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1:33

Off Man New Podcast Welcome

1:46

to the Off Man New Podcast, putting the lemon of

1:48

humor up the chicken's butt of the internet. Short and

1:50

sweet. That's at Gamble. My name is James A. Caster.

1:53

We own a dream restaurant and every single week, we

1:55

invite a guest in and ask them their favorite ever

1:57

start a main course dessert side dish and drink. Not

1:59

in that. order and this week

2:01

our guest is... Reece Nicholson!

2:03

Reece is a wonderful comedian,

2:05

television host as well. Yeah,

2:07

drag race down under. I

2:09

love that, I love that.

2:11

Be for the fantastic comedy

2:14

special on Netflix, but I

2:16

can't pronounce the name of

2:19

the theatre. It's live at

2:21

the Athenium... Athenaeum? Athenaeum Theatre.

2:23

It's one of my favourite comedy

2:25

specials, full stop. Athenaeum.

2:28

I don't really know that it's called the Athenaeum

2:30

because that's where I did my shows in Australia.

2:33

I'm not in that room, but in the smaller room

2:35

upstairs. Congratulations? Yes, live at the

2:37

Athenaeum is the name of the special.

2:40

They are a wonderful comedian. And they've also got

2:42

a book out called Dish, which is a food-based

2:44

book, James. A food-based memoir. So come on, this

2:46

is a comedian writing a food-based memoir. That is

2:49

right, the pool of your alley, you have no

2:51

excuse not to buy it. And we're very excited

2:53

to have them here, we've been trying for a

2:55

while. Trying for quite a while to get moose

2:57

on, so we finally did it, Cobbers. Yes, we

3:00

did it, Cobbers. Well done to you. Well done

3:02

to all the Cobbers out there. That's

3:06

something that I sometimes have to

3:08

do adverts and off-menu just for the

3:10

Australian business. And we always say

3:12

Cobbers all the way through, and we get, I

3:15

think, fair to say, complaints. No, I

3:17

don't think we do get complaints. I think they quite

3:19

like it, actually. Yeah, they do like it, but some

3:21

people are confused and say, why do you keep saying

3:23

Cobbers? Because they don't know it's just for the Australian

3:25

audience. The great thing about James is, is he came

3:28

off social media because it made him

3:30

feel quite negative, and he didn't enjoy the process

3:32

of being on social media. So now

3:34

what he does, which is very James A. Custer, is rather than

3:36

being on social media, he imagines that all of

3:38

the feedback is negative on social media. Keeps me

3:40

off of it. It works. But

3:45

of course, if Rhys says a secret

3:47

ingredient on which we have pre-agreed, we

3:50

will have to remove them from the

3:52

restaurant. Yeah, sorry Rhys, but this week's

3:54

secret ingredient is sesame sesame snaps.

3:57

Sesame snaps. Sesame snaps. Now, this has been

3:59

such a long time. I'm interested by Liv on Twitter,

4:02

so I probably got a negative tweet today, she

4:04

sent us. But Liv,

4:06

no, Liv has chosen sesame snaps. I'm going to go along with

4:08

it, but I love sesame snaps.

4:11

Why? Who are the only person who eats them?

4:13

I'm currently going for a big sesame snap phase

4:16

and I really get excited when I remember, oh,

4:18

I bought their sesame snaps in the cupboard and

4:21

I can eat them. They're delicious. One

4:23

of the things in newsagents where there's dust

4:25

on top of them because no one buys

4:27

them. Yeah, yeah, yeah. But there's a nice

4:29

little healthy green grocery type place near me.

4:31

I go there and there's a whole bunch

4:33

of stuff that I like to buy from

4:35

there, vegetables and fruit and some really good

4:38

juices, kombucha. And then as I'm

4:40

chilling it up, I always look and see the sesame

4:42

snaps. I chuck them in as well and

4:45

then I forget that I've got them and then I remember

4:47

in the house, I want a sweet treat, but I don't

4:49

want anything too big and heavy. I

4:51

remember the sesame snaps in the cupboard and every

4:54

time I eat, I'll be like, oh, I

4:56

always forget how good these are.

4:58

They're delicious. There's a sesame flavour,

5:00

the snap. Well, it

5:03

does what it says on the tiggery, isn't it? Yeah. You get three

5:05

of them as well. I always think there's two. James,

5:07

this is not a life, man. I always think there's

5:09

two and then the third one's the last little bonus

5:11

surprise. Are you surprising yourself by buying sesame snaps and

5:13

then remembering you've got them in the house and then

5:16

remembering there's three in a packet? Yeah.

5:18

Do you just talk to yourself while you're in the house

5:20

and be like, oh, there's three. Well, I've got cats now so I

5:22

can talk to them and tell them. I always forget

5:24

the third one, don't I? Yeah. Why don't

5:26

you call your cat sesame and snap? They're great names for

5:28

cats. Oh, maybe there can be

5:30

their surnames. Yeah. Tell me sesame and root snap.

5:34

Perfect. Well,

5:40

hopefully, even though James loves sesame snaps,

5:42

we hope the reason is not to say that.

5:45

Right. Let's get on with it. This is the

5:47

off menu menu of Reese Nicholson. Welcome,

5:56

Reese, to the dream restaurant.

