08.920
<v Speaker 2>who's living in the apartments as well. And Miles have

0:19:09.040 --> 0:19:10.840
<v Speaker 2>danced along to Julie's music because he likes a bit

0:19:10.880 --> 0:19:13.240
<v Speaker 2>of music. He's only two. And it's just it's wonderful

0:19:13.280 --> 0:19:15.360
<v Speaker 2>because that's what you don't see. The stuff that happens

0:19:15.400 --> 0:19:18.680
<v Speaker 2>in the apartment and off cameras just so beautiful, and yeah,

0:19:18.680 --> 0:19:20.199
<v Speaker 2>we don't see as much of that, and it's just

0:19:20.240 --> 0:19:20.840
<v Speaker 2>so much fun.

0:19:20.920 --> 0:19:22.920
<v Speaker 1>I'd like to see a season of Master Chif where

0:19:22.920 --> 0:19:25.359
<v Speaker 1>we get to see some of those other elements brought

0:19:25.359 --> 0:19:26.600
<v Speaker 1>into it, because I know it's about that.

0:19:26.640 --> 0:19:27.639
<v Speaker 2>It's so much fun.

0:19:27.960 --> 0:19:30.240
<v Speaker 1>But you know, you just hear all these stories from

0:19:30.480 --> 0:19:33.480
<v Speaker 1>all of you, and you know, the audience we wanted,

0:19:33.640 --> 0:19:35.360
<v Speaker 1>we would love to see that. You know, they.

0:19:35.320 --> 0:19:38.200
<v Speaker 2>Should have little cameras in the apartments, although they'd see

0:19:38.200 --> 0:19:40.880
<v Speaker 2>some burient dishes and some smoke out kittens here and there,

0:19:40.920 --> 0:19:42.560
<v Speaker 2>but no, it's just it was a beautiful season she

0:19:42.600 --> 0:19:46.399
<v Speaker 2>because really like ninety five on a house on fire.

0:19:46.720 --> 0:19:48.480
<v Speaker 2>A couple of us always lit the houses on fire.

0:19:48.520 --> 0:19:50.880
<v Speaker 2>But we got on so well. We'd had these awesome

0:19:50.880 --> 0:19:53.520
<v Speaker 2>dinners up on the rooftop and Tommy had his his

0:19:53.600 --> 0:19:55.919
<v Speaker 2>son and his wife there and it was just it

0:19:56.000 --> 0:19:58.680
<v Speaker 2>was just a really lovely family experience. And what I remember,

0:19:58.800 --> 0:20:01.760
<v Speaker 2>just before Christmas and filming on the weekends, Julie, who

0:20:01.760 --> 0:20:04.640
<v Speaker 2>makes arts and crafts and he makes incredible necklaces and earrings,

0:20:04.760 --> 0:20:06.760
<v Speaker 2>she had a craft day where people would make gifts

0:20:06.760 --> 0:20:08.439
<v Speaker 2>for their family for Christmas, and so we all got

0:20:08.480 --> 0:20:10.960
<v Speaker 2>in there and made different like food related ear rings

0:20:11.080 --> 0:20:14.000
<v Speaker 2>or bracelets for our family, and it's just a really

0:20:14.040 --> 0:20:16.480
<v Speaker 2>fun sharing experience. Like Ali and I would go play

0:20:16.520 --> 0:20:18.760
<v Speaker 2>golf at the Driver Range across the road and just

0:20:18.800 --> 0:20:21.240
<v Speaker 2>a really everyone gone on so well. It was lovely.

0:20:21.280 --> 0:20:23.600
<v Speaker 2>It was much different to last time around there. I

0:20:23.600 --> 0:20:25.199
<v Speaker 2>think everyone hated me because I was twenty four and

0:20:25.200 --> 0:20:26.440
<v Speaker 2>just wouldn't stop talking about.

0:20:26.280 --> 0:20:29.159
<v Speaker 1>Foot I guess this is really a fun question to

0:20:29.240 --> 0:20:32.200
<v Speaker 1>ask you who brought the most to the competition from

0:20:32.240 --> 0:20:33.160
<v Speaker 1>behind the scene.

0:20:33.560 --> 0:20:38.159
<v Speaker 2>That's a great question. You know, there's probably a couple.

