WEBVTT - HARRY AND THE MASTERCHEF EXPERIENCE 

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<v Speaker 1>It's in the news today, but it was actually on

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<v Speaker 1>TV Reload the podcast last week. They might welcome back

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<v Speaker 1>to TV Reload. My name's Benjamin Norris and on this

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<v Speaker 1>podcast I go behind the scenes with the biggest players

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<v Speaker 1>in television. Each episode you will get a front row

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<v Speaker 1>seat with content makers like executive producers, writers, editors and

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<v Speaker 1>casting agents, plus the talent that we see on our screens.

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<v Speaker 1>TV Reload reloads the shows that you are currently watching

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<v Speaker 1>and gives you a better insight at our television industry

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<v Speaker 1>and streaming services. Today on the podcast, I have one

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<v Speaker 1>of this week's eliminated Mastershef Australia contestants. This extremely popular

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<v Speaker 1>cook is Harry. I'm so excited to share this chat

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<v Speaker 1>with you today as Harry played with a lot of

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<v Speaker 1>heart and were as an audience, got to really know

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<v Speaker 1>this gorgeous human. Harry was a fantastic addition to the

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<v Speaker 1>Master Chef Fans Versus Favorites competition and she was a

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<v Speaker 1>lot of viewers favorite fan to win. We will talk

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<v Speaker 1>about her emotional journey, the pressure to be the last

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<v Speaker 1>person standing, and why Master Chef is still one of

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<v Speaker 1>Australia's most popular reality shows. However, let's get started with

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<v Speaker 1>today's chat. I'd like to welcome Harry to TV reload.

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<v Speaker 2>Who from this is Master Chef would be the first

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<v Speaker 2>to go on only fans.

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<v Speaker 1>Master Cheff has produced some of the biggest names in food.

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<v Speaker 2>Your expectation of yourself gets higher and higher and higher.

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<v Speaker 3>The first time ever it's funds versus favorites.

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<v Speaker 2>Probably the most generous out of all of the cooks

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<v Speaker 2>that were in while I was there.

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<v Speaker 3>I think a mistake you made today was choosing the blounder.

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<v Speaker 2>End of the day, like it is TV.

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<v Speaker 1>That means, Harry, I'm sorry.

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<v Speaker 2>Being chef is a very specific role for a very

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<v Speaker 2>specific kind of person.

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<v Speaker 3>Hi, Harry, how are you. I'm good, Kelly, I'm good.

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<v Speaker 3>I'm good.

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<v Speaker 1>You know, last night you opened the show with this

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<v Speaker 1>pep talk on confidence, and it made me want to

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<v Speaker 1>ask you that question today.

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<v Speaker 3>You know, where do you get your confidence from?

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<v Speaker 2>A lot of hard work? A lot of hard work.

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<v Speaker 2>It's taking me many, many, many years to accept myself.

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<v Speaker 2>I guess, which I think a lot of us struggle with.

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<v Speaker 2>And I think confidence is acceptance. So yeah, I think

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<v Speaker 2>once you just go like, okay, well this is what

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<v Speaker 2>I got, and this is what I got a roll with.

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<v Speaker 2>Then the confidence kind of just comes from there because

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<v Speaker 2>there's no point in second guessing yourself anymore.

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<v Speaker 1>No, I mean, you shared your story around I think

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<v Speaker 1>it was like episode five where you talked about your

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<v Speaker 1>decision to change your name. It actually allowed us as

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<v Speaker 1>an audience to connect with you in a way that

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<v Speaker 1>I think was quite strong. You know, was it hard

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<v Speaker 1>for you to open up and share that story on

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<v Speaker 1>national television massively?

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<v Speaker 2>It was really hard. It had only happened in like

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<v Speaker 2>mid twenty nineteen, I think early mid twenty nineteen, so

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<v Speaker 2>it's kind of fresh. So it was no lie when

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<v Speaker 2>I said that if I hadn't have done it, there's

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<v Speaker 2>no way I would have ever gotten on the show

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<v Speaker 2>or gone on the show in the first place. So

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<v Speaker 2>everything kind of changed really quickly once I made that decision,

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<v Speaker 2>and it was a big scary thing to share with

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<v Speaker 2>everybody because you don't know how people are going to

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<v Speaker 2>take it. I remember telling people, even my closest friends

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<v Speaker 2>and colleagues and family members, and being terrified that they

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<v Speaker 2>would think that I was doing it for a superficial

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<v Speaker 2>reason or just because I wanted to be cool, or

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<v Speaker 2>something like that. But everyone's response to it has been amazing,

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<v Speaker 2>and everyone's been super understanding of why I did what

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<v Speaker 2>I did and what that has meant for me in

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<v Speaker 2>my life, which is really not growing up. I had

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<v Speaker 2>a really rough time at school. I was bullied pretty heavily.

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<v Speaker 2>I was filled with self doubt, insecurities, body image issues,

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<v Speaker 2>and it made me completely retreat as a person and

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<v Speaker 2>it was just so not who I ever wanted to be.

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<v Speaker 2>So a couple of years ago, I decided to do

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<v Speaker 2>something really significant. I changed my name from Caitlin to Harry,

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<v Speaker 2>and once I became Harry, all of my self doubt disappeared,

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<v Speaker 2>and it's given me a lot of strength and a

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<v Speaker 2>lot of power to kind of back myself and understand

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<v Speaker 2>that I'm worthy of doing things like applying for Master Chef.

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<v Speaker 1>Is it strange that people may have gone to school

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<v Speaker 1>with you or I had a relationship with that other name,

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<v Speaker 1>and then they're now seeing you on Master Chef? Were

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<v Speaker 1>people having to do like a double take and be like,

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<v Speaker 1>is that.

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<v Speaker 2>Do I go to school with that person? Yeah? I've

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<v Speaker 2>had a few people. Funnily enough, like I don't have

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<v Speaker 2>a lot of contact with the people that I went

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<v Speaker 2>to school with. I have kind of like my my

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<v Speaker 2>two really close friends from high school, but that's about it.

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<v Speaker 2>Like most of my friends in my life now I

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<v Speaker 2>met as I moved into my adulthood. So yeah, I

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<v Speaker 2>had a few funny messages being like hold on a minute,

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<v Speaker 2>like aren't you that girl who was in my class?

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<v Speaker 2>Or like did this dance thing with me when I

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<v Speaker 2>was younger? And I was like yeah, So I think

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<v Speaker 2>it was really weird for all of them to be

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<v Speaker 2>like seeing me in such a different context, and probably

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<v Speaker 2>also seeing me be unapologetically myself rather than being like loud,

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<v Speaker 2>but also very like sheepish about myself. So yeah, that's

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<v Speaker 2>been a bit weird.

