WEBVTT - UNPACKED REALITY - MASTERCHEF AUSTRALIA - LOURDES 0:00:00.200 --> 0:00:01.760 It's in the news today, but it was actually on 0:00:01.800 --> 0:00:05.120 TV Reload the podcast last week that life. Hi guys, 0:00:05.200 --> 0:00:07.560 welcome back to TV Reload. I want to thank you 0:00:07.640 --> 0:00:10.520 so much for clicking and downloading on today's episode with 0:00:10.720 --> 0:00:14.440 Lord s the sixth the limited contestant on mastershef Australia, 0:00:14.520 --> 0:00:17.360 which is on Network ten from Sundays through to Thursday 0:00:17.440 --> 0:00:20.919 nights at seven point thirty. Growing up in Melbourne, Lords 0:00:21.040 --> 0:00:24.239 is fortunate to have had a heavy Spanish influence in 0:00:24.280 --> 0:00:27.200 her life and her cooking. With her mother Lally and 0:00:27.320 --> 0:00:30.920 Yahya and Maria hailing from Catalonia, the family has a 0:00:31.080 --> 0:00:35.120 strong tie to its maternal homeland, with a variety of 0:00:35.240 --> 0:00:40.199 Mediterranean influences. This youngest of three children became a vegetarian 0:00:40.280 --> 0:00:42.879 at a very early age, which saw her cooking for 0:00:42.960 --> 0:00:47.080 herself a lot more, a perfectionist in many areas which 0:00:47.080 --> 0:00:49.760 we saw on the show, and a high academic achiever. 0:00:49.960 --> 0:00:53.680 I must say Lords already has a university degree under 0:00:53.680 --> 0:00:56.160 her belt and is working hard in her marketing. But 0:00:56.560 --> 0:00:58.279 I kind of feel like we're going to see a 0:00:58.320 --> 0:01:01.680 lot more with her cooking. Lords will bust a theory 0:01:01.720 --> 0:01:04.200 of mine about her name and if she was in 0:01:04.200 --> 0:01:08.200 fact named after Madonna's daughter. We will also unpack this 0:01:08.240 --> 0:01:11.920 week's episodes, from cooking outside, choosing to make ice cream 0:01:11.959 --> 0:01:14.959 in thirty degree heat, and the elimination cook that saw 0:01:15.000 --> 0:01:17.640 her being sent home. I will find out if Lords 0:01:17.720 --> 0:01:20.679 thought that nat would use her immunity pin, and if 0:01:20.720 --> 0:01:23.640 she herself would have used an immunity pin if she'd 0:01:23.680 --> 0:01:27.080 had one to use. We will discuss the judges' relationships 0:01:27.120 --> 0:01:29.880 behind the scenes and find out which of the judges 0:01:29.880 --> 0:01:32.399 that she clicked with the most. There is so much 0:01:32.440 --> 0:01:34.960 to unpack with Lordis, as you can imagine, so sit 0:01:35.000 --> 0:01:38.080 back and relax as we unpack the wonderful world of 0:01:38.280 --> 0:01:40.480 Master Chef Australia. 0:01:40.560 --> 0:01:42.800 Hello, Hello, Hello, Hi, how you going. 0:01:43.040 --> 0:01:45.759 I'm doing really well. I wanted to say to start off, 0:01:45.880 --> 0:01:49.960 congratulations on your Master Chef journey. How exciting. 0:01:50.360 --> 0:01:53.360 Yeah, it is very exciting. Even though it's over now, 0:01:53.440 --> 0:01:56.280 I feel like it's still just beginning at the same time. Yeah, 0:01:56.320 --> 0:01:58.000 it's all been a big whirlwind. 0:01:58.160 --> 0:01:59.920 I want to know from you like to watch the 0:02:00.240 --> 0:02:02.280 show back because we all know it was filmed a 0:02:02.320 --> 0:02:04.200 few months ago and you've got sort of the stress 0:02:04.200 --> 0:02:05.920 of worrying about how it's going to look. Do you 0:02:05.960 --> 0:02:08.040 have to drink a lot of red wine to watch this? 0:02:08.639 --> 0:02:11.919 What's the process into sort of calming the nerves? 0:02:12.160 --> 0:02:14.520 Yes, I will admit I got quite drunk of my 0:02:14.560 --> 0:02:15.440 first viewing party. 