WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - DARRSH 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 Weep, Never Life. Hey guys, 0:00:05.080 --> 0:00:07.200 welcome back to TV Reload. I want to thank you 0:00:07.240 --> 0:00:10.720 for clicking and downloading on today's episode with Dash, the 0:00:10.840 --> 0:00:14.720 seventeenth eliminated contestant on Master Chef Australia, which is on 0:00:14.800 --> 0:00:18.279 Network ten next week, changing to Sunday nights through to 0:00:18.320 --> 0:00:21.400 Tuesday nights at seven point thirty. Growing up the only 0:00:21.520 --> 0:00:25.240 child of Trilling comparents, Dash's love of food was heavily 0:00:25.320 --> 0:00:28.840 influenced by his late father, a chef in an Indian restaurant, 0:00:28.920 --> 0:00:32.240 who Dash would watch in the kitchen in absolute awe. 0:00:32.479 --> 0:00:35.680 To this day, his dad remains his biggest influence on 0:00:35.800 --> 0:00:40.080 how Dash approaches life with passion and creativity to traits 0:00:40.200 --> 0:00:43.440 that he brought to the Master Chef Australian competition. In spades, 0:00:43.800 --> 0:00:47.200 Dash will unpack everything from the everything cook to peas 0:00:47.240 --> 0:00:50.960 and crabshells, and what he thinks about potential chefs auditioning 0:00:51.000 --> 0:00:54.000 for Master Chef. We will also unpack the pressure of 0:00:54.120 --> 0:00:57.160 the time restraints, the commentary from the gantry, and what 0:00:57.400 --> 0:00:59.880 actually happens to you when you get booted from the 0:01:00.040 --> 0:01:03.080 Master Chef Kitchen. I will ask about his relationship with 0:01:03.120 --> 0:01:06.480 the remaining five contestants, who he wants to win, and 0:01:06.600 --> 0:01:10.640 what also made Poe cry continuously through filming. We will 0:01:10.640 --> 0:01:13.759 also discuss his future plans and if there are any 0:01:13.880 --> 0:01:17.319 disadvantages to the way in which they set those elimination cooks. 0:01:17.520 --> 0:01:20.680 There's actually so much to unpack with Dash, so sit 0:01:20.760 --> 0:01:23.920 back and relax as we unpack the wonderful world of 0:01:24.080 --> 0:01:27.959 Master Chef Australia. Hey, May were you at the other 0:01:28.120 --> 0:01:30.720 end just and I just wouldn't be there? Is that 0:01:30.760 --> 0:01:31.759 what was happening for you? 0:01:31.880 --> 0:01:32.080 Yeah? 0:01:32.120 --> 0:01:34.199 I was just hang it out, Okay. 0:01:34.200 --> 0:01:34.720 That's all right. 0:01:35.160 --> 0:01:37.440 It always happens with people that I get excited about 0:01:37.480 --> 0:01:42.039 talking to. So a little bit of tea, no, But 0:01:42.120 --> 0:01:43.920 you know what, I know what's really funny was that 0:01:44.040 --> 0:01:48.160 yesterday I don't always read the comments on my podcast, 0:01:48.240 --> 0:01:50.440 but people were like, You're so nice to all of 0:01:50.480 --> 0:01:52.800 these Master Chef people, and I'm like, am I not 0:01:52.840 --> 0:01:53.440 supposed to be? 0:01:53.680 --> 0:01:53.800 Like? 0:01:53.960 --> 0:01:56.240 Imagine if I had a podcast where I just you know, 0:01:56.360 --> 0:01:59.240 got on got on the chat and was like, you know, horrible. 0:02:00.320 --> 0:02:02.040 I think we should start this chat. By the way, 0:02:02.080 --> 0:02:05.920 by acknowledging how outraged the fans were that you're out 0:02:05.960 --> 0:02:07.960 of the competition, because I woke up this morning and 0:02:07.960 --> 0:02:12.000 there was like articles on like different publications with people furious. 