6:00

Nicholson to the Dream Festival but it's been here

6:02

for some time. Oh. This

6:04

is very, I'm, because I listened to

6:06

this podcast, so I'm a fan

6:08

of the podcast, but I'm also friends with you.

6:11

Yes. So there's a few layers of weirdness with

6:13

this. And I've thought about, like, I've

6:15

thought about my menu before. It's like, similar when you watch a

6:17

game show on TV, you're like, I'd be good at it. I

6:19

could do this. And now I'm doing it and I do not

6:21

feel confident. Have you, have you had that before with a game

6:24

show that you've watched on TV and then you had to do

6:26

it? No, it's not going very well for me at home. What

6:29

are the big Australian game shows? The

6:32

news? Is that, that feels like a game show from

6:34

time to time. Now

6:36

we have like all of the, like, prices right and

6:38

all those types of, there was a Wheel of Fortune

6:40

for a while. There was this one guy called John

6:43

Burgess, who was like a big, like that, he was

6:45

like the big game show host. Yeah. And

6:47

he still, I did a horror, that

6:49

sad thing where he's not

6:51

really in show business anymore, but he would come back

6:53

to do like little comedy sketches for things and just

6:55

watching a man in his eighties who

6:58

was like the height of comedy. I did a

7:00

weird thing with him once. It was like the

7:02

Australian version of Balls of Steel. Oh, wow. I

7:05

was 19. I didn't have an agent. And

7:09

he was on it and he was playing himself

7:11

like a kind of crazy version of a game

7:13

show host. And we

7:16

were doing a promo for it and he wouldn't sit

7:18

down and he was like 80 something. I was like,

7:20

sit down, John. And he went, no, no, it'll crease

7:22

the suit. And it's like, oh,

7:24

it's this era of show business. It's very old

7:26

school. Yeah. How's the chase doing in Australia? Is

7:28

that still going well? And then when that launched,

7:30

I was quite excited that you were getting the

7:32

chase. Yeah. People love it. Because you got the

7:34

UK version of the chase as well. Because when

7:36

I came to Australia recently, I landed, it was

7:38

really jet lagged. And then I walked into the

7:40

hotel and on the TV and the reception of

7:42

the hotel was Paul Sinner doing the chase.

7:44

And it's quite, it's tragic because then

7:46

what you, we're constantly comparing and

7:49

it's shit. Yeah. Like out of the shit compared

7:51

to that. I'm sorry. Oh,

7:54

I think we've done a few good things. Like we've

7:56

just got task master. Yes. It's like, I think it's,

7:58

I think it's as good. Yeah. It's

8:00

very good. I watched the whole thing. Yeah, it's good.

8:03

I mean, this comes out in a

8:05

long time. I'm on the latest season. And

8:07

a similar thing to this actually where I was

8:10

like, I could do this. And then you're

8:12

in it and you're like, I'm losing my

8:14

mind. That's

8:16

the one where you watch it and you think,

8:18

I'd find all the loopholes. Yeah. And

8:20

then you turn up on the day and go, oh, I

8:23

think I'm an idiot. Yeah. We

8:25

did. We were doing 10 tasks a day. Wow.

8:27

Ridiculous. You guys now, and

8:29

you were like, we were talking about it at dinner. You

8:31

do like five a day. Five or

8:33

six. Yeah. At the studio, at the house at

8:35

6am, start the task. Oh

8:38

my God. Yeah. Wild. My

8:40

fucking mind. I

8:44

can't believe James that you ever looked at Taskmaster and thought

8:46

I'm going to find all the loopholes. I thought I could

8:49

find all the loopholes. You? Yeah.

8:51

Yeah. Because I'd see Richard Osman do them and go, yeah,

8:53

that's what I'd do. But Richard Osman is a very clever

8:55

man. Yeah. Yeah. Yeah. But what you

8:57

understand is I just see them do the loopholes. So

8:59

I knew the loophole. So I was like, I would

9:01

do that. We should really ask you if you like

9:03

food though. Oh yeah. That's right. It's

9:06

not a podcast. I

9:10

do. I do really like food. I'm

9:12

always nervous to call myself a foodie

9:15

one because it doesn't sound

9:17

good. And also I think like I also play

9:19

video games and I love video games, but I

9:21

would never call myself a gamer to

9:24

a gamer because they

9:26

are scary virgins. But you

9:28

know what I mean? There's like a

9:30

kind of like, I think that would be offended by how I,

9:32

but I do, I think in another universe, I would have liked

9:34

to have been a chef maybe,

9:37

but well, I, I'm not

9:39

saying I have the skills of it. I

9:41

think I, I've thought of this before where

9:43

I think it's a similar conceit in a

9:45

way, comedy and being a chef, because you're

9:47

trying to like deliver relatability, you

9:50

know what you don't have it like, kind of like

9:52

you want people to be like, Oh, this feels like

9:54

it, but you want to like surprise them at the

9:56

same time. Yeah. And you want to put some of

9:58

yourself into it. Yeah. Yeah, it

10:00

would also be universal. What, come in the food? Yes.

