Speaker 1: Hey, everyone, welcome back to the Mason Cox Show. Now
Speaker 1: today we've got a special guest, a really really good
Speaker 1: friend of mine who I'm extremely excited to have on
Speaker 1: the podcast. But before we start, as always fall us
Speaker 1: on the seven platforms, Facebook, TikTok, Twitter, Instagram, YouTube, Apple
Speaker 1: Podcasts and Spotify. Absolutely smashing that now we're getting used
Speaker 1: to it, but I will get into this.
Speaker 2: This man is an absolute legend.
Speaker 1: He actually lives in New York City and he's visiting
Speaker 1: Australia and he's been there for six and a half years.
Speaker 1: Owns a cafe over there. He works for Center, which
Speaker 1: is the Hymnsworth app. He does plenty of charity work
Speaker 1: with City Harvest and plenty of other things from The
Speaker 1: Drew Barrymore Show and many many others.
Speaker 3: He's an absolute legend. Seriously follow him on socials.
Speaker 1: He's the funniest fellow you ever mate, and he's got
Speaker 1: the biggest charismatic smile you'll ever see too.
Speaker 3: His name, without further ado, is Dan Churchill.
Speaker 2: Welcome to the podcast, Mace, What an intro Rodan and
Speaker 2: seven social Zelle up to right now?
Speaker 1: Seven? Now, I know I feel like that other one
Speaker 1: where it's like, you know, what is it called? Whenever
Speaker 1: you like take a photo there and then like takes
Speaker 1: a photo back and it's like, hey, this is exactly
Speaker 1: what I'm doing now.
Speaker 2: It's so funny. I was with my mates who's actually
Speaker 2: in so she was pretty heavily involved in there, and
Speaker 2: he said, oh no, not another one, Yeah, not another.
Speaker 3: One Snapchat when I have a Snapchat? Mean we want
Speaker 3: to get on snapchat.
Speaker 2: He's interesting.
Speaker 3: Everything else. Nah, I've given up on If.
Speaker 2: You're like at the age of twenty two, I don't know.
Speaker 3: I don't know.
Speaker 1: It was in college, was a pickup, yeah, anyway, but
Speaker 1: you're an absolutely man. I want to go into so
Speaker 1: much with you because it's there's a lot to cover here.
Speaker 1: Now you're on You're you're known for a chef. It's
Speaker 1: kind of and obviously you know the marathon runner that
Speaker 1: you are. He's a fit fellow. He's probably a lot
Speaker 1: fitter than I am at the moment.
Speaker 2: But this is your season, so you must be your
Speaker 2: peak peak.
Speaker 1: But it's about to go downhill real quickly. Mate, Can
Speaker 1: you give us a little bit of background about yourself?
Speaker 1: Can you maybe just give you a sales pitch yourself
Speaker 1: and what you're doing at the moment.
Speaker 2: Was a lot of sales. That is tough.
Speaker 3: I'm American. I do it all the time.
Speaker 2: Yeahs being American, which is actually something I've definitely learned
Speaker 2: since living in New York, had to be a bit
Speaker 2: more direct. Yeah, this is a point. But mate moved
Speaker 2: to US six and a half years ago after publishing
Speaker 2: some books in Australia doing some media in Australia it
Speaker 2: was on Master Chef au uh you know, years ago,
Speaker 2: and then moved to the States and as an Aussie
Speaker 2: just got really entrenched in the carnary scene and the
Speaker 2: content scheme over there, got involved Food Network, other TV shows,
Speaker 2: and really started to fly the Australian flag as a
Speaker 2: chef on the East Coast as best I could. I
Speaker 2: think it's one of the coolest things. But leaving in America,
Speaker 2: I sayed all the time, is that you generally get
Speaker 2: to represent your country.
Speaker 1: You would get man actually a lot anytime there's something
Speaker 1: that's American, they're like, hey, who's the typical American guy?
Speaker 2: Actually, though, it's cool, proud moment though.
Speaker 1: Right, you didn't meet these people like travel here from
Speaker 1: like your country that you probably wouldn't meet in your country,
Speaker 1: like like Joe Biden, Like, do I have anything to
Speaker 1: do with politics?
Speaker 2: No? Have I met him because I played footy? Yeah,
Speaker 2: Joe Biden, sep, Joe, I've had a good far waiting
Speaker 2: for the White House intro a few years after. But yeah, man,
Speaker 2: so like I was just been consistent with content and
Speaker 2: being exposed to some pretty amazing networks and people, and
Speaker 2: I just yeah, obviously launched a restaurant, built my own
Speaker 2: studio kitchen Blow. The restaurant was able to service more content,
Speaker 2: build a podcast, and you know, years later, after just
Speaker 2: being really dedicated and consistent having a pretty awesome team,
Speaker 2: we are Yeah, we continue to grow. It's pretty awesome.
Speaker 3: Now the podcast, the socials shout them out what are
Speaker 3: they okay?
Speaker 2: So podcast called the Epic Table, which is actually the
Speaker 2: same name for my production team, but the socials main
Speaker 2: ones Instagram, down Underscore Churchill where you get you know,
Speaker 2: rest of ideas and tips around all forms of training.
Speaker 2: And then you've got all the rest of them which
Speaker 2: you can just go to down church you dot com
Speaker 2: on the website all link to all of them for you.
Speaker 3: Yeah, and it's I think it's so cool.
Speaker 1: Like I've obviously lifted my life up from one place
Speaker 1: and put it to another place.
Speaker 3: And I think like.
Speaker 1: Whenever you moved to New York, like I've been there
Speaker 1: and I've met you, and I've gone for a run
Speaker 1: through Wall Street and across the bridges on George and
Speaker 1: Brooklyn or something like that, and you've absolutely embarrassed me
Speaker 1: on that run. But that was my offason training, never
Speaker 1: going back to training with these guys who runs.
Speaker 3: But I think the.
Speaker 1: Cool thing about it is you get there and like,
Speaker 1: I'm not sure how it was where you got to
Speaker 1: New York. It was probably pretty like kind of daunting
Speaker 1: whenever you get there and you don't really know anyone,
Speaker 1: and then you kind of come to this realization that
Speaker 1: there's so many people are willing to reach their handout
Speaker 1: to help you.
Speaker 3: And now I'm looking at stuff like.
Speaker 1: You're on the Drew Barrymore Show, You've inter reviewed Blake Lively,
Speaker 1: like all this kind of food network and all these things.
Speaker 1: It's like, I can only imagine you probably got there
Speaker 1: and you're like, oh man, like what what am we
Speaker 1: going to do? Then you're like, all right, let's get
Speaker 1: boots on the ground. Let's figure out from like you know,
Speaker 1: baar balance, how we're going to build this thing up.
Speaker 1: And now you got to a place where you're like
Speaker 1: successful and kind of doing your own things, started your
Speaker 1: own cafe and everything else. Like what were those early
Speaker 1: days like in New York? We will get into different
Speaker 1: things because we had Matt pressing on here and Matt
Speaker 1: pressing like he killed it, Like I think we got
Speaker 1: like a million views on TikTok and you go, We'll
Speaker 1: go into your top five restaurants in New York and
Speaker 1: all that stuff later. But really, yeah, what was the
Speaker 1: one of the hard parts of like going over there,
Speaker 1: Because I talked about the first six months being the hardest.
Speaker 1: Then you get your group, you get your core like
Speaker 1: kind of friends, and then you kind of build from there.
Speaker 2: Mate, it was you just nailed it because you do
Speaker 2: get over there and you're in a complete separate world
Speaker 2: and everyone thing you know, you know, I guess an
Speaker 2: Australian cool action. You know, everyone's gonna love him straight away,
Speaker 2: and it's like this world where you're still gotta make friends,
Speaker 2: like you've still got to be a part of this
Speaker 2: whole environment network and so you're starting from scratch. You
Speaker 2: moved over there, and so thank God for you know,
Speaker 2: there's certain things that Australians and Americans still like. It's
Speaker 2: you know, even at cafe level or sport. But I
Speaker 2: slowly began to build a pretty awesome network of people,
Speaker 2: and I liken to the fact of my brothers and
Speaker 2: my close knit friends in Australia. At the time. It's
Speaker 2: like you want people who will call you out, keep you,
Speaker 2: you know, steady, and just know people you can trust
Speaker 2: to to lean on. So the first six months, I agree,
Speaker 2: man was probably like I didn't realize it until reflecting it,
Speaker 2: but it was probably the toughest for sure. I was
Speaker 2: sleeping on a couch early days. So or hey, it
Speaker 2: was so funny. I say this story, it's my favorite story.
Speaker 2: It's like, get this. I'd go to Good Morning America,
Speaker 2: Like I'd get up.
Speaker 1: You really want holding the sign no no, like that guy.
Speaker 1: I'd love to be that guy. No.
Speaker 2: I get up and get into the limo and they
Speaker 2: take me to the studio and I do I get,
Speaker 2: you know, really well looked after as like I guess
Speaker 2: talent when you're there. One of the most watched, if
Speaker 2: not the most watched morning shows in the world, and
Speaker 2: I'd get back in my car, like the security guards
Speaker 2: to walk me through, making sure like paparatzes and stuff
Speaker 2: don't get in the way and all that is really
Speaker 2: crazy to then jem back in my car, take me
Speaker 2: back to the apartment, and I'll be back on the couch,
Speaker 2: so which I kind of laugh, man, Like I really did.
Speaker 2: I love that contrast. It's one of the most humbling
Speaker 2: experiences in my life. And I just I really, I
Speaker 2: really felt it was never a case of me saying like, oh,
Speaker 2: when's this going to happen? I just it was more
Speaker 2: like an if. And so I just really believed in
Speaker 2: the message that I guess Australians doing food and whatnot
Speaker 2: to bring to the rest of the world, but in
Speaker 2: a like and way that Americans would also relate to. So,
Speaker 2: you know, after you know, hanging out at cafes quite
Speaker 2: regularly and building a cool network of friends there, it
Speaker 2: started to grow and become more of a home.
Speaker 1: Yeah, It's it's kind of cool like that contrasting idea
Speaker 1: of like I feel like some times people go, who
Speaker 1: do you live with I'm like, I live on my own, yeah,
Speaker 1: and they're like, wait, so you go from like one
Speaker 1: hundred thousand mtgy go on screaming crazy and then you
Speaker 1: go home just watch Netflix by yourself. And I was like, yeah,
Speaker 1: I was like I need to detox from like crazy
Speaker 1: like adrenaline. I just had to like have something that's
Speaker 1: like super chill now. And I think like New York obviously,
Speaker 1: like everyone in Australia has this obsession obsession with New York,
Speaker 1: and it is a beauty, it's awesome place, and there's
Speaker 1: like if there's no better place to make connections, no
Speaker 1: better place to kind of grow your business and everything else.
Speaker 1: What was your I guess like whenever you started out,
Speaker 1: what was kind of like your big break you reckon
Speaker 1: over there?