0:02:12.040 --> 0:02:15.000 Really, Yes, I've had a chance to Adam all. 0:02:15.120 --> 0:02:16.880 So that's what I'm going to do straight after this. 0:02:17.200 --> 0:02:18.160 I'm pretty sure. 0:02:18.000 --> 0:02:20.320 That I say this to you on good authority that 0:02:20.440 --> 0:02:23.560 this is the first eliminated person that we've seen this 0:02:23.639 --> 0:02:25.120 sort of articles being printed. 0:02:25.280 --> 0:02:28.560 So look, a lot of disappointed people that you're out. 0:02:28.720 --> 0:02:31.320 The support's been amazing, It's been absolutely wild, and I 0:02:31.320 --> 0:02:35.360 think I'll saying to the network yesterday they've been given 0:02:35.360 --> 0:02:37.799 a very kind edit and I'm not actually as nice 0:02:37.840 --> 0:02:39.880 a guy and real that's just what they're making me 0:02:40.000 --> 0:02:42.040 out to tell. 0:02:41.880 --> 0:02:48.120 Me more, what do you mean? What do you do well? 0:02:48.160 --> 0:02:50.480 You're easily one of the most talked about cooks. I 0:02:50.480 --> 0:02:52.880 think it's because of your cooking ability. Not bad to 0:02:52.880 --> 0:02:55.320 look at, always a good thing. I think that it's 0:02:55.360 --> 0:02:57.880 going to help you in some way coming out of 0:02:57.880 --> 0:03:01.400 this competition, win or lose, to take this to another level. 0:03:01.800 --> 0:03:04.720 Being memorable like this does really help, even if you 0:03:04.800 --> 0:03:06.080 don't take out the competition. 0:03:06.280 --> 0:03:09.000 Yeah, I think because I'm such a huge fan of 0:03:09.120 --> 0:03:11.160 your podcast and I've been listening to it all and 0:03:11.200 --> 0:03:14.240 I remember when you were trying to lucky about like 0:03:14.520 --> 0:03:16.760 X factors and stuff like that, and you don't go 0:03:16.880 --> 0:03:19.760 into the competition obviously thinking like you've got an next factor. 0:03:19.800 --> 0:03:20.639 You just hope they. 0:03:20.720 --> 0:03:23.120 Choose you based on your cooking ability. But I think 0:03:23.160 --> 0:03:25.440 everyone in their own right had like something to bring 0:03:25.600 --> 0:03:27.720 other than cooking, you know, And so for me, I 0:03:27.760 --> 0:03:30.280 always thought that was, you know, sweet or savory, and 0:03:30.320 --> 0:03:32.120 I try to really flex like the savory because I 0:03:32.160 --> 0:03:33.280 didn't want to be the zerk eye. 0:03:33.400 --> 0:03:35.680 But yeah, we'll see what comes of it. It's definitely 0:03:35.760 --> 0:03:36.440 like such. 0:03:36.240 --> 0:03:39.040 An amazing experience and hopefully use it for a spring 0:03:39.080 --> 0:03:41.080 board for whatever's next, know. 0:03:41.000 --> 0:03:43.200 What that's going to be. Are you already planning that? 0:03:43.360 --> 0:03:45.480 I mean you've had a little while since the film. 0:03:45.560 --> 0:03:48.520 Yeah, yeah, yeah, yeah, so definitely I've got a few 0:03:48.560 --> 0:03:51.480 things on the go, like in the background in terms 0:03:51.480 --> 0:03:55.760 of like events and some collaborations which can't just announce 0:03:56.040 --> 0:03:57.920 just yet. But I mean, I'm going to be very 0:03:58.000 --> 0:04:01.400 active on social media, so obviously my Instagram, I love 0:04:01.480 --> 0:04:03.520 like video editing and all that kind of stuff. So 0:04:03.720 --> 0:04:06.320 bringing food, content of food that you know it'll be 0:04:06.360 --> 0:04:08.840 good to cook without that massive. 0:04:09.120 --> 0:04:11.520 Clock looming over you, and just like. 0:04:11.520 --> 0:04:15.720 Cooking stuff that is really true to you know, my style, 0:04:15.960 --> 0:04:18.920 mortial anchor and more curries, lots of desserts, that kind 0:04:18.920 --> 0:04:19.359 of stuff. 