10:03

Is that what you meant? Is that not what? Oh

10:05

God, never comes in my house for dinner. Oh, I've

10:07

been coming to my house for dinner. I've

10:09

been to bed seven times. Or not. Or

10:12

the secret of Googling it in. It doesn't help.

10:14

But yeah, I think, do you know what I mean?

10:17

Like, I think it's like a similar want of people

10:19

to like you. Five things that

10:21

you produce, but also want to rattle them a little

10:23

bit. Yeah. So when I watched like

10:25

season one of Chef's Table, I was

10:27

not prepared for how much I was going to cry. I

10:30

think I've related far too much to

10:32

every time they were talking about the

10:34

actual like creative process of making the

10:36

food. Yeah. I kept on crying. I

10:38

was like, man, he's just talking about a souffle. Yeah.

10:41

I mean, tears, because like, he's talking about how

10:43

much he wants it to represent himself and other people

10:45

to get it and various people would. And there's

10:47

like an intensity about it. Like, I think, recently

10:50

in the last kind of year or so, become friends

10:52

with Ben Shuri, who's from the...

10:54

He's from season one? Season one. Final episode of

10:56

season one. I'll cry during that. Yeah. It's

11:00

about taking the piss. And he like, he loves

11:02

comedy. And so he comes to like, it's comedy

11:04

club at I own Melbourne. Comedy club. And

11:07

there's an intensity about him, but he's also very

11:09

funny. But in a way that it takes you

11:11

a minute. I think comedians are the same. If you don't

11:13

have the context of someone as a comedian, and

11:16

they try to be funny, you're like, what's wrong with him?

11:18

What's wrong with him? But you know, and he

11:21

has a similar thing where he's so intense, but

11:23

very like, I don't know, I think you've got

11:25

to have like, an editorial kind of brain to

11:27

be a chef. And also shit hours. And there's

11:29

a lot of nutcases in the industry. Yep. And

11:31

you're either very cokey or not cokey at all.

11:36

Quite jealous of your friends, Ben Shuri. Well, I'm jealous of

11:38

my... I'm nervous now that

11:40

I've said friends. Like, we've been to his house a

11:42

lot of times. I think now I'm... Did

11:44

he know you were there? Yeah. Yep.

11:46

Oh, right. OK. Not necessarily friends. Heavy sleeper. Just

11:49

fine on him going, they do come in the food. But

11:54

he does. And he does his thing that I think

11:56

it's what I've always dreamed of being able to do

11:58

is like... he

12:00

lives in this really beautiful, and I hope this

12:02

isn't too prime to bear, he lives in this

12:04

really beautiful like frozen time mid-century house in the

12:06

suburbs of Melbourne. And he invites over,

12:08

he's another, we've been to a couple of them now, we'll

12:11

invite over kind of 10 or 12 people of

12:14

all varying backgrounds and job

12:16

descriptions. And we have like a

12:18

kind of six hour dinner that

12:20

he cooks. And it's just,

12:22

it's, you know what I mean? Like, it's like

12:24

what you would want in a movie to be

12:26

your life. Like it's a proper dinner party that

12:28

you feel like celebrities have. Like an F Scott

12:30

Fitzgerald novel. Yeah, and he'll disappear to be making

12:33

the food for a little while. And you just

12:35

see everyone quietly trying not to like, just keep

12:37

your shit together. Like, it's like the food is

12:39

so good. And I'm similar, apart from

12:41

the fact I live in a small messy house in East

12:43

London, and I only ever invite James and Nef. Never

12:46

together. We

12:51

always start with still a spark of water. Do

12:53

you have a preference? Sparkling. Like

12:55

it's obvious. Yes. Whenever someone says

12:58

still on this, I'm

13:00

like, do you not drink? Like

13:02

it just it feels like an upgrade to me.

13:04

And this is even cliche to be saying this

13:06

because I've also heard of but like, you know,

13:08

I drink a lot of water. But I know

13:10

that when I got a SodaStream, I drank a

13:12

lot more water. There's something it's like fun. I

13:14

like I like when kids call it spicy water

13:16

or like they what do

13:18

you know? But you know, when kids

13:21

don't have, I have a friend who

13:23

kid doesn't know how to describe sparkling

13:25

water. And it's like similar when people

13:27

get crunchy. Yeah. And they say like,

13:29

it's spicy water. Yeah. And it's

13:31

like, yeah, that's your right. This is spicy

13:33

water. This feels spicy. I have a distinct

13:35

memory of being a kid and a friend

13:38

of the one of my dad's made show me a

13:40

card trick. And not having the words

13:42

describe how it made me feel afterwards. Oh,

13:46

this is vintage James A. Castor stuff. And

13:48

so I was like, I just just made

13:50

me feel so careful. I'm

13:57

saying that to everyone. Okay, that's a fast, not

13:59

so careful. when he was throwing the magic trick

14:01

and they were like, what are you talking about?

