Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week. They might welcome back
Speaker 1: to TV Reload. My name's Benjamin Norris and on this
Speaker 1: podcast I go behind the scenes with the biggest players
Speaker 1: in television. Each episode you will get a front row
Speaker 1: seat with content makers like executive producers, writers, editors and
Speaker 1: casting agents, plus the talent that we see on our screens.
Speaker 1: TV Reload reloads the shows that you are currently watching
Speaker 1: and gives you a better insight at our television industry
Speaker 1: and streaming services. Today on the podcast, I have one
Speaker 1: of this week's eliminated Mastershef Australia contestants. This extremely popular
Speaker 1: cook is Harry. I'm so excited to share this chat
Speaker 1: with you today as Harry played with a lot of
Speaker 1: heart and were as an audience, got to really know
Speaker 1: this gorgeous human. Harry was a fantastic addition to the
Speaker 1: Master Chef Fans Versus Favorites competition and she was a
Speaker 1: lot of viewers favorite fan to win. We will talk
Speaker 1: about her emotional journey, the pressure to be the last
Speaker 1: person standing, and why Master Chef is still one of
Speaker 1: Australia's most popular reality shows. However, let's get started with
Speaker 1: today's chat. I'd like to welcome Harry to TV reload.
Speaker 2: Who from this is Master Chef would be the first
Speaker 2: to go on only fans.
Speaker 1: Master Cheff has produced some of the biggest names in food.
Speaker 2: Your expectation of yourself gets higher and higher and higher.
Speaker 3: The first time ever it's funds versus favorites.
Speaker 2: Probably the most generous out of all of the cooks
Speaker 2: that were in while I was there.
Speaker 3: I think a mistake you made today was choosing the blounder.
Speaker 2: End of the day, like it is TV.
Speaker 1: That means, Harry, I'm sorry.
Speaker 2: Being chef is a very specific role for a very
Speaker 2: specific kind of person.
Speaker 3: Hi, Harry, how are you. I'm good, Kelly, I'm good.
Speaker 3: I'm good.
Speaker 1: You know, last night you opened the show with this
Speaker 1: pep talk on confidence, and it made me want to
Speaker 1: ask you that question today.
Speaker 3: You know, where do you get your confidence from?
Speaker 2: A lot of hard work? A lot of hard work.
Speaker 2: It's taking me many, many, many years to accept myself.
Speaker 2: I guess, which I think a lot of us struggle with.
Speaker 2: And I think confidence is acceptance. So yeah, I think
Speaker 2: once you just go like, okay, well this is what
Speaker 2: I got, and this is what I got a roll with.
Speaker 2: Then the confidence kind of just comes from there because
Speaker 2: there's no point in second guessing yourself anymore.
Speaker 1: No, I mean, you shared your story around I think
Speaker 1: it was like episode five where you talked about your
Speaker 1: decision to change your name. It actually allowed us as
Speaker 1: an audience to connect with you in a way that
Speaker 1: I think was quite strong. You know, was it hard
Speaker 1: for you to open up and share that story on
Speaker 1: national television massively?
Speaker 2: It was really hard. It had only happened in like
Speaker 2: mid twenty nineteen, I think early mid twenty nineteen, so
Speaker 2: it's kind of fresh. So it was no lie when
Speaker 2: I said that if I hadn't have done it, there's
Speaker 2: no way I would have ever gotten on the show
Speaker 2: or gone on the show in the first place. So
Speaker 2: everything kind of changed really quickly once I made that decision,
Speaker 2: and it was a big scary thing to share with
Speaker 2: everybody because you don't know how people are going to
Speaker 2: take it. I remember telling people, even my closest friends
Speaker 2: and colleagues and family members, and being terrified that they
Speaker 2: would think that I was doing it for a superficial
Speaker 2: reason or just because I wanted to be cool, or
Speaker 2: something like that. But everyone's response to it has been amazing,
Speaker 2: and everyone's been super understanding of why I did what
Speaker 2: I did and what that has meant for me in
Speaker 2: my life, which is really not growing up. I had
Speaker 2: a really rough time at school. I was bullied pretty heavily.
