1 00:00:00,200 --> 00:00:02,679 Speaker 1: Jersey and Amanda jam Nation. 2 00:00:02,920 --> 00:00:05,440 Speaker 2: Well, we usually see this next man running the hottest 3 00:00:05,480 --> 00:00:07,760 Speaker 2: restaurants in Sydney. He still does that, but at the 4 00:00:07,760 --> 00:00:10,879 Speaker 2: moment he's putting his judging pants on for your local 5 00:00:10,920 --> 00:00:13,760 Speaker 2: club Perfect Plate Awards in search of the best club 6 00:00:13,800 --> 00:00:17,000 Speaker 2: meal in the state. One hundred and sixty dishes to try, 7 00:00:17,040 --> 00:00:19,440 Speaker 2: you might need some bigger pants. Matt Moran alive, there 8 00:00:19,520 --> 00:00:19,799 Speaker 2: he is. 9 00:00:20,160 --> 00:00:22,599 Speaker 3: Look, it's all in moderation, Amanda. You know, you don't 10 00:00:22,600 --> 00:00:24,360 Speaker 3: have to go too hard. You can just you know, 11 00:00:24,520 --> 00:00:25,120 Speaker 3: But who's got. 12 00:00:25,079 --> 00:00:26,920 Speaker 2: Self control when you're facing a beautiful dish? 13 00:00:26,960 --> 00:00:27,640 Speaker 1: It's very hard. 14 00:00:27,840 --> 00:00:30,000 Speaker 3: I'd have to eat the whole one hundred and sixty's. 15 00:00:30,480 --> 00:00:33,920 Speaker 3: It's the actual patrons coming in and tasting them and 16 00:00:33,960 --> 00:00:36,600 Speaker 3: then scoring them and threw a QR code and then 17 00:00:37,000 --> 00:00:38,919 Speaker 3: you know, we average it out and then we get 18 00:00:38,920 --> 00:00:39,280 Speaker 3: a winner. 19 00:00:39,560 --> 00:00:40,600 Speaker 4: You started a few winners. 20 00:00:40,680 --> 00:00:41,880 Speaker 1: You started out in clubs. 21 00:00:41,960 --> 00:00:43,160 Speaker 4: Yeah, you've got a good memory. 22 00:00:43,520 --> 00:00:45,600 Speaker 3: Well where was it banks down Rssel or someone like, 23 00:00:45,920 --> 00:00:47,720 Speaker 3: oh no, sorry, Paramatta RSL. 24 00:00:47,520 --> 00:00:48,280 Speaker 1: Paramatta Rsel. 25 00:00:48,360 --> 00:00:50,320 Speaker 5: But I was reading an article and you said, you 26 00:00:50,360 --> 00:00:51,760 Speaker 5: said you just wanted to learn how to crack an 27 00:00:51,760 --> 00:00:52,640 Speaker 5: egg with one hand. 28 00:00:52,760 --> 00:00:56,280 Speaker 3: That was I could I remember the head chef, Greg 29 00:00:56,320 --> 00:01:00,200 Speaker 3: Plunket his name was, and I remember him saying to me, 30 00:01:00,480 --> 00:01:02,040 Speaker 3: you know, to be really good in this game, you've 31 00:01:02,040 --> 00:01:04,440 Speaker 3: got to be really quick. And I saw him crack 32 00:01:04,440 --> 00:01:07,400 Speaker 3: an egg with one hand and I thought, oh my god, Like, 33 00:01:07,600 --> 00:01:09,920 Speaker 3: if I could do that one day, I'd be pretty 34 00:01:09,959 --> 00:01:10,480 Speaker 3: bloody happy. 35 00:01:11,240 --> 00:01:13,800 Speaker 5: We watched you one time on Mastership this is years ago, 36 00:01:14,040 --> 00:01:15,640 Speaker 5: and you did the chicken. You had to make a 37 00:01:15,640 --> 00:01:19,240 Speaker 5: whole like instead of getting the chicken from the shop 38 00:01:19,240 --> 00:01:20,959 Speaker 5: where it's all chopped up on a bit. 39 00:01:21,160 --> 00:01:21,959 Speaker 4: A boner or ass. 40 00:01:22,200 --> 00:01:23,800 Speaker 2: Yes, I've never seen anything like it. 41 00:01:23,880 --> 00:01:26,160 Speaker 1: And that was that should be a YouTube thing, just 42 00:01:26,240 --> 00:01:27,800 Speaker 1: you doing that. It's so quick. 