WEBVTT - UNPACK THE FIRST WEEK OF MASTERCHEF AUSTRALIA

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<v Speaker 1>It's in the news today, but it was actually on

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<v Speaker 1>TV Reload the podcast last week they light Welcome.

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<v Speaker 2>Back to TV Reload. My name's Benjamin Norris and on

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<v Speaker 2>this podcast I go behind the scenes with the biggest

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<v Speaker 2>players in television. Each episode you will get a front

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<v Speaker 2>row seat with content makers like executive producers, writers, editors

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<v Speaker 2>and casting agents, plus the talent that we see on

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<v Speaker 2>our screens. TV Reload reloads the shows that you are

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<v Speaker 2>currently watching and gives you a better insight at our

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<v Speaker 2>television industry and streaming services today. On the podcast, I

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<v Speaker 2>have two special guests from the latest series of Mastershire

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<v Speaker 2>for Australia. I have Chris and Dolan, who were the

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<v Speaker 2>first and second contestants to be eliminated from the competition,

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<v Speaker 2>but they totally left an impression on Australian audiences. The

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<v Speaker 2>competition is in its fourteenth season and this time Channel

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<v Speaker 2>ten have served up an impressive cast of fans versus favorites.

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<v Speaker 2>The competition is unbelievable and the food content being so

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<v Speaker 2>is exactly why this show is just as impressive now

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<v Speaker 2>as ever before. You can also here with today's guests

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<v Speaker 2>that Master Sheeff Australia has a backbone to its structure

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<v Speaker 2>that relies on building relationships rather than manufacturing drama, which

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<v Speaker 2>is quite rare in the landscape of reality television all

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<v Speaker 2>around the world. Today, Chris will talk about his time

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<v Speaker 2>on the show and unpack his highs and lows. I

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<v Speaker 2>then move on to Delan, who will talk about his

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<v Speaker 2>insights into how he thinks he prepared for the intensity

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<v Speaker 2>of that kitchen. However, let's get started with this week's episode.

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<v Speaker 2>I'd like to first welcome Chris to TV Reload.

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<v Speaker 1>I went to zero expectations, man like I didn't think

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<v Speaker 1>I was going to get through master Sheriff hast produced

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<v Speaker 1>some of the biggest names in food.

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<v Speaker 3>I just decided to apply and then got the call the.

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<v Speaker 2>First time ever. It's fans versus feverites.

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<v Speaker 1>They don't want you to forget the moment, like how

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<v Speaker 1>you feel the most talented team of vans that we've

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<v Speaker 1>ever found.

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<v Speaker 3>That has a lot to prove just because she was

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<v Speaker 3>the first winner.

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<v Speaker 2>These fans have been watching season after season of Mastership,

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<v Speaker 2>and now it's their time.

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<v Speaker 1>The kitchen has changed, the challenges have changed, the judges

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<v Speaker 1>have changed, the whole formats different.

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<v Speaker 2>Hi, Chris, how are you.

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<v Speaker 3>I'm going really well, actually, or the excitement's sort of

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<v Speaker 3>gone and now I can just enjoy watching the show

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<v Speaker 3>as a spectator.

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<v Speaker 2>Absolutely well. Congratulations on your time on Australian Master Chef.

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<v Speaker 2>It was an absolute rollercoaster write for you. What specifically

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<v Speaker 2>did you learn from your time on the fourteenth series.

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<v Speaker 3>I learned that I was resilient. A lot of stuff

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<v Speaker 3>didn't go right on the show, even in my successful cooks,

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<v Speaker 3>but it's finding myself and you know, being able to

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<v Speaker 3>stay calm and be in the moment.

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<v Speaker 2>From the moment you turned up on the show, there

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<v Speaker 2>was just something so incredibly relatable about you. And you know,

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<v Speaker 2>from being an officionado of reality television, I've quickly worked

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<v Speaker 2>out that somehow I seem to connect to the first

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<v Speaker 2>person who leaves. I don't know what that is. Maybe

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<v Speaker 2>it's the underdog in myself, but I think you stood

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<v Speaker 2>out and so I think that that's pretty impressive, Todo.

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<v Speaker 3>Thank you. Look, you know what, the support has been

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<v Speaker 3>amazing too. A lot of people have said that they've

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<v Speaker 3>connected with me and I was just being me, So

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<v Speaker 3>I don't know what I was doing any different to

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<v Speaker 3>everyone else, but really it's really cool. To hear that

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<v Speaker 3>sort of stuff.

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<v Speaker 2>Well, that's why you get picked to be on these shows.

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<v Speaker 2>You know, you have to have some kind of X factor,

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<v Speaker 2>you know. I'm so inspired by watching the food and

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<v Speaker 2>watching the cooking every episode, But I want to know,

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<v Speaker 2>how did you get inspired to apply for the show.

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<v Speaker 3>I've always been around good food because my dad was

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<v Speaker 3>a chef, so we've always had good food around us,

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<v Speaker 3>But I never really appreciated the cooking side of things

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<v Speaker 3>up until the first Lockdown in twenty twenty, so at that,

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<v Speaker 3>I guess at that stage, and I was doing food

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<v Speaker 3>photography just because I had nothing else to take photos on,

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<v Speaker 3>and I was missing mum's food as well, So I

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<v Speaker 3>started cooking and taking photos of that. And then Back

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<v Speaker 3>to Win came on and I was like, oh man,

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<v Speaker 3>this is just skipping me in all different places. And

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<v Speaker 3>I started cooking more and I fell in love with it.

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<v Speaker 2>And then how did you apply, like, you know, how

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<v Speaker 2>to get onto the show? Were people watching you through

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<v Speaker 2>the windows of your home? Did you just fill out

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<v Speaker 2>an application process? Did someone w you in?

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<v Speaker 3>Pretty much? Someone dogged me in. So an old friend

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<v Speaker 3>of mine actually who used to be on the who

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<v Speaker 3>was on the show I can't remember what season a

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<v Speaker 3>few years back, and she encouraged me to apply, and

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<v Speaker 3>I was like, echindy me, I only have been doing

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<v Speaker 3>this for that long. But she was like, oh, you'll

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<v Speaker 3>be fine, and you know, got nothing to lose. So

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<v Speaker 3>I was like, you, I suppose you're right, you know,

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<v Speaker 3>like I'm in a good place in my life. I

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<v Speaker 3>might as well just give it a shot. Nothing happens

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<v Speaker 3>and no one needs to know about it. But I

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<v Speaker 3>just decided to apply and then got the call, and

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<v Speaker 3>then there you.

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<v Speaker 2>Are and getting back to sort of the inspiration of

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<v Speaker 2>the food was funny. In one of the episodes, you

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<v Speaker 2>revealed that you had to cook with anchovies, and I

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<v Speaker 2>immediately paused what I was watching because I have the

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<v Speaker 2>luxury of doing it. I was watching it on catch up,

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<v Speaker 2>and I went and bought anchovies to go and make something.

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<v Speaker 2>Yeah with that food, I mean, is it resful? And

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<v Speaker 2>does that really change the course of your whole time

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<v Speaker 2>on the show, with just the choice of something so

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<v Speaker 2>simple as anchopies?

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<v Speaker 3>It does, just because look, for me, that was a

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<v Speaker 3>really interesting cook because I mean, this is what the

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<v Speaker 3>show's about, you know, like you're always in that comfort

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<v Speaker 3>zone of choosing whatever you want to cook. I mean,

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<v Speaker 3>this is part of the reason why I got on,

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<v Speaker 3>because I needed to challenge myself. Obviously it wasn't the

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<v Speaker 3>best cook. You had a couple of stumbles along the

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<v Speaker 3>way because I was worrying about the stir fry, and

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<v Speaker 3>then I started to smell.

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<v Speaker 2>Some burning and I was like, whoops, the noodles.

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<v Speaker 3>Luckily I had a second batch. You didn't change out

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<v Speaker 3>the oil. Though I didn't change out the oil. It

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<v Speaker 3>was right down to the wire, so I didn't actually

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<v Speaker 3>get to taste it. Okay, So I'm hoping that it's okay.

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<v Speaker 2>You know, when working with the producers, did they give

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<v Speaker 2>you a sense of how they wanted your character to

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<v Speaker 2>come across or how you were going to fit into

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<v Speaker 2>the cast.