Speaker 2: Yeah, dude, I think it would be. It's a combination
Speaker 2: of a couple of things that happened. While I had
Speaker 2: some shows that were growing from Australian market and distributed
Speaker 2: to Asia and that was doing quite well. On the
Speaker 2: other side of it, my American side, I had an
Speaker 2: opportunity where I'd been building my content very consistently to
Speaker 2: be known through Google searches and even Instagram by like
Speaker 2: as the healthy Chef. And so when brands and things
Speaker 2: will start to look for this performance bas chef which
Speaker 2: has become very parent right now. I was the first
Speaker 2: person and like across all pages that kept coming up,
Speaker 2: so Anderma approached me to look after one of their athletes.
Speaker 2: At the same time, I just got a new role
Speaker 2: with a Food Network show. So between those two things,
Speaker 2: like on one side, I had the more of the
Speaker 2: everyday chef position coverage because the show. On the other side,
Speaker 2: I was really diving into the performance chef space by
Speaker 2: being able to go to the Winter Olympics in trans
Speaker 2: Youth and Ashley Lindsay Vaughn. Yes, yeah, so I was.
Speaker 1: I had no idea anyone that doesn't know Lindsay Vonn.
Speaker 1: She's like one of the most well known skiers in
Speaker 1: the world. Like she's an amazing, incredible athlete. So you
Speaker 1: went to the Winter Olympics.
Speaker 2: I went to the Winter Olympics.
Speaker 3: Did you get like the rings on you?
Speaker 2: Like I would do that, mate, like chef like circles
Speaker 2: and pans. Actually it'd be pretty funny. But yeah. So
Speaker 2: there was there for like a week and a half
Speaker 2: and I got to work with and in an environment
Speaker 2: which is pretty awesome. Like it's like you know, in
Speaker 2: your world you have a group of people who have
Speaker 2: you know, you've got nutritions and on nutrition as noise.
Speaker 2: People helped direct your food direction. For me, I was
Speaker 2: the person who was working looking after one person and
Speaker 2: I was the best at the best of the best,
Speaker 2: like the Tiger Woods of downhill skiing, and she had
Speaker 2: a team and I was a part of that. So
Speaker 2: that was an incredible experience. But through that it really
Speaker 2: launched me into being known as this person who can
Speaker 2: deliver on that stage. Subsequently, I was every go other
Speaker 2: the World Championships with her, which is her final event,
Speaker 2: and that led me into this space of helping people
Speaker 2: eat like a legend and you know eating you know,
Speaker 2: vegetables and all these good stuff that Drew Drew likes
Speaker 2: to see with me as well.
Speaker 3: Yeah it's okay.
Speaker 2: Winter Olympics with Lindsay Vann would have been an epic experience,
Speaker 2: crazy d.
Speaker 3: Olympic village.
Speaker 2: So we did so. She had she got the US
Speaker 2: ski team. It's a bit different to like the Summer Olympics.
Speaker 2: You've got the US ski team which is put up
Speaker 2: in a region. She had her own facility, like her
Speaker 2: own place, because she had a bigger team specifically, Yeah,
Speaker 2: just because she's incredible, and so I would like go
Speaker 2: to the US Ski team and check out and speak
Speaker 2: to like the universal chef there, he's a legend, and
Speaker 2: then we would chat about you know, produce that's coming
Speaker 2: in access to what we have, and then I would
Speaker 2: then work out the recipes and things like that and
Speaker 2: then go back to my own personal one. So it
Speaker 2: was it was pretty funny. Like when I think about it,
Speaker 2: like I'm walking, I'd go to the mountain, I'd be
Speaker 2: watching some of the amazing athletes just coming down the mountain,
Speaker 2: and then I go back and make a wicked dinner
Speaker 2: and make sure she's dialed in for the next day.
Speaker 2: It's pretty awesome.
Speaker 1: Hey, man, the chef, I feel like, is the most
Speaker 1: important person that I'm telling you, chef at our place,
Speaker 1: all my best friends at the club. I'm telling you,
Speaker 1: it's like one person you haven't in with, Like it's
Speaker 1: the chef, the chefs where it's at man, like, man
Speaker 1: that anytime you will take away a meal.
Speaker 2: Yea, you have a little pricy. Do you have any
Speaker 2: special requests that you get?
Speaker 3: Yeah? So I do know.
Speaker 1: Girl like no onion, which is like in everything, which
Speaker 1: is like I'm a pen they asked to cook for.
Speaker 2: Zach is a breath or is that because probably a
Speaker 2: bit of that.
Speaker 1: Yeah, it's called low fun mat Yeah, so it's kind
Speaker 1: of annoying for everyone.
Speaker 3: Yeah, it's not ideal, but.
Speaker 2: Shout out to my point, we love you andreas a chef.
Speaker 3: He just go back from France and he's a little friend.
Speaker 1: We'll go into a bit more of I guess like,
Speaker 1: so now you're doing this and for that, can you
Speaker 1: tell us a bit about that? Obviously a lot of
Speaker 1: people know that as the hymn'sworth app that's here in Australia,
Speaker 1: Like how did you get into that and what are
Speaker 1: you doing with it at the moment.
Speaker 2: Yeah, So Chris and I met at a tourism Australia
Speaker 2: ran quite a few years ago now and we're just
Speaker 2: talking about the lifestyle of Australian's where you know, he
Speaker 2: likes to train and specific like eat like you know,
Speaker 2: we're talking about that and he was like it's really interesting,
Speaker 2: like hearing his perspective on he never really had a resource,
Speaker 2: so he doesn't know anyone have resource that wasn't like
Speaker 2: specific to lifestyle is more built around like eat these foods,
Speaker 2: do this workout and that's it. It was very much
Speaker 2: Jim Jim like junkie kind of thing, which respectfully have
Speaker 2: done an amazing for a lot of people, but he
Speaker 2: wanted to create something a bit more inspirational about the
Speaker 2: lifestyle he likes to lead. And so you know, after that,
Speaker 2: he was like, hey, man, maybe Megan much on a bit.
Speaker 2: And when I say he'll get in touch, his team
Speaker 2: was going to get in touch.
Speaker 3: Yeah.
Speaker 2: Yeah, it's a great mate. Awesome, like that is it?
Speaker 2: That is like Hemsworth World is crazy, but no, yeah, man.
Speaker 2: Then like years later, it's like two years later, I
Speaker 2: got I got an email and sure enough the app
Speaker 2: was being built and they wanted to be the chef
Speaker 2: of it, and so building out contents and working with
Speaker 2: them to really make sure this you know, easily achievable meals.
Speaker 2: That's probably one of the best things. Is like, yes,
Speaker 2: they're good for you, and they're you know, they're to
Speaker 2: serve a purpose. But Santa's all about making sure we
Speaker 2: build this community of encouragement around each other, knowing that
Speaker 2: what they're doing is amazing for them. So the food
Speaker 2: that they're doing is easily recreatable and tasty. That's that's
Speaker 2: where're weaning. So it's an amazing app And we just
Speaker 2: had an amazing announcement where High Post Capital came in
Speaker 2: and ejected some money, but part of it was brought
Speaker 2: out and then they merged again with another company called
Speaker 2: Inspire in the US. So we've just got some bigger
Speaker 2: things happening in US. Now.
Speaker 3: That's massive.
Speaker 1: I think, like you talk about people getting in shape
Speaker 1: and diet and all that, and that's it's very hard
Speaker 1: to do on your own own. But it's like whenever
Speaker 1: you get a community to do it with you like
Speaker 1: and to drag people on with you. It's the same
Speaker 1: thing in like sport man, like you you want to
Speaker 1: be working out with the best guy because you know
Speaker 1: he's going to lift you up to his level. And
Speaker 1: it's like it's always like that, and whether it be
Speaker 1: doing you know, a diet and whether it be working out,
Speaker 1: like oh, that's obviously mixed in to try to get
Speaker 1: into a better shape. But whenever you do it with
Speaker 1: a community, you have that like probably ten times is
Speaker 1: more success rate.
Speaker 3: Whenever it comes to that.
Speaker 2: Absolutely, it's like one of the most rewarding things is
Speaker 2: seeing the Facebook community engage each other and like support
Speaker 2: each other when the like the I guess this center
Speaker 2: experts aren't And same with you man, Like you imagine
Speaker 2: being in tennis versus being a team sport that you are.
Speaker 2: Like you look at a curios or like a federer
Speaker 2: or an adult they have to get up and guess
Speaker 2: they have a team around them. It's better to support
Speaker 2: them a majority of the time. It's like to keep
Speaker 2: them going. In an individual team sport, you guys got
Speaker 2: a whole cohort of people you can rely on to, like,
Speaker 2: you know, just lift you up, get you going. You're
Speaker 2: in the gym together, having good time. There's good banter.
Speaker 2: So it'd be really tough to be like. That's why
Speaker 2: I think being an individual sport at the top of
Speaker 2: the game forever is amazing.
Speaker 1: I can understand whenever Curios just loses his ship bag,
Speaker 1: I'm like, you know what, I'd be worse than that.
Speaker 2: Everyone judges it and everything else. It's like, can you
Speaker 2: imagine this thing though, Like you think about this for second?
Speaker 2: How are you as a person off the field?
Speaker 3: Go terrible? Dude?
Speaker 1: I got injured like in the prelam, and I was
Speaker 1: just like I lost it in the change room, like
Speaker 1: just walked away from the docks. I was like, I
Speaker 1: just need five minutes to absolutely lose my shit and
Speaker 1: then I'll be outside and I'll be already and I'll
Speaker 1: be able to support everyone.
Speaker 2: Now, that's the thing, like being perfectly is competitive, and
Speaker 2: so people see you in media, see you on TV,
Speaker 2: you see you doing all these things. But then you
Speaker 2: take away with your family and your friends, you're like
Speaker 2: the person that is just general, so like you curious.
Speaker 2: It's really frustrating when people judge someone like that and
Speaker 2: all athletes in general on their attitude on the court,
Speaker 2: because it's like, it's not fair because if you're if
Speaker 2: I'm an absolute shit person when I was playing rugby,
Speaker 2: like I did not want to play against me. I'm
Speaker 2: a menace. My job is getting but exactly, but like
Speaker 2: you know, I'm a decent bloke off the field.
Speaker 1: It's a typical evenfl It's like start of the sign
Speaker 1: I never understood on my camping, or like sir and
Speaker 1: goes game starts everyone's an asshole, people talking shit and
Speaker 1: everything else, Like sir and goes into the game. They're like,
Speaker 1: how's the fan been? Man had great story, big fan
Speaker 1: of it. Man, I hope you've been well, hope everything.
Speaker 1: I was like, dude, you just literally punched me in
Speaker 1: the back of the head two minutes ago. I was like,
Speaker 1: what the hell's going on? Like this is bullshit. But
Speaker 1: then it's like it is that typical, like you know,
Speaker 1: within the within the lines, like kind of anything goes.
Speaker 1: But now I've got to this point in society where
Speaker 1: we now have cameras in it and now we're kind
Speaker 1: of like bringing stuff into we dissect what's going on
Speaker 1: between the lines, and it's just yeah, I mean, like
Speaker 1: competitive juices.
Speaker 3: Get flowing and maybe you talk a bit of shit.
Speaker 2: You know, you have to do that sport. It's all
Speaker 2: part of it, exactly, It's all part of it.
