WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - JUAN 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.800 --> 0:00:05.040 TV Reload, the podcast last week They're Life. Hey guys, 0:00:05.080 --> 0:00:07.160 welcome back to TV Reload. I want to thank you 0:00:07.240 --> 0:00:10.640 for clicking and downloading on today's episode with Juan, the 0:00:10.760 --> 0:00:14.800 seventh eliminated contestant from Mastership Australia for twenty twenty four, 0:00:14.920 --> 0:00:17.680 which is on Network ten from Sunday through to Thursday 0:00:17.880 --> 0:00:21.000 at seven point thirty. Born in Argentina, Juan de la 0:00:21.079 --> 0:00:24.120 Cruz is one of nine children. He now lives in 0:00:24.120 --> 0:00:27.560 New South Wales with his partner Amy. He is incredibly 0:00:27.600 --> 0:00:30.440 close to his family, speaking with them every day, de 0:00:30.480 --> 0:00:34.040 spite them all being based in Argentina. Juan has a 0:00:34.120 --> 0:00:38.519 number of food heroes, including Argentinian chef Francis Melman and 0:00:38.600 --> 0:00:42.400 our very own Miguel. They have inspired him to embrace 0:00:42.440 --> 0:00:44.680 his culture and we certainly saw a lot of that 0:00:44.800 --> 0:00:47.560 during his time on the show. There is actually more 0:00:47.600 --> 0:00:50.320 to Juan than many of you would realize, with a 0:00:50.360 --> 0:00:53.599 passion for singing, a creator of board games, and an 0:00:53.600 --> 0:00:56.120 obvious talent for cooking. I don't think that this will 0:00:56.160 --> 0:00:58.160 be the last time that we hear from Juan, as 0:00:58.240 --> 0:01:01.400 he is a man of many talent. Quan will share 0:01:01.440 --> 0:01:04.200 his Master Chef highs and lows, and he will reveal 0:01:04.280 --> 0:01:06.760 that he was actually rushed to hospital after a cook 0:01:06.800 --> 0:01:09.959 went wrong in one of his practice sessions. We will 0:01:10.000 --> 0:01:13.120 also unpack the decision to cook within your heritage and 0:01:13.160 --> 0:01:16.479 if he regrets not leading with an Argentinian dish last night. 0:01:16.959 --> 0:01:19.840 I will find out if the judges are different on 0:01:19.959 --> 0:01:22.200 camera to how they are in real life, and we 0:01:22.280 --> 0:01:25.959 will discuss the reason why Jean Christoph had a special 0:01:26.040 --> 0:01:29.600 relationship with him. There's actually so much to unpack with Juan, 0:01:29.880 --> 0:01:33.000 so sit back and relax as we unpack the wonderful 0:01:33.040 --> 0:01:37.399 world of Master Chef Australia. Hello, Hello, when I see 0:01:37.440 --> 0:01:43.039 us my friend? Oh hello, I'm so good. I mean, 0:01:43.040 --> 0:01:45.640 this is kind of a bittersweet, Quan, because I've been 0:01:45.840 --> 0:01:48.960 so looking forward to chatting to you this whole season. 0:01:49.200 --> 0:01:50.360 It's great to be chatting with you. 0:01:50.440 --> 0:01:53.880 Then, you know, I just was doing a deep dive 0:01:53.920 --> 0:01:56.640 on the internet and found out that your brother was 0:01:56.680 --> 0:02:01.880 in Big Brother, the Argentinian Big Brother, and that makes 0:02:01.920 --> 0:02:04.800 both of you reality TV stars that runs in the family. 0:02:05.200 --> 0:02:08.080 Yeah. Man, it was like the same year there was 0:02:08.120 --> 0:02:09.320 some popstars. 0:02:08.840 --> 0:02:12.080 In Argentina a couple of months after my brother gets 0:02:12.120 --> 0:02:13.119 into the house. 0:02:12.880 --> 0:02:15.720 So he lived the same experience as you. 0:02:15.720 --> 0:02:19.120 You know what, what did what made both of you 0:02:19.160 --> 0:02:20.760 want to go on reality television? 