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<v Speaker 3>We never really had that discussion, you know. It was

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<v Speaker 3>just like me for me being me. So I think

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<v Speaker 3>that's the only thing I can do, that's the only

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<v Speaker 3>thing that I can control. I think if I did

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<v Speaker 3>anything different, it would have come off wrong or not authentic.

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<v Speaker 2>Do they ever say to you, let's lean into this

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<v Speaker 2>aspect of you know who you are? That's just I

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<v Speaker 2>always was curious about it.

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<v Speaker 3>Maybe I'm just a bit lucky in the sense that

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<v Speaker 3>you know, like it was okay for.

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<v Speaker 1>Me to be me.

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<v Speaker 2>You were delivering.

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<v Speaker 3>Yeah, yeah, I was doing all the right things.

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<v Speaker 2>The choices in what gets shown and what happens on television.

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<v Speaker 2>Was that interesting for you to watch it back?

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<v Speaker 3>Yeah? It was actually just because when you're cooking and

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<v Speaker 3>then when you're up there talking to the judges, you're

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<v Speaker 3>in the moment, you know, and you know it's surreal

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<v Speaker 3>you're talking to people that you've been watching on TV

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<v Speaker 3>for the last few years. It's like every day. It

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<v Speaker 3>was just like, oh my god, so I'm making a

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<v Speaker 3>Christian noodle of mission in Vietnamese. Just one of my

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<v Speaker 3>favorite things eating growing up, and just fond memories of

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<v Speaker 3>this dish. I grew up not seeing Dad that often,

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<v Speaker 3>but we did manage to spend time together on the weekends.

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<v Speaker 3>We'd go every Sunday for this shop in foot Stray.

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<v Speaker 3>We didn't know the name of the shop, and it

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<v Speaker 3>was green, so we just called a green shop, and

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<v Speaker 3>it was just like, I've got green shop?

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<v Speaker 1>Did I get mess young tactic?

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<v Speaker 3>There were certain things that I would have that I

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<v Speaker 3>said that I didn't know I said until I watched

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<v Speaker 3>fac and I was like, oh, Like, for example, when

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<v Speaker 3>mal said how was your spaghetti work or how was

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<v Speaker 3>your pastor work? I was like, yeah, I think it's good.

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<v Speaker 3>I was like, did I say that? Because clearly, you know,

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<v Speaker 3>I wasn't that happy with my pastor.

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<v Speaker 2>It's one of those things though, you know, It's what

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<v Speaker 2>happens to your mind when you're an everyday person and

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<v Speaker 2>then all of a sudden you're in front of a camera.

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<v Speaker 2>We don't realize sort of what we're what we're saying.

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<v Speaker 2>But also sometimes I think a lot of people don't

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<v Speaker 2>realize how they come across to others. Yeah.

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<v Speaker 3>I always thought about that as well, and I think

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<v Speaker 3>for me there was also part of the reason why

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<v Speaker 3>I was kind of nervous about coming on. I was

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<v Speaker 3>just like, look, I'm pretty true to myself. I know

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<v Speaker 3>who I am, but you know, there's always that degree

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<v Speaker 3>of you know, oh you will people like me and

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<v Speaker 3>all that sort of stuff. So that's nerve wracking.

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<v Speaker 2>It's like therapy. Reality televisions like therapy.

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<v Speaker 1>It is, isn't it.

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<v Speaker 3>But like I said earlier, it's a lot about self discovery.

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<v Speaker 3>You don't know, you don't have the luxury of seeing yourself.

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<v Speaker 3>You know, it's not like it's a weird thing. You know,

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<v Speaker 3>I probably wouldn't recommend it for everyone. Get help in

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<v Speaker 3>other ways if you need something like that. But you know,

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<v Speaker 3>for me, it was interesting, like there's obviously things I

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<v Speaker 3>can improve on too, you know, like the way I

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<v Speaker 3>handle stressed. Maybe shouldn't be so nervous. Maybe figure out

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<v Speaker 3>why my hands shake when I get so nervous. You know,

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<v Speaker 3>this all that sort of stuff.

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<v Speaker 2>When did you learn that you would be up against

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<v Speaker 2>some of these amazing returning favorites.

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<v Speaker 3>You know, I had already applied, right, and then I

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<v Speaker 3>think there was like a leak. I think initially it

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<v Speaker 3>was like fans versus food is and Julie Goodwin's there,

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<v Speaker 3>and I was like, what, like I just a bit

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<v Speaker 3>of my application. Maybe I should have just waited next year,

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<v Speaker 3>because this is this is insane.

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<v Speaker 2>Yeah, And you know what was really strange is throughout

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<v Speaker 2>the production, you know, Julie at times look super nervous,

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<v Speaker 2>you know, and all of us know her as this

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<v Speaker 2>she's almost the face of Master Chef because she was

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<v Speaker 2>the first winner. What was it like during your time

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<v Speaker 2>on the show. Was she more or less as you expected?

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<v Speaker 2>Her to be.

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<v Speaker 3>She was everything I expected and more. I think there

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<v Speaker 3>was no one on that show more genuine than Julie

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<v Speaker 3>Goodwin to me, especially reconnected straight away. She's such a

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<v Speaker 3>beautiful person. What you see on screen is absolutely who

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<v Speaker 3>she is. You know, she's hilarious. You know she's gone

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<v Speaker 3>through so much, but you know she's resilient and she's

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<v Speaker 3>an inspiring person. We've seen it, even in that first week.

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<v Speaker 3>You know she has a lot to prove just because

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<v Speaker 3>she was the first winner, and I reckon she's delivered.

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<v Speaker 3>It's incredible.

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<v Speaker 2>It's great television.

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<v Speaker 3>You know.

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<v Speaker 2>It all came down to that last meal where you

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<v Speaker 2>burnt the noodles in your Misa young. I think I've

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<v Speaker 2>said that correctly and then didn't take and then didn't take.

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<v Speaker 2>You didn't take the fresh batch of noodles out of

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<v Speaker 2>the oil. And you know, first point to this is

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<v Speaker 2>have you had nightmares? Because I can imagine that you

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<v Speaker 2>would have you had nightmares about that cook since filming.

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<v Speaker 3>Yeah, I'd be lying if I did not nightmares. But

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<v Speaker 3>there's moments where I'm just like, you know what it

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<v Speaker 3>feels if you gave me back thirty seconds or even

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<v Speaker 3>a minute that that cook would have gone completely different.

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<v Speaker 3>It didn't occur to me to change the oil there.

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<v Speaker 2>I should have cleaned it out first.

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<v Speaker 3>The oil is going to affect the taste of my noodles.

0:10:29.679 --> 0:10:31.640
<v Speaker 3>I mean, I could leave the noodles of the plate,

0:10:32.000 --> 0:10:34.640
<v Speaker 3>but the dish might be a little bit too simple,

0:10:35.800 --> 0:10:41.160
<v Speaker 3>so I decided to roll with it. The issue was yet,

0:10:41.200 --> 0:10:44.560
<v Speaker 3>obviously the burnt oil, so it did not occur to me.

0:10:44.640 --> 0:10:46.840
<v Speaker 3>I think the mass Shift kitchen does think to you,

0:10:46.880 --> 0:10:48.600
<v Speaker 3>there's a lot of pressure in there. You don't think

0:10:49.040 --> 0:10:50.040
<v Speaker 3>this is the question.

0:10:50.080 --> 0:10:51.920
<v Speaker 2>I think all of you must be thinking. You know,

0:10:51.920 --> 0:10:53.760
<v Speaker 2>when you come out of the competition a little bit early,

0:10:54.000 --> 0:10:55.920
<v Speaker 2>you know, if you had your chance over again, was

0:10:55.960 --> 0:10:58.400
<v Speaker 2>there a meal that you had up your sleeve that

0:10:58.440 --> 0:11:00.320
<v Speaker 2>we didn't get to see that was kind of like

0:11:00.360 --> 0:11:03.120
<v Speaker 2>your hero cook that you're holding onto.