Speaker 3: We'll go back. So you got a book coming out.
Speaker 3: What's the book called?
Speaker 2: This is going to be called Eat Like a Legend,
Speaker 2: Eat Like a Legend. Yeah, it's an editorial piece at
Speaker 2: the start talking about like the principles around how to
Speaker 2: eat to help you sleep, eat to help you perform.
Speaker 2: And it's not just about performance as an athlete. Every
Speaker 2: day we perform, whether it be you know, delivering a presentation,
Speaker 2: looking after your kids. It's built around that with them
Speaker 2: bethought of recipes that you know you can QR scan,
Speaker 2: so watch the videos themselves and there's a scale on
Speaker 2: them to up and up and down regulate if you
Speaker 2: need to specifically for your needs. So that's pretty cool.
Speaker 2: So it's all very specific. Yeah, I love that part
Speaker 2: of it, Like so good by individuality. It's like there's
Speaker 2: only one Mason Cox.
Speaker 1: Yeah, I know, like seven foot America around exactly and
Speaker 1: special man, you like think I am.
Speaker 2: Said you are, and we've got to make sure you
Speaker 2: treat you that way. That's why we are the individual books.
Speaker 1: So yeah, I love man. We'll go back to what
Speaker 1: you're doing in New York. You know the Drew Barrymore show.
Speaker 1: Everyone kind of knows Drew Barrymore is one of the
Speaker 1: Charlie's Angels, legend, absolute legends. She's absolute, beautiful human. Now
Speaker 1: you've gone on to her show, you kind of like
Speaker 1: the celebrity chef for her. How's that experience been, mate?
Speaker 2: She's just a ball of energy and what you see
Speaker 2: is what you get. Like I said this the other day,
Speaker 2: it's like having people like her or Chris who are
Speaker 2: at the level they are and just being just human
Speaker 2: beings and all is incredible. She she loves she loves Australians,
Speaker 2: Like I'm trying to get it to come down here
Speaker 2: is death will make it happen. But yeah, she's an
Speaker 2: awesome person. It's actually one of the best cooking setups
Speaker 2: like this a second because like a lot of time
Speaker 2: you have these morning shows or daytime cooking shows, you've
Speaker 2: got one stove top and then you've got like one
Speaker 2: stove to.
Speaker 1: Feel like I'm a big gumma cooker, like I like
Speaker 1: to cook too, Like I go to apartment to rent
Speaker 1: it and I'm like, nah, kitchenself's gonna be a leak shower.
Speaker 3: Everything else can be terrible. Kitchen iss gonna be brand.
Speaker 2: New, like like you guys have done here for this show.
Speaker 2: It's like it's set up for a purpose. So what
Speaker 2: we do is we actually have me set up on
Speaker 2: one side and Drew on the other exactly same setup,
Speaker 2: exactly the same ingredients, exactly the same equipment, and so
Speaker 2: we're just cooking for like twenty minutes. I mean, it's
Speaker 2: a talk and Danc's it's It's awesome, man.
Speaker 3: When there's like a proper like stove type not just
Speaker 3: like one.
Speaker 2: Oh yeah, it's legit. It's so good makes my food
Speaker 2: stylists absolutely jealous. She usually has to deal with something
Speaker 2: less than other shows. It's really really cool.
Speaker 1: And you, so, what's your favorite thing you've made on Drew?
Speaker 1: Very much like if you had to go to meal
Speaker 1: that you wanted to like show the rest of the
Speaker 1: world that's you, what would it be?
Speaker 2: I made what we say, it was a we did
Speaker 2: this like stir fried green rice situation with a fry
Speaker 2: egg on top, and it just, like I think why
Speaker 2: I loved it was incorporated all the things that you know,
Speaker 2: typically people see in you know, nutritious meals. But it
Speaker 2: was just so easy. And from that we had about
Speaker 2: I think we counted the DRU team count they had
Speaker 2: like twenty was it, no, so one hundred and twenty
Speaker 2: one people had recreated the dish and posted to social
Speaker 2: So it was if you ask me, like, what's the
Speaker 2: one that's like one of my favorite's favorite because it
Speaker 2: had so much impact on people, because for people to
Speaker 2: take a photo and repost it is one thing for
Speaker 2: people just like and that that's a lot. For people
Speaker 2: not to even post after making is another thing. So
Speaker 2: for everyone who's posted it, it's probably like you know
Speaker 2: ten to twenty people who've done who haven't, and it's
Speaker 2: just like it's really really cool, man.
Speaker 1: Someone like recreate exactly like follow step by staff and
Speaker 1: you're like, oh, I'm actually reaching out to people making
Speaker 1: a difference.
Speaker 3: Yeah, is she ever she could cook?
Speaker 2: True? Mate? She is? She really? She actually really enjoys.
Speaker 2: Like I'm a chef, right, so I'm next to her,
Speaker 2: She's like making fun of the fact that I can
Speaker 2: chop quite quickly.
Speaker 3: That's my biggest problem. I'm like, shink, shink, Like.
Speaker 2: I need to lose.
Speaker 3: Is there a class for that? For Like, have you
Speaker 3: ever slipped off and cut off a bill of your finger?
Speaker 2: It's like it's like you with anything to do with
Speaker 2: your fingers because like whether you play basketball a f
Speaker 2: l your fingers are constantly involved in things, right, so
Speaker 2: probably fractured, broken nails, all that kind of stuff. For me,
Speaker 2: I've got plenty of cuts right to get to them today, So.
Speaker 1: Any any tips for I feel like there's a lot
Speaker 1: of people part of this now, Like you know, I
Speaker 1: do cook it this right now?
Speaker 3: Giving me like just some audio clips, you know, is.
Speaker 2: This camera right fantastic? So I always use this It's
Speaker 2: like everyone's seen liar, liar, right, and when Jim Carrey
Speaker 2: is like the claw, right, so he's what we gonna do.
Speaker 2: This is how to make sure that you can chop
Speaker 2: an onion super quick. All right, So get yourself the
Speaker 2: claw where you're going to have your thumb hanging behind
Speaker 2: your fingers, all right, Your fingers and your knuckle are
Speaker 2: going to be the most outer point where your knife
Speaker 2: is simply going to be touching. So all it's going
Speaker 2: to happen is your knife is going to be up
Speaker 2: against the knuckle, the outermost point of your fingers. That way,
Speaker 2: nothing gets chopped off, and you actually do not remove
Speaker 2: the blade from your knuckle in doing so. When you
Speaker 2: wrapid chopping, all you're doing is simply using that knuckle
Speaker 2: as a guide, and your thumb is never being chopped
Speaker 2: off as there's always trailing behind your fingers. So that's
Speaker 2: why we always say, Jim carries the claw is the
Speaker 2: way to go. How's that?
Speaker 3: Mate?
Speaker 1: That was just like one on why that's got straight
Speaker 1: to social media? That's just a tiktoggle in itself, just bang,
Speaker 1: no cutting, just straight into it.
Speaker 3: Everyone wants to learn so much from this pod. That's great.
Speaker 1: Let me ask you another question, how do you get
Speaker 1: how do you not cry from an onion.
Speaker 2: Free through your mouth?
Speaker 3: Wow? Do you work like I feel? I can maybe
Speaker 3: wear my goggle.
Speaker 2: You can wear your goggles, man, I was giving this up. No,
Speaker 2: the true case. You don't understand me the science right,
Speaker 2: So you actually breathe through your nose all the I
Speaker 2: guess the oils exactly go up into your your tear ducks,
Speaker 2: which are no ke inside here. And so when you
Speaker 2: do that, they will actually then cause crying. So if
Speaker 2: you breathe through your mouth, which is harder for them
Speaker 2: to actually get through to your nose, you will not,
Speaker 2: in fact less likely to touch your tear ducks, so
Speaker 2: you will not cry the.
Speaker 3: Clothes pins of the nose. And then breathe through your mouth.
Speaker 2: And if you want to go all out, you can
Speaker 2: wear Maso's goggles. And then also put the put the underwater,
Speaker 2: you know, I guess the squeeze.
Speaker 1: Yeah, And then just to really top it off, just
Speaker 1: put the little thing on top of your head, you know,
Speaker 1: and then you just you know, if you're gonna.
Speaker 3: Do it, you might as well go fall out, you know.
Speaker 2: What if you just mussle me Michael phelps with a
Speaker 2: nose and you'll be good.
Speaker 1: You're so sortid any other any other tips of cooking
Speaker 1: that we can help. I feel like I wanted people
Speaker 1: to learn on this podcast, and I feel like you're
Speaker 1: a man who's like cooked this whole life.
Speaker 3: Is there any just like life hacks for us that
Speaker 3: we can use?
Speaker 2: I've got so many, Jesus. Well, I will say one
Speaker 2: trick to cooking fish, and I think this is even
Speaker 2: any protein, and this will come out in the cookbook,
Speaker 2: but we'll say it now, is like to know when
Speaker 2: to cut into your protein to know when it's cooked.
Speaker 2: So's a couples can do this. If you are really
Speaker 2: nervous about it, just cut in, all right, I'll say that.
Speaker 2: But if you want to keep your protein whole and
Speaker 2: make it look like elivated exactly, all you need to
Speaker 2: do is take your knife or your fork and insert
Speaker 2: it into the thickest part of the protein from the side. Yep,
Speaker 2: from the side, So insert from the side, and what
Speaker 2: you do is hold it there for a few seconds.
Speaker 2: Pull it out. From there. You're into the French technique
Speaker 2: where you touch it to your bottom lip and if
Speaker 2: it's piercing hot, it is overcooked, if it's cold, needs
Speaker 2: a bit more. If it's nice and warm but can
Speaker 2: bear to touch, it's perfect. But he's the kicker. Do
Speaker 2: remember that after you pull it out of the oven
Speaker 2: or it's taken off the pan, and it is still
Speaker 2: cooking because of residual heat. So in the chef world,
Speaker 2: when we're cooking, like we got, you know, all our
Speaker 2: dockets in a line, and we've got fish. If you
Speaker 2: order a fish mace, I'm gonna undercook it because by
Speaker 2: the time it gets to the plate to then be
Speaker 2: served to you for you to take a photo on
Speaker 2: Instagram and then finally talking, we actually have to add
Speaker 2: an extra ten to fifteen seconds of under cookedness because
Speaker 2: of Instagram. Now it's gonna be perfectly cooked by the time,
Speaker 2: I guess you because it continues to cook by the
Speaker 2: time against the table.
Speaker 3: A bit worried because I've overcooked a lot of things.
Speaker 1: If I'll just maybe put that in there, put on
Speaker 1: my lip, and we got a big bone spot for
Speaker 1: about three.
Speaker 2: Weeks come next season. If you've got burnt spots. You
Speaker 2: signed a wave.
Speaker 3: Podcast exactly any others.
Speaker 2: Mate, geez, I can I'm gonna list keep going.
Speaker 1: My biggest thing is like you know, people do like
Speaker 1: cooking rice. I might just buy a rice cooker like
Speaker 1: I do rice all the time for like food for
Speaker 1: like you know, before games and everything else.
