Speaker 1: It's in the news today, but it was actually on
Speaker 1: TV Reload the podcast last week that life. Hi guys,
Speaker 1: welcome back to TV Reload. I want to thank you
Speaker 1: so much for clicking and downloading on today's episode with
Speaker 1: Lord s the sixth the limited contestant on mastershef Australia,
Speaker 1: which is on Network ten from Sundays through to Thursday
Speaker 1: nights at seven point thirty. Growing up in Melbourne, Lords
Speaker 1: is fortunate to have had a heavy Spanish influence in
Speaker 1: her life and her cooking. With her mother Lally and
Speaker 1: Yahya and Maria hailing from Catalonia, the family has a
Speaker 1: strong tie to its maternal homeland, with a variety of
Speaker 1: Mediterranean influences. This youngest of three children became a vegetarian
Speaker 1: at a very early age, which saw her cooking for
Speaker 1: herself a lot more, a perfectionist in many areas which
Speaker 1: we saw on the show, and a high academic achiever.
Speaker 1: I must say Lords already has a university degree under
Speaker 1: her belt and is working hard in her marketing. But
Speaker 1: I kind of feel like we're going to see a
Speaker 1: lot more with her cooking. Lords will bust a theory
Speaker 1: of mine about her name and if she was in
Speaker 1: fact named after Madonna's daughter. We will also unpack this
Speaker 1: week's episodes, from cooking outside, choosing to make ice cream
Speaker 1: in thirty degree heat, and the elimination cook that saw
Speaker 1: her being sent home. I will find out if Lords
Speaker 1: thought that nat would use her immunity pin, and if
Speaker 1: she herself would have used an immunity pin if she'd
Speaker 1: had one to use. We will discuss the judges' relationships
Speaker 1: behind the scenes and find out which of the judges
Speaker 1: that she clicked with the most. There is so much
Speaker 1: to unpack with Lordis, as you can imagine, so sit
Speaker 1: back and relax as we unpack the wonderful world of
Speaker 1: Master Chef Australia.
Speaker 2: Hello, Hello, Hello, Hi, how you going.
Speaker 1: I'm doing really well. I wanted to say to start off,
Speaker 1: congratulations on your Master Chef journey. How exciting.
Speaker 3: Yeah, it is very exciting. Even though it's over now,
Speaker 3: I feel like it's still just beginning at the same time. Yeah,
Speaker 3: it's all been a big whirlwind.
Speaker 1: I want to know from you like to watch the
Speaker 1: show back because we all know it was filmed a
Speaker 1: few months ago and you've got sort of the stress
Speaker 1: of worrying about how it's going to look. Do you
Speaker 1: have to drink a lot of red wine to watch this?
Speaker 1: What's the process into sort of calming the nerves?
Speaker 3: Yes, I will admit I got quite drunk of my
Speaker 3: first viewing party.
Speaker 2: Uh huh.
Speaker 3: To be honest, it's very funny watching it all back
Speaker 3: because you know what's happened, but you'll also forget at
Speaker 3: the same time because there's so many little moments that
Speaker 3: you don't know have been captured, sometimes embarrassing little moment,
Speaker 3: sometimes funny moments, and to have people you know commenting
Speaker 3: on them, being like last night you did this, and
Speaker 3: you were like, what night I did that? I was
Speaker 3: sitting at home last night. So it's funny in that sense,
Speaker 3: but it's really enjoyable watching it back with everyone and
Speaker 3: having everyone able to celebrate it with you a lot.
Speaker 1: Well, you kind of set yourself up here because now
Speaker 1: I want to know what your number one most embarrassing
Speaker 1: moment is from Oh my god, I just I'm sure
Speaker 1: there's lots, because we're all very self critical, but like,
Speaker 1: I want to know about you, what's number one?
Speaker 3: Oh, number one embarrassment? I think this is very niche
Speaker 3: I think I wasn't captured, but when I did the
Speaker 3: Vick Market Challenge, we all were sprinting towards our benches
Speaker 3: and I was trying to show off and thought it
Speaker 3: would be funny to sprink faster than the rest of
Speaker 3: my team, and I ended up just absolutely crashing onto
Speaker 3: the floor, flipping over, hurting my arm a little bit.
