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Speaker 1: This is a Will and Woody podcast.

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Speaker 2: Nini. We've been trying to figure out the perfect way

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Speaker 2: to describe the perfect piece of vegemite toast.

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Speaker 1: I think we all agree. We all agree there is.

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Speaker 2: A perfect amount of vegemite toast, but that quantity is ambiguous.

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Speaker 2: We just cannot for the life of us. We've spent

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Speaker 2: two weeks doing this. Is that lazy radio?

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Speaker 1: Probably? But is it a crusade worth fighting?

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Speaker 3: Crusade is a strong word.

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Speaker 1: No, I don't think it is.

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Speaker 3: Let's go with crusade.

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Speaker 1: I like it it is. I feel like we are.

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Speaker 2: We're reclaiming the holy land of vegimite toast.

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Speaker 1: Yeah, what the Crusades were?

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Speaker 3: Knights of the culinary world, Knights.

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Speaker 1: Of the cover gee.

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Speaker 2: I mean, it writes itself, but it just got better

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Speaker 2: and better then.

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Speaker 1: But the point is.

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Speaker 2: But the point is, even though we might try to

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Speaker 2: try and describe the perfectiece of vegimie toast, we haven't

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Speaker 2: been able to nail it yet.

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Speaker 4: This show has always been well respected in the media

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Speaker 4: circles for reporting the big news.

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Speaker 3: Oh, we've got to kid the doing we did there.

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Speaker 4: You go. Let's forget the Ukraine, forget the upcoming federal election.

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Speaker 4: Last week, we reported the most important thing in the.

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Speaker 1: World, what's the perfect amount of vegimie on a piece.

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Speaker 5: Of test SEVENTYMI.

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Speaker 4: Those instructions proved insufficient. The task was given to our

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Speaker 4: junior producer, Analyse, who how do I put this politely?

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Speaker 4: Really it up?

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Speaker 1: Analyst, reveal the toast.

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Speaker 3: It's way too much veggimine. Enter stage left.

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Speaker 4: Martha caliper Tita's aka Martha from Maps.

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Speaker 5: Kind of just feel like it's just gonna look like

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Speaker 5: you kind of have dirtied the butter a little.

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Speaker 2: Bit as she has cooked it way too much.

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Speaker 4: What can we please get a professional involved with this process?

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Speaker 1: Please job on through it? Back to percentages. I'm on

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Speaker 1: his team and you guys are cooked.

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Speaker 4: Judging by Will's reaction, this didn't go well.

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Speaker 1: What have you done?

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Speaker 5: Yeah?

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Speaker 1: That is easy.

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Speaker 4: Will, don't go too farm with the criticism much.

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Speaker 2: Okay, Donkie, that's enough, Thank god you're judging that cooking competition.

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Speaker 3: Hey, we're going to get you to make a piece

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Speaker 3: of toast tomorrow, Judge.

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Speaker 4: After all of that, the question remains, Australia, can you

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Speaker 4: teach someone how to make the perfect veggiemin on test

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Speaker 4: toast toast toast.

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Speaker 2: It's a great question. It's a great question. Now, look,

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Speaker 2: I wanted to plow ahead with this. I wanted to

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Speaker 2: plow ahead with taking calls from you guys, because look,

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Speaker 2: dare I say it? We've just mentioned it and the

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Speaker 2: phone lines will lit up again. Everybody has a say.

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Speaker 3: Yesterday, there was some brilliance brought to this show, wasn't there.

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Speaker 6: Someone brought in smell, which which we not in our

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Speaker 6: wildest dreams did we think that smell could come into this. Yeah,

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Speaker 6: but she seems to think that you keep putting vegiemind

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Speaker 6: on until the smell of butter goes.

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Speaker 5: Yeah.

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Speaker 3: Now we haven't tried that yet.

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Speaker 1: No, we haven't tried, but we've learned from that.

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Speaker 3: We've been a bit flippant with when we shoot.

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Speaker 1: I think, so look, trigger happy.

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Speaker 3: Trigger happy was the that I was looking for to it,

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Speaker 3: Thank you will.

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Speaker 6: So we just want to hear more now, and I

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Speaker 6: think there's someone very special who's about to join us.

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Speaker 2: Yeah.

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Speaker 1: Well, look, I was keen to open the phone lines.

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Speaker 2: The place where we're at right now, As you said, Woods,

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Speaker 2: we're leaning on the ingenuity of the listeners. And a

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Speaker 2: woman called Emma I think her name was Yesterday, she said,

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Speaker 2: when the veggiemite smell overpowers the butter smell, that was

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Speaker 2: genius because, as you said, we took it away from

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Speaker 2: visually describing it with ratios and proportions. I'm happy to

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Speaker 2: keep taking calls on this, but the producers have stopped that,

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Speaker 2: and they've said, we've had somebody who's contacted the show

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Speaker 2: who's actually an authority on veggimite. Now I'm not sure

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Speaker 2: about this, so I'm going to go to this call.

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Speaker 1: Now. His name is Jamie. Jamie. We're going to go

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Speaker 1: to a song.