0:04:19.440 --> 0:04:21.039 I feel like at this point, like if I was 0:04:21.080 --> 0:04:23.760 your friend, I would send you a congratulations present being 0:04:23.800 --> 0:04:24.680 like a bag of peas. 0:04:25.160 --> 0:04:26.560 That would be brutal. 0:04:26.800 --> 0:04:30.840 I look, obviously the cook was a long time ago, 0:04:31.120 --> 0:04:34.200 Like obviously I only haired last night, But I can 0:04:34.240 --> 0:04:38.839 tell you I'm not over peace. I Yeah, they broke 0:04:38.920 --> 0:04:40.839 me on that day and they continue to break me. 0:04:41.040 --> 0:04:43.040 I haven't been able to look at once since. 0:04:43.120 --> 0:04:45.960 How long had you been filming the show at this point? 0:04:46.040 --> 0:04:48.240 Like had you been there for like nearly three months? 0:04:48.320 --> 0:04:49.920 When did it finish? Like how long ago? 0:04:50.120 --> 0:04:50.720 Yeah? 0:04:50.920 --> 0:04:54.000 Yeah, yeah, yeah, so it had finished a few months 0:04:54.040 --> 0:04:56.800 ago and I had been there for about yeah, three months, 0:04:56.800 --> 0:04:58.640 so I was there for a decent stint. 0:04:58.800 --> 0:04:59.720 Yeah, it's been a long time. 0:04:59.760 --> 0:05:02.760 Seeing watching it back has been really really good, And 0:05:02.839 --> 0:05:04.520 I didn't get too upset about. 0:05:04.240 --> 0:05:06.000 Watching him back last night. You know, it was a 0:05:06.000 --> 0:05:07.600 really full circle moment. 0:05:07.400 --> 0:05:09.360 And it was great to know, just reflect on the 0:05:09.400 --> 0:05:12.719 whole time. But I think the biggest thing was like 0:05:13.279 --> 0:05:15.560 with the peas was one thing, But I think I 0:05:15.600 --> 0:05:19.080 was disappointed about serving up shell to the judges as well, 0:05:19.120 --> 0:05:22.000 And just like I disappointed them in that aspect, I'd 0:05:22.040 --> 0:05:24.719 rather have just been like, oh, it was a textual 0:05:24.760 --> 0:05:26.919 thing or something else, rather than like, there's bits of 0:05:27.080 --> 0:05:28.440 crabshell in there dish. 0:05:28.560 --> 0:05:30.520 But like, it's interesting that we got to see a 0:05:30.640 --> 0:05:33.440 challenge with the three of you, and you've got Harry 0:05:33.680 --> 0:05:37.480 who is the king of fish like seafood basically his aquaman. 0:05:37.880 --> 0:05:39.800 You know, when you've got a dish that is going 0:05:39.800 --> 0:05:42.559 to lean into his skill set, do you start to think, 0:05:42.800 --> 0:05:45.440 is this a little unfair that he's been given a 0:05:45.480 --> 0:05:48.840 seafood opportunity? And does that cross your mind? I mean, 0:05:48.839 --> 0:05:50.440 do you delve that deep into it or is that 0:05:50.560 --> 0:05:51.240 just something hard? 0:05:51.720 --> 0:05:54.840 Honestly, I didn't think too much on it because we're. 0:05:54.640 --> 0:05:57.159 At that stage of the competition where I should be 0:05:57.200 --> 0:05:59.919 able to cook, you know, savy. Obviously everyone's got their 0:06:00.000 --> 0:06:02.440 own skill sets, and to be honest, when it comes. 0:06:02.320 --> 0:06:04.839 To pressure tests, the vast majority of them are desserts. 0:06:04.920 --> 0:06:05.840 So even my. 0:06:05.800 --> 0:06:08.159 First pressure test that I almost went home on that 0:06:08.360 --> 0:06:10.640 was a dessert, So it kind of like, yeah, it 0:06:10.680 --> 0:06:11.359 goes around. 0:06:11.680 --> 0:06:14.040 Sometimes you get sweet, sometimes you get savory. 