WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - LILY 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.800 --> 0:00:05.040 TV Reload, the podcast last week they light Hi guys, 0:00:05.080 --> 0:00:07.720 welcome back to TV Reload. I want to thank you 0:00:07.800 --> 0:00:11.119 for clicking and downloading on today's episode with Lily, the 0:00:11.160 --> 0:00:15.200 fifth eliminated contestant on Master Chef Australia for twenty twenty four, 0:00:15.320 --> 0:00:17.959 which is now on Network ten from Sundays through to 0:00:18.000 --> 0:00:21.760 Thursdays at seven point thirty. Having relocated to Sydney in 0:00:21.800 --> 0:00:25.159 twenty nineteen, Lily loved it here so much that she 0:00:25.320 --> 0:00:29.600 stayed meeting her partner Nick, who's obviously here in Australia too. 0:00:29.720 --> 0:00:32.800 Not one to forget her British roots, Lily is inspired 0:00:32.840 --> 0:00:36.640 by English chefs and icons, including of Jamie Oliver who 0:00:36.760 --> 0:00:38.800 was here for the first two weeks of the show, 0:00:38.960 --> 0:00:43.520 Claire Smith, Mary Berry, Julius Roberts and Thomas Straker. Lily 0:00:43.560 --> 0:00:46.640 will tell you she's an intuitive cook. Her signature style 0:00:46.720 --> 0:00:50.559 is homely, hearty, food made with love. Lily is confident 0:00:50.680 --> 0:00:53.440 in balancing her flavors and has a knack for bringing 0:00:53.600 --> 0:00:57.360 ingredients together. A perfectionist and a challenge seeker with a 0:00:57.400 --> 0:01:01.040 love for learning. I personally loved this English born participate 0:01:01.160 --> 0:01:03.959 this year. Super fun to watch and great to debrief 0:01:04.040 --> 0:01:07.640 with her story. Today, Lily will discuss everything from that 0:01:07.800 --> 0:01:11.360 chicken Maryland that was undercooked, to which contestants and judges 0:01:11.400 --> 0:01:15.080 she liked the best. We will unpack how common undercooked 0:01:15.120 --> 0:01:17.880 chicken can send you to hospital and what made her 0:01:18.000 --> 0:01:21.120 choose that dish. We will get a chance to compare 0:01:21.160 --> 0:01:23.920 the English version of Master Chef to the Australian and 0:01:24.040 --> 0:01:27.440 find out which series she actually thinks is better. We 0:01:27.480 --> 0:01:30.320 will discuss the clothing and styling of the contestants and 0:01:30.400 --> 0:01:33.800 find out why they're all wearing the same shoes. There's 0:01:33.800 --> 0:01:36.480 actually so much to unpack with Lily, so sit back 0:01:36.520 --> 0:01:40.319 and relax as we unpack the wonderful world of Master 0:01:40.400 --> 0:01:42.200 Chef Australia. 0:01:42.400 --> 0:01:43.399 Hi, Ben, how are you? 0:01:43.720 --> 0:01:46.000 I'm good? How are you? I mean? This is very 0:01:46.040 --> 0:01:49.080 exciting to get picked to beyond Master Chef and then 0:01:49.320 --> 0:01:51.680 to have the anticipation of how it's all going to 0:01:51.680 --> 0:01:53.600 play out, and then to finally get to see it. 0:01:53.720 --> 0:01:55.600 Do you know what? It's been an amazing thing. 0:01:55.680 --> 0:01:58.480 I've been very very lucky to have support for both 0:01:58.560 --> 0:02:01.760 here and England, and so I feel very grateful for 0:02:01.800 --> 0:02:03.960 that and a bit kind of sort of across other 0:02:04.000 --> 0:02:06.640 sides of the world, but both all seem as interested 0:02:06.680 --> 0:02:07.920 as each other, which is lovely. 0:02:08.080 --> 0:02:10.040 Well, it's a good question to ask you because I 0:02:10.080 --> 0:02:12.520 want to know from you. Master Chef is you know, 0:02:12.600 --> 0:02:14.320 a show that's made all around the world, and I 0:02:14.360 --> 0:02:17.480 want to know what was your favorite Master Chef series? 