0:02:15.560 --> 0:02:15.960 Uh huh. 0:02:16.000 --> 0:02:18.160 To be honest, it's very funny watching it all back 0:02:18.280 --> 0:02:21.720 because you know what's happened, but you'll also forget at 0:02:21.720 --> 0:02:24.120 the same time because there's so many little moments that 0:02:24.160 --> 0:02:27.040 you don't know have been captured, sometimes embarrassing little moment, 0:02:27.160 --> 0:02:29.960 sometimes funny moments, and to have people you know commenting 0:02:30.000 --> 0:02:32.080 on them, being like last night you did this, and 0:02:32.120 --> 0:02:33.799 you were like, what night I did that? I was 0:02:33.800 --> 0:02:36.320 sitting at home last night. So it's funny in that sense, 0:02:36.440 --> 0:02:39.400 but it's really enjoyable watching it back with everyone and 0:02:39.480 --> 0:02:41.880 having everyone able to celebrate it with you a lot. 0:02:41.880 --> 0:02:44.040 Well, you kind of set yourself up here because now 0:02:44.080 --> 0:02:47.040 I want to know what your number one most embarrassing 0:02:47.080 --> 0:02:50.680 moment is from Oh my god, I just I'm sure 0:02:50.720 --> 0:02:53.679 there's lots, because we're all very self critical, but like, 0:02:53.720 --> 0:02:55.359 I want to know about you, what's number one? 0:02:55.680 --> 0:02:59.560 Oh, number one embarrassment? I think this is very niche 0:02:59.639 --> 0:03:03.400 I think I wasn't captured, but when I did the 0:03:03.560 --> 0:03:08.920 Vick Market Challenge, we all were sprinting towards our benches 0:03:09.280 --> 0:03:11.400 and I was trying to show off and thought it 0:03:11.400 --> 0:03:13.520 would be funny to sprink faster than the rest of 0:03:13.520 --> 0:03:17.800 my team, and I ended up just absolutely crashing onto 0:03:17.840 --> 0:03:21.799 the floor, flipping over, hurting my arm a little bit. 0:03:22.080 --> 0:03:24.919 So that was pretty embarrassing because karma kind of got 0:03:24.919 --> 0:03:28.119 me in them pretty badly. I filled out very very hard. 0:03:28.200 --> 0:03:30.359 That'll show you find to prove that you're the youngest. 0:03:30.480 --> 0:03:33.639 You know, you're like, yeah, I mean two exactly. 0:03:33.680 --> 0:03:35.960 I know I got the body of an eight year old, 0:03:36.000 --> 0:03:37.320 So yeah, it didn't really work out. 0:03:37.400 --> 0:03:38.800 I thought you looked very glamorous. 0:03:38.880 --> 0:03:41.040 I thought you looked very gorgeous on this show, so 0:03:41.080 --> 0:03:43.560 I don't think you have to worry about that. 0:03:44.160 --> 0:03:44.600 Thank you. 0:03:44.840 --> 0:03:46.960 When you turned up on the show, my best friend 0:03:47.000 --> 0:03:50.200 and I were watching it together and we have been wondering, 0:03:50.320 --> 0:03:52.600 and I said to my friend, Chrissy, don't worry, I'm 0:03:52.680 --> 0:03:55.080 chatting to them. I'll get to ask this question. But 0:03:55.400 --> 0:03:59.760 were you named after Madonna's daughter? Because that's our theory. 0:04:00.000 --> 0:04:00.800 That's our theory. 0:04:00.920 --> 0:04:05.160 Okay, absolutely not. Sorry to just follow any ruins. I 0:04:05.200 --> 0:04:07.280 was not. My mom is definitely not a Madonna fan. 0:04:07.360 --> 0:04:11.080 Unfortunately, we did the maths on it, so we were like, oh, wow, 0:04:11.200 --> 0:04:16.159 they're the same, They're around the same age. This is 0:04:16.279 --> 0:04:18.960 very clear to us that your mother is a mad 0:04:19.040 --> 0:04:20.240 Madonna fan. 0:04:20.920 --> 0:04:23.359 And that's heaved got the name. But no, what's the story? 0:04:23.640 --> 0:04:26.760 So much more boring than that. My mom's Spanish, so 0:04:26.960 --> 0:04:30.680 she's from Catalonia, and she wanted to give me and 0:04:30.720 --> 0:04:34.240 my siblings, but mostly me, a European name. So even 0:04:34.279 --> 0:04:37.200 though I'm sunished, she went with a French name, which 0:04:37.279 --> 0:04:39.640 is lud so it's a place in France and it's 0:04:39.640 --> 0:04:42.000 a very common name in Spain as well for girls. 