Speaker 3: And a rice crooker has been the most used thing
Speaker 3: in my kitchen.
Speaker 2: That's great, man, if it works. Why do you not
Speaker 2: use a sauceman?
Speaker 3: Though, I just like.
Speaker 1: Sticks to the barn and there's literally set forget. I
Speaker 1: can go cook the chicken like it just like makes
Speaker 1: my life so much easier and it comes out perfect
Speaker 1: every time.
Speaker 2: It what all the other like you know, you quit
Speaker 2: kitchen equip what a Mason Cox is huge amazing kitchen
Speaker 2: equipment hacks.
Speaker 3: Big scene.
Speaker 2: You gotta have a good knife. Knife is the biggest scene.
Speaker 1: Just invest in a good knife and then you can
Speaker 1: move on from there and it makes life so much easier.
Speaker 2: Nice.
Speaker 1: Yeah, I don't do grow like nine year, but I
Speaker 1: like I do like two things three things really well.
Speaker 1: I do tortilla soup, huge on tortiller soup.
Speaker 4: Wow.
Speaker 1: And you can like am pumpkin soup and you can
Speaker 1: freeze it eat it later, you know, and it's a
Speaker 1: bit of a harsh parts and all the vegetables left
Speaker 1: over and you're like, fridge, you can just make an
Speaker 1: amazing like helping meal and you can just freeze it
Speaker 1: forever for a date. I've got it literally in my
Speaker 1: fridge right now. Come over after this soup. It's good.
Speaker 1: You're just trying to be a spice and everything else.
Speaker 1: A little suicide of.
Speaker 2: Everything recipe in the link for this for the show
Speaker 2: notes today if.
Speaker 1: You want it in the book, I a little credits
Speaker 1: with Marx underneath, you know.
Speaker 2: But yeah, good, my challenge for you actually, but you'd
Speaker 2: have to get a kitchen bench top at the time.
Speaker 1: Came my back is so I have to be I
Speaker 1: don't do long meals. Don't do long meals quick.
Speaker 2: You just get on your knees. Though you probably be
Speaker 2: at the right heart then, right, I could we get
Speaker 2: it to this dad?
Speaker 4: He clips up audios and stuff. You might to say
Speaker 4: something here and there you get clips with something else.
Speaker 4: You know, you never know where it goes. All right,
Speaker 4: we'll go back to New York. I want to get
Speaker 4: an idea best place is for cafes. Give me that
Speaker 4: a top five cafes. And you've been there for six
Speaker 4: and a half years. I know you know this, Yeah,
Speaker 4: seeing quite a bit.
Speaker 2: There's a really there's an awesome spot I probably visly
Speaker 2: like five times a week. It's called Charlie Street.
Speaker 3: Yeah, it's an.
Speaker 1: Amazing This guy, know, Dan Churchill owns it. He's actually
Speaker 1: on the pot. You're listening to his idea right now.
Speaker 2: Yeah, check it out mate, that's a good one. I
Speaker 2: would say, you know, I think straight off the bat,
Speaker 2: we have a Kohala mafia, like all Aussies as you
Speaker 2: came to to recognize, just all sit together.
Speaker 3: I love that.
Speaker 1: It's a bit of like a you know, a unique
Speaker 1: or community with an out of Australians in New York
Speaker 1: and Yaga run like two hundred miles every single day
Speaker 1: and hang out and go to the cafes.
Speaker 2: Man, I would say, our favorites that we all like
Speaker 2: collectively agree with for coffee and breakfast and stuff in
Speaker 2: the morning. And b CS Banter two Hands does an
Speaker 2: incredible job too. There's one on the Lower East Side
Speaker 2: called Good Thanks as well. And then you've got like,
Speaker 2: you know, Bluestone has done an incredible job of really
Speaker 2: pushing a certain Australian style of branding and image. And
Speaker 2: you know started out small numbers and what you know
Speaker 2: Nick Stone and the team done there, So I'd say
Speaker 2: that's another one if you're looking for, like, you know,
Speaker 2: they've done a really good job of not trying to
Speaker 2: be just one spot. They've done a scalable operation so
Speaker 2: very American it is man which is like one thing
Speaker 2: we have to give credit for in the sense that
Speaker 2: if you come to America and just try to be
Speaker 2: Australian and not learn, like I love amer Can sport,
Speaker 2: you know, like I've spoken.
Speaker 3: We'll get into the Jets game soon.
Speaker 2: Yeah, yeah, exactly, exactly. We'll talk about the second. But
Speaker 2: do like i've you know how much Nam and I
Speaker 2: am in sport in general, like I love AFL Rugby League,
Speaker 2: rugby Union, NFL baseball. I loved learning about that and
Speaker 2: we can't be accustomed to that. And so I think
Speaker 2: what you know Blueston has done is an amazing job,
Speaker 2: even like other cafes now who are American have incorporated
Speaker 2: Australian things. We all know flat White It's been around
Speaker 2: many years now, but that started with us. All the keywa's.
Speaker 2: You can take your pick, but it's good to see
Speaker 2: cafe culture, which is I think a big part of
Speaker 2: the Australian brand is really really pushing through parts of America,
Speaker 2: not just you know in New York. Now, I've got
Speaker 2: austin Nashville.
Speaker 3: Since got two hands down there.
Speaker 1: Yeah, I know, I've met those guys with a legends
Speaker 1: came to the USAFL Madam, a couple of last year,
Speaker 1: two people. It is interesting though, because America culture wise,
Speaker 1: there very go go go like very just take away,
Speaker 1: see you later, like quickly quick. We're all showing cultures
Speaker 1: kind of opposite. So like sit down, have a chat,
Speaker 1: have a coffee. Like there's one thing I love. Whenever
Speaker 1: I came here, I was like, people are very more
Speaker 1: a lot more like interpersonal. I think, like obviously the
Speaker 1: people they work with and everything else where, it's like
Speaker 1: it's not as ruthless as the US. It's more of like, oh,
Speaker 1: let's sit down, let's have a chat about this, or
Speaker 1: maybe like go to a coffee, and it's like more yeah,
Speaker 1: just more personal in a sense. And I love seeing
Speaker 1: that being pushed over to New York and be able
Speaker 1: like people get to experience that through Charlie Street and
Speaker 1: all these others, and it's kind of interesting. I guess
Speaker 1: you like you're friends with all these people that kind
Speaker 1: of own these cafes. Because like to give an idea
Speaker 1: to the people out there, like there's a mini Australian
Speaker 1: community within New York and I'm fair to say absolutely,
Speaker 1: and it's like you go, do there's a marathons together.
Speaker 1: It's like this kind of community over there, and it
Speaker 1: is beautiful the fact that you do have like kind
Speaker 1: of somewhat of home away from home and you've got
Speaker 1: these people that own these cafes.
Speaker 3: So obviously you run Charlie Street. Everyone gonn check it out.
Speaker 1: Is epic, epic, epic, epic cafe. And you run these things.
Speaker 1: It's like, you know, doing the marathon out of there
Speaker 1: and like going to train and like everyone meets at
Speaker 1: Charlie Street and it's like this whole kind of community.
Speaker 1: And I was lucky enough to be able to kind
Speaker 1: of jump in there for a couple of days, you know,
Speaker 1: go for a few runs to meet the amazing people
Speaker 1: and everyone was so welcoming and I've loved that about
Speaker 1: It's like an Australian culture that's kind of moved over
Speaker 1: to the US. And like I hope we mentioned in the
Speaker 1: beginning of the podcast, it's tough when we first get there,
Speaker 1: and then to have those people that kind of bring
Speaker 1: you through those hard times and bring you in this
Speaker 1: family away from family, it's awesome, man.
Speaker 2: Yeah, dude, it was, Like I think what was interesting
Speaker 2: for us is particularly through COVID. Right in COVID, most
Speaker 2: people in New York who are American just went home to
Speaker 2: their suburban families, Like they fly home in the state
Speaker 2: to go up to Westchester, long whilee wherever it be.
Speaker 2: We couldn't do that. We couldn't travel home, and so
Speaker 2: we became a little bit tighter even more so and
Speaker 2: looked after eachil like we've always had friends givings you
Speaker 2: know where Yeah, yeah, friends giving right, So like you
Speaker 2: really really understand the concept and importance of family. But
Speaker 2: also we have people come to America and you know,
Speaker 2: as you said earlier, like being there for years now
Speaker 2: and knowing back then that how hard it was to
Speaker 2: get going. When you have friends come over who are Australian
Speaker 2: or and not even just as anybody, but like you
Speaker 2: can relate to, you pull them in and you say, hey,
Speaker 2: come here, come here to coffee. I'm hanging out with us.
Speaker 2: Let me let let's learn about how we can we
Speaker 2: help you because there's a certain type of atmosphere and
Speaker 2: energy that New York and being an Aussie living in
Speaker 2: a foreign country does because you want to help people
Speaker 2: and want them to succeed. And so you know, we
Speaker 2: have friends come over and just holiday and like New
Speaker 2: York's not for me, but I love visiting it. That's awesome.
Speaker 2: And then we have people like I really want to
Speaker 2: have a crack here, and that's the people You're like, Okay,
Speaker 2: well you let's know how we can help you. Is
Speaker 2: where he to support And that's why I love. That's
Speaker 2: why people say are you ready to come home? Made
Speaker 2: times like, look, I get to do some really incredible
Speaker 2: things in America. And apart from the fact offus he
Speaker 2: missed my brothers and my mum and dad, I have
Speaker 2: an amazing family in New York that are Australians. I
Speaker 2: still get like my Australian accent is still pretty solid
Speaker 2: given the fact that I hang out with OSSI's every
Speaker 2: single day. Everyone's like, you've been in America.
Speaker 3: They expect you to sound like me.
Speaker 2: Yeah, honestly, honestly, like it's other than the fact that
Speaker 2: I have to like on TV roll my r's.
Speaker 3: And say do you put an American accent?
Speaker 2: Are you going to No? I don't. But like when
Speaker 2: I pronounce things like instead of saying that is all
Speaker 2: I have to say basil, I say tomato still in aluminum,
Speaker 2: but I say aluminum because they don't understand when I
Speaker 2: say they, I'm talking about you.
Speaker 3: All the American public, Yes.
Speaker 2: Lovely American public, which are very supportive, by the way,
Speaker 2: very very much string in the fact that they don't
Speaker 2: want to listen to anyone else.
Speaker 3: Be American.
Speaker 2: And I dropped, like my, my, my love for sports.
Speaker 2: They're like, oh, he's one of us, one of us us.
Speaker 2: But let me ask you this man, are you coming here.
Speaker 2: One of the most common questions I yet is what
Speaker 2: is Australian cuisine?
Speaker 1: Cuisine cuisine? That's actually a good question. I think I
Speaker 1: show cuisines like because I look at my experience. I've
Speaker 1: lived in Melbourne. I haven't lived anywhere else, So like
Speaker 1: Melbourne's very multicultural, like one of the biggest multicultural places.