0:02:21.000 --> 0:02:24.040 Well, I was loving at that time. I was a 0:02:24.080 --> 0:02:26.600 teenager and I had my rock band and I was 0:02:26.639 --> 0:02:28.600 like playing in places and loving it. 0:02:28.680 --> 0:02:32.200 And suddenly this opportunity of going to popstars was there, 0:02:32.320 --> 0:02:34.720 and I said, well, let's try it. I didn't expect 0:02:34.760 --> 0:02:36.520 to go as far as I went, you know, I 0:02:36.560 --> 0:02:37.200 was like kill. 0:02:37.240 --> 0:02:39.400 I was seventeen. So after that, my. 0:02:39.320 --> 0:02:43.040 Brother saw all the repercussions and he loved there. I said, okay, 0:02:43.080 --> 0:02:45.119 I'm going to try with big brother again. I don't 0:02:45.120 --> 0:02:47.760 think he was going to get in and suddenly keeps 0:02:47.840 --> 0:02:50.600 in the big brother's house too, So it was a 0:02:50.639 --> 0:02:51.760 crazy tell you. 0:02:51.880 --> 0:02:53.920 So, if you guys are out with Mama and Papa 0:02:53.960 --> 0:02:55.920 at a restaurant, who gets recognized more? 0:02:58.000 --> 0:02:59.639 Well, we are nine siblings. 0:03:00.080 --> 0:03:02.840 Imagine that until they see all of us, they are 0:03:02.840 --> 0:03:05.120 probably like counting which ones they know or not. 0:03:06.040 --> 0:03:09.360 You know, I want to ask you the comparison of 0:03:09.440 --> 0:03:14.920 being on reality television oversays versus Australia, and off the 0:03:14.960 --> 0:03:17.919 back of that has reality TV kind of changed since 0:03:17.919 --> 0:03:18.760 when you first did it. 0:03:19.080 --> 0:03:22.639 Yes, it changed a lot in terms of well, firstly, 0:03:23.520 --> 0:03:26.440 what it's like the times that we live in, Like 0:03:26.639 --> 0:03:30.560 reality shows now are so like powered by social media 0:03:30.600 --> 0:03:33.960 at the same time, so you get this like straight 0:03:34.000 --> 0:03:36.440 feedback from people watching it and telling you what they 0:03:36.480 --> 0:03:39.160 feel about seeing you on tea. Well, twenty years ago, 0:03:39.200 --> 0:03:41.960 probably you would have to wait for a letter on 0:03:42.000 --> 0:03:45.440 the mailbox just to know, you know, what was happening. 0:03:45.680 --> 0:03:49.840 That's one of the main things. And then Australian production 0:03:50.240 --> 0:03:55.680 was absolutely outstanding. I couldn't believe the size of the beasts. 0:03:55.960 --> 0:03:59.520 It's huge, it's so many people working behind the comments 0:04:00.000 --> 0:04:05.080 actually lovely team. Also, it's been an impressive and just 0:04:05.240 --> 0:04:06.800 lovely experience overall. 0:04:07.000 --> 0:04:10.840 Do you now want to be remembered for being a 0:04:10.920 --> 0:04:13.840 singer or a cook? You've now got these two big 0:04:13.880 --> 0:04:14.960 things on your resume. 0:04:15.400 --> 0:04:16.720 What's more according to. 0:04:16.680 --> 0:04:18.440 You, Yeah, that's a great question. 0:04:18.520 --> 0:04:22.800 Look, I also make board games, I like I travel. 0:04:23.160 --> 0:04:25.200 I just I love I love life. 0:04:25.839 --> 0:04:28.760 I love the good things in life, and I think 0:04:29.000 --> 0:04:30.960 food and music are two of the things that I 0:04:31.080 --> 0:04:34.560 enjoy the most. I reckon that lately, the food that's 0:04:34.600 --> 0:04:37.520 been one of the most important parts of my life 0:04:37.760 --> 0:04:40.960 the last two years. So my girlfriend Amy, she's a siliac, 0:04:41.080 --> 0:04:43.960 so I have to change my whole way of cooking, 0:04:44.200 --> 0:04:46.640 like all the ingredients that I use, everything in my 0:04:46.720 --> 0:04:50.320 kitchen has been changed. So I became a seliact friendly 0:04:50.360 --> 0:04:53.440 cook and that made me more aware of how I cook, 0:04:53.560 --> 0:04:56.039 the way that I use ingredients. 