Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week that light. Hey guys,
Speaker 1: welcome back to TV Reload. I want to thank you
Speaker 1: for clicking and downloading on today's episode with Harry, the
Speaker 1: most shocking eliminated contestant on Master Chef Australia for twenty
Speaker 1: twenty four. With fond memories of helping his mum and
Speaker 1: dad and the kitchen as a kid, Harry really embrace
Speaker 1: cooking around the age of twelve, influenced by his family
Speaker 1: of good cooks. Harry is one hundred percent passionate about
Speaker 1: sustainability harvesting seafood. Harry has been known to swim for
Speaker 1: hours in search of crayfish, even in shark infested waters.
Speaker 1: He finds it incredibly rewarding to dish up something delicious.
Speaker 1: He has harvested for his family and friends and has
Speaker 1: a huge respect for fresh produce, not letting anything go
Speaker 1: to waste. Harry was a popular personality right from the
Speaker 1: start of this competition and I feel like in years
Speaker 1: to come we will remember his time in the Master
Speaker 1: Chef kitchen as one of the greatest participants we've ever seen.
Speaker 1: We will unpack the pressure of cooking fish his skill set.
Speaker 1: In that final elimination, I call bullshit that he was
Speaker 1: overwhelmed by the celebrity chef.
Speaker 2: I will ask about.
Speaker 1: Him getting married in the first few weeks of the
Speaker 1: show and what is now wife thought of juggling their
Speaker 1: special day with the filming requirements of Master Chef. We
Speaker 1: will discuss personality versus skill in the Master Chef kitchen,
Speaker 1: and he will address his winning edit that fooled most
Speaker 1: of the viewers this season of the show.
Speaker 2: We will even deep.
Speaker 1: Dive into the producers of the show and if they
Speaker 1: can try and sabotage the cooks to control the outcomes, which,
Speaker 1: to be honest, is kind of a hilarious theory. There's
Speaker 1: so much to unpack with Harry today, so sit back
Speaker 1: and relax as we unpack the wonderful world of Master
Speaker 1: Chef Australia.
Speaker 3: Hey Ben, how's it going.
Speaker 2: I'm good.
Speaker 1: The first question I need to ask you though, is
Speaker 1: did you have a lot of rum last night while
Speaker 1: watching that episode?
Speaker 3: Oh?
Speaker 4: Mate, I wish I did, but I'm actually going to
Speaker 4: drive youly at the moment, So yeah, it was brutal.
Speaker 4: I had a couple of zero beers and my lovely
Speaker 4: wife organized like a.
Speaker 3: Bunch of mates and some of my family to come around.
Speaker 1: So you do want to a thing through Drivejuly where
Speaker 1: you have a day. Isn't there like a day that
Speaker 1: you can buy back where you then need to donate
Speaker 1: or something?
Speaker 4: Yeah, one hundred percent. But I'm doing three of them
Speaker 4: next week because I'm going to Sydney for one those
Speaker 4: fortieth birthday.
Speaker 1: So I just was like, are You're ever going to
Speaker 1: need to drink on any other day of your life?
Speaker 2: In your life?
Speaker 1: It's like I'd have intravenous drip Bundy rum or whatever
Speaker 1: it was. I don't even drink Bundy rum, but I'd
Speaker 1: have it going through my body for sure.
Speaker 3: Yeah, I'll have plenty of catching up to do.
Speaker 2: How are you?
Speaker 1: I just I'm actually really nervous talking to you because
Speaker 1: I don't know if you've listened to twenty of my chats.
Speaker 1: I'm very supportive of everyone, but you were my pick
Speaker 1: to win.
Speaker 3: I'm sorry I'll let you down that man. That really
Speaker 3: means a lot.
Speaker 4: I gave it literally everything that I had, Like I
Speaker 4: fully emptied the tank no matter what happened, Like I'm
Speaker 4: still proud of the result, Like to be completely honest
Speaker 4: with you, Like I applied the day before applications closed,
Speaker 4: and I didn't even think i'd get more auditioned.
Speaker 3: And then I got through that.
Speaker 4: Yeah, so it was all pretty spare at the moment,
Speaker 4: but definitely the best thing I've ever done. So I'm
Speaker 4: super proud. I mean, yeah, hearing that that means a lot.
Speaker 4: Man and I have listened to a few of the
Speaker 4: other chats and yeah, I've got a real good kick
Speaker 4: out of it. I love Dash's one the legend.
Speaker 2: Oh he's a legend. I mean.