0:11:03.520 --> 0:11:05.360
<v Speaker 3>There were a couple, but there was one dish that

0:11:05.640 --> 0:11:08.440
<v Speaker 3>I really wanted to make. I've been playing around with

0:11:08.440 --> 0:11:11.040
<v Speaker 3>more vietname is food, just because it's food that my

0:11:11.120 --> 0:11:13.920
<v Speaker 3>mum cooks for me growing up, and I'm at that

0:11:13.960 --> 0:11:15.720
<v Speaker 3>stage of my life where I'm now like I need

0:11:15.760 --> 0:11:19.320
<v Speaker 3>to start embracing my culture more and learning from mum

0:11:19.400 --> 0:11:22.640
<v Speaker 3>so does a dish called Migua, which is it's a

0:11:22.640 --> 0:11:26.720
<v Speaker 3>noodle dish. It's sort of like a soup slash salad

0:11:26.800 --> 0:11:29.720
<v Speaker 3>type noodle. It's really weird, like it uses a broth,

0:11:29.760 --> 0:11:32.920
<v Speaker 3>but very minimal broth. It's delicious. It's like turmeric noodles,

0:11:32.920 --> 0:11:35.960
<v Speaker 3>and it's Yeah, it's something I really wanted to try making.

0:11:36.320 --> 0:11:38.240
<v Speaker 2>It's great to hear that you're saying that, you know

0:11:38.280 --> 0:11:42.080
<v Speaker 2>that you're wanting to reinvest in seat of explore your culture.

0:11:42.280 --> 0:11:44.360
<v Speaker 3>I'm at that stage in my life where I'm starting

0:11:44.360 --> 0:11:47.560
<v Speaker 3>to find myself and reconnect with what's important to me

0:11:47.679 --> 0:11:50.520
<v Speaker 3>or what I know now is important to me. Back then,

0:11:50.559 --> 0:11:51.679
<v Speaker 3>you know, when I was a kid, it was all

0:11:51.679 --> 0:11:53.679
<v Speaker 3>about fitting in. It's a different world that we live

0:11:53.720 --> 0:11:56.400
<v Speaker 3>in these days, and people are much more accepting. So

0:11:56.480 --> 0:11:59.320
<v Speaker 3>I feel like that's really empowering for me to embrace

0:11:59.320 --> 0:11:59.840
<v Speaker 3>who I am.

0:12:00.080 --> 0:12:02.079
<v Speaker 2>I grew up in the nineties, so it's like everyone

0:12:02.080 --> 0:12:04.280
<v Speaker 2>had to look like the cast of friends, and then,

0:12:04.640 --> 0:12:06.640
<v Speaker 2>you know, you look at the generation these days and

0:12:06.760 --> 0:12:10.080
<v Speaker 2>people are just gravitating. They want to own their individualism,

0:12:10.160 --> 0:12:12.000
<v Speaker 2>you know, which we never did before. You know, we

0:12:12.040 --> 0:12:14.680
<v Speaker 2>were all trying to just fit in. And fly under

0:12:14.679 --> 0:12:16.160
<v Speaker 2>the radar. You know, what are you going to do

0:12:16.280 --> 0:12:19.839
<v Speaker 2>with this platform? You know, with great power comes great responsibility,

0:12:20.440 --> 0:12:23.120
<v Speaker 2>not just for Spider Man Ben, but for chefs as well.

0:12:23.760 --> 0:12:25.319
<v Speaker 2>Have you started to think about what do you want

0:12:25.360 --> 0:12:27.120
<v Speaker 2>to what you want to do, and what's next for you?

0:12:27.320 --> 0:12:30.360
<v Speaker 3>Short term? For me, I want to keep cooking, you know,

0:12:30.679 --> 0:12:32.720
<v Speaker 3>I've still got so much to learn, so I'm going

0:12:32.800 --> 0:12:35.280
<v Speaker 3>to start looking around hopefully get some work experience in

0:12:35.320 --> 0:12:39.120
<v Speaker 3>a kitchen. That's short term.

0:12:39.280 --> 0:12:40.920
<v Speaker 1>I know this isn't the way you wanted to go out.

0:12:41.720 --> 0:12:45.760
<v Speaker 3>Sucks being first, but had a blast. I mean it's

0:12:45.800 --> 0:12:47.920
<v Speaker 3>only been a week, but I learn a lot in

0:12:47.920 --> 0:12:50.200
<v Speaker 3>this short period of time. And I'm going to go

0:12:50.200 --> 0:12:52.120
<v Speaker 3>home and I'm going to keep cooking and have you

0:12:52.120 --> 0:12:53.480
<v Speaker 3>see me next time. I'm just going to be a

0:12:53.480 --> 0:12:58.280
<v Speaker 3>better cook. You know, I don't know whether being a

0:12:58.280 --> 0:13:00.480
<v Speaker 3>full time chef is for me yet figure it out,

0:13:00.520 --> 0:13:03.320
<v Speaker 3>but ultimately I love food, photography, and I love writing,

0:13:03.400 --> 0:13:05.720
<v Speaker 3>so hopefully, you know there might be something in media

0:13:05.800 --> 0:13:08.000
<v Speaker 3>for me, or even just following that passion that would

0:13:08.000 --> 0:13:08.400
<v Speaker 3>be sweet.

0:13:08.440 --> 0:13:10.600
<v Speaker 2>Well, I can tell you that nothing comes easily in

0:13:10.679 --> 0:13:14.040
<v Speaker 2>the industry of media, but if you build it they

0:13:14.080 --> 0:13:17.200
<v Speaker 2>will come, and I think that you have a very

0:13:17.200 --> 0:13:19.080
<v Speaker 2>strong talent there, so you should you should hang on

0:13:19.120 --> 0:13:21.120
<v Speaker 2>to that. And I think Melissa was right. You know,

0:13:21.200 --> 0:13:23.000
<v Speaker 2>she gave you a piece of advice. Don't be afraid

0:13:23.040 --> 0:13:25.200
<v Speaker 2>to put your foot on the gas and give it

0:13:25.240 --> 0:13:28.280
<v Speaker 2>some extra and that's probably that's probably what you need.

0:13:28.480 --> 0:13:30.720
<v Speaker 3>Well, I think now I've got the confidence to do so,

0:13:30.720 --> 0:13:33.840
<v Speaker 3>So you know that's sort of that sort of advice.

0:13:34.040 --> 0:13:35.440
<v Speaker 3>Is that it really stuck with me.

0:13:35.720 --> 0:13:37.880
<v Speaker 2>Who's your pick to win at this point of the competition,

0:13:37.920 --> 0:13:40.400
<v Speaker 2>not who you might know or whatever the rumor mill

0:13:40.480 --> 0:13:42.400
<v Speaker 2>might be saying, but at this point when you left

0:13:42.440 --> 0:13:44.400
<v Speaker 2>the competition, who is your pick to win the show?

0:13:44.920 --> 0:13:47.080
<v Speaker 3>That's a tough one, right. So when I got in,

0:13:47.280 --> 0:13:50.520
<v Speaker 3>I always thought Tommy and Manoli were the strongest, just

0:13:50.600 --> 0:13:53.480
<v Speaker 3>because they've just come off the show. You know, they're

0:13:53.559 --> 0:13:57.080
<v Speaker 3>match fit, you know they use to the pressure, so

0:13:57.120 --> 0:13:59.880
<v Speaker 3>I alsought they were the strongest. But after seeing what

0:14:00.000 --> 0:14:03.160
<v Speaker 3>everyone's been doing, everyone is so strong in the favorites,

0:14:03.600 --> 0:14:06.120
<v Speaker 3>so it'd be tough to go against them. But you

0:14:06.200 --> 0:14:08.600
<v Speaker 3>know I'm biased too, so you can go anyway, like

0:14:08.720 --> 0:14:10.760
<v Speaker 3>I'm hoping a fan will win, But it's going to

0:14:10.840 --> 0:14:11.520
<v Speaker 3>be tough.

0:14:12.000 --> 0:14:15.320
<v Speaker 2>Yeah, I think it's it's anyone's game at this point,

0:14:15.400 --> 0:14:18.719
<v Speaker 2>because look, it's like a chooser own invention novel. One

0:14:18.760 --> 0:14:20.280
<v Speaker 2>minute you're at the top of the class and the

0:14:20.320 --> 0:14:23.920
<v Speaker 2>next minute you're leaving. You know, even watching Harry's standing

0:14:23.920 --> 0:14:26.880
<v Speaker 2>there with you, you know, you'd be shocked watching the

0:14:26.960 --> 0:14:29.840
<v Speaker 2>story arcs, you know, thinking how quickly you can just

0:14:29.880 --> 0:14:32.000
<v Speaker 2>all of a sudden be gone from the show.

0:14:32.680 --> 0:14:34.520
<v Speaker 3>It's good television, it's good.

