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Speaker 1: The Good Food and Wine Show. We've missed it for

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Speaker 1: a couple of years because of COVID, but it's back

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Speaker 1: on July twenty two to twenty four. You can get

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Speaker 1: your tickets through Goodfoodshow dot com dot au. The Perth

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Speaker 1: Convention and Exhibition Center will play host to an amazing

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Speaker 1: lineup of chef talent. More than two hundred producers, an

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Speaker 1: exceptional array of food experiences and master classes are there

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Speaker 1: to be had, and one person who's going to be

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Speaker 1: there is Brandon Pang.

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Speaker 2: Hello, Brendan, Hello, good morning.

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Speaker 1: It's lovely to see you see for a while, because it's.

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Speaker 2: Lovely to see us too, Dan Virus.

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Speaker 3: Last time we came in, I called you the original

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Speaker 3: pankster mate, Yes, I remember a year ago.

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Speaker 4: Apologies for the name.

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Speaker 3: I had a book at the time, and I believe

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Speaker 3: you've got another one coming as well.

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Speaker 2: I do. Actually, I have kind of all ties in.

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Speaker 2: I've got a new book coming out. It's all about

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Speaker 2: noodles this time, which is kind of what I'm doing

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Speaker 2: at the Good Food and Wine which fun.

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Speaker 1: I've never met a noodle I didn't like. Brendan, tell

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Speaker 1: us what you're going to You're going to who Are

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Speaker 1: you going to be noodling with Yes.

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Speaker 2: I mean I'll be on the main stage this year

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Speaker 2: and I'll be teaching a few people how to make

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Speaker 2: I think for me, just flower and water that's the

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Speaker 2: and then I'm just doing some fun things with dough.

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Speaker 2: So I'll be on the stage making some hands smacked noodles,

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Speaker 2: which is really fun. It's like you stretch it out,

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Speaker 2: smack it again.

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Speaker 4: Oh I've seen you.

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Speaker 1: Do that on Mastershire. Yeah, something so much fun that

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Speaker 1: it doesn't I think i'd break mine. Do you use

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Speaker 1: an Italian pasta make it to make noodles or is there.

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Speaker 4: You can do?

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Speaker 2: But I think the biggest thing for me is cooking

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Speaker 2: without any fancy technology, any equipment. So being able to

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Speaker 2: like go down South or travel and just make noodles

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Speaker 2: or dumplings from scratch. That's it's my biggest kind.

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Speaker 3: Of noodle will travel exactly houses the vibe in free

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Speaker 3: I'm hearing really good signs that it's it's really alive

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Speaker 3: right now.

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Speaker 4: Yeah, it's good, it's picked up.

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Speaker 2: I think there's a lot of energy back into Freemantle,

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Speaker 2: which has been so nice to see so much HOSPO.

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Speaker 2: I guess ventures happening and just heaps of people coming

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Speaker 2: back into the into the city, which has been really nice.

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Speaker 1: Yeah, at the Good Food and Wine Show there are

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Speaker 1: going to be six hundred wives.

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Speaker 4: That and I thought you and sixty.

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Speaker 1: Cheesess I only need to taste the red one sixty cheeses.

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Speaker 1: I mean.

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Speaker 3: Like disney Land, and.

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Speaker 2: I think from from some of our most favorite regions,

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Speaker 2: So I think Margaret River, which is so good for us,

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Speaker 2: but also like there's some coming over from McLaren Vale

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Speaker 2: and the Barossa, which I love going over there. It's

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Speaker 2: coming to us. Here is a bit of you.

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Speaker 3: You bump into the other chefs, and that will be

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Speaker 3: at the at the show, there's a little competition there.

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Speaker 4: Is it all pretty friendly?

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Speaker 2: Oh?

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Speaker 4: I know, it's he of fun.

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Speaker 2: I think we've got Miguel on the main stage. Everyone

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Speaker 2: kind of cheers up and has a big smile when

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Speaker 2: you hear about Miguel because it's just so much energy.

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Speaker 2: I think it just.

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Speaker 1: Takes you down, this sort of feeling of feeling good.

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Speaker 1: But half the time I can't understand a.