43 00:01:28,560 --> 00:01:31,399 Speaker 3: Look, you know, it's it's just something. You know, I 44 00:01:31,440 --> 00:01:33,199 Speaker 3: actually did a lot of butchery when I was young, 45 00:01:33,319 --> 00:01:34,280 Speaker 3: so you know, living on. 46 00:01:34,200 --> 00:01:38,480 Speaker 1: The farm for it, you want to confess. 47 00:01:38,160 --> 00:01:42,760 Speaker 3: With this man, no, And and you know because on 48 00:01:42,800 --> 00:01:44,480 Speaker 3: the on the farm, you know, we used to kill 49 00:01:44,480 --> 00:01:46,280 Speaker 3: I own lambs, and you know, every now and then 50 00:01:46,319 --> 00:01:48,440 Speaker 3: we'ld do a steer and we'd shirt with locals and whatever. 51 00:01:48,440 --> 00:01:50,240 Speaker 3: So I knew a little bit about butchery when I 52 00:01:50,240 --> 00:01:52,400 Speaker 3: actually went into cooking. And it's one of those great 53 00:01:52,440 --> 00:01:54,480 Speaker 3: things that I used to love doing down in the 54 00:01:54,520 --> 00:01:56,640 Speaker 3: basement of Aria for many, many years and nothing. Used 55 00:01:56,640 --> 00:01:58,360 Speaker 3: to find it really therapeutic to sit there and just 56 00:01:58,360 --> 00:02:01,360 Speaker 3: do butchery, whether it was chicken, whether it was meat, 57 00:02:01,400 --> 00:02:03,360 Speaker 3: whether it was lamb, or whether it was human flesh. 58 00:02:03,880 --> 00:02:06,680 Speaker 1: When you say you're down in a basement, does it 59 00:02:06,800 --> 00:02:07,680 Speaker 1: sounds a little bit? 60 00:02:07,880 --> 00:02:09,919 Speaker 3: Well, you know that we have got a downstairs kitchen 61 00:02:10,080 --> 00:02:12,240 Speaker 3: at Aria, so you know it's where all the prep 62 00:02:12,320 --> 00:02:12,919 Speaker 3: used to get there. 63 00:02:12,919 --> 00:02:16,480 Speaker 5: But you look at you've come in Paramotta to like 64 00:02:16,520 --> 00:02:20,440 Speaker 5: to Paramount Rsel to wear Aria, one of the world's 65 00:02:20,480 --> 00:02:21,440 Speaker 5: greatest restaurants. 66 00:02:21,480 --> 00:02:23,160 Speaker 4: It's just like a big Rsel, really, isn't it. 67 00:02:23,440 --> 00:02:24,959 Speaker 1: Yeah, I go to get that mashed potato. 68 00:02:25,160 --> 00:02:27,480 Speaker 2: That's interesting though, was that Rsel food isn't what you 69 00:02:27,560 --> 00:02:29,680 Speaker 2: picture this stuff was when we ate when we were 70 00:02:29,760 --> 00:02:32,640 Speaker 2: kids and ourselves. Like last year's winner of this competition 71 00:02:32,800 --> 00:02:33,000 Speaker 2: was a. 72 00:02:32,960 --> 00:02:35,120 Speaker 4: Tof It was shed and. 73 00:02:36,440 --> 00:02:39,520 Speaker 3: Manu and fans did the did the judging last year 74 00:02:39,600 --> 00:02:42,240 Speaker 3: or actually the you know the faces of it, and 75 00:02:42,320 --> 00:02:44,920 Speaker 3: Courtney and I this year and look, it's come a 76 00:02:44,960 --> 00:02:47,240 Speaker 3: long way, you know, Amanda. When I was working at 77 00:02:47,240 --> 00:02:50,400 Speaker 3: paramotunt Rssel, you know everything pretty much came out of 78 00:02:50,560 --> 00:02:52,680 Speaker 3: the freezer and it was into the deep fryer. And 79 00:02:52,919 --> 00:02:54,720 Speaker 3: I remember I watched that guy in the deep fry, 80 00:02:54,760 --> 00:02:56,080 Speaker 3: and I thought, one day if I could get on 81 00:02:56,120 --> 00:02:57,799 Speaker 3: the deep fry'd be pretty happy. And he'd been there 82 00:02:57,800 --> 00:03:00,560 