14:03

But I get that. Yeah, it's like, I totally

14:05

get it. Careful, he's trying to trick you. Yeah,

14:07

yeah. I'm not sure. Yeah. I

14:09

was a weird little, like, my mum always

14:11

says I was very like wide-eyed when I

14:14

was a kid and I would try and

14:16

word things in very strange, like,

14:19

what was it? There was one where there was a big

14:21

bowl of grapes on a table at like a party. I

14:24

looked at my mum and said, there was a

14:26

man in my head and he's holding up

14:28

a picture of grapes and

14:30

he's holding it up very high, which

14:33

is the scariest way from an eight-year-old, no,

14:35

I've been way younger than that. Straight to

14:37

the girls' psychology. Straight. So I'm

14:39

trying to say like, I want these grapes and

14:42

he's holding it up real high. So

14:44

I want these grapes bad. They're not

14:46

for me, they're for the man in my head. They're

14:49

not for me. The man in my

14:51

head wants grapes. And he's showing that by

14:53

holding up a picture very high. Very

14:55

high. Very show-giving these grapes. What

14:57

do we want? Grapes. When

15:00

do we want them now? Well, so, I mean,

15:02

for this podcast really, are we finding out what

15:04

you want on your menu? Are we finding out

15:06

what the man in your head wants? Yes, and

15:08

he's holding a picture up very high. Very high.

15:10

Spicy one. Spicy one. Spicy one. Yeah,

15:13

I guess, I've never thought of spicy as

15:15

like a, I guess

15:18

when you're a kid, everything's tactile. It's

15:20

not about flavours yet. Everything is like, you

15:23

know what I love? Eating babies in videos, eating ice

15:25

cream for the first of them. Because I think it's

15:27

probably the cold that they lose their mind about. There's

15:30

that one, that famous one of the baby kind of going, and

15:32

then it does that, and then when they go like, oh,

15:35

like their faces just stretch out as much as

15:37

possible. And it grabs the ice cream and just

15:39

starts pushing it into its food. Like

15:42

it wants it to be part of it. Yeah. I

15:44

don't even know what eating is, but I just want ice cream

15:46

in my brain. I guess babies are like, they get

15:49

milk for ages, right? Yeah. And

15:51

then they have ice cream. They're like, fuck. You can

15:53

do this with milk? Why haven't you been putting your

15:55

kids in the freezer? The whole time. That's

15:58

a good one of my hat. Very high. Very

16:01

high. That

16:04

woman retired from England years ago. Anything

16:07

in the water? Or you just went sparkly? I don't

16:09

mind a bit of lime in there. There's

16:11

something now owning a venue,

16:14

being able to go in and having

16:16

access to a bubbly water tap and

16:18

pint glasses anytime I want is maybe

16:20

the richest I'll ever feel in

16:22

my life. Like being able to walk

16:24

around a bar and have no one go, whoa, whoa,

16:26

whoa, whoa, whoa, what are you doing? I

16:28

don't have my RSA. I probably shouldn't go back there.

16:30

But like a huge, like

16:33

a really big pint glass of

16:35

very cold, spicy water with some

16:37

lime in it. It's probably a dream

16:39

that you own the venue. You own Comedy Republic. I'm

16:41

not saying that. And anyway, come on Dan. I don't want

16:43

to Dan Acro in it. But it is my Crystal Skull

16:45

vodka. Yeah, I own a comedy club in Melbourne. I co-own

16:47

it with my partner, Karen, and this is part of Alex,

16:49

and it's like a little 150 seater

16:57

kind of thing with a nice power in it. And

16:59

it's nice. Great club. Thank you.

17:02

And great bar. And it's not, it's like the

17:04

whole thing of it is we wanted Luke, our hospitality man, like

17:06

our, our manager, we want it to be like a good bar.

17:08

I think comedy clubs don't often have

17:10

that, but you can get it to the

17:12

point now that when I come in, one of the bartenders

17:14

will usually be like, do you want a Riesling or an

17:17

old fashion? Like,

17:19

depending on my mood, but just the fact that I

17:22

get to go in somewhere and I have an order

17:24

that no one has to make me. Yeah. I

17:26

think there's probably a way of doing that other than buying and running a venue.

17:29

Okay. What would you recommend? Just go to

17:32

a bar a few times. Be

17:34

Nish. Go anywhere with Nish. Everyone knows. Like, I

17:36

went around Shepherd's Bush with him once and he

17:38

had to do a load of errands and everywhere

17:40

we went, they were like, Nish. I

17:44

like get him, plate him up what he wants

17:46

already. Yeah, it's like he's fair and beauty and

17:48

the beast. Yeah. And I'm like, what

17:50

the hell? I'm staying in his flat at the moment or in his house. And

17:53

it is exactly what you think Nish's house looks

17:55

like. Yeah. It's great. It's

17:57

like Brian Blessed lives there. Do you know what I mean? like

18:00

it's just so much stuff. It's like

18:02

what I it's what I wanted to

18:04

look like. Like it's not chaotic. It's

18:07

just got a lot of stuff in there. Well then he's

18:09

tidied up. Yeah that is. It's a little bit crazy. But

18:12

you know what I mean? It looks like oh

18:14

yeah this is what Nisha's hair looks like. Yeah

18:16

just like books and guitars and comics. PUBG DUMB'S

18:19

OLD BREAD! PUBG DUMB'S OLD BREAD! Every

18:22

time it went a bit quiet I was like... Yeah.

