WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - HARRY 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.840 --> 0:00:05.320 TV Reload the podcast last week that light. Hey guys, 0:00:05.440 --> 0:00:07.600 welcome back to TV Reload. I want to thank you 0:00:07.680 --> 0:00:11.240 for clicking and downloading on today's episode with Harry, the 0:00:11.240 --> 0:00:15.520 most shocking eliminated contestant on Master Chef Australia for twenty 0:00:15.560 --> 0:00:18.400 twenty four. With fond memories of helping his mum and 0:00:18.480 --> 0:00:20.880 dad and the kitchen as a kid, Harry really embrace 0:00:20.960 --> 0:00:24.560 cooking around the age of twelve, influenced by his family 0:00:24.680 --> 0:00:28.760 of good cooks. Harry is one hundred percent passionate about 0:00:28.800 --> 0:00:32.720 sustainability harvesting seafood. Harry has been known to swim for 0:00:33.040 --> 0:00:36.919 hours in search of crayfish, even in shark infested waters. 0:00:37.080 --> 0:00:40.520 He finds it incredibly rewarding to dish up something delicious. 0:00:40.640 --> 0:00:43.199 He has harvested for his family and friends and has 0:00:43.240 --> 0:00:47.280 a huge respect for fresh produce, not letting anything go 0:00:47.400 --> 0:00:50.599 to waste. Harry was a popular personality right from the 0:00:50.640 --> 0:00:53.280 start of this competition and I feel like in years 0:00:53.280 --> 0:00:55.920 to come we will remember his time in the Master 0:00:56.040 --> 0:00:59.920 Chef kitchen as one of the greatest participants we've ever seen. 0:01:00.360 --> 0:01:03.680 We will unpack the pressure of cooking fish his skill set. 0:01:03.800 --> 0:01:07.280 In that final elimination, I call bullshit that he was 0:01:07.360 --> 0:01:09.240 overwhelmed by the celebrity chef. 0:01:09.520 --> 0:01:10.640 I will ask about. 0:01:10.440 --> 0:01:12.640 Him getting married in the first few weeks of the 0:01:12.720 --> 0:01:15.640 show and what is now wife thought of juggling their 0:01:15.680 --> 0:01:19.280 special day with the filming requirements of Master Chef. We 0:01:19.400 --> 0:01:22.920 will discuss personality versus skill in the Master Chef kitchen, 0:01:23.000 --> 0:01:26.360 and he will address his winning edit that fooled most 0:01:26.400 --> 0:01:28.080 of the viewers this season of the show. 0:01:28.520 --> 0:01:29.800 We will even deep. 0:01:29.600 --> 0:01:32.160 Dive into the producers of the show and if they 0:01:32.240 --> 0:01:36.000 can try and sabotage the cooks to control the outcomes, which, 0:01:36.120 --> 0:01:39.040 to be honest, is kind of a hilarious theory. There's 0:01:39.120 --> 0:01:42.119 so much to unpack with Harry today, so sit back 0:01:42.160 --> 0:01:45.679 and relax as we unpack the wonderful world of Master 0:01:45.800 --> 0:01:46.760 Chef Australia. 0:01:47.880 --> 0:01:48.960 Hey Ben, how's it going. 0:01:49.080 --> 0:01:49.559 I'm good. 0:01:49.640 --> 0:01:51.320 The first question I need to ask you though, is 0:01:51.440 --> 0:01:53.280 did you have a lot of rum last night while 0:01:53.320 --> 0:01:55.920 watching that episode? 0:01:56.200 --> 0:01:56.560 Oh? 0:01:56.600 --> 0:01:59.000 Mate, I wish I did, but I'm actually going to 0:01:59.040 --> 0:02:02.640 drive youly at the moment, So yeah, it was brutal. 0:02:02.680 --> 0:02:05.559 I had a couple of zero beers and my lovely 0:02:05.560 --> 0:02:06.840 wife organized like a. 0:02:06.800 --> 0:02:09.080 Bunch of mates and some of my family to come around. 0:02:09.160 --> 0:02:12.639 So you do want to a thing through Drivejuly where 0:02:12.919 --> 0:02:15.520 you have a day. Isn't there like a day that 0:02:15.600 --> 0:02:17.760 you can buy back where you then need to donate 0:02:17.880 --> 0:02:18.280 or something? 