Speaker 3: for four years. He wanted to get on the grill, so, 83 00:03:00,760 --> 00:03:03,040 Speaker 3: you know, it was. It was pretty basic, simple food. 84 00:03:03,080 --> 00:03:04,680 Speaker 3: And I think, I think, what they've got to do 85 00:03:04,720 --> 00:03:07,079 Speaker 3: these days, you know, you've you've got to you've got 86 00:03:07,080 --> 00:03:08,400 Speaker 3: to go with the time. So you've got to up 87 00:03:08,440 --> 00:03:10,200 Speaker 3: the ante when it comes to food. And this is another, 88 00:03:10,720 --> 00:03:13,400 Speaker 3: a great, a great thing to actually make them up 89 00:03:13,440 --> 00:03:14,919 Speaker 3: the ante and have some decent food. 90 00:03:15,040 --> 00:03:15,959 Speaker 1: How good is the deep fry? 91 00:03:16,520 --> 00:03:18,160 Speaker 4: The deep rice? Good look, and you're always gonna have 92 00:03:18,240 --> 00:03:19,880 Speaker 4: something deep fried, there's no question, but. 93 00:03:19,880 --> 00:03:22,320 Speaker 1: Running, not just eating from it, just running the deep. 94 00:03:22,240 --> 00:03:22,960 Speaker 4: Running the deep. 95 00:03:23,000 --> 00:03:25,640 Speaker 3: Right. I was at the Rockley Hotel, you know that 96 00:03:25,680 --> 00:03:27,520 Speaker 3: the pub that I own in the country, and only 97 00:03:27,520 --> 00:03:29,560 Speaker 3: a few weeks ago, and some people called in sick 98 00:03:29,560 --> 00:03:30,880 Speaker 3: and I was out at the farm. I got the phone, 99 00:03:30,880 --> 00:03:32,919 Speaker 3: corn and I did the deep fry for the night, 100 00:03:33,360 --> 00:03:38,760 Speaker 3: you know, fish and chips and. 101 00:03:36,760 --> 00:03:37,320 Speaker 1: To eat too. 102 00:03:37,400 --> 00:03:39,320 Speaker 2: I mean, that's as you say, you've still got to 103 00:03:39,360 --> 00:03:40,120 Speaker 2: have that in your life. 104 00:03:40,240 --> 00:03:40,800 Speaker 4: You feel the. 105 00:03:40,720 --> 00:03:42,560 Speaker 3: Locals are a bit shocked that, you know, I'd be 106 00:03:42,960 --> 00:03:45,040 Speaker 3: cooking on the deep because I was running the food 107 00:03:45,040 --> 00:03:46,560 Speaker 3: out too for them, and they're like, oh my god, 108 00:03:46,560 --> 00:03:47,080 Speaker 3: what's he doing? 109 00:03:47,200 --> 00:03:48,920 Speaker 1: But they would have thought they were on TV. Yeah, 110 00:03:49,000 --> 00:03:51,040 Speaker 1: there's some sort of show. 111 00:03:51,680 --> 00:03:53,960 Speaker 2: So tell us how people themselves get involved in this, 112 00:03:54,000 --> 00:03:55,800 Speaker 2: because there's stuff in there for them too, isn't it. 113 00:03:55,880 --> 00:03:57,280 Speaker 4: Yeah, So voting actually starts today. 114 00:03:57,320 --> 00:03:59,920 Speaker 3: So there's about one hundred and thirty clubs that are 115 00:04:00,000 --> 00:04:02,320 Speaker 3: anticipating in the Perfect Plate. Now, if there's a couple 116 00:04:02,360 --> 00:04:04,720 Speaker 3: of venues in the club, they can actually nominate more 117 00:04:04,760 --> 00:04:08,960 Speaker 3: than one different dish and people go in there and 118 00:04:09,240 --> 00:04:10,960 Speaker 3: there's QR codes and they can eat it and they 119 00:04:10,960 --> 00:04:12,960 Speaker 3: give it a score out of five. And then at 120 00:04:12,960 --> 00:04:15,920 Speaker 3: the end of it, we sort of you know, add 121 00:04:15,960 --> 00:04:18,240 Speaker 3: it all up and you know, divide it all and 122 00:04:18,839 --> 00:04:19,320 Speaker 3: you've got. 123 00:04:19,160 --> 00:04:20,400 Speaker 4: The perfect perfect plate. 