Speaker 1: But a lot of these people have also commented on
Speaker 1: you along the way, and I think that that is
Speaker 1: also the truth behind the viewers watching this show. There's
Speaker 1: been i would say, and fair to say, the most
Speaker 1: amount of talk about you and maybe Nat follows that,
Speaker 1: but the most amount of talk about the two of you,
Speaker 1: and everyone believing we are heading towards a finale with
Speaker 1: you and Nat, and everyone's been saying that it's been
Speaker 1: edited that way and that they've predicted that Whilst's revelation
Speaker 1: really flipped the table on a lot of people's opinions
Speaker 1: on how Master Chefs made.
Speaker 4: Yeah, for sure, anything can happen It truly is like
Speaker 4: down to the cooking, and all it takes is one
Speaker 4: off night, which I obviously had last night. But yeah,
Speaker 4: I mean looking there's no guarantees, you know. I mean,
Speaker 4: like I went out.
Speaker 3: On a fish challenge.
Speaker 4: It literally just comes down to how you cook on
Speaker 4: the day, and a lot comes down to the mental
Speaker 4: side of it, you know.
Speaker 3: I mean we can all cook.
Speaker 4: We're all there for a reason, you know, especially to
Speaker 4: get to that stage in the competition, like nap pez
Speaker 4: A Sad, myself, me, like literally everyone who's there, all
Speaker 4: twenty two of us were.
Speaker 3: There because we could cook.
Speaker 4: And it literally just takes that one day where something
Speaker 4: gets to you and then that's it.
Speaker 3: There's no second chances.
Speaker 1: Yeah, there's been so many opportunities to talk about you
Speaker 1: with other people. And what I liked was someone would say, oh,
Speaker 1: I've got a chance to try his lobs to bisk
Speaker 1: I think was one of them. There was just so
Speaker 1: many little moments where people talked about your food and
Speaker 1: how good it is. That's an achievement in itself, because
Speaker 1: by human nature, we're all sort of sort of self focus.
Speaker 2: A little bit.
Speaker 1: But yet people have gone through this experience and singled
Speaker 1: you out more often than any other contestant this year.
Speaker 1: That must be pretty amazing to hear.
Speaker 3: Yeah, one hundred percent is amazing to hear.
Speaker 4: And all of the support just means the world to me,
Speaker 4: because that's why we all cook, you know, as to
Speaker 4: put something in front of someone under see him smile,
Speaker 4: and like the beauty about Master Chef is you can
Speaker 4: do that to the whole world really, like not this Australia,
Speaker 4: it's global.
Speaker 3: I think maybe I.
Speaker 4: Appealed to people just because I was just myself. I
Speaker 4: didn't want to put on a show or anything like that.
Speaker 4: I just wanted to be myself, be real and serve
Speaker 4: food that you know, that I love and that i'd
Speaker 4: want to eat. The lobster disk is actually an interesting
Speaker 4: one because I cooked that in episode one and there
Speaker 4: were just so many strong dishes people remembered it. One
Speaker 4: thing that sort of happened like behind the scenes. That
Speaker 4: was when Jamie Oliver was still there obviously, and Jamie
Speaker 4: I was up on the gantry, I think, and it
Speaker 4: is like Herry, hey, mate, I got recommended a seafood
Speaker 4: restaurant when I was in Sydney and I had that
Speaker 4: lobster it's like, mate, yours was better, and that was
Speaker 4: obviously like one of the best I've ever had from
Speaker 4: buddy Jamie Oliver. And two weeks later he yelled out
Speaker 4: again he was like, Harry Matte, I had lobster again
Speaker 4: last night, but this time in Melbourne.
Speaker 3: Yours is still better. And it was like just two
Speaker 3: moments that.
Speaker 4: Will like stick with me forever, and probably moments that
Speaker 4: solidified like in my mind that I deserve to be
Speaker 4: there because I don't know, like I've watched the shows
Speaker 4: in years past and otherwise looked at it and gone like, oh,
Speaker 4: I can cook, but I.
Speaker 3: Don't know if I could do that.
Speaker 4: You know, I think we all like you see to
Speaker 4: get that bit of imposter syndrome you in your head.
Speaker 4: But yeah, that was sort of a moment for me
Speaker 4: where I was like, oh, maybe I do deserve to
Speaker 4: be here.
Speaker 1: So even you must have watched watched this series back
Speaker 1: and thought, oh, I'm kind of I'm good television.
Speaker 4: No, man, there were so many moments where I just
Speaker 4: cringe and I was like, oh my god.
Speaker 3: The fish hat was a gift from Jill. Actually it was.