0:02:17.560 --> 0:02:20.120 Was it the UK version or the Australian one? Before 0:02:20.160 --> 0:02:20.520 doing it? 0:02:20.760 --> 0:02:22.640 Absolutely the Australian one. 0:02:23.160 --> 0:02:26.040 What's the difference? I mean, I've never watched the UK one, 0:02:26.240 --> 0:02:29.399 but whilst I was finishing the Internet last night, as 0:02:29.440 --> 0:02:32.840 you do, I was reading about the differences of what 0:02:33.000 --> 0:02:36.520 viewers think from you know, expats that go overseas, and 0:02:36.560 --> 0:02:38.200 there are some big differences. But I want to know 0:02:38.240 --> 0:02:39.919 what you think makes us better. 0:02:40.160 --> 0:02:43.000 I think for me, whenever I watched the Australian Mastership 0:02:43.040 --> 0:02:46.840 in England, I always felt like there was more opportunity 0:02:47.080 --> 0:02:50.160 and more sort of cool things that they did, and 0:02:50.280 --> 0:02:53.760 the it seemed more creative and more experimental, and then 0:02:53.760 --> 0:02:56.240 the opportunity with sort of where they went and who 0:02:56.280 --> 0:02:58.880 they met and everything. It always just felt a bit 0:02:58.919 --> 0:03:01.119 a bit more sort of a bigger thing. 0:03:01.400 --> 0:03:03.560 Well, you know that this was really quite interesting because 0:03:03.680 --> 0:03:06.000 last year, while I was doing the exit interviews for 0:03:06.320 --> 0:03:08.400 all of your fabulous people that get de picked on 0:03:08.440 --> 0:03:10.919 the show, I got this person from the New Yorker 0:03:11.080 --> 0:03:14.320 in America asking me to do a story with him, 0:03:15.160 --> 0:03:17.440 and I did the story, and the thing that they 0:03:17.480 --> 0:03:21.120 were fascinated about in America was the caliber of judges 0:03:21.160 --> 0:03:22.640 that we get the guest show. 0:03:22.680 --> 0:03:23.680 Totally like that, you. 0:03:23.680 --> 0:03:26.000 Know, that's where we're kind of leveling up in some. 0:03:26.040 --> 0:03:28.040 Way totally, And I think that's the thing. 0:03:28.120 --> 0:03:31.400 Like Australia is so massive as well, and food is 0:03:31.440 --> 0:03:34.120 such a sort of pinnacle of its culture, and I 0:03:34.240 --> 0:03:37.040 just really felt that coming here, and I think, yeah, 0:03:37.080 --> 0:03:39.480 for me, I just felt the UK one never really 0:03:39.520 --> 0:03:42.800 excited me. And maybe I can't pinpoints exactly why that is, 0:03:42.880 --> 0:03:45.480 but it never really pinpointed me or grabbed me. And 0:03:45.520 --> 0:03:47.880 I also felt it never really had a following like 0:03:47.960 --> 0:03:50.760 Australian Master Chef does, which I've realized a lot more 0:03:50.760 --> 0:03:51.640 since moving here. 0:03:51.880 --> 0:03:53.400 Maybe it's meant to be. Who knows. 0:03:53.440 --> 0:03:55.440 I have watched the UK one, but the Australian one 0:03:55.480 --> 0:03:56.800 always excited me much more. 0:03:57.000 --> 0:04:01.600 Find that with international people on our reality shows. I 0:04:01.640 --> 0:04:04.640 wanted to know what sort of feelings you have going 0:04:04.640 --> 0:04:07.640 into it, because for you, what are your thoughts going in? 0:04:07.640 --> 0:04:09.880 Do you think there is any advantage or disadvantage to 0:04:09.920 --> 0:04:12.560 having an accent or being from another country. 0:04:12.720 --> 0:04:15.200 For me, that was something that just never crossed my radar, 0:04:15.440 --> 0:04:19.600 and I think all I wanted from this whole experience was. 0:04:19.520 --> 0:04:22.840 An opportunity to prove to myself that I can do it. 0:04:23.200 --> 0:04:26.160 I never thought of the fact that I wasn't from Australia. 