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Speaker 1: The Good Food Wine Show is on at the Perth

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Speaker 1: Convention and Exhibition Center July twenty two to July twenty four.

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Speaker 1: You can get your tickets through Goodfoodshow dot com, dot you.

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Speaker 1: And it's not even my birthday, but my girl, my

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Speaker 1: stra is coming to town.

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Speaker 2: Oh it's not your birthday. Cool your.

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Speaker 1: I'm gonna say that my real birthday and play it back.

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Speaker 3: Well, she should listen if you've seen. If you serenade her,

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Speaker 3: she may melt.

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Speaker 1: Miguel, Miguel, what are you doing at the Good Food

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Speaker 1: and Wine Show.

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Speaker 2: Well, I'm so happy to be here. At is my

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Speaker 2: favorite to go for a wine.

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Speaker 4: Show in the call Australia, because when you do the

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Speaker 4: show in pain, people get so involved. Yeah, people really

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Speaker 4: get into We got a nice session. People really get

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Speaker 4: excited with their glasses of wine and the cheese and

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Speaker 4: all the different and it's amazing. Pretty loose cannons impaired

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Speaker 4: mask several.

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Speaker 2: People when you and when you're when you're in a mistake

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Speaker 2: and normally when you start cooking and teaching, people had

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Speaker 2: to google a steak or had to make a.

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Speaker 4: Perfect but ness sauce or one of my amazing restives

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Speaker 4: from Keta. The feedback of the life audience is so

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Speaker 4: good and there it's kind of people that really.

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Speaker 2: Get into it.

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Speaker 4: Some of the funniest things for having to me in

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Speaker 4: they go for the one shirt, having to be inpair.

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Speaker 2: It is good yet really sudden. It's amazing how much

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Speaker 2: man you can have mistake.

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Speaker 3: And might talk about fun. I mean, this is over

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Speaker 3: six hundred ones, the sixty types of chase. This is like, yeah,

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Speaker 3: Paradise is utopia for Eliza of course and most of

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Speaker 3: perfect Yeah, and all of as.

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Speaker 4: Well, Like you know, you get to like, yeah, your

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Speaker 4: glass of wine hanging from the next so you can

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Speaker 4: lose it. Yeah, when you go to the next one tasting,

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Speaker 4: you can see a lot of the stuff from the

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Speaker 4: Matter River.

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Speaker 2: And amazing global projects and you're always ready for the

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Speaker 2: next play thing. And you know, the people really get involved.

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Speaker 2: It's been a long time.

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Speaker 4: We open for business again.

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Speaker 2: Yes, so nice.

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Speaker 1: Yeah, we've earned that drink. Miquel tell me, is there

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Speaker 1: a recipe that you've just never been able to master?

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Speaker 2: Wow, that's a very good question.

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Speaker 4: And you know what, I always a quick lembar, so

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Speaker 4: I never if I tell you the truth, I don't

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Speaker 4: know how to do anything else than cooking. So cooking

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Speaker 4: is the only.

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Speaker 2: Thing I know how to do.

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Speaker 4: You show me, if you show me one recipe one

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Speaker 4: and always been very good, replicated again and remember what

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Speaker 4: it is. So if you show me what is your

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Speaker 4: your recipe, the hardest one that you google home, what

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Speaker 4: will be Well?

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Speaker 1: We were talking about this the other day and I said,

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Speaker 1: I've never been able to master baking macarons. Oh will

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Speaker 1: they crumble when I you know, I mean I can

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Speaker 1: make it. I can make a nice shortbread or something,

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Speaker 1: but just can't make a macaron.

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Speaker 4: But I guess you know, it's amazing. We all have

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Speaker 4: that kind of thing we are scared to put because

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Speaker 4: have you ever tried them before and un failed?

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Speaker 2: Have you ever failed?

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Speaker 4: Oh? Yes, attending? Then that's the thing we build. We

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Speaker 4: build this kind of cooking there within us, and we

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Speaker 4: kind of psychologically we know ye that it's the same

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Speaker 4: example of me sending a really long email. You know,

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Speaker 4: I'm the worst technological person. I write the whole.