0:06:14.080 --> 0:06:16.600 But when you're top six, really, if I wanted to 0:06:16.960 --> 0:06:18.920 keep pushing and up in top five, I should have 0:06:18.960 --> 0:06:20.880 been able to put up you know, take it to Harry, 0:06:20.880 --> 0:06:22.919 you take it to Sab And I think those guys 0:06:22.960 --> 0:06:25.159 just did better on the day, which is credit to them. 0:06:25.240 --> 0:06:28.719 When I go to those really expensive hotel buffets, you 0:06:28.760 --> 0:06:30.720 know where you go, and they do all the seafood 0:06:30.760 --> 0:06:33.919 and everything, and I never get the crab because I 0:06:33.960 --> 0:06:36.520 could just never work it out. I can never seem 0:06:36.560 --> 0:06:38.800 to get around the sharp edges. I never seem to 0:06:38.839 --> 0:06:41.039 be able to get around the nooks and crannies to 0:06:41.040 --> 0:06:41.880 get the meat out. 0:06:42.080 --> 0:06:44.680 So I mean, oh yeah, he's a bit stressful. It's 0:06:44.680 --> 0:06:46.600 a very hard thing to be able to do. 0:06:46.920 --> 0:06:49.680 Yeah, And you know what, like because I grew up 0:06:50.040 --> 0:06:53.040 like in t lank and cuisine, crabs like quite commonly used, 0:06:53.080 --> 0:06:55.080 and I grew up like getting your kind of like 0:06:55.160 --> 0:06:56.880 fingers and your thumb in there and you're kind of 0:06:56.880 --> 0:06:58.120 like popping it out and stuff. 0:06:58.120 --> 0:06:59.640 And I remember on the day, I was like. 0:06:59.640 --> 0:07:01.240 I could do this, but like, is that a bit 0:07:01.400 --> 0:07:03.760 like dodgy, like are we meant to be using tweezers 0:07:03.760 --> 0:07:05.039 to be kicking this stuff out? 0:07:05.120 --> 0:07:07.159 Like I don't want to get my fingers in there. 0:07:07.600 --> 0:07:09.920 And in the end I don't. 0:07:09.680 --> 0:07:10.360 Think they showed it. 0:07:10.440 --> 0:07:13.160 But Dad was really really clever in the way that 0:07:13.200 --> 0:07:15.800 she worked, like she went straight for the claws. I think, 0:07:15.840 --> 0:07:18.200 like the claw met it was really smart and it 0:07:18.280 --> 0:07:20.680 comes on on precious hat day, like it comes out 0:07:20.840 --> 0:07:23.120 just working smarter, really like you don't just need to 0:07:23.160 --> 0:07:26.120 work harder. And I think because I was mucking around 0:07:26.160 --> 0:07:28.400 at the body so much, and that's where exactly like 0:07:28.440 --> 0:07:29.280 you said, there's all. 0:07:29.200 --> 0:07:30.520 Those like little nooks and. 0:07:30.520 --> 0:07:33.720 The really like tiny bits of shell, that's probably what 0:07:33.840 --> 0:07:35.440 ended up being my demise. 0:07:35.520 --> 0:07:35.800 I think. 0:07:35.880 --> 0:07:36.920 Yeah, I think as well. 0:07:36.960 --> 0:07:38.680 When you get to this point of the competition, they're 0:07:38.720 --> 0:07:42.920 making things quite intimidating, and Gion was so intimidating with 0:07:43.000 --> 0:07:45.760 that dish at that point. Once they do the revelation 0:07:45.840 --> 0:07:47.600 of what you've got to do, can you go too 0:07:47.640 --> 0:07:49.560 far into your own head and find it hard to 0:07:49.560 --> 0:07:51.680 get out of or did you actually look at that 0:07:51.720 --> 0:07:52.720 and think I could do it? 0:07:52.840 --> 0:07:55.760 When I saw a dish, I was okay, well, I 0:07:55.840 --> 0:07:58.520 was all right. I was like, okay, okay, this is achievable. 0:07:58.800 --> 0:08:01.600 When they said that you had some five that's. 0:08:01.440 --> 0:08:03.520 When I started going into my head a bit. 0:08:03.400 --> 0:08:06.080 And God, there's a lot to do here, just with 0:08:06.200 --> 0:08:08.520 like the presentation and the peas and stuff. 0:08:08.560 --> 0:08:10.560 And I remember at the start of the cook saying, 0:08:10.560 --> 0:08:12.480 I need to leave myself forty minutes. 0:08:12.560 --> 0:08:13.440 That's like my target. 0:08:13.440 --> 0:08:15.679 I'm going to leave myself forty minutes to do plating, 0:08:15.760 --> 0:08:18.400 make sure everything's you know, looking beautiful. 