0:04:26.279 --> 0:04:29.480 Really, I knew from watching it previously that there are some. 0:04:29.480 --> 0:04:32.400 Phenomenal cooks from all across the world who get the 0:04:32.400 --> 0:04:35.640 opportunity to be on the stage of Mastershire. I never 0:04:35.720 --> 0:04:39.039 really thought of my culture as well as being a 0:04:39.480 --> 0:04:41.640 sort of skill, if that makes sense. 0:04:41.720 --> 0:04:43.080 I never really went in. 0:04:43.560 --> 0:04:46.240 Maybe it's because that is such a British thing that 0:04:46.279 --> 0:04:50.120 we always downplay everything, But I think I never really 0:04:50.160 --> 0:04:52.320 went in being like, oh, I am going to show 0:04:52.360 --> 0:04:53.840 British cuisine and I'm going. 0:04:53.760 --> 0:04:54.280 To show this. 0:04:54.320 --> 0:04:56.680 I just went in and was totally myself and did 0:04:56.760 --> 0:04:59.560 me And it's sort of in hindsight now I've had 0:04:59.560 --> 0:05:01.599 a lot of Oh, it's so English of you to 0:05:01.640 --> 0:05:03.599 be so sort of humble and all this sort of stuff, 0:05:03.600 --> 0:05:05.600 and I'm like, I'm just me and I just had 0:05:05.640 --> 0:05:08.960 a wicked time. And I never went in trying to 0:05:09.080 --> 0:05:12.920 think of my background and upbringing and my culture as 0:05:13.000 --> 0:05:16.039 a sort of skill or power play. I just went 0:05:16.080 --> 0:05:18.280 in to be like, here we go, ride the wave, 0:05:18.480 --> 0:05:19.760 but just make sure you have fun. 0:05:20.000 --> 0:05:22.960 It could also be quite cliche if you were to 0:05:23.000 --> 0:05:25.240 do things like, oh, I'm going to whip up some 0:05:25.400 --> 0:05:26.920 bubble and squeak, I'm trying to think. 0:05:26.839 --> 0:05:29.960 Of totally totally, and you'd look and I just never. 0:05:29.800 --> 0:05:32.400 Really wanted to be like that, Lily. You don't look 0:05:32.480 --> 0:05:33.880 like that to me. 0:05:34.200 --> 0:05:36.360 I just wanted to come in and be like, what's 0:05:36.440 --> 0:05:38.360 important to me? I think so much of my. 0:05:38.920 --> 0:05:41.640 Vibe as a person is like a moral compass, and 0:05:42.000 --> 0:05:44.400 I just I'm happy to make a fool of myself 0:05:44.400 --> 0:05:46.880 if it makes people laugh, and that then subsequently makes 0:05:46.880 --> 0:05:47.919 people feel comfortable. 0:05:48.040 --> 0:05:50.480 And so for me, I was like, go in, have fun, 0:05:50.640 --> 0:05:53.320 cook what you like to eat, and don't cook for 0:05:53.360 --> 0:05:53.920 other people. 0:05:53.960 --> 0:05:56.280 And don't get me wrong, it's very very hard sometimes 0:05:56.279 --> 0:05:58.520 to stay in that lane because there's so many things 0:05:58.560 --> 0:06:01.839 going on, there's so many variables, you're exhausted all those things. 0:06:02.160 --> 0:06:04.040 But I was like, just go in and do you. 0:06:04.040 --> 0:06:06.520 You know, you do better when you cook what you love. Well. 0:06:06.520 --> 0:06:08.960 I think it was great that you sort of reiterated 0:06:08.960 --> 0:06:10.719 that in the episode. I mean, you left the show 0:06:10.760 --> 0:06:14.159 with this declaration of you just doing you, I'm just dreaming. 0:06:14.240 --> 0:06:16.160 And I love that because I think that's a very 0:06:16.160 --> 0:06:19.400 important It's very simple, but it's a very important reminder 0:06:19.760 --> 0:06:22.200 to the viewer that that is important for us all 0:06:22.240 --> 0:06:24.720 to do that. But how did this show change you? 0:06:24.800 --> 0:06:27.839 And because this was filmed a little while ago, you've 0:06:27.880 --> 0:06:30.320 had some time to sort of reflect on the show 0:06:30.640 --> 0:06:34.560 and think about how to do you? How has that evolved? 0:06:34.680 --> 0:06:36.680 Like have you noticed big differences? 0:06:37.120 --> 0:06:39.680 I think, yeah, it's a really interesting question. 