Speaker 2: I was filled with self doubt, insecurities, body image issues,
Speaker 2: and it made me completely retreat as a person and
Speaker 2: it was just so not who I ever wanted to be.
Speaker 2: So a couple of years ago, I decided to do
Speaker 2: something really significant. I changed my name from Caitlin to Harry,
Speaker 2: and once I became Harry, all of my self doubt disappeared,
Speaker 2: and it's given me a lot of strength and a
Speaker 2: lot of power to kind of back myself and understand
Speaker 2: that I'm worthy of doing things like applying for Master Chef.
Speaker 1: Is it strange that people may have gone to school
Speaker 1: with you or I had a relationship with that other name,
Speaker 1: and then they're now seeing you on Master Chef? Were
Speaker 1: people having to do like a double take and be like,
Speaker 1: is that.
Speaker 2: Do I go to school with that person? Yeah? I've
Speaker 2: had a few people. Funnily enough, like I don't have
Speaker 2: a lot of contact with the people that I went
Speaker 2: to school with. I have kind of like my my
Speaker 2: two really close friends from high school, but that's about it.
Speaker 2: Like most of my friends in my life now I
Speaker 2: met as I moved into my adulthood. So yeah, I
Speaker 2: had a few funny messages being like hold on a minute,
Speaker 2: like aren't you that girl who was in my class?
Speaker 2: Or like did this dance thing with me when I
Speaker 2: was younger? And I was like yeah, So I think
Speaker 2: it was really weird for all of them to be
Speaker 2: like seeing me in such a different context, and probably
Speaker 2: also seeing me be unapologetically myself rather than being like loud,
Speaker 2: but also very like sheepish about myself. So yeah, that's
Speaker 2: been a bit weird.
Speaker 1: Like cool, It's interesting while we talk about this, and
Speaker 1: you know, we're talking about school, but do you think
Speaker 1: there's enough happening in schools these days to prevent bullying
Speaker 1: amongst young people.
Speaker 2: I think it's definitely a lot better than what it
Speaker 2: was when I was in school. I think there's many
Speaker 2: more things in place these days to protect the young
Speaker 2: ones out there. You know, there's a whole different realm
Speaker 2: these days, with cyber bullying and things moving into an
Speaker 2: online platform. It's so much harder to protect kids these days.
Speaker 2: But at the same time, I guess we just have
Speaker 2: to make sure that we're putting positive messages out there.
Speaker 2: And that was a really beautiful thing that I got
Speaker 2: to share with everyone, to show that it isn't just
Speaker 2: like you know, it isn't just happening to them. It
Speaker 2: happens so everyone. And while people might look at me
Speaker 2: and be like, oh, she's so confident and she's so
Speaker 2: comfortable with putting herself out there, that was after years
Speaker 2: of being told that doing that was attention seeking and
Speaker 2: terrible and I was only for clout and I only
Speaker 2: wanted to do things to be seen, when really I
Speaker 2: was just trying to be myself. So it's a hard
Speaker 2: conversation to have with young people because they just want
Speaker 2: to be like, you don't get it, you don't get it.
Speaker 2: And I remember being like that too, like it's different
Speaker 2: for me and all that kind of stuff. So yeah,
Speaker 2: it's something that I'm continually trying to work out how's
Speaker 2: the best way to approach and encourage young people to
Speaker 2: really believe that it will get it.
Speaker 1: It's just so beautiful to hear you talking about this,
Speaker 1: because there is a cut through when you open up
Speaker 1: and can be brutally honest about your own truth. It
Speaker 1: can help other people not feel alone. I guess that's
Speaker 1: probably one of the reasons why I've enjoyed you so
Speaker 1: much on the show is that I feel like you,
Speaker 1: as well as being a good cook, you've been a
Speaker 1: lovely person to follow throughout the process of the show
Speaker 1: so far.