0:02:18.480 --> 0:02:20.720 Yeah, one hundred percent. But I'm doing three of them 0:02:20.720 --> 0:02:22.799 next week because I'm going to Sydney for one those 0:02:23.360 --> 0:02:24.200 fortieth birthday. 0:02:24.280 --> 0:02:27.880 So I just was like, are You're ever going to 0:02:27.960 --> 0:02:30.280 need to drink on any other day of your life? 0:02:30.440 --> 0:02:31.239 In your life? 0:02:31.800 --> 0:02:35.600 It's like I'd have intravenous drip Bundy rum or whatever 0:02:35.639 --> 0:02:37.519 it was. I don't even drink Bundy rum, but I'd 0:02:37.520 --> 0:02:40.480 have it going through my body for sure. 0:02:40.960 --> 0:02:42.359 Yeah, I'll have plenty of catching up to do. 0:02:43.320 --> 0:02:44.000 How are you? 0:02:44.160 --> 0:02:47.000 I just I'm actually really nervous talking to you because 0:02:47.120 --> 0:02:48.760 I don't know if you've listened to twenty of my chats. 0:02:48.800 --> 0:02:52.280 I'm very supportive of everyone, but you were my pick 0:02:52.320 --> 0:02:52.600 to win. 0:02:53.400 --> 0:02:56.160 I'm sorry I'll let you down that man. That really 0:02:56.240 --> 0:02:56.720 means a lot. 0:02:57.080 --> 0:02:59.560 I gave it literally everything that I had, Like I 0:02:59.720 --> 0:03:02.200 fully emptied the tank no matter what happened, Like I'm 0:03:02.240 --> 0:03:04.440 still proud of the result, Like to be completely honest 0:03:04.440 --> 0:03:07.680 with you, Like I applied the day before applications closed, 0:03:07.720 --> 0:03:10.120 and I didn't even think i'd get more auditioned. 0:03:09.680 --> 0:03:11.000 And then I got through that. 0:03:11.280 --> 0:03:13.160 Yeah, so it was all pretty spare at the moment, 0:03:13.280 --> 0:03:15.560 but definitely the best thing I've ever done. So I'm 0:03:15.560 --> 0:03:18.480 super proud. I mean, yeah, hearing that that means a lot. 0:03:18.520 --> 0:03:20.320 Man and I have listened to a few of the 0:03:20.360 --> 0:03:22.799 other chats and yeah, I've got a real good kick 0:03:22.800 --> 0:03:24.799 out of it. I love Dash's one the legend. 0:03:24.919 --> 0:03:26.320 Oh he's a legend. I mean. 0:03:26.360 --> 0:03:29.320 But a lot of these people have also commented on 0:03:29.360 --> 0:03:31.800 you along the way, and I think that that is 0:03:31.840 --> 0:03:34.680 also the truth behind the viewers watching this show. There's 0:03:34.760 --> 0:03:37.880 been i would say, and fair to say, the most 0:03:37.920 --> 0:03:40.640 amount of talk about you and maybe Nat follows that, 0:03:40.920 --> 0:03:42.920 but the most amount of talk about the two of you, 0:03:43.240 --> 0:03:47.320 and everyone believing we are heading towards a finale with 0:03:47.360 --> 0:03:49.720 you and Nat, and everyone's been saying that it's been 0:03:49.920 --> 0:03:53.680 edited that way and that they've predicted that Whilst's revelation 0:03:53.880 --> 0:03:56.720 really flipped the table on a lot of people's opinions 0:03:56.720 --> 0:03:58.160 on how Master Chefs made. 0:03:58.440 --> 0:04:02.680 Yeah, for sure, anything can happen It truly is like 0:04:02.800 --> 0:04:04.960 down to the cooking, and all it takes is one 0:04:05.160 --> 0:04:08.720 off night, which I obviously had last night. But yeah, 0:04:08.760 --> 0:04:10.880 I mean looking there's no guarantees, you know. I mean, 0:04:11.520 --> 0:04:12.360 like I went out. 0:04:12.200 --> 0:04:13.040 On a fish challenge. 