0:20:38.520 --> 0:20:41.280
<v Speaker 2>Julie definitely brought a lot, She brought a lot of

0:20:41.280 --> 0:20:44.480
<v Speaker 2>love at Auto was the best on the gantry, cheering

0:20:44.520 --> 0:20:45.960
<v Speaker 2>eye on. He was he was the number one to

0:20:45.960 --> 0:20:47.879
<v Speaker 2>brought her on and it sort of flowed into the

0:20:47.920 --> 0:20:50.639
<v Speaker 2>into the green room as well. He would just a

0:20:50.920 --> 0:20:53.920
<v Speaker 2>lot of love and care for everyone came. She had

0:20:53.960 --> 0:20:55.919
<v Speaker 2>such a she has such a fun vibe. She she

0:20:55.960 --> 0:20:57.920
<v Speaker 2>brought the dancing and she she loves to dance on

0:20:57.960 --> 0:20:59.639
<v Speaker 2>the on the break, she go and danced by herself.

0:20:59.640 --> 0:21:01.680
<v Speaker 2>It was a quiet day, or she'd have everyone going.

0:21:01.760 --> 0:21:04.720
<v Speaker 2>And then yeah, Manoli and Dan and a few of

0:21:04.800 --> 0:21:06.640
<v Speaker 2>us were put in our playlists from time to time,

0:21:06.720 --> 0:21:08.760
<v Speaker 2>and yeah, there was a lot of people just bringing

0:21:08.800 --> 0:21:11.880
<v Speaker 2>the fun. But I was sort of the grumpy old

0:21:11.920 --> 0:21:14.520
<v Speaker 2>man of the group. But I got a little bit

0:21:14.560 --> 0:21:16.159
<v Speaker 2>better towards the end and had a couple of players

0:21:16.200 --> 0:21:17.320
<v Speaker 2>that I put on it and got a little bit

0:21:17.359 --> 0:21:20.399
<v Speaker 2>of appreciation, so they yeah, yeah, I sort of like

0:21:20.680 --> 0:21:23.080
<v Speaker 2>they ended up calling me Dad of the group, which

0:21:23.160 --> 0:21:25.120
<v Speaker 2>is really weird. So I have kids and a few

0:21:25.160 --> 0:21:27.520
<v Speaker 2>others do. But yeah, it was very fun.

0:21:27.560 --> 0:21:30.920
<v Speaker 1>Michael, why spoken to everyone apart from one or two,

0:21:30.960 --> 0:21:33.600
<v Speaker 1>I think it has been so far and everyone that's

0:21:33.600 --> 0:21:35.959
<v Speaker 1>been on the podcast has spoken of you so highly,

0:21:36.080 --> 0:21:38.679
<v Speaker 1>so whether you were the grumpy dad of the group,

0:21:38.840 --> 0:21:42.000
<v Speaker 1>you definitely left an amazing impression on these people.

0:21:42.320 --> 0:21:45.040
<v Speaker 2>You know, I love them. They're so great. That makes

0:21:45.080 --> 0:21:47.760
<v Speaker 2>me really happy. Yeah, look I did. I mean I

0:21:47.800 --> 0:21:49.440
<v Speaker 2>was a big grappy at times, but I tried to

0:21:49.480 --> 0:21:51.800
<v Speaker 2>make sure that, you know, I made everyone feel welcome

0:21:51.800 --> 0:21:53.960
<v Speaker 2>and comfortable. And it's hard because especially for the fans,

0:21:54.000 --> 0:21:55.760
<v Speaker 2>like it's such a weird thing to experience, and then

0:21:55.800 --> 0:21:58.320
<v Speaker 2>you've got twelve people you competing against they've done it

0:21:58.320 --> 0:22:00.920
<v Speaker 2>before and have that as an advantage rather than being

0:22:01.080 --> 0:22:03.320
<v Speaker 2>I'm not a very competitive person apart from trying to

0:22:03.359 --> 0:22:05.920
<v Speaker 2>win that trophy, I sort of not overly competitive. So

0:22:05.960 --> 0:22:08.200
<v Speaker 2>I was very happy to try and share all the

0:22:08.240 --> 0:22:10.040
<v Speaker 2>knives that I had a master share with everyone, and

0:22:10.480 --> 0:22:12.280
<v Speaker 2>I'm glad that they've enjoyed it because they are a

0:22:12.320 --> 0:22:14.320
<v Speaker 2>really nice bunch of people. That's the best thing about

0:22:14.359 --> 0:22:16.159
<v Speaker 2>it is. Yeah, most of us will be catching up

0:22:16.200 --> 0:22:16.800
<v Speaker 2>for years to come.