0:04:55.600 --> 0:04:56.320 Or you know. 0:04:56.400 --> 0:04:58.960 And I think that the food has become a really 0:04:59.000 --> 0:05:01.839 important part in my life for pleasure and also for 0:05:02.160 --> 0:05:02.880 because I have to. 0:05:03.120 --> 0:05:05.039 These are two of my favorite things. My friend, I 0:05:05.040 --> 0:05:09.680 feel like we would get along very well. I'm always 0:05:09.880 --> 0:05:13.320 so enamored by singers, but I think I'm more, you know, 0:05:13.440 --> 0:05:15.440 wowed by food, Like I just. 0:05:17.040 --> 0:05:18.040 Talking to my soul. 0:05:18.839 --> 0:05:19.039 Yeah. 0:05:19.600 --> 0:05:23.200 Look, I still love to make music and I've been 0:05:23.240 --> 0:05:25.240 recording some songs, but yeah, and I prefer to be 0:05:25.360 --> 0:05:28.840 link to food now because it's what I'm doing and 0:05:28.880 --> 0:05:32.120 I'm enjoying and that's my project for the future. 0:05:32.200 --> 0:05:34.600 So yeah, I guess it doesn't necessarily need to be 0:05:34.640 --> 0:05:36.920 one of the you know one you have to pick one, 0:05:37.000 --> 0:05:39.400 you know what I mean, you could do exactly, you 0:05:39.440 --> 0:05:40.039 could do both. 0:05:40.160 --> 0:05:40.320 You know. 0:05:40.360 --> 0:05:44.320 What's really surprised me about you on this show is 0:05:44.680 --> 0:05:47.240 even when I was watching you to the side, you're 0:05:47.279 --> 0:05:48.320 so impressive. 0:05:48.839 --> 0:05:51.120 Like I don't know if you even noticed that. 0:05:51.160 --> 0:05:53.720 In last night's episode, when they lined up the chefs 0:05:53.839 --> 0:05:56.000 and you guys are supposed to be standing there, I 0:05:56.040 --> 0:06:00.520 reckon you had about ten expressions while the others were nothing. 0:06:01.279 --> 0:06:04.240 Look, it's a probable I cannot lie. My face says 0:06:04.279 --> 0:06:08.359 too much. I realized watching myself on Tida. My girlfriend 0:06:08.400 --> 0:06:11.520 was laughing because like when they need an expression, they 0:06:11.560 --> 0:06:15.520 put your face because it's it's like you know, it's 0:06:15.600 --> 0:06:17.400 like without words. 0:06:17.480 --> 0:06:19.400 They get you, you saying a lot. 0:06:19.520 --> 0:06:22.279 Yeah, I realized that my face is very expressive and 0:06:22.400 --> 0:06:25.240 now talking to you, you should see me and smiling. 0:06:25.560 --> 0:06:28.680 Can imagine Is it an Argentinian trait to be like 0:06:28.760 --> 0:06:29.680 that though? Do you think? 0:06:29.839 --> 0:06:32.160 I think Argentina's We're very resilient. 0:06:32.240 --> 0:06:36.040 We've been through a lot of crisis and bad moments 0:06:36.040 --> 0:06:39.320 in history, but we are really positive people. We we 0:06:39.520 --> 0:06:42.600 enjoy the small wins. Every small thing that we can 0:06:42.640 --> 0:06:45.080 achieve is a big win, and we we love it 0:06:45.120 --> 0:06:47.480 and we smile about it and we celebrated. 0:06:47.680 --> 0:06:48.280 But I love that. 0:06:48.360 --> 0:06:50.960 I tell you, I come with an extra on that. 0:06:50.960 --> 0:06:54.880 I'm extremely happy it's. 0:06:54.720 --> 0:06:57.279 Just such an effortless trait that you're saying to have, 0:06:57.560 --> 0:07:00.480 which you know, I think I think we need more of. 0:07:00.360 --> 0:07:01.720 That, you know, in our lives. 0:07:02.000 --> 0:07:05.599 So anyway, you know, it was interesting I was reading 0:07:05.600 --> 0:07:09.279 your Instagram this morning and you put up a post 0:07:09.279 --> 0:07:12.160 to say that you really enjoyed your Master Chef experience 0:07:12.240 --> 0:07:14.560 with the laughs, the love and the accidents. 