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Speaker 2: But before we do, can you tell me your credentials

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Speaker 2: in relation to veggimite.

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Speaker 5: Yeah, well, thanks for having me on MAT's at the

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Speaker 5: Culinary Roll. But my friendfather invented veggiemark almost one hundred

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Speaker 5: years ago.

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Speaker 1: Wow, what do you mean he created it?

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Speaker 3: He created vegimite.

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Speaker 5: He absolutely wow.

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Speaker 1: Wait Jamie, stay there. It's enough for me. We'll go

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Speaker 1: to a song. Holy moly, we've got veggimite royalty.

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Speaker 6: We've got the inventor of vegimite, his grandson's grandson stilled.

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Speaker 2: Yes, would have thought so over at least get some

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Speaker 2: gash out of hiwards. We are talking about making the

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Speaker 2: perfect piece of vegimie toast right now though on Will

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Speaker 2: and Woody. This is something we've been trying to nail

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Speaker 2: for two weeks.

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Speaker 7: Guys.

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Speaker 1: We've found how.

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Speaker 3: Hard is it?

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Speaker 2: And just just try the exercise yourself right now and

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Speaker 2: you can't. You're lying in bed, you can't get to

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Speaker 2: the toaster for some reason. What do you say to

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Speaker 2: someone to make sure they distribute perfectly the amount of

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Speaker 2: vegemite that you want? Because I think we all agree

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Speaker 2: there is a perfect amount, but how we get there

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Speaker 2: is lost in translations. We found that through description you're

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Speaker 2: often too vague, proportions aren't working exactly right, and.

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Speaker 1: Any visual stimuli aren't working.

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Speaker 3: We have tried numerous things, did.

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Speaker 2: Dirty the butter seven. None of this has worked so far.

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Speaker 2: And look, I'm happy to do.

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Speaker 1: Another week, another two weeks until we get down to

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Speaker 1: the bottom of this.

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Speaker 3: I want to do it for the year. Baby. We could,

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Speaker 3: we would probably be fined. We were definitely get.

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Speaker 1: In trouble for that.

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Speaker 2: But the producers have, for the first time in any

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Speaker 2: of their lives, ameliorated the show, made it better nice

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Speaker 2: by bringing on the grandson of the inventor of veggie

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Speaker 2: Mike Wow, Jamie Callisa wow.

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Speaker 1: Bit of authority, Jamie underwhelming.

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Speaker 6: Yeah, no, no, it's not under You are a foundation

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Speaker 6: of this country, my friend. You are part of the

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Speaker 6: family that invented our favorite spread. Is there a bit

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Speaker 6: of a story as to how your grandfather invented it?

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Speaker 3: Mate?

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Speaker 5: Well? Yeah, he was working for Fred Walker in nineteen

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Speaker 5: in the early nineteen twenties, and Fred basically came up

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Speaker 5: to him and just said, look, you've got to come

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Speaker 5: up with the recipe for all were spent bruiers yeast

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Speaker 5: I'm going to get for free from Carlson United.

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Speaker 1: You're kidding, you are kidding.

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Speaker 2: So he just had some spare yeast and he was like,

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Speaker 2: what was your grandfather's name, Jamie Yril Cyril, Cyril Geez,

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Speaker 2: the second most famous with himself.

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Speaker 3: Yeah, yeah he did.

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Speaker 6: And what did he actually do? So you get it's

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Speaker 6: a big ingred is yeast. Then you add sultans your uncle.

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Speaker 3: That's good.

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Speaker 2: He really.

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Speaker 1: It was a half volley for Cyril, wasn't it. Pinches.

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Speaker 5: I don't think it's that. I don't think it's that simple.

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Speaker 2: That was a bit more to it. We're simplifying it.

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Speaker 2: We're simplifying, we're not mocking it.

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Speaker 5: Though. I'm glad he did. I'm glad he didn't. I

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Speaker 5: know a lot of your listeners would be absolutely stoked

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Speaker 5: he did as well.

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Speaker 3: Yeah, it's a country and identity vegimon.

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Speaker 1: Well that maybe the anzex irresponsible for.

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Speaker 3: That, but it's not a competition.

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Speaker 6: But Jamie, the focus of this conversation is, yes, let's

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Speaker 6: get what is the perfect.

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Speaker 3: Spread of veggiemight on toast?

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Speaker 6: Because we've been bouncing this back and forth for weeks, Jamie,

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Speaker 6: and we just cannot seem to get a description. Did

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Speaker 6: your grandfather ever describe to you the perfect way to

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Speaker 6: spread veggie might on bread?

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Speaker 5: Well, no he didn't, but he did to my father. Okay,

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Speaker 5: And I feel I'm going to get thrown under the

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Speaker 5: bus here because I wasn't the last person to tell

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Speaker 5: anyone how to eat their VEGGIEMI but let me just

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Speaker 5: say it from our family, it's thick, thick, got to

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Speaker 5: be thick, just got to go on thick.

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Speaker 3: Is that the only direction?