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<v Speaker 1>Like cool, It's interesting while we talk about this, and

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<v Speaker 1>you know, we're talking about school, but do you think

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<v Speaker 1>there's enough happening in schools these days to prevent bullying

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<v Speaker 1>amongst young people.

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<v Speaker 2>I think it's definitely a lot better than what it

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<v Speaker 2>was when I was in school. I think there's many

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<v Speaker 2>more things in place these days to protect the young

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<v Speaker 2>ones out there. You know, there's a whole different realm

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<v Speaker 2>these days, with cyber bullying and things moving into an

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<v Speaker 2>online platform. It's so much harder to protect kids these days.

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<v Speaker 2>But at the same time, I guess we just have

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<v Speaker 2>to make sure that we're putting positive messages out there.

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<v Speaker 2>And that was a really beautiful thing that I got

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<v Speaker 2>to share with everyone, to show that it isn't just

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<v Speaker 2>like you know, it isn't just happening to them. It

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<v Speaker 2>happens so everyone. And while people might look at me

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<v Speaker 2>and be like, oh, she's so confident and she's so

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<v Speaker 2>comfortable with putting herself out there, that was after years

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<v Speaker 2>of being told that doing that was attention seeking and

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<v Speaker 2>terrible and I was only for clout and I only

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<v Speaker 2>wanted to do things to be seen, when really I

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<v Speaker 2>was just trying to be myself. So it's a hard

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<v Speaker 2>conversation to have with young people because they just want

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<v Speaker 2>to be like, you don't get it, you don't get it.

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<v Speaker 2>And I remember being like that too, like it's different

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<v Speaker 2>for me and all that kind of stuff. So yeah,

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<v Speaker 2>it's something that I'm continually trying to work out how's

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<v Speaker 2>the best way to approach and encourage young people to

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<v Speaker 2>really believe that it will get it.

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<v Speaker 1>It's just so beautiful to hear you talking about this,

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<v Speaker 1>because there is a cut through when you open up

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<v Speaker 1>and can be brutally honest about your own truth. It

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<v Speaker 1>can help other people not feel alone. I guess that's

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<v Speaker 1>probably one of the reasons why I've enjoyed you so

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<v Speaker 1>much on the show is that I feel like you,

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<v Speaker 1>as well as being a good cook, you've been a

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<v Speaker 1>lovely person to follow throughout the process of the show

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<v Speaker 1>so far.

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<v Speaker 2>Thank you. That really means a lot, I think, Yeah,

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<v Speaker 2>that was something that I definitely wanted to walk into

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<v Speaker 2>the competition with, Like, obviously it is about cooking, but

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<v Speaker 2>at the end of the day, you are also on

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<v Speaker 2>a platform with many, many people watching you, and the

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<v Speaker 2>biggest thing I wanted to hold to throughout that whole

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<v Speaker 2>experience was authenticity and making sure that I felt as

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<v Speaker 2>though I was sharing everything that I wanted to share

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<v Speaker 2>with people, to make sure that they weren't just seeing

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<v Speaker 2>the TV version of me, that we were actually getting

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<v Speaker 2>to like understand why I was there and why I

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<v Speaker 2>was putting my stuff out there, and why I amn't

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<v Speaker 2>so loud and why is she so confident in all

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<v Speaker 2>this kind of stuff. There's meaning behind everyone's story.

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<v Speaker 1>It's strange as well. Being a sort of an introverted

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<v Speaker 1>extrovert or an extroverted introvert. I don't know how you

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<v Speaker 1>can want to describe that, but you know, for me,

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<v Speaker 1>I come across as being this really confident person. And

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<v Speaker 1>my mum had someone ask her just recently. They were like,

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<v Speaker 1>you know, Ben's really confident and she was like, no,

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<v Speaker 1>he's not, actually, And so what a disconnect to have

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<v Speaker 1>where other people have an interpretation of who we are

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<v Speaker 1>and how we are, and then to be the opposite underneath,

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<v Speaker 1>you know, all of that could be quite confusing.

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<v Speaker 2>Yeah, I couldn't agree more. I couldn't agree more. I'm

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<v Speaker 2>definitely an extraverted introvert. I get all my energy from

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<v Speaker 2>being on my own and having lots of quiet time.

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<v Speaker 2>I was lucky enough to get my own room for

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<v Speaker 2>a little bit while I was on the show, and

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<v Speaker 2>it was like the quiet room. It was always like

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<v Speaker 2>a candle and some tea, and everyone would come there

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<v Speaker 2>to just have a nice like chill chat and like

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<v Speaker 2>not talk about all the hectic stuff in the competition.

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<v Speaker 2>So I definitely need that to then go out and

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<v Speaker 2>like be social and happy and everything with other people.

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<v Speaker 2>It's interesting and I think you can see it. There's

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<v Speaker 2>like some days on the show where I'm just like

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<v Speaker 2>I just do this today, like I just have nothing

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<v Speaker 2>to give. And a similar thing with my mum. Everyone

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<v Speaker 2>like she's so confident. Look at her goat and Mom's like, yeah,

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<v Speaker 2>she's so happy to just stay home with chat. So

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<v Speaker 2>you get the good side.

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<v Speaker 1>Funny, we don't often give ourselves what we need, you know.

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<v Speaker 1>We kind of sometimes recognize things in ourselves that are

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<v Speaker 1>good for us, then we don't do them. You know,

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<v Speaker 1>it's important, And that's one thing I've learned from watching

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<v Speaker 1>you and hearing you talk, is it's important to trust

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<v Speaker 1>ourselves and give us what we need and have that

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<v Speaker 1>be some downtime so that you can be that person

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<v Speaker 1>when the time is requiring you to be you can

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<v Speaker 1>do it.

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<v Speaker 2>Yeah, definitely, I think it's so important and I'm still learning,

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<v Speaker 2>Like I'm still terrible at it. Since I've had time

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<v Speaker 2>off the show, I like still haven't got a proper

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<v Speaker 2>sleep pattern and still haven't gone back to doing yoga

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<v Speaker 2>and parties and all the things that make me feel

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<v Speaker 2>really really good and help me to then go forward

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<v Speaker 2>and be like lovely and bubbly and social and all

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<v Speaker 2>those kind of things. And it is like it's like

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<v Speaker 2>training it's like training for anything, you know, It's like

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<v Speaker 2>being a sports person, Like you have to stay with it.

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<v Speaker 2>And when you stay with it and you know how

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<v Speaker 2>good that makes you feel, it makes it easier. But

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<v Speaker 2>then as soon as you slip out, it's like, oh

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<v Speaker 2>my god, like now I'm back at square one. I'm

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<v Speaker 2>just like so spent and so tired all the time.