0:04:42.080 --> 0:04:44.960 So yeah, I got chosen to have the most random 0:04:45.040 --> 0:04:47.799 name on the internet. And I've seen some good food 0:04:47.920 --> 0:04:50.960 articles by authors commenting on it quite a bit, and 0:04:51.040 --> 0:04:54.719 people always butchering it. So it's been a colored life 0:04:54.760 --> 0:04:57.560 with this name. It's certainly prompted a lot of wrong 0:04:57.800 --> 0:04:59.279 pronunciation and stuff like that. 0:04:59.560 --> 0:05:02.159 But and then you just tell people call me DEAs, 0:05:02.360 --> 0:05:06.840 which is like the most butchered version of the European 0:05:07.120 --> 0:05:07.720 Oh butcher. 0:05:08.279 --> 0:05:10.320 Oh my god. When people started calling me dead, I 0:05:10.400 --> 0:05:12.440 was like, you do realize I found like a great 0:05:12.600 --> 0:05:15.640 eighty year old gum like Uncle jaz Do. I not 0:05:16.080 --> 0:05:19.040 like it's the furthest thing from what my mum imagined. 0:05:19.040 --> 0:05:20.960 You know, the start of sophisticated latter. 0:05:20.880 --> 0:05:22.480 Is dead money. 0:05:23.440 --> 0:05:25.520 She's ever in the room people call it, I know, 0:05:27.640 --> 0:05:29.159 oh literally. 0:05:29.040 --> 0:05:32.400 When did you realize that you had a passion for cooking, 0:05:32.600 --> 0:05:35.160 because you know, at twenty two years of age, I 0:05:35.200 --> 0:05:38.480 don't know if I knew much about what my passions 0:05:38.480 --> 0:05:39.800 were and what my interests were. 0:05:40.080 --> 0:05:42.120 I was always into my cooking a little bit because 0:05:42.160 --> 0:05:44.600 my mum was an amazing cook and which I would just 0:05:44.600 --> 0:05:46.440 spay quite a few times. So I was very connected 0:05:46.480 --> 0:05:49.760 to from my Spanish heritage and cooking through that. But personally, 0:05:49.920 --> 0:05:52.040 I think it was just I was propelled into cooking 0:05:52.279 --> 0:05:54.960 kind of through circumstances. I when I was sixteen, I 0:05:55.000 --> 0:05:59.640 decided to, like most teenagers, be rebellious and become vegetarian 0:06:00.080 --> 0:06:02.479 regis caaring in my family of five, so I kind 0:06:02.480 --> 0:06:04.400 of was forced to cook a lot of my meals 0:06:04.480 --> 0:06:06.640 myself because my family had a lot of meat like 0:06:06.720 --> 0:06:09.480 most odds, and I started cooking for myself a lot 0:06:09.520 --> 0:06:12.880 more so. That and food tech class in high school 0:06:13.360 --> 0:06:16.880 I basically just started cooking for myself and then during 0:06:17.360 --> 0:06:19.159 year twelve and UNI, I used it as a way 0:06:19.200 --> 0:06:21.640 to de stress and I found it was very relaxing 0:06:21.839 --> 0:06:24.800 and my favorite way to spend the weekend. And then 0:06:25.240 --> 0:06:28.839 I thought, you know, I love watching esthetic recue tiktoks 0:06:28.920 --> 0:06:31.760 on Instagram and TikTok, so I just decided to start 0:06:31.760 --> 0:06:34.560 my own rescue page on Instagram and then it kind 0:06:34.560 --> 0:06:37.039 of just blost from there. I saw people really appreciated 0:06:37.040 --> 0:06:38.839 what I would post on miss Peckish, which is my 0:06:38.880 --> 0:06:42.599 little food Instagram account, and yeah, people just appreciate it, 0:06:42.640 --> 0:06:44.240 which made me love it even more. 0:06:44.360 --> 0:06:45.880 Is that how they found you? Though? 