124 00:04:20,480 --> 00:04:22,640 Speaker 3: But if you're actually a punter that you're going in, 125 00:04:23,120 --> 00:04:24,520 Speaker 3: there's also prizes that you're hearing. 126 00:04:24,560 --> 00:04:27,440 Speaker 5: Also, when I look at the Lake Cataie Bowling Club, 127 00:04:27,480 --> 00:04:30,000 Speaker 5: for example, you would not have imagined there would be 128 00:04:30,040 --> 00:04:33,040 Speaker 5: a Nepalese goat curry there in any world. 129 00:04:33,279 --> 00:04:34,919 Speaker 3: Well, you know, goat is one of the most eaten 130 00:04:34,960 --> 00:04:37,520 Speaker 3: meats in the world because they eat a lot of 131 00:04:37,520 --> 00:04:41,280 Speaker 3: it in India and the Middle East, and you know 132 00:04:41,880 --> 00:04:44,599 Speaker 3: Napalese food is that sort of you know, they have 133 00:04:44,600 --> 00:04:46,800 Speaker 3: a lot of curries, and I suspect that's going to 134 00:04:46,839 --> 00:04:48,520 Speaker 3: be a pretty bloody good dish would be falling off 135 00:04:48,560 --> 00:04:49,080 Speaker 3: the bone. 136 00:04:49,800 --> 00:04:51,479 Speaker 4: You know, there's a bug and snap of pie. You 137 00:04:51,520 --> 00:04:52,000 Speaker 4: know bugs. 138 00:04:52,000 --> 00:04:55,960 Speaker 3: When we say bugs, that's coming from Canterby Heilston Park. 139 00:04:56,279 --> 00:04:57,080 Speaker 4: That I remembered. 140 00:04:57,400 --> 00:04:59,720 Speaker 3: And you know, people think straight away from America when 141 00:04:59,720 --> 00:05:01,320 Speaker 3: they come out, they go a snap of pie, you 142 00:05:01,400 --> 00:05:03,920 Speaker 3: get that, but with bugs in it. 143 00:05:03,880 --> 00:05:05,400 Speaker 4: It's actually a Morton Bay bug. 144 00:05:05,560 --> 00:05:10,159 Speaker 5: Yes, and nothing from paramatter Horsel is because you left 145 00:05:10,160 --> 00:05:10,920 Speaker 5: it and that was it. 146 00:05:11,440 --> 00:05:13,440 Speaker 4: I'm actually heading out there today. You have a bit 147 00:05:13,440 --> 00:05:13,760 Speaker 4: of a look. 148 00:05:13,800 --> 00:05:15,479 Speaker 3: I'm not sure what I'm going to taste today, but 149 00:05:15,520 --> 00:05:17,919 Speaker 3: I'm pretty excited and hopefully it's got better. 150 00:05:17,760 --> 00:05:18,680 Speaker 4: Than when I was there. 151 00:05:18,680 --> 00:05:20,080 Speaker 3: And I don't want to say when I was there 152 00:05:20,120 --> 00:05:22,159 Speaker 3: because it was quite some time ago. 153 00:05:22,240 --> 00:05:23,839 Speaker 2: How did they take over the deep frye? 154 00:05:23,920 --> 00:05:25,680 Speaker 1: I had the guy moved on from the Deep fry 155 00:05:26,600 --> 00:05:27,160 Speaker 1: be still there. 156 00:05:29,200 --> 00:05:30,920 Speaker 4: I hope he has. I suspect that he has. 157 00:05:30,920 --> 00:05:32,640 Speaker 1: And I dropped it in the back of the deep fry. 158 00:05:32,800 --> 00:05:33,920 Speaker 1: Get it, man. 159 00:05:33,920 --> 00:05:36,159 Speaker 5: It's always great to told you vote in your local 160 00:05:36,560 --> 00:05:39,200 Speaker 5: club Perfect Plate Awards before July nine. For your chance 161 00:05:39,240 --> 00:05:41,760 Speaker 5: to win gift cards and foody give getaways. Head to 162 00:05:41,760 --> 00:05:44,600 Speaker 5: perfect plate dot com dot are you Matt Moran? 163 00:05:44,720 --> 00:05:47,000 Speaker 4: Thank you guys. It's great to see. It's been too long.