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<v Speaker 2>So yeah, it is super super important, and I think

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<v Speaker 2>finding what makes you feel rejuvenated as well. It can

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<v Speaker 2>be stuff that you don't necessarily think, like again being

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<v Speaker 2>like an introverted person but having to do all this

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<v Speaker 2>social stuff. I saw my old friends recently and I

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<v Speaker 2>was like, oh, it was going to be way too much,

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<v Speaker 2>and we were so tired. I'm not energy for them.

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<v Speaker 2>But the minute I walked to the door, I had

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<v Speaker 2>that click realization that like, oh, I'm back with my people,

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<v Speaker 2>and that actually fills my cup and makes me feel

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<v Speaker 2>really good and energizes me and doesn't drain me in

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<v Speaker 2>the same way as maybe doing social things around the

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<v Speaker 2>competition or around my work kind of does. So it's

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<v Speaker 2>just about finding that balance of what's right and often, yeah, it.

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<v Speaker 1>Comes out of a life I honestly don't know why,

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<v Speaker 1>but I felt like you would have been the one

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<v Speaker 1>fan left standing at the end. I even had a

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<v Speaker 1>bet with someone a a friend of mine during filming.

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<v Speaker 1>Did you feel like there was a certain you? I mean,

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<v Speaker 1>you did kick off the show winning the pin, and

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<v Speaker 1>you know, you cook some very amazing things very early on.

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<v Speaker 1>Did you feel like there was producers may have thought,

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<v Speaker 1>or or you know, the host might have put that

0:11:11.360 --> 0:11:12.040
<v Speaker 1>sort of pressure on it.

0:11:12.120 --> 0:11:13.680
<v Speaker 3>Did you feel like there was a buzz about you?

0:11:13.760 --> 0:11:17.040
<v Speaker 2>Totally? And it was really strange. It was so so

0:11:17.080 --> 0:11:19.480
<v Speaker 2>strange because I'm not used to that at all, like

0:11:19.679 --> 0:11:23.120
<v Speaker 2>very normal in my normal life. So to be in

0:11:23.160 --> 0:11:27.120
<v Speaker 2>a situation where it was like she's the one, She's

0:11:27.200 --> 0:11:29.240
<v Speaker 2>going to take it out for the fans, it was

0:11:29.280 --> 0:11:32.400
<v Speaker 2>like another level of pressure. And getting that immunity pin

0:11:32.559 --> 0:11:36.880
<v Speaker 2>in the first cook was awesome, like so cool, so sick,

0:11:37.000 --> 0:11:40.760
<v Speaker 2>but like so different to what everybody else was experiencing,

0:11:40.760 --> 0:11:43.280
<v Speaker 2>which really kind of was a little bit isolating in

0:11:43.320 --> 0:11:45.679
<v Speaker 2>those first couple of weeks because all the fans were

0:11:45.720 --> 0:11:48.480
<v Speaker 2>there going like I'm not good enough, I shouldn't be here,

0:11:48.760 --> 0:11:51.079
<v Speaker 2>and I had the same feelings, but because I had

0:11:51.080 --> 0:11:53.960
<v Speaker 2>that pin on me, it was like this marker of well,

0:11:54.000 --> 0:11:56.600
<v Speaker 2>you can't feel that way. You can't feel like you're

0:11:56.760 --> 0:11:59.720
<v Speaker 2>an impostor because you've already been told that you're not.

0:12:00.400 --> 0:12:03.000
<v Speaker 2>So it was really weird to be this kind of

0:12:03.040 --> 0:12:05.920
<v Speaker 2>like middle person between like, Okay, we've got all the

0:12:05.960 --> 0:12:07.959
<v Speaker 2>faves that have come back with all of this knowledge,

0:12:08.120 --> 0:12:11.200
<v Speaker 2>all the fans who are like the novices, and then

0:12:11.280 --> 0:12:13.800
<v Speaker 2>me and like I didn't know where I fit in

0:12:13.840 --> 0:12:20.400
<v Speaker 2>the pack, and ultimately changing my name and the story

0:12:20.440 --> 0:12:22.960
<v Speaker 2>of this dish has meant backing myself and that's what

0:12:23.040 --> 0:12:24.760
<v Speaker 2>I feel like I need to do right now.

0:12:25.600 --> 0:12:27.079
<v Speaker 3>Why not touches everybody?

0:12:29.840 --> 0:12:33.080
<v Speaker 2>So once that pin was gone, I was very, very

0:12:33.160 --> 0:12:36.440
<v Speaker 2>vulnerable in terms of the competition, but also it felt

0:12:36.559 --> 0:12:39.200
<v Speaker 2>nice to be back in with everybody else and like

0:12:39.240 --> 0:12:42.280
<v Speaker 2>I wasn't an outlier. So yeah, it was it was

0:12:42.320 --> 0:12:44.640
<v Speaker 2>a weird experience. I thought I'd be like yeah, but

0:12:44.720 --> 0:12:45.960
<v Speaker 2>actually I was like shit.

0:12:46.360 --> 0:12:48.559
<v Speaker 1>I think it's strange though, because you know, in times

0:12:48.559 --> 0:12:50.440
<v Speaker 1>of my life, and I think in times in all

0:12:50.480 --> 0:12:52.880
<v Speaker 1>of us, you know, when we tell ourselves we shouldn't

0:12:52.920 --> 0:12:56.560
<v Speaker 1>feel a certain way, that's a real problem. Like that's

0:12:56.600 --> 0:12:59.480
<v Speaker 1>the root of the issue, and it's it's hard to

0:12:59.559 --> 0:13:01.640
<v Speaker 1>allow you to feel a certain way even though you

0:13:01.720 --> 0:13:03.679
<v Speaker 1>feel like you shouldn't, if that makes any sense.

