Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week Aylight. Welcome back to
Speaker 1: TV Reload.
Speaker 2: My name's Benjamin Norris and on this podcast I go
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Speaker 2: the talent that we see on our screens. TV Reload
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Speaker 1: On the podcast, I have.
Speaker 2: Max from the current series of mastershef Australia. Max as
Speaker 2: a testament to one of my favorite theories to never
Speaker 2: give up and try and try again, as his persistence
Speaker 2: to getting onto the most successful cookie show in the
Speaker 2: world is more than at reball and I think a
Speaker 2: lot of budding contestants would take a page or should
Speaker 2: take a page from his book or maybe a recipe
Speaker 2: from his cookbook. The competition is in its fourteenth series
Speaker 2: on panele ten and Endibill Shine have served up an
Speaker 2: impressive cast of fans versus favorites, and this week we
Speaker 2: well and truly settle into the competition. There is so
Speaker 2: much to take home from today's chat and I really
Speaker 2: hope you enjoy us as we unpack Week two on
Speaker 2: Mastershef Australia. However, let's get started with this week's episode.
Speaker 2: I'd like to welcome Max, affectionately known as Crap to
Speaker 2: TV reload.
Speaker 3: You've got mates in the kitchen, but you are what
Speaker 3: is it? What's to say? And keep your friends close
Speaker 3: for your enemies closer. Muster Sheriff has produced some of
Speaker 3: the biggest names of food. My dad was actually put
Speaker 3: forward to go an audition on the show for the.
Speaker 1: First time ever. It's funds versus favorites.
Speaker 3: I'd love to get on in another season. The most
Speaker 3: talented team of fans that we've ever found. We were
Speaker 3: in hysterics. We were crying both times, but for very
Speaker 3: different reason.
Speaker 2: These fans have been watching season after season at Mastersheff
Speaker 2: and now it's their time.
Speaker 3: Yeah. It's a really eclectic dinner to go along with
Speaker 3: an eclectic group of people.
Speaker 1: Hi, Max, how are you?
Speaker 3: I'm very well? Thank you, Ben.
Speaker 2: You know that was a pretty emotional ride on Master
Speaker 2: Chef Australia.
Speaker 1: We can we start at.
Speaker 3: The beginning, Yes, how far back.
Speaker 2: Are you going like, mum, who's the magician that they
Speaker 2: used to say when I was born, David.
Speaker 3: Las Vegas King himself.
Speaker 1: Anyway, we're going off on a tangent.
Speaker 2: So you know you have to talk to me about
Speaker 2: your first relationship with the show. How did Master Chef
Speaker 2: involve itself in your life or how did you involve
Speaker 2: yourself in Master Chef?
Speaker 3: Yeah, we're going way back here. Coming home from school
Speaker 3: when I was probably fifteen sixteen, my favorite thing to
Speaker 3: do was get home and switch on UK Master Chef.
Speaker 3: That was probably my first introduction to the show and
Speaker 3: it was my favorite shong t me. Absolutely loved it.
Speaker 3: And then when season one came along, my dad was
Speaker 3: actually put forward to go an audition on the show
Speaker 3: by my childhood friend, his dad, Marcus Moore, who was
Speaker 3: the executive chef at Crown Casino at the time. He
Speaker 3: was like, I'm not going on the show because they
Speaker 3: wanted him to come in and audition as a judge actually,
Speaker 3: but he's like, no, it's not for me, but I've
Speaker 3: got the perfect contestant for you. So my dad went
Speaker 3: an audition same season as Julie, but he didn't get
Speaker 3: anywhere near as far as she did. I think he
Speaker 3: got a snippet of point two of a second on
Speaker 3: the televised auditions. So that's my That's my intro to
Speaker 3: Mass Chef Australia.
Speaker 2: And your dad. Is he disappointed that he didn't get
Speaker 2: on all those years? Are you avenging him?
Speaker 3: I am avenging his position in the show?
Speaker 2: Now.
Speaker 3: Look, I think if the executives had a decision between
Speaker 3: gorgeous Julie and my dad, I think they made the
Speaker 3: right call. So yeah, and now going on was a
Speaker 3: bit of a bit of a family proud moment.
Speaker 1: Oh unbelievable.
Speaker 2: We won't let him listen to this podcast, though, after
Speaker 2: you've just made that comment.
Speaker 3: He can listen. He knows my stance on it all.