0:04:13.160 --> 0:04:15.480 It literally just comes down to how you cook on 0:04:15.520 --> 0:04:18.440 the day, and a lot comes down to the mental 0:04:18.480 --> 0:04:19.279 side of it, you know. 0:04:19.320 --> 0:04:20.240 I mean we can all cook. 0:04:20.279 --> 0:04:22.400 We're all there for a reason, you know, especially to 0:04:22.440 --> 0:04:25.080 get to that stage in the competition, like nap pez 0:04:25.120 --> 0:04:28.480 A Sad, myself, me, like literally everyone who's there, all 0:04:28.520 --> 0:04:29.599 twenty two of us were. 0:04:29.440 --> 0:04:30.360 There because we could cook. 0:04:30.400 --> 0:04:33.680 And it literally just takes that one day where something 0:04:33.720 --> 0:04:35.360 gets to you and then that's it. 0:04:35.640 --> 0:04:36.760 There's no second chances. 0:04:36.920 --> 0:04:39.120 Yeah, there's been so many opportunities to talk about you 0:04:39.200 --> 0:04:42.640 with other people. And what I liked was someone would say, oh, 0:04:42.720 --> 0:04:45.320 I've got a chance to try his lobs to bisk 0:04:45.400 --> 0:04:47.200 I think was one of them. There was just so 0:04:47.240 --> 0:04:50.320 many little moments where people talked about your food and 0:04:50.480 --> 0:04:53.400 how good it is. That's an achievement in itself, because 0:04:53.560 --> 0:04:57.160 by human nature, we're all sort of sort of self focus. 0:04:56.839 --> 0:04:57.360 A little bit. 0:04:57.520 --> 0:05:00.479 But yet people have gone through this experience and singled 0:05:00.520 --> 0:05:03.760 you out more often than any other contestant this year. 0:05:04.120 --> 0:05:06.080 That must be pretty amazing to hear. 0:05:06.400 --> 0:05:08.640 Yeah, one hundred percent is amazing to hear. 0:05:08.760 --> 0:05:11.400 And all of the support just means the world to me, 0:05:11.440 --> 0:05:13.520 because that's why we all cook, you know, as to 0:05:13.880 --> 0:05:15.960 put something in front of someone under see him smile, 0:05:16.000 --> 0:05:18.280 and like the beauty about Master Chef is you can 0:05:18.400 --> 0:05:21.520 do that to the whole world really, like not this Australia, 0:05:21.560 --> 0:05:22.480 it's global. 0:05:22.600 --> 0:05:23.200 I think maybe I. 0:05:23.240 --> 0:05:26.120 Appealed to people just because I was just myself. I 0:05:26.160 --> 0:05:28.440 didn't want to put on a show or anything like that. 0:05:28.600 --> 0:05:30.920 I just wanted to be myself, be real and serve 0:05:31.000 --> 0:05:33.279 food that you know, that I love and that i'd 0:05:33.320 --> 0:05:35.640 want to eat. The lobster disk is actually an interesting 0:05:35.640 --> 0:05:37.680 one because I cooked that in episode one and there 0:05:37.680 --> 0:05:40.880 were just so many strong dishes people remembered it. One 0:05:40.920 --> 0:05:44.039 thing that sort of happened like behind the scenes. That 0:05:44.120 --> 0:05:47.400 was when Jamie Oliver was still there obviously, and Jamie 0:05:47.480 --> 0:05:49.960 I was up on the gantry, I think, and it 0:05:50.080 --> 0:05:53.599 is like Herry, hey, mate, I got recommended a seafood 0:05:53.640 --> 0:05:55.800 restaurant when I was in Sydney and I had that 0:05:55.960 --> 0:05:58.760 lobster it's like, mate, yours was better, and that was 0:05:58.800 --> 0:06:01.359 obviously like one of the best I've ever had from 0:06:01.440 --> 0:06:05.760 buddy Jamie Oliver. And two weeks later he yelled out 0:06:05.760 --> 0:06:07.960 again he was like, Harry Matte, I had lobster again 0:06:08.080 --> 0:06:09.560 last night, but this time in Melbourne. 