0:06:45.920 --> 0:06:47.599 Because I know that with a lot of these shows, 0:06:47.680 --> 0:06:50.280 I mean, you do need to apply most and particularly 0:06:50.279 --> 0:06:52.400 Master Chef it is one of those shows that mostly 0:06:52.480 --> 0:06:55.560 people get on by applying. But didn't they see your 0:06:55.600 --> 0:06:58.320 work on your tiktoks? Is that how they came to you? 0:06:59.160 --> 0:07:02.480 One of the scouting people did, yeah, see my mistakation 0:07:02.640 --> 0:07:04.640 reached out to me, and then I thought, yeah, why 0:07:04.680 --> 0:07:06.159 not apply? It doesn't sound like fun. 0:07:06.400 --> 0:07:08.760 Is it a long conversation or were you like did 0:07:08.800 --> 0:07:10.080 you have to come home and talk about it? Like 0:07:10.440 --> 0:07:12.320 what was the first, like when they approached you. 0:07:12.480 --> 0:07:14.680 It was more just online, and then you know, I 0:07:14.880 --> 0:07:17.520 kind of took it from there with the applying online. 0:07:17.560 --> 0:07:19.880 So yeah, I kind of took it into my own 0:07:19.920 --> 0:07:20.760 hands kind of thing. 0:07:21.040 --> 0:07:24.320 How hard is this competition though, in comparison to what 0:07:24.480 --> 0:07:27.680 you prepare yourself with mentally, Oh. 0:07:27.480 --> 0:07:31.040 It's pretty hard. I mean I tried to treat it 0:07:31.840 --> 0:07:34.800 like an exam and study a lot and memorize recipes 0:07:34.840 --> 0:07:37.000 of course, because you know, you don't have any recipes 0:07:37.040 --> 0:07:38.600 in front of you. But still at the end of 0:07:38.640 --> 0:07:41.520 the day, you cannot know everything they could ever ask 0:07:41.560 --> 0:07:44.119 for you. I mean, if they were to say, today 0:07:44.160 --> 0:07:47.280 we're doing you know, Korean challenge and you hadn't ever 0:07:47.320 --> 0:07:49.960 learned Korean dishes or knew about Korean cooking, you were 0:07:50.080 --> 0:07:52.640 kind of screwed. So that's the scary thing. You know, 0:07:52.680 --> 0:07:55.640 the world of cooking is so broad and large that 0:07:55.760 --> 0:07:58.680 even if you're the most amazing, experienced order chef, I 0:07:58.720 --> 0:08:01.160 still think you'd be able to go. So that's kind 0:08:01.160 --> 0:08:03.160 of why I think you just have to go into 0:08:03.160 --> 0:08:04.840 it even when you're not ready. I mean I was 0:08:04.840 --> 0:08:06.640 the furthest thing from ready. I'm not very good at 0:08:06.840 --> 0:08:10.360 butchering meat or fish or you know, other technical things. 0:08:10.360 --> 0:08:12.280 But I was just like, you know what, stuff, this 0:08:12.360 --> 0:08:14.120 is the coolest thing I'll ever do. I might as 0:08:14.120 --> 0:08:15.480 well say yes and try it out. 0:08:15.600 --> 0:08:18.720 And you're good at following recipe I noticed, which you know. 0:08:18.720 --> 0:08:21.480 I mean, maybe didn't look that way last night on 0:08:21.520 --> 0:08:23.920 the cook but from what we see and what we 0:08:24.040 --> 0:08:25.800 know of you, you're good at following that, you know. 0:08:25.840 --> 0:08:27.640 I was going to say though, I had lil on 0:08:28.080 --> 0:08:30.640 the other day and we were talking about the comparison 0:08:30.680 --> 0:08:34.200 to the English version and the Australian version of Master Chef, 0:08:34.400 --> 0:08:37.120 and then yeah, oh you did well. I had people 0:08:37.240 --> 0:08:40.400 writing to me afterwards, and you know that some English 0:08:40.400 --> 0:08:43.800 contestants wrote to me to say that in the downtime 0:08:44.120 --> 0:08:46.959 they actually get cooking books out and they get them 0:08:46.960 --> 0:08:50.120 all to study these cooking books in between, because you know, 0:08:50.120 --> 0:08:52.040 with the show there's a lot of downtime. They actually 0:08:52.320 --> 0:08:54.880 get them to do a lot of this research during filming. 0:08:55.120 --> 0:08:58.240 And then I I don't think they do that here 0:08:58.280 --> 0:09:01.000 in Australia though. Do They're not sitting around reading books 0:09:01.000 --> 0:09:02.560 in a cooking library. 0:09:02.760 --> 0:09:04.560 Oh no, we're kind of just for you to do. 0:09:04.600 --> 0:09:06.439 If we have some time. You know, you can spend 0:09:06.480 --> 0:09:09.160 it how you want, since it is a very stressful environment. 