0:14:34.480 --> 0:14:36.480
<v Speaker 2>Telling, you know. I asked someone, I asked this to

0:14:36.560 --> 0:14:39.040
<v Speaker 2>everyone who joins the podcast. What's something from behind the

0:14:39.040 --> 0:14:41.400
<v Speaker 2>scenes that we didn't get a chance to see that

0:14:41.440 --> 0:14:44.960
<v Speaker 2>we won't see from your making of Master Chef? Maybe

0:14:45.200 --> 0:14:47.800
<v Speaker 2>behind the scenes tasty morsel.

0:14:48.280 --> 0:14:50.640
<v Speaker 3>For me, the behind the scenes is more so just

0:14:50.680 --> 0:14:53.360
<v Speaker 3>the hanging out outside of the kitchen, you know, like

0:14:53.520 --> 0:14:56.000
<v Speaker 3>being in each other's apartments and tasting each other's food.

0:14:56.080 --> 0:14:58.360
<v Speaker 3>That was like probably one of the best parts of

0:14:58.400 --> 0:15:01.120
<v Speaker 3>it all, just because no pressure of the cameras, no

0:15:01.160 --> 0:15:05.040
<v Speaker 3>pressure of the judges, is just people genuinely enjoying cooking

0:15:05.080 --> 0:15:06.840
<v Speaker 3>for each other, and that's what it was all about.

0:15:06.840 --> 0:15:07.880
<v Speaker 3>For me, that was great.

0:15:08.800 --> 0:15:10.760
<v Speaker 2>Have you got who's your best friend? From the show.

0:15:10.800 --> 0:15:11.520
<v Speaker 2>Can we can we.

0:15:11.480 --> 0:15:14.640
<v Speaker 3>Say that my best from the show. Oh no, I

0:15:14.680 --> 0:15:16.920
<v Speaker 3>can't say that. I don't know who it is.

0:15:18.160 --> 0:15:20.000
<v Speaker 2>Tell me who's gonna who do you reckon? You'll be

0:15:20.040 --> 0:15:22.160
<v Speaker 2>still talking to in ten years? Who will you be

0:15:22.200 --> 0:15:23.320
<v Speaker 2>cooking with in ten years?

0:15:23.840 --> 0:15:25.800
<v Speaker 3>You know what the beauty, the beauty of social media is,

0:15:25.920 --> 0:15:28.800
<v Speaker 3>I'll be connecting with everyone. But that being said, anyone

0:15:28.840 --> 0:15:31.400
<v Speaker 3>in Melbourne. You know, it's it's easier to catch up

0:15:31.400 --> 0:15:33.560
<v Speaker 3>with them. So all my Melbourne people are just yeah,

0:15:33.600 --> 0:15:34.280
<v Speaker 3>they're They're great.

0:15:34.400 --> 0:15:37.040
<v Speaker 2>Will keep me posted because I'm a Melbourneite. So I

0:15:37.080 --> 0:15:39.320
<v Speaker 2>can come to a pop up restaurant if you're doing so,

0:15:39.720 --> 0:15:44.240
<v Speaker 2>because well, I'm in your audience, so I'll be there.

0:15:44.880 --> 0:15:46.680
<v Speaker 1>Awesome, Thanks so much for your time.

0:15:46.720 --> 0:15:48.280
<v Speaker 2>It was so amazing to be able to have this

0:15:48.360 --> 0:15:50.440
<v Speaker 2>chat with you. And yeah, enjoy the ride.

0:15:50.640 --> 0:15:53.320
<v Speaker 3>I loved it man, Thank you. Thanks Andrew, Well.

0:15:53.160 --> 0:15:55.440
<v Speaker 2>I hope you enjoyed that chat with Chris. He was

0:15:55.480 --> 0:15:58.320
<v Speaker 2>fantastic on this season and I really hope he finds

0:15:58.560 --> 0:16:01.760
<v Speaker 2>his niche in the industry. But from first Out to

0:16:01.840 --> 0:16:05.080
<v Speaker 2>second Out, I now have Delan, who I will bring

0:16:05.120 --> 0:16:05.880
<v Speaker 2>into the chat.

0:16:06.280 --> 0:16:11.400
<v Speaker 1>When I cook, I just zone out of all the issues,

0:16:11.480 --> 0:16:15.320
<v Speaker 1>problems or whatever happens in the background. I've been a

0:16:15.320 --> 0:16:18.760
<v Speaker 1>fan of Master Chef for many years. I even watched

0:16:18.800 --> 0:16:19.360
<v Speaker 1>season one.

0:16:19.400 --> 0:16:22.120
<v Speaker 2>You know, Hi, Delan, how are you.

0:16:22.320 --> 0:16:23.440
<v Speaker 1>I'm good. I'm you.

0:16:24.280 --> 0:16:27.040
<v Speaker 2>I'm really good. And I have to say congratulations on

0:16:27.080 --> 0:16:30.000
<v Speaker 2>your time on Australian Master Chef. I'm in awe of

0:16:30.040 --> 0:16:34.760
<v Speaker 2>your polywaffle attempt because of your ability to stay calm

0:16:34.960 --> 0:16:37.840
<v Speaker 2>during this pressure test. Where did you learn that strength from?

0:16:38.160 --> 0:16:41.400
<v Speaker 1>How to stay calm? Yeah, I've been married for a while,

0:16:41.840 --> 0:16:45.960
<v Speaker 1>two kids, two really young kids. I run my own listeners,

0:16:46.000 --> 0:16:49.640
<v Speaker 1>dealing with employees. I think you learn a little bit

0:16:49.760 --> 0:16:50.920
<v Speaker 1>from I think all of that.

0:16:51.200 --> 0:16:54.160
<v Speaker 2>I couldn't believe watching it because I guess in comparison

0:16:54.320 --> 0:16:56.800
<v Speaker 2>to Alvin, he was losing his mind, and you were

0:16:56.840 --> 0:16:59.520
<v Speaker 2>smiling and always looking like you could walk the runway,

0:16:59.800 --> 0:17:02.680
<v Speaker 2>and yet you know, things were kind of falling down

0:17:02.720 --> 0:17:06.520
<v Speaker 2>around you, but you still manage to have this brilliant attitude.

0:17:06.040 --> 0:17:09.600
<v Speaker 1>Even though stuff was going wrong, not my way at

0:17:09.600 --> 0:17:11.879
<v Speaker 1>the start. If I kept going and if I was

0:17:11.880 --> 0:17:14.199
<v Speaker 1>worrying about it, it's just going to make everything worse,

0:17:14.440 --> 0:17:17.520
<v Speaker 1>not better. So it was just one element that's just

0:17:17.560 --> 0:17:20.080
<v Speaker 1>that tempering off that chocolate at the start that really

0:17:20.480 --> 0:17:25.520
<v Speaker 1>got me behind. The temperature is not dropping, so I

0:17:25.560 --> 0:17:28.480
<v Speaker 1>know I'm a bit behind now, isn't it one more degree?

0:17:28.640 --> 0:17:31.199
<v Speaker 1>I won't go down? Why don't temporary properly? I'm not

0:17:31.240 --> 0:17:34.600
<v Speaker 1>going to get that texture or that thickness. So I'm

0:17:34.600 --> 0:17:38.800
<v Speaker 1>going to take my time with this, but like a

0:17:38.840 --> 0:17:40.880
<v Speaker 1>half an hour or so. But you know, I made

0:17:40.920 --> 0:17:43.240
<v Speaker 1>sure that I don't take any shortcuts. We're tempering the

0:17:43.320 --> 0:17:46.560
<v Speaker 1>chocolate because that's the whole dish. If I don't get

0:17:46.600 --> 0:17:50.399
<v Speaker 1>the chocolate right to the right consistency, I'm not going

0:17:50.440 --> 0:17:51.640
<v Speaker 1>to have a waffle.

0:17:51.840 --> 0:17:53.359
<v Speaker 2>I can imagine that there would be a lot of

0:17:53.400 --> 0:17:57.399
<v Speaker 2>people trying to recreate a lot of these Master chef recipes.

0:17:57.640 --> 0:18:01.560
<v Speaker 2>Do you think that this particular Adriano Zombo creation is

0:18:01.600 --> 0:18:04.760
<v Speaker 2>something that people could recreate in their homes?

