1 00:00:00,280 --> 00:00:02,880 Speaker 1: This is a Will and Woody podcast Mini. 2 00:00:03,120 --> 00:00:05,120 Speaker 2: But when you're in a rash wards next week we're 3 00:00:05,160 --> 00:00:07,240 Speaker 2: going to be spending a whole show staking out a 4 00:00:07,320 --> 00:00:11,840 Speaker 2: random pistachio nut staking out a random pistas I'll say 5 00:00:11,840 --> 00:00:14,560 Speaker 2: that again on the ground in the middle of a 6 00:00:14,680 --> 00:00:19,680 Speaker 2: very busy queue somewhere in Australia. And here's why Oliver 7 00:00:19,880 --> 00:00:24,000 Speaker 2: is Australia's ten year old master snack stasher. 8 00:00:24,239 --> 00:00:26,840 Speaker 1: I was in a very long line that there was 9 00:00:26,880 --> 00:00:30,160 Speaker 1: a pistachionfoord seeing there for three months and. 10 00:00:30,200 --> 00:00:30,600 Speaker 2: I ate it. 11 00:00:31,240 --> 00:00:33,479 Speaker 3: How did you know it had been there for three months? 12 00:00:33,680 --> 00:00:35,240 Speaker 1: That I was the one who left it there block 13 00:00:35,360 --> 00:00:36,080 Speaker 1: so with his health. 14 00:00:36,159 --> 00:00:39,760 Speaker 3: If we stash a pistachio somewhere mid Q, will someone 15 00:00:39,800 --> 00:00:40,319 Speaker 3: pick it up? 16 00:00:40,479 --> 00:00:40,839 Speaker 1: Kirsty? 17 00:00:41,040 --> 00:00:44,400 Speaker 3: Oh yes, if I'm a breeze, do you think you 18 00:00:44,600 --> 00:00:47,200 Speaker 3: have the perfect pistacio for the pistachia show? 19 00:00:47,680 --> 00:00:49,959 Speaker 1: Super duckpot here it's got a slowly. 20 00:00:49,640 --> 00:00:53,199 Speaker 2: Face on it, got the pistachio nut woods. Now we 21 00:00:53,280 --> 00:00:54,440 Speaker 2: just need to find the cue. 22 00:00:54,520 --> 00:00:56,640 Speaker 1: Definitely the Melbourne Passport office. 23 00:00:56,880 --> 00:01:00,920 Speaker 3: Gosh, we need that frustration of like a a license 24 00:01:01,240 --> 00:01:02,880 Speaker 3: something like that where it takes ages. 25 00:01:03,040 --> 00:01:06,080 Speaker 2: Yeah, and I reckon that's our gravy, all right, So 26 00:01:06,120 --> 00:01:08,680 Speaker 2: that's where we're at, right, we've got the pistachio. Not 27 00:01:09,240 --> 00:01:11,880 Speaker 2: we've got the right queue, we think at this stage. 28 00:01:11,920 --> 00:01:15,440 Speaker 2: But right now we're going to cross across to celebrity 29 00:01:15,520 --> 00:01:20,679 Speaker 2: chef Colin Fashions, who joins us right now for really 30 00:01:20,720 --> 00:01:22,800 Speaker 2: just a foodies take on this whole situation. 31 00:01:23,160 --> 00:01:28,240 Speaker 1: Yeah, well we're really hitting the riveting stops today. 32 00:01:28,480 --> 00:01:32,800 Speaker 3: We always saved the best for you, mate, always the 33 00:01:32,800 --> 00:01:34,960 Speaker 3: best for you. Now let's get down to it. Colin. 34 00:01:35,160 --> 00:01:37,640 Speaker 3: Would you eat a pistachio off the ground. 35 00:01:39,000 --> 00:01:42,039 Speaker 1: Like I just randomly find a pistachio on the ground? 