WEBVTT - Interview: Andy Allen

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<v Speaker 1>A small show, the smallsy show.

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<v Speaker 2>You've all come to Master Chef with a dream, with

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<v Speaker 2>a dream.

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<v Speaker 3>It's your chance to be the new superstar.

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<v Speaker 4>Ladies and gentlemen, please welcome.

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<v Speaker 3>I have Ryan.

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<v Speaker 4>My name's Andy Allen, and I am one of the

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<v Speaker 4>judges on Master Chef. And there is some epic smells,

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<v Speaker 4>some epic energy on.

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<v Speaker 2>The show this afternoon.

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<v Speaker 1>The grand finale of Master Chef is happening this Sunday

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<v Speaker 1>night on Channel ten.

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<v Speaker 2>Andy Allen, welcome to the ship.

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<v Speaker 3>Thank you, small y.

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<v Speaker 1>I'm disappointed you're not in your chef white, so I'm

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<v Speaker 1>not gonna lie to you.

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<v Speaker 2>I thought you could have. Just you know, I should

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<v Speaker 2>dress up for the occasion.

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<v Speaker 3>Dressed up you next time, for sure.

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<v Speaker 2>I'm a big fan of all of your work.

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<v Speaker 3>Thank you.

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<v Speaker 1>Now for what people may not know, you have got

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<v Speaker 1>a sandwich. The word sandwich is dismissive because it's it

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<v Speaker 1>doesn't sell it properly. You have opened an establishment in

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<v Speaker 1>Sydney that does well.

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<v Speaker 2>It's famous for is it Flora? Which is that where

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<v Speaker 2>the original.

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<v Speaker 3>Originally in Florence in nine to ninety one.

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<v Speaker 4>The place is called Island Tico Veneo Beautiful Tuscan flat

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<v Speaker 4>bread sandwiches. Yes, they are about the size of a

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<v Speaker 4>four piece of paper.

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<v Speaker 3>Oh and they are absolutely bloody delicious. Have you have one?

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<v Speaker 2>Look? I have had one in Florence.

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<v Speaker 1>Yes, not yours yet because also too, I want to

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<v Speaker 1>be there, but not while the lines are there, because

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<v Speaker 1>the lines are pretty outrageous at the moment.

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<v Speaker 3>She's been pretty hectic. It does move faster. We're only

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<v Speaker 3>making sandwiches, so it does move pretty quickly.

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<v Speaker 1>Okay, we're going to talk about master ship in a second.

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<v Speaker 1>But what is the key to a good sandwich?

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<v Speaker 3>The bread? The bread, especially the tusk and flat bread.

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<v Speaker 4>The sketchy arta that we're doing is like it's not

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<v Speaker 4>like full blooded for cut sharp.

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<v Speaker 3>It's a little bit thinner, but a really crispy top.

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<v Speaker 4>You know, when you're eating some for Carston sandwiches and

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<v Speaker 4>by halfway you feel like you gotta have an app.

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<v Speaker 1>No, because the bread is so bready exactly, you're just

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<v Speaker 1>not ready bread.

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<v Speaker 2>Yeah, it's very thin.

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<v Speaker 3>Yeah.

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<v Speaker 4>And then the quality ingredients too, like some of the

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<v Speaker 4>some of the salamis and spreads that we're putting inside them,

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<v Speaker 4>Like the ingredients are next level good, but you had

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<v Speaker 4>those two things together, you can't go wrong.

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<v Speaker 2>Where do you stand on Devon on a sandwich? Just heaven?

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<v Speaker 4>Well, there's a few Mortidella sandwiches, can we Yes? Yeah,

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<v Speaker 4>Mortar Dela is just fancy Devon, isn't it?

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<v Speaker 2>You know what? This is the thing? Right?

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<v Speaker 1>People come at me sometimes and go, I want Mortadella

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<v Speaker 1>on a sandwich, and I'm like, excuse, would you put

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<v Speaker 1>Devon on a sandwich? Because if the answer is no,

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<v Speaker 1>then I don't. Just because it's got an Italian name

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<v Speaker 1>doesn't make it any less.

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<v Speaker 2>Devinie right, Yeah, mate, I grew.

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<v Speaker 4>Up on Devon and tomatoes, saw sandwiches on a bit

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<v Speaker 4>of white breads.

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<v Speaker 2>You can relate now, Okay.

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<v Speaker 1>So now that we've got that out of the way,

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<v Speaker 1>Devon's okay for a sandwhich is no shame if anyone

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<v Speaker 1>feeds their kid that this weekend. Yeah, Master Chef the

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<v Speaker 1>Grand Manale Sunday, What a season. I'm always so inspired

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<v Speaker 1>by these people who are just like at home chefs

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<v Speaker 1>and just can whip out some absolutely extraordinary meal.