Speaker 3: So that was pretty embarrassing because karma kind of got
Speaker 3: me in them pretty badly. I filled out very very hard.
Speaker 1: That'll show you find to prove that you're the youngest.
Speaker 1: You know, you're like, yeah, I mean two exactly.
Speaker 3: I know I got the body of an eight year old,
Speaker 3: So yeah, it didn't really work out.
Speaker 2: I thought you looked very glamorous.
Speaker 1: I thought you looked very gorgeous on this show, so
Speaker 1: I don't think you have to worry about that.
Speaker 3: Thank you.
Speaker 1: When you turned up on the show, my best friend
Speaker 1: and I were watching it together and we have been wondering,
Speaker 1: and I said to my friend, Chrissy, don't worry, I'm
Speaker 1: chatting to them. I'll get to ask this question. But
Speaker 1: were you named after Madonna's daughter? Because that's our theory.
Speaker 1: That's our theory.
Speaker 3: Okay, absolutely not. Sorry to just follow any ruins. I
Speaker 3: was not. My mom is definitely not a Madonna fan.
Speaker 1: Unfortunately, we did the maths on it, so we were like, oh, wow,
Speaker 1: they're the same, They're around the same age. This is
Speaker 1: very clear to us that your mother is a mad
Speaker 1: Madonna fan.
Speaker 2: And that's heaved got the name. But no, what's the story?
Speaker 3: So much more boring than that. My mom's Spanish, so
Speaker 3: she's from Catalonia, and she wanted to give me and
Speaker 3: my siblings, but mostly me, a European name. So even
Speaker 3: though I'm sunished, she went with a French name, which
Speaker 3: is lud so it's a place in France and it's
Speaker 3: a very common name in Spain as well for girls.
Speaker 3: So yeah, I got chosen to have the most random
Speaker 3: name on the internet. And I've seen some good food
Speaker 3: articles by authors commenting on it quite a bit, and
Speaker 3: people always butchering it. So it's been a colored life
Speaker 3: with this name. It's certainly prompted a lot of wrong
Speaker 3: pronunciation and stuff like that.
Speaker 1: But and then you just tell people call me DEAs,
Speaker 1: which is like the most butchered version of the European
Speaker 1: Oh butcher.
Speaker 3: Oh my god. When people started calling me dead, I
Speaker 3: was like, you do realize I found like a great
Speaker 3: eighty year old gum like Uncle jaz Do. I not
Speaker 3: like it's the furthest thing from what my mum imagined.
Speaker 3: You know, the start of sophisticated latter.
Speaker 2: Is dead money.
Speaker 3: She's ever in the room people call it, I know,
Speaker 3: oh literally.
Speaker 1: When did you realize that you had a passion for cooking,
Speaker 1: because you know, at twenty two years of age, I
Speaker 1: don't know if I knew much about what my passions
Speaker 1: were and what my interests were.
Speaker 3: I was always into my cooking a little bit because
Speaker 3: my mum was an amazing cook and which I would just
Speaker 3: spay quite a few times. So I was very connected
Speaker 3: to from my Spanish heritage and cooking through that. But personally,
Speaker 3: I think it was just I was propelled into cooking
Speaker 3: kind of through circumstances. I when I was sixteen, I
Speaker 3: decided to, like most teenagers, be rebellious and become vegetarian
Speaker 3: regis caaring in my family of five, so I kind
Speaker 3: of was forced to cook a lot of my meals
Speaker 3: myself because my family had a lot of meat like
Speaker 3: most odds, and I started cooking for myself a lot
Speaker 3: more so. That and food tech class in high school
Speaker 3: I basically just started cooking for myself and then during
Speaker 3: year twelve and UNI, I used it as a way
Speaker 3: to de stress and I found it was very relaxing
Speaker 3: and my favorite way to spend the weekend. And then
Speaker 3: I thought, you know, I love watching esthetic recue tiktoks
Speaker 3: on Instagram and TikTok, so I just decided to start
Speaker 3: my own rescue page on Instagram and then it kind
Speaker 3: of just blost from there. I saw people really appreciated
Speaker 3: what I would post on miss Peckish, which is my
Speaker 3: little food Instagram account, and yeah, people just appreciate it,
Speaker 3: which made me love it even more.