0:22:17.000 --> 0:22:20.359
<v Speaker 1>I like grumpy people because I prefer people to be themselves.

0:22:20.760 --> 0:22:23.680
<v Speaker 1>So if you are truly grumpy, I prefer that over

0:22:23.720 --> 0:22:25.679
<v Speaker 1>people who are pretending to be something that they're not.

0:22:26.000 --> 0:22:29.159
<v Speaker 2>Yeah, well, I am slightly grumpy sometimes, but just in

0:22:29.200 --> 0:22:29.680
<v Speaker 2>the mornings.

0:22:29.680 --> 0:22:33.160
<v Speaker 1>I think, until you have your coffee, which is fine,

0:22:33.840 --> 0:22:36.480
<v Speaker 1>exactly who do you think is going to win the competition?

0:22:36.640 --> 0:22:38.760
<v Speaker 1>Not what you know now, but like when you've walked

0:22:38.760 --> 0:22:43.000
<v Speaker 1>out of the kitchen after this elimination, who did you

0:22:43.000 --> 0:22:44.520
<v Speaker 1>think was going to take the competition out?

0:22:44.840 --> 0:22:48.920
<v Speaker 2>I think, if everything goes to plan, the best cook

0:22:49.040 --> 0:22:53.280
<v Speaker 2>left in the kitchen is Billy. She's just, for one,

0:22:53.359 --> 0:22:56.560
<v Speaker 2>she's the pressure test queen like nothing, She's got ice

0:22:56.640 --> 0:22:59.760
<v Speaker 2>in her veins, nothing phases her. I mean, she's a

0:22:59.800 --> 0:23:01.840
<v Speaker 2>kind of person you'd want kicking a goal from fifty

0:23:01.920 --> 0:23:04.000
<v Speaker 2>after the siren to win a Grand Final. She just

0:23:04.040 --> 0:23:07.080
<v Speaker 2>doesn't seem to feel like any pressure. And she just

0:23:07.280 --> 0:23:10.000
<v Speaker 2>is just also an incredible cook. Like every time she

0:23:10.080 --> 0:23:12.920
<v Speaker 2>cooks something, I'm like, wish I cooked that in a

0:23:13.000 --> 0:23:14.600
<v Speaker 2>challenge because it it's just the kind of food that

0:23:14.640 --> 0:23:18.840
<v Speaker 2>I love. So I think if all's fair and the best, honestly,

0:23:18.880 --> 0:23:20.280
<v Speaker 2>the best cook left the kitchens Billy, and I don't

0:23:20.280 --> 0:23:22.440
<v Speaker 2>think anyone would argue with that. But that's the thing

0:23:22.480 --> 0:23:24.680
<v Speaker 2>about Master Cheff. It's not often the best cook that wins.

0:23:24.720 --> 0:23:27.280
<v Speaker 2>It's the person that lasts the longest and survives all

0:23:27.320 --> 0:23:29.639
<v Speaker 2>the challenges, and it's that sort of test of endurance.

0:23:29.680 --> 0:23:32.040
<v Speaker 2>So if it comes down to that, then I'd say, yeah,

0:23:32.119 --> 0:23:35.760
<v Speaker 2>Billy dan Aldo, they're the ones that I could see

0:23:35.800 --> 0:23:37.800
<v Speaker 2>going deep and obviously Julie she's done it before, so

0:23:37.960 --> 0:23:40.040
<v Speaker 2>hard to see her not being at that pointy end

0:23:40.080 --> 0:23:42.120
<v Speaker 2>as well. But there's always a surprise in there.

0:23:42.760 --> 0:23:44.960
<v Speaker 1>Yeah, and that's what makes reality TV good. You know,

0:23:45.280 --> 0:23:47.399
<v Speaker 1>you're not supposed to know who they is, and that

0:23:47.480 --> 0:23:50.320
<v Speaker 1>sort of sentiment adds into the way in which these

0:23:50.320 --> 0:23:54.080
<v Speaker 1>shows come together. Something that I ask everyone who joins

0:23:54.160 --> 0:23:56.639
<v Speaker 1>the podcast is what is something from behind the scenes

0:23:57.119 --> 0:24:00.159
<v Speaker 1>that we didn't see that we won't see from your

0:24:00.280 --> 0:24:05.320
<v Speaker 1>time on Mastership Australia. Maybe like a behind the scenes secret.