0:08:17.960 --> 0:08:19.320 Because it's such a beautiful dish. 0:08:19.480 --> 0:08:22.440 And I remember with twenty or fifteen minutes ago, I 0:08:22.480 --> 0:08:24.440 hadn't even started. And I think we're all in the 0:08:24.480 --> 0:08:27.320 same boat, to be honest, like we all were trying 0:08:27.360 --> 0:08:29.560 to hit that target of forty or thirty minutes to 0:08:29.600 --> 0:08:32.320 plate up, and just it's nuts how much you need 0:08:32.320 --> 0:08:33.920 to get through those pressure tests. 0:08:34.120 --> 0:08:36.400 Were you aware of his food before, because I think 0:08:36.400 --> 0:08:38.959 that could also be an advantage with some of these 0:08:39.000 --> 0:08:41.240 chefs that come into the kitchen if you're more familiar 0:08:41.320 --> 0:08:43.800 with their style of cooking or you've tried to create 0:08:43.880 --> 0:08:45.440 their food at home before. 0:08:45.679 --> 0:08:48.280 I hadn't by relationship with giam was. 0:08:49.080 --> 0:08:51.880 I'd heard of him and I live in Perth, so 0:08:52.200 --> 0:08:56.160 you know, he has distro giarm at Crown Perth, so 0:08:56.240 --> 0:08:58.280 i'd heard of him and like obviously seen some of 0:08:58.280 --> 0:09:01.000 the dishes that he makes on that menu, but I 0:09:01.120 --> 0:09:04.640 definitely had not attempted to make anything like this at all. 0:09:04.720 --> 0:09:08.160 So I reckon everything on that plate was foreign to me, 0:09:08.280 --> 0:09:10.720 except for the mayonnaise, like the target mayonnaise that was 0:09:10.760 --> 0:09:14.000 around the outside. But I learned a lot from it. 0:09:14.080 --> 0:09:16.240 I learned a lot of techniques obviously stuck. 0:09:16.040 --> 0:09:16.800 That I got eliminated. 0:09:16.840 --> 0:09:18.800 I couldn't use them in the competition, but it was 0:09:18.840 --> 0:09:20.679 a fun cook Nonetheless, when I reflect on. 0:09:20.640 --> 0:09:23.720 It, Mimi, Pezza and Nat you know, they're all on 0:09:23.720 --> 0:09:26.040 the gan tree and they're all noticing and sort of 0:09:26.160 --> 0:09:28.480 watching what you guys are doing, and they kind of 0:09:28.520 --> 0:09:31.200 realized that you were doing different steps. But the three 0:09:31.520 --> 0:09:34.240 cooks were doing different steps. But yeah, you were blitzing 0:09:34.280 --> 0:09:37.400 through the start of this. I think something turned along 0:09:37.440 --> 0:09:39.560 the way. But do you listen to the or do 0:09:39.600 --> 0:09:41.640 you pay attention to the people on the gantry? I 0:09:41.640 --> 0:09:43.720 think I asked this to someone earlier in the season, 0:09:43.960 --> 0:09:46.480 and I just for me personally, I think i'd have 0:09:46.520 --> 0:09:49.599 to just block them out. But what about you, Yeah, personality, 0:09:49.679 --> 0:09:52.440 do you are you listening to the commentary? Are you 0:09:52.480 --> 0:09:53.760 paying attention to what they were. 0:09:53.679 --> 0:09:54.320 Doing up there? 0:09:54.440 --> 0:09:57.320 I am a little bit and early on, like in 0:09:57.320 --> 0:10:00.240 the first two hours, I was definitely listening to That 0:10:00.360 --> 0:10:01.840 was great. They were really good and they're like, you know, 0:10:02.040 --> 0:10:04.400 you're tracking really well, mainly as her and that were 0:10:04.440 --> 0:10:06.559 like dash keep, but I'd be tracking really well, and. 0:10:06.520 --> 0:10:07.679 That was great encouragement. 