36 00:01:42,160 --> 00:01:45,840 Speaker 3: Yes, yeah, yeah, but you're now hang on though, hang 37 00:01:45,880 --> 00:01:47,760 Speaker 3: on before you say no. Way, you've been in a 38 00:01:47,840 --> 00:01:51,120 Speaker 3: huge queue. You haven't eaten food for a while. There's 39 00:01:51,120 --> 00:01:53,160 Speaker 3: going to be a further hour in that queue. And 40 00:01:53,200 --> 00:01:56,120 Speaker 3: you see like the plumpest pistachio you've ever seen on 41 00:01:56,160 --> 00:01:57,760 Speaker 3: the ground. Now are you eating it? 42 00:01:58,160 --> 00:02:01,720 Speaker 1: No? Because I'm in the queue. Does a kid right 43 00:02:01,800 --> 00:02:03,920 Speaker 1: a couple of off ahead of meat an ice cream? 44 00:02:04,160 --> 00:02:05,160 Speaker 1: I just take it off them? 45 00:02:05,320 --> 00:02:05,559 Speaker 2: Yeah? 46 00:02:10,120 --> 00:02:14,399 Speaker 1: Well an hour Yeah. In Mariubra where I left, there's 47 00:02:14,440 --> 00:02:18,160 Speaker 1: people gluing like fifty cents points to the ground to 48 00:02:18,160 --> 00:02:20,000 Speaker 1: see who'll do it. So that's like a level. 49 00:02:20,840 --> 00:02:23,519 Speaker 3: I love that people actually do that. That's a common 50 00:02:23,520 --> 00:02:26,360 Speaker 3: thing in Maruba. You super glue fifty cents down the ground. 51 00:02:26,880 --> 00:02:28,640 Speaker 1: I was walking by the beach. I could see this 52 00:02:28,760 --> 00:02:30,639 Speaker 1: fifty cents and I was like, oh, I sort I 53 00:02:30,680 --> 00:02:32,560 Speaker 1: need it more to me, So I left it. And 54 00:02:32,560 --> 00:02:35,040 Speaker 1: then a couple of weeks later, well that's still there. 55 00:02:35,200 --> 00:02:37,840 Speaker 2: I love it. You played the Shivro's card there and 56 00:02:37,840 --> 00:02:39,400 Speaker 2: you've claimed that you left it, but you. 57 00:02:39,360 --> 00:02:41,400 Speaker 1: Obviously went down to go and pick it up. I 58 00:02:41,480 --> 00:02:44,640 Speaker 1: couldn't get your mits around it. I went back at 59 00:02:44,680 --> 00:02:45,519 Speaker 1: night time together. 60 00:02:48,080 --> 00:02:50,480 Speaker 2: Hey god, So so you wouldn't need a pistachio nut 61 00:02:50,480 --> 00:02:53,160 Speaker 2: off the floor? Is there any way? Like as a chef, 62 00:02:53,400 --> 00:02:55,239 Speaker 2: you could think that it would make it more appealing 63 00:02:55,280 --> 00:02:57,040 Speaker 2: that what might entice you to pick it up off 64 00:02:57,040 --> 00:02:57,480 Speaker 2: the ground. 65 00:02:58,840 --> 00:03:02,519 Speaker 1: It was cord and chocolate. Gotta be good, won't it? Yeah? 66 00:03:02,560 --> 00:03:03,160 Speaker 3: Okay? 67 00:03:03,520 --> 00:03:05,839 Speaker 2: And what about like the longevity of a pistachio nut, 68 00:03:05,880 --> 00:03:07,800 Speaker 2: Like does the fact that it's in its shell and 69 00:03:07,880 --> 00:03:11,320 Speaker 2: like obviously heavily salted prevented from going stale? Or do 70 00:03:11,360 --> 00:03:12,359 Speaker 2: you think it would be stale. 