Speaker 2: Thank you. That really means a lot, I think, Yeah,
Speaker 2: that was something that I definitely wanted to walk into
Speaker 2: the competition with, Like, obviously it is about cooking, but
Speaker 2: at the end of the day, you are also on
Speaker 2: a platform with many, many people watching you, and the
Speaker 2: biggest thing I wanted to hold to throughout that whole
Speaker 2: experience was authenticity and making sure that I felt as
Speaker 2: though I was sharing everything that I wanted to share
Speaker 2: with people, to make sure that they weren't just seeing
Speaker 2: the TV version of me, that we were actually getting
Speaker 2: to like understand why I was there and why I
Speaker 2: was putting my stuff out there, and why I amn't
Speaker 2: so loud and why is she so confident in all
Speaker 2: this kind of stuff. There's meaning behind everyone's story.
Speaker 1: It's strange as well. Being a sort of an introverted
Speaker 1: extrovert or an extroverted introvert. I don't know how you
Speaker 1: can want to describe that, but you know, for me,
Speaker 1: I come across as being this really confident person. And
Speaker 1: my mum had someone ask her just recently. They were like,
Speaker 1: you know, Ben's really confident and she was like, no,
Speaker 1: he's not, actually, And so what a disconnect to have
Speaker 1: where other people have an interpretation of who we are
Speaker 1: and how we are, and then to be the opposite underneath,
Speaker 1: you know, all of that could be quite confusing.
Speaker 2: Yeah, I couldn't agree more. I couldn't agree more. I'm
Speaker 2: definitely an extraverted introvert. I get all my energy from
Speaker 2: being on my own and having lots of quiet time.
Speaker 2: I was lucky enough to get my own room for
Speaker 2: a little bit while I was on the show, and
Speaker 2: it was like the quiet room. It was always like
Speaker 2: a candle and some tea, and everyone would come there
Speaker 2: to just have a nice like chill chat and like
Speaker 2: not talk about all the hectic stuff in the competition.
Speaker 2: So I definitely need that to then go out and
Speaker 2: like be social and happy and everything with other people.
Speaker 2: It's interesting and I think you can see it. There's
Speaker 2: like some days on the show where I'm just like
Speaker 2: I just do this today, like I just have nothing
Speaker 2: to give. And a similar thing with my mum. Everyone
Speaker 2: like she's so confident. Look at her goat and Mom's like, yeah,
Speaker 2: she's so happy to just stay home with chat. So
Speaker 2: you get the good side.
Speaker 1: Funny, we don't often give ourselves what we need, you know.
Speaker 1: We kind of sometimes recognize things in ourselves that are
Speaker 1: good for us, then we don't do them. You know,
Speaker 1: it's important, And that's one thing I've learned from watching
Speaker 1: you and hearing you talk, is it's important to trust
Speaker 1: ourselves and give us what we need and have that
Speaker 1: be some downtime so that you can be that person
Speaker 1: when the time is requiring you to be you can
Speaker 1: do it.
Speaker 2: Yeah, definitely, I think it's so important and I'm still learning,
Speaker 2: Like I'm still terrible at it. Since I've had time
Speaker 2: off the show, I like still haven't got a proper
Speaker 2: sleep pattern and still haven't gone back to doing yoga
Speaker 2: and parties and all the things that make me feel
Speaker 2: really really good and help me to then go forward
Speaker 2: and be like lovely and bubbly and social and all
Speaker 2: those kind of things. And it is like it's like
Speaker 2: training it's like training for anything, you know, It's like
Speaker 2: being a sports person, Like you have to stay with it.
Speaker 2: And when you stay with it and you know how
Speaker 2: good that makes you feel, it makes it easier. But
Speaker 2: then as soon as you slip out, it's like, oh
Speaker 2: my god, like now I'm back at square one. I'm
Speaker 2: just like so spent and so tired all the time.
Speaker 2: So yeah, it is super super important, and I think
Speaker 2: finding what makes you feel rejuvenated as well. It can
Speaker 2: be stuff that you don't necessarily think, like again being
Speaker 2: like an introverted person but having to do all this
Speaker 2: social stuff. I saw my old friends recently and I
Speaker 2: was like, oh, it was going to be way too much,
Speaker 2: and we were so tired. I'm not energy for them.
Speaker 2: But the minute I walked to the door, I had
Speaker 2: that click realization that like, oh, I'm back with my people,
Speaker 2: and that actually fills my cup and makes me feel
Speaker 2: really good and energizes me and doesn't drain me in
Speaker 2: the same way as maybe doing social things around the
Speaker 2: competition or around my work kind of does. So it's
Speaker 2: just about finding that balance of what's right and often, yeah, it.