0:06:39.880 --> 0:06:41.839 I moved here five years ago on my own and 0:06:41.880 --> 0:06:43.719 I didn't really know anyone here, and I didn't have 0:06:43.760 --> 0:06:45.760 a job when I moved, and all those sorts of things. 0:06:45.839 --> 0:06:47.680 I was a nurse obviously from back in the UK. 0:06:47.960 --> 0:06:49.840 I knew that I would be able to get work 0:06:49.839 --> 0:06:51.760 here somewhere. But I was like, just go and do 0:06:51.800 --> 0:06:53.200 it and find out what it is that you want 0:06:53.240 --> 0:06:55.080 and what makes you tick and what makes you happy. 0:06:55.279 --> 0:06:57.720 And I've always been someone that changed something. If I'm 0:06:57.760 --> 0:07:00.599 not feeling totally in the groove, and I think, I 0:07:00.600 --> 0:07:03.160 guess I'm very grateful to have had parents growing up 0:07:03.200 --> 0:07:05.880 who encourage that and are like, we just want you guys, 0:07:06.040 --> 0:07:06.720 my brothers. 0:07:06.480 --> 0:07:08.440 And I to do what makes you happy. And that's 0:07:08.480 --> 0:07:10.640 a real sort of really ingrained in us. Three. 0:07:11.440 --> 0:07:12.960 So I guess that's what's sort of given me the 0:07:12.960 --> 0:07:15.440 confidence to be someone to just be like, just try it, 0:07:15.520 --> 0:07:17.800 You've got nothing to lose, don't expect it. But if 0:07:17.840 --> 0:07:20.400 it happens, how amazing. And that's how I've tackled this 0:07:20.440 --> 0:07:23.920 whole master chef process. I've suppressed this food idea for 0:07:23.960 --> 0:07:27.120 a really really long time. I've always had wacky ideas 0:07:27.120 --> 0:07:28.360 of things that I'd love to do. 0:07:28.320 --> 0:07:30.440 Which are a little bit off the sort of inverted 0:07:30.480 --> 0:07:32.920 Commas norm, this classic thing of. 0:07:32.920 --> 0:07:34.880 Like, oh, you go to university in England, that you've 0:07:34.880 --> 0:07:36.920 finished school, you go to university, you get a job, 0:07:36.960 --> 0:07:37.840 and that's that and. 0:07:37.720 --> 0:07:38.520 That's your career. 0:07:38.840 --> 0:07:41.520 I've pingponged all over the place and it has been 0:07:41.680 --> 0:07:44.800 the most amazing thing, and I've met subsequently the most 0:07:44.840 --> 0:07:47.560 amazing people. And I'm still in Australia five years later, 0:07:47.840 --> 0:07:49.760 doing a bit of a career swivel. At the moment, 0:07:50.040 --> 0:07:53.200 it's utterly sort of solidified that I'm not meant. I'm 0:07:53.280 --> 0:07:55.120 not a one trick pony, and I'm not meant to 0:07:55.120 --> 0:07:56.000 be in one lane. 0:07:56.200 --> 0:07:58.800 And all I hope is that I can encourage other people. 0:07:58.840 --> 0:08:00.480 And I do it to my friends like all right, 0:08:00.560 --> 0:08:02.680 lil we get it, Like I might change it if 0:08:02.720 --> 0:08:03.360 you're not happy. 0:08:03.440 --> 0:08:05.280 Life is so short, just change it. 0:08:05.400 --> 0:08:08.200 Yes it's scary, Yes it's daunting, but there's an element 0:08:08.240 --> 0:08:09.920 of fake it till you make it and winning it. 0:08:10.000 --> 0:08:13.320 And that's I think there's so much loveliness within that, 0:08:13.440 --> 0:08:16.800 because life is really short, and we all know and 0:08:16.840 --> 0:08:19.080 hear these awful things that happen around the world, and 0:08:19.160 --> 0:08:21.160 I just want to leave this world being like, do 0:08:21.160 --> 0:08:21.480 you know what? 0:08:21.560 --> 0:08:23.760 I had a wicked time. I made people feel good. 0:08:23.840 --> 0:08:26.640 I had fun and I tried things, and you don't 0:08:26.840 --> 0:08:29.640 I get my total buzz from being like, do you 0:08:29.680 --> 0:08:29.880 know what? 0:08:29.960 --> 0:08:30.560 I tried that? 0:08:30.720 --> 0:08:33.000 And I've met amazing people and I've filled out my 0:08:33.080 --> 0:08:36.360 life cup with some amazing memories. And if it's not 0:08:36.400 --> 0:08:38.280 meant to be, it won't be. But how cool to 0:08:38.360 --> 0:08:40.760 be able to have the opportunity to do that Oh. 0:08:40.640 --> 0:08:42.600 Yeah, that's a great photo to put on the wall 0:08:42.800 --> 0:08:45.400 at home. I was put in a full fun master 0:08:45.559 --> 0:08:49.000 year of Australia people walking. I know this is mine. 0:08:49.520 --> 0:08:51.240 So lucky. I'm so lucky. 