Speaker 1: A small show, the smallsy show.
Speaker 2: You've all come to Master Chef with a dream, with
Speaker 2: a dream.
Speaker 3: It's your chance to be the new superstar.
Speaker 4: Ladies and gentlemen, please welcome.
Speaker 3: I have Ryan.
Speaker 4: My name's Andy Allen, and I am one of the
Speaker 4: judges on Master Chef. And there is some epic smells,
Speaker 4: some epic energy on.
Speaker 2: The show this afternoon.
Speaker 1: The grand finale of Master Chef is happening this Sunday
Speaker 1: night on Channel ten.
Speaker 2: Andy Allen, welcome to the ship.
Speaker 3: Thank you, small y.
Speaker 1: I'm disappointed you're not in your chef white, so I'm
Speaker 1: not gonna lie to you.
Speaker 2: I thought you could have. Just you know, I should
Speaker 2: dress up for the occasion.
Speaker 3: Dressed up you next time, for sure.
Speaker 2: I'm a big fan of all of your work.
Speaker 3: Thank you.
Speaker 1: Now for what people may not know, you have got
Speaker 1: a sandwich. The word sandwich is dismissive because it's it
Speaker 1: doesn't sell it properly. You have opened an establishment in
Speaker 1: Sydney that does well.
Speaker 2: It's famous for is it Flora? Which is that where
Speaker 2: the original.
Speaker 3: Originally in Florence in nine to ninety one.
Speaker 4: The place is called Island Tico Veneo Beautiful Tuscan flat
Speaker 4: bread sandwiches. Yes, they are about the size of a
Speaker 4: four piece of paper.
Speaker 3: Oh and they are absolutely bloody delicious. Have you have one?
Speaker 2: Look? I have had one in Florence.
Speaker 1: Yes, not yours yet because also too, I want to
Speaker 1: be there, but not while the lines are there, because
Speaker 1: the lines are pretty outrageous at the moment.
Speaker 3: She's been pretty hectic. It does move faster. We're only
Speaker 3: making sandwiches, so it does move pretty quickly.
Speaker 1: Okay, we're going to talk about master ship in a second.
Speaker 1: But what is the key to a good sandwich?
Speaker 3: The bread? The bread, especially the tusk and flat bread.
Speaker 4: The sketchy arta that we're doing is like it's not
Speaker 4: like full blooded for cut sharp.
Speaker 3: It's a little bit thinner, but a really crispy top.
Speaker 4: You know, when you're eating some for Carston sandwiches and
Speaker 4: by halfway you feel like you gotta have an app.
Speaker 1: No, because the bread is so bready exactly, you're just
Speaker 1: not ready bread.
Speaker 2: Yeah, it's very thin.
Speaker 3: Yeah.
Speaker 4: And then the quality ingredients too, like some of the
Speaker 4: some of the salamis and spreads that we're putting inside them,
Speaker 4: Like the ingredients are next level good, but you had
Speaker 4: those two things together, you can't go wrong.
Speaker 2: Where do you stand on Devon on a sandwich? Just heaven?
Speaker 4: Well, there's a few Mortidella sandwiches, can we Yes? Yeah,
Speaker 4: Mortar Dela is just fancy Devon, isn't it?
Speaker 2: You know what? This is the thing? Right?
Speaker 1: People come at me sometimes and go, I want Mortadella
Speaker 1: on a sandwich, and I'm like, excuse, would you put
Speaker 1: Devon on a sandwich? Because if the answer is no,
Speaker 1: then I don't. Just because it's got an Italian name
Speaker 1: doesn't make it any less.
Speaker 2: Devinie right, Yeah, mate, I grew.
Speaker 4: Up on Devon and tomatoes, saw sandwiches on a bit
Speaker 4: of white breads.
Speaker 2: You can relate now, Okay.
Speaker 1: So now that we've got that out of the way,
Speaker 1: Devon's okay for a sandwhich is no shame if anyone
Speaker 1: feeds their kid that this weekend. Yeah, Master Chef the
Speaker 1: Grand Manale Sunday, What a season. I'm always so inspired
Speaker 1: by these people who are just like at home chefs
Speaker 1: and just can whip out some absolutely extraordinary meal.