Speaker 1: Comes out of a life I honestly don't know why,
Speaker 1: but I felt like you would have been the one
Speaker 1: fan left standing at the end. I even had a
Speaker 1: bet with someone a a friend of mine during filming.
Speaker 1: Did you feel like there was a certain you? I mean,
Speaker 1: you did kick off the show winning the pin, and
Speaker 1: you know, you cook some very amazing things very early on.
Speaker 1: Did you feel like there was producers may have thought,
Speaker 1: or or you know, the host might have put that
Speaker 1: sort of pressure on it.
Speaker 3: Did you feel like there was a buzz about you?
Speaker 2: Totally? And it was really strange. It was so so
Speaker 2: strange because I'm not used to that at all, like
Speaker 2: very normal in my normal life. So to be in
Speaker 2: a situation where it was like she's the one, She's
Speaker 2: going to take it out for the fans, it was
Speaker 2: like another level of pressure. And getting that immunity pin
Speaker 2: in the first cook was awesome, like so cool, so sick,
Speaker 2: but like so different to what everybody else was experiencing,
Speaker 2: which really kind of was a little bit isolating in
Speaker 2: those first couple of weeks because all the fans were
Speaker 2: there going like I'm not good enough, I shouldn't be here,
Speaker 2: and I had the same feelings, but because I had
Speaker 2: that pin on me, it was like this marker of well,
Speaker 2: you can't feel that way. You can't feel like you're
Speaker 2: an impostor because you've already been told that you're not.
Speaker 2: So it was really weird to be this kind of
Speaker 2: like middle person between like, Okay, we've got all the
Speaker 2: faves that have come back with all of this knowledge,
Speaker 2: all the fans who are like the novices, and then
Speaker 2: me and like I didn't know where I fit in
Speaker 2: the pack, and ultimately changing my name and the story
Speaker 2: of this dish has meant backing myself and that's what
Speaker 2: I feel like I need to do right now.
Speaker 3: Why not touches everybody?
Speaker 2: So once that pin was gone, I was very, very
Speaker 2: vulnerable in terms of the competition, but also it felt
Speaker 2: nice to be back in with everybody else and like
Speaker 2: I wasn't an outlier. So yeah, it was it was
Speaker 2: a weird experience. I thought I'd be like yeah, but
Speaker 2: actually I was like shit.
Speaker 1: I think it's strange though, because you know, in times
Speaker 1: of my life, and I think in times in all
Speaker 1: of us, you know, when we tell ourselves we shouldn't
Speaker 1: feel a certain way, that's a real problem. Like that's
Speaker 1: the root of the issue, and it's it's hard to
Speaker 1: allow you to feel a certain way even though you
Speaker 1: feel like you shouldn't, if that makes any sense.
Speaker 2: Definitely, I felt like I had to already know that
Speaker 2: I was going to be really good, and it was
Speaker 2: really strange because there was people in there, like people
Speaker 2: like Matt and Ali from the Fans toom like their
Speaker 2: cooking is exceptional, Like if you looked at it strictly
Speaker 2: from that point of view, like they the two of
Speaker 2: them should have won it. The incredible cooks. Matt is
Speaker 2: phenomenal and his attention to detail is second to none,
Speaker 2: and so it was so confusing when I was cooking
Speaker 2: like these dodgy meals that were like almost getting me
Speaker 2: kicked out, and he was just cruising through and everyone's like,
Speaker 2: but you're gonna win, and I was like, you're looking
Speaker 2: at the wrong person. Like it was just crazy, and
Speaker 2: like at the end of the day, like it is
Speaker 2: TV and we are judged on our food ultimately, which
Speaker 2: is great. But I think just being a kind of
Speaker 2: like colorful, loud person also helped me to engage with people,
Speaker 2: and that was really cool because that's like really reaffirming
Speaker 2: for me as a person, to like, why I am
Speaker 2: so open is because people connect with it and it
Speaker 2: makes me feel really good, which makes them feel really good. Yeah,
Speaker 2: nice SymbOS.