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Speaker 2: Email and am yet I push the wrong thing and

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Speaker 2: it doesn't disappeared on the screen, And I'm thinking, why, why?

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Speaker 4: What is.

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Speaker 2: Someone tell me? I think I always say tell this

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Speaker 2: to be.

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Speaker 4: But when I want to tackle big jobs like that,

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Speaker 4: always just starting a little process and do a little

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Speaker 4: bit more research, you know, maybe go to a different recipate,

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Speaker 4: go do a different shift, but do a different kind

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Speaker 4: of fly that a different instead of pipping bag. Maybe

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Speaker 4: the padding magnus is not right, the right mat. Maybe

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Speaker 4: you're not cooking it with the right people.

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Speaker 3: And I'm going so you just break it downright, Can

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Speaker 3: we get Can we get a little look inside your

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Speaker 3: kitchen window? What was the last thing you cooked? What

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Speaker 3: was the last dish and how recently was it?

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Speaker 4: Actually, because I mean experimenting a lot with the residus

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Speaker 4: I was going to do in the goofluential. I cooked

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Speaker 4: my pumpketta the other day home, and it's so funny.

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Speaker 4: To cook this pumpkin, you need to hollow the pumpkin

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Speaker 4: with the pipe. And you see me in the middle

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Speaker 4: of my kitchen with a hammer and a pipe trying

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Speaker 4: to hollow this pumpkin, and my wife.

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Speaker 2: Looking at me and saying, what are you doing? What

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Speaker 2: actually you're doing? You know what?

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Speaker 4: That's really interesting?

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Speaker 2: Look through the kitchen window, medeo. You know, until you're

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Speaker 2: getting a lot of for my visus this is I'm

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Speaker 2: hamming pumping with the with the thing.

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Speaker 4: Can you do that?

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Speaker 1: In the question for you, because one thing I do

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Speaker 1: love to do in the kitchen is I love to

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Speaker 1: cook in my tujine and I love to slow cook

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Speaker 1: in the oven. Like I'll start it off on the

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Speaker 1: stove top and then I'll put it in the oven

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Speaker 1: and cook it for as long as I can slowly.

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Speaker 1: Whatever I'm doing slow cookout versus pots in the oven.

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Speaker 1: What do you think is best?

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Speaker 4: You know what, just a slow cooker has got a

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Speaker 4: little bit more romantic logo. It's more romance because I

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Speaker 4: even love how you say, you know how you say, Yeah,

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Speaker 4: I love that we are Australians.

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Speaker 2: We are Australians. We're so well more for trying to

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Speaker 2: change what else you are saying When we're going to

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Speaker 2: use a random kitchen work, some say hey, yea man,

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Speaker 2: hey what are you talking?

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Speaker 4: Oh yeah, good, and I am looking at.

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Speaker 1: That's my favorite cooking bit of kid.

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Speaker 2: Ever. Yeah, more romans in.

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Speaker 3: The part in the event, yeah, one of your slow

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Speaker 3: things standard, there's always more romantic.

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Speaker 4: So I'm in.

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Speaker 2: Life at the end of the day is love, you know,

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Speaker 2: that's a matter of if you've got to Africa, or you.

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Speaker 4: Got soul or lemons.

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Speaker 2: You will love in anything, even the matter. Roons will say,

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Speaker 2: the man I.

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Speaker 4: Roll, the rs look on that.

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Speaker 1: On that note, we can't wait to see you in town, Miguel.

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Speaker 1: The Good Food and Wine Show is on at the

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Speaker 1: Perth Convention and Exhibition Center July twenty two to twenty four.

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Speaker 1: Get your tickets through Goodfood Show dot com dot au

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Speaker 1: and is always such a pleasure.

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Speaker 4: Thanks, thank you me.

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Speaker 2: I'm so happy to be hearing fain. I can't wait

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Speaker 2: to see everyone.

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Speaker 3: We'll see you with a pumpkin and the hammer. Thanks