18:24

What was that? As

18:27

an Australian you're not getting pub it up anywhere else.

18:30

I don't think. I do like I like a pub

18:32

it up. I learnt from this very podcast from Jamie

18:34

Oliver about the crushing it up and putting it over

18:36

the top. I never thought of that before and that's

18:38

my whole vibe now. My whole...

18:40

I'm basing my entire personality on that. Thank

18:43

you Jamie Oliver. I'm sorry that some of the

18:45

restaurants didn't work out. I

18:48

want just the classic nice

18:50

sourdough. I want it warm

18:53

not toasted. Like warm

18:55

like very fresh and I

18:57

want... there's a place in Melbourne called Eta which

18:59

is egg. My partner Karen

19:01

and I go there. Anytime I've been away for a

19:04

long time it's like quite near our house. And it's

19:06

a good... it's fine dining but not

19:08

fine fine dining. And you can just... and the

19:10

lady there knows this and they

19:13

have this burnt kind of browned butter with

19:15

the salt through it. And I think they

19:17

brown it and then they like aerate it

19:20

again and then chill it again. So it's

19:22

super like light and

19:24

it just spreads over and it's real good. And

19:26

it's like kind of nutty. That does sound good.

19:28

Do you find because you live in Melbourne that

19:32

you go to other countries and

19:35

we kind of let you down when it comes to

19:38

stuff like sourdough. Listen. Not

19:41

let it down. I think whenever I say here

19:43

for example like I think I realise how lucky

19:46

we are. There is some incredible food in the

19:48

UK but I think you've got to be like

19:50

Australia I think we just are able to grow

19:52

things more. Like our

19:55

produce is kind of fresher about... you know

19:57

we have continued relationships with the countries around

19:59

us. Um, so we can get

20:01

food broad in the dinner, et cetera. I think like you

20:03

just have to be a little bit more selective here, if

20:06

that makes sense. You know what I mean? Like

20:08

you have to really, there is certainly like we

20:10

had an amazing dinner the other night. Sorry,

20:12

James. Um, we went to St. James,

20:14

St. John and ordered the whole menu. That's

20:21

a great feeling, isn't it? Oh, and it wasn't just

20:23

the whole menu though, because some things we were like

20:25

three of those. Yeah. Three

20:28

of those. And then the waiter came

20:30

to check on us to see if we were

20:32

still, this was still the plan halfway through. Like

20:34

we must have looked unwell. We

20:36

did cancel one dish, I think, but I

20:38

believe that was a salad. Oh yeah. Do

20:41

you still want everything's like, no, we don't want the

20:43

salad anymore. We'd like to cancel shitting normally tomorrow. We'd

20:47

like to remove that from any of our lives.

20:49

Whether you've got good gut health or not, it's

20:51

going to be weird tomorrow. Hope you're not staying

20:53

at a friend's house. Yeah,

20:55

I think particularly like I realized when

20:58

I was picking the dishes that I want for this,

21:00

they're all Melbourne places. And

21:02

I've, I've eaten a lot of other places and

21:04

I like other places, but I just noticed like

21:06

the kind of comfort dishes that I like are

21:08

all good. That's what I found about Melbourne because

21:10

I'd never been there before until recently. It's

21:13

like in like the Chinatown bit, you

21:16

could walk into anywhere and it was going to be good. Yeah.

21:19

There was no like, I wasn't hitting up

21:21

Google going like, oh, this place is terrible. You can

21:23

literally just walk in anywhere. It was amazing. The thing

21:25

that we don't do that I love that you do

21:27

here is you franchise

21:30

nice places. We don't have that. We don't

21:32

really have, as soon as something has

21:34

more than three locations, you're like, oh, like

21:37

this is like, you know, restauranteurs like, um,

21:39

Andrew McConnell and these kind of guys

21:41

that own big restaurants in Melbourne, they have three

21:43

of them, but they're not connected

21:45

by name or anything like that. Like, but

21:47

you know, things like, I don't know, like

21:50

all your burger places here and are all

21:52

good. We don't really have that.

21:54

And those is good here. Nando's is not good

21:56

in Australia. Yeah. I mean, we've talked

21:58

about that on the pod before you had an all. experience

22:00

in Wellington to be fair in New

22:02

Zealand but like yeah. White

22:04

Grimm. I'll never forget it

22:06

man. There's

22:08

a goddamn pipe going half way straight

22:11

down the middle of the legend of the parcel of this

22:13

cockle. Could

22:15

even read the whole thing. You

22:18

love to read it don't you? I always like to

22:20

know that they're honouring the legend like everywhere else does

22:22

like we do in this country but you put a

22:24

goddamn pipe halfway through it you're like well now no

22:27

one knows what happened to the cockle so I feel

22:29

fucking happy. It's

22:31

not often an English man gets annoyed

22:34

with New Zealand for not honouring cultural

22:36

tradition. Yeah. Look

22:39

as an Australian I can't have any point in the world. I

22:41

mean to be fair you guys started it. We

22:45

continue it. Um yeah

22:47

but yeah I think we just I

22:49

was talking to someone about this the other

22:51

day where Melbourne is like a very touristy

22:53

city but we don't have any touristy things

22:55

like Sydney has the we've clumped them

22:57

all up really. But

23:00

Melbourne's tourism is hey

23:03

how could this? You

23:05

just come there because it's nice and the food is so

23:07

good. But I

23:10

give a lot of credit to New Zealand as well.