Speaker 3: He knows how much I love Julie Maas. Welcome back,
Speaker 3: not your first time in this room.
Speaker 2: No, you almost made it last year.
Speaker 3: You were so close.
Speaker 2: How are you feeling?
Speaker 3: Yeah, I'm feeling pretty good. Top twelve. I think we're calling.
Speaker 2: It what happened last year though, because you came so
Speaker 2: close to getting an apron, so you know what was
Speaker 2: happening there.
Speaker 3: Yeah, So last year was an incredible experience. I made
Speaker 3: it through to the Top thirty six televised auditions, and
Speaker 3: I cooked a dish for the judges to get into
Speaker 3: the show, which was a Middle East and inspired lamb
Speaker 3: ribbed dish. I ended up getting two out of three yes's,
Speaker 3: but Mel wanted to see a little bit more from me,
Speaker 3: which I was more than happy to have another chance
Speaker 3: to cook in the kitchen. And then on the second
Speaker 3: chance cook, I stuffed it. I completely self sabotaged, detonated.
Speaker 3: Thought I could cook a two hour tat tan in
Speaker 3: forty five minutes, and I came pretty bloody close to
Speaker 3: actually pulling it off. But there were just five better
Speaker 3: cooks at that stage. Every one of them deserve their
Speaker 3: spot ahead of me in the competition.
Speaker 2: Do you think the excitement as a true fan does
Speaker 2: intercept with you, know, your progression or your time on
Speaker 2: the show. Is there too much of an excitement factor
Speaker 2: that kicks in?
Speaker 3: Yeah, I think so. I think they speak a lot
Speaker 3: about I think in sports mainly about peak stress versus performance,
Speaker 3: and you need a little bit of stress and anxiety
Speaker 3: and excitement to form at a really high level. But
Speaker 3: maybe too much actually is detrimental, and I think that
Speaker 3: may have happened in that second chance cook, you know,
Speaker 3: having the clock above my head and cooking alongside. I
Speaker 3: think there was another fifteen at that stage, Like the
Speaker 3: adrenaline was just insane, and yeah, it can lead you
Speaker 3: down the wrong path with your thinking, which is something
Speaker 3: I really wanted to come into this season with and
Speaker 3: have really clear thought processes and understand that don't try
Speaker 3: and cook a two hour edition forty five minutes. It's
Speaker 3: probably not going to work.
Speaker 2: I guess the best question to ask you about this is,
Speaker 2: I mean, you've had the full mastership experience now, so
Speaker 2: how do you feel, like? How do you feel about
Speaker 2: that whole thing?
Speaker 3: I feel extremely blessed and fortunate to have had the
Speaker 3: opportunity to come back again like it could have ended
Speaker 3: last season, but to be chosen as one of the
Speaker 3: twelve fans we're calling it the top twelve, was a
Speaker 3: huge moment for me. And look, I don't know if
Speaker 3: I would have tried out again had I knock gone
Speaker 3: on this season, but the perseverance to come back again
Speaker 3: and again actually get what I was working for is,
Speaker 3: you know, only reinforces that notion that if you really
Speaker 3: want something, you don't try until it works.
Speaker 1: I love this about you. I loved it right from
Speaker 1: the start.
Speaker 2: I just get knocked back time and time and time
Speaker 2: again from things, and then the persistence has always led
Speaker 2: me to my greatest moments, and I think that's so
Speaker 2: important to teach young people as well. So I think
Speaker 2: you should be really proud of yourself. And I want
Speaker 2: to thank you as well for something you've taught me
Speaker 2: in the kitchen, which is a strategy of follow the
Speaker 2: recipe and move on, because I quite often get bogged
Speaker 2: down in trying to perfect things where I should just
Speaker 2: be like, right, I've done that, age, move on.
Speaker 3: Oh I'm glad. I'm glad that came through because I
Speaker 3: was thinking about it as well. And I'm not a
Speaker 3: I'm not usually a recipe guarded cook. That's not what
Speaker 3: I do at home. But thinking about that, how often
Speaker 3: do you cook something at home and it turns out
Speaker 3: perfect the first time? So for me to think that
Speaker 3: I could make a recreation of Reynold's dish that would
Speaker 3: have been perfect the first time would have been almost
Speaker 3: too much pressure. And seeing it back again yesterday, I'm
Speaker 3: just really proud of what I put up that first time,
Speaker 3: and I'm sure if I tried it second, and a
Speaker 3: third and a fourth. It only gets better and better
Speaker 3: as it goes.