0:18:05.080 --> 0:18:06.840
<v Speaker 1>I can think of a few people that would try

0:18:06.880 --> 0:18:10.040
<v Speaker 1>to recreate it. But yeah, I reckon you could if

0:18:10.680 --> 0:18:14.080
<v Speaker 1>there's a lot of ingredients. Man Like, there's loads and

0:18:14.080 --> 0:18:16.720
<v Speaker 1>loads of ingredients, and to be honest, there're some ingredients

0:18:16.720 --> 0:18:18.639
<v Speaker 1>that I haven't never even heard of.

0:18:21.400 --> 0:18:23.760
<v Speaker 4>Pectin is the ingredient in the jam that's going to

0:18:23.840 --> 0:18:26.760
<v Speaker 4>make it set, and it's a critical element in this dish.

0:18:27.000 --> 0:18:29.600
<v Speaker 4>And if I don't get the jam right, I know

0:18:30.280 --> 0:18:31.800
<v Speaker 4>that that's the end of the road for me.

0:18:34.760 --> 0:18:36.840
<v Speaker 2>Can you yell out to the rooftop, you know, to

0:18:36.920 --> 0:18:39.760
<v Speaker 2>the balcony and ask some of the other maybe more

0:18:39.800 --> 0:18:43.199
<v Speaker 2>experienced chefs or maybe chefs that might possibly use that

0:18:43.359 --> 0:18:45.360
<v Speaker 2>ingredient more? Can you ask them for any advice?

0:18:45.640 --> 0:18:48.680
<v Speaker 1>Well, because you're under a lot of time, fresh are

0:18:48.960 --> 0:18:52.560
<v Speaker 1>you don't really care what that ingredient does. Throw it

0:18:52.560 --> 0:18:54.959
<v Speaker 1>in there, jack it in and then cook for that

0:18:55.040 --> 0:18:58.560
<v Speaker 1>long and then let to worry about what that ingredientctually does.

0:18:58.880 --> 0:19:01.240
<v Speaker 2>I loved your comment that it looked like a rat

0:19:01.240 --> 0:19:03.560
<v Speaker 2>with feathers. I just couldn't stop laughing.

0:19:04.000 --> 0:19:06.600
<v Speaker 1>What else are you supposed to do? Because if you

0:19:06.640 --> 0:19:09.879
<v Speaker 1>don't enjoy what you're doing, and if you don't have

0:19:09.960 --> 0:19:11.960
<v Speaker 1>a little bit of fun while you're doing that, there's

0:19:11.960 --> 0:19:17.359
<v Speaker 1>no there's no point in life. I guess, yeah, it

0:19:17.400 --> 0:19:22.199
<v Speaker 1>looks like a rat with feathers. It's okay, Dolan, have

0:19:22.280 --> 0:19:23.800
<v Speaker 1>you seen mine?

0:19:24.000 --> 0:19:24.639
<v Speaker 2>You're okay.

0:19:27.920 --> 0:19:30.240
<v Speaker 1>I knew my marshmallow was going to be an issue

0:19:30.280 --> 0:19:33.359
<v Speaker 1>because it kind of by the time I hyped him

0:19:33.680 --> 0:19:36.159
<v Speaker 1>went back to the first one to spread it. It

0:19:36.280 --> 0:19:39.240
<v Speaker 1>was set already, so I didn't have time to redo

0:19:39.280 --> 0:19:41.040
<v Speaker 1>the whole batch, which I could have I had I

0:19:41.080 --> 0:19:43.080
<v Speaker 1>had more ingredients, but I didn't want to be falled

0:19:43.080 --> 0:19:44.919
<v Speaker 1>I didn't want to fall behind on time again, so

0:19:44.960 --> 0:19:47.560
<v Speaker 1>I just went with it, chucked all the other ingredients,

0:19:47.680 --> 0:19:50.000
<v Speaker 1>leveled them on top. But then Andy and Jock came

0:19:50.040 --> 0:19:53.399
<v Speaker 1>along and said, look, it looked like more a rocky road. Mate.

0:19:53.440 --> 0:19:55.159
<v Speaker 1>It does look like a rocky road. But if it

0:19:55.240 --> 0:19:56.800
<v Speaker 1>tastes like Zimberest dessert, I'm.

0:19:56.720 --> 0:19:59.760
<v Speaker 2>Happy, absolutely, and I love rocky road, so that would

0:19:59.760 --> 0:20:00.639
<v Speaker 2>have worked well for me.

0:20:00.920 --> 0:20:02.560
<v Speaker 1>I don't know whether you saw it. It was in

0:20:02.560 --> 0:20:05.600
<v Speaker 1>the episode where last ten minutes I'm reading, I'm looking

0:20:05.640 --> 0:20:07.359
<v Speaker 1>at the shapes. There was like a diagram with like

0:20:07.480 --> 0:20:11.000
<v Speaker 1>shapes and you know, some wordings on how to assemble this.

0:20:11.600 --> 0:20:15.320
<v Speaker 1>I'm reading this and a kid, you're not. There's nothing

0:20:15.680 --> 0:20:18.920
<v Speaker 1>processing in my mind. So I'm reading it. There's nothing.

0:20:18.960 --> 0:20:21.239
<v Speaker 1>I'm like, I can't understand what I'm reading. It's like

0:20:21.320 --> 0:20:23.720
<v Speaker 1>i'm reading a different language. I can read it, but

0:20:23.800 --> 0:20:27.080
<v Speaker 1>I can't understand what it says. That's how mentally exhaust

0:20:27.160 --> 0:20:32.560
<v Speaker 1>I was. I'm my forgiving. I'm reading this and like,

0:20:32.800 --> 0:20:37.119
<v Speaker 1>nothing is going to my head, so I have to

0:20:37.400 --> 0:20:40.640
<v Speaker 1>step back, take a moment, drink bit of water, calm

0:20:40.680 --> 0:20:43.600
<v Speaker 1>myself even more further, and then go looked around and

0:20:43.640 --> 0:20:45.360
<v Speaker 1>I can see people are doing it. I'm like, all right, cool,

0:20:45.400 --> 0:20:47.480
<v Speaker 1>that's how that's how you do it. And not both

0:20:47.480 --> 0:20:49.560
<v Speaker 1>in myself, but I was. I was quite happy with

0:20:49.960 --> 0:20:52.160
<v Speaker 1>the dish I presented in the end.

0:20:52.920 --> 0:20:54.639
<v Speaker 2>I mean, I just couldn't believe it. I was watching

0:20:54.680 --> 0:20:57.200
<v Speaker 2>it and I was thinking, this guy is just so calm.

0:20:57.400 --> 0:20:59.399
<v Speaker 2>But you know, it brings me to a good point.

0:20:59.480 --> 0:21:02.119
<v Speaker 2>There is an almost amount of production on this show.

0:21:02.520 --> 0:21:06.560
<v Speaker 2>How distracting is that kind of production when you're cooking.

0:21:06.840 --> 0:21:10.840
<v Speaker 1>Sometimes it is, Yeah, it is. It is a distraction

0:21:11.480 --> 0:21:14.040
<v Speaker 1>because you'll have people talking to you. You'll have the

0:21:14.119 --> 0:21:16.840
<v Speaker 1>game tree people talking to you, the judges coming up

0:21:16.880 --> 0:21:19.240
<v Speaker 1>to you. Because you want to be you know, put

0:21:19.280 --> 0:21:21.880
<v Speaker 1>your head down and then you know, read the recipe

0:21:21.920 --> 0:21:24.920
<v Speaker 1>and then make sure those elements are working right for you.

0:21:24.960 --> 0:21:27.080
<v Speaker 1>But then if you look up and answer a question,

0:21:27.440 --> 0:21:29.960
<v Speaker 1>you know, something might burn or something might set. But

0:21:30.080 --> 0:21:32.320
<v Speaker 1>it is a distraction, but you have to I mean,

0:21:32.560 --> 0:21:34.800
<v Speaker 1>it is. It is part of the show. You know

0:21:34.800 --> 0:21:36.680
<v Speaker 1>what I mean, Like if you're just there looking down

0:21:36.720 --> 0:21:38.560
<v Speaker 1>and working and going home, how people are going to

0:21:38.600 --> 0:21:40.439
<v Speaker 1>connect with you? Know what I mean? So I get it.

0:21:40.480 --> 0:21:42.119
<v Speaker 1>I get that part of it. So you just have

0:21:42.200 --> 0:21:45.720
<v Speaker 1>a roll with it, multitask, be cool with it. Just

0:21:45.720 --> 0:21:46.480
<v Speaker 1>just all the above.