0:13:04.360 --> 0:13:08.000
<v Speaker 2>Definitely, I felt like I had to already know that

0:13:08.080 --> 0:13:10.600
<v Speaker 2>I was going to be really good, and it was

0:13:10.679 --> 0:13:14.160
<v Speaker 2>really strange because there was people in there, like people

0:13:14.240 --> 0:13:17.880
<v Speaker 2>like Matt and Ali from the Fans toom like their

0:13:18.000 --> 0:13:21.960
<v Speaker 2>cooking is exceptional, Like if you looked at it strictly

0:13:22.080 --> 0:13:24.400
<v Speaker 2>from that point of view, like they the two of

0:13:24.400 --> 0:13:27.440
<v Speaker 2>them should have won it. The incredible cooks. Matt is

0:13:27.480 --> 0:13:30.920
<v Speaker 2>phenomenal and his attention to detail is second to none,

0:13:31.000 --> 0:13:33.240
<v Speaker 2>and so it was so confusing when I was cooking

0:13:33.280 --> 0:13:36.240
<v Speaker 2>like these dodgy meals that were like almost getting me

0:13:36.320 --> 0:13:38.800
<v Speaker 2>kicked out, and he was just cruising through and everyone's like,

0:13:38.880 --> 0:13:41.040
<v Speaker 2>but you're gonna win, and I was like, you're looking

0:13:41.120 --> 0:13:45.000
<v Speaker 2>at the wrong person. Like it was just crazy, and

0:13:45.080 --> 0:13:46.560
<v Speaker 2>like at the end of the day, like it is

0:13:46.600 --> 0:13:50.080
<v Speaker 2>TV and we are judged on our food ultimately, which

0:13:50.160 --> 0:13:53.040
<v Speaker 2>is great. But I think just being a kind of

0:13:53.080 --> 0:13:56.960
<v Speaker 2>like colorful, loud person also helped me to engage with people,

0:13:57.000 --> 0:13:59.439
<v Speaker 2>and that was really cool because that's like really reaffirming

0:13:59.720 --> 0:14:02.160
<v Speaker 2>for me as a person, to like, why I am

0:14:02.240 --> 0:14:04.960
<v Speaker 2>so open is because people connect with it and it

0:14:05.000 --> 0:14:07.560
<v Speaker 2>makes me feel really good, which makes them feel really good. Yeah,

0:14:07.720 --> 0:14:08.400
<v Speaker 2>nice SymbOS.

0:14:08.559 --> 0:14:11.360
<v Speaker 1>Do you think that the competition is getting harder each week?

0:14:11.440 --> 0:14:13.680
<v Speaker 1>I mean, you know, this show goes on for so long.

0:14:14.240 --> 0:14:17.320
<v Speaker 1>Is the level of how hard it is to compete

0:14:17.720 --> 0:14:20.600
<v Speaker 1>getting harder or is it just a matter of sort

0:14:20.600 --> 0:14:24.560
<v Speaker 1>of luck, chance and circumstance getting through that the week's challenges.

0:14:24.720 --> 0:14:26.880
<v Speaker 2>I think there is a lot of chance and luck

0:14:26.960 --> 0:14:29.880
<v Speaker 2>that goes into it. You know, if you're a dessert

0:14:29.880 --> 0:14:31.600
<v Speaker 2>person and you get a whole bunch of dessert cooks

0:14:31.640 --> 0:14:33.680
<v Speaker 2>your sailing, but then get a saber and get kicked out,

0:14:33.680 --> 0:14:36.120
<v Speaker 2>like it's so quick. But I think the hardest thing

0:14:36.120 --> 0:14:39.000
<v Speaker 2>that happens the further you go on is your expectation

0:14:39.080 --> 0:14:42.000
<v Speaker 2>of yourself gets higher and higher and higher, but your

0:14:42.080 --> 0:14:44.840
<v Speaker 2>energy levels get lower and lower and lower, and the

0:14:45.080 --> 0:14:48.440
<v Speaker 2>group that you're in against gets smaller. So everything just

0:14:48.800 --> 0:14:53.720
<v Speaker 2>compiles every single week, and it's really hard to once

0:14:53.840 --> 0:14:56.880
<v Speaker 2>you're gone, or once somebody else has gone to then

0:14:56.960 --> 0:14:59.440
<v Speaker 2>connect with them on the experience that you've had. It's

0:14:59.520 --> 0:15:03.360
<v Speaker 2>kind of like wherever you land, whoever keeps going, you

0:15:03.400 --> 0:15:05.880
<v Speaker 2>don't know what they're going through, but all you know

0:15:05.960 --> 0:15:09.120
<v Speaker 2>is that it's so much harder than what you experienced,

0:15:09.120 --> 0:15:11.640
<v Speaker 2>and what you experienced was like the hardest thing ever.

0:15:11.840 --> 0:15:15.560
<v Speaker 2>So yeah, I have so so so much respect and

0:15:15.600 --> 0:15:17.760
<v Speaker 2>admiration for people that are still in there and for

0:15:17.800 --> 0:15:19.640
<v Speaker 2>the ones that will make it through to the finale,

0:15:20.040 --> 0:15:24.240
<v Speaker 2>because yeah, it's like it's like, keep running up the hill,

0:15:24.400 --> 0:15:26.400
<v Speaker 2>but we're going to like take your shoes off, and

0:15:26.400 --> 0:15:28.320
<v Speaker 2>then you're going to like lise leg and then it's

0:15:28.320 --> 0:15:31.000
<v Speaker 2>going to like get steeper and then something else is

0:15:31.000 --> 0:15:32.560
<v Speaker 2>going to happen, but you still got to get to

0:15:32.600 --> 0:15:32.920
<v Speaker 2>the top.

0:15:33.880 --> 0:15:36.040
<v Speaker 3>So hard, so hard.

0:15:36.080 --> 0:15:38.960
<v Speaker 1>And then you've got Marco Pierre White, you know, who

0:15:39.000 --> 0:15:41.320
<v Speaker 1>has this really scary approach. I mean I found it

0:15:41.400 --> 0:15:43.760
<v Speaker 1>scary to watch on television, and so I want to know,

0:15:43.920 --> 0:15:45.880
<v Speaker 1>is he really like that in real life? Is there

0:15:45.920 --> 0:15:49.040
<v Speaker 1>any time where he's sort of showing a little bit

0:15:49.040 --> 0:15:53.560
<v Speaker 1>more of a nicer disposition or is he just always terrifying?

0:15:54.160 --> 0:15:58.320
<v Speaker 2>He's Ferm, He's Ferm, but he's actually an angel, Like

0:15:58.520 --> 0:16:01.840
<v Speaker 2>he was so so sweet, and the stuff that the

0:16:01.920 --> 0:16:05.160
<v Speaker 2>viewers don't get to see is like the fifteen minute

0:16:05.160 --> 0:16:08.000
<v Speaker 2>conversation I had with him in the Wine room when

0:16:08.040 --> 0:16:12.040
<v Speaker 2>going in for that tasting and the acknowledgment he gave

0:16:12.120 --> 0:16:14.480
<v Speaker 2>me for that cook and what that meant to me,

0:16:14.640 --> 0:16:18.000
<v Speaker 2>and just a really really beautiful conversation about food and

0:16:18.400 --> 0:16:21.320
<v Speaker 2>talking about food and talking about food and people and

0:16:21.400 --> 0:16:24.080
<v Speaker 2>anthropology and how to become a chef and why do