0:07:15.360 --> 0:07:17.280 What was your biggest accident? Did you have a lot 0:07:17.320 --> 0:07:17.560 of them? 0:07:17.720 --> 0:07:21.000 Oh? Oh, my health, it wasn't the best. 0:07:21.080 --> 0:07:23.560 So only two weeks into the competition, I got this 0:07:23.680 --> 0:07:27.120 accident where I was practicing in my all my practice 0:07:27.200 --> 0:07:32.480 kitchen and hot oil through a Turro, lovely Turro, and 0:07:32.680 --> 0:07:35.360 turro decided to explode in my face. So it was 0:07:35.400 --> 0:07:38.440 full of oil and it exploded in my hand, my face, 0:07:39.040 --> 0:07:43.400 and luckily JOHNA was my roommate at the time, lovely 0:07:43.560 --> 0:07:46.760 my friend, and he found me in the cold shower 0:07:46.840 --> 0:07:47.240 and said. 0:07:47.120 --> 0:07:49.600 Now what happened? A lot of this happened, So in. 0:07:50.160 --> 0:07:53.040 Logs from production, they took me to hospital. Lovely people 0:07:53.040 --> 0:07:56.040 at the hospital, and they kind of saved my scheme 0:07:56.120 --> 0:07:57.360 from just falling apart. 0:07:58.360 --> 0:08:00.440 That's one you want to get a memory from Master 0:08:00.520 --> 0:08:01.680 Chef that's that's. 0:08:02.120 --> 0:08:06.360 That's when a couple of times to for dinner, I 0:08:06.400 --> 0:08:10.520 go with Besa and Steve and I got food poisoning. 0:08:10.560 --> 0:08:13.680 So I spent a week almost disappearing. 0:08:13.760 --> 0:08:17.360 In the toilet. And yeah, it's been a few things 0:08:17.360 --> 0:08:22.360 that they help didn't help me. It was not healthy 0:08:22.400 --> 0:08:22.840 all the time. 0:08:22.920 --> 0:08:23.880 Yeah, well, I did notice that. 0:08:23.920 --> 0:08:25.640 I was like, it was such a strange thing to 0:08:25.680 --> 0:08:28.120 point out with the accident, so I knew there would 0:08:28.160 --> 0:08:29.200 be a story or two. 0:08:30.840 --> 0:08:34.520 Yeah, yeah, no, no, it's it's been a lot of accidents, 0:08:34.520 --> 0:08:35.760 but good accidents. 0:08:35.760 --> 0:08:35.960 You know. 0:08:36.000 --> 0:08:39.160 It gave me more resilience, morea for me was challenging 0:08:39.200 --> 0:08:41.640 to go after the accident the next day to the 0:08:41.720 --> 0:08:44.360 kitchen and being in pain, but at the same time saying, 0:08:44.480 --> 0:08:47.800 this once in a lifetime opportunity, I cannot waste it, 0:08:47.840 --> 0:08:50.440 so I'm going to just push through and go with it. 0:08:50.520 --> 0:08:53.160 So yeah, don't you think though, It's kind of like 0:08:53.320 --> 0:08:56.640 the things that you get challenged the most buy become 0:08:56.720 --> 0:08:59.960 the most rewarding. So when you find yourself in situations, 0:09:00.120 --> 0:09:02.040 I say this to my friends all the time. You know, 0:09:02.120 --> 0:09:05.240 when you find yourself in turmoil, it's usually you're on 0:09:05.280 --> 0:09:07.600 the right path. The best things in life are usually 0:09:07.600 --> 0:09:09.400 the things that challenge you the most. 0:09:09.679 --> 0:09:13.720 Yes Toally, I felt that that week like the reward 0:09:13.800 --> 0:09:16.160 of just like I said, Wow, I went through this 0:09:16.480 --> 0:09:19.120 and then I cook and they enjoyed my food. You 0:09:19.200 --> 0:09:21.480 and if I couldn't even think about it like so 0:09:21.600 --> 0:09:23.960 much because I was in pain, it was such a 0:09:23.960 --> 0:09:27.200 rewarding experience and saying well I can do it, you know, 0:09:27.280 --> 0:09:29.840 and that gave me more strength to keep going in 0:09:29.880 --> 0:09:30.440 the competition. 0:09:30.640 --> 0:09:32.920 Well, I was off the back of that Instagram thing. 0:09:32.960 --> 0:09:35.120 It did say that you were going to reveal some things. 