0:24:05.080 --> 0:24:08.840
<v Speaker 2>Behind the scene secrets. I'm trying to think what I'm

0:24:08.880 --> 0:24:12.520
<v Speaker 2>trying to think of PG one. First of all, no,

0:24:12.560 --> 0:24:15.200
<v Speaker 2>there was, I mean Audo revealed it on his social

0:24:15.240 --> 0:24:17.080
<v Speaker 2>media the other night. We used to have I had

0:24:17.119 --> 0:24:19.159
<v Speaker 2>swimming races up on the rooftop where we both love

0:24:19.200 --> 0:24:21.040
<v Speaker 2>swimming to be for rooftop Pauls. That was one of

0:24:21.040 --> 0:24:22.600
<v Speaker 2>the fun things. We'd have a lot of swimming races

0:24:23.280 --> 0:24:26.000
<v Speaker 2>and I think we had a really nice night where

0:24:26.040 --> 0:24:28.120
<v Speaker 2>production put on some drinks for us when we made

0:24:28.119 --> 0:24:31.320
<v Speaker 2>the top sixteen, and it was sort of a little party,

0:24:31.440 --> 0:24:33.040
<v Speaker 2>just the sixteen of us and we let our hair

0:24:33.119 --> 0:24:35.000
<v Speaker 2>down and it was only a couple of hours and

0:24:35.600 --> 0:24:37.439
<v Speaker 2>going back to my husbands on the weekend, stayed home

0:24:37.440 --> 0:24:39.199
<v Speaker 2>and melow. But we had a really nice time just

0:24:39.280 --> 0:24:42.280
<v Speaker 2>dancing and singing and just enjoying making it to the

0:24:42.960 --> 0:24:45.119
<v Speaker 2>top sixteen together. I think that's the best thing. As

0:24:45.160 --> 0:24:47.600
<v Speaker 2>soon as the clock stopped, the competition did as well,

0:24:47.880 --> 0:24:50.760
<v Speaker 2>and it was just really really nice just people. We

0:24:50.760 --> 0:24:52.679
<v Speaker 2>were a bunch of misfit food nurs. They just love

0:24:52.720 --> 0:24:53.320
<v Speaker 2>food too much.

0:24:53.400 --> 0:24:55.440
<v Speaker 1>Who does the best drunken dn M out of all

0:24:55.480 --> 0:24:57.600
<v Speaker 1>of a great question?

0:24:59.240 --> 0:25:02.800
<v Speaker 2>That one I would give two to Mindy Mindy Mindi

0:25:02.880 --> 0:25:07.240
<v Speaker 2>Woods is she's just the loveliest lady and she's everyone's

0:25:07.320 --> 0:25:09.919
<v Speaker 2>rock and she's there for everyone, and so you know,

0:25:10.040 --> 0:25:13.000
<v Speaker 2>after a couple of a couple of cocktails, she's great

0:25:13.000 --> 0:25:16.160
<v Speaker 2>to have a chat too. I love Mindy's she takes

0:25:16.160 --> 0:25:16.920
<v Speaker 2>a tile of that one.

0:25:17.040 --> 0:25:19.520
<v Speaker 1>Michael, I have loved watching you on the show. I

0:25:19.520 --> 0:25:21.560
<v Speaker 1>think that you know it's only up and up from here.

0:25:21.800 --> 0:25:27.359
<v Speaker 1>Don't let the Chippino or anything ever upset you. There's

0:25:27.400 --> 0:25:29.679
<v Speaker 1>so many people here in Australia that love watching you

0:25:29.760 --> 0:25:31.800
<v Speaker 1>and we will be in your audience for a very

0:25:31.840 --> 0:25:32.600
<v Speaker 1>long time to come.

0:25:32.880 --> 0:25:34.840
<v Speaker 2>Thank you, Ben, You're the man. I appreciate all that,

0:25:34.920 --> 0:25:36.520
<v Speaker 2>and I hope you enjoy the rest of the season.

0:25:36.560 --> 0:25:38.840
<v Speaker 2>I've heard a few little snippets of what's going on,

0:25:39.119 --> 0:25:40.439
<v Speaker 2>and it's going to be a lot of fun, so

0:25:40.440 --> 0:25:42.320
<v Speaker 2>I think everyone's going to really enjoy it. And I'll

0:25:42.359 --> 0:25:44.600
<v Speaker 2>sadly be watching your home, but I'll be yelling at

0:25:44.640 --> 0:25:46.919
<v Speaker 2>that TV screen like I was in the kitchen.