Speaker 4: It was a wedding gift and it got lost in
Speaker 4: the mail and to gauges for me to actually get it.
Speaker 4: But then it arrived the day that Rick stein came
Speaker 4: and I brought it to set like with no idea
Speaker 4: obviously that Rick Steinon's going to be the guess, but
Speaker 4: I had it with me then Yeah, afterwards Rick signed
Speaker 4: it for me and it was an epic But that
Speaker 4: was actually a gift from Jill, So funny story.
Speaker 3: Behind the hat.
Speaker 1: Some viewers thought your likability, your personality was helping you through,
Speaker 1: and so the discussion about a personality versus the cook
Speaker 1: has really taken place throughout the series.
Speaker 2: I think that it's interesting to.
Speaker 1: See that you come out of the competition and sort
Speaker 1: of put an end to that discussion. If it was
Speaker 1: based on personality likability, I think we would have seen
Speaker 1: you in the finale. But I think this really does
Speaker 1: prove to people that you know, you could have a
Speaker 1: grade personality on this show, but cook badly once.
Speaker 2: And you're out one.
Speaker 4: I think the beauty about Master Chef is you've got
Speaker 4: like twenty two different people up on the screen. Everyone's
Speaker 4: different no matter who you are, like what you know,
Speaker 4: there's going to be someone in Australia, in the world
Speaker 4: that's watching it and can really relate to you.
Speaker 3: I don't know. I think we were all just ourselves.
Speaker 3: And you know, that's definitely like what I I was
Speaker 3: trying to do.
Speaker 4: I just wanted to be myself and I wanted to
Speaker 4: take it for what it is and enjoy the moment
Speaker 4: and just be grateful because, like I don't know, the
Speaker 4: day to day was just so foreign to my everyday
Speaker 4: life that like it was impossible to be anything but
Speaker 4: excited and grateful and just enjoy the ride. But what
Speaker 4: you were saying about like personality versus the food, like
Speaker 4: one hundred percent, I do get usked a lot, like, oh,
Speaker 4: you know, like if you've got a story to the
Speaker 4: dish or whatever, like people seem to do well, Like
Speaker 4: does the story come into it or the emotion or
Speaker 4: anything like that, and like straight up plants no.
Speaker 3: But it just so happens that when people cook from.
Speaker 4: The heart and have a story about what they're cooking,
Speaker 4: it's often really bloody good, you know what I mean?
Speaker 3: Yep?
Speaker 2: I agree, like.
Speaker 4: Because they're cooking with like raw emotion and a story
Speaker 4: and that always translates into the food.
Speaker 1: There's also nothing wrong and this is where I've sort
Speaker 1: of taken people to task, and it's interesting to unpack
Speaker 1: with you. There's nothing wrong with being smart enough to
Speaker 1: self produce yourself anyway.
Speaker 4: Definitely, But like my wife would tell you, I don't
Speaker 4: think I think ahead enough to self produce.
Speaker 3: Oh really, let's get her about those.
Speaker 4: He has to say, Yeah, I definitely I wouldn't say
Speaker 4: it's self produced, but I don't know. I just spoke
Speaker 4: what I was thinking, and just spoke from the heart,
Speaker 4: I suppose, and also cooked from the heart, Like I
Speaker 4: think the best.
Speaker 3: Dishes are the ones that mean something to you.
Speaker 4: And like there'd always be challenges or things or ingredients
Speaker 4: so you'd.
Speaker 3: Be able to draw back to your life and your memory.
Speaker 1: Well, when they chose a seafood challenge at this point
Speaker 1: of the competition, was cares a right to say, oh,
Speaker 1: I think this is an advantage. Did you all sit
Speaker 1: there and think has this been done as an advantage
Speaker 1: to Harry?
Speaker 4: I mean, I don't know how the show's made, but
Speaker 4: I'm almost certain that all the challenges are locked in
Speaker 4: months and months at a time. There's definitely no advantage
Speaker 4: other than just blue chance that it happened to be
Speaker 4: a Seafood Challenge. But the thing with the pressure test
Speaker 4: is Josh Nilan came in and said, here's a flounder,
Speaker 4: cook me a dish, and the best dish wins. Sure,
Speaker 4: like I probably have an advantage because that's something that
Speaker 4: I do day in day out, But the fact is,
Speaker 4: like everyone has the same recipe, everyone's looked at the
Speaker 4: same dish, and it's really just about who can recreate
Speaker 4: that the best and who can deal with the pressure
Speaker 4: the best. That's why I think the pressure tests sort
Speaker 4: of the fairest and best sort of equalizer in the competition,
Speaker 4: maybe because at Seafood there were certain things that I
Speaker 4: would have had advantages with, but at the same time
Speaker 4: really just comes down to who can deal with the pressure.