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Speaker 3: Word is you don't need to but a message that's it.

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Speaker 1: Listen, Brendan, one of our coworkers. Pip wants us to

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Speaker 1: ask you on her behalf. Are you ever going to

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Speaker 1: reopen your dumpling cooking school in Mount Hawthorne?

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Speaker 4: Yeah?

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Speaker 2: Oh my goodness. So many people have asked me this.

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Speaker 2: I think I get a question at least once a day.

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Speaker 2: This is good timing because I'm actually putting up classes

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Speaker 2: this week. But I've moved the cooking school to Big Ten, okay, right,

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Speaker 2: so that that opens up in July, and yeah, cooking

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Speaker 2: classes will.

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Speaker 4: Be open published. Sure. I saw that was at the

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Speaker 4: Mez right.

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Speaker 1: It was gosh, how that would be so local for us?

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Speaker 2: If you yeah, I know it worked out so well.

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Speaker 2: There was a kitchen there that was set up and

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Speaker 2: then I went in just as a pop.

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Speaker 4: Up, just to use it.

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Speaker 2: And then it's a bit of a struggle for me

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Speaker 2: coming up from Freer to.

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Speaker 4: Yeah idea.

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Speaker 3: As you know, my wife Laurie loves you and you

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Speaker 3: and you're cooking and she loves bumplings and the rest

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Speaker 3: of it. And she was like, it was like there's

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Speaker 3: a rock star in the house, Harry Styles, was there something?

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Speaker 3: What was going on?

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Speaker 4: Brandon Bang? That was pretty cool.

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Speaker 1: You sound too busy for this, really, but do you.

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Speaker 1: Have you been watching any of Master Chef this season?

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Speaker 1: I see if your old mates there, and this is

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Speaker 1: kind of favorites a bit.

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Speaker 2: A bit bit weird. But I don't even know if

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Speaker 2: my TV players just normal's television. Yeah, but I do

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Speaker 2: keep in touch with all my friends that are on,

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Speaker 2: like Aldo and Sashi, and that.

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Speaker 4: Right is doing really well.

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Speaker 1: Really.

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Speaker 2: I'm actually in Melbourne next weeks hoping to okay, if

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Speaker 2: anyone's over there, stuff.

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Speaker 1: Tommy and I too that I Tommy, I'll be happy

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Speaker 1: if father of.

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Speaker 3: Them went all the way one and we were just

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Speaker 3: having a discussion before about dumplings.

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Speaker 4: You reckon you can many time of the day.

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Speaker 2: When you breakfast, definitely. I mean everyone needs like carbs

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Speaker 2: for breakfast. Why not have dumplings instead?

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Speaker 4: Absolutely curry noodles.

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Speaker 2: I'm all about any food for breaky breakfast. Dumplings. Yeah,

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Speaker 2: I did do like this bacon and egg noodle stuff

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Speaker 2: for that. I mean you could you could fill it

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Speaker 2: with bacon and eggs and bit of cheese maybe and

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Speaker 2: fry let it get nice and oozing, yeah.

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Speaker 4: Because someone will suggests you might. But you know what

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Speaker 4: I mean breakfast time.

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Speaker 2: I've actually got a friend that she steams like prawn

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Speaker 2: dumplins for signed for breakfast before school, and I was like,

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Speaker 2: what a lucky kid.

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Speaker 1: Yeah, yeah, it's a soggy weepix, doesn't it.

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Speaker 3: Yeah, that's like when you go to the Magnificent Hotel

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Speaker 3: breakfast everything, and there's dumplings as well.

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Speaker 2: Yeah, the whole steamer section, the whole whole lot.

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Speaker 4: Like if you're in Singapore or someone, it's like, oh, yeah,

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Speaker 4: I'll go there.

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Speaker 2: Good to see man, good to see you, thanks for

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Speaker 2: having me.

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Speaker 1: All right, we'll see you. Twenty seconds of the twenty

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Speaker 1: fourth of July at the Good Food and Wine shot.

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Speaker 4: Oh wait, take care man, good luck with the new book.

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Speaker 4: To thank you. Brendan Paine, you know he is here

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Speaker 4: at ninety six FM