Speaker 2: Is that how they found you? Though?
Speaker 1: Because I know that with a lot of these shows,
Speaker 1: I mean, you do need to apply most and particularly
Speaker 1: Master Chef it is one of those shows that mostly
Speaker 1: people get on by applying. But didn't they see your
Speaker 1: work on your tiktoks? Is that how they came to you?
Speaker 3: One of the scouting people did, yeah, see my mistakation
Speaker 3: reached out to me, and then I thought, yeah, why
Speaker 3: not apply? It doesn't sound like fun.
Speaker 1: Is it a long conversation or were you like did
Speaker 1: you have to come home and talk about it? Like
Speaker 1: what was the first, like when they approached you.
Speaker 3: It was more just online, and then you know, I
Speaker 3: kind of took it from there with the applying online.
Speaker 3: So yeah, I kind of took it into my own
Speaker 3: hands kind of thing.
Speaker 1: How hard is this competition though, in comparison to what
Speaker 1: you prepare yourself with mentally, Oh.
Speaker 3: It's pretty hard. I mean I tried to treat it
Speaker 3: like an exam and study a lot and memorize recipes
Speaker 3: of course, because you know, you don't have any recipes
Speaker 3: in front of you. But still at the end of
Speaker 3: the day, you cannot know everything they could ever ask
Speaker 3: for you. I mean, if they were to say, today
Speaker 3: we're doing you know, Korean challenge and you hadn't ever
Speaker 3: learned Korean dishes or knew about Korean cooking, you were
Speaker 3: kind of screwed. So that's the scary thing. You know,
Speaker 3: the world of cooking is so broad and large that
Speaker 3: even if you're the most amazing, experienced order chef, I
Speaker 3: still think you'd be able to go. So that's kind
Speaker 3: of why I think you just have to go into
Speaker 3: it even when you're not ready. I mean I was
Speaker 3: the furthest thing from ready. I'm not very good at
Speaker 3: butchering meat or fish or you know, other technical things.
Speaker 3: But I was just like, you know what, stuff, this
Speaker 3: is the coolest thing I'll ever do. I might as
Speaker 3: well say yes and try it out.
Speaker 1: And you're good at following recipe I noticed, which you know.
Speaker 1: I mean, maybe didn't look that way last night on
Speaker 1: the cook but from what we see and what we
Speaker 1: know of you, you're good at following that, you know.
Speaker 1: I was going to say though, I had lil on
Speaker 1: the other day and we were talking about the comparison
Speaker 1: to the English version and the Australian version of Master Chef,
Speaker 1: and then yeah, oh you did well. I had people
Speaker 1: writing to me afterwards, and you know that some English
Speaker 1: contestants wrote to me to say that in the downtime
Speaker 1: they actually get cooking books out and they get them
Speaker 1: all to study these cooking books in between, because you know,
Speaker 1: with the show there's a lot of downtime. They actually
Speaker 1: get them to do a lot of this research during filming.
Speaker 1: And then I I don't think they do that here
Speaker 1: in Australia though. Do They're not sitting around reading books
Speaker 1: in a cooking library.
Speaker 3: Oh no, we're kind of just for you to do.
Speaker 3: If we have some time. You know, you can spend
Speaker 3: it how you want, since it is a very stressful environment.
Speaker 3: If you wanted to read a cooking book, you could.
Speaker 3: Otherwise you could phone a friend. But it's mostly just
Speaker 3: time for you to relax a little bit and you know,
Speaker 3: go to the bathroom or eat a bite of food
Speaker 3: or something like that.
Speaker 1: You know. What also was funny for me was I
Speaker 1: love it when Master Chef goes on the road. And
Speaker 1: I thought it was lovely because I spend a lot
Speaker 1: of time in Bendigo. My partner's found all there, so
Speaker 1: I love it, and so I love the world to
Speaker 1: see that you guys weren't there. But is it for
Speaker 1: my brain? It might be distracting to be outside of
Speaker 1: the norm. So getting used to the Master Chef kitchen
Speaker 1: and then being outside, was there any difference in the
Speaker 1: way in which it affected you cook by you know,
Speaker 1: maybe not being in the comforts of what you've gotten
Speaker 1: used to.