Speaker 1: What about this whole idea that maybe that there's those
Speaker 1: I mean, because we all talk about the fact that
Speaker 1: the producers that work on Mastership Australia are actually the
Speaker 1: best and the nicest producers in the industry. That's not
Speaker 1: a secret. Everyone knows that. But what about the idea
Speaker 1: that maybe, like for Mimi, they could pop round there
Speaker 1: and just turn her off and off so that her
Speaker 1: little pastry well, which was one of the ones I
Speaker 1: read last night on Reddit, which I still think is
Speaker 1: hilarious because like, you know, when you buy, you're a
Speaker 1: fish person. So maybe I might be saying this wrong,
Speaker 1: but this is how it was being written on Reddit.
Speaker 1: Maybe they knew that your fish was a little bit
Speaker 1: more gamy and harder to do and would take a
Speaker 1: little bit more time, and they gave Pezza a fish
Speaker 1: that was easy at a butcher.
Speaker 3: People say on Reddit with the Earth's flat.
Speaker 4: So you know, the thing about Master Chef compared to
Speaker 4: other shows, and like I've obviously got no experience with
Speaker 4: other TV shows, but like Master Chef, they don't have
Speaker 4: to create drama because the cooking creates the drama, do
Speaker 4: you know what I mean?
Speaker 3: So, like any of those.
Speaker 4: Things that happened where it's like oh, like as you said,
Speaker 4: like on Mimi's ovens too high or low or you know,
Speaker 4: there's absolutely no way to be able to predict or
Speaker 4: force any of that to happen. It's purely like where
Speaker 4: they're cooking, you know, like last night, like you know,
Speaker 4: I put the fish into the steam oven without the
Speaker 4: cling film. I just completely skimmed over it. And I
Speaker 4: skimmed over the cling film and the Gion BRAHAMI pressure
Speaker 4: tests the week before. So it's just the beauty of
Speaker 4: the show, I think, is it like the magic of
Speaker 4: the food and the cooking creating the drama that doesn't
Speaker 4: have to be like people getting an argument or like
Speaker 4: stuff like that happening.
Speaker 2: Being a butcher as well was kind of an equal advantage.
Speaker 2: I mean, like he people talked about it.
Speaker 1: Because it was an obvious thing to say, seafood fish
Speaker 1: carry Yeah, but I also think, you know, Pezz also
Speaker 1: had a skill set that really played into being able
Speaker 1: to do well yes.
Speaker 4: And no, like you know, yeah, sure he's got a
Speaker 4: lot of experience with butchering red meat for his shop
Speaker 4: and that sort of thing, But like that flounder is
Speaker 4: so fid ly dude. And I don't know if anyone's
Speaker 4: taken notice of the size of Pezz's fingers pretty much
Speaker 4: the same as the sausages that he sells in the shop.
Speaker 3: You know. I think for any advantage, he had a
Speaker 3: few disadvantages too. I'm sure won't miss out that way.
Speaker 1: I was going to come back to this thought that
Speaker 1: I had we kept hearing last night that one of
Speaker 1: the reasons why you came out of the competition was
Speaker 1: because you were so enamored by our celebrity chefs that's
Speaker 1: there this day. I don't believe it. I'm calling bullshit
Speaker 1: on that. I believe that you're at the emotion at
Speaker 1: the start of the episode when he arrived, But I
Speaker 1: don't believe that that has anything to do with the
Speaker 1: fact that you might have fumbled with this cook Can
Speaker 1: you clarify?
Speaker 4: Yeah, Like, I'm a massive fan of Gosh, Like I've
Speaker 4: got his cookbook, I've been to his restaurant since Sydney. Yeah,
Speaker 4: I'm a massive fan of Josh and you know what
Speaker 4: he's done with seafood and one hundred percent like that
Speaker 4: stage of the competition, you're so like mentally and physically trained,
Speaker 4: and then to have like one of your food idols
Speaker 4: walk in the door in the actual cook I think, like,
Speaker 4: I think the pressure of having him there did play
Speaker 4: a part, and I've been reflecting on it a lot
Speaker 4: since and trying to sort of assess what did happen,
Speaker 4: And all I can sort of boil it down to
Speaker 4: is in the other pressure test where I actually did
Speaker 4: really well. I was going in with the mentality of
Speaker 4: I just want to do my best I'm going to
Speaker 4: do my absolute best. That's all I can do, and
Speaker 4: that's all that matters. Whereas I think having that pressure
Speaker 4: of not only having Josh there but being the seafood
Speaker 4: guy to then having to do this, I was focusing
Speaker 4: more on.