0:10:07.840 --> 0:10:09.920 I remember when I got to the peas, which were 0:10:09.960 --> 0:10:12.120 like the hardest bit, you know, and that was saying, 0:10:12.679 --> 0:10:15.440 think of ways to work faster, being smarter. And she 0:10:15.720 --> 0:10:18.520 was obviously seeing what Sad was doing, and Sad had 0:10:18.559 --> 0:10:20.240 a really good technique going on, and that. 0:10:20.200 --> 0:10:22.440 Just didn't cross my mind. You know what, house sav 0:10:22.520 --> 0:10:22.760 did it. 0:10:22.880 --> 0:10:26.160 So I do remember about an hour in and Nat 0:10:26.160 --> 0:10:26.600 and I have. 0:10:26.600 --> 0:10:27.640 A great friendship. 0:10:27.840 --> 0:10:29.760 She won't mind me saying this, but I remember she 0:10:29.840 --> 0:10:31.960 was yelling our encouragement and I was just like, nah, 0:10:32.160 --> 0:10:33.280 like I'm trying. 0:10:33.120 --> 0:10:35.200 To dud, like, just let me, let me do my thing. 0:10:35.240 --> 0:10:36.680 So I did get to a point where I was like, 0:10:36.760 --> 0:10:39.280 let me just focus because it's getting a bit too much. 0:10:39.360 --> 0:10:41.560 That would be mean. I'd be the first person to 0:10:41.600 --> 0:10:43.680 say shut the fuck up on television when it comes 0:10:43.679 --> 0:10:46.600 to that, that would be mean. And then I asked 0:10:46.600 --> 0:10:49.160 to leave the show. But that's what's happening. I was 0:10:49.200 --> 0:10:51.640 going to say that there was just so much going 0:10:51.679 --> 0:10:54.640 on in these cooks, especially when we looked at the 0:10:54.960 --> 0:10:57.920 everything cook that happened the day before, and there've got 0:10:57.920 --> 0:11:00.600 to be ways to sort of separate the tower left 0:11:00.600 --> 0:11:03.400 in the competition with six people. Did you feel as 0:11:03.440 --> 0:11:07.240 though the separation of who was safe and who wasn't 0:11:07.400 --> 0:11:09.680 was a reflection of where you are all at the 0:11:09.679 --> 0:11:10.840 competition at this point. 0:11:10.960 --> 0:11:15.360 I can't speak for you know, Harry and Sa but 0:11:15.920 --> 0:11:18.240 definitely for me, and I've had a lot of time. 0:11:18.080 --> 0:11:20.320 To reflect on this, I think I ended up where 0:11:20.320 --> 0:11:20.760 I should have. 0:11:21.000 --> 0:11:22.240 That's the honest truth. 0:11:22.360 --> 0:11:25.000 I think, you know, Top six was a phenomenal achievement 0:11:25.000 --> 0:11:27.760 for me, and I think that the guys that are 0:11:28.200 --> 0:11:30.320 and I really mean this to the top five that 0:11:30.400 --> 0:11:33.520 are there, they are better cooks than me where they 0:11:33.559 --> 0:11:35.240 were at the time in the competition. 0:11:35.559 --> 0:11:37.959 You really got the Master Chef experience. I mean by 0:11:38.000 --> 0:11:40.040 this stage of the competition, I always say you got 0:11:40.040 --> 0:11:42.640 the show bag because there's not much left in the 0:11:42.640 --> 0:11:44.920 show bag that you could possibly need out of it, 0:11:45.000 --> 0:11:47.760 because it's right at the very end. What would you 0:11:47.800 --> 0:11:50.560 say was the best thing for you about saying yes 0:11:50.600 --> 0:11:52.880 to this show? Like what was it that I think 0:11:53.000 --> 0:11:54.280 is your hero moment? 0:11:54.440 --> 0:11:56.640 Look one hundred percent right, Like I'm really grateful that 0:11:56.640 --> 0:11:59.600 I got to experience the entire pretty much from start 0:11:59.600 --> 0:12:00.239 to finish. 0:12:01.640 --> 0:12:03.360 Like, yeah, that's amazing. 0:12:03.960 --> 0:12:05.360 Yeah, yeah, it was great. 0:12:05.440 --> 0:12:07.560 But I think the biggest thing for me was just 0:12:07.600 --> 0:12:10.680 being exposed to so many people that have such a 0:12:10.720 --> 0:12:14.080 passion for food, like and but also like I'll take 0:12:14.080 --> 0:12:18.319 Pezza for instance, never in I can I can't think 0:12:18.320 --> 0:12:21.760 of a single scenario where I would meet Pezzer outside 0:12:21.800 --> 0:12:23.199 of this competition, you know what I mean. He's a 0:12:23.240 --> 0:12:26.400 tazzy butcher in not even in Hobart, like he's out 0:12:26.400 --> 0:12:28.200 of the way. But the fact that I got to 0:12:28.240 --> 0:12:31.880 meet such a down to earth amazing blow that's great. 