Speaker 3: Yeah. Absolutely, I mean we'd just gotten us to the
Speaker 3: huge Master kitchen where there's so much equipment and you're
Speaker 3: always running back ten times a cook for like an
Speaker 3: extra onion you got of that sort of thing. So
Speaker 3: it's one thing to get used to the Marshall kitchen,
Speaker 3: which is very unlike anyone basic home kitchen, but then
Speaker 3: to be taken out a trouble, awkward out of all
Speaker 3: things and cooking outside of the elements where it's very hot,
Speaker 3: your sweating, there are flies buzzing around, you know, there
Speaker 3: are things you have to think of that you didn't
Speaker 3: think of before. Oh, it just changed everything, and I
Speaker 3: think that left people pretty stressed and underprepared. So yeah,
Speaker 3: the change your environment. For example, my ice cream Sam
Speaker 3: Addresses recipe that was totally I think it was my
Speaker 3: own fault, but the temperature probably didn't help either.
Speaker 1: My Smacks ice cream because I've made ice cream, I
Speaker 1: mean not for a very long time. I'm forty four
Speaker 1: and I remember attempting ice cream and all I can
Speaker 1: remember about that process was that it was much longer
Speaker 1: than what I'd anticipated, Like I was having to go
Speaker 1: back and try it, and it was just taking I
Speaker 1: think it took like twice as long as I expected.
Speaker 1: So when you hear that it was like thirty five
Speaker 1: degrees or thirty degrees in Bendigo that day and I
Speaker 1: know that weather, well, I was like, oh, scrap the
Speaker 1: ice cream disc.
Speaker 3: I know what was I thinking? What was I thinking?
Speaker 3: I think I just you know, you get into a
Speaker 3: thought bubble and you're like, right, I'm going to do this.
Speaker 3: It's going to add this image in my head of
Speaker 3: them like bring apart the ice cream sandwich and the
Speaker 3: caramel kind of drizzling over it, and then just being like, wow,
Speaker 3: olive oil. I this is delicious, And that did not
Speaker 3: have an obviously expectations of that's reality. But yeah, but
Speaker 3: in saying that, the fact that David's ice cream worked,
Speaker 3: and I think it was Sue's ice cream also worked,
Speaker 3: showed that at the end of the day, my asom
Speaker 3: could have worked. I think maybe the addition of the
Speaker 3: olive oil kind of messed up the properties. But yeah,
Speaker 3: my own thought at the end of the day.
Speaker 1: It's kind of when you think about it, you're like,
Speaker 1: it's a really hot day. I want to be the
Speaker 1: ice cream lady, you know, the kids that hands out
Speaker 1: of the ice cream. I mean it does meant yeah,
Speaker 1: you're mister whipping.
Speaker 3: Exactly. Yeah. Oh no, I hope that title doesn't stick.
Speaker 2: Well, let's hope it doesn't.
Speaker 1: What how did you think about the women that you
Speaker 1: were cooking with? Because I liked watching.
Speaker 2: I don't know.
Speaker 1: Maybe it's because most of my friends are female. I
Speaker 1: don't know, but I loved that there was these four
Speaker 1: excellent women, and the judges even called it out to say,
Speaker 1: this is the toughest group of girls going into this.
Speaker 1: What did you think about it when you looked at
Speaker 1: these three other faces standing next to you.
Speaker 3: I was so happy, I mean girl power. I absolutely
Speaker 3: love my ladies, So I was really happy. I mean,
Speaker 3: they're all such supportive, amazing women, and yeah, I thought
Speaker 3: it was a super fun cook We're all in it together.
Speaker 3: It's funny even though you're competitors and you're all not
Speaker 3: the one who wants to go home, You're still you
Speaker 3: bond really quickly in Marshift, and you've kind of become
Speaker 3: like a little family. So even though you're sad if
Speaker 3: you're going home, you're so happy that they get to
Speaker 3: stay in. So I was actually really excited to cook
Speaker 3: with those three girls, even though I knew we were
Speaker 3: going to be competing against each other.
