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Speaker 1: And Amanda gam Nation.

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Speaker 2: Oh look at Miguel my stray let the fiesta break in.

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Speaker 3: I'm wow, my face was quite away from the not

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Speaker 3: far enough. Hey, how great to see you. Congratulations on

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Speaker 3: Ready Steady Cook. And I'm really excited because Jonesy and

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Speaker 3: I are on this week. But we're not on tonight.

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Speaker 3: We're on tomorrow night, Saturday night, Saturday. What time is

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Speaker 3: it on a Saturday? Steady?

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Speaker 4: This is the best episode ever. You know we've been waiting.

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Speaker 4: We even changed the day. I mean, everyone needs to

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Speaker 4: watch this show. He's going to be the best Ready

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Speaker 4: Steady Cook ever ever?

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Speaker 2: If anything? How well did I go on onion?

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Speaker 3: Can?

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Speaker 2: I had onion care?

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Speaker 3: An onion breath? If crime?

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Speaker 4: But I think with all this seriousness, I think this

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Speaker 4: is one of day I've seen the Banta is really

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Speaker 4: love all this show because you know, no, all the

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Speaker 4: others cooking shows is only judges and all this building

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Speaker 4: of a structure of a story. This is the real moment,

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Speaker 4: real people, what's happening right there and it's not. You

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Speaker 4: cannot mark around and change it too much. And both

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Speaker 4: of you because you're so good at being yourselves for

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Speaker 4: a living, and you're in I mean in radio life

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Speaker 4: how long you are right in life and radio every day?

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Speaker 1: Four hours?

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Speaker 2: Yeah, it's a sixty nine.

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Speaker 4: So that is like a heavy training you guys to

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Speaker 4: be yourself and they're bouncing. It's like watching a tennis match.

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Speaker 4: It's just beautiful. It's like ice skating.

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Speaker 2: We just ice skating.

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Speaker 3: Sometimes we end up with times you cut off each

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Speaker 3: other's fingers.

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Speaker 2: Or someone's bum gets put into someone's face.

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Speaker 3: That was delicious.

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Speaker 2: That can but for you you you've been so busy.

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Speaker 2: Got the good food and Wine show that's happening. Yeah,

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Speaker 2: that's happening, and that's become such a big deal. I

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Speaker 2: love it's something I was performing live and this going authentic.

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Speaker 2: A lot of people have asked me on Instagram, we

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Speaker 2: want to see more authentic recid based from.

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Speaker 4: The Spain because in the last seven years I've been

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Speaker 4: cooking a lot of modern Australian and this year I'm

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Speaker 4: going all the way to my roots, all the way

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Speaker 4: back to all my roots.

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Speaker 3: And have you contacted all of them? I got a

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Speaker 3: black book, small one. I've cooked up a black book.

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Speaker 4: And I'm cooking. I'm doing like, for example, turn around.

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Speaker 3: Yes you've made that for me, it's delicious. That's your

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Speaker 3: mum's specialet.

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Speaker 4: That kind of a family connection to the show and

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Speaker 4: very special. I'd like to plug something if I got

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Speaker 4: the chance.

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Speaker 2: Because you haven't plucked anything exactly in the show.

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Speaker 4: This Saturday in Melbourne in the ic C, I'm doing

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Speaker 4: a very special thing. I'm cooking my big pith Ron.

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Speaker 3: That's massive, huge, and.

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Speaker 4: The Pietron is something I got mad in Spain to

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Speaker 4: do all my.

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Speaker 3: Child It's a massive pan pan that's the size of

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Speaker 3: what a truck.

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Speaker 4: My one is the biggest one in Australia.

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Speaker 2: It's a big as a dingy.

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Speaker 4: Yeah, I mean like three minutes you and I cool.

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Speaker 2: We battle and lake because when the floods were going on,

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Speaker 2: you went up there, rescued people in the pan and

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Speaker 2: then and.

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Speaker 3: Then cook them. You didn't cook them, you cook them dinner.

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Speaker 4: But the thing is this is especialities. I'm going to

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Speaker 4: make just for charity can feed a thousand people at

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Speaker 4: one and I'm cooking it for Plates for Mate and

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Speaker 4: the Black Dog Institute because every twelve dollars of every

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Speaker 4: place is going to mental health. And I'm going to

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Speaker 4: be cooking and.

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Speaker 3: Amazing to be able to it's fantastic made.

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Speaker 4: People and we do some good stuff.

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Speaker 2: Can I ask you an anthical question? So I was

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Speaker 2: making mash potato the other night for the family, and

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Speaker 2: I go your way of making the mashed potato, no

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Speaker 2: mash for me. I get the bowl and I get

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Speaker 2: the wooden spoon and I, you know, I chop it

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Speaker 2: all up and then I'm much and I'm just going crazy.

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Speaker 2: But I'm just getting into it, getting into it, and

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Speaker 2: then I've started salivating a bit of like drool has

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Speaker 2: gone into the mashed potato.

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Speaker 4: And who was at dinner?

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Speaker 2: Just a family?

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Speaker 4: Do you tell anyone?

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Speaker 2: No? I didn't. I'm only saying it now if I

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Speaker 2: was in should he have told that? If I was

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Speaker 2: in a kitchen, in a.

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Speaker 4: Kitchen, But it's a really good question.

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Speaker 2: Because you make it and I'm like, and it's good mash,

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Speaker 2: and like the Tinese bit of drool salivation, it wasn't spit.

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Speaker 3: Just family is different because I have to accept it.

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Speaker 1: If you're in a restaurant, I mean, this is a

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Speaker 1: this is an extremely good question, right, And if I

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Speaker 1: was in a restaurant, some of my dribble bits, but

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Speaker 1: they're all start again.

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Speaker 3: Even if no one saw you start again.

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Speaker 4: It's something called standards and standards.

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Speaker 3: It's something good stand and heard of them Jones.

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Speaker 2: So I'll think about that when I'm opening L. Jones's.

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Speaker 2: I will see you at the Great Food and Wine Show.

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Speaker 2: Of course.

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Speaker 3: In the meantime, what's that I was sending for you? Okay,

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Speaker 3: that's your management, Thank you, Miguel. You can let yourself

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Speaker 3: out for Sunday night now and the doors closed to Miguel.

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Speaker 4: Time of the week.

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Speaker 1: Bye bye.

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Speaker 3: It's much quieter now, isn't it. But how great Saturday night.

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Speaker 3: We're going to be on ready city call.

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Speaker 4: Yeah,