Speaker 1: Do you think that the competition is getting harder each week?
Speaker 1: I mean, you know, this show goes on for so long.
Speaker 1: Is the level of how hard it is to compete
Speaker 1: getting harder or is it just a matter of sort
Speaker 1: of luck, chance and circumstance getting through that the week's challenges.
Speaker 2: I think there is a lot of chance and luck
Speaker 2: that goes into it. You know, if you're a dessert
Speaker 2: person and you get a whole bunch of dessert cooks
Speaker 2: your sailing, but then get a saber and get kicked out,
Speaker 2: like it's so quick. But I think the hardest thing
Speaker 2: that happens the further you go on is your expectation
Speaker 2: of yourself gets higher and higher and higher, but your
Speaker 2: energy levels get lower and lower and lower, and the
Speaker 2: group that you're in against gets smaller. So everything just
Speaker 2: compiles every single week, and it's really hard to once
Speaker 2: you're gone, or once somebody else has gone to then
Speaker 2: connect with them on the experience that you've had. It's
Speaker 2: kind of like wherever you land, whoever keeps going, you
Speaker 2: don't know what they're going through, but all you know
Speaker 2: is that it's so much harder than what you experienced,
Speaker 2: and what you experienced was like the hardest thing ever.
Speaker 2: So yeah, I have so so so much respect and
Speaker 2: admiration for people that are still in there and for
Speaker 2: the ones that will make it through to the finale,
Speaker 2: because yeah, it's like it's like, keep running up the hill,
Speaker 2: but we're going to like take your shoes off, and
Speaker 2: then you're going to like lise leg and then it's
Speaker 2: going to like get steeper and then something else is
Speaker 2: going to happen, but you still got to get to
Speaker 2: the top.
Speaker 3: So hard, so hard.
Speaker 1: And then you've got Marco Pierre White, you know, who
Speaker 1: has this really scary approach. I mean I found it
Speaker 1: scary to watch on television, and so I want to know,
Speaker 1: is he really like that in real life? Is there
Speaker 1: any time where he's sort of showing a little bit
Speaker 1: more of a nicer disposition or is he just always terrifying?
Speaker 2: He's Ferm, He's Ferm, but he's actually an angel, Like
Speaker 2: he was so so sweet, and the stuff that the
Speaker 2: viewers don't get to see is like the fifteen minute
Speaker 2: conversation I had with him in the Wine room when
Speaker 2: going in for that tasting and the acknowledgment he gave
Speaker 2: me for that cook and what that meant to me,
Speaker 2: and just a really really beautiful conversation about food and
Speaker 2: talking about food and talking about food and people and
Speaker 2: anthropology and how to become a chef and why do
Speaker 2: you want to become a chef? We get to have
Speaker 2: those little moments, and he was probably the most generous
Speaker 2: out of all of the cooks that were in while
Speaker 2: I was there in terms of his time and his
Speaker 2: energy with each and every single one of us. And
Speaker 2: then at the end of the day he would come
Speaker 2: over and like give you that look like you were
Speaker 2: doing the wrong thing, And that was crickling with how
Speaker 2: hard it was to take those looks. But ultimately, you know,
Speaker 2: I could walk away from it being like, oh my god,
Speaker 2: I just got kicked off the show by one of
Speaker 2: the best chefs in the world. How embarrassing. But actually
Speaker 2: it's for me, it's more like, Wow, he's the person
Speaker 2: who was like sent me off into the culinary world,
Speaker 2: and he backs me. Even if I had the worst
Speaker 2: cook that day, he backs me, and like that's you
Speaker 2: can't ask for anything better than that?
Speaker 1: Is there a commonality amongst the type of people who
Speaker 1: make chefs. You know, quite often, you know, you hear
Speaker 1: people talk about, oh, you know, I dated a chef,
Speaker 1: and they sort of bunch people together in this way.
Speaker 1: But from your perspective, is there a commonality amongst the
Speaker 1: type of people who make good chefs.
Speaker 2: I think there's definitely a commonality between everyone within food
Speaker 2: in whatever aspect that is. I think with chef it
Speaker 2: does take a really specific kind of person. It is
Speaker 2: a hard, hard job and it's something that you have
Speaker 2: to live and breathe like it is every day all day.