0:09:09.360 --> 0:09:11.320 If you wanted to read a cooking book, you could. 0:09:11.440 --> 0:09:14.600 Otherwise you could phone a friend. But it's mostly just 0:09:14.880 --> 0:09:17.080 time for you to relax a little bit and you know, 0:09:17.160 --> 0:09:19.000 go to the bathroom or eat a bite of food 0:09:19.080 --> 0:09:19.719 or something like that. 0:09:19.960 --> 0:09:22.240 You know. What also was funny for me was I 0:09:22.320 --> 0:09:25.480 love it when Master Chef goes on the road. And 0:09:25.559 --> 0:09:27.960 I thought it was lovely because I spend a lot 0:09:27.960 --> 0:09:31.120 of time in Bendigo. My partner's found all there, so 0:09:31.200 --> 0:09:32.920 I love it, and so I love the world to 0:09:33.000 --> 0:09:35.559 see that you guys weren't there. But is it for 0:09:35.720 --> 0:09:38.800 my brain? It might be distracting to be outside of 0:09:38.840 --> 0:09:41.199 the norm. So getting used to the Master Chef kitchen 0:09:41.240 --> 0:09:45.080 and then being outside, was there any difference in the 0:09:45.120 --> 0:09:48.160 way in which it affected you cook by you know, 0:09:48.200 --> 0:09:50.360 maybe not being in the comforts of what you've gotten 0:09:50.440 --> 0:09:50.720 used to. 0:09:51.160 --> 0:09:53.800 Yeah. Absolutely, I mean we'd just gotten us to the 0:09:53.920 --> 0:09:57.440 huge Master kitchen where there's so much equipment and you're 0:09:57.559 --> 0:10:00.520 always running back ten times a cook for like an 0:10:00.600 --> 0:10:02.640 extra onion you got of that sort of thing. So 0:10:02.800 --> 0:10:04.800 it's one thing to get used to the Marshall kitchen, 0:10:04.800 --> 0:10:07.679 which is very unlike anyone basic home kitchen, but then 0:10:07.760 --> 0:10:10.720 to be taken out a trouble, awkward out of all 0:10:10.840 --> 0:10:13.600 things and cooking outside of the elements where it's very hot, 0:10:13.640 --> 0:10:16.080 your sweating, there are flies buzzing around, you know, there 0:10:16.080 --> 0:10:17.960 are things you have to think of that you didn't 0:10:18.000 --> 0:10:20.480 think of before. Oh, it just changed everything, and I 0:10:20.520 --> 0:10:24.280 think that left people pretty stressed and underprepared. So yeah, 0:10:24.320 --> 0:10:26.760 the change your environment. For example, my ice cream Sam 0:10:26.840 --> 0:10:29.760 Addresses recipe that was totally I think it was my 0:10:29.800 --> 0:10:32.680 own fault, but the temperature probably didn't help either. 0:10:32.679 --> 0:10:35.080 My Smacks ice cream because I've made ice cream, I 0:10:35.080 --> 0:10:37.040 mean not for a very long time. I'm forty four 0:10:37.240 --> 0:10:39.720 and I remember attempting ice cream and all I can 0:10:39.800 --> 0:10:43.199 remember about that process was that it was much longer 0:10:43.200 --> 0:10:46.000 than what I'd anticipated, Like I was having to go 0:10:46.080 --> 0:10:48.559 back and try it, and it was just taking I 0:10:48.600 --> 0:10:50.760 think it took like twice as long as I expected. 0:10:50.840 --> 0:10:53.000 So when you hear that it was like thirty five 0:10:53.040 --> 0:10:55.800 degrees or thirty degrees in Bendigo that day and I 0:10:55.880 --> 0:10:59.840 know that weather, well, I was like, oh, scrap the 0:11:00.040 --> 0:11:01.000 ice cream disc. 0:11:03.679 --> 0:11:06.400 I know what was I thinking? What was I thinking? 