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Speaker 6: I think?

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Speaker 7: Jesus, I think I think my dad was a super

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Speaker 7: spread at before it was even the thing, very very.

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Speaker 6: Good Jamie, But so the Calisters were just obsessed with Veggiemites.

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Speaker 1: So loves their own brand, baby, you know, like.

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Speaker 5: I think, unfortunately from the father when it rolled off

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Speaker 5: the production line in the early twenties, it was a

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Speaker 5: complete not a dart, and so we had to have

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Speaker 5: it on everything. And that's lasted with in his whole mark.

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Speaker 2: And you guys, hav have you guys still got the

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Speaker 2: got the stocks from twenty two? Have you still got

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Speaker 2: the vintage the twenty two vintage floating around somewhere?

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Speaker 5: Jamie, No, No, we haven't, but I'm sure it'll still

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Speaker 5: be good to go.

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Speaker 3: Would we probably wouldn't. Yeah, it's that salty, bloody good.

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Speaker 1: It's naturally preserved. It's a preservative itself.

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Speaker 6: Absolutely so sorry, So Jamie, Sorry, just to just to

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Speaker 6: bring this back to why you know, we're loving talking

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Speaker 6: about Veggie might but.

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Speaker 1: I'd love to share a bottle of the twenty two

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Speaker 1: with Jamie.

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Speaker 3: Special with that. Yeah, forget the grange, Yeah, figure out

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Speaker 3: can't it?

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Speaker 1: You know?

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Speaker 6: Sorry, it's Jamie, you're your direction, you're your help for

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Speaker 6: this whole thing is just put it on thick.

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Speaker 5: Yeah, well, I reckon, it's got to be a little

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Speaker 5: bit more than dirty butter surely.

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Speaker 3: More than dirty, A little bit well th dirty.

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Speaker 6: What would your thoughts be on We had a call

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Speaker 6: yesterday which we think was quite brilliant. A woman said

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Speaker 6: that keep putting on the veggiemite until the smell of

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Speaker 6: butter disappears.

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Speaker 3: Is that something that your grandfather would endorse?

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Speaker 5: I think he would absolutely.

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Speaker 3: I can't like it. Go okay, that's good.

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Speaker 1: It's crisp business.

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Speaker 3: It gives it a bit more.

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Speaker 2: It's not for everybody, okay, okay, now, well don't say that, mate.

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Speaker 2: You're the son of you're the grandson of Cyril Perpos.

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Speaker 5: I mean, as I said, I didn't want to tell

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Speaker 5: everybody how to eat it. I mean everybody's very The

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Speaker 5: thing about it is veggie might. It's just not my story.

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Speaker 5: It's everybody's story and we love to have it in

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Speaker 5: many different ways.

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Speaker 2: Australia spread you like okay, Well, I'm not surprised, Jamie.

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Speaker 2: You are the grandson of the maker, the creator of veggiemight.

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Speaker 1: Jamie, thank you so much for joining us on Willem.

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Speaker 5: Wouldy no worries one thing? How do you guys like it?

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Speaker 1: Well, we're not sure, mate, that's what this is all about.

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Speaker 2: I can't describe it. I cannot describe it. And unfortunately,

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Speaker 2: I mean, it's in your blood. I'm sure if you've

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Speaker 2: got a hospital, you don't get an IV you just

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Speaker 2: straight veggimin in the veins, I imagine, whereas for most

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Speaker 2: Australians it's a little bit less than that. And we're

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Speaker 2: trying finding it very hard to to find what that

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Speaker 2: amount is.

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Speaker 1: So I appreciate your help, Jamie.

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Speaker 2: Thank you so much, Jamie, Jamie, if we tried to,

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Speaker 2: I mean, are you still in touch with Veggimi at all? Like,

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Speaker 2: are you guys obviously still own a controlling share in

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Speaker 2: the company given that it's probably worth hundreds.

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Speaker 5: No, no, no, absolutely not, absolutely delighted as the family. The

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Speaker 5: Australian Company have recently brought Veggie Make back into Australian hands.

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Speaker 5: So you come off for any.

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Speaker 3: More, Jamie.

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Speaker 6: Surely when you walk into Beger it's like when Bruce

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Speaker 6: Wayne walks into Wayne Enterprises and they're like, oh my goodness,

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Speaker 6: it's Jamie.

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Speaker 5: It is good. It is good to go down there.

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Speaker 5: And as I said, a great Australian company that what.

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Speaker 1: Do you want?

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Speaker 5: Oh?

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Speaker 1: Great?

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Speaker 2: Great to hear Jamie, thanks so much for joining us

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Speaker 2: about legend Jamie Callius to there. Somebody must have sold

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Speaker 2: vegimight in the fifties, and my god, they're regretting that.

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Speaker 1: To this day.

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Speaker 2: Anyway, we're still trying to find the perfect amount of

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Speaker 2: it you want to put on the spread.

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Speaker 1: The quest continues.

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Speaker 6: Now you're done with that, why not check out more

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Speaker 6: from Will and Woodye on the Full Show podcast.