Speaker 2: How much do you appreciate having those, you know, the
Speaker 2: advice of Andy, Jock and Melissa, Like as a chef
Speaker 2: in that kitchen, I guess they can only give you
Speaker 2: little bits of advice.
Speaker 1: They can't give you too much advice. But while you're there,
Speaker 1: how much you're appreciating and listening to every single thing
Speaker 1: they say?
Speaker 3: Oh very much. So Like, that's one of the biggest
Speaker 3: things that I took away from actually auditioning last season
Speaker 3: was Melissa saying that, you know, she just wanted to
Speaker 3: see a little more finesse and refinement from my cooking,
Speaker 3: And there's something I really worked on and honed over
Speaker 3: the year up between seasons. Those three are great, but
Speaker 3: also having they are judges, so they have to be
Speaker 3: relatively impartial and they can't give you too much feedback
Speaker 3: during the cooks, but having someone like chann and Bennett
Speaker 3: come in and the learning that came from him in
Speaker 3: one cook in that team service challenge that was just
Speaker 3: that was insane. Like the guys are one of the
Speaker 3: top chefs in Australia and was really the tuition that
Speaker 3: he gave was just invaluable.
Speaker 2: You know, it's interesting if someone reached out to me
Speaker 2: from America. They write for The New Yorker, and they said, amazing, Can.
Speaker 1: I ask you a question.
Speaker 2: I'm watching this series of Master Chef in America and
Speaker 2: I can't get over how amazing it is to have
Speaker 2: the caliber of chefs willing to come in and collaborate,
Speaker 2: and then also have the fans come in and work
Speaker 2: with These people have been on the show. And he's like,
Speaker 2: is this the biggest TV show in Australia Because we
Speaker 2: Americans would never have the confidence to do something like this.
Speaker 1: Isn't that amazing to hear?
Speaker 3: Oh, it's absolutely incredible. It's the thing that sets Master
Speaker 3: Chef apart from aside from other cooking TV shows, not
Speaker 3: only in Australia but globally. It's the collaboration between well
Speaker 3: renowned chefs, incredible cooks, previous contestants, you know, flocking to
Speaker 3: come back. We only just had the allstar season a
Speaker 3: few years ago, and it's to be part of that
Speaker 3: now to say I'm part of their Mass Chef alumni.
Speaker 3: I don't take that for granted at all.
Speaker 2: Did you feel like you'd won over one judge in
Speaker 2: particular more than another.
Speaker 3: That's a good question. I don't know. I think out
Speaker 3: of the three, look considering Mel was one last year
Speaker 3: that wanted to see a bit more. I felt like
Speaker 3: Mel and I had some really cool moments through the
Speaker 3: season of mass Chefs so far, especially the little vegetable
Speaker 3: number that I did. I think it was episode three
Speaker 3: called it a sex edition. I was. I was pretty
Speaker 3: happy with that.
Speaker 2: Well, Reynolds desserts are incredible and incredibly hard to recreate.
Speaker 2: What kind of training can you do before a show
Speaker 2: like this? Did you have your nearest and dearest set
Speaker 2: up some pressure tests for you at home?
Speaker 3: Yeah, we did a lot of We did some little
Speaker 3: practice tests, some prack runs at home, but they were
Speaker 3: mainly just mystery boxes where you know, a friend or
Speaker 3: my barner would get a few items for me and
Speaker 3: I'd have to cook something. Trying to recreate a Renold
Speaker 3: dish that is there'll be ours. That's a lot of equipment.
Speaker 3: There was a piece of machinery that we used that
Speaker 3: was eight thousand dollars. So I don't think we're touching
Speaker 3: many of reynolds more intricate desserts, but I did try
Speaker 3: out doing his Snickers tart, which was delicious and worked
Speaker 3: really well. So definitely some trial and error runs at home,
Speaker 3: some practice runs at home, but there are just some
Speaker 3: things that you need to be in the Master Jeff
Speaker 3: kitchen to do.
Speaker 1: Did you swear more at home?
Speaker 2: I could feel myself being on a Master Chef kitchen
Speaker 2: that I would be like, I can't swear.
Speaker 3: Yeah, I think they. I think they stopped showing a
Speaker 3: little bit when some of the twill leaves broke, and
Speaker 3: I'm pretty sure the next words out of my mouth were.
Speaker 1: Some twittlesticks, that's what you should say.