Speaker 3: Trying to be perfect than doing my best, do you
Speaker 3: know what I mean?
Speaker 4: And I think when you're trying to be perfect as
Speaker 4: opposed to doing your best, if you make a mistake
Speaker 4: or you get a little bit behind, or something rattles you,
Speaker 4: it's just so much easier for it to spiral.
Speaker 2: Yep, I can see that.
Speaker 1: I also think that time is going to haunt you
Speaker 1: when you watch that episode back in the Needs to Come,
Speaker 1: because it was time that for me was this.
Speaker 2: You know, you slowed.
Speaker 1: Down at some points and you were like just taking
Speaker 1: your sweet ass time, and then time would speed up
Speaker 1: and you would get anxious by it. I feel like
Speaker 1: that is the real kryptonite in that episode for you,
Speaker 1: was the management of time for sure.
Speaker 3: Yeah.
Speaker 4: And I think I just I was just in love
Speaker 4: with like the dish and like the technique, and I
Speaker 4: was just, to be honest, just enjoying like that first
Speaker 4: part of the Cool Girl. I was making the Harissa
Speaker 4: and building the flounder and you can probably see that.
Speaker 4: And then I think I was just so in love
Speaker 4: and like enjoying that part of it. But then I
Speaker 4: was like, oh shit, I've got like a whole other cookit.
Speaker 3: I've got to do so and.
Speaker 1: Someone cre me with just some dream music playing and
Speaker 1: playing you in slow motion because I did. Couch thinks
Speaker 1: that I was mad at it, because like, as that
Speaker 1: was happening, I was smashing the side of my couch.
Speaker 2: Move move what I'm.
Speaker 1: Doing, Like it's a I think it was three hours,
Speaker 1: and I was like, this is a tightly packed operation here.
Speaker 1: You know, there isn't any time to slip into that
Speaker 1: dream mode. Oh so relaxing.
Speaker 3: I know it probably haunted me forever, but.
Speaker 4: I'm still proud of like the cook I'm super proud
Speaker 4: of the competition up until then as well, and the
Speaker 4: opportunity it's going to give me. And I'm just proud
Speaker 4: of the way that I sitt have handled myself. It's
Speaker 4: a really high pressure environment and I'm actually really not
Speaker 4: great at public speaking or anything like that. Well, I
Speaker 4: definitely wasn't going into it, so that was just another
Speaker 4: sort of thing that I had to overcome.
Speaker 3: Yeah.
Speaker 1: So a likable element to you though, is that And
Speaker 1: it goes back to what I was saying to Mimi,
Speaker 1: and that is that the best people for reality television
Speaker 1: aren't show offs. They aren't the loud people, They aren't
Speaker 1: the ones that this sort of stuff comes easy to.
Speaker 1: They are the people that are authentically just being themselves
Speaker 1: and that are up loving themselves just that little bit.
Speaker 1: Because that's the currency with the audience that makes us
Speaker 1: feel like we can see ourselves on this show, because
Speaker 1: we also all sit there and think I couldn't do this,
Speaker 1: you know what I mean, how would I do this?
Speaker 1: And it makes you so relatable.
Speaker 4: I mean that's really nice and really well said, but honestly,
Speaker 4: like anyone could do it. I would encourage anyone out
Speaker 4: there that you know is a passionate home cook to
Speaker 4: give it a crack because even if.
Speaker 3: You come last, or even if you don't make.
Speaker 4: It, even that like just the personal growth and like
Speaker 4: the opportunity you get from that, it's just second and none. Yeah,
Speaker 4: I would encourage, like anyone and everyone to give it
Speaker 4: a crack because, as you said, like you don't have
Speaker 4: to be the loudest in the room, me, Mimi James
Speaker 4: who went first, Like we all we all sort of
Speaker 4: proved that, like it's about the cooking and it's it's
Speaker 4: about you because at the end of the day, like
Speaker 4: people obviously love your food and love the cooking, but
Speaker 4: they might come for the food and come for the cooking.
Speaker 3: But they stay for you. So I think that's sort
Speaker 3: of what's it the core of it all?