0:11:06.559 --> 0:11:08.160 I think I just you know, you get into a 0:11:08.200 --> 0:11:09.960 thought bubble and you're like, right, I'm going to do this. 0:11:10.080 --> 0:11:12.240 It's going to add this image in my head of 0:11:12.440 --> 0:11:14.720 them like bring apart the ice cream sandwich and the 0:11:14.800 --> 0:11:18.199 caramel kind of drizzling over it, and then just being like, wow, 0:11:18.320 --> 0:11:21.440 olive oil. I this is delicious, And that did not 0:11:21.480 --> 0:11:24.880 have an obviously expectations of that's reality. But yeah, but 0:11:25.000 --> 0:11:27.560 in saying that, the fact that David's ice cream worked, 0:11:27.880 --> 0:11:31.160 and I think it was Sue's ice cream also worked, 0:11:31.400 --> 0:11:33.360 showed that at the end of the day, my asom 0:11:33.360 --> 0:11:35.439 could have worked. I think maybe the addition of the 0:11:35.440 --> 0:11:38.120 olive oil kind of messed up the properties. But yeah, 0:11:38.280 --> 0:11:39.800 my own thought at the end of the day. 0:11:39.760 --> 0:11:42.240 It's kind of when you think about it, you're like, 0:11:42.280 --> 0:11:43.920 it's a really hot day. I want to be the 0:11:43.960 --> 0:11:46.400 ice cream lady, you know, the kids that hands out 0:11:46.400 --> 0:11:50.000 of the ice cream. I mean it does meant yeah, 0:11:50.080 --> 0:11:51.240 you're mister whipping. 0:11:54.080 --> 0:11:58.640 Exactly. Yeah. Oh no, I hope that title doesn't stick. 0:11:58.760 --> 0:11:59.679 Well, let's hope it doesn't. 0:12:00.000 --> 0:12:02.400 What how did you think about the women that you 0:12:02.440 --> 0:12:04.959 were cooking with? Because I liked watching. 0:12:05.280 --> 0:12:05.720 I don't know. 0:12:05.840 --> 0:12:08.280 Maybe it's because most of my friends are female. I 0:12:08.320 --> 0:12:10.480 don't know, but I loved that there was these four 0:12:10.679 --> 0:12:13.920 excellent women, and the judges even called it out to say, 0:12:14.000 --> 0:12:16.920 this is the toughest group of girls going into this. 0:12:17.320 --> 0:12:19.400 What did you think about it when you looked at 0:12:19.400 --> 0:12:21.200 these three other faces standing next to you. 0:12:21.559 --> 0:12:24.760 I was so happy, I mean girl power. I absolutely 0:12:25.040 --> 0:12:27.360 love my ladies, So I was really happy. I mean, 0:12:27.480 --> 0:12:31.160 they're all such supportive, amazing women, and yeah, I thought 0:12:31.200 --> 0:12:33.560 it was a super fun cook We're all in it together. 0:12:33.720 --> 0:12:37.040 It's funny even though you're competitors and you're all not 0:12:37.120 --> 0:12:39.520 the one who wants to go home, You're still you 0:12:39.640 --> 0:12:42.760 bond really quickly in Marshift, and you've kind of become 0:12:42.800 --> 0:12:46.679 like a little family. So even though you're sad if 0:12:46.679 --> 0:12:49.599 you're going home, you're so happy that they get to 0:12:49.640 --> 0:12:51.880 stay in. So I was actually really excited to cook 0:12:51.880 --> 0:12:54.280 with those three girls, even though I knew we were 0:12:54.320 --> 0:12:55.960 going to be competing against each other. 0:12:56.040 --> 0:12:58.240 I mean, what is the hierarchy when you start cooking 0:12:58.280 --> 0:13:01.800 in that? Being that experience with the truffle Kerfuffle, I 0:13:01.840 --> 0:13:04.640 think it was the way it was explained, you know, 0:13:04.720 --> 0:13:07.319 did you was there a hierarchy in your mind about 0:13:07.320 --> 0:13:09.040 who was the better cooks going into it? 0:13:09.280 --> 0:13:12.240 Oh, it's hard to say. I mean, I think Nat, 0:13:12.280 --> 0:13:14.760 having won the immunity pin at the beginning of the competition, 0:13:14.880 --> 0:13:18.000 she I expected her to be a strong cove contender. 0:13:18.160 --> 0:13:20.680 But I think they're all very strong cooks, so I 0:13:20.720 --> 0:13:23.280 didn't really see it as a hierarchical being just you know, 0:13:23.480 --> 0:13:25.440 I can't have to try really hard to beat them all, 0:13:25.640 --> 0:13:26.560 which did not happen. 