0:08:51.400 --> 0:08:53.600 And I truly hand on heart. And I'm not just 0:08:53.640 --> 0:08:56.520 saying a splendor in. We truly hand on heart. Never 0:08:56.559 --> 0:08:58.800 ever thought I would get in. I applied on a 0:08:58.840 --> 0:09:02.560 total whim. Always loved food. It's always been this underlying 0:09:02.600 --> 0:09:05.040 passion of something that I've been able to talk so 0:09:05.160 --> 0:09:08.080 passionately about. And it's all I think about every day 0:09:08.360 --> 0:09:09.480 in the morning and I'm like, right, what are we 0:09:09.480 --> 0:09:10.280 going to have for dinner? 0:09:10.640 --> 0:09:13.760 My partner says to me, because he's a general manager, 0:09:13.760 --> 0:09:16.320 we both work from home, he's a very busy person, 0:09:16.559 --> 0:09:19.280 so I make his lunch. It's very you know, fifty's wives, 0:09:19.320 --> 0:09:24.520 and I get so funny just every lunch he says 0:09:24.520 --> 0:09:25.439 to me, what's for dinner? 0:09:25.640 --> 0:09:28.720 And I'm like, yeah, hey, just just do lunch. 0:09:28.840 --> 0:09:32.760 Just doing lunch for you right now, buddy. But truly 0:09:32.960 --> 0:09:36.280 we're always thinking about our next meal. I think, bully, and. 0:09:36.280 --> 0:09:37.240 I just think for me. 0:09:37.320 --> 0:09:40.000 I love that I've been very fortunate to grow up 0:09:40.000 --> 0:09:41.959 with a mum who was the sort of queen of hosting. 0:09:42.000 --> 0:09:44.000 And we were lucky to have a house where the. 0:09:44.000 --> 0:09:46.760 Door was open, and any one of us kids who 0:09:46.800 --> 0:09:48.480 had sort of mates who were at a loose end 0:09:48.640 --> 0:09:50.720 was Mums like just bring them over and would come 0:09:50.760 --> 0:09:53.360 back from work and throw together these dinner parties for 0:09:53.480 --> 0:09:56.320 her friends, dad's friends, anything like that. And so she's 0:09:56.360 --> 0:09:58.360 just this sort of seamless queen of hosting. And I 0:09:58.400 --> 0:10:00.840 think I've kind of got that from Mum that into posting, 0:10:00.880 --> 0:10:05.480 and it sounds cliche and sort of broken record energy, 0:10:05.600 --> 0:10:08.320 but it really is that bringing together of people where 0:10:08.320 --> 0:10:10.959 you can have such conversation and even if I don't 0:10:10.960 --> 0:10:13.280 know you, even if you don't know the whole group 0:10:13.360 --> 0:10:15.559 or anything like that, the opportunity to. 0:10:15.520 --> 0:10:17.600 Have conversation over a plate of food. 0:10:17.520 --> 0:10:20.560 And it just sort of drops those barriers immediately is 0:10:20.559 --> 0:10:22.920 something that I really really really adore. 0:10:22.640 --> 0:10:24.720 About it, and that's something that I want to take forward. 