Speaker 1: You can go to different areas of the city and
Speaker 1: get different types of cuisines. But I think Melbourne's more
Speaker 1: of there's not really an Australian cuisine per se, like
Speaker 1: I think too. If I'm thinking Australia cuisine, I think
Speaker 1: like indigenous and I think of like kangaroo steak or
Speaker 1: something like that, you know, Like I would think more
Speaker 1: along that line where I think if you look at
Speaker 1: kind of overall and you were to go to Melbourne,
Speaker 1: the most popular places you would go to be Asian fusion.
Speaker 3: Like I think that's kind of where it's at.
Speaker 1: It's like not necessarily you know, just Asian food, but
Speaker 1: they kind of have this weird kind of side, you know,
Speaker 1: mix of different things that are like somewhat you know,
Speaker 1: I guess, influenced by different countries. So then there's fusion
Speaker 1: as what they call it. So I think that's like
Speaker 1: probably the most you'll get here in Australia's aays in fusion,
Speaker 1: and I think that I don't think there's necessarily one
Speaker 1: certain culture in Melbourne that's like the food culture here,
Speaker 1: but I think there's like a mix of a lot
Speaker 1: of them and it kind of makes this unique Australian
Speaker 1: one that is almost probably impossible to describe to other
Speaker 1: people across the seas.
Speaker 2: May one hundred percent you just nailed it, Like you
Speaker 2: you think of like Italy and you think of pizza
Speaker 2: and pasta. You think of America and you probably think
Speaker 2: of burgers and hot dogs, and you know certain types
Speaker 2: of steaks. In Australia, the culture is so influenced by
Speaker 2: other nations, along with the fact of our regional ancestry,
Speaker 2: of the indigenous culture, that that's what it is, right. So,
Speaker 2: but you really touched the point I hope you were
Speaker 2: going to make is Melbourn's got a beautiful cafe culture.
Speaker 2: So does Sydney and even Brisbane and other parts of
Speaker 2: the major cities. So when we get asked all the time,
Speaker 2: what's Australian culture and what's their what's their cuisine? First
Speaker 2: and foremost, Yes, indigenous. But one of the best things
Speaker 2: about living in America is I've learned that the influence
Speaker 2: specifically of the regional areas around, like for example, Central
Speaker 2: and Southern America, being access to those flavors, and even
Speaker 2: like the athletes I work with now, it's like they
Speaker 2: request certain things from where they've come from as their
Speaker 2: upbringing in like the nostalgic presence that brings to them.
Speaker 2: So my question is do you do you ever get
Speaker 2: to a point where it's just like I need an
Speaker 2: American steak.
Speaker 1: Oh yeah, we'll go home every year. Yeah, but like
Speaker 1: i'll go home, I'll just smash barbecue like nobody's business. Okay,
Speaker 1: I'll go back to Austin, Texas and I'll go like Franklin's.
Speaker 1: I've got a lot of barbecue.
Speaker 3: Okay, Salt Lex, I'll just absolutely.
Speaker 2: After the one last.
Speaker 3: It's it's so good man, just.
Speaker 1: Like just pig out because like, don't get me wrong,
Speaker 1: like I love barbecue. Here in my place, here is
Speaker 1: a place called Red Gum Barbecue Shadow of Red Gum.
Speaker 1: It's down to the Peninsula, used to be southro moved
Speaker 1: up to your Poon. Of all places kind of up
Speaker 1: and Queensland love them. But yeah, like red Gum's my
Speaker 1: kind of like retro going back to my roots, kind
Speaker 1: of homeplate barbecue.
Speaker 2: American people, they just one is.
Speaker 3: American, one's British.
Speaker 1: So yeah, there are a couple that run that joint
Speaker 1: down there, and it's like it's cool because you go
Speaker 1: there and it's like there's like a petrol station out
Speaker 1: the front and then it's kind of like out the
Speaker 1: back there's like this big barn and it's like out
Speaker 1: of a barn I can't get sa like good feeld,
Speaker 1: like in a proper barbecue place, like the big pits
Speaker 1: are open, you know, we can go and see the
Speaker 1: big smokers and all that.
Speaker 2: And they name the smokers as well. They've got a
Speaker 2: name like Betty or something.
Speaker 1: Yeah, I don't know the names, but I'm sure that
Speaker 1: they have a name for him, no doubt, because they're huge.
Speaker 3: They're massive.
Speaker 1: Man, it's massive, and it's it's it's so good, like
Speaker 1: you talk about that, like the food culture is, you
Speaker 1: know whatever. Like in America, there's so many different places
Speaker 1: and there's so many different cultures within one country that
Speaker 1: it's like, you know, I might live in Texas and
Speaker 1: that might be this and that, and then you go
Speaker 1: up to New York and it's totally different than Chicago
Speaker 1: and LA are totally different. And like everyone can come
Speaker 1: from different places because the US and sport and everything else,
Speaker 1: it's like all you know throughout the States, but they
Speaker 1: come with their own unique styles.
Speaker 2: Dude.
Speaker 1: It's so so cool because you do like to give
Speaker 1: people an idea. You interview these people and you have
Speaker 1: them create their kind of like pregame meals and stuff
Speaker 1: like that for you know, these professional athletes and you
Speaker 1: can name some of them.
Speaker 3: I'm not really sure the whole list of them.
Speaker 2: But yeah. So, like the idea is that as a
Speaker 2: performance chef, my job is to help people get ready
Speaker 2: for their game day. So we could actually do this
Speaker 2: right now, Mace, what's you all like? Took me through
Speaker 2: your typical day or to play like? This is great
Speaker 2: because a lot of people are going to be asking this,
Speaker 2: probably few yars like hey, Mace, what do you eat?
Speaker 1: Like?
Speaker 2: What do you have before games?
Speaker 3: Like?
Speaker 2: Took me through this?
Speaker 3: I start two days out, awesome. I'll do two things.
Speaker 1: I'll either do pasta ball and as ye or I'll
Speaker 1: do like a kind of a stir fried rice huge,
Speaker 1: and then the day before game very simple like I
Speaker 1: don't want anything upset my stomach or anything like that,
Speaker 1: so I'll do sorry, two days before I'll even do
Speaker 1: this keen walk el salad huge, real nice, real, nice,
Speaker 1: but beat advocate avocado in there all.
Speaker 2: The millennial things kale avocado and Jesus, you got be real.
Speaker 2: That's what's called real. I'll do be real.
Speaker 1: So yeah, Kale that I'll pickle some some carrots. Yeah, myself,
Speaker 1: do my own pickling. I told you I'm into food
Speaker 1: now I like it, and then making love ye like
Speaker 1: a little chick pea on top stuff like that, you know,
Speaker 1: just a little of that. And then the day before
Speaker 1: the game is like very simple. It's like a verge
Speaker 1: of carrots and then maybe some broccoli zucchini or something
Speaker 1: like that, and then chicken and rice. It's pretty simple,
Speaker 1: real basic, just I know, like going in and nothing
Speaker 1: that's out of the norm that might upset my stomach.
Speaker 2: And would you change that based on your your time
Speaker 2: of day? So for example, sometimes you play at nighttime,
Speaker 2: sometimes your afternoon.
Speaker 1: So I change it, like I'll do it for dinner
Speaker 1: every then I'll have like lunch, I might have like
Speaker 1: leftovers and have a little bit of that, you know,
Speaker 1: and like cook extra. Yeah, so hide light it's day
Speaker 1: before as I'm I might kind of meticulous with I
Speaker 1: drink hard you light whenever I eat, and then drink
Speaker 1: it throughout the day, so I'm not just like one
Speaker 1: head of hard light. It's like you kind of you know,
Speaker 1: spread out over the day. Yeah, and then just I'm
Speaker 1: like always got a cup or something in my hand
Speaker 1: man on a hydration like just fiene.
Speaker 2: Okay, absolutely love it. So like what you just described,
Speaker 2: I feel like.
Speaker 3: You're just about to give me my like new my
Speaker 3: new chef.
Speaker 2: Tell me exactly what I'm missing that I would do, right, yeah, okay,
Speaker 2: people would ask me, DC, can you this.
Speaker 1: Might be relatable to people maybe like training for a marathon,
Speaker 1: training are just getting in shape.
Speaker 3: It may be so.
Speaker 1: Exactly, well, bring it back to listeners and then get
Speaker 1: a little bit out of this too.
Speaker 2: So what you've done is you described to me what
Speaker 2: your pregame you know a couple of days looks like
Speaker 2: on a plate, which is awesome, right. I wouldn't then
Speaker 2: come in and then go, okay, you need to change this, this, this,
Speaker 2: and this number one. Your microbiome is set to a
Speaker 2: certain way already and if I add things in, it's
Speaker 2: going to upset your stomach, as you said earlier, or
Speaker 2: you just what's not going to be typically used to
Speaker 2: how to digest those foods. You want something that's super
Speaker 2: easy to understand. So first listening at home, best way
Speaker 2: to look at your breakdown is you just describe is
Speaker 2: you you've definitely broke it down into colorful goodies. So
Speaker 2: you had or your kale, your kim, which is super
Speaker 2: dense and nutritious value beats all the colors, and then
Speaker 2: you're getting substantial carbohydrates and your electrolytes along with whatever
Speaker 2: protein you're having. But the biggest thing is actually a
Speaker 2: time of day. So if you're eating and you're essentially
Speaker 2: getting up in the morning and going straight for your run,
Speaker 2: or you've got an event early morning, the last meal
Speaker 2: you should have is two hours before your event two
Speaker 2: hours and then leading in you should have like a
Speaker 2: banana or a gel or whatever you are doing and
Speaker 2: durance wise, right, so I for you, you wouldn't need
Speaker 2: a gel specifically be made in a banana or something
Speaker 2: easily digestible that would look after yourself inside your stomach
Speaker 2: and wouldn't be we have banana bread before you go
Speaker 2: love that Australian cafe and underbread it.
Speaker 3: Comes with big tangs.
Speaker 2: I don't know. I just go straight for as soon
Speaker 2: as they are in the locker room, like yeah too,
Speaker 2: lost love bit, it's.
Speaker 3: So good, keep going yeah yeah yeah.
Speaker 2: So like you know, whether it be if you're having
Speaker 2: a parsley the day before a meal or whatever it is,
Speaker 2: don't stray from that. Just what I would say is
Speaker 2: make sure you're getting your electrolytes in the morning of
Speaker 2: you're getting your timing right. So if you're not playing
Speaker 2: until one pm, just make sure eleven's your last main meal.
Speaker 2: You're not in a position where you're super stuffed and full,
Speaker 2: but you feel competent. And I would always make sure
Speaker 2: that your typical ratios around game day should be like
Speaker 2: fifty percent carbs, maybe thirty percent protein, twenty percent fat,
Speaker 2: and realistically you can adjust that a calling based on
Speaker 2: you as an individual, knowing what works for you, and
Speaker 2: then electrolytes wise. You know, our sweat loss counts for
Speaker 2: like three hundred and fifty up to seven hundred milligrams
Speaker 2: of sodium loss per hour of either training or game,
Speaker 2: so if you're playing two hours you could be losing anyway,
Speaker 2: but between you know, say seven hundred up to fourteen
Speaker 2: hundred milligrams of sodium, so it's important to replace that
Speaker 2: and even throughout during.