Speaker 3: Yeah, exactly, exactly a lot of fire trucks getting thrown around.
Speaker 1: It.
Speaker 2: What was the biggest take home from this week's pressure test?
Speaker 2: I mean, the flavor versus presentation debate was definitely on
Speaker 2: the table. Yeah.
Speaker 3: The big take home was to consistently taste and taste
Speaker 3: and taste your food, and it was something that I
Speaker 3: was trying to do more and more so throughout the competition,
Speaker 3: and I'm really conscious effort of tasting as I went
Speaker 3: through yesterday. In yesterday's cook the hard thing was to
Speaker 3: actually try and combine all the flavors and taste them altogether,
Speaker 3: which was really difficult just with the nature of this
Speaker 3: cook You had, you know, your sphere, your cubes that
Speaker 3: need to be done aside, you had your gel inserts.
Speaker 3: Like a lot of these things you could taste, but
Speaker 3: could taste individually. And that's a skill of being able
Speaker 3: to gen said it really well yesterday, being able to
Speaker 3: almost store it in your memory and be able to
Speaker 3: reference back to what you taste and how it worked together.
Speaker 3: And that's a skill that I really need to work
Speaker 3: on and refine. Is almost like this memory bank of
Speaker 3: a palette, which is a really cool thing, but I
Speaker 3: think it will take years and years to home.
Speaker 2: Maximi alone, by saying this, I kind of feel like
Speaker 2: your Master Chef experience is not over.
Speaker 1: I mean, I don't know.
Speaker 2: I don't think they're going to bring you back this year,
Speaker 2: because I mean, obviously you'd know by now. But do
Speaker 2: you feel like you're going to do another season of
Speaker 2: Master Chef and are we going to get that progression
Speaker 2: of your learning ability and do you think that's important?
Speaker 3: Look, I'd love to do that. I'd love to get
Speaker 3: on in another season. One of my very good friends
Speaker 3: from last season, Connor Current or Creamy confusion, as he
Speaker 3: likes to be called, that's the brand. Now. I think
Speaker 3: he's out there campaigning for a duo's Mastereff duo's season,
Speaker 3: and I don't know if it would be any good
Speaker 3: or if it would just be a good laugh for
Speaker 3: a few episodes, but doing something like that would be pretty.
Speaker 1: Cool, you know.
Speaker 2: The emotional outburst from John was pretty dramatic this week,
Speaker 2: Fairly dramatic for a Master Chef kitchen. Were you guys
Speaker 2: told to stay in your kitchens? I mean, why did
Speaker 2: no one run after him and make sure he was okay?
Speaker 2: I mean, it was very dramatic the way it played out,
Speaker 2: But I mean maybe it would have been like high school,
Speaker 2: but I felt like I would have just ran out
Speaker 2: after him.
Speaker 1: To make sure he was okay. Producers there to say
Speaker 1: just leave him.
Speaker 3: It was. It all happened really quickly, you know, when
Speaker 3: someone's quite upset and it almost feels like they need
Speaker 3: a little bit of space to digest it and process
Speaker 3: what's going on, rather than just going up to them
Speaker 3: Stralia and being like, are you okay? You okay? You okay?
Speaker 3: It felt a bit like that. I hope it's all
Speaker 3: right too, Can you want to be anymore.
Speaker 1: Oh, Han, why it's just not.
Speaker 3: I just feel like everything I was just not hitting
Speaker 3: the look. I'm not that's not you should plan. But
Speaker 3: even in the episode, you could see Manoli wasn't sure
Speaker 3: whether she should go or not. And that's just because
Speaker 3: Mel went off straight away. So Mel was really good.
Speaker 3: She was the one that just went, you know what,
Speaker 3: I'm going to go check up on him, so we
Speaker 3: knew there was someone there with him and someone talking
Speaker 3: through what, you know, the critique that he had just
Speaker 3: gone and that he had just received, and probably best
Speaker 3: with Mel rather than any of the contestants anyway.
Speaker 2: Yeah, I feel like I want Mel to be my
Speaker 2: best friend? Can she not just bear my life? Like,
Speaker 2: beyond the cooking, she just has an unbelievable warmth and
Speaker 2: empathy about her.
Speaker 3: She's just a really genuine, really nice person.
Speaker 2: Being on the show and being a super fan and
Speaker 2: then watching you know, now you've got this ultimate experience
Speaker 2: of being able to have watched it for years and
Speaker 2: then now that you're on it. What was the most
Speaker 2: exciting parts for you to be having that moment? Wow,
Speaker 2: I'm on Mastership.