0:06:09.560 --> 0:06:12.719 Yours is still better. And it was like just two 0:06:12.760 --> 0:06:13.440 moments that. 0:06:13.360 --> 0:06:17.159 Will like stick with me forever, and probably moments that 0:06:17.279 --> 0:06:19.919 solidified like in my mind that I deserve to be 0:06:20.000 --> 0:06:21.800 there because I don't know, like I've watched the shows 0:06:21.800 --> 0:06:25.039 in years past and otherwise looked at it and gone like, oh, 0:06:25.400 --> 0:06:26.039 I can cook, but I. 0:06:26.000 --> 0:06:27.040 Don't know if I could do that. 0:06:27.120 --> 0:06:28.839 You know, I think we all like you see to 0:06:28.880 --> 0:06:32.119 get that bit of imposter syndrome you in your head. 0:06:32.160 --> 0:06:34.000 But yeah, that was sort of a moment for me 0:06:34.040 --> 0:06:36.000 where I was like, oh, maybe I do deserve to 0:06:36.040 --> 0:06:36.360 be here. 0:06:36.440 --> 0:06:39.200 So even you must have watched watched this series back 0:06:39.240 --> 0:06:42.560 and thought, oh, I'm kind of I'm good television. 0:06:42.920 --> 0:06:45.800 No, man, there were so many moments where I just 0:06:45.839 --> 0:06:47.400 cringe and I was like, oh my god. 0:06:47.600 --> 0:06:51.240 The fish hat was a gift from Jill. Actually it was. 0:06:51.279 --> 0:06:53.719 It was a wedding gift and it got lost in 0:06:53.800 --> 0:06:56.600 the mail and to gauges for me to actually get it. 0:06:56.640 --> 0:06:59.039 But then it arrived the day that Rick stein came 0:06:59.200 --> 0:07:01.080 and I brought it to set like with no idea 0:07:01.080 --> 0:07:03.200 obviously that Rick Steinon's going to be the guess, but 0:07:03.240 --> 0:07:05.719 I had it with me then Yeah, afterwards Rick signed 0:07:05.760 --> 0:07:07.560 it for me and it was an epic But that 0:07:07.640 --> 0:07:10.000 was actually a gift from Jill, So funny story. 0:07:09.760 --> 0:07:10.280 Behind the hat. 0:07:10.360 --> 0:07:15.000 Some viewers thought your likability, your personality was helping you through, 0:07:15.280 --> 0:07:19.360 and so the discussion about a personality versus the cook 0:07:19.560 --> 0:07:22.000 has really taken place throughout the series. 0:07:22.280 --> 0:07:24.040 I think that it's interesting to. 0:07:23.920 --> 0:07:26.360 See that you come out of the competition and sort 0:07:26.360 --> 0:07:29.160 of put an end to that discussion. If it was 0:07:29.200 --> 0:07:32.560 based on personality likability, I think we would have seen 0:07:32.600 --> 0:07:35.080 you in the finale. But I think this really does 0:07:35.440 --> 0:07:37.640 prove to people that you know, you could have a 0:07:37.720 --> 0:07:40.760 grade personality on this show, but cook badly once. 0:07:40.600 --> 0:07:41.240 And you're out one. 0:07:42.280 --> 0:07:44.680 I think the beauty about Master Chef is you've got 0:07:44.720 --> 0:07:48.040 like twenty two different people up on the screen. Everyone's 0:07:48.080 --> 0:07:50.600 different no matter who you are, like what you know, 0:07:50.800 --> 0:07:53.160 there's going to be someone in Australia, in the world 0:07:53.200 --> 0:07:54.880 that's watching it and can really relate to you. 0:07:55.120 --> 0:07:57.200 I don't know. I think we were all just ourselves. 0:07:57.240 --> 0:08:00.520 And you know, that's definitely like what I I was 0:08:00.560 --> 0:08:00.920 trying to do. 0:08:01.000 --> 0:08:04.679 I just wanted to be myself and I wanted to 0:08:04.880 --> 0:08:06.880 take it for what it is and enjoy the moment 0:08:07.040 --> 0:08:09.840 and just be grateful because, like I don't know, the 0:08:09.960 --> 0:08:13.520 day to day was just so foreign to my everyday 0:08:13.560 --> 0:08:16.280 life that like it was impossible to be anything but 0:08:16.520 --> 0:08:19.880 excited and grateful and just enjoy the ride. But what 0:08:19.920 --> 0:08:22.160 you were saying about like personality versus the food, like 0:08:22.160 --> 0:08:24.480 one hundred percent, I do get usked a lot, like, oh, 0:08:24.600 --> 0:08:26.320 you know, like if you've got a story to the 0:08:26.360 --> 0:08:28.880 dish or whatever, like people seem to do well, Like 0:08:28.920 --> 0:08:31.000 does the story come into it or the emotion or 0:08:31.040 --> 0:08:33.439 anything like that, and like straight up plants no. 0:08:33.640 --> 0:08:36.000 But it just so happens that when people cook from. 0:08:35.880 --> 0:08:38.440 The heart and have a story about what they're cooking, 0:08:38.559 --> 0:08:40.880 it's often really bloody good, you know what I mean? 0:08:41.040 --> 0:08:41.280 Yep? 0:08:41.320 --> 0:08:42.040 I agree, like. 0:08:42.040 --> 0:08:45.040 Because they're cooking with like raw emotion and a story 0:08:45.120 --> 0:08:47.319 and that always translates into the food. 0:08:47.520 --> 0:08:50.160 There's also nothing wrong and this is where I've sort 0:08:50.200 --> 0:08:52.800 of taken people to task, and it's interesting to unpack 0:08:52.840 --> 0:08:55.400 with you. There's nothing wrong with being smart enough to 0:08:55.400 --> 0:08:57.000 self produce yourself anyway. 0:08:57.360 --> 0:08:59.719 Definitely, But like my wife would tell you, I don't 0:08:59.720 --> 0:09:02.600 think I think ahead enough to self produce. 0:09:02.920 --> 0:09:05.400 Oh really, let's get her about those. 0:09:05.440 --> 0:09:09.760 He has to say, Yeah, I definitely I wouldn't say 0:09:09.760 --> 0:09:12.240 it's self produced, but I don't know. I just spoke 0:09:12.280 --> 0:09:14.240 what I was thinking, and just spoke from the heart, 0:09:14.280 --> 0:09:16.360 I suppose, and also cooked from the heart, Like I 0:09:16.400 --> 0:09:17.520 think the best. 0:09:17.240 --> 0:09:19.640 Dishes are the ones that mean something to you. 0:09:19.800 --> 0:09:22.680 And like there'd always be challenges or things or ingredients 0:09:22.720 --> 0:09:23.200 so you'd. 0:09:23.080 --> 0:09:25.960 Be able to draw back to your life and your memory. 0:09:26.160 --> 0:09:29.800 Well, when they chose a seafood challenge at this point 0:09:29.840 --> 0:09:33.360 of the competition, was cares a right to say, oh, 0:09:33.440 --> 0:09:36.000 I think this is an advantage. Did you all sit 0:09:36.040 --> 0:09:38.800 there and think has this been done as an advantage 0:09:38.800 --> 0:09:39.400 to Harry? 0:09:39.679 --> 0:09:41.280 I mean, I don't know how the show's made, but 0:09:41.360 --> 0:09:43.760 I'm almost certain that all the challenges are locked in 0:09:43.960 --> 0:09:47.280 months and months at a time. There's definitely no advantage 0:09:47.320 --> 0:09:49.800 other than just blue chance that it happened to be 0:09:49.840 --> 0:09:52.520 a Seafood Challenge. But the thing with the pressure test 0:09:52.640 --> 0:09:55.400 is Josh Nilan came in and said, here's a flounder, 0:09:55.760 --> 0:09:58.120 cook me a dish, and the best dish wins. Sure, 0:09:58.160 --> 0:10:00.679 like I probably have an advantage because that's something that 0:10:00.720 --> 0:10:02.760 I do day in day out, But the fact is, 0:10:02.800 --> 0:10:05.880 like everyone has the same recipe, everyone's looked at the 0:10:05.880 --> 0:10:08.480 same dish, and it's really just about who can recreate 0:10:08.559 --> 0:10:10.240 that the best and who can deal with the pressure 0:10:10.280 --> 0:10:12.520 the best. That's why I think the pressure tests sort 0:10:12.520 --> 0:10:16.559 of the fairest and best sort of equalizer in the competition, 0:10:16.920 --> 0:10:19.520 maybe because at Seafood there were certain things that I 0:10:19.559 --> 0:10:21.520 would have had advantages with, but at the same time 0:10:21.679 --> 0:10:23.680 really just comes down to who can deal with the pressure. 