Speaker 3: What's high sodium? What is high cerdium? Like, what would
Speaker 3: have high sodium?
Speaker 2: What hasped so you can get I don't actually know
Speaker 2: the brands in Australia too well, but a lot of
Speaker 2: like Gatorades and things like that at best have three
Speaker 2: hundred milligrams of sodium in them. If you get the
Speaker 2: sachets with the electrolytes in them, they're sometimes between I've
Speaker 2: got ones that's in Australia in America called LMMT you
Speaker 2: they're like five hundred milligrams. There is also another one
Speaker 2: called BPN. It can get to like, you know, five
Speaker 2: hundred milligrams of sodium as well. And so by having
Speaker 2: one of those sachets over the course of a period
Speaker 2: after the game, you know, it can help support your
Speaker 2: sodium loss, which is undoubtedly one of the biggest issues
Speaker 2: we face with nutrition. It's like everyone's starting to get
Speaker 2: the nutrition of their food right, Like that's ultimately like
Speaker 2: I would have to sit down with you. I'd have
Speaker 2: to do a bit of blood work, and I'd have
Speaker 2: to understand, like, you know, how your stool is all
Speaker 2: that kind of stuff to really gather how well you're
Speaker 2: absorbing the food you're putting in, how e it's actually
Speaker 2: affecting you gain day, what your moods, like, how are
Speaker 2: you sleeping? But the biggest one I would say, if
Speaker 2: people say to me, what should I do immediately, it's
Speaker 2: like drink more electrolytes without a doubt.
Speaker 1: That's an easy fix everything. But one of the things
Speaker 1: that a lot of people look acass.
Speaker 2: That's what I do. Like that Why I asked you.
Speaker 2: It was really interested to know, like what you would
Speaker 2: have and even so in the morning, would you eat
Speaker 2: before game?
Speaker 1: Yeah, okay, I have I might have a little bit
Speaker 1: leftover for rice and like vegetables for breakfast cricking.
Speaker 3: It depends when the game is. Yeah, you have coffee?
Speaker 1: Now? I don't drink coffee. I'm a t I know,
Speaker 1: it's like an absolute sin in this country.
Speaker 2: I say, you come you have a fight?
Speaker 1: Why?
Speaker 2: Yeah? And it's like obviously not no. Wow.
Speaker 1: So I had to say whenever I went to Charlie Street,
Speaker 1: got a tea, it's mine.
Speaker 2: You've got some great coffee, is there Charlie Street.
Speaker 3: That's good.
Speaker 2: That's great.
Speaker 3: We'll go back to New York now.
Speaker 1: Actually I'm gonna ask you this for we move on
Speaker 1: after After you have your workout, right, you run a
Speaker 1: big run whoever it is, what's your go to your meal?
Speaker 3: What would you would you subscribe to people?
Speaker 2: Mate? I'm really big on well first and foremost. After
Speaker 2: you run after you work out, it's actually really hard
Speaker 2: mentally for a lot of people to eat. It usually
Speaker 2: takes two hours to get to the feeling of society
Speaker 2: of like I actually need some food. It's a hormonal thing.
Speaker 2: So like you do have your left and you ground,
Speaker 2: which are two hormones I play against each other to
Speaker 2: you know, make you feel hungry. I personally, I do
Speaker 2: get pretty hungry pretty imediately after And if it's a
Speaker 2: cold morning. Love a good oatmeal like peb and J
Speaker 2: oatmeal that we make. I've like a cheer jam. It's
Speaker 2: like raspberry.
Speaker 3: It's one huge It's like.
Speaker 2: This is something I actually started making before Chisto is open.
Speaker 2: And so like my oatmeal just cinnamon oatmeal, I use
Speaker 2: this cheer jam, which is like making a home is
Speaker 2: just raspberry cheer cinnepot. Let it sit and then homemade
Speaker 2: peebe with some maple syrup. Done. But I would honestly say,
Speaker 2: if I I'm so craving now, like a really good
Speaker 2: just toasted sandwich, like a beautiful sourdo. It can be
Speaker 2: like a chick pea smash, or it can be chicken
Speaker 2: with like a nice homemade mayonnaise with some salad, tomato,
Speaker 2: like the whole I'm talking a big thing. None of
Speaker 2: this like small crap of like your rabbit stole lettuce.
Speaker 2: I'm talking like stack me up with all these like
Speaker 2: micronation and goodies. Yeah, a toast?
Speaker 1: Do you one or two slices to thank God? Yeah,
Speaker 1: that's my biggest issue in Melbourne. Now we've become cheap.
Speaker 3: I understand inflation. The stock market's hit a bit.
Speaker 2: It's not the bread bro it's the other comes like
Speaker 2: a dollar fifty right now we can afford two slices
Speaker 2: of bread.
Speaker 1: It just gets me. It gets me. I will not
Speaker 1: go back to a cafe if it gives me one slice.
Speaker 2: Of tat on the on the support of cafes, I
Speaker 2: will say, knowing costs of goods these days and wages,
Speaker 2: it's it's it's it's squeezing us.
Speaker 3: Just increase the price like fifty cents.
Speaker 1: I will pay fifty cents ex That's my advice to
Speaker 1: everyone out here that owns a cafe. There was nothing
Speaker 1: about a cafe business. It's my advice. We'll go back
Speaker 1: to so New York. Now you ran the marathon or whenever.
Speaker 1: I was there a year ago, and that was an
Speaker 1: awesome experience. I had a good friend of mine ran
Speaker 1: it with you crazy. You can track people on the
Speaker 1: app and stuff, and it was awesome pretty much. I
Speaker 1: loved it so good. We're an absolutely ridiculous outfit. Will
Speaker 1: put a photo up of my whacking floatable two man. Yeah, yeah,
Speaker 1: you got a little bit now. You did a bit
Speaker 1: of charity work for right City Harvest. Can you tell
Speaker 1: us a bit about City Harvest?
Speaker 2: Yeah. So being in the chef world and being always
Speaker 2: around trying to help people, you know, I want to
Speaker 2: change the world through food. I've always wanted to do that.
Speaker 2: And to get to a position of time and resourceful
Speaker 2: nurse that I can eventually just do that full time
Speaker 2: is what I'm going for. And City Harvest is an
Speaker 2: amazing organization where we do two awesome things that I love.
Speaker 2: One we feed those in need. So one in five
Speaker 2: people in New York do not know where the next
Speaker 2: meal is coming from. Crazy. And this isn't just people
Speaker 2: on the street where you see the obvious. It's people
Speaker 2: in apartment buildings that you could be looking across the
Speaker 2: hallway and then you don't realize that these people don't
Speaker 2: know where the next meal is coming from. So the
Speaker 2: part of money goes towards that The second part of
Speaker 2: the money goes towards supporting food rescue we call it,
Speaker 2: so we will then you know, rescue food from places
Speaker 2: that would either throw it out or go to waste.
Speaker 3: So there's a second bite here exactly.
Speaker 2: So forty percent of food goes to waste. So it's
Speaker 2: it's really as a share for him, just anyone in
Speaker 2: this space. It's pretty dramatic to hear that, to know
Speaker 2: that that one in five people don't know where x
Speaker 2: millink is coming from. So you know, Oz Harvest does
Speaker 2: an amazing job over here. I've you know, made made
Speaker 2: a choice to be really dedicated to one particular charity
Speaker 2: so I know I can go deep with them. And
Speaker 2: so I've been the captain of the mouth On team
Speaker 2: and we've got one hundred runners this year, which would
Speaker 2: be November sixth. You run it again, I'm running it again, sport. Yeah,
Speaker 2: it comes to forward. Brother, ridiculous, cust keep joking, Kip joking.
Speaker 2: You just did almost two hours sub two hours and
Speaker 2: two hours and one minute at in Berlin. He's absolute.
Speaker 2: Have you seen but have you seen his hydration man?
Speaker 2: This German guy go to YouTube. It is that this
Speaker 2: guy is he's a character.
Speaker 3: And he'll do.
Speaker 2: He's so into like like you see water boy, think
Speaker 2: think of a German water boy, just super intense on
Speaker 2: water and high rations.
Speaker 3: Like Alaskan water.
Speaker 2: Like he holds in a certain way. As soon as
Speaker 2: the guy picks it up, he's like claps his hands.
Speaker 2: He stoked, and he gets on his bike go to the
Speaker 2: next checkpoint. So you could be that guy for me.
Speaker 3: Yes, I could be that. You could.
Speaker 1: I saw a video of this person doing this recently
Speaker 1: where there was like all the people holding the cups
Speaker 1: out and like I was the first person there takes
Speaker 1: the first cup and just slaps the rest of the
Speaker 1: cups out of people's.
Speaker 3: Hands so no one behind him can get any water.
Speaker 1: And it was just savage, And I was like, technically,
Speaker 1: can't like penalize the guy. You just get a real like, hey,
Speaker 1: you're an absolute dickhead whenever you go across.
Speaker 3: It was ruthless.
Speaker 1: Next Tuesday, straight up, Chase, I got harder just to
Speaker 1: chase his as she really would tackle him. I'm risking
Speaker 1: my whole marathon time just to make sure you learn
Speaker 1: your lesson.
Speaker 2: Just give them attle, ankle tap?
Speaker 1: Can you give people but an idea of what it's
Speaker 1: like running the marathon. Now New York City Marathon, biggest
Speaker 1: marathon probably in the world. I would say, yeah, right,
Speaker 1: the whole city just like goes and supports these people.
Speaker 1: Like I remember sitting there, like I was going to watch.
Speaker 1: There's two people on next to me, and I'm wearing
Speaker 1: this absolutely ridiculous seven foot tour.
Speaker 3: Yeah. I know.
Speaker 1: I didn't even tell Like my buddy the Lake who
Speaker 1: was there, I didn't even tell him I was wearing
Speaker 1: and he just lost his ship whenever he ran past.
Speaker 1: It's like, but there's like so many people are like
Speaker 1: just all supporting people that don't know, and like there's
Speaker 1: all these amazing stories as people have worked so hard
Speaker 1: to be able to.
Speaker 3: Have this accomplishment.
Speaker 1: It's like kind of the mount like you know, reaching
Speaker 1: Mount Everest kind of thing you know of like running
Speaker 1: and tell us you guys, I give people an idea
Speaker 1: of like what it's like being there when the New
Speaker 1: York City Marathon happens.
Speaker 2: Mate, it was It's I'll put this in perspective. So
Speaker 2: I've rhyn three New York's now I've got my fourth
Speaker 2: one this year. I just came down to do Sydney's
Speaker 2: Sydney Running Festival. So just a bit backster on that
Speaker 2: we've got. We had thirty five thousand runners there, which
Speaker 2: which is really good turnout, probably one of our biggest
Speaker 2: I think we've ever had. And we are looking to
Speaker 2: be the sixth major marathon in the world.
Speaker 3: Huge, Okay, So we've.
Speaker 2: Got Berlin, Tokyo, London, Boston, and New York the five
Speaker 2: majors New York, so Sydney right now is to be
Speaker 2: the six which would be amazing for a strangurism, right.