Speaker 1: I mean, what is the hierarchy when you start cooking
Speaker 1: in that? Being that experience with the truffle Kerfuffle, I
Speaker 1: think it was the way it was explained, you know,
Speaker 1: did you was there a hierarchy in your mind about
Speaker 1: who was the better cooks going into it?
Speaker 3: Oh, it's hard to say. I mean, I think Nat,
Speaker 3: having won the immunity pin at the beginning of the competition,
Speaker 3: she I expected her to be a strong cove contender.
Speaker 3: But I think they're all very strong cooks, so I
Speaker 3: didn't really see it as a hierarchical being just you know,
Speaker 3: I can't have to try really hard to beat them all,
Speaker 3: which did not happen.
Speaker 2: So did you think Nat? Did you? I thought Nat
Speaker 2: may use her immunity pin.
Speaker 1: And the reason why I was trying to ask you
Speaker 1: about that was that this is how I work, like
Speaker 1: when it comes to a competition. I'm always looking at
Speaker 1: the numbers and looking at the odds, And I wondered
Speaker 1: whether or not you were technically looking at it as
Speaker 1: though you're competing against two chefs, because well, she can
Speaker 1: use an immunity pin, so I'd kind of push her
Speaker 1: to the side and just feel like I'm pitting against too,
Speaker 1: if that make sense.
Speaker 3: Yeah, I get you. Honestly, it was in the back
Speaker 3: of my mind. I wasn't even thinking so I feel
Speaker 3: like you're just concentrating on yourself in the cook I
Speaker 3: wasn't really thinking about NAT's immunity pin, but knowing that,
Speaker 3: I wasn't surprised she didn't use it because I think
Speaker 3: she would only and this is what I would do
Speaker 3: in most people, I think would do only use it
Speaker 3: if she really needed to, And in the end she didn't.
Speaker 1: So I'm stressed about that because you know, these shows,
Speaker 1: like whether you've got an idol on survivor whether you
Speaker 1: have a pin on Master Chef, you're you know, these shows,
Speaker 1: you do go home on a whim. You know, it's
Speaker 1: not like, yeah, point judging you on a resume, do
Speaker 1: you know what I mean? It's literally that moment. And
Speaker 1: so yeah, I guess for me, if I got a
Speaker 1: pin or I got an idol or whatever it was
Speaker 1: on these shows, I feel like I'd flush it straight away,
Speaker 1: you know, I just don't know.
Speaker 3: Yeah, No, that's true. I guess you have to have
Speaker 3: a strategy in place then and just be really careful.
Speaker 3: But you're right, I mean, you don't want to hold
Speaker 3: onto it for too long and then not use it
Speaker 3: and then go home. That would be awful. So yeah,
Speaker 3: I totally get what you mean.
Speaker 1: Would you have used a pin in that cook because
Speaker 1: I don't know if I would have if ill, because
Speaker 1: I actually thought your dish to me and who am I?
Speaker 1: I'm a cook that can make the bolonnaise at home
Speaker 1: or do I? But like I didn't pick you as
Speaker 1: the person going home even when they were tasting it,
Speaker 1: so like I didn't know whether or not you would
Speaker 1: have used it.
Speaker 3: Yeah, I wouldn't have used it until probably the last
Speaker 3: like two minutes when I overcooked that egg. And then
Speaker 3: maybe at that point I would have been like, okay,
Speaker 3: it's time to pull the pin quite literally.
Speaker 1: Had you worked with truffles before, because I've never worked
Speaker 1: with that, And whilst I loved truffle salt, I'm not
Speaker 1: a big fan of truffle in a restaurant.
Speaker 2: Oh quite rich, So.
Speaker 3: Completely with you. Yeah, I love truffle oil. I love
Speaker 3: putting on pasto, pasts and stuff like that. True trustles themselves.
Speaker 3: It tastes like dirt to me, you like, so.
Speaker 2: Like, how would you like to eat this? Probably found
Speaker 2: on the ground? No, thank you, I'll pass.