0:10:23.800 --> 0:10:26.760 What about this whole idea that maybe that there's those 0:10:27.040 --> 0:10:28.480 I mean, because we all talk about the fact that 0:10:28.520 --> 0:10:31.079 the producers that work on Mastership Australia are actually the 0:10:31.080 --> 0:10:33.440 best and the nicest producers in the industry. That's not 0:10:33.480 --> 0:10:35.839 a secret. Everyone knows that. But what about the idea 0:10:35.840 --> 0:10:38.319 that maybe, like for Mimi, they could pop round there 0:10:38.320 --> 0:10:40.240 and just turn her off and off so that her 0:10:40.280 --> 0:10:43.520 little pastry well, which was one of the ones I 0:10:43.600 --> 0:10:46.120 read last night on Reddit, which I still think is 0:10:46.400 --> 0:10:48.840 hilarious because like, you know, when you buy, you're a 0:10:48.840 --> 0:10:51.240 fish person. So maybe I might be saying this wrong, 0:10:51.280 --> 0:10:54.080 but this is how it was being written on Reddit. 0:10:54.360 --> 0:10:56.319 Maybe they knew that your fish was a little bit 0:10:56.320 --> 0:10:58.600 more gamy and harder to do and would take a 0:10:58.600 --> 0:11:01.959 little bit more time, and they gave Pezza a fish 0:11:02.000 --> 0:11:03.679 that was easy at a butcher. 0:11:04.200 --> 0:11:05.920 People say on Reddit with the Earth's flat. 0:11:06.040 --> 0:11:10.439 So you know, the thing about Master Chef compared to 0:11:10.480 --> 0:11:12.840 other shows, and like I've obviously got no experience with 0:11:12.920 --> 0:11:15.960 other TV shows, but like Master Chef, they don't have 0:11:16.120 --> 0:11:19.719 to create drama because the cooking creates the drama, do 0:11:19.720 --> 0:11:20.320 you know what I mean? 0:11:20.360 --> 0:11:21.400 So, like any of those. 0:11:21.240 --> 0:11:24.040 Things that happened where it's like oh, like as you said, 0:11:24.040 --> 0:11:26.920 like on Mimi's ovens too high or low or you know, 0:11:27.280 --> 0:11:30.320 there's absolutely no way to be able to predict or 0:11:30.559 --> 0:11:33.480 force any of that to happen. It's purely like where 0:11:33.480 --> 0:11:36.360 they're cooking, you know, like last night, like you know, 0:11:36.440 --> 0:11:38.800 I put the fish into the steam oven without the 0:11:38.800 --> 0:11:41.320 cling film. I just completely skimmed over it. And I 0:11:41.360 --> 0:11:44.040 skimmed over the cling film and the Gion BRAHAMI pressure 0:11:44.080 --> 0:11:46.920 tests the week before. So it's just the beauty of 0:11:46.920 --> 0:11:49.120 the show, I think, is it like the magic of 0:11:49.160 --> 0:11:51.760 the food and the cooking creating the drama that doesn't 0:11:51.760 --> 0:11:54.360 have to be like people getting an argument or like 0:11:54.640 --> 0:11:55.679 stuff like that happening. 0:11:56.960 --> 0:11:59.679 Being a butcher as well was kind of an equal advantage. 0:12:00.080 --> 0:12:01.959 I mean, like he people talked about it. 0:12:01.880 --> 0:12:03.959 Because it was an obvious thing to say, seafood fish 0:12:04.000 --> 0:12:06.720 carry Yeah, but I also think, you know, Pezz also 0:12:06.760 --> 0:12:09.520 had a skill set that really played into being able 0:12:09.559 --> 0:12:10.760 to do well yes. 0:12:10.600 --> 0:12:13.160 And no, like you know, yeah, sure he's got a 0:12:13.160 --> 0:12:16.439 lot of experience with butchering red meat for his shop 0:12:16.440 --> 0:12:18.520 and that sort of thing, But like that flounder is 0:12:18.520 --> 0:12:20.720 so fid ly dude. And I don't know if anyone's 0:12:20.720 --> 0:12:23.640 taken notice of the size of Pezz's fingers pretty much 0:12:23.640 --> 0:12:25.680 the same as the sausages that he sells in the shop. 0:12:25.800 --> 0:12:28.040 You know. I think for any advantage, he had a 0:12:28.040 --> 0:12:31.400 few disadvantages too. I'm sure won't miss out that way. 0:12:31.880 --> 0:12:34.240 I was going to come back to this thought that 0:12:34.320 --> 0:12:37.120 I had we kept hearing last night that one of 0:12:37.160 --> 0:12:39.520 the reasons