Speaker 2: I have a brother who's a chef, and he adores
Speaker 2: his work, but he works six days a week. He
Speaker 2: works massive hours. You know. Having dinner with him means
Speaker 2: having dinner at midnight in the middle of the city
Speaker 2: on a stool in Chinatown, which is great. I love that,
Speaker 2: but that's the time that I get to spend with
Speaker 2: him because he is so dedicated to what he does.
Speaker 2: So I guess it's like anything. It's like becoming a
Speaker 2: doctor or being an artist, or doing whatever it is
Speaker 2: that you do for work. But to be a chef,
Speaker 2: it's a craft on the next level, and you really
Speaker 2: really do have to live it. I think that's why
Speaker 2: so many people come off the show and don't just
Speaker 2: go into kitchens. And I think there's like a bit
Speaker 2: of judgment around that, you know, like, if you really
Speaker 2: wanted to be in the food world, you'd become a chef.
Speaker 2: And it's not that it's being chef is a very
Speaker 2: specific role for a very specific kind of person, and
Speaker 2: everyone in food ultimately just wants to eat really tasty
Speaker 2: stuff and share really tasty stuff with everyone, and that
Speaker 2: doesn't mean being in a kitchen all time.
Speaker 1: The items that Marco had selected, you know, were your
Speaker 1: sort of basic staples.
Speaker 3: I mean, they're in my pantry. I don't know if
Speaker 3: they're in your pantry.
Speaker 1: I was shocked at how many things that were there
Speaker 1: which I'm a staple in my home. Did that familiarity
Speaker 1: help with the pressure test or did that sort of
Speaker 1: hinder that final cook for you?
Speaker 2: I definitely have all of those things in my pantry,
Speaker 2: hands down. I think my problem with that challenge was
Speaker 2: I did a weird thing where I was like, I'm
Speaker 2: going to cook a Marco Pierre White dish for Marco
Speaker 2: Pierre White rather than cooking a Harry dish for Marco
Speaker 2: Pierre White. So I looked at all of those ingredients
Speaker 2: and was like, what would he do with them? Or
Speaker 2: what would you know a French trained chef do with
Speaker 2: something like this, rather than being like what can I do?
Speaker 2: Because that would have been totally different, completely different. So yeah,
Speaker 2: it was just a bit of a like brain melt
Speaker 2: of the day. I think I just say was, oh, yeah, okay,
Speaker 2: Marco Pierreson to cook a flounder.
Speaker 3: You floundered yourself.
Speaker 2: Exactly, I flounder myself, which is a great, great pun
Speaker 2: to be leaving with. I'm glad it's that and not like, oh,
Speaker 2: she burned a cabbage, but then she went out actually
Speaker 2: burning something.
Speaker 1: Kind of off the back of what you just said,
Speaker 1: you know, would you have still stuck with fish and
Speaker 1: done a Harry version of that or do you think
Speaker 1: that you could have stuck with you know, the epic
Speaker 1: vegetarian dish.
Speaker 2: I think if I was a strategist, I definitely would
Speaker 2: have played another veggie dish. I had a couple up
Speaker 2: my sleeve, and I was just so determined that day
Speaker 2: to show that I had a flexibility within my cooking. Sorry,
Speaker 2: And that's like a really funny thing because it kind
Speaker 2: of just goes back on that whole like believe in
Speaker 2: yourself and accept who you are, and I did the opposite.
Speaker 2: I tried to like show that I was multifaceted, and
Speaker 2: I had all these things to prove. I guess to
Speaker 2: the judges and to the audience and to my fellow
Speaker 2: competitors that I could which is ridiculous because all I
Speaker 2: had to do was cook something on me that I
Speaker 2: cook and I know that I can do that. I
Speaker 2: know that I can cook a fish. I know that
Speaker 2: I can break down a protein. So yeah, it was
Speaker 2: a really funny, funny thing to do and a funny
Speaker 2: thing to go out on this like proving of self
Speaker 2: that I was able to achieve that, and surely enough
Speaker 2: it bit me in the bum because I didn't have to.
Speaker 1: What other things could you have cooked with those anchoviies?