Speaker 3: So yeah, I haven't worked with truffle as much at all,
Speaker 3: and I wasn't sure, you know, to my taste, but
Speaker 3: they tasted the inside of my feeling and ifa well,
Speaker 3: but definitely trufly. I can definitely taste trouble. And then
Speaker 3: they commented that it was not I was strong enough
Speaker 3: truffle taste. So it just shows how subjective it is
Speaker 3: and how if you like tufle, you need a lot
Speaker 3: and if you don't, you don't want a lot. So, yeah,
Speaker 3: that was my first time using real truffle, which may
Speaker 3: have added to my disadvantage.
Speaker 1: Yeah, I mean it looked delicious. I mean the smoked
Speaker 1: egg yolk raviolo. I thought, you know, with the truffle
Speaker 1: and asparagus, it looked delicious.
Speaker 2: It looked impossible.
Speaker 1: But did you get to try it, because I mean,
Speaker 1: is this something you would normally want to eat? Like,
Speaker 1: did you make enough for you to be trying along
Speaker 1: the way or did you get to try it once
Speaker 1: it was done?
Speaker 3: So we tried it at the beginning just to like taste,
Speaker 3: you know, what we were looking out for. But I
Speaker 3: tried like some of my element elements that if there
Speaker 3: were any spare, like the jew and stuff like that.
Speaker 3: But I didn't try my passer at all because I
Speaker 3: think I literally just made one raviolo, and that was
Speaker 3: the one that went to the judges. No, I didn't
Speaker 3: try most of my elements.
Speaker 1: Okay, Unfortunately, I did love the noise that you made
Speaker 1: when you got the pastor out.
Speaker 2: You were like, ooh, this is pretty you know, yeah,
Speaker 2: it was.
Speaker 3: So pretty old. The stripe path, Yeah, I thought that
Speaker 3: was starting up quite excited to make that up at
Speaker 3: home one day when I'm less traumatized.
Speaker 1: Back when you're less traumatized. Yeah, don't go back anything
Speaker 1: that's going to give you immediately PTSD. You know, yeah,
Speaker 1: exactly exactly. I thought, you know, when you were reducing
Speaker 1: the jew, I was like, because I've tried to reduce
Speaker 1: you before, and I've put it into the frypan and
Speaker 1: then it has gelatinized. Was it really that running that
Speaker 1: you thought you could put it back into the because
Speaker 1: I mean, being an expert as you are with following instruction,
Speaker 1: you kind of cooked that enough.
Speaker 2: I felt anyway, Like I think if.
Speaker 1: You'd sit there for a while, it would have solidified
Speaker 1: more than, you know, just a little bit more to
Speaker 1: the level that you wanted it to do. You think
Speaker 1: that's the issue was that you thought, oh god, this
Speaker 1: is too runner. I've got to try and clag it up.
Speaker 3: Yeah, I think it was just a lack of knowledge.
Speaker 3: I've never really cooked a joo, so in the competition
Speaker 3: I mostly cooked sweet foods and at home I mostly
Speaker 3: do baking, so I've never cooked a zoo, so I
Speaker 3: wasn't really sure exactly what I was for. I mean,
Speaker 3: I try Liam's dish, of course, but I totally should
Speaker 3: have let it siff because it was pretty hilarious last
Speaker 3: night when they picked it up and it was just
Speaker 3: like a jelly It was so funny. But yeah, totally
Speaker 3: overdid it. So yeah, as you said, I should have
Speaker 3: let it see it for a lot longer.
Speaker 1: You know, I love asking really random questions about the
Speaker 1: Master Chef experience. You know, we've got four new judges there,
Speaker 1: and I was curious, you know, the clicks amongst them,
Speaker 1: Like is Poe hanging out with Andy? Was like, what's there?
Speaker 1: What's the relationship like with all of them on set?
Speaker 1: Because I kind of think that John Christoph he's seeming
Speaker 1: like a bit of a lone wolf and is more
Speaker 1: by himself going around giving instruction. What's the dynamics like
Speaker 1: amongst those four?
Speaker 3: From what I can see, they're all definitely friends that
Speaker 3: are always laughing and you know, taking the peers and
Speaker 3: stuff like that. I think Sofia and Poe have built
Speaker 3: up a strong friendship. They always seem to be like
Speaker 3: on social media and stuff and talking about how close
Speaker 3: they are. But I don't think there's any divisions at all.