0:16:24.120 --> 0:16:26.000
<v Speaker 2>you want to become a chef? We get to have

0:16:26.080 --> 0:16:29.960
<v Speaker 2>those little moments, and he was probably the most generous

0:16:30.000 --> 0:16:32.080
<v Speaker 2>out of all of the cooks that were in while

0:16:32.080 --> 0:16:34.000
<v Speaker 2>I was there in terms of his time and his

0:16:34.160 --> 0:16:38.040
<v Speaker 2>energy with each and every single one of us. And

0:16:38.080 --> 0:16:39.720
<v Speaker 2>then at the end of the day he would come

0:16:39.720 --> 0:16:41.160
<v Speaker 2>over and like give you that look like you were

0:16:41.160 --> 0:16:45.480
<v Speaker 2>doing the wrong thing, And that was crickling with how

0:16:45.640 --> 0:16:50.360
<v Speaker 2>hard it was to take those looks. But ultimately, you know,

0:16:50.440 --> 0:16:52.520
<v Speaker 2>I could walk away from it being like, oh my god,

0:16:52.560 --> 0:16:53.960
<v Speaker 2>I just got kicked off the show by one of

0:16:53.960 --> 0:16:56.800
<v Speaker 2>the best chefs in the world. How embarrassing. But actually

0:16:56.800 --> 0:17:00.680
<v Speaker 2>it's for me, it's more like, Wow, he's the person

0:17:00.680 --> 0:17:03.320
<v Speaker 2>who was like sent me off into the culinary world,

0:17:03.760 --> 0:17:07.760
<v Speaker 2>and he backs me. Even if I had the worst

0:17:07.800 --> 0:17:10.199
<v Speaker 2>cook that day, he backs me, and like that's you

0:17:10.240 --> 0:17:11.800
<v Speaker 2>can't ask for anything better than that?

0:17:12.000 --> 0:17:15.160
<v Speaker 1>Is there a commonality amongst the type of people who

0:17:15.400 --> 0:17:18.360
<v Speaker 1>make chefs. You know, quite often, you know, you hear

0:17:18.400 --> 0:17:20.320
<v Speaker 1>people talk about, oh, you know, I dated a chef,

0:17:20.359 --> 0:17:23.240
<v Speaker 1>and they sort of bunch people together in this way.

0:17:23.320 --> 0:17:26.080
<v Speaker 1>But from your perspective, is there a commonality amongst the

0:17:26.080 --> 0:17:27.719
<v Speaker 1>type of people who make good chefs.

0:17:27.840 --> 0:17:31.240
<v Speaker 2>I think there's definitely a commonality between everyone within food

0:17:31.840 --> 0:17:34.800
<v Speaker 2>in whatever aspect that is. I think with chef it

0:17:34.840 --> 0:17:37.520
<v Speaker 2>does take a really specific kind of person. It is

0:17:37.560 --> 0:17:39.920
<v Speaker 2>a hard, hard job and it's something that you have

0:17:40.000 --> 0:17:43.760
<v Speaker 2>to live and breathe like it is every day all day.

0:17:44.320 --> 0:17:46.720
<v Speaker 2>I have a brother who's a chef, and he adores

0:17:46.800 --> 0:17:49.080
<v Speaker 2>his work, but he works six days a week. He

0:17:49.119 --> 0:17:52.200
<v Speaker 2>works massive hours. You know. Having dinner with him means

0:17:52.200 --> 0:17:54.280
<v Speaker 2>having dinner at midnight in the middle of the city

0:17:54.440 --> 0:17:57.199
<v Speaker 2>on a stool in Chinatown, which is great. I love that,

0:17:57.880 --> 0:18:00.280
<v Speaker 2>but that's the time that I get to spend with

0:18:00.400 --> 0:18:02.880
<v Speaker 2>him because he is so dedicated to what he does.

0:18:03.000 --> 0:18:05.800
<v Speaker 2>So I guess it's like anything. It's like becoming a

0:18:05.880 --> 0:18:10.199
<v Speaker 2>doctor or being an artist, or doing whatever it is

0:18:10.240 --> 0:18:12.359
<v Speaker 2>that you do for work. But to be a chef,

0:18:12.600 --> 0:18:14.840
<v Speaker 2>it's a craft on the next level, and you really

0:18:14.920 --> 0:18:17.200
<v Speaker 2>really do have to live it. I think that's why

0:18:17.280 --> 0:18:19.199
<v Speaker 2>so many people come off the show and don't just

0:18:19.240 --> 0:18:21.440
<v Speaker 2>go into kitchens. And I think there's like a bit

0:18:21.480 --> 0:18:23.760
<v Speaker 2>of judgment around that, you know, like, if you really

0:18:23.800 --> 0:18:26.760
<v Speaker 2>wanted to be in the food world, you'd become a chef.

0:18:26.880 --> 0:18:30.359
<v Speaker 2>And it's not that it's being chef is a very

0:18:30.560 --> 0:18:34.040
<v Speaker 2>specific role for a very specific kind of person, and

0:18:34.119 --> 0:18:37.280
<v Speaker 2>everyone in food ultimately just wants to eat really tasty

0:18:37.320 --> 0:18:39.760
<v Speaker 2>stuff and share really tasty stuff with everyone, and that

0:18:39.800 --> 0:18:41.680
<v Speaker 2>doesn't mean being in a kitchen all time.

0:18:41.800 --> 0:18:45.440
<v Speaker 1>The items that Marco had selected, you know, were your

0:18:45.480 --> 0:18:46.880
<v Speaker 1>sort of basic staples.

0:18:46.880 --> 0:18:48.480
<v Speaker 3>I mean, they're in my pantry. I don't know if

0:18:48.520 --> 0:18:49.360
<v Speaker 3>they're in your pantry.

0:18:49.400 --> 0:18:51.879
<v Speaker 1>I was shocked at how many things that were there

0:18:52.160 --> 0:18:55.840
<v Speaker 1>which I'm a staple in my home. Did that familiarity

0:18:55.960 --> 0:18:58.000
<v Speaker 1>help with the pressure test or did that sort of

0:18:58.080 --> 0:18:59.520
<v Speaker 1>hinder that final cook for you?