23:12

New Zealand has some of the best food I've ever

23:14

eaten in mind and same thing you can just walk

23:16

in anywhere and it'll just be some very intense kiwi

23:19

chef that's like just scooping shit out of the

23:21

water and throwing it into a pot

23:23

and then making you eat it. Okay that sounds more threatening than

23:25

I meant it. Well

23:29

let's get onto your dream star. Let's get onto the

23:31

menu proper. We know it's going to be from Melbourne.

23:33

You know it's from Melbourne. Spoiler alert. It's still going

23:35

to be places I didn't go either. I'd

23:37

go into Melbourne for the first time because

23:40

normally I'm asking them

23:42

for recommendations and I

23:44

recommend some real fancy places really delicious and it

23:46

was like where shall I go in Melbourne? I

23:48

was like you've got to go to schnitz. It's

23:51

the first place James sent me. That's

23:53

an example of a thing that has

23:55

a lot of franchises that I wouldn't.

23:57

Yeah sure. I mean I've eaten it. You

24:00

find schnitz in, you know, like a

24:02

mall that has had its heyday. Yeah,

24:05

like a place that you're like, oh, I didn't even know there's a

24:07

mall here. And there's like a nail

24:10

salon with one lady standing in

24:12

there waiting for anyone to come. And a bar

24:14

that no one will ever go to. I went

24:16

to schnitz, the first day I arrived. I was

24:18

feeling pretty jet lagged. Yeah. I thought I just

24:21

need something. I don't really know where to go.

24:23

Oh, James, someone's got a schnitzel, just get it out of the

24:25

way. Early doors. Because I'd seen a

24:28

few of them around and I was like, well, I'm

24:30

not going to enjoy this. Went

24:32

into schnitz, looked at what James

24:34

told me to order, looked at that on

24:36

the menu, thought no fucking way. That looks disgusting. It's

24:38

got beetroot and egg and pineapple in it. Yeah, that's

24:40

the egg and pineapple in it. The pizza is made

24:43

of egg and pineapple. Yeah. OMG

24:45

rap. Yeah, I love it. From schnitz.

24:47

Any time of day. For some

24:49

reason, Australia has an upset, like there's a type

24:51

of pizza called the Aussie pizza. And

24:54

it's just a meat lover's pizza with an egg on it.

24:58

And I don't know why they've decided egg

25:00

is Australian. Like, yeah, you put an egg

25:02

on there. I put beetroot with. Beetroot, we

25:04

love putting beetroot on there. I've got my burger kitchen

25:06

here, like years and years ago. I think they had

25:08

like one, they said was Australian. The Aussie burger. And

25:10

that had beetroot and an egg on it. We had

25:13

the macaws, that was the only thing. It was just,

25:15

it was a quarter pound with some beetroot on it.

25:17

Disgusting. Yeah, it's weird. I don't mind beetroot, but I

25:19

don't want it with egg on it. And then you forget you've

25:21

eaten it and you think you've got cancer. Yeah, every single time.

25:23

Yeah. Anyway, sorry. I

25:25

ordered a schnitz. I thought it's fine. I'll go in there.

25:28

I'll get it over with. And the rest of the trip

25:30

will be nice food. But no one has to know. I've

25:32

come to schnitz. I'm standing there waiting for

25:34

my schnitz. Someone comes up going, I'm coming to see your

25:36

show tonight. I love the podcast. Can

25:38

I have a photo? Schnitz. Not

25:41

like this. Didn't you say that they asked if I'd

25:43

sent you? Yeah. Has James sent you here? Because

25:45

I've mentioned it on the podcast before. I like to send

25:47

it to Australians because I know it's the worst thing I

25:50

can say. It's

25:52

not the worst thing you can say. I

25:56

went to fishbowl a lot though. Oh yeah. I

25:58

like that for a chain place. Yeah, quick

26:00

salad. Yeah, that was good. But the rest

26:02

of the the rest of the meals I

26:04

had were heavy multiple course meals. It took

26:07

me a second then to remember that because

26:09

I grew up. I didn't grab

26:11

that. I lived for a while in my early

26:13

20s in Kings Cross in Sydney. And there was

26:15

a strip club there called Fish Bowl in my

26:17

mind. I was like, oh, really? They do a

26:19

good salad at the strip

26:21

club, Fish Bowl. Beautiful wings.

26:25

You're doing. My first thought was

26:27

to just say seafood platter and then

26:30

covers everything. Yeah, I think I like

26:32

good food, but I always I always

26:34

find that my tastes fall

26:36

into like what is what movies have

26:39

told me fine dining is

26:41

like things like I usually order like a

26:43

steak tartar because I love it. And I

26:45

I do not make it. I

26:48

don't know. You say I feel like you might be the same way

26:50

when I'm at a restaurant. If I enjoy something, I'm like,

26:52

how can I re make

26:55

this at home somehow or make a version of

26:57

this and something like steak tartar feel so out

26:59

of anything raw? Yeah, yeah. You

27:01

know, I mean, you're not messing around with

27:03

that. No, you're not doing sashimi at home.