why you came out of the competition was 0:12:39.559 --> 0:12:43.200 because you were so enamored by our celebrity chefs that's 0:12:43.240 --> 0:12:46.079 there this day. I don't believe it. I'm calling bullshit 0:12:46.160 --> 0:12:48.640 on that. I believe that you're at the emotion at 0:12:48.640 --> 0:12:51.200 the start of the episode when he arrived, But I 0:12:51.280 --> 0:12:53.960 don't believe that that has anything to do with the 0:12:53.960 --> 0:12:56.960 fact that you might have fumbled with this cook Can 0:12:57.000 --> 0:12:57.640 you clarify? 0:12:57.960 --> 0:13:00.840 Yeah, Like, I'm a massive fan of Gosh, Like I've 0:13:00.880 --> 0:13:03.880 got his cookbook, I've been to his restaurant since Sydney. Yeah, 0:13:03.880 --> 0:13:06.720 I'm a massive fan of Josh and you know what 0:13:06.760 --> 0:13:09.840 he's done with seafood and one hundred percent like that 0:13:09.920 --> 0:13:13.520 stage of the competition, you're so like mentally and physically trained, 0:13:13.520 --> 0:13:15.880 and then to have like one of your food idols 0:13:15.920 --> 0:13:19.360 walk in the door in the actual cook I think, like, 0:13:19.440 --> 0:13:21.760 I think the pressure of having him there did play 0:13:21.760 --> 0:13:23.840 a part, and I've been reflecting on it a lot 0:13:23.960 --> 0:13:26.880 since and trying to sort of assess what did happen, 0:13:27.040 --> 0:13:28.920 And all I can sort of boil it down to 0:13:29.080 --> 0:13:31.360 is in the other pressure test where I actually did 0:13:31.480 --> 0:13:33.800 really well. I was going in with the mentality of 0:13:33.920 --> 0:13:35.520 I just want to do my best I'm going to 0:13:35.640 --> 0:13:37.319 do my absolute best. That's all I can do, and 0:13:37.360 --> 0:13:40.199 that's all that matters. Whereas I think having that pressure 0:13:40.240 --> 0:13:43.880 of not only having Josh there but being the seafood 0:13:43.920 --> 0:13:47.000 guy to then having to do this, I was focusing 0:13:47.040 --> 0:13:47.680 more on. 0:13:47.559 --> 0:13:49.640 Trying to be perfect than doing my best, do you 0:13:49.720 --> 0:13:50.200 know what I mean? 0:13:50.320 --> 0:13:52.679 And I think when you're trying to be perfect as 0:13:52.679 --> 0:13:55.360 opposed to doing your best, if you make a mistake 0:13:55.480 --> 0:13:57.719 or you get a little bit behind, or something rattles you, 0:13:57.960 --> 0:14:00.600 it's just so much easier for it to spiral. 0:14:01.040 --> 0:14:02.120 Yep, I can see that. 0:14:02.280 --> 0:14:04.640 I also think that time is going to haunt you 0:14:04.679 --> 0:14:06.960 when you watch that episode back in the Needs to Come, 0:14:07.240 --> 0:14:10.120 because it was time that for me was this. 0:14:10.600 --> 0:14:11.960 You know, you slowed. 0:14:11.640 --> 0:14:14.200 Down at some points and you were like just taking 0:14:14.280 --> 0:14:17.520 your sweet ass time, and then time would speed up 0:14:17.559 --> 0:14:19.400 and you would get anxious by it. I feel like 0:14:19.480 --> 0:14:22.800 that is the real kryptonite in that episode for you, 0:14:23.040 --> 0:14:24.960 was the management of time for sure. 0:14:25.120 --> 0:14:25.360 Yeah. 0:14:25.400 --> 0:14:27.200 And I think I just I was just in love 0:14:27.240 --> 0:14:29.720 with like the dish and like the technique, and I 0:14:29.760 --> 0:14:32.800 was just, to be honest, just enjoying like that first 0:14:32.800 --> 0:14:34.520 part of the Cool Girl. I was making the Harissa 0:14:34.640 --> 0:14:37.480 and building the flounder and you can probably see that. 0:14:37.520 --> 0:14:39.840 And then I think I was just so in love 0:14:39.880 --> 0:14:42.080 and like enjoying that part of it. But then I 0:14:42.120 --> 0:14:44.080 was like, oh shit, I've got like a whole other cookit. 