0:21:46.760 --> 0:21:49.240
<v Speaker 2>How long after those cooks are you doing those pieces

0:21:49.240 --> 0:21:49.720
<v Speaker 2>to camera?

0:21:50.080 --> 0:21:53.520
<v Speaker 1>Yeah? Straight after because you want to capture them. I mean,

0:21:53.560 --> 0:21:55.280
<v Speaker 1>they don't want you to forget the moment, Like how

0:21:55.280 --> 0:21:57.600
<v Speaker 1>you feel like it is that you I don't know

0:21:57.640 --> 0:22:00.600
<v Speaker 1>as a viewer me, I connect with them thing, oh

0:22:00.640 --> 0:22:02.960
<v Speaker 1>like my dish was going bad, and when they say

0:22:03.040 --> 0:22:05.160
<v Speaker 1>my dish was going bad, I feel it in their

0:22:05.280 --> 0:22:08.399
<v Speaker 1>voice that the concern they have or when they were

0:22:08.480 --> 0:22:10.640
<v Speaker 1>super happy, you can feel it in their voice. Right,

0:22:10.960 --> 0:22:14.400
<v Speaker 1>So they capture they make sure they doesn't you don't

0:22:14.440 --> 0:22:16.320
<v Speaker 1>sleep on it, and then come back and give something

0:22:16.359 --> 0:22:17.000
<v Speaker 1>totally different.

0:22:17.080 --> 0:22:18.879
<v Speaker 2>Well, I guess you can't sort of lose that feeling.

0:22:19.040 --> 0:22:21.920
<v Speaker 2>And also, fans versus favorites is you know, just such

0:22:21.920 --> 0:22:24.720
<v Speaker 2>a daunting process. When did you learn that you would

0:22:24.720 --> 0:22:27.840
<v Speaker 2>be up against some of these amazing returning favorites.

0:22:27.960 --> 0:22:32.919
<v Speaker 1>It was announcing media duly good when Michael Alvin and

0:22:33.080 --> 0:22:35.119
<v Speaker 1>Sarah Tide. I think those who were announced, so we

0:22:35.240 --> 0:22:39.080
<v Speaker 1>kind of knew before I was selected. I knew that

0:22:39.160 --> 0:22:40.760
<v Speaker 1>they were there, and I was super excited. I'm like,

0:22:40.800 --> 0:22:43.000
<v Speaker 1>oh my god. All the other names we didn't know

0:22:43.200 --> 0:22:46.960
<v Speaker 1>up until we were We got our aprons and we're

0:22:46.960 --> 0:22:51.680
<v Speaker 1>just standing there and one, two, three, they just kept

0:22:51.720 --> 0:22:54.960
<v Speaker 1>walking in and we just believed. So Sash, You're like, what.

0:22:56.560 --> 0:22:58.360
<v Speaker 2>Was there anyone that wasn't there? Did you have any

0:22:58.400 --> 0:23:00.600
<v Speaker 2>favorites that that you were expected to be there that

0:23:00.680 --> 0:23:01.080
<v Speaker 2>weren't they?

0:23:02.240 --> 0:23:05.800
<v Speaker 1>Look I really like Pete from last year, okay, you

0:23:05.800 --> 0:23:09.440
<v Speaker 1>know back to when they had they got Simon back.

0:23:09.680 --> 0:23:11.320
<v Speaker 1>You know, he was runners up, and I was like,

0:23:11.320 --> 0:23:13.720
<v Speaker 1>oh here Pete Kishra, you know, runners up, they might

0:23:13.720 --> 0:23:17.159
<v Speaker 1>come back sort of thing, some unfinished business. Unfortunately they

0:23:17.200 --> 0:23:20.320
<v Speaker 1>weren't there. But all the others that came through like amazing,

0:23:20.400 --> 0:23:22.520
<v Speaker 1>amazing human beings. I love them a bit.

0:23:22.840 --> 0:23:25.440
<v Speaker 2>I wondered if they brought back Khan after doing Survivor,

0:23:25.480 --> 0:23:27.520
<v Speaker 2>whether or not he'd get the two shows confused.

0:23:27.800 --> 0:23:30.160
<v Speaker 1>We had many jokes about this kid coming back from

0:23:30.160 --> 0:23:34.320
<v Speaker 1>Survivor and like, treating imagine that, how wasn't the show

0:23:34.359 --> 0:23:35.000
<v Speaker 1>would be.

0:23:35.560 --> 0:23:37.720
<v Speaker 2>Put those two shows together, and I think you've got

0:23:37.760 --> 0:23:41.480
<v Speaker 2>something there, Oregon. There's some some interest in that show.

0:23:41.760 --> 0:23:44.200
<v Speaker 2>You know, Julie Goodwin is getting a lot of love

0:23:44.200 --> 0:23:46.760
<v Speaker 2>on camera and people are tweeting a lot about her

0:23:46.840 --> 0:23:49.000
<v Speaker 2>during the show, and a lot of people saying that

0:23:49.000 --> 0:23:50.800
<v Speaker 2>they need to keep her in the show to keep

0:23:50.880 --> 0:23:53.359
<v Speaker 2>the ratings. Do you think that, being a champion of

0:23:53.359 --> 0:23:57.000
<v Speaker 2>her magnitude, that she's getting any special treatment.

0:23:57.000 --> 0:24:00.240
<v Speaker 1>Julie is Oh, they call it the og, you know,

0:24:00.480 --> 0:24:04.280
<v Speaker 1>like she is the queen of Master Chef, And I

0:24:04.320 --> 0:24:07.520
<v Speaker 1>don't think Master Chef Kitchen doesn't work like that, Ben,

0:24:07.680 --> 0:24:11.000
<v Speaker 1>because you know, it's worst dish off the day goes home.

0:24:11.080 --> 0:24:14.240
<v Speaker 1>Regardless you're Julie Goodwin or if you're Delive, it doesn't matter.

0:24:15.440 --> 0:24:18.440
<v Speaker 1>It's you know, if she's there because she can cook

0:24:18.480 --> 0:24:21.359
<v Speaker 1>and her dishes and unfortunately she was in that pressure

0:24:21.359 --> 0:24:24.840
<v Speaker 1>test last night because her dish proofs day didn't work out.

0:24:25.040 --> 0:24:27.520
<v Speaker 1>It's just like that, you know, if I didn't use

0:24:27.560 --> 0:24:31.800
<v Speaker 1>the hibbachi, for instance, in my for my cook, who knows,

0:24:32.040 --> 0:24:34.160
<v Speaker 1>I wouldn't have gone into the pressure test. So things

0:24:34.200 --> 0:24:36.520
<v Speaker 1>like that, Ben, Like it's really you can't really unlike

0:24:36.520 --> 0:24:39.720
<v Speaker 1>other shows I think you can't really script somehow someone

0:24:39.920 --> 0:24:42.000
<v Speaker 1>cooks or how it comes across.

0:24:41.840 --> 0:24:44.520
<v Speaker 2>So you can't you can't fake that kind of stuff.

0:24:44.720 --> 0:24:46.800
<v Speaker 2>Do you think that fans versus favorites, now that you've

0:24:46.800 --> 0:24:50.520
<v Speaker 2>competed in it is unfair in the kitchen because you know,

0:24:50.600 --> 0:24:54.560
<v Speaker 2>the fans coming back against these returning contestants, I mean,

0:24:54.800 --> 0:24:57.280
<v Speaker 2>they've kind of understood the experience, is it. Do you

0:24:57.320 --> 0:24:59.080
<v Speaker 2>think it's an unfair competition.

0:24:59.480 --> 0:25:01.480
<v Speaker 1>I know there's a lot of speculation about that in

0:25:01.520 --> 0:25:04.919
<v Speaker 1>the media, like that's but again, I have to say,

0:25:05.640 --> 0:25:10.480
<v Speaker 1>some of these faves, like Julie, Alvin, even Michael, they're

0:25:10.480 --> 0:25:14.280
<v Speaker 1>coming back after my god like years and years like Julie,

0:25:14.280 --> 0:25:17.000
<v Speaker 1>say forty after forty years and stuff. You know, it's

0:25:17.240 --> 0:25:21.080
<v Speaker 1>the kitchen has changed, the challenges have changed, the judges

0:25:21.119 --> 0:25:25.200
<v Speaker 1>have changed, the whole formats different. So it's it's really

0:25:25.240 --> 0:25:28.800
<v Speaker 1>hard for you to be like knowing, I don't they

0:25:28.960 --> 0:25:32.280
<v Speaker 1>know how to be. But even we saw Alvin and Julie,

0:25:32.320 --> 0:25:36.120
<v Speaker 1>they still feel the pressure. So I don't think that's true.