Speaker 3: Everyone seems really friends and everyone need to get on well.
Speaker 3: So I think, you know, clicks always happened between the
Speaker 3: past and between the judges, but they all seem to
Speaker 3: be on a even playing field. Yeah, nice to see.
Speaker 2: Who did you learn from out of those judges the most?
Speaker 3: Like?
Speaker 1: What was the I've been asking people. I just realized
Speaker 1: before when you mentioned did you listen to Lil's chat
Speaker 1: that I've been putting people under the pressure? Well, who's
Speaker 1: your cap? Who's your favorite judge? Who's your favorite contestant?
Speaker 1: Can you oblige? Can you help me with the answers
Speaker 1: to those I can?
Speaker 3: I would have to say, hands down, Poete was my
Speaker 3: favorite judge. All the judges were great, but I really
Speaker 3: liked her. I think she was very genuine and being
Speaker 3: a contestant herself, she had a real interest in helping
Speaker 3: us and supporting us. You know, she'd give us advice.
Speaker 3: When the competition ended, she gave me some career advice,
Speaker 3: which was really nice, and I talked about, you know,
Speaker 3: how she runs a jam bathed market stare. I talked
Speaker 3: to her about starting my own baking market store one
Speaker 3: day in the future. That's kind of part of my
Speaker 3: food dream. And she got really honest advice about how
Speaker 3: you run a stall the financial side of things, so
Speaker 3: early should have that because some people, you know, when
Speaker 3: the cameras stop rolling, they could just go back to
Speaker 3: their green room and ignore you. But I was really
Speaker 3: lovely and down to earth.
Speaker 1: And then the favorite contestant, like who who did you
Speaker 1: click with? Well, who do you want to win?
Speaker 3: Who do I want to win? Oh? Can I pick two?
Speaker 3: Or do I have to pick one?
Speaker 1: You have to do one. It's like Sophie's choice with
Speaker 1: Meryl Streep. Have you seen that movie?
Speaker 3: I actually haven't.
Speaker 2: You should watch it. It's awful.
Speaker 1: Okay, and Chest to pick between two of our children,
Speaker 1: so like, you know, oh my god, you pick one
Speaker 1: was impossible?
Speaker 3: Okay, Okay, I am going to pick David. I think David.
Speaker 3: He's lovely. He was one of my closest friends on
Speaker 3: the show. But I also think he's just an amazing chef.
Speaker 3: We can see his brain like ticking over whenever he
Speaker 3: cooks and he does experiments. He plates up beautiful, aesthetic
Speaker 3: looking food. I mean what he did in the French
Speaker 3: elimination challenge that was just like stunning, and I think
Speaker 3: it was really interested and entertained people seeing how he
Speaker 3: buckpacked one part of the apple and then left the
Speaker 3: other part standard. I think it was really interesting. So
Speaker 3: I think David, yeah, deserves to potentially win. But everyone,
Speaker 3: at the.
Speaker 1: End of the day, do you think there's something wrong
Speaker 1: with me that I really enjoy asking that question every
Speaker 1: time and people are.
Speaker 2: Like, no, I want to mention, and I'm like, no.
Speaker 3: I think it's smart business. You know, it's what goods
Speaker 3: the views. So yeah, you're doing it.
Speaker 2: Okay.
Speaker 1: So at the end of the show, when we saw
Speaker 1: you being eliminated, you sort of mentioned that you want
Speaker 1: to use this drive and ambition to get to where
Speaker 1: you want to go with your cooking and what you've learned. Well,
Speaker 1: what is the dream? I mean, you didn't really say
Speaker 1: what the ambition was at that point. And we've had
Speaker 1: a bit of time since you've left the kitchen in
Speaker 1: real life. You know what's happening? Where are you going?
Speaker 3: My dream is two parts. I think. One dream, as
Speaker 3: we saw in the first elimination challenge, is to publish
Speaker 3: my own cookbook. I'm obsessed with cookbooks. My question is
Speaker 3: so large you can barely fit at my parents' house.