0:12:31.920 --> 0:12:34.560 And then take Nat like I probably wouldn't have met her, 0:12:34.679 --> 0:12:38.400 and like Josh from Queensland. Just to meet all these people, 0:12:38.520 --> 0:12:42.840 that's been like the highlight of my experience, and those 0:12:42.880 --> 0:12:45.520 are friendships that are going to last forever. And it's 0:12:45.559 --> 0:12:49.360 also just connections that as we go forward into pursuing 0:12:49.400 --> 0:12:52.160 our food dreams, that we can lean on. And yeah, 0:12:52.240 --> 0:12:54.280 that's honestly been the biggest thing is the friendships and 0:12:54.280 --> 0:12:55.640 the relationships that we formed. 0:12:55.679 --> 0:12:58.120 And like, to me is like I kept saying to 0:12:58.160 --> 0:13:00.560 my friends, he's like he's stuck in the a is. 0:13:00.480 --> 0:13:01.880 Like it's twenty twenty four. 0:13:01.920 --> 0:13:03.960 But the way that he presents himself just just some 0:13:04.000 --> 0:13:05.640 of the turn of phrases that he has where he 0:13:05.679 --> 0:13:08.280 talks about his missus or whatever, just all of it 0:13:08.280 --> 0:13:10.520 makes me think that he has been stuck in nineteen 0:13:10.559 --> 0:13:11.040 eighty one. 0:13:11.280 --> 0:13:12.480 And you know what, like. 0:13:12.880 --> 0:13:15.560 Smithton in Tasmania is probably going to come after me 0:13:15.640 --> 0:13:17.839 when I say this, but it probably is stuck. 0:13:17.559 --> 0:13:19.400 In nineteen eighty one. 0:13:18.880 --> 0:13:22.440 So that's still got a sanity and a Blockbuster video. 0:13:22.840 --> 0:13:25.480 You know, they've got all the old stores. I'd believe that. 0:13:25.600 --> 0:13:26.280 I'd believe that. 0:13:26.520 --> 0:13:28.640 Yeah, And that doesn't sound like sometimes I want to 0:13:28.640 --> 0:13:30.840 go down to a Blockbuster and rent out a video. 0:13:30.960 --> 0:13:33.040 So maybe I'll go back to the eighties and a heartbeat. 0:13:34.160 --> 0:13:36.800 That's just a sign of real of really who I am? 0:13:37.000 --> 0:13:37.640 Is it anything? 0:13:37.679 --> 0:13:37.839 Now? 0:13:37.880 --> 0:13:39.960 Looking back at the competition that you wish that you 0:13:39.960 --> 0:13:42.439 would have done differently or are you just making peace 0:13:42.480 --> 0:13:43.280 with it at this point? 0:13:43.480 --> 0:13:46.640 There's you know what, the one cook that I think 0:13:47.040 --> 0:13:50.199 I'm not one to typically regret or like, you know, 0:13:50.440 --> 0:13:52.320 to say what it should have could have, But I'm 0:13:52.320 --> 0:13:55.560 gonna the one cook was the everything box that you know, 0:13:56.000 --> 0:13:59.240 knoed me into that elimination, and I think especially watching 0:13:59.280 --> 0:14:03.280 him back and how smart everyone else worked with their dish, 0:14:03.360 --> 0:14:06.000 particularly Mimi, Like, I think I saw the chicken and 0:14:06.040 --> 0:14:08.840 I was like, I need to cook that chicken instead 0:14:08.840 --> 0:14:10.640 of like what she did was she took the skin, 0:14:10.720 --> 0:14:12.760 which I had done earlier in the season, and I 0:14:12.800 --> 0:14:14.720 saw that. I was like, that's so smart, Like why 0:14:14.760 --> 0:14:17.080 didn't I think about that? Or using the bones for 0:14:17.160 --> 0:14:20.040 a broth. So I think that cook is one where 0:14:20.440 --> 0:14:22.120 I would have gone, like, you know what, I could 0:14:22.160 --> 0:14:22.840 have been smarter. 