0:19:00.160 --> 0:19:02.120
<v Speaker 2>I definitely have all of those things in my pantry,

0:19:02.440 --> 0:19:05.320
<v Speaker 2>hands down. I think my problem with that challenge was

0:19:05.359 --> 0:19:07.200
<v Speaker 2>I did a weird thing where I was like, I'm

0:19:07.200 --> 0:19:09.800
<v Speaker 2>going to cook a Marco Pierre White dish for Marco

0:19:09.880 --> 0:19:12.440
<v Speaker 2>Pierre White rather than cooking a Harry dish for Marco

0:19:12.480 --> 0:19:16.560
<v Speaker 2>Pierre White. So I looked at all of those ingredients

0:19:16.640 --> 0:19:18.919
<v Speaker 2>and was like, what would he do with them? Or

0:19:18.960 --> 0:19:22.520
<v Speaker 2>what would you know a French trained chef do with

0:19:22.600 --> 0:19:25.639
<v Speaker 2>something like this, rather than being like what can I do?

0:19:25.720 --> 0:19:29.160
<v Speaker 2>Because that would have been totally different, completely different. So yeah,

0:19:29.200 --> 0:19:31.040
<v Speaker 2>it was just a bit of a like brain melt

0:19:31.040 --> 0:19:33.520
<v Speaker 2>of the day. I think I just say was, oh, yeah, okay,

0:19:33.560 --> 0:19:35.520
<v Speaker 2>Marco Pierreson to cook a flounder.

0:19:35.800 --> 0:19:37.240
<v Speaker 3>You floundered yourself.

0:19:37.440 --> 0:19:40.200
<v Speaker 2>Exactly, I flounder myself, which is a great, great pun

0:19:40.280 --> 0:19:43.320
<v Speaker 2>to be leaving with. I'm glad it's that and not like, oh,

0:19:43.359 --> 0:19:46.000
<v Speaker 2>she burned a cabbage, but then she went out actually

0:19:46.040 --> 0:19:46.800
<v Speaker 2>burning something.

0:19:47.160 --> 0:19:48.879
<v Speaker 1>Kind of off the back of what you just said,

0:19:48.960 --> 0:19:50.760
<v Speaker 1>you know, would you have still stuck with fish and

0:19:50.760 --> 0:19:52.400
<v Speaker 1>done a Harry version of that or do you think

0:19:52.440 --> 0:19:54.639
<v Speaker 1>that you could have stuck with you know, the epic

0:19:54.720 --> 0:19:55.560
<v Speaker 1>vegetarian dish.

0:19:55.680 --> 0:19:58.560
<v Speaker 2>I think if I was a strategist, I definitely would

0:19:58.560 --> 0:20:01.320
<v Speaker 2>have played another veggie dish. I had a couple up

0:20:01.359 --> 0:20:04.720
<v Speaker 2>my sleeve, and I was just so determined that day

0:20:04.920 --> 0:20:09.639
<v Speaker 2>to show that I had a flexibility within my cooking. Sorry,

0:20:09.720 --> 0:20:12.680
<v Speaker 2>And that's like a really funny thing because it kind

0:20:12.680 --> 0:20:14.919
<v Speaker 2>of just goes back on that whole like believe in

0:20:14.960 --> 0:20:18.840
<v Speaker 2>yourself and accept who you are, and I did the opposite.

0:20:18.880 --> 0:20:22.800
<v Speaker 2>I tried to like show that I was multifaceted, and

0:20:22.840 --> 0:20:25.159
<v Speaker 2>I had all these things to prove. I guess to

0:20:25.240 --> 0:20:27.800
<v Speaker 2>the judges and to the audience and to my fellow

0:20:27.840 --> 0:20:31.239
<v Speaker 2>competitors that I could which is ridiculous because all I

0:20:31.280 --> 0:20:33.359
<v Speaker 2>had to do was cook something on me that I

0:20:33.400 --> 0:20:34.919
<v Speaker 2>cook and I know that I can do that. I

0:20:34.960 --> 0:20:36.359
<v Speaker 2>know that I can cook a fish. I know that

0:20:36.400 --> 0:20:38.600
<v Speaker 2>I can break down a protein. So yeah, it was

0:20:38.640 --> 0:20:41.480
<v Speaker 2>a really funny, funny thing to do and a funny

0:20:41.520 --> 0:20:44.119
<v Speaker 2>thing to go out on this like proving of self

0:20:44.200 --> 0:20:47.040
<v Speaker 2>that I was able to achieve that, and surely enough

0:20:47.080 --> 0:20:48.639
<v Speaker 2>it bit me in the bum because I didn't have to.

0:20:48.800 --> 0:20:51.000
<v Speaker 1>What other things could you have cooked with those anchoviies?

0:20:51.000 --> 0:20:53.400
<v Speaker 1>I have to be you know, full disclosure, I'm obsessed

0:20:53.400 --> 0:20:56.440
<v Speaker 1>with anchovies. I always have them in my fridge and

0:20:56.800 --> 0:21:01.400
<v Speaker 1>they're polarizing food, I would say to people, but I'm

0:21:01.400 --> 0:21:03.159
<v Speaker 1>pretty much only ask you is because I'm hungry for

0:21:03.200 --> 0:21:05.639
<v Speaker 1>anchovies right now? What else could you have done with

0:21:05.680 --> 0:21:06.520
<v Speaker 1>those anchovy? So?

0:21:06.600 --> 0:21:08.320
<v Speaker 3>What else? Were you thinking in your mind you could

0:21:08.320 --> 0:21:08.600
<v Speaker 3>have done.

0:21:08.720 --> 0:21:12.320
<v Speaker 2>I love anchovies too. I love anchovies so much. I've

0:21:12.359 --> 0:21:15.560
<v Speaker 2>been playing around with this, like if you ever had

0:21:15.680 --> 0:21:18.359
<v Speaker 2>sag panier before, which is like an Indian curry using pine,

0:21:18.440 --> 0:21:21.160
<v Speaker 2>which is like an Indian cheese, kind of similar to hallumi.

0:21:22.119 --> 0:21:24.080
<v Speaker 2>But I had this idea to like turn the whole

0:21:24.119 --> 0:21:27.919
<v Speaker 2>dish into like dump leaves, but instead of using dumpling skins,

0:21:28.000 --> 0:21:31.600
<v Speaker 2>using like cabbage or spinach leaves and then feeling filling

0:21:31.600 --> 0:21:34.359
<v Speaker 2>them with like a pinier mix with spices. And then

0:21:34.359 --> 0:21:36.080
<v Speaker 2>I was like, oh, you put anchovies and that too,

0:21:36.080 --> 0:21:38.639
<v Speaker 2>They'd be like salty in me, and then pour the

0:21:38.640 --> 0:21:42.359
<v Speaker 2>panier sauce, so the sag sauce over the top. That

0:21:42.560 --> 0:21:45.080
<v Speaker 2>was what I should have done, because they would have

0:21:45.119 --> 0:21:48.639
<v Speaker 2>been like these little yummy like curry dumplings basically filled

0:21:48.680 --> 0:21:52.160
<v Speaker 2>with cheese and anchovies and other yummy herbs and spices.