Speaker 3: Yeah, I guess for me, there were two moments like
Speaker 3: a bit of a high moment and a bit of
Speaker 3: a low. The first episode, it was getting towards the
Speaker 3: end of episode one and I just wasn't sure if
Speaker 3: they were going to show my cook and I'd like,
Speaker 3: I had a really fun time that cook. I had
Speaker 3: a really positive put up a really positive dish and
Speaker 3: got some amazing feedback, and as it was getting close
Speaker 3: and close to the end, I was like, oh God,
Speaker 3: I just don't know if they're going to show it.
Speaker 3: It was just going to break me after so long
Speaker 3: to not have that dish up there to show, you know,
Speaker 3: Australia what I made for that first cook. And then
Speaker 3: it came on and I got some quick feedback and
Speaker 3: it was all really positive and I was just on
Speaker 3: the couch and I just like got on the ground
Speaker 3: and just was very very very emotional with my wife
Speaker 3: at that stage. And that was a really cool special
Speaker 3: moment and I was a bit of like, yeah, you
Speaker 3: are here, you have done this. And then on the
Speaker 3: flip side of it, knowing the episode the mystery Box,
Speaker 3: first mystery box, when I stuff up my annulody and
Speaker 3: pour water on top of the pasta, knowing that that
Speaker 3: was coming up and not knowing if they got it
Speaker 3: on camera, and then seeing that fold out or I
Speaker 3: poured half a liter of water on top of I
Speaker 3: already prepared past the sheets and just sing there like
Speaker 3: you idiot, what have you done? I got the flip
Speaker 3: side of it, being that person at home being like,
Speaker 3: what are you doing? Mate? Haven't you been practicing this
Speaker 3: long enough? So that was that was a lot of fun,
Speaker 3: and it was just we were in hysterics. We were
Speaker 3: crying both times, but for different, very different reasons.
Speaker 2: I just love that you have a sense of humor
Speaker 2: about that stuff, and you've moved on. You can sit
Speaker 2: there now you got it, and you can watch yourself
Speaker 2: being a dial.
Speaker 3: Yeah. Completely, I think I had the recorder piped out
Speaker 3: so beautifully on this prepared pass of sheets, and then
Speaker 3: just a little sabotage was amazing.
Speaker 1: Who do you think is going to win? Not who
Speaker 1: do you think is going to win? Now?
Speaker 2: But like when you came out of the competition, so
Speaker 2: take your mind back to that point. Who was it
Speaker 2: that you were thinking is going to win this competition?
Speaker 3: So I was fortunate enough and I'm still fortunate enough
Speaker 3: to call Harry, my very close friend. We bonded immediately
Speaker 3: when we got into the competition over food, but just
Speaker 3: more so just as people. And she freaks me out
Speaker 3: the way she thinks about food, like it's something that
Speaker 3: I can't see, Like I just don't have the palette.
Speaker 3: I don't I don't have her palette. I don't have
Speaker 3: her way of looking at flavors and ingredients and coming
Speaker 3: up with a dish. And that's something that I find
Speaker 3: incredibly incredibly. I find it astounding, and I find it
Speaker 3: incredibly impressive. So yeah, Harry, Harry was my pick at
Speaker 3: that time. You're like, bring it home, bring it home,
Speaker 3: and we call it ever since I first should call
Speaker 3: a cabbage. So I want I want cabbage to bring
Speaker 3: it home.
Speaker 1: I love the nickname.
Speaker 2: You know something I ask everyone who joins the podcast
Speaker 2: is what's something from behind the scenes that we did
Speaker 2: not see that we won't see that you can reveal
Speaker 2: as a behind the scenes moment that didn't make it
Speaker 2: to air.
Speaker 3: Of course, Oh that very first signature cook. I'm cooking
Speaker 3: next to Harry, and she made this chili oil with
Speaker 3: quite a lot of Chinese black vinegar in it. She
Speaker 3: made it, she was tasting along the way and I
Speaker 3: was doing my past the stuff and she's like, Max Quick,
Speaker 3: how old? She actually said, crap. That's I call a cabbage.
Speaker 3: She calls me crap, so crap. Have a taste, And
Speaker 3: I had a taste. I wasn't expecting it to be
Speaker 3: as vinegar heavy as it was, and so I took
Speaker 3: a huge spoonful and then I just like coughed it
Speaker 3: up and it was coughing for the next ten minutes.