Speaker 3: I just loved looking through them. It's what insis me
Speaker 3: to cook. You know, beautiful pictures, beautiful rest is the
Speaker 3: introduction by the chef at the beginning. I love it all.
Speaker 3: And then secondly, I would love to one day either
Speaker 3: run my own farmer's market stall. I think that's just
Speaker 3: the cutest, quaintest idea, and I love the farmer's market
Speaker 3: and I really love pose. I want to go to
Speaker 3: Adelaide and see her just for that. Otherwise, to start
Speaker 3: my own home baking business like a million Jackson. Did
Speaker 3: you know people can commission and order a celebration cake
Speaker 3: or a tart or a boxing cupcakes and I bake
Speaker 3: it on request, deliver it in beautiful packaging, you know,
Speaker 3: a really experienced based project. So there are a few
Speaker 3: of my ideas that I'm really key too, I will.
Speaker 1: Say, without having really any experience. And now I'm putting
Speaker 1: on my judges hat there's a lot of ideas there,
Speaker 1: so like pick something I know and just process because
Speaker 1: it's so easy.
Speaker 3: You know.
Speaker 1: What's so interesting when you come off these reality shows,
Speaker 1: there's like this rush that happens and then you kind
Speaker 1: of overwhelm yourself with where you want to take it.
Speaker 1: And it's really interesting from my knowledge of it, how
Speaker 1: many people don't need to win to then level up.
Speaker 1: And it's usually the because they've started with something small
Speaker 1: you know.
Speaker 3: Yeah, that's so true and getting a.
Speaker 1: Rolling because yeah, but yeah, but from I know that,
Speaker 1: it probably seems a bit strange coming from me, like
Speaker 1: who am I?
Speaker 3: But I just think that I know you're absolutely right
Speaker 3: and I'm really apprecient that by it, because I should
Speaker 3: pick one. It's hard, you know, you have all these
Speaker 3: big ideas and then sometimes they might not go anywhere,
Speaker 3: so you just have to choose one really and run
Speaker 3: with it. So yeah, I should put some proper thought
Speaker 3: into it sometime soon and get it going.
Speaker 1: Okay, So before you go, It's something I ask everyone
Speaker 1: who joins the podcast, is what is something from behind
Speaker 1: the scenes, something that we didn't get a chance to see,
Speaker 1: kind of like what it's a bit of a behind
Speaker 1: the scenes secret of what it's like to be a
Speaker 1: contestant on Mastership Australia.
Speaker 3: I would say santry days. Let's say when I did
Speaker 3: the when I was up on the gantry with immunity,
Speaker 3: I was standing in that gantry for quite a few
Speaker 3: hours because it takes testing. It goes for a long time.
Speaker 3: You know, they don't show every cue, but it goes
Speaker 3: quite a few hours. And my god, you don't understand
Speaker 3: even though I'm twenty two standing up there and classing
Speaker 3: for hours. You're back. You know, there are stacks and
Speaker 3: water up there, but boy, it gets tiring. So I
Speaker 3: would say it's actually more exhausting to stand on the
Speaker 3: gantry than to cook. Wow, because when you're cooking, you
Speaker 3: know you're riled up with all this energy and excitement,
Speaker 3: and you know you don't have time to even think
Speaker 3: or be tired or be hungry. When you're standing on
Speaker 3: the gantry, even though it's so exciting to watch people
Speaker 3: and you're just chilling and relaxing and being oh, this
Speaker 3: is a nice life, it's actually pretty tiring. So yeah,
Speaker 3: I think that's something people wouldn't expect or when they're
Speaker 3: watching the show so.
Speaker 1: Yeah, and who are going to apply to this show
Speaker 1: that it listened to this podcast? Go on, buy one
Speaker 1: of those next thing, you know, one of those back
Speaker 1: breaths we see on Instagram advertised.
Speaker 3: Those high camping chairs.
Speaker 2: You've got it here first look.
Speaker 1: Thank you so much for taking the time and being
Speaker 1: so generous with your time and talking with me today.
Speaker 2: I thoroughly enjoyed watching you on the show.
Speaker 3: It was lovely. Yeah, it was good to chat