0:21:52.480 --> 0:21:54.080
<v Speaker 2>So that's what I would have done.

0:21:54.280 --> 0:21:56.480
<v Speaker 1>I've got to go and make them now, so I'm starving,

0:21:56.600 --> 0:22:00.280
<v Speaker 1>so follow that recipe. I could not do what you

0:22:00.400 --> 0:22:03.240
<v Speaker 1>just explained. Could not do that at all. The commentary

0:22:03.280 --> 0:22:06.640
<v Speaker 1>online last night, I kept picking up on people noticing

0:22:06.680 --> 0:22:10.040
<v Speaker 1>that Jock and Andy interactions with Marco Pierre White were

0:22:10.040 --> 0:22:14.240
<v Speaker 1>a little frosty at times. Did you notice that between

0:22:14.240 --> 0:22:17.560
<v Speaker 1>the boys and Marco Pierre White while the filming was happening.

0:22:17.800 --> 0:22:20.080
<v Speaker 2>Not really, And to be anything, they're probably just as

0:22:20.119 --> 0:22:24.840
<v Speaker 2>nervous as we are. Like I think Marco and train

0:22:25.040 --> 0:22:30.680
<v Speaker 2>Jock imagine having your like mental cooking in the kitchen

0:22:30.800 --> 0:22:32.800
<v Speaker 2>where you've got to be the host, Like you would

0:22:32.840 --> 0:22:34.920
<v Speaker 2>feel so weird. You'd be like, oh, yes, I'm the

0:22:35.000 --> 0:22:37.080
<v Speaker 2>bust them, which would be so strange. And same thing

0:22:37.160 --> 0:22:39.240
<v Speaker 2>for Andy. But I think they were just as flustered

0:22:39.240 --> 0:22:39.720
<v Speaker 2>as we were.

0:22:40.480 --> 0:22:41.399
<v Speaker 3>Yeah, you could see that.

0:22:41.440 --> 0:22:43.800
<v Speaker 1>I mean, I think sometimes nerves are a sign of

0:22:43.840 --> 0:22:47.360
<v Speaker 1>respect for people, you know, So I don't think they're

0:22:47.359 --> 0:22:50.240
<v Speaker 1>always a bad thing to have, because you know, if

0:22:50.240 --> 0:22:52.320
<v Speaker 1>you didn't have that and then you didn't, then you

0:22:52.400 --> 0:22:56.119
<v Speaker 1>might not care, you know exactly. Yeah, Yeah, why do

0:22:56.200 --> 0:22:58.840
<v Speaker 1>you think And it's interesting to ask you this question

0:22:58.920 --> 0:23:01.480
<v Speaker 1>as Master Chef's rating, you know, it's the highest rating

0:23:01.520 --> 0:23:04.359
<v Speaker 1>reality show at the moment, why do you think Master

0:23:04.440 --> 0:23:06.760
<v Speaker 1>Chef astrayed still resonates with its audience.

0:23:07.160 --> 0:23:09.399
<v Speaker 2>I think it's that there's like a term for it

0:23:09.440 --> 0:23:13.600
<v Speaker 2>at the moment. Isn't there about shows that are positivity

0:23:13.600 --> 0:23:17.280
<v Speaker 2>based rather than drama based? And I think that's what

0:23:17.400 --> 0:23:19.840
<v Speaker 2>it is. It's like, yeah, it's great to watch a

0:23:19.880 --> 0:23:22.560
<v Speaker 2>show where there's like all of this drama happening and

0:23:22.560 --> 0:23:25.040
<v Speaker 2>people are getting really tense and all that kind of stuff,

0:23:25.080 --> 0:23:27.480
<v Speaker 2>but you see what happens after that for the contestants,

0:23:27.640 --> 0:23:30.080
<v Speaker 2>and it's horrible, Like it ruins people's lives. It doesn't

0:23:30.119 --> 0:23:32.480
<v Speaker 2>make people's lives. And I think the thing that resonates

0:23:32.480 --> 0:23:35.159
<v Speaker 2>with people about Master Chef is everybody loves to eat,

0:23:35.480 --> 0:23:39.399
<v Speaker 2>so that's done. And then as a reality TV standpoint,

0:23:39.920 --> 0:23:42.840
<v Speaker 2>people move forward from Master Chef and do really good

0:23:42.920 --> 0:23:46.600
<v Speaker 2>things and stay within their communities and build bigger communities

0:23:46.960 --> 0:23:51.000
<v Speaker 2>and share positivity and all of that kind of lovely stuff,

0:23:51.240 --> 0:23:54.560
<v Speaker 2>which I think in the current scheme of things is

0:23:54.600 --> 0:23:57.680
<v Speaker 2>really really lovely for people, and something that people really

0:23:57.760 --> 0:23:59.920
<v Speaker 2>hold on to is like, okay, cool, there are some

0:24:00.119 --> 0:24:03.399
<v Speaker 2>like nice things happening and nice people moving into the

0:24:03.440 --> 0:24:06.679
<v Speaker 2>public sphere that are spreading positive energy rather than just

0:24:06.720 --> 0:24:09.760
<v Speaker 2>being like, oh, I was the villain, Like, we don't

0:24:09.760 --> 0:24:12.520
<v Speaker 2>need any more villains right now. I think we've done

0:24:12.560 --> 0:24:13.640
<v Speaker 2>on the villains for a little bit.

0:24:14.040 --> 0:24:16.280
<v Speaker 1>Yeah, less people from Master Chef seem to be going

0:24:16.320 --> 0:24:17.720
<v Speaker 1>on only fans, so.

0:24:21.400 --> 0:24:25.440
<v Speaker 2>Well, you never know, like not judgment. That's a good

0:24:25.480 --> 0:24:28.199
<v Speaker 2>questions like who from this is Master Chef would be

0:24:28.200 --> 0:24:30.720
<v Speaker 2>the first to go on only fans? Push that to

0:24:30.760 --> 0:24:33.800
<v Speaker 2>somebody else next time. I'm not answering.

0:24:34.119 --> 0:24:36.840
<v Speaker 3>I don't want to answer that either. I reckon, it's

0:24:36.840 --> 0:24:38.520
<v Speaker 3>a really difficult.

0:24:39.880 --> 0:24:40.000
<v Speaker 2>Now.

0:24:40.040 --> 0:24:41.760
<v Speaker 3>I like where you're going. I like we're going.

0:24:41.760 --> 0:24:44.639
<v Speaker 1>If anyone else I interview Phil free to tell me

0:24:44.960 --> 0:24:46.400
<v Speaker 1>whether or not they want to go on only fans,

0:24:46.400 --> 0:24:49.480
<v Speaker 1>that's a different story. I won't be imposing it on them.