Speaker 1: As your wife had to bring you down a few
Speaker 1: notches throughout this season, like there's been some check paper
Speaker 1: going on after watching an episode where you've done well,
Speaker 1: like how's she coping with your ego at this point?
Speaker 1: Because I could say that even for a shy guy
Speaker 1: or someone who has some security, you.
Speaker 2: Should be feeling pretty good after watching some of these episodes.
Speaker 3: In what I'm saying, yeah, one hundred percent. No, we've
Speaker 3: honestly just been loving watching it back.
Speaker 4: But I think little my wife's definitely keen for it
Speaker 4: to be over so that we can talk about her now.
Speaker 4: We got married during the filming of the season, so
Speaker 4: it was kind of nice to get home and have
Speaker 4: a few weeks together like where we could just relax
Speaker 4: and spend time together. But even since then, like it's
Speaker 4: essentially been like months and months and months and throughout
Speaker 4: our whole wedding process where that's consumed us. So it's
Speaker 4: going to be awesome now to be able to spend
Speaker 4: some time where it's about her and about us.
Speaker 1: So did you give her a wink when there was
Speaker 1: that episode a few episodes back where you said she'd
Speaker 1: sacrificed a lot for you to be in this competition?
Speaker 2: Did she appreciate that?
Speaker 3: Not?
Speaker 4: At that point, she was pretty stoked with the call
Speaker 4: out our bloody dog knock you though. She's got no
Speaker 4: idea that she was on TV. You know, she went
Speaker 4: through that shot and yeah, I've got no idea.
Speaker 3: She's asleep on.
Speaker 4: Our couch at the moment having puppy dreams and there's
Speaker 4: no idea that she's famous.
Speaker 3: Yeah.
Speaker 1: I mean, I've been asking all the contestants about the
Speaker 1: judges and I think it's interesting with this show because
Speaker 1: they're there to judge you, but Australia judges them. And
Speaker 1: there's been so much talk about this lineup of judges
Speaker 1: this year and what everyone thinks of them. Are you
Speaker 1: able to help me with some perspective on Jean Christophe
Speaker 1: Andy Allen Paulin Yao, and Sophia. What are these people
Speaker 1: really like? Can you tell me something, just something small
Speaker 1: about each of them?
Speaker 3: Yeah, for sure.
Speaker 4: I'll start with John christoph look is just like a
Speaker 4: gentleman and one of the funniest and nicest bokes I've
Speaker 4: ever met. Like going into it when I heard that
Speaker 4: there's like a French mission judge, I was shitting myself,
Speaker 4: to be honest with you, because I thought of taking
Speaker 4: dishes up to him. But he was so supportive, happy,
Speaker 4: charismatic and exactly how he comes across on screen except funnier.
Speaker 4: One of his things one of his bits of feedback
Speaker 4: that he said, well time that didn't make the cart,
Speaker 4: which I will remember forever. He said to Josh Clark.
Speaker 4: He's like, you know what, Josh, You're kind of like
Speaker 4: an old bulbo. You're a bit slow to get going,
Speaker 4: but once you're moving, you're not bad.
Speaker 3: We all just like lost it, like I couldn't breathe.
Speaker 3: It was hilarious that he's a legend. Sophia, she's incredible.
Speaker 4: Like she can articulate food just from like one mouthful,
Speaker 4: like no one that I've ever met. I think she
Speaker 4: brought something really unique from that perspective where she wasn't
Speaker 4: a chef or a contestant, but can articulate food incredibly well.
Speaker 4: And then obviously like Poe and Andy, Poe and Andy
Speaker 4: both shared the fact that they were intestines, so they
Speaker 4: for us as contestants, were really relatable, you know, whenever
Speaker 4: they gave feedback. Like sure, sometimes Andy's feedback might have
Speaker 4: come across as harsh, but you knew like he was
Speaker 4: saying everything for a reason and he genuinely wanted you
Speaker 4: to succeed. I'm not saying that the others didn't whatsoever,
Speaker 4: but you really got that feeling from him that he
Speaker 4: wanted the best for you and was speaking from experience,
Speaker 4: not just necessarily about what he was seeing for eating.
Speaker 1: Knowing Andy Allen as well as I do, the way
Speaker 1: that I watch him is very different. It's a very
Speaker 1: different lens to how some of the viewers watch him.
Speaker 1: They might see him being very critical. I know him
Speaker 1: well enough to know that he is putting himself in
Speaker 1: your shoes every time, and he is so self critical
Speaker 1: of himself and the pressure that he puts on himself
Speaker 1: to do well.
Speaker 2: He feels that so he is secremented.