Speaker 4: I'm inspired every time I walk into that kitchen. I
Speaker 4: learned something new, especially like from.
Speaker 3: The cultural cooks as well.
Speaker 4: I think it was such a beautiful part of my job.
Speaker 4: You know, I grew up in a country town. You know,
Speaker 4: we had a local Chinese. My parents took me to
Speaker 4: Sizzler for my twenty first birthday.
Speaker 1: Hey, and you know I was a late bloom, No
Speaker 1: Sizzler and that cheesy bread institution.
Speaker 2: Yes, yes, yeah, exactly. I don't want you talking down,
Speaker 2: yeah yeah about.
Speaker 4: The I'm not talking about down twenty first birthday.
Speaker 3: I just I just feel I've come a long way
Speaker 3: since then.
Speaker 2: Your paler has matured, I believe.
Speaker 4: Exactly exactly, And so for me, like seeing a lot
Speaker 4: of the cultural cooks come in and cook dishes that
Speaker 4: have been like passed down from generation generation and more
Speaker 4: about the story of like why they do things that way.
Speaker 4: It's a really beautiful part of my job to hear
Speaker 4: those stories, to hear the why, and it's to obviously
Speaker 4: taste how how bloody delicious.
Speaker 1: It is totally heye confession for you, my master chef. Now,
Speaker 1: I don't normally tell people this. I cried, I cried
Speaker 1: in this chip comes on and tell stories about a
Speaker 1: Nona's lemon tree.
Speaker 2: I was a mess.
Speaker 3: So you know.
Speaker 2: I'm gonna there's gonna be tears on Sunday night.
Speaker 4: There'll be tears because it's unfortunately there's a winner and
Speaker 4: there is a loser, and so much happens in the
Speaker 4: lead up to that, Like it is, it's an insane
Speaker 4: grand finale.
Speaker 2: Back to me crying, Yes, you you want to go
Speaker 2: back there?
Speaker 1: Yeah? You ever cried eating the meal? It was so good,
Speaker 1: like it brought a tear to your eye.
Speaker 4: I have, I have and more because like this story
Speaker 4: attached to the food, Like I feel like that's when
Speaker 4: it really really gets me.
Speaker 1: Do when you go out and have dinner at a
Speaker 1: restaurant and people see you walk in, do you think
Speaker 1: they ship themselves?
Speaker 4: Like I do not want to sound like a wine cup,
Speaker 4: but like I don't think they shit themselves.
Speaker 3: They just they know I'm.
Speaker 1: There because you know, not like your Gordon Ramsey. But
Speaker 1: it could be it could be like, oh no, is
Speaker 1: this a hidden camera? Is he about to do a
Speaker 1: new show and just totally rinse me?
Speaker 4: And then I tell them that I devon and tomato
Speaker 4: sauce sandwiches and their.
Speaker 1: Boody's totally fine. Fine, Hey, Master Chef Sunday seven on ten.
Speaker 1: You can watch in stream it for free I'm excited
Speaker 1: to see who wins, but I'm more excited for you
Speaker 1: to do one last plug of your sandwich shop if
Speaker 1: people haven't been to it.
Speaker 4: It is called Island Tick fifty Pits Street in Sydney.
Speaker 1: And what is your if they the menu is and
Speaker 1: I won't. It's in Italian right.
Speaker 4: So it's my absolute go to Pecorino cream, artichoke cream,
Speaker 4: fenal salami, spicy egg plant catcher.
Speaker 2: Oh and then you have a place in Borrowdoo too. Yeah,
Speaker 2: what's that called?
Speaker 3: Three Blue arcs in Burrowdo. It's an amazing, amazing operation,
Speaker 3: six hundred acre farm.
Speaker 4: We work with the farmers to not only grow veggies
Speaker 4: and fruits but also raised cattle, lambs, laying hens, chickens.
Speaker 2: Beautiful.
Speaker 4: It's like you know, paddock to plate, farm to table
Speaker 4: like that gets thrown around.
Speaker 3: This is proper legit.
Speaker 2: I love it. I love it. Wonderful to see you mate,
Speaker 2: Thanks for being on the show, Smallsy.
Speaker 3: Appreciate you mate.
Speaker 1: Thank you. Don't miss a moment of the Smallsy Show.
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