0:10:24.920 --> 0:10:27.480 Well, there's something about food. Don't you think about how 0:10:27.520 --> 0:10:31.120 it changes you? Like if you cook someone food, you know, 0:10:31.160 --> 0:10:32.719 it's like if you say to a mum that's been 0:10:32.720 --> 0:10:34.800 cooking forever, you know, what do you want? Why I 0:10:34.840 --> 0:10:36.760 can make you anything? And they sound don't care. Everything 0:10:36.760 --> 0:10:39.360 tastes good as long as I didn't have to cook it, bully, 0:10:39.880 --> 0:10:43.360 But there's something quite beautiful about putting your time and 0:10:43.400 --> 0:10:46.600 your energy into making someone a plate of food and 0:10:46.640 --> 0:10:49.439 then talking to them and sharing your stories. And that's 0:10:49.440 --> 0:10:53.440 where you get to borrow things from absolutely tribe, you know, 0:10:53.480 --> 0:10:56.520 the people that you've decided to connect to totally. 0:10:56.600 --> 0:10:59.520 And I've always said, like, be vulnerable, because it's allowing 0:10:59.559 --> 0:11:01.560 someone else in front of you to be vulnerable too. 0:11:01.720 --> 0:11:04.280 And I think that's what food doesn't exactly like you 0:11:04.400 --> 0:11:06.160 just alluded to. That's what I'm here for. 0:11:06.320 --> 0:11:08.120 That's what it's all about in my view, and I 0:11:08.120 --> 0:11:11.680 think master chef, there's so many people who have different visions, 0:11:11.720 --> 0:11:13.880 which is so amazing, and things that I would never 0:11:13.920 --> 0:11:15.680 have thought of, things that I would never be able 0:11:15.720 --> 0:11:18.200 to cook, and that imposter syndrome and all of those 0:11:18.200 --> 0:11:20.440 things that you experienced through it. But actually I went 0:11:20.480 --> 0:11:22.079 in and I was like, the food that I love 0:11:22.200 --> 0:11:25.920 is simple, homely, good food. And yes, I didn't necessarily 0:11:25.920 --> 0:11:28.400 do that last night, and I was so creatively blocked. 0:11:28.440 --> 0:11:31.040 I've still done me throughout, and I've done my style, 0:11:31.120 --> 0:11:33.280 and my style is okay, And I think that's what 0:11:33.320 --> 0:11:36.160 I've learned from the whole process is my style is 0:11:36.200 --> 0:11:39.720 okay and people love it, and if they don't, that's 0:11:39.760 --> 0:11:40.560 okay as well. 0:11:40.720 --> 0:11:43.720 That's okay too. You know, I love loved that you 0:11:43.760 --> 0:11:47.440 said the word moist on national television and I have 0:11:47.559 --> 0:11:49.520 to talk to you about this because it's in my 0:11:49.640 --> 0:11:52.640 circle of friends that my girlfriends say, do not use 0:11:52.679 --> 0:11:55.280 the word moist or panties in a conversation with me. 0:11:55.360 --> 0:11:59.520 I was off the table, so it's a known thing 0:11:59.520 --> 0:12:02.240 amongst my people. Don't say it. 0:12:02.480 --> 0:12:04.319 There's a tea at the end of it in England, 0:12:04.360 --> 0:12:08.960 so moist. I'm mortified is that word? 0:12:09.040 --> 0:12:13.000 Though? As to like, is that a okay? Great? 0:12:13.200 --> 0:12:15.040 That's why you've made me blush because I'm like, oh, 0:12:15.080 --> 0:12:17.240 I've gutted, You've brought. 0:12:17.000 --> 0:12:19.280 That half literly, You've done it. You've done it now. 0:12:19.360 --> 0:12:23.320 I disappointed all of us. Shocker. 0:12:23.520 --> 0:12:26.079 I had a shocker and I got oh. I mean, 0:12:26.280 --> 0:12:29.200 those interviews are so hard and you struggle for words 0:12:29.280 --> 0:12:32.560 sometimes because you're like recounting things. You're trying to think 0:12:32.559 --> 0:12:35.080 about all all the sort of variables within the cook 0:12:35.120 --> 0:12:36.520 what's happened, what went wrong? 0:12:36.640 --> 0:12:38.079 What went, well, all those things. 0:12:38.200 --> 0:12:41.240 You're trying to make sure that you can describe something appropriately, 0:12:41.360 --> 0:12:43.640 and I just felt like it clearly in that moment, 0:12:44.080 --> 0:12:47.360 I was to apologize the half of my whole family. 