0:14:44.120 --> 0:14:46.120 I've got to do so and. 0:14:46.120 --> 0:14:49.360 Someone cre me with just some dream music playing and 0:14:49.400 --> 0:14:52.680 playing you in slow motion because I did. Couch thinks 0:14:52.760 --> 0:14:54.560 that I was mad at it, because like, as that 0:14:54.680 --> 0:14:57.600 was happening, I was smashing the side of my couch. 0:14:58.080 --> 0:15:01.360 Move move what I'm. 0:15:01.200 --> 0:15:03.760 Doing, Like it's a I think it was three hours, 0:15:04.080 --> 0:15:07.680 and I was like, this is a tightly packed operation here. 0:15:07.920 --> 0:15:10.680 You know, there isn't any time to slip into that 0:15:10.880 --> 0:15:13.760 dream mode. Oh so relaxing. 0:15:13.880 --> 0:15:16.760 I know it probably haunted me forever, but. 0:15:18.200 --> 0:15:20.960 I'm still proud of like the cook I'm super proud 0:15:20.960 --> 0:15:24.040 of the competition up until then as well, and the 0:15:24.040 --> 0:15:27.400 opportunity it's going to give me. And I'm just proud 0:15:27.400 --> 0:15:29.840 of the way that I sitt have handled myself. It's 0:15:29.880 --> 0:15:33.240 a really high pressure environment and I'm actually really not 0:15:33.360 --> 0:15:36.080 great at public speaking or anything like that. Well, I 0:15:36.120 --> 0:15:38.200 definitely wasn't going into it, so that was just another 0:15:38.240 --> 0:15:39.400 sort of thing that I had to overcome. 0:15:39.880 --> 0:15:40.120 Yeah. 0:15:40.200 --> 0:15:42.680 So a likable element to you though, is that And 0:15:42.760 --> 0:15:45.040 it goes back to what I was saying to Mimi, 0:15:45.360 --> 0:15:48.400 and that is that the best people for reality television 0:15:48.800 --> 0:15:51.960 aren't show offs. They aren't the loud people, They aren't 0:15:51.960 --> 0:15:53.920 the ones that this sort of stuff comes easy to. 0:15:54.320 --> 0:15:57.560 They are the people that are authentically just being themselves 0:15:57.840 --> 0:16:00.000 and that are up loving themselves just that little bit. 0:16:00.280 --> 0:16:02.960 Because that's the currency with the audience that makes us 0:16:02.960 --> 0:16:05.720 feel like we can see ourselves on this show, because 0:16:05.760 --> 0:16:08.720 we also all sit there and think I couldn't do this, 0:16:08.880 --> 0:16:10.400 you know what I mean, how would I do this? 0:16:10.560 --> 0:16:11.920 And it makes you so relatable. 0:16:12.280 --> 0:16:15.360 I mean that's really nice and really well said, but honestly, 0:16:15.400 --> 0:16:19.360 like anyone could do it. I would encourage anyone out 0:16:19.400 --> 0:16:21.960 there that you know is a passionate home cook to 0:16:22.000 --> 0:16:23.640 give it a crack because even if. 0:16:23.520 --> 0:16:25.320 You come last, or even if you don't make. 0:16:25.160 --> 0:16:28.640 It, even that like just the personal growth and like 0:16:28.720 --> 0:16:31.280 the opportunity you get from that, it's just second and none. Yeah, 0:16:31.320 --> 0:16:33.760 I would encourage, like anyone and everyone to give it 0:16:33.800 --> 0:16:35.880 a crack because, as you said, like you don't have 0:16:35.920 --> 0:16:39.080 to be the loudest in the room, me, Mimi James 0:16:39.120 --> 0:16:40.960 who went first, Like we all we all sort of 0:16:40.960 --> 0:16:43.800 proved that, like it's about the cooking and it's it's 0:16:43.840 --> 0:16:45.360 about you because at the end of the day, like 0:16:45.600 --> 0:16:48.160 people obviously love your food and love the cooking, but 0:16:48.480 --> 0:16:50.720 they might come for the food and come for the cooking. 0:16:50.480 --> 0:16:52.800 But they stay for you. So I think that's sort 0:16:52.800 --> 0:16:53.840