0:09:35.200 --> 0:09:36.920 I don't know if you can reveal them with me 0:09:37.200 --> 0:09:39.240 or whether you're saving them for your Instagram. 0:09:39.320 --> 0:09:40.480 Yeah, not one hundred percent. 0:09:40.679 --> 0:09:45.480 Basically on my Instagram, I will be posting what's next, 0:09:45.600 --> 0:09:48.040 but mainly I'm going to be sharing all the recipes 0:09:48.040 --> 0:09:50.520 that I got so much, so many messages and can 0:09:50.600 --> 0:09:52.920 you share this recipe or can you tell me the secrets. 0:09:53.160 --> 0:09:55.360 I'm going to be sharing these recipes, but they're going 0:09:55.440 --> 0:09:59.679 to be oriented to the seal or the gluten free community, 0:09:59.720 --> 0:10:01.800 because this is what I cook now, So it's gonna 0:10:01.800 --> 0:10:06.400 be all recipes adapted to gluten free ingredients and it's 0:10:06.400 --> 0:10:11.360 gonna be videos, blogs, Instagram, polls, tiktoks, and it's gonna 0:10:11.360 --> 0:10:15.560 be a whole battalion of post and media to share 0:10:15.679 --> 0:10:18.920 with my followers that have been so lovely and they're 0:10:19.120 --> 0:10:21.560 like asking for it. So I'm gonna I'm gonna be 0:10:21.720 --> 0:10:25.000 posting a lot. Music is coming, borgames are coming, but 0:10:25.120 --> 0:10:26.520 this is the main thing happening. 0:10:26.760 --> 0:10:27.559 The Triple Threat. 0:10:28.080 --> 0:10:29.479 Yeah. Yeah. 0:10:29.640 --> 0:10:32.400 Has Master Chef changed you though? Because is this kind 0:10:32.400 --> 0:10:34.360 of what you would be doing had you not have 0:10:34.400 --> 0:10:36.960 been picked to do the show? Like I mean, I 0:10:36.960 --> 0:10:38.800 can imagine this has kind of been in your tank, 0:10:39.000 --> 0:10:41.280 regardless as to whether or you've done Master Chef. 0:10:41.440 --> 0:10:44.400 You know that it's funny because, as you can hear, 0:10:44.559 --> 0:10:46.520 my accent is not the proper Ossia accent. 0:10:46.520 --> 0:10:50.760 I'm Australian, but I'm a Gentinian and I was I 0:10:50.840 --> 0:10:53.199 was thinking for a long time that I wanted to create. 0:10:53.200 --> 0:10:55.560 These videos and these recipes, but I was a little 0:10:55.559 --> 0:10:57.880 bit like scared of the reception of it. I didn't 0:10:57.920 --> 0:11:00.240 know how I was completely going to come across through 0:11:00.240 --> 0:11:03.199 the screen, you know, Like I was comfortable in Argentina. 0:11:03.240 --> 0:11:06.800 I guess my language and the way I talk and everything, and. 0:11:07.679 --> 0:11:11.200 I think that mastership and this opportunity has encouraged me 0:11:11.320 --> 0:11:14.480 to do it because it proved me that people in 0:11:14.480 --> 0:11:18.120 Australia has lovely being like well received. I didn't get 0:11:18.240 --> 0:11:21.080 one single bad message since I started a competition. 0:11:21.200 --> 0:11:23.240 There's no way anyone's saying anything bad about it. 0:11:23.320 --> 0:11:26.520 Yeah, and that's so comporting and it makes me feel 0:11:26.600 --> 0:11:29.640 so reassured that I can do it and people will 0:11:29.800 --> 0:11:32.440 welcome it and will follow and will form me in 0:11:32.520 --> 0:11:36.160 this journey. So that actually gave me green light to 0:11:36.240 --> 0:11:36.760 go for it. 0:11:36.880 --> 0:11:38.679 What was it like watching this BacT though? I mean, 0:11:38.720 --> 0:11:40.880 I can hear it in your voice. I can hear 0:11:40.920 --> 0:11:44.040 you thinking, oh, you know the accent, is it too thick? 