0:12:48.679 --> 0:12:51.720 No, it's iconic. Now it's iconic. It's all right. No, yeah, 0:12:52.040 --> 0:12:54.400 well maybe maybe not to everyone. People probably listening to 0:12:54.440 --> 0:12:56.760 this and thinking that we're strange because they're like, what's 0:12:56.760 --> 0:12:57.520 wrong with this word? 0:12:57.720 --> 0:13:01.160 But you know anyway, no, we all know, we all 0:13:01.200 --> 0:13:01.600 know that that. 0:13:01.600 --> 0:13:03.400 Is a trigger, and no, it goes on. 0:13:03.800 --> 0:13:05.960 But I went there, so here for it, here for 0:13:06.000 --> 0:13:07.320 a good time, and a short time. 0:13:07.440 --> 0:13:07.840 There you go. 0:13:08.200 --> 0:13:11.760 I've always find that the taste test challenge really stresses 0:13:11.760 --> 0:13:13.880 me out as a viewer. And I saw the plate, 0:13:14.320 --> 0:13:16.560 I mean I saw the table of cubes, and I 0:13:16.600 --> 0:13:18.880 was like, oh my god. This to me because my 0:13:19.000 --> 0:13:22.520 ADHD brain means that I would taste something and know 0:13:22.559 --> 0:13:24.880 what it is. But my brain always tells me to 0:13:24.920 --> 0:13:26.400 go with option too, do you know? 0:13:26.679 --> 0:13:28.760 Yeah, do you know what I mean? Like totally? 0:13:28.880 --> 0:13:30.280 But then you did well with you. I mean you 0:13:30.280 --> 0:13:32.960 had been on a licorice and those two were quite easy. 0:13:33.480 --> 0:13:36.760 I mean licorice I was thrown because you never you 0:13:36.800 --> 0:13:39.320 know that. Well, that's what I said. So I initially 0:13:39.480 --> 0:13:42.520 was in my head thinking aniseed or have they crushed 0:13:42.520 --> 0:13:45.800 aniseed and put it into some sort of weird texture. 0:13:46.360 --> 0:13:49.200 And then I took a while on that one. Yeah, 0:13:49.200 --> 0:13:49.719 And I just. 0:13:49.679 --> 0:13:51.720 Took a while because I was like, if I say licorice, 0:13:51.760 --> 0:13:53.440 are they going to be like, no, that's wrong. We 0:13:53.520 --> 0:13:56.280 wanted aniseed or something. So I took a while and 0:13:56.320 --> 0:13:59.520 then I just had that completely nostalgic memory to my 0:13:59.640 --> 0:14:02.600 dad in the car growing up on long journeys would. 0:14:02.360 --> 0:14:04.040 Have licorice all sorts. 0:14:04.240 --> 0:14:07.679 I think they're in English, like, no, that's here, he's 0:14:07.679 --> 0:14:08.080 got them. 0:14:08.240 --> 0:14:11.199 Yeah, h well, it's very common here in Australia, I believe, 0:14:11.480 --> 0:14:14.400 and maybe it's another one of those in my community. 0:14:14.440 --> 0:14:17.960 But fathers were bought licorice on Father's Day. It was 0:14:18.080 --> 0:14:20.920 like you buy them so fries and licorice. So that's 0:14:21.240 --> 0:14:25.640 my relationship with this with it, so it's quite hilarious. 0:14:25.760 --> 0:14:27.920 And I remember, yeah, I remember like picking off the 0:14:28.040 --> 0:14:30.640 yellow and the sort of pink sides and giving Dad 0:14:30.680 --> 0:14:33.760 the black licorice. And I just remember then as I 0:14:33.760 --> 0:14:35.480 got older, being like, oh, I'll just try it. But 0:14:35.520 --> 0:14:38.040 it is weird and it always smells weird. And then 0:14:38.200 --> 0:14:40.240 that was the nostalgic memory that made me be like, 0:14:40.360 --> 0:14:41.920 commit to licorice, lole and just say it. 0:14:41.960 --> 0:14:43.480 But you have to have that in the space about 0:14:43.480 --> 0:14:45.040 twenty seconds. So it's tricky. 