Speaker 1: Giving you those critiques because that I know is what
Speaker 1: he would be saying inside his head to himself.
Speaker 2: That's where I think it.
Speaker 4: Yeah, and from a contested point of view, we definitely
Speaker 4: feel that his feedback and mentorship was incredible because you
Speaker 4: knew that what he was saying wasn't just about the food,
Speaker 4: it was about you as well, and wanting you to
Speaker 4: do well. Absolutely love Andy and hopefully coming to catch
Speaker 4: up with him outside of the competition. And yeah, lastly
Speaker 4: make a quick bit po as well as just one
Speaker 4: of the happiest, most lovely people that I've ever met,
Speaker 4: so down to earth and genuine and are real.
Speaker 3: What you see is what you get to the character.
Speaker 3: I think her smile, so that says everything. Yeah, the
Speaker 3: way that she smiles is how she is as a person.
Speaker 3: If that makes sense.
Speaker 2: It does.
Speaker 3: Yeah.
Speaker 1: I mean I've spoken to the number of times, and
Speaker 1: I always think to myself, after I've spoken to her,
Speaker 1: you're walking away from any interaction, even if you're just
Speaker 1: talking about the weather, feeling better about yourself somehow. For me,
Speaker 1: for sure, there's something kind of magical about her calmness,
Speaker 1: her stillness that is transpired to you in a weird way,
Speaker 1: and so you walk away thinking, I wish that happened
Speaker 1: to me effortlessly every day to be that kind of
Speaker 1: a person.
Speaker 4: Absolutely, And even if there was a dish that she
Speaker 4: straight up said to you that she hated, you should
Speaker 4: still walk away the way that she delivered it.
Speaker 3: You're like ah. And then.
Speaker 4: All four judges lovely people, and I'm really grateful to
Speaker 4: have gotten to know them.
Speaker 3: And I think they.
Speaker 4: Each bring something so unique to the show, Like maybe
Speaker 4: the concept of having three judges at the four judges
Speaker 4: at the start and may have been a bit confusing
Speaker 4: to some people, but they're each there for a reason.
Speaker 4: They bring something so unique and special to it.
Speaker 2: I love them obsessed.
Speaker 1: I think the preview for next week is also really hilarious.
Speaker 1: We get a glimpse of the four judges cooking alongside
Speaker 1: the three remaining contestants. You know, it looks like they're
Speaker 1: a fumbling mess. It looks like they are not coping.
Speaker 1: Is that a good thing for us as viewers to
Speaker 1: see the judges buckle under the pressure like that?
Speaker 4: Like, I don't want to give away any spoilers or anything,
Speaker 4: but I would encourage everyone to tune in. I was
Speaker 4: watching from the gantry and it was awesome. It was
Speaker 4: funny but also really good to watch as a cook,
Speaker 4: because you know, you watch the way that some of
Speaker 4: the move and do things and organize their benches and
Speaker 4: also their dishes, and so it was entertaining, hilarious, a
Speaker 4: little bit chaotic, but also just really educational as well.
Speaker 4: So it was one of my favorite ones to have
Speaker 4: been able to spectate.
Speaker 1: Last question I have to ask you, which is a
Speaker 1: hard one at this point. This question got harder every
Speaker 1: time I asked it because once you remove a person
Speaker 1: out of this competition, there's less people to pick and
Speaker 1: it's harder to say why. But who is going to
Speaker 1: win this show? With the three people we've got left
Speaker 1: in terms of how you felt, not what you know now,
Speaker 1: but what and how you felt as you came out
Speaker 1: of the competition. You've got those three people left, who
Speaker 1: do you want to win?
Speaker 3: It's a tricky question.
Speaker 4: I knew this one was going to come up. I'm
Speaker 4: going to give you the answer that you're probably going
Speaker 4: to hate. But I think they've all got.
Speaker 2: No, we don't know, no, no merit. How do you
Speaker 2: win on that effect?
Speaker 3: That goes?
Speaker 2: Just got one?
Speaker 3: One?
Speaker 1: The reason why is because everyone wants you to be
Speaker 1: put on the spot. Everyone wants to know.
Speaker 4: Okay, so a quick quick summary and recap. But I
Speaker 4: think Pezz his growth and also his fight and ability
Speaker 4: to smash pressure tests makes him a huge threat. I mean,
Speaker 4: Nat has proved the whole competition and that she's sort
Speaker 4: of a threat and the one to beat, Like week
Speaker 4: in week out, she's delivered banging dishes. But Sad is
Speaker 4: a fighter, and if she comes in and goes like
Speaker 4: I can do this, I'm going to She pretty much
Speaker 4: always does. And when she cooks from the heart, I
Speaker 4: think she's unstoppable. And I just bloody love Sad, so
Speaker 4: like we get along with a house on fire, and
Speaker 4: I would love to see her with two hundred and
Speaker 4: fifty K in a pocket and lifting a trophy.