Speaker 3: Could barely concentrate on my cook because I was just
Speaker 3: like wheezing. And she thought that it was the funniest
Speaker 3: thing in the world. So, yeah, it's good to know
Speaker 3: you've got you've got mates in the kitchen, but you
Speaker 3: are what is it? What's to say? And keep your
Speaker 3: friends close, but your enemy's closer.
Speaker 2: And just spoiler alert for people because this is a podcast,
Speaker 2: they can't see this. Your nickname on Zoom is crap.
Speaker 3: Yeah, so my surname is Krapivski, which is a fair mouthful.
Speaker 3: So I just usually shown that, you know, I'm known
Speaker 3: from school and a high school was crap. And then
Speaker 3: that goes in with my Instagram handle, which is just
Speaker 3: M Crap with the K. So yeah, that's that's the
Speaker 3: origin of that. But I guess another behind the scenes
Speaker 3: thing that a lot of the viewers wouldn't get to
Speaker 3: see ever, is just what goes on back at our accommodation,
Speaker 3: and every night is just a dinner party with the
Speaker 3: most eclectic, weird food that are people are throwing out there,
Speaker 3: and it's just a lot of carbs and a lot
Speaker 3: of protein, and there's not a vegetable insight most of
Speaker 3: the time, so you get some pretty pretty interesting combos
Speaker 3: of you know, Chinese, South American, Italian, Australian sort of
Speaker 3: native stuff, and it's a really eclectic dinner to go
Speaker 3: along with an eclectic group of people.
Speaker 2: Everyone says that everyone so far that's come out of
Speaker 2: the competition that I've had on the podcast talks about
Speaker 2: that amazing cook that's happening every night. And so I
Speaker 2: feel like next season there will be a lot of
Speaker 2: people going through the bins at the back of the
Speaker 2: accommodation as to where you guys are staying.
Speaker 1: I'll be rummaging through there. We'll look to get some
Speaker 1: left over.
Speaker 3: There's a few hoovers in the cast this season. Myself
Speaker 3: and Daniel don't let many scraps go to waste. So
Speaker 3: they're not going to find anything there.
Speaker 1: There's nothing left. Well I left. I don't think you're
Speaker 1: ever going to look at leaves the same way again.
Speaker 1: So good luck with But.
Speaker 2: Can I ask you just a quick question before you
Speaker 2: go we'ren lose. You know, your experience of Master Chef,
Speaker 2: What did you want to do after the show? Like,
Speaker 2: you know, had you wan or whether you came out first,
Speaker 2: where was your mind at, Like, what were you wanting
Speaker 2: to do?
Speaker 3: So straight off the bat, no matter where, no matter
Speaker 3: whether I won or you know, was the first one out,
Speaker 3: you need to get some experience and some learnings in
Speaker 3: the real world. So I would have wanted and I
Speaker 3: am putting this in place at the moment, but I'm
Speaker 3: going to go and hopefully have some cooking experience at Pennsylvana,
Speaker 3: fantastic Italian restaurant in the Melbourne CBDA. The head chef there,
Speaker 3: Gab is just a champion and he's been very open
Speaker 3: with me, and hopefully start that in the next few
Speaker 3: weeks after mar Chef finale, and then me and Connor
Speaker 3: are going to do a little short series called Past
Speaker 3: the Boys, which is going to be highlighting a different
Speaker 3: past of shape and the sources that go along with
Speaker 3: that once a month so for twelve months, and we'll
Speaker 3: be drinking during cooking and eating as well. And then
Speaker 3: long term is yeah, once I think I've got the
Speaker 3: knowledge and the know how, I want to open up
Speaker 3: a dining bottlow very Australiana sort of vibes the old school,
Speaker 3: local neighborhood bottle shop and then like a little eating
Speaker 3: dining area out of the back or the side of
Speaker 3: that with a short, small chalkboard menu sort of Prisian
Speaker 3: wine bar esque that highlights Australian food and alcohol.
Speaker 1: Thank you so much for joining us on TV Reload.
Speaker 2: You know, you were so fantastic on the show and
Speaker 2: so fun to watch, and so many of us here
Speaker 2: in Australia will be in your audience to see what
Speaker 2: you do next.
Speaker 3: Thank you mate, it's been a pleasure. Thanks for having me.