Speaker 2: So they brought me down here to duel to this
Speaker 2: and when I was there, it was really good. It
Speaker 2: was amazing to see where we could go because being
Speaker 2: in New York and seeing how amazing that scene is
Speaker 2: and what people can do, it's like it does put
Speaker 2: perspective on how big New York is. So I just
Speaker 2: want to make sure people realize that we are going
Speaker 2: to go hard at getting Sydney the six major marathon,
Speaker 2: which would be amazing. But yeah, so New York man
Speaker 2: like it was. Particularly last year, it was one of
Speaker 2: the best days of my life because you are running
Speaker 2: with seventy five thousand plus people to millions of random strangers.
Speaker 2: You're all doing it as one. And you were doing
Speaker 2: this thing where you're running one of the greatest, most
Speaker 2: multi dimensional cities in the world. Where you start in
Speaker 2: Staten Island, you go through Brooklyn, you go like you're
Speaker 2: into Bronx. He's going to Manhattan. You know, you going
Speaker 2: to Queens, you do all the five borough and it's
Speaker 2: and along the way you have people who have just
Speaker 2: like you know, it's a mathon. I don't know anyone
Speaker 2: in it. I'm just gonna go for people, and they
Speaker 2: bring out the best signs. Dude, that mace.
Speaker 1: There's bands, so much going on, it's so good down
Speaker 1: I come out for it.
Speaker 2: So like I I've definitely been in America, there's one
Speaker 2: like phrase I've jumped on and it's like the less
Speaker 2: fucking Yo, Like.
Speaker 1: The Less goes.
Speaker 2: Exactly every March Madness or some sort of NFL game.
Speaker 2: Like all my American frat mates, like they're all fraternity
Speaker 2: dudes for sure, have built this into me. So I'm
Speaker 2: running down all parts of the you know, the marathon,
Speaker 2: and I'm just screaming, let's fucking go. It's very strangers.
Speaker 2: Why because these people have come out to cheer us.
Speaker 2: You also see some of the most of you. Here's
Speaker 2: my favorite sign. So you've got classic ones like hit
Speaker 2: this signed, power up right, really nice, right, yeah, yeah,
Speaker 2: it's really really cool. You have really fun things like that.
Speaker 2: My favorite though, is like at mile twenty one, which
Speaker 2: about thirty four k's in. Yeah, you have one that
Speaker 2: says that is like that's pain train.
Speaker 1: You're in the depths of Like I was around that
Speaker 1: area and I saw it.
Speaker 3: I was like people were doing hammies.
Speaker 1: Like calves were going, like it was just really people
Speaker 1: were in the depths of Hell.
Speaker 3: At that point.
Speaker 2: It's so funny though, because like I remember bankstory again.
Speaker 2: I remember like watching a video of me one year
Speaker 2: where I ran the math on. I remember like at
Speaker 2: that point, I'm like, I'm actually feeling really good. So
Speaker 2: I'm like, I'm I'm striding out, haven't hit the wall.
Speaker 2: And then I remember it was yelling to my mate
Speaker 2: going is yelling to me on the side and saying,
Speaker 2: hey man, he's got the phone out, and I'm like, hey, dude,
Speaker 2: I'm running past. Later on he tagged in the video
Speaker 2: and I saw myself. I looked so bad, like I'm
Speaker 2: looking like Gumby or like BAMBI just wa yeh yeah. Honestly, honestly,
Speaker 2: it's just so it's like the next year. I remember
Speaker 2: same time, I was feeling better and I was like,
Speaker 2: but even in myself out a chuckle, going, I reckon,
Speaker 2: I look like shit right now. But anyway, the one
Speaker 2: of the funniest signs you have is like like K
Speaker 2: thirty four, someone says, if you need to fight, don't
Speaker 2: risk it.
Speaker 5: And like when you're running with people and you all
Speaker 5: see it at once and just all line of you
Speaker 5: were just laughing, you chugging your die laughing because you'll going, yeah,
Speaker 5: like there's Porter losers, everything, like Porter parties, everything.
Speaker 2: On the way, and in those events, no one know
Speaker 2: there's like you honestly like if someone goes goes to
Speaker 2: the bathroom, you don't care. It's kind of like after
Speaker 2: experiencing also my first like Ultra running Cruis. I'm doing
Speaker 2: an Ultra next year, so like seeing it for the
Speaker 2: first time, that whole bathroom etiquette thing goes out the window.
Speaker 2: I was like, you need a ship, go do it man. Yep, exactly.
Speaker 3: I have a good sign.
Speaker 2: Yeah, now you've got me community here, you due for
Speaker 2: the sign together. Yeah, yeah, I'll be a guy from
Speaker 2: a sign in like you know, yeah, it lives around
Speaker 2: the corner from season like become like again, just being
Speaker 2: in New York, you get everyone mate being a chef.
Speaker 2: Everyone loves you because you can cook, and then you
Speaker 2: need to clean up and then everyone bounces.
Speaker 1: Everyone's like see you. Yeah, I think dish is not
Speaker 1: so much. Oh man, that's epic. Now, I seriously I
Speaker 1: recommend anyone for there in New York at the time,
Speaker 1: like just to do even if you're not running, like
Speaker 1: I feel like they've in itself is just like everyone's
Speaker 1: in this positive New York. It's just like kind of
Speaker 1: bad rap of like assholes who like get out of
Speaker 1: my way and honking all this kind of stuff. Like
Speaker 1: that day you see the true like genuine nature of
Speaker 1: people is like just cool. Cool to see New York
Speaker 1: in a different part.
Speaker 2: I'm getting chills right now. I'm ready. I'm ready to go.
Speaker 2: You're ready to go, Get ready to go. Already we
Speaker 2: see thirty four on Saturday and it's it's our longest
Speaker 2: good and even if I hey, you never know if
Speaker 2: it just goes. I just minds like fun, I'm thirty
Speaker 2: four k.
Speaker 1: And already looked like that just come out. Yeah, as
Speaker 1: I just be a new TikTok and just an embarrassing
Speaker 1: thing that goes on. But it greens, you know, I
Speaker 1: just get to going, Yeah.
Speaker 3: Do bury my shold just absolutely kill you after that.
Speaker 1: Well, you also do a lot of things like you
Speaker 1: do the Run Club in New York, and I highly
Speaker 1: encourage anyone to go do that. And you organize things
Speaker 1: like the Jets game.
Speaker 2: Yeah.
Speaker 1: Now, I know you're a massive NFL man. You went
Speaker 1: to the Jets game and you know, Charlie Shop brings
Speaker 1: out this. That was cool because like I was kind
Speaker 1: of like didn't really know what to expect in New York. Yeah,
Speaker 1: and then you get this like bus, the bus picks
Speaker 1: everyone up. We're all just it's like six am in
Speaker 1: the morning. There's people still rolling out of the club.
Speaker 1: It's like a six am on a Sunday, and there's
Speaker 1: people just clapping us like, yeah, man, well done. The
Speaker 1: fact that you're up at this time of day after
Speaker 1: a Saturday night, yea proper to.
Speaker 2: There's girls walking with heels off as well.
Speaker 1: Oh yeah, I in New York do not recommend that
Speaker 1: Condos Street. But you get these group of people and
Speaker 1: we've probably been fifty sixty, one hundred people whatever, and
Speaker 1: we get on this bus and everyone goes out to
Speaker 1: the Jets game. The Jet game is a little bit
Speaker 1: outside New York and New Jersey, and you know, and
Speaker 1: then you got like the big kind of tailgate setup
Speaker 1: and everything else. And I've always tell people like, I
Speaker 1: want tailgating to be a thing here, and like you've
Speaker 1: kind of somewhat experienced it now, and like you've run
Speaker 1: your own tailgate, which is really awesome. You had the chili,
Speaker 1: you had the chips, you had the everything. Man, just
Speaker 1: like the whole spread. Just digging at your hands dirty,
Speaker 1: let's go. And I feel like here there's an opportunity.
Speaker 1: I don't know how we do this, damn if we
Speaker 1: get this little kind of thing, but to start getting
Speaker 1: some tail getting going for AFL games, we need to
Speaker 1: get this. To speak to I was gonna say Gil,
Speaker 1: but I think he's not very much going to be
Speaker 1: here where the.
Speaker 2: CEO is Mason Cox's studio at the you and then
Speaker 2: we'll have me cooking out the front. You will live
Speaker 2: stream podcast exactly, and then we just come by and
Speaker 2: we'll have an you know, epic time we get some
Speaker 2: I would see some alcohol involved, make people happy.
Speaker 3: You two, and then I'll be inside, hopefully playing maybe postcer.
Speaker 2: Yeah, playing the Swans in the Grand Final. No, I
Speaker 2: don't think I'll be joking for that one.
Speaker 3: Do you want to go there?
Speaker 1: No, fan, he's out a rough ways.
Speaker 2: I was very I was very your.
Speaker 1: Height coming into it. You're man alf in the world
Speaker 1: coming down to Melbourn's gonna be great.
Speaker 2: After watching, I was at the game that you guys
Speaker 2: unfortunately lost that. By the way, I'll just say you're
Speaker 2: really tall. Yeah, it was really funny. Just stick out.
Speaker 2: I said a video to Luke. I'm like, hey, dude,
Speaker 2: say where I am. Like, let's send a video of
Speaker 2: you next to this. I think were you on? Who
Speaker 2: you on?
Speaker 5: Hey?
Speaker 1: At one point he was rocking. I was like, who's
Speaker 1: who's denoting rock? And they're like he wats his rais
Speaker 1: his hands like you motherfucker. We we said this, We're like,
Speaker 1: if you lose one rock to Heini, I would never
Speaker 1: hear the end of it.
Speaker 2: I was like, I might as well just faking injury
Speaker 2: and get off the field with that one out to him, man,
Speaker 2: he's got the fact. He was like, how do he
Speaker 2: go honestly, how do you go? Like, I mean, he tried.
Speaker 1: What small guys doing the right contest is like their
Speaker 1: only chance is just like just running as hard as
Speaker 1: he came into you and try to get in the
Speaker 1: after like your balance. And remember he just like did
Speaker 1: that and I just he like bounced off and I
Speaker 1: was like, tap, it's a mate, but not.
Speaker 3: So much, not so much.
Speaker 2: How good?
Speaker 1: Now I've got a little dirt on you. There's a
Speaker 1: few things you're renowned for passing out a bit of nicclepsy.
Speaker 3: Is that true?
Speaker 2: Oh?
Speaker 1: I've been told you're late to a lot of things.
Speaker 1: I'll say all the time, all the time because but
Speaker 1: it's not in a bad way. I think the reason
Speaker 1: you're late to a lot of things is because you
Speaker 1: try to fit in a light in a day.
Speaker 3: And I respect that. I respect the shit out of that.
Speaker 2: It's a bad trade though. Man, I don't encourage on anybody.
Speaker 3: But yeah, yeah, but I feel like you're a guy
Speaker 3: that does a.
Speaker 2: Lot I do. But it doesn't mean that I want
Speaker 2: people to feel second or less priority to myself, which
Speaker 2: is where it comes. It can come.
Speaker 3: It's not like that. It's not, of course.
Speaker 1: I think if you come in good energy and you're like,
Speaker 1: hey man, thanks so much for having me appreciate everything else.