27:05

No, I mean, if you are, I hope

27:07

you had a nice life. Enjoy. Especially not

27:09

giving it to people. Yeah. Like I've made

27:11

some horrible mistakes trying to recreate things, but

27:13

it's only ever for Kyra and I. I

27:15

will never like the if ever I had

27:17

a dinner party and someone's trying

27:20

something for the first time, like you are a

27:22

lunatic. This is insane.

27:24

I like the way, by the way, you said, oh, I'm not

27:26

going to cook it for people. I'll just cook it. Yeah.

27:28

Well, it'll feel like a kind of act

27:31

we made. Yeah. I've just noticed I wrote

27:33

down steaks that and it's auto corrected to

27:35

Jeff tartar. Beef

27:41

tartar. Jeff tartar.

27:43

Come on down to Jeff tartar. Bring

27:46

the truck, bring the trailer kit. Get in frame. I

27:49

would go to Jeff tartar. I would. Yeah. Yeah.

27:51

I would definitely go. Do you think it's like

27:53

is it a themed French restaurant? I

27:55

feel like the way you did the advert there.

27:58

I Feel like for the kids. Like a

28:00

franchise like fast food Ta ta restaurant where

28:02

they like. Shovel. Out the talks

28:05

are and put it in a bucket. yeah

28:07

he likes but yet the dance is means

28:09

of it. yeah of he must have been

28:11

telling us government's I do like the. When.

28:13

You go to. Paris. Of and they

28:16

do it at the table. Mike that's like the

28:18

dream yet as as a else am I remember

28:20

feeling very grown up realizing I liked it thing

28:22

I can. Put. Most yeah moments

28:24

in my life that I've felt. Like.

28:27

Much you are and because you know system. I have

28:29

a whole big Mac of the I'm I'm I'm a

28:31

big kid. I can do it. The

28:33

army light snacks my your videos

28:35

the last as time As I

28:37

suspected I. Put

28:40

it more time to pick up a of

28:42

a paypal. I suppose that like this est

28:44

thoughts are considered. He got hit by a

28:47

faded in the as if I was youtube

28:49

videos of Brady's a inside out of the

28:51

first. Ah but what's that? Was

28:54

sale. I think about third because unless it

28:56

was you know if those too much Tabasco

28:58

in their met but like it's a it's

29:00

baby food texture near a lot of friends

29:03

food is baby sit there really a the

29:05

it's a lot of like whips out thing.

29:07

Like we've made this thing that used to

29:09

be alive into a mass joy. He nailed

29:12

his and baby food short while. guess sometimes.

29:14

Fast. My is now by accident that they

29:17

love it he I love kids I'd say

29:19

and. May play give

29:21

the be a means of. Give

29:23

us Stephen some garlic good if i was

29:26

reading of a day and the thing is

29:28

like of famous it but the sport alon

29:30

the birds that a little but they have

29:32

to put a holdover cousins my god oh

29:35

my god to see you it's just France

29:37

pay for hims fuck how expensive it is

29:39

play My favorite food are i can be

29:41

and terms of like the big classics but

29:43

the new. You. Get what we think?

29:46

We got booed. Board

29:48

Zeal Outlets made this animal a scale as possible.

29:50

Near the end of it's like we're and then

29:52

and then we'll make people hide from God. And

29:54

they ate it. I don't know how much that's

29:56

going on in France at a motel? Legal. They

29:58

made it illegal. Our. Yeah, yeah, your

30:00

bike on. trying to remember. I just

30:03

cringe, right? Book of essays and I'm trying to

30:05

remember it as part of an essay. Whether that

30:07

was a real thing unit, some you have memories

30:09

we like that rail or of i is is

30:11

for might have I made like a little Bloom

30:14

House movie In my haste is yes but it

30:16

does. Is it like to the thing a boil

30:18

it in control yell fire with my the and

30:20

then you put the whole burden your mouse give

30:22

it them everything their feet it's you're eating a

30:24

beat. Can't be nice cow do we

30:27

know how to another doing that? They covered up.

30:29

Yeah. With the famous bit in Athens and mother imagine what

30:31

it's the. I didn't like the holding they put in that

30:33

one of the had to hide from God God save the

30:35

bird. Go It! Going. And going to

30:38

fight the gotten famously see everywhere right? Yes

30:40

yep not know that many fancy under

30:42

a blinds think it says turns into the

30:44

can't say under a the thunder and a

30:46

little napkin unless you have a little sets

30:49

and are offended I said to moses

30:51

have not read the bible that's why it

30:53

napkins on lap started and wasn't to get

30:55

rid of the crumbs or anything like that.

30:58

It was back in Roman times. everyone

31:00

was to get an absolutely whack down here

31:02

at work to the alpha boards of On

31:04

the Tory and come Back to the Face.