0:13:26.600 --> 0:13:30.439 So did you think Nat? Did you? I thought Nat 0:13:30.679 --> 0:13:32.400 may use her immunity pin. 0:13:32.640 --> 0:13:34.079 And the reason why I was trying to ask you 0:13:34.160 --> 0:13:36.560 about that was that this is how I work, like 0:13:36.640 --> 0:13:39.640 when it comes to a competition. I'm always looking at 0:13:39.640 --> 0:13:41.600 the numbers and looking at the odds, And I wondered 0:13:41.600 --> 0:13:43.800 whether or not you were technically looking at it as 0:13:43.800 --> 0:13:47.439 though you're competing against two chefs, because well, she can 0:13:47.559 --> 0:13:50.920 use an immunity pin, so I'd kind of push her 0:13:50.920 --> 0:13:53.800 to the side and just feel like I'm pitting against too, 0:13:54.120 --> 0:13:55.040 if that make sense. 0:13:55.360 --> 0:13:57.680 Yeah, I get you. Honestly, it was in the back 0:13:57.720 --> 0:14:00.640 of my mind. I wasn't even thinking so I feel 0:14:00.640 --> 0:14:02.600 like you're just concentrating on yourself in the cook I 0:14:02.640 --> 0:14:05.840 wasn't really thinking about NAT's immunity pin, but knowing that, 0:14:06.040 --> 0:14:08.640 I wasn't surprised she didn't use it because I think 0:14:08.679 --> 0:14:10.440 she would only and this is what I would do 0:14:10.480 --> 0:14:12.440 in most people, I think would do only use it 0:14:12.480 --> 0:14:15.640 if she really needed to, And in the end she didn't. 0:14:15.679 --> 0:14:19.280 So I'm stressed about that because you know, these shows, 0:14:19.400 --> 0:14:22.120 like whether you've got an idol on survivor whether you 0:14:22.120 --> 0:14:25.400 have a pin on Master Chef, you're you know, these shows, 0:14:25.480 --> 0:14:27.400 you do go home on a whim. You know, it's 0:14:27.440 --> 0:14:31.160 not like, yeah, point judging you on a resume, do 0:14:31.200 --> 0:14:34.560 you know what I mean? It's literally that moment. And 0:14:34.640 --> 0:14:36.960 so yeah, I guess for me, if I got a 0:14:36.960 --> 0:14:39.240 pin or I got an idol or whatever it was 0:14:39.280 --> 0:14:41.640 on these shows, I feel like I'd flush it straight away, 0:14:41.800 --> 0:14:43.760 you know, I just don't know. 0:14:44.240 --> 0:14:46.640 Yeah, No, that's true. I guess you have to have 0:14:46.680 --> 0:14:49.440 a strategy in place then and just be really careful. 0:14:49.480 --> 0:14:51.320 But you're right, I mean, you don't want to hold 0:14:51.360 --> 0:14:53.600 onto it for too long and then not use it 0:14:53.640 --> 0:14:56.200 and then go home. That would be awful. So yeah, 0:14:56.240 --> 0:14:57.200 I totally get what you mean. 0:14:57.400 --> 0:14:59.640 Would you have used a pin in that cook because 0:14:59.640 --> 0:15:01.760 I don't know if I would have if ill, because 0:15:01.920 --> 0:15:05.240 I actually thought your dish to me and who am I? 0:15:05.240 --> 0:15:07.280 I'm a cook that can make the bolonnaise at home 0:15:07.520 --> 0:15:10.320 or do I? But like I didn't pick you as 0:15:10.360 --> 0:15:12.440 the person going home even when they were tasting it, 0:15:12.520 --> 0:15:14.480 so like I didn't know whether or not you would 0:15:14.600 --> 0:15:15.280 have used it. 0:15:15.600 --> 0:15:18.800 Yeah, I wouldn't have used it until probably the last 0:15:18.840 --> 0:15:21.080 like two minutes when I overcooked that egg. And then 0:15:21.120 --> 0:15:22.920 maybe at that point I would have been like, okay, 0:15:22.920 --> 0:15:25.240 it's time to pull the pin quite literally. 0:15:25.520 --> 0:15:27.880 Had you worked with truffles before, because I've never worked 0:15:27.880 --> 0:15:30.360 with that, And whilst I loved truffle salt, I'm not 0:15:30.400 --> 0:15:32.760 a big fan of truffle in a restaurant. 0:15:32.880 --> 0:15:34.280 Oh quite rich, So. 0:15:34.400 --> 0:15:37.440 Completely with you. Yeah, I love truffle oil. I love 0:15:37.440 --> 0:15:40.760 putting on pasto, pasts and stuff like that. True trustles themselves. 