0:14:45.240 --> 0:14:47.600 And as soon as you're blindfolded, you feel like you've 0:14:47.640 --> 0:14:51.520 lost your sense of taste, smell, hearing everything. I couldn't like, 0:14:51.640 --> 0:14:54.240 you totally feel like you do not know where you are, 0:14:54.280 --> 0:14:55.920 and you keep your blind pods on when you sit 0:14:55.960 --> 0:14:58.360 back down. So anyone at home who's thinking that you 0:14:58.360 --> 0:15:00.680 can sit down, take your blind polls off, No, honey, 0:15:00.840 --> 0:15:01.360 they are on. 0:15:01.800 --> 0:15:04.920 Yeah, And then that's also quite disconcerting, you know, to 0:15:05.000 --> 0:15:07.520 be in that state for such a long time, because 0:15:07.560 --> 0:15:09.840 like we're watching these things on these shows, it always 0:15:09.840 --> 0:15:12.280 seems like it's happening in real time when it's not. 0:15:12.760 --> 0:15:15.880 We were for hours, hours, and we did really well, 0:15:15.920 --> 0:15:17.840 like we did really really well, like we were going 0:15:17.880 --> 0:15:18.680 for a long time. 0:15:18.840 --> 0:15:21.360 There's an article today about the pumpkin you know, like 0:15:21.400 --> 0:15:24.200 they're like, how did she not get pumpkin right? 0:15:24.280 --> 0:15:27.080 That's so easy so far, and then needs to be 0:15:27.160 --> 0:15:29.520 kind to everyone now, Oh, I know, but the world's 0:15:29.520 --> 0:15:30.240 full of ourselves. 0:15:30.280 --> 0:15:32.800 We know that we do know that. The thing that 0:15:32.800 --> 0:15:36.120 I feel like every year I would want to take 0:15:36.120 --> 0:15:39.480 to task over this is I like this challenge. It's 0:15:39.520 --> 0:15:42.280 great TV. Don't you think it's a little unfair as 0:15:42.360 --> 0:15:45.040 to who that it determines people to be in a 0:15:45.080 --> 0:15:49.520 final cook? Because I believe this challenge has a lot 0:15:49.560 --> 0:15:51.880 to do with luck, you know, the luck of you 0:15:52.040 --> 0:15:55.200 being able to get foods that are easy like avocado. 0:15:55.680 --> 0:15:57.480 Everyone's going to get that, you know what I mean? 0:15:58.040 --> 0:16:01.000 And then a little bit, you know, but how dare 0:16:01.040 --> 0:16:03.240 they then, you know, have a game of luck that 0:16:03.360 --> 0:16:06.160 leads you to an elimination. You know, I think that 0:16:06.200 --> 0:16:09.000 could be very unfair. Did you think about that at all? 0:16:09.080 --> 0:16:10.800 Do you think it's unfair? Or am I crazy? 0:16:11.040 --> 0:16:13.200 No? I don't think you're crazy at all. I think that. 0:16:13.480 --> 0:16:15.240 I mean, I guess for me, when you sign up 0:16:15.240 --> 0:16:16.720 to Master Chef, you know that you're going to get 0:16:16.760 --> 0:16:18.800 curballs here, there and everywhere, and you just go and 0:16:18.800 --> 0:16:22.560 the flow and it was amazing. And I've always one 0:16:22.640 --> 0:16:25.720 thing I will say about myself is that I've always 0:16:25.760 --> 0:16:29.120 got had a very good palette, and I've always judged 0:16:29.160 --> 0:16:30.920 that like Mum and I growing up and used to 0:16:31.000 --> 0:16:32.600 go out and we'd like sit at. 0:16:32.560 --> 0:16:34.240 A restaurant or whatever, and Dad would be like, what 0:16:34.280 --> 0:16:35.000 are we eating? 0:16:35.240 --> 0:16:37.280 I'm going to be some sauce or something, and Mum 0:16:37.360 --> 0:16:39.280 and I like, I can taste this, and I can 0:16:39.320 --> 0:16:40.640 taste that, and that's like cool. 0:16:40.680 --> 0:16:42.600 I can just taste like salad dressing. 0:16:42.440 --> 0:16:45.320 Tastes great, and Mom and I like nitpicking every single 0:16:45.440 --> 0:16:46.840 ingredient that they would have put in. And so I've 0:16:46.880 --> 0:16:49.640 always really backed myself on my palette and so I'm 0:16:49.680 --> 0:16:50.040 not a. 0:16:49.920 --> 0:16:51.400 Big like recipe user. 0:16:51.440 --> 0:16:54.160 I use recipes a lot for inspiration and visuals because 0:16:54.160 --> 0:16:56.880 I'm not the most sort of visually pleasing, like plating 0:16:57.040 --> 0:16:57.760 sort of person. 0:16:58.080 --> 0:16:59.560 So I use recipes a lot for that. But I 0:16:59.560 --> 0:17:00.360