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<v Speaker 4>I'm inspired every time I walk into that kitchen. I

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<v Speaker 4>learned something new, especially like from.

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<v Speaker 3>The cultural cooks as well.

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<v Speaker 4>I think it was such a beautiful part of my job.

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<v Speaker 4>You know, I grew up in a country town. You know,

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<v Speaker 4>we had a local Chinese. My parents took me to

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<v Speaker 4>Sizzler for my twenty first birthday.

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<v Speaker 1>Hey, and you know I was a late bloom, No

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<v Speaker 1>Sizzler and that cheesy bread institution.

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<v Speaker 2>Yes, yes, yeah, exactly. I don't want you talking down,

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<v Speaker 2>yeah yeah about.

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<v Speaker 4>The I'm not talking about down twenty first birthday.

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<v Speaker 3>I just I just feel I've come a long way

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<v Speaker 3>since then.

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<v Speaker 2>Your paler has matured, I believe.

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<v Speaker 4>Exactly exactly, And so for me, like seeing a lot

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<v Speaker 4>of the cultural cooks come in and cook dishes that

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<v Speaker 4>have been like passed down from generation generation and more

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<v Speaker 4>about the story of like why they do things that way.

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<v Speaker 4>It's a really beautiful part of my job to hear

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<v Speaker 4>those stories, to hear the why, and it's to obviously

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<v Speaker 4>taste how how bloody delicious.

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<v Speaker 1>It is totally heye confession for you, my master chef. Now,

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<v Speaker 1>I don't normally tell people this. I cried, I cried

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<v Speaker 1>in this chip comes on and tell stories about a

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<v Speaker 1>Nona's lemon tree.

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<v Speaker 2>I was a mess.

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<v Speaker 3>So you know.

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<v Speaker 2>I'm gonna there's gonna be tears on Sunday night.

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<v Speaker 4>There'll be tears because it's unfortunately there's a winner and

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<v Speaker 4>there is a loser, and so much happens in the

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<v Speaker 4>lead up to that, Like it is, it's an insane

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<v Speaker 4>grand finale.

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<v Speaker 2>Back to me crying, Yes, you you want to go

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<v Speaker 2>back there?

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<v Speaker 1>Yeah? You ever cried eating the meal? It was so good,

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<v Speaker 1>like it brought a tear to your eye.

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<v Speaker 4>I have, I have and more because like this story

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<v Speaker 4>attached to the food, Like I feel like that's when

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<v Speaker 4>it really really gets me.

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<v Speaker 1>Do when you go out and have dinner at a

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<v Speaker 1>restaurant and people see you walk in, do you think

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<v Speaker 1>they ship themselves?

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<v Speaker 4>Like I do not want to sound like a wine cup,

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<v Speaker 4>but like I don't think they shit themselves.

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<v Speaker 3>They just they know I'm.

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<v Speaker 1>There because you know, not like your Gordon Ramsey. But

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<v Speaker 1>it could be it could be like, oh no, is

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<v Speaker 1>this a hidden camera? Is he about to do a

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<v Speaker 1>new show and just totally rinse me?

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<v Speaker 4>And then I tell them that I devon and tomato

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<v Speaker 4>sauce sandwiches and their.

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<v Speaker 1>Boody's totally fine. Fine, Hey, Master Chef Sunday seven on ten.

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<v Speaker 1>You can watch in stream it for free I'm excited

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<v Speaker 1>to see who wins, but I'm more excited for you

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<v Speaker 1>to do one last plug of your sandwich shop if

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<v Speaker 1>people haven't been to it.

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<v Speaker 4>It is called Island Tick fifty Pits Street in Sydney.

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<v Speaker 1>And what is your if they the menu is and

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<v Speaker 1>I won't. It's in Italian right.

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<v Speaker 4>So it's my absolute go to Pecorino cream, artichoke cream,

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<v Speaker 4>fenal salami, spicy egg plant catcher.

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<v Speaker 2>Oh and then you have a place in Borrowdoo too. Yeah,

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<v Speaker 2>what's that called?

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<v Speaker 3>Three Blue arcs in Burrowdo. It's an amazing, amazing operation,

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<v Speaker 3>six hundred acre farm.

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<v Speaker 4>We work with the farmers to not only grow veggies

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<v Speaker 4>and fruits but also raised cattle, lambs, laying hens, chickens.

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<v Speaker 2>Beautiful.

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<v Speaker 4>It's like you know, paddock to plate, farm to table

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<v Speaker 4>like that gets thrown around.

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<v Speaker 3>This is proper legit.

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<v Speaker 2>I love it. I love it. Wonderful to see you mate,

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<v Speaker 2>Thanks for being on the show, Smallsy.

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<v Speaker 3>Appreciate you mate.

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<v Speaker 1>Thank you. Don't miss a moment of the Smallsy Show.

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