0:25:36.480 --> 0:25:40.960
<v Speaker 1>The fans came hungry. The fans are hungry, you know

0:25:41.000 --> 0:25:43.359
<v Speaker 1>what I mean, So that's maybe that's the reason we

0:25:43.440 --> 0:25:46.600
<v Speaker 1>got selected as the twelve of these fans because we

0:25:46.600 --> 0:25:48.520
<v Speaker 1>were really hungry to get in there and compete.

0:25:48.920 --> 0:25:50.480
<v Speaker 2>What made you want to take part in this show?

0:25:50.480 --> 0:25:52.040
<v Speaker 2>I mean, how did you get cast?

0:25:52.359 --> 0:25:56.560
<v Speaker 1>It was COVID. I was at home. We couldn't go out,

0:25:56.880 --> 0:26:00.280
<v Speaker 1>we couldn't eat at we couldn't travel, so had to

0:26:00.320 --> 0:26:02.200
<v Speaker 1>recreate all these things. I didn't even go to the

0:26:02.240 --> 0:26:05.440
<v Speaker 1>next suburb to my parents' house to eat my mum's cooking,

0:26:05.920 --> 0:26:08.680
<v Speaker 1>so we had to recreate every single thing at home.

0:26:08.760 --> 0:26:11.159
<v Speaker 1>So I was cooking every single day, multiple times a

0:26:11.240 --> 0:26:14.240
<v Speaker 1>day sometimes, and from that it's just spraled, and I

0:26:14.320 --> 0:26:17.520
<v Speaker 1>just kept on posting on social media, just went nuts,

0:26:17.840 --> 0:26:20.800
<v Speaker 1>and I'm like, why don't I just I wast all

0:26:20.840 --> 0:26:22.720
<v Speaker 1>by my wife? And why don't you just applied mastership?

0:26:22.760 --> 0:26:24.919
<v Speaker 1>It'll be fun, Like you know, he was doing Lockdown.

0:26:24.920 --> 0:26:27.159
<v Speaker 1>We didn't know how long Lockdown's going to go for.

0:26:27.440 --> 0:26:30.120
<v Speaker 1>And then one after another, I just kept going through

0:26:30.160 --> 0:26:33.960
<v Speaker 1>the process, getting through the stages, and I went to

0:26:33.960 --> 0:26:36.600
<v Speaker 1>the zero expectations man Like, I didn't think I was

0:26:36.640 --> 0:26:38.920
<v Speaker 1>going to get through because there's so many other good

0:26:39.000 --> 0:26:41.439
<v Speaker 1>contestants out there as well. But maybe there saw something

0:26:41.440 --> 0:26:44.200
<v Speaker 1>that in me that they liked and here.

0:26:44.040 --> 0:26:46.240
<v Speaker 2>I am, well, I think you've got an X factor.

0:26:46.280 --> 0:26:48.640
<v Speaker 2>I mean, you really did cut through, which is amazing

0:26:48.640 --> 0:26:50.280
<v Speaker 2>to say. I mean there's just so many people at

0:26:50.280 --> 0:26:53.000
<v Speaker 2>this early stage of the competition, but yet you still

0:26:53.240 --> 0:26:56.440
<v Speaker 2>had such a strong presence. You know, if you had

0:26:56.440 --> 0:26:58.800
<v Speaker 2>your chance over again, is there a meal that you

0:26:58.840 --> 0:27:01.320
<v Speaker 2>had up your sleeve? It didn't get a chance to see.

0:27:01.480 --> 0:27:04.720
<v Speaker 1>There's so many Sri Lankan dishes that I wanted to

0:27:04.920 --> 0:27:08.000
<v Speaker 1>cook showcase the judges. I knownly does a lot of

0:27:08.040 --> 0:27:11.560
<v Speaker 1>Shri Lankan cooking, but the way her where the way

0:27:11.600 --> 0:27:13.919
<v Speaker 1>she cooks was the way I cook different. You know,

0:27:13.960 --> 0:27:16.439
<v Speaker 1>you can have the same cuisine, but you'll have one

0:27:16.520 --> 0:27:19.800
<v Speaker 1>hundred different ways of doing it. And also I really

0:27:19.800 --> 0:27:21.879
<v Speaker 1>want to learn a bit more, get into a bit

0:27:21.880 --> 0:27:24.520
<v Speaker 1>more of desserts as well, like you know, not as

0:27:24.600 --> 0:27:27.840
<v Speaker 1>crazy as zoombo is it, but you know, showcase a

0:27:27.840 --> 0:27:30.240
<v Speaker 1>little bit of that side of me as well. But again,

0:27:30.440 --> 0:27:33.800
<v Speaker 1>no regrets. You know what happened has happened. And look

0:27:33.840 --> 0:27:37.440
<v Speaker 1>now I'm excited to be on social media and showcase

0:27:37.640 --> 0:27:41.440
<v Speaker 1>that dishes. I will, So I'm really excited to jump

0:27:41.440 --> 0:27:44.120
<v Speaker 1>on social media and then yeah, I'll be putting out

0:27:44.119 --> 0:27:45.480
<v Speaker 1>a lot of cool content out there.

0:27:45.840 --> 0:27:48.080
<v Speaker 2>I'm in your audience, let me tell you. And you know,

0:27:48.160 --> 0:27:50.000
<v Speaker 2>I guess that's a good question to ask you. I mean,

0:27:50.280 --> 0:27:52.159
<v Speaker 2>what are you going to do with this platform? I

0:27:52.200 --> 0:27:55.840
<v Speaker 2>always say with great power comes great responsibility, not just

0:27:55.880 --> 0:27:58.040
<v Speaker 2>for Spider Man but for chefs as well. You know,

0:27:58.080 --> 0:27:59.639
<v Speaker 2>what are you going to what do you want to

0:27:59.680 --> 0:28:01.720
<v Speaker 2>add to social media? Like, what is it that you'd

0:28:01.760 --> 0:28:03.320
<v Speaker 2>like to be able to do coming off the back

0:28:03.320 --> 0:28:03.840
<v Speaker 2>of this show.

0:28:04.160 --> 0:28:08.720
<v Speaker 1>I'm just gonna it's just for me, like showcase my heritage.

0:28:09.080 --> 0:28:11.520
<v Speaker 1>So there's gonna be a lot of Sri Lunkan inspired dishes.

0:28:11.840 --> 0:28:13.639
<v Speaker 1>And I love food from all around the world, so

0:28:13.640 --> 0:28:16.880
<v Speaker 1>it's just it's just given my two cents, showcase how

0:28:16.960 --> 0:28:20.480
<v Speaker 1>I interpret that sort of food, and they're gonna be

0:28:21.000 --> 0:28:22.879
<v Speaker 1>like that, a lot of cool fun stuff because I

0:28:22.920 --> 0:28:24.240
<v Speaker 1>like to have a little bit of fun. You know,

0:28:24.280 --> 0:28:27.200
<v Speaker 1>there's no point off just like talking mumbling and here's

0:28:27.240 --> 0:28:29.880
<v Speaker 1>the recipe, you go cook for it. Yeah, yeah, yeah, no,

0:28:30.080 --> 0:28:32.800
<v Speaker 1>So it's gonna be me. What you see right now

0:28:32.880 --> 0:28:34.840
<v Speaker 1>is what you're gonna get there as well. Sorry, And

0:28:35.040 --> 0:28:37.880
<v Speaker 1>my son loves cooking as well, so I might get

0:28:37.960 --> 0:28:40.960
<v Speaker 1>him involved a little bit. He's only four years old.

0:28:41.360 --> 0:28:45.560
<v Speaker 1>And then yeah, the long term goal ban is basically

0:28:45.600 --> 0:28:49.200
<v Speaker 1>to open up a cafe with tre Luncan inspired food,

0:28:49.720 --> 0:28:53.320
<v Speaker 1>coffee and cocktails because my wife is an absolutely amazing

0:28:53.680 --> 0:28:56.880
<v Speaker 1>genie is making cocktails. So that's like a twenty four

0:28:56.880 --> 0:29:02.480
<v Speaker 1>month plan. And in the meanwhile, social media and working

0:29:02.480 --> 0:29:05.560
<v Speaker 1>on a few pop ups currently which will happen soon.