Speaker 1: I have to be you know, full disclosure, I'm obsessed
Speaker 1: with anchovies. I always have them in my fridge and
Speaker 1: they're polarizing food, I would say to people, but I'm
Speaker 1: pretty much only ask you is because I'm hungry for
Speaker 1: anchovies right now? What else could you have done with
Speaker 1: those anchovy? So?
Speaker 3: What else? Were you thinking in your mind you could
Speaker 3: have done.
Speaker 2: I love anchovies too. I love anchovies so much. I've
Speaker 2: been playing around with this, like if you ever had
Speaker 2: sag panier before, which is like an Indian curry using pine,
Speaker 2: which is like an Indian cheese, kind of similar to hallumi.
Speaker 2: But I had this idea to like turn the whole
Speaker 2: dish into like dump leaves, but instead of using dumpling skins,
Speaker 2: using like cabbage or spinach leaves and then feeling filling
Speaker 2: them with like a pinier mix with spices. And then
Speaker 2: I was like, oh, you put anchovies and that too,
Speaker 2: They'd be like salty in me, and then pour the
Speaker 2: panier sauce, so the sag sauce over the top. That
Speaker 2: was what I should have done, because they would have
Speaker 2: been like these little yummy like curry dumplings basically filled
Speaker 2: with cheese and anchovies and other yummy herbs and spices.
Speaker 2: So that's what I would have done.
Speaker 1: I've got to go and make them now, so I'm starving,
Speaker 1: so follow that recipe. I could not do what you
Speaker 1: just explained. Could not do that at all. The commentary
Speaker 1: online last night, I kept picking up on people noticing
Speaker 1: that Jock and Andy interactions with Marco Pierre White were
Speaker 1: a little frosty at times. Did you notice that between
Speaker 1: the boys and Marco Pierre White while the filming was happening.
Speaker 2: Not really, And to be anything, they're probably just as
Speaker 2: nervous as we are. Like I think Marco and train
Speaker 2: Jock imagine having your like mental cooking in the kitchen
Speaker 2: where you've got to be the host, Like you would
Speaker 2: feel so weird. You'd be like, oh, yes, I'm the
Speaker 2: bust them, which would be so strange. And same thing
Speaker 2: for Andy. But I think they were just as flustered
Speaker 2: as we were.
Speaker 3: Yeah, you could see that.
Speaker 1: I mean, I think sometimes nerves are a sign of
Speaker 1: respect for people, you know, So I don't think they're
Speaker 1: always a bad thing to have, because you know, if
Speaker 1: you didn't have that and then you didn't, then you
Speaker 1: might not care, you know exactly. Yeah, Yeah, why do
Speaker 1: you think And it's interesting to ask you this question
Speaker 1: as Master Chef's rating, you know, it's the highest rating
Speaker 1: reality show at the moment, why do you think Master
Speaker 1: Chef astrayed still resonates with its audience.
Speaker 2: I think it's that there's like a term for it
Speaker 2: at the moment. Isn't there about shows that are positivity
Speaker 2: based rather than drama based? And I think that's what
Speaker 2: it is. It's like, yeah, it's great to watch a
Speaker 2: show where there's like all of this drama happening and
Speaker 2: people are getting really tense and all that kind of stuff,
Speaker 2: but you see what happens after that for the contestants,
Speaker 2: and it's horrible, Like it ruins people's lives. It doesn't
Speaker 2: make people's lives. And I think the thing that resonates
Speaker 2: with people about Master Chef is everybody loves to eat,
Speaker 2: so that's done. And then as a reality TV standpoint,
Speaker 2: people move forward from Master Chef and do really good
Speaker 2: things and stay within their communities and build bigger communities
Speaker 2: and share positivity and all of that kind of lovely stuff,
Speaker 2: which I think in the current scheme of things is
Speaker 2: really really lovely for people, and something that people really
Speaker 2: hold on to is like, okay, cool, there are some
Speaker 2: like nice things happening and nice people moving into the
Speaker 2: public sphere that are spreading positive energy rather than just
Speaker 2: being like, oh, I was the villain, Like, we don't
Speaker 2: need any more villains right now. I think we've done
Speaker 2: on the villains for a little bit.