0:14:23.200 --> 0:14:26.080 I've cooked like a roast cabbage before. You know, it's 0:14:26.120 --> 0:14:27.119 one of the most. 0:14:26.840 --> 0:14:29.160 Delicious things ever when you roast the cabbage properly and 0:14:29.200 --> 0:14:31.040 you get like a real caramelization on it. 0:14:31.200 --> 0:14:32.000 And I think that's. 0:14:31.840 --> 0:14:34.880 Probably what I would have done instead of that Frankenstein 0:14:34.960 --> 0:14:36.080 dish that I ended up putting up. 0:14:36.120 --> 0:14:39.080 But I think it's also really stressful sometimes when you've 0:14:39.080 --> 0:14:42.200 given parameters like that and Everything Box can be really 0:14:42.240 --> 0:14:44.640 hard because you're like, Okay, I've got to use everything, 0:14:44.760 --> 0:14:48.440 but you can use some things very small with different yeah, 0:14:48.560 --> 0:14:51.840 all the techniques without having to try and incorporate everything 0:14:52.160 --> 0:14:53.760 as the largest hero flavor. 0:14:53.840 --> 0:14:54.400 Do you know what I mean? 0:14:54.440 --> 0:14:56.240 I think that's what we saw in that cook was 0:14:56.320 --> 0:14:58.880 you know, some people understood that, and it's just so 0:14:59.080 --> 0:15:01.800 hard in the moment because people at home don't realize 0:15:01.800 --> 0:15:04.600 that there's none of that orchestra playing in the background 0:15:04.640 --> 0:15:07.480 to freak you out. But that clock is like looking 0:15:07.560 --> 0:15:09.000 at you. It's just looking at it. 0:15:08.920 --> 0:15:11.280 It is yeah, yeah, one hundred percent. 0:15:11.440 --> 0:15:14.000 And like I remember going at the start of that 0:15:14.080 --> 0:15:16.960 cook saying to myself because I love the show, I've 0:15:17.000 --> 0:15:19.000 watched it so many times before, and one thing I 0:15:19.000 --> 0:15:21.360 was really conscious of with the Everything Box is like 0:15:21.440 --> 0:15:23.240 creating a single. 0:15:23.600 --> 0:15:25.640 I remember, I think it was season fifteen. 0:15:25.400 --> 0:15:28.480 Last year where the Everything Box a lot of people 0:15:28.720 --> 0:15:30.880 just made like a sausage or a kebab where they 0:15:30.960 --> 0:15:33.520 just like dumped everything together, minced it all up, and 0:15:33.560 --> 0:15:36.160 that was like everything And I remember saying to myself, 0:15:36.160 --> 0:15:37.520 I don't want to do that, like, I don't want 0:15:37.560 --> 0:15:39.520 to just take everything and blitz it together. 0:15:39.800 --> 0:15:41.360 That feels like a bit of a cop out. 0:15:41.440 --> 0:15:43.480 But I think I went too far the other way, 0:15:43.640 --> 0:15:46.520 and I was like, Okay, I'm going to separate everything 0:15:46.520 --> 0:15:48.680 into its separate elements, and then I ended up with 0:15:48.760 --> 0:15:51.640 just too many things. And the judge's feedback was, it's 0:15:51.680 --> 0:15:53.680 too many things on the plate that don't really work together. 0:15:53.840 --> 0:15:55.000 So yeah, when you. 0:15:54.960 --> 0:15:56.840 Were talking about that, I was wondering how many times 0:15:56.920 --> 0:15:59.200 you may have applied for this show, because it sounds 0:15:59.240 --> 0:16:00.960 like you're a super fan and you've watched it alone. 0:16:01.360 --> 0:16:03.480 Yeah, but this is actually my first time. 0:16:03.760 --> 0:16:06.680 I was very, very fortunate, But yeah, I just never 0:16:06.760 --> 0:16:08.920 really had the inkling to apply before. You know, there's 0:16:08.960 --> 0:16:11.400 just something I think when you see shows on. 0:16:11.400 --> 0:16:13.640 TV, you don't realize idle. 0:16:13.760 --> 0:16:16.280