0:29:05.920 --> 0:29:08.200
<v Speaker 2>Well, you know what's also really exciting is that you

0:29:08.240 --> 0:29:10.720
<v Speaker 2>know your son is four years old. This show's been

0:29:10.760 --> 0:29:14.560
<v Speaker 2>on television for fourteen years. So the long plan is

0:29:14.600 --> 0:29:17.720
<v Speaker 2>that when he's eighteen, so in fourteen mis series, he

0:29:17.760 --> 0:29:20.080
<v Speaker 2>could come on the show and avenge your time.

0:29:21.440 --> 0:29:25.240
<v Speaker 1>I wasn't would that be? How do you think that genius?

0:29:25.480 --> 0:29:27.600
<v Speaker 2>Yeah, yeah, I've worked it out for you. You know,

0:29:27.680 --> 0:29:29.920
<v Speaker 2>the last question I ask everyone who well, actually, no,

0:29:30.040 --> 0:29:34.960
<v Speaker 2>I've skipped something. Who is your pick to win the competition?

0:29:35.440 --> 0:29:39.200
<v Speaker 1>Wooh, that's like, that's a tough question. That's a really

0:29:39.240 --> 0:29:39.760
<v Speaker 1>tough question.

0:29:40.040 --> 0:29:41.800
<v Speaker 2>It's a good way for me to ask this. So

0:29:42.080 --> 0:29:44.200
<v Speaker 2>not what you've heard as a rumor, not what's happened

0:29:44.320 --> 0:29:47.480
<v Speaker 2>after you've the show has finished now, but like at

0:29:47.480 --> 0:29:51.240
<v Speaker 2>this point of the competition, when you exited. Who did

0:29:51.240 --> 0:29:52.200
<v Speaker 2>you think was going to win?

0:29:52.400 --> 0:29:54.440
<v Speaker 1>Look, I had I had a lot of I mean,

0:29:54.440 --> 0:29:56.440
<v Speaker 1>obviously I want to I want a fan to win.

0:29:57.560 --> 0:30:00.520
<v Speaker 1>You know, I have you guys, and I win. There's

0:30:00.560 --> 0:30:05.000
<v Speaker 1>so many great cooks there, that's that's you wouldn't believe

0:30:05.040 --> 0:30:09.160
<v Speaker 1>how good they are, you know, like Dan, there's so

0:30:09.320 --> 0:30:14.840
<v Speaker 1>much potential. Ali like amazing, amazing cooks. Even like if

0:30:14.840 --> 0:30:17.720
<v Speaker 1>you look at the faith side, it could be anyone's game.

0:30:18.280 --> 0:30:22.200
<v Speaker 1>She's coming back, he's he's hungry. He wants that second

0:30:22.520 --> 0:30:26.440
<v Speaker 1>title in that trophy. And just like he had two pins,

0:30:26.560 --> 0:30:29.440
<v Speaker 1>the two immediate pins in his season, he goes, I

0:30:29.560 --> 0:30:34.200
<v Speaker 1>want two wins under my belt. And you've got smiling assassin.

0:30:34.280 --> 0:30:37.720
<v Speaker 1>You got which is Billy? I call a smiling assassin?

0:30:38.120 --> 0:30:40.600
<v Speaker 1>And Jules you know she's got she's got.

0:30:41.040 --> 0:30:42.920
<v Speaker 2>You know, it's not a horse race. You've got to

0:30:42.960 --> 0:30:45.160
<v Speaker 2>pick one. You're like, you've just picked you.

0:30:45.480 --> 0:30:48.680
<v Speaker 1>I cannot pick one. I cannot. I am sorry, it

0:30:48.800 --> 0:30:51.080
<v Speaker 1>is it is difficult. It's like you asking me to

0:30:51.160 --> 0:30:53.400
<v Speaker 1>pick lunch place to go for lunch.

0:30:55.040 --> 0:30:57.240
<v Speaker 2>Well, Well, something that I ask everyone who joins the

0:30:57.240 --> 0:30:59.680
<v Speaker 2>podcast is you know what is something from behind the

0:30:59.720 --> 0:31:01.680
<v Speaker 2>scenes that we didn't get a chance. You know that,

0:31:01.680 --> 0:31:03.400
<v Speaker 2>we didn't get a chance to say that we won't

0:31:03.440 --> 0:31:08.040
<v Speaker 2>see from the behind the scenes of your master Chef experience.

0:31:08.680 --> 0:31:13.320
<v Speaker 1>Yeah, first day I met Sashi, I told him, by

0:31:13.360 --> 0:31:19.040
<v Speaker 1>the way, Sashi, I messaged you last year about I'm

0:31:19.080 --> 0:31:22.000
<v Speaker 1>applying for mass chef, any advice that you can give me?

0:31:22.680 --> 0:31:24.800
<v Speaker 1>And I kid you not. It had gone into one

0:31:24.840 --> 0:31:27.360
<v Speaker 1>of the hidden folders in his Instagram. He hasn't even

0:31:27.400 --> 0:31:30.560
<v Speaker 1>seen it, and we he was like, he was super humbled,

0:31:30.600 --> 0:31:32.760
<v Speaker 1>but he was super embarrassed. He was so funny, you

0:31:32.760 --> 0:31:34.920
<v Speaker 1>were super embarrassed. I'm like, by the way I messaged you,

0:31:34.960 --> 0:31:38.480
<v Speaker 1>So imagine are you messaged someone and then you later

0:31:38.800 --> 0:31:40.840
<v Speaker 1>and you're like, hey, by the way I messaged to you,

0:31:40.840 --> 0:31:44.000
<v Speaker 1>you didn't reply back, what's going on? Just like I'm

0:31:44.080 --> 0:31:47.760
<v Speaker 1>so sorry. Then he showed me like then we went

0:31:47.760 --> 0:31:49.640
<v Speaker 1>through we tried to find that message. It wasn't there.

0:31:49.680 --> 0:31:53.040
<v Speaker 1>It was literally wasn't there. But it doesn't matter. Like

0:31:53.160 --> 0:31:56.400
<v Speaker 1>after that, we just after that conversation, we just we

0:31:56.600 --> 0:31:57.360
<v Speaker 1>just connected.

0:31:57.800 --> 0:31:59.800
<v Speaker 2>That is the best. I love that I've done that

0:32:00.080 --> 0:32:01.800
<v Speaker 2>people before, and I've had it been done to me

0:32:01.880 --> 0:32:03.960
<v Speaker 2>as well, where someone's come up and said I asked

0:32:04.000 --> 0:32:06.920
<v Speaker 2>you to host a charity event or you know MC something,

0:32:07.000 --> 0:32:09.360
<v Speaker 2>and I've been and I've given the bub kiss. It's

0:32:09.400 --> 0:32:10.640
<v Speaker 2>an easy thing to do.

0:32:10.960 --> 0:32:13.680
<v Speaker 1>Yeah, I mean I understand it now because I'm getting

0:32:13.680 --> 0:32:15.480
<v Speaker 1>those kind of messages now and I haven't had a

0:32:15.560 --> 0:32:18.600
<v Speaker 1>chance to look Kevin. And then you know Sasha being Sasha,

0:32:18.640 --> 0:32:22.600
<v Speaker 1>you know restaurants after restaurant and yeah, or and mate,

0:32:22.640 --> 0:32:23.280
<v Speaker 1>who has time?

0:32:24.040 --> 0:32:26.040
<v Speaker 2>Who has the time? I have to say thank you

0:32:26.080 --> 0:32:28.520
<v Speaker 2>so much for your time coming on the podcast and

0:32:28.600 --> 0:32:30.720
<v Speaker 2>chatting about your time on the show. I could talk

0:32:30.760 --> 0:32:34.120
<v Speaker 2>to you forever about your Sri Lankan food. And I'm

0:32:34.160 --> 0:32:37.239
<v Speaker 2>going to be following everything that happens on Instagram and

0:32:37.280 --> 0:32:39.520
<v Speaker 2>trying to recook it. And when I send you these

0:32:39.520 --> 0:32:42.200
<v Speaker 2>messages asking for help check the other folder.

0:32:42.680 --> 0:32:45.120
<v Speaker 1>Thank you, Benjamin, thank you so much, like it's such

0:32:45.120 --> 0:32:46.560
<v Speaker 1>a pleasure talking to you.