0:11:44.240 --> 0:11:48.840 Or you know, you're quite reflective of how people respond 0:11:48.960 --> 0:11:51.560 to you. Are you getting a different perspective now that 0:11:51.679 --> 0:11:52.920 you've seen it back? 0:11:53.120 --> 0:11:53.320 Oh? 0:11:53.440 --> 0:11:58.400 Yes, it's Seriously, I cannot be more thankful about people 0:11:58.440 --> 0:12:00.440 in Australia and all around the world. It's just like 0:12:00.520 --> 0:12:04.960 they embraced me, they adopted me, and I feel so 0:12:05.240 --> 0:12:07.160 loved And seriously, I get. 0:12:07.040 --> 0:12:09.760 Emotional because every single message. 0:12:09.400 --> 0:12:12.800 From not only from Australia Argentinian is proud of me 0:12:12.960 --> 0:12:17.839 representing them, but from I got messages from Kenya, India, 0:12:18.280 --> 0:12:20.920 South Africa. I cannot believe the countries on the reach 0:12:20.960 --> 0:12:23.719 of this show. But also the common language you know 0:12:23.840 --> 0:12:26.680 that we all share about love for food and love 0:12:26.760 --> 0:12:28.200 for for a smile, of. 0:12:28.280 --> 0:12:30.640 Being happy or just enjoying life. 0:12:30.720 --> 0:12:34.720 So I think this opened in my head to welcome 0:12:35.160 --> 0:12:38.240 this and not being picking on things that are not important. 0:12:38.280 --> 0:12:39.559 You know when you think about. 0:12:39.360 --> 0:12:44.720 Accents or race or you know, countries or the universal language. 0:12:44.960 --> 0:12:48.079 Yes, it's the love language is food. I think it 0:12:48.240 --> 0:12:48.920 is my house. 0:12:48.960 --> 0:12:52.560 Yeah, oh, then the same, the same. 0:12:52.679 --> 0:12:54.880 I just the thing is I love so much to 0:12:54.960 --> 0:12:58.120 eat that I had to cook because I love food. 0:12:58.880 --> 0:13:02.200 What was it like cooking for Luke Luke Newan. I 0:13:02.200 --> 0:13:05.760 think the pressure sometimes when you get these renowned chefs 0:13:05.760 --> 0:13:08.280 coming into the Master Chef kitchen. I don't know how 0:13:08.320 --> 0:13:10.880 I would go. I feel like sometimes I'd be really 0:13:10.920 --> 0:13:11.640 stressed by that. 0:13:11.720 --> 0:13:14.120 Oh you stress me so much. 0:13:14.200 --> 0:13:16.839 Because what happened in my head I was to say, 0:13:16.840 --> 0:13:19.480 I heard the first three sentences and then my head 0:13:19.520 --> 0:13:22.600 went into this weird wind of thinking how I'm gonna 0:13:23.040 --> 0:13:26.600 showcase Vietnamese for the King of Vietnamese. I was just 0:13:26.679 --> 0:13:28.679 in my head and I didn't realized that I could 0:13:28.720 --> 0:13:30.959 have cooked ch just a dish that I'm really familiar with. 0:13:31.120 --> 0:13:34.280 Want to ask on this though, because I saw you 0:13:34.360 --> 0:13:37.440 with lime, you know, you could not have been given 0:13:37.920 --> 0:13:39.640 something more perfect for you. 0:13:39.960 --> 0:13:41.640 And exactly if you're reading the. 0:13:41.600 --> 0:13:44.000 Comments on social media, and I always say, don't read 0:13:44.040 --> 0:13:46.880 the comments on social media, but I'll be your translator 0:13:46.920 --> 0:13:47.240 on this. 0:13:47.640 --> 0:13:49.560 And people were talking. 0:13:49.240 --> 0:13:51.959 A lot about your choice to go with Vietnamese instead 0:13:51.960 --> 0:13:56.240 of using the lime that leans into Argentinian culture, and 0:13:56.720 --> 0:13:58.360 people were wondering. 0:13:58.280 --> 0:14:00.800 Why, Yeah, why, because you know what I mean. 0:14:01.920 --> 0:14:03.760 I mean I kind of screamed at the screen when 0:14:04.160 --> 0:14:06.920 the lines were revealed. I was like, wow, come on, 0:14:07.160 --> 0:14:08.199 like you couldn't have gone. 0:14:08.559 --> 0:14:12.360 Yeah, there's no chance that he will ruin this. I 0:14:12.400 --> 0:14:14.560 think the same. And I was watching the last night. 0:14:14.600 --> 0:14:17.439 I was just thinking, I think that I got overwhelmed 0:14:17.480 --> 0:14:18.640 by the situation. 