71 00:03:12,480 --> 00:03:16,359 Speaker 1: No, no, it'll be minging, It'll be absolutely meinging, followed 72 00:03:16,360 --> 00:03:19,320 Speaker 1: by Carrier, well off with the rain, you know what 73 00:03:19,360 --> 00:03:20,359 Speaker 1: I mean with the rain. 74 00:03:21,800 --> 00:03:24,080 Speaker 3: We're definitely not selling this pistachio at all this point? 75 00:03:24,400 --> 00:03:25,760 Speaker 1: Can I can I ask. 76 00:03:25,600 --> 00:03:27,960 Speaker 3: One more question in the positive column com We will 77 00:03:27,960 --> 00:03:31,440 Speaker 3: talk about Kitchen Nightmares in two seconds. But how would 78 00:03:31,520 --> 00:03:34,160 Speaker 3: you get because you're you, you know about people's palates, 79 00:03:34,160 --> 00:03:36,640 Speaker 3: you're a chef, So how would you get a group 80 00:03:36,680 --> 00:03:39,760 Speaker 3: of people craving a minging pistachio nut? 81 00:03:41,880 --> 00:03:43,360 Speaker 1: Just don't feed them for a while there and then 82 00:03:43,440 --> 00:03:44,000 Speaker 1: just let them go? 83 00:03:44,360 --> 00:03:47,520 Speaker 3: Yeah, all right, okay, so the key is to make 84 00:03:47,560 --> 00:03:48,360 Speaker 3: sure they're starving. 85 00:03:49,320 --> 00:03:51,800 Speaker 1: How do you get money involved? Yeah? 86 00:03:51,840 --> 00:03:52,360 Speaker 2: We can't just. 87 00:03:52,280 --> 00:03:56,960 Speaker 3: Pay them, mate, or you're just superlo coin right next 88 00:03:57,000 --> 00:03:57,800 Speaker 3: to the pistagio. 89 00:03:58,000 --> 00:04:01,520 Speaker 2: Yeah, what if you're there's not a lot of money available, 90 00:04:03,600 --> 00:04:05,480 Speaker 2: There's not you know the rules here? All right now, 91 00:04:05,560 --> 00:04:10,080 Speaker 2: carle let's literally Kitchen Nightmares Australia premiers Wednesday night, that's 92 00:04:10,080 --> 00:04:13,480 Speaker 2: Tomorrow night seven thirty on Channel seven and seven plus. 93 00:04:13,520 --> 00:04:13,800 Speaker 1: Mate. 94 00:04:14,480 --> 00:04:17,000 Speaker 2: Obviously we've all seen the promos for it. It looks 95 00:04:17,360 --> 00:04:20,359 Speaker 2: like I mean, it genuinely looks heighous. What's the worst 96 00:04:20,360 --> 00:04:23,039 Speaker 2: thing you reckon you saw on this season of Kitchen 97 00:04:23,080 --> 00:04:23,920 Speaker 2: Nightmares Australia. 98 00:04:24,560 --> 00:04:30,200 Speaker 1: I think the frozen oysters were warm warmed in some 99 00:04:30,240 --> 00:04:33,280 Speaker 1: dirty water, warm dirty water, and I think like it 100 00:04:33,320 --> 00:04:36,440 Speaker 1: was full of plasters or whatever and then served as natural. 101 00:04:38,360 --> 00:04:43,280 Speaker 1: It was. It was ranked if you want to say, Carl. 102 00:04:43,520 --> 00:04:49,039 Speaker 2: It's Kitchen Nightmares with Colin Fastiat Australia premieres Wednesday night. 103 00:04:49,120 --> 00:04:50,880 Speaker 2: That's tomorrow night seven thirty on Channels seven. 104 00:04:50,960 --> 00:04:53,040 Speaker 1: Thanks so much for joining us pleasure. I'm heading off 105 00:04:53,080 --> 00:04:54,559 Speaker 1: down to Maruba to get some cash. 106 00:04:57,240 --> 00:04:58,239 Speaker 2: More of the boys 107 00:04:58,240 --> 00:05:00,960 Speaker 1: On the full podcast, just scroll up.