0:24:50.119 --> 0:24:52.440
<v Speaker 1>Something that I ask everyone. Actually, no, before I ask

0:24:52.480 --> 0:24:54.439
<v Speaker 1>you this, who do you who do you think is

0:24:54.440 --> 0:24:56.640
<v Speaker 1>going to win? Like not what you know now, but

0:24:56.720 --> 0:24:59.760
<v Speaker 1>like as you left the competition at this point, who

0:24:59.760 --> 0:25:01.080
<v Speaker 1>did you think was going to take it out?

0:25:01.400 --> 0:25:03.840
<v Speaker 2>One faith in one fan? I think if a faith

0:25:04.040 --> 0:25:08.280
<v Speaker 2>was going to win. Mindy Woods, she's just phenomenal, and

0:25:08.560 --> 0:25:12.720
<v Speaker 2>her knowledge of indigenous ingredients and how to use them

0:25:12.960 --> 0:25:17.000
<v Speaker 2>and our country and our land and everything is just outstanding.

0:25:17.119 --> 0:25:21.000
<v Speaker 2>And I really really hope that that I really hope

0:25:21.000 --> 0:25:24.520
<v Speaker 2>that her being back on the show helps to recreate

0:25:24.640 --> 0:25:27.639
<v Speaker 2>her platform and get that further out. Her videos that

0:25:27.680 --> 0:25:29.800
<v Speaker 2>she's doing at the moment on Instagram and stuff about

0:25:29.840 --> 0:25:32.679
<v Speaker 2>Naani Marien's are incredible and the way that she cooks

0:25:32.680 --> 0:25:35.040
<v Speaker 2>with them, no one else in that competition could do it.

0:25:35.400 --> 0:25:37.560
<v Speaker 2>So I really think that she's in for a chance.

0:25:38.119 --> 0:25:40.440
<v Speaker 2>And also if I had to choose a fan, I

0:25:40.440 --> 0:25:44.600
<v Speaker 2>wou'd actually choose Kama. Camera just has like so much

0:25:44.680 --> 0:25:49.679
<v Speaker 2>experience in the kitchen and she's really into it. I

0:25:49.680 --> 0:25:51.960
<v Speaker 2>think that's the best thing about that. She's really really

0:25:51.960 --> 0:25:55.080
<v Speaker 2>into the competition, but she's really into her cooking and

0:25:55.119 --> 0:25:58.280
<v Speaker 2>she really goes back, takes on all of the advice

0:25:58.320 --> 0:26:02.200
<v Speaker 2>that the judges have been giving her a changes her

0:26:03.680 --> 0:26:06.520
<v Speaker 2>not how she cooks, but the way she's going about

0:26:06.560 --> 0:26:09.680
<v Speaker 2>her cooking to ultimately make it better. And I think

0:26:09.720 --> 0:26:11.800
<v Speaker 2>that could really see her taking out the trophy.

0:26:12.280 --> 0:26:14.439
<v Speaker 1>There's something very endearing about her as well. I mean

0:26:14.480 --> 0:26:17.880
<v Speaker 1>there's a bit of a humble attitude or just as

0:26:17.880 --> 0:26:20.040
<v Speaker 1>a view of the excitement that we get to enjoy

0:26:20.119 --> 0:26:23.840
<v Speaker 1>through her. I think has a lot of people rooting

0:26:23.840 --> 0:26:24.520
<v Speaker 1>for her as well.

0:26:25.160 --> 0:26:27.480
<v Speaker 2>Yeah, she's a dream. You've never met somebody who wants

0:26:27.520 --> 0:26:30.560
<v Speaker 2>to hug so much. Everyone so much. She's just like

0:26:30.720 --> 0:26:34.440
<v Speaker 2>constantly like loves everyone so much. It's great.

0:26:34.720 --> 0:26:37.320
<v Speaker 1>So everyone who joins the podcast, I get to ask

0:26:37.359 --> 0:26:39.840
<v Speaker 1>them this question of what is something from behind the

0:26:39.840 --> 0:26:42.240
<v Speaker 1>scenes that we're as an audience didn't see and probably

0:26:42.280 --> 0:26:45.399
<v Speaker 1>won't see, but something that's like a behind the scene

0:26:45.480 --> 0:26:46.760
<v Speaker 1>secret on Mastership.

0:26:47.119 --> 0:26:49.000
<v Speaker 2>I suppose there's a good one from this season. Like

0:26:49.880 --> 0:26:51.680
<v Speaker 2>everyone knows that we got put into lockdown for a

0:26:51.720 --> 0:26:55.960
<v Speaker 2>little bit because people got COVID and what we did

0:26:56.359 --> 0:26:58.399
<v Speaker 2>was I was lucky enough to not get it, and

0:26:58.440 --> 0:27:00.280
<v Speaker 2>I was like, oh, Mada, this was great. So I

0:27:00.320 --> 0:27:02.400
<v Speaker 2>did a little pop up wine bar for a couple

0:27:02.480 --> 0:27:04.800
<v Speaker 2>of contestants, So I like made up a bunch of

0:27:04.800 --> 0:27:06.639
<v Speaker 2>food when it, bought some models of wine and then

0:27:06.720 --> 0:27:10.679
<v Speaker 2>delivered it to their doors. And then we jumped on

0:27:10.760 --> 0:27:13.359
<v Speaker 2>zoom and had like a little wine buyer experience and stuff.

0:27:13.400 --> 0:27:15.840
<v Speaker 2>But then they started judging me like the judges do

0:27:16.440 --> 0:27:19.960
<v Speaker 2>in a positive way, but I wasn't expecting it, and

0:27:20.000 --> 0:27:21.160
<v Speaker 2>then I sent them the bill.

0:27:21.040 --> 0:27:23.600
<v Speaker 1>Up to that because well, Harry, it's just been so

0:27:23.720 --> 0:27:26.320
<v Speaker 1>lovely to chat with you today and thank you for

0:27:26.359 --> 0:27:29.400
<v Speaker 1>being on TV Reload. You're fantastic to watch. Well, I'm

0:27:29.440 --> 0:27:31.239
<v Speaker 1>sure with the rest of Australia. You know, I'll get

0:27:31.280 --> 0:27:33.720
<v Speaker 1>to follow you on Instagram and see where you are next,

0:27:33.760 --> 0:27:36.440
<v Speaker 1>all set up a Google alert with your name.

0:27:37.720 --> 0:27:40.760
<v Speaker 2>Thank you. Yeah, I don't like to take you along

0:27:40.840 --> 0:27:41.399
<v Speaker 2>for the ride.