0:14:18.960 --> 0:14:22.360 As you said, you see these huge superstells of a 0:14:22.440 --> 0:14:25.320 type of cuisine, and I thought, oh, okay, we're doing 0:14:26.040 --> 0:14:28.120 and my head was dog you know, and then I. 0:14:28.080 --> 0:14:30.000 Thought in the middle of the cook I was like, well, 0:14:30.120 --> 0:14:32.160 it's being na miss flavors. But I can put my 0:14:32.360 --> 0:14:35.120 lap in touch and then I made that using a 0:14:35.160 --> 0:14:38.080 confusion like probably people will think, and I agree, because 0:14:38.280 --> 0:14:40.480 I should have gone for something that I felt more 0:14:40.480 --> 0:14:41.080 comfortable with. 0:14:41.320 --> 0:14:42.760 And that's why in the second. 0:14:42.520 --> 0:14:45.480 Round I ended up making them pannounced because I thought, look, 0:14:45.720 --> 0:14:48.440 I need to be comfortable cooking something that I know, 0:14:48.760 --> 0:14:51.000 again with an ingredient that I never cooked before. 0:14:51.120 --> 0:14:53.680 So I wasn't comfortable at all. But you know, at 0:14:53.800 --> 0:14:54.640 least the type of. 0:14:54.600 --> 0:14:56.960 Cook is there a lot of pressure? Do you think 0:14:57.000 --> 0:15:00.280 to cook with your heritage? Because that same to be 0:15:00.360 --> 0:15:02.480 where they were going with this debate, like once the 0:15:02.520 --> 0:15:05.520 lines were revealed for you, and I know that it's 0:15:05.520 --> 0:15:09.240 interesting because when I launched this season on my podcast, 0:15:09.240 --> 0:15:11.160 I was talking to Poe and she said that she 0:15:11.560 --> 0:15:14.800 thinks it's important to lean into your culture and the 0:15:14.800 --> 0:15:17.320 cooking that you were brought up with. She could see that, 0:15:17.640 --> 0:15:19.480 and I could see her sort of saying that a 0:15:19.520 --> 0:15:22.120 few times throughout the show. And then now there's that debate, 0:15:22.240 --> 0:15:26.440 you know, should you be staying within your lane or 0:15:26.560 --> 0:15:28.760 do you need to put yourself out of your comfort zone? 0:15:28.960 --> 0:15:29.560 Great question. 0:15:29.680 --> 0:15:33.800 Look, in the end, I found myself getting the best 0:15:34.120 --> 0:15:37.000 feedback when I cooked from my heart and I cooked 0:15:37.040 --> 0:15:40.040 what I knew when I enjoyed cooking, and I thought 0:15:40.560 --> 0:15:43.240 the first time that I tried to get out of that, 0:15:43.400 --> 0:15:46.800 I got eliminated. So if you ask me, I think 0:15:46.840 --> 0:15:49.920 that I should have sticked to my gowns and I 0:15:50.040 --> 0:15:52.440 should have sticked to who I am and what I know. 0:15:52.720 --> 0:15:56.200 Of course, it's great to show that you have technique, 0:15:56.280 --> 0:16:00.400 that you know how to adapt flavors and whatnot. That 0:16:00.680 --> 0:16:03.960 I think that I should have sticked to my my flavors, 0:16:04.000 --> 0:16:06.480 and I think that that show who I am and 0:16:06.880 --> 0:16:10.200 made so many people proud of representing them. You know, 0:16:10.280 --> 0:16:13.160 I think that I was flagging Argentina all around. 0:16:13.400 --> 0:16:15.960 You know, it's interesting because I don't think of us 0:16:16.000 --> 0:16:21.320 as being Australian having this particular flare about our food. 0:16:21.600 --> 0:16:24.800 But then I was thinking about you cooking here in Australia, 0:16:24.880 --> 0:16:28.320 and I wondered how Australian culture has influenced your cooking 0:16:28.360 --> 0:16:29.360 and if it has it all? 0:16:29.640 --> 0:16:32.600 Yes, yes, and yes, you know, like I've been ten 0:16:32.680 --> 0:16:36.400 years in Australia and at first I was like clashing 0:16:36.400 --> 0:16:38.920 with this idea of its Argentina or it is Australia. 