31:06

Debt jerked off napkin on the

31:09

mathematical know at the Bernabeu. Go.is

31:11

none the wiser. Got him having

31:13

a good time to admire those

31:15

Rodman's Good Autumn It table manners

31:17

by what you don't my some

31:19

of the that's what concept. Of

31:23

let damn ear get to God

31:25

if I go to me. But

31:28

my actual one. Of those

31:30

is ah and it's another kind of

31:33

grown up thing visit particular thing at

31:35

this. I could come from one room

31:37

in Melbourne. Which. Is that it's

31:39

an entry? Be trust. And

31:41

it's is mary sit for they do this and it

31:43

was the first amount of eight men should be choice

31:46

made in there and it and now it's like a

31:48

mate when people come over for dinner. It's like my

31:50

main thing that I've I've been with but I'd make

31:52

they do it isn't like very like seen. Tasted

31:54

like kind of grilled breads. Kind.

31:57

Of crispy. And men, it's

31:59

like this. Weeps ricotta on or

32:01

something the day that they are

32:03

pipe on gray. and then there's.

32:06

I think they've got stress seek coins as

32:08

he could go can but still I can

32:10

him crunchy something very much. Another

32:13

A and then the Hiv over the top

32:15

and then it's some sort of like that

32:17

very light spice. that's something I've I've tried

32:19

to make it at home and in this

32:21

thing minutes. It's. Good at it

32:23

with okay I'm but this thing missing is

32:25

that miss although I did times he i

32:27

only that sounds amazing and it's just lie

32:29

and I like to have like of this

32:32

place in Mobile Alabama Guy that I do

32:34

like half martinis about get that at says

32:36

the perfect way to we like a little

32:38

on tray and maybe like an oyster kind

32:40

of it maybe on an oyster as well.

32:42

the answer me toast and one or yeah.

32:44

I. Don't want to like you're in the half hearted, not the

32:46

i do want to hurt my day And it's It's like

32:48

it's not because sometimes a formats a the beginning of a

32:51

male if you haven't eaten. It's. Beginning

32:53

had stolen in hot that yeah that's Madrid yeah

32:55

yeah full martini straight away but we did. We

32:57

went to Gimlet Yeah in Melbourne and that was

32:59

the same with it. We were and I do

33:01

dig up to the i don't know how you

33:03

went into the giggles to the iron remember to

33:05

say that this shit all this elated that they

33:08

were you having a nice dinner and I was

33:10

I I've got a gigs I better not. oh

33:12

by the glass now I won't let's not gonna

33:14

bottles that I bothers him and I had like

33:16

four glass of the why yes or a bit

33:18

too there and I have the most a media

33:20

of vs boy any tell us on a gig.

33:23

Even slightly tipsy have gone with the game

33:25

plan to buy decided to humans have you

33:27

know mittens without still want to get off

33:29

and then. Two seconds and

33:31

not consistent and I'm drunk. And

33:35

we went to this restaurant gimlet in Melbourne under

33:37

Gordon Ramsay with the gas once a year and

33:39

he walks and kids and go the toilet. Yeah

33:41

but you will run the bus. Yep. That's.

33:44

Of Parliament. Yeah and I didn't even give

33:46

you my head as I only must be

33:48

walking through going. Great job guys! Great job

33:50

guys. Lapses: What's or yeah, I got a

33:52

shit. Tests of yeah,

33:54

it was exciting Moazzam Yeah to

33:56

see Ramsey work at a few

33:58

weeks before the. Bomb had been

34:01

there and classic hospitality I found is

34:03

that aware of This is all. We

34:05

were having dinner at. Penthouse.

34:08

And there was some sit there and we found

34:10

out it was one of the chef from Gimlet

34:12

and he said are you have the i'm halfway

34:14

through the did we mention that the Obama thirties

34:16

restaurants night and we the. The. Dinner stopped

34:18

and life see makes what are you doing

34:20

that and of rely on a bus I

34:22

kind of understand you will be like why

34:24

would you know. It's like a hospitality

34:27

mindset. I love chefs and people that it their

34:29

whole lives there about hospitality because I said are

34:31

they in the private dining room He went on

34:33

out with books, But

34:36

you know I mean it's like high respect

34:38

that my and All About nights but aren't

34:40

as he was booked. yeah and so that

34:42

was very impressive. And apparently yeah they ah

34:44

by set like the Obamas to sit in

34:46

that with secret Service at table three of

34:48

them. Eight new good time, great. Ominous.

34:51

To work than I am. Post them

34:53

on the out the Us tough sell

34:55

them on what some the baylor it

34:58

would have been a bus to pay

35:00

their bills. What do you Actually I

35:02

think I prefer the story that I

35:04

didn't go it he got. I think

35:06

there's more satisfaction or the ends. Meet

35:08

a President Yeah I think to decide

35:10

not to made a president is pretty

35:12

fun if he were working there. james

35:14

Nasa you are away to their and

35:16

you are assigned to the Obamas table.

35:18

This. How. You are you playing with

35:20

with full erection? Hold on. Napkins

35:23

go. Not saying that have specific

35:25

oh are you just treating them

35:27

like normal customers? Are you trying

35:30

me little jokes? A year or

35:32

so many questions spending the question

35:34

actually. I'm a thing

35:36

car. Or. Time plate call to

35:38

begin with. And yeah, definitely. But. Then,

35:40

like I think, probably pretty quickly on. Going.

35:43

To like. Ask them questions confess you

35:