Speaker 1: Yeah, less people from Master Chef seem to be going
Speaker 1: on only fans, so.
Speaker 2: Well, you never know, like not judgment. That's a good
Speaker 2: questions like who from this is Master Chef would be
Speaker 2: the first to go on only fans? Push that to
Speaker 2: somebody else next time. I'm not answering.
Speaker 3: I don't want to answer that either. I reckon, it's
Speaker 3: a really difficult.
Speaker 2: Now.
Speaker 3: I like where you're going. I like we're going.
Speaker 1: If anyone else I interview Phil free to tell me
Speaker 1: whether or not they want to go on only fans,
Speaker 1: that's a different story. I won't be imposing it on them.
Speaker 1: Something that I ask everyone. Actually, no, before I ask
Speaker 1: you this, who do you who do you think is
Speaker 1: going to win? Like not what you know now, but
Speaker 1: like as you left the competition at this point, who
Speaker 1: did you think was going to take it out?
Speaker 2: One faith in one fan? I think if a faith
Speaker 2: was going to win. Mindy Woods, she's just phenomenal, and
Speaker 2: her knowledge of indigenous ingredients and how to use them
Speaker 2: and our country and our land and everything is just outstanding.
Speaker 2: And I really really hope that that I really hope
Speaker 2: that her being back on the show helps to recreate
Speaker 2: her platform and get that further out. Her videos that
Speaker 2: she's doing at the moment on Instagram and stuff about
Speaker 2: Naani Marien's are incredible and the way that she cooks
Speaker 2: with them, no one else in that competition could do it.
Speaker 2: So I really think that she's in for a chance.
Speaker 2: And also if I had to choose a fan, I
Speaker 2: wou'd actually choose Kama. Camera just has like so much
Speaker 2: experience in the kitchen and she's really into it. I
Speaker 2: think that's the best thing about that. She's really really
Speaker 2: into the competition, but she's really into her cooking and
Speaker 2: she really goes back, takes on all of the advice
Speaker 2: that the judges have been giving her a changes her
Speaker 2: not how she cooks, but the way she's going about
Speaker 2: her cooking to ultimately make it better. And I think
Speaker 2: that could really see her taking out the trophy.
Speaker 1: There's something very endearing about her as well. I mean
Speaker 1: there's a bit of a humble attitude or just as
Speaker 1: a view of the excitement that we get to enjoy
Speaker 1: through her. I think has a lot of people rooting
Speaker 1: for her as well.
Speaker 2: Yeah, she's a dream. You've never met somebody who wants
Speaker 2: to hug so much. Everyone so much. She's just like
Speaker 2: constantly like loves everyone so much. It's great.
Speaker 1: So everyone who joins the podcast, I get to ask
Speaker 1: them this question of what is something from behind the
Speaker 1: scenes that we're as an audience didn't see and probably
Speaker 1: won't see, but something that's like a behind the scene
Speaker 1: secret on Mastership.
Speaker 2: I suppose there's a good one from this season. Like
Speaker 2: everyone knows that we got put into lockdown for a
Speaker 2: little bit because people got COVID and what we did
Speaker 2: was I was lucky enough to not get it, and
Speaker 2: I was like, oh, Mada, this was great. So I
Speaker 2: did a little pop up wine bar for a couple
Speaker 2: of contestants, So I like made up a bunch of
Speaker 2: food when it, bought some models of wine and then
Speaker 2: delivered it to their doors. And then we jumped on
Speaker 2: zoom and had like a little wine buyer experience and stuff.
Speaker 2: But then they started judging me like the judges do
Speaker 2: in a positive way, but I wasn't expecting it, and
Speaker 2: then I sent them the bill.
Speaker 1: Up to that because well, Harry, it's just been so
Speaker 1: lovely to chat with you today and thank you for
Speaker 1: being on TV Reload. You're fantastic to watch. Well, I'm
Speaker 1: sure with the rest of Australia. You know, I'll get
Speaker 1: to follow you on Instagram and see where you are next,
Speaker 1: all set up a Google alert with your name.
Speaker 2: Thank you. Yeah, I don't like to take you along
Speaker 2: for the ride.