0:16:38.960 --> 0:16:42.040 And then I found that on myself cooking a proper barbie. 0:16:42.120 --> 0:16:45.200 You know that it's full of Australian ingredients, but that's 0:16:45.240 --> 0:16:47.520 for me. It's an assado from Argentina. But no, because 0:16:47.520 --> 0:16:51.200 I'm making what I normally cook in Australia. And it 0:16:51.360 --> 0:16:53.800 influenced me in the way that Australia is such a 0:16:53.920 --> 0:16:57.600 multicultural country that you get food from everywhere, but it's 0:16:57.720 --> 0:17:01.480 fishing here with the ideas flavors and you end up 0:17:01.640 --> 0:17:05.600 making this new fusion in your head without noticing. And 0:17:05.680 --> 0:17:08.200 a ten years, I don't cook Argentina anymore. I'm cooking 0:17:08.400 --> 0:17:11.399 decision that I am. Now I'm Argentinean, I'm Australian, but 0:17:11.440 --> 0:17:15.080 I'm this mix of cultures that happened in this lovely country. 0:17:15.480 --> 0:17:18.200 So yeah, well, I think that you know, this show 0:17:18.520 --> 0:17:21.760 really celebrates home cooking, and I think that's really important 0:17:21.800 --> 0:17:24.760 because I think it's important to inspire people to cook 0:17:24.840 --> 0:17:25.560 for themselves. 0:17:25.600 --> 0:17:27.119 I think it's important to do that. 0:17:27.440 --> 0:17:29.720 That's one of my favorite things about life is being 0:17:29.760 --> 0:17:32.080 able to get fresh produice and take it home. And 0:17:32.480 --> 0:17:34.720 you know, look, do you think the cooking at home 0:17:34.800 --> 0:17:37.040 has kind of lost a part of its appeal with 0:17:37.240 --> 0:17:40.520 home delivery over time? And do you think it's important 0:17:40.560 --> 0:17:42.600 to be making food and time for yourself. 0:17:42.760 --> 0:17:46.040 That connection with food I hope is never lost because yeah, 0:17:46.119 --> 0:17:49.480 I think that these new trends of making everything easier. 0:17:49.640 --> 0:17:52.040 I understand because of lack of time or whatever, but 0:17:52.240 --> 0:17:55.000 I recommend people to find a little bit of time 0:17:55.320 --> 0:17:58.720 and connect with cooking, with fresh produce, with the It's 0:17:58.760 --> 0:18:01.919 an enjoyment to eat you just created with your hands. 0:18:01.920 --> 0:18:05.239 But also knowing where everything comes from. You know that 0:18:05.359 --> 0:18:08.920 those fresh ingredients that will make your dish taste much better, 0:18:09.000 --> 0:18:10.480 It's going to be healthier for you. 0:18:10.320 --> 0:18:12.480 You're going to feel so good about it, you know, 0:18:12.560 --> 0:18:14.240 and rewarding also. 0:18:14.440 --> 0:18:17.159 So yeah, I think that this new trend of easy 0:18:17.200 --> 0:18:18.440 easy's super easy good. 0:18:18.600 --> 0:18:21.639 I'm not helping, so I just think it becomes addictive 0:18:21.880 --> 0:18:25.359 because you know, for me, we get to for me 0:18:25.440 --> 0:18:27.640 and my pinter, we go to the South Melbourne market 0:18:27.680 --> 0:18:29.120 and buy our fresh produce. 0:18:29.200 --> 0:18:29.960 Now do you know what I mean? 0:18:30.080 --> 0:18:33.280 Like as in, the more you get into putting good 0:18:33.280 --> 0:18:35.360 food in your belly, it becomes addicted. 0:18:35.520 --> 0:18:37.200 Yeah, you know, and it makes you happy. 0:18:37.320 --> 0:18:39.560 It is so good. Yeah, it is so good. 0:18:39.600 --> 0:18:42.600 That whole experience of going and getting the ingredients and 0:18:42.640 --> 0:18:44.680 then seeing where you're going to cook with them and 0:18:44.720 --> 0:18:45.480 make that happen. 0:18:45.640 --> 0:18:47.960