Speaker 3: You know you people look by.
Speaker 2: Yeah, I think, and it's not. I don't want to
Speaker 2: make it something excuse. There's certain things that in my
Speaker 2: life are uncontrollable.
Speaker 1: So advice to anyone that has this issue of showing
Speaker 1: up late to things, Yes, what's the best way to
Speaker 1: go about?
Speaker 2: Look at an extra hour beforehand that you needed me
Speaker 2: to be there?
Speaker 1: Because I've been told people tell you like this starts
Speaker 1: at nine, when it really starts at nine thirty, and
Speaker 1: then you show up on time and everyone's like, hey, Dan,
Speaker 1: finally you're on time. I was like, yeah, I told
Speaker 1: them thirty minutes earlier, because my friends do that to me.
Speaker 2: Mate. It's really it's a really smart technique. What I
Speaker 2: will say is like all my all my professional stuff,
Speaker 2: I'm on time for like my yeah, the same. The
Speaker 2: problem comes when I finish work or I I say
Speaker 2: I have work finishing, and then there's certain things that
Speaker 2: come up in my industry that a last minute, like
Speaker 2: finishing a press release or something like that, that I
Speaker 2: have to do that like I may have committed something
Speaker 2: beforehand and there like it's last minute, and then it's like,
Speaker 2: you know, it's like you just have to jump on it.
Speaker 2: And that happens more often than not. And then all
Speaker 2: of a sudden, I get home and Maverick's like, need
Speaker 2: some attention, and yeah, absolutely legend. But Blake, so no excuse.
Speaker 2: I'm just saying that's the reality of life in New York.
Speaker 2: You just try to commit too much and that's what happens.
Speaker 1: You've interviewed Blake Lively. Correct, great ye I asked this question.
Speaker 1: Did you tell Blake Lively that Australia likes Ryan more
Speaker 1: than her?
Speaker 2: I said, my brothers, I said, this is what I said.
Speaker 2: I make it clear. So I was doing Good Morning
Speaker 2: America and I was standing there and she was promoting
Speaker 2: a movie she was having, and she said, she came
Speaker 2: over to me. We're getting ready for a photo and
Speaker 2: she looks at me and she goes, Yay, nice to
Speaker 2: meet you. I said, like, absolutely, nice to meet you.
Speaker 2: You know, everyone Australia loves you. Everyone in Australia loves you.
Speaker 2: My brothers and I included I would be it would
Speaker 2: be rude for me not to be absolutely honest and
Speaker 2: saying how much we adore your man Ryan, like and
Speaker 2: and she looked at me and she said, so she said,
Speaker 2: more than more than me, and I said, we said. Look,
Speaker 2: we grew up watching Van Wilder. I'd never really started
Speaker 2: watching a gossip girl until later. And she was, she laughed,
Speaker 2: she loved it well because like so many people and
Speaker 2: are just fangirling her, yeah, and so like it was
Speaker 2: so cool to be super honest and fresh in environment
Speaker 2: like she's also she's her husband is Ryan Reynolds, the
Speaker 2: most Alarican person all time, loving the racks and stuff
Speaker 2: he's doing at the moment so good in real life,
Speaker 2: actually ted last life, but yeah, man, So for her
Speaker 2: it was really funny because she felt like I got
Speaker 2: his banter and not that I do. I thought that's
Speaker 2: my own way putting you recorded man, So she yeah,
Speaker 2: she laughed ahead off day so I landed the plane.
Speaker 3: Yeah, you really were struggled.
Speaker 2: For you.
Speaker 1: You shout the better bit and you're like, how do
Speaker 1: I recover from that? Dig myself out of this?
Speaker 2: It was so funny, so much Australian confidence and like
Speaker 2: naivity that it worked.
Speaker 1: And then if if not, you just pleaded ignorance. Absolutely
Speaker 1: in America, sorry in Australia, we didn't have cables.
Speaker 2: Girls never came on. It's exactly.
Speaker 1: You didn't believe it. She's like, really spent a lot
Speaker 1: of time here. It kind of makes sense. And that's
Speaker 1: not so great over there.
Speaker 2: Like when you're riding a city bike down the wrong
Speaker 2: way and the police pulls you over and you're like, oh good,
Speaker 2: I may my first day in New York City.
Speaker 3: Jeez.
Speaker 2: Sorry, you know next time, by the way you want
Speaker 2: to be, you want to be for Frothy. Yeah, it
Speaker 2: has worked a couple of times. I'm not gonna lie.
Speaker 2: All right, I'll ask you this.
Speaker 1: We're gonna finish up soon, but I want to I
Speaker 1: want to ask your best restaurants. People love this kind
Speaker 1: of stuff restaurants in New York because a lot of
Speaker 1: people are gonna travel there. I want to know, like
Speaker 1: best places to go. We're gonna go top five best restaurants,
Speaker 1: top five.
Speaker 2: Okay, So if you are not going down in the
Speaker 2: next six weeks, like you can plan this book for
Speaker 2: Blue hill Stone Barns.
Speaker 3: Blue hills Stone.
Speaker 2: It is forty five minutes outside of the city. It's
Speaker 2: where Dan Barber's restaurant is. It's on a farm, It's
Speaker 2: probably the best meal I've ever had Seaga Station. It's pricey,
Speaker 2: it's expensive, but it is one of the best meals
Speaker 2: you will ever have. So Blue Hills, Stone Barns, Stone Barns.
Speaker 2: For all my friends who are who are vegan, I
Speaker 2: definitely recommend going to see eleven to Madison. I went
Speaker 2: there when it's been plant based, incredible restaurant. Like the
Speaker 2: way they do things is awesome, Like Dan Hum, what
Speaker 2: they've done is awesome. You've got some of the typical
Speaker 2: things that you've got to go see for sure, Like
Speaker 2: I would say Lafayette is one of the most amazing
Speaker 2: French bistro style restaurants. Really really cool. Let's get into
Speaker 2: some other things, like a slice. Where do you slice from? Now?
Speaker 2: There's different slices point there, mate.
Speaker 3: Because I think some people have been gone vanilla slice.
Speaker 3: Didn't know that was a big thing America.
Speaker 2: Yeah, I know exactly. There's a bit of point difference there.
Speaker 1: Sol you've become American, very American. You're gonna say, I piet.
Speaker 2: Well your pie. Yeah. So here's the thing. Everyone says,
Speaker 2: what's the best pizza in New York? And there's different
Speaker 2: there's actually different degrees to this. Let me explain. So
Speaker 2: you've got different types of pizza. You've got Sicilian, you've
Speaker 2: got Detroit, you've got Dish Chicago, you do have New
Speaker 2: York so and then you also got the pies where
Speaker 2: you purchase the whole pie versus a slice. So let's
Speaker 2: break this down. The best Sicilian slice, which is a
Speaker 2: thick crust more of a pan style pizza you get
Speaker 2: here in America in Australia is from upside down in Soho. Also,
Speaker 2: you can take that and get a beer. It's Spring Lounge,
Speaker 2: so great little combination. I would also recommend if you're
Speaker 2: getting a if you're getting a slice, though, you've got
Speaker 2: to go to Joe's Famous it became Spider Man exactly,
Speaker 2: get famous for Spider Man all and all the who's who.
Speaker 2: Go there. You get a nice classic slice. There they're
Speaker 2: do program phenomenal. Saint Louis Pie. You want to go
Speaker 2: to a place called Speedy Romeo.
Speaker 3: Right, it is St. Louis Pie.
Speaker 2: They use this thing called provel cheese prolls. It's like
Speaker 2: combination of a couple of cheese, and it's called liquid
Speaker 2: smoke in it sat smoke liquid smoke in it. They
Speaker 2: don't do traditional like triangle slices. They do what they
Speaker 2: call party size, and they're like squares squares.
Speaker 3: Yes.
Speaker 2: And then the best deep dish I would say is
Speaker 2: probably Emmets, but I don't know too many in New York.
Speaker 2: Deep dishes are very deep dish. If you do go
Speaker 2: to Chicago, I would say Luminatis is probably my favorite
Speaker 2: in Chicago if you go there. Oh and Detroit, Emily's
Speaker 2: Emily Slain all over the ass? Has she?
Speaker 3: No you have been.
Speaker 2: There? I'm just gonna sit.
Speaker 3: Okay, So we've got the pies.
Speaker 2: What the restaurants Joseph Leonard Dark Horse here in the
Speaker 2: West Village, really really tiny, cute little spot, but it
Speaker 2: does amazing food and really good vibeing cocktails. So go
Speaker 2: Joseph Leonard for sure, get in early. My favorite restaurant
Speaker 2: in New York City, though, is a place called read
Speaker 2: this is Sodi Isodi. Now here's the thing. It's Italian spot,
Speaker 2: classic bar, very tusk and you see the bar. So
Speaker 2: what you need to do is you need to go
Speaker 2: put your name down around five o'clock. You put your
Speaker 2: name five pm. Go put your name out of five pm.
Speaker 2: Go get a cocktail from a bar around the corner.
Speaker 2: Come back when they get seat you. You sit at
Speaker 2: the bar. I can already tell you canna order you
Speaker 2: of this. You're gonna order the Mezzy platter. You're gonna
Speaker 2: get a bot of barolo. I chokes to start the
Speaker 2: layer twenty one layered Lasagnon, which they are known for
Speaker 2: with their amazing chicken dish, and you are set and
Speaker 2: then finished with the turnamassou game over and of course
Speaker 2: some espressos because you're there. But that is my favorite spot,
Speaker 2: like if I would. I don't usually go back to
Speaker 2: a spot like I do, but like this is one
Speaker 2: I'm consistently going back to and it's one of my favorites.
Speaker 2: I love the Italian viber there. I love obviously the
Speaker 2: twenty one laid Lasagno and the Can't You Pepper is
Speaker 2: twenty one layer. It's delicious.
Speaker 3: It's what they're picturing, something as big as my head.
Speaker 2: No, no, it's like it's it's it's a good stack.
Speaker 2: It's just dance and like Matt Preston would have a
Speaker 2: field day. Matt, if you're listening on your mate, you
Speaker 2: need to get to Isodi. My friend Sodydi Maya Space
Speaker 2: s O D.
Speaker 3: I hate NA three of us three US.
Speaker 1: Massive, thank you for coming on, Man, So good to
Speaker 1: have you back in Australia home, and I'm excited to
Speaker 1: hopefully you gues see in New York.
Speaker 3: I'll see in Austin, I'll see man the Legend.
Speaker 1: Well, maybe do a float trip or something like that.
Speaker 3: It'd be good times, man. But thanks so much coming on.
Speaker 1: Appreciate it as always, everyone to check us out on
Speaker 1: seven platforms TikTok, YouTube, Twitter, Facebook, Instagram, Spotify, and Apple
Speaker 1: and and hinge.
Speaker 3: Apparently we might so be real too.
Speaker 1: Yeah, who knows anyway, but massive, thank you for coming on, Legend.
Speaker 3: I hope it travels back to New York and I
Speaker 3: can't wait to catch up with you over there.
Speaker 2: Full season, right, Cheese