0:15:41.520 --> 0:15:43.600 It tastes like dirt to me, you like, so. 0:15:43.960 --> 0:15:45.640 Like, how would you like to eat this? Probably found 0:15:45.720 --> 0:15:47.680 on the ground? No, thank you, I'll pass. 0:15:47.880 --> 0:15:50.320 So yeah, I haven't worked with truffle as much at all, 0:15:50.360 --> 0:15:52.320 and I wasn't sure, you know, to my taste, but 0:15:52.480 --> 0:15:54.400 they tasted the inside of my feeling and ifa well, 0:15:54.480 --> 0:15:57.080 but definitely trufly. I can definitely taste trouble. And then 0:15:57.520 --> 0:15:59.880 they commented that it was not I was strong enough 0:16:00.000 --> 0:16:02.640 truffle taste. So it just shows how subjective it is 0:16:02.720 --> 0:16:05.000 and how if you like tufle, you need a lot 0:16:05.040 --> 0:16:06.880 and if you don't, you don't want a lot. So, yeah, 0:16:06.880 --> 0:16:09.880 that was my first time using real truffle, which may 0:16:09.960 --> 0:16:12.120 have added to my disadvantage. 0:16:12.240 --> 0:16:14.400 Yeah, I mean it looked delicious. I mean the smoked 0:16:14.400 --> 0:16:17.160 egg yolk raviolo. I thought, you know, with the truffle 0:16:17.160 --> 0:16:19.239 and asparagus, it looked delicious. 0:16:19.480 --> 0:16:20.520 It looked impossible. 0:16:20.680 --> 0:16:23.360 But did you get to try it, because I mean, 0:16:23.440 --> 0:16:25.840 is this something you would normally want to eat? Like, 0:16:25.960 --> 0:16:27.840 did you make enough for you to be trying along 0:16:27.840 --> 0:16:29.320 the way or did you get to try it once 0:16:29.360 --> 0:16:29.800 it was done? 0:16:30.000 --> 0:16:33.280 So we tried it at the beginning just to like taste, 0:16:33.480 --> 0:16:36.040 you know, what we were looking out for. But I 0:16:36.800 --> 0:16:39.440 tried like some of my element elements that if there 0:16:39.440 --> 0:16:41.720 were any spare, like the jew and stuff like that. 0:16:41.760 --> 0:16:43.600 But I didn't try my passer at all because I 0:16:43.640 --> 0:16:46.160 think I literally just made one raviolo, and that was 0:16:46.160 --> 0:16:48.560 the one that went to the judges. No, I didn't 0:16:48.560 --> 0:16:50.960 try most of my elements. 0:16:50.520 --> 0:16:53.000 Okay, Unfortunately, I did love the noise that you made 0:16:53.000 --> 0:16:54.920 when you got the pastor out. 0:16:54.960 --> 0:16:58.960 You were like, ooh, this is pretty you know, yeah, 0:16:59.000 --> 0:16:59.360 it was. 0:16:59.320 --> 0:17:01.400 So pretty old. The stripe path, Yeah, I thought that 0:17:01.480 --> 0:17:03.320 was starting up quite excited to make that up at 0:17:03.320 --> 0:17:05.360 home one day when I'm less traumatized. 0:17:05.359 --> 0:17:08.000 Back when you're less traumatized. Yeah, don't go back anything 0:17:08.040 --> 0:17:11.040 that's going to give you immediately PTSD. You know, yeah, 0:17:11.080 --> 0:17:15.160 exactly exactly. I thought, you know, when you were reducing 0:17:15.280 --> 0:17:18.600 the jew, I was like, because I've tried to reduce 0:17:18.760 --> 0:17:20.919 you before, and I've put it into the frypan and 0:17:20.960 --> 0:17:25.199 then it has gelatinized. Was it really that running that 0:17:25.280 --> 0:17:27.720 you thought you could put it back into the because 0:17:27.720 --> 0:17:30.920 I mean, being an expert as you are with following instruction, 0:17:31.320 --> 0:17:32.680 you kind of cooked that enough. 0:17:32.760 --> 0:17:35.000 I felt anyway, Like I think if. 0:17:34.920 --> 0:17:38.400 You'd sit there for a while, it would have solidified 0:17:38.440 --> 0:17:40.280 more than, you know, just a little bit more to 0:17:40.359 --> 0:17:42.240 the level that you wanted it to do. You think 0:17:42.280 --> 0:17:44.679 that's the issue was that you thought, oh god, this 0:17:44.720 --> 0:17:46.760