Speaker 3: So if I have to pick one, I'm locking in Sad.
Speaker 2: Oh my god, I did not see that one coming.
Speaker 2: I did not see that coming. It's fine. I love
Speaker 2: a sav I mean a cab sav savvy b I
Speaker 2: didn't think about that.
Speaker 1: I what is something from behind the scenes. I want
Speaker 1: a behind the scenes secret from you, Like, what is
Speaker 1: something that you know we as an audience get a
Speaker 1: chance to see from you like a Harry secret.
Speaker 4: Okay, Harry secret, not so much of a secret, but
Speaker 4: so obviously like early on I got married, I think
Speaker 4: after the first like a couple of weeks of filming.
Speaker 3: But one of my best mates is Jill, and.
Speaker 4: Like literally from like the first moment, we're just like,
Speaker 4: you know, connected, We're really good mates. And I was
Speaker 4: just like, I think it was like week one or two,
Speaker 4: I was like, oh, by the way, I can getting.
Speaker 3: Married, which is like, oh, yeah, can't come.
Speaker 4: I was like, yeah, so sorry, I probably can't swear.
Speaker 1: Yes you can swearing podcast not every way to be
Speaker 1: an S and C.
Speaker 2: But if it's wark you're aloud, well I was.
Speaker 4: I was like, yeah, yes, please Jill come to the wedding.
Speaker 4: And so anyway, Jill like straight away, like after knowing
Speaker 4: each other like a week or two, book flights to
Speaker 4: the wedding and requested permission to come from from the
Speaker 4: producers and that all got to prove. So yeah, Jill
Speaker 4: literally after like one or two weeks of knowing me,
Speaker 4: like came to the wedding. You know, I slotted into
Speaker 4: like my family and friends, like you've been there all along,
Speaker 4: and I've got this video that my auntie sent me
Speaker 4: because everyone got on the bus to go back into Hobart.
Speaker 4: We got married in Tazzy and Jill is like wine
Speaker 4: in hand, like dancing and singing.
Speaker 3: On the bus with all my family.
Speaker 4: Yeah, it's absolutely classic. But that's that's probably my behind
Speaker 4: the scenes thing is that, yeah I got got some
Speaker 4: Master Chef fan at the wedding and we all had
Speaker 4: a great time.
Speaker 2: That's my favorite secret this series of Martins.
Speaker 1: When audiences come to watch this show, so we come
Speaker 1: to watch something, there's something about it that's quite magical.
Speaker 1: And I want to say to you that there's something
Speaker 1: about you as a person that almost summarizes what it
Speaker 1: is that Australia loves about this show.
Speaker 2: I think you were so amazing. I think you were
Speaker 2: so open.
Speaker 1: I think you let the entire challenge wash over you
Speaker 1: in a way that made it so enjoyable to watch.
Speaker 1: I can't wait to see what you do with this.
Speaker 1: It's going to be amazing. I think this is just
Speaker 1: the start.
Speaker 3: Thanks mate. Yeah, it really means a lot. And yeah,
Speaker 3: I'm just glad that.
Speaker 4: Australia seems to have just seen me for me. So yeah,
Speaker 4: I'm really grateful for that opportunity, and yeah, I'm keen
Speaker 4: for what's to.
Speaker 3: Come as well. I think I mentioned before I'm going
Speaker 3: to be doing.
Speaker 4: A lot of social media like YouTube, Instagram, all sort
Speaker 4: of like ocean to plate based.
Speaker 3: Where I'll be doing like tutorials.
Speaker 4: Recipes even just like go and fishing and taking everyone
Speaker 4: along for the ride. So I'm really excited for that.
Speaker 4: I obviously want my own restaurants and venues one day,
Speaker 4: but whoever's listening, if they want to follow along, it's
Speaker 4: just Harry Butterfield underscore on all the different platforms.
Speaker 3: And yeah, hopefully I can keep.
Speaker 4: Bringing that chill sort of vibe with my seafood knowledge,
Speaker 4: and yeah, keep entertaining people.
Speaker 2: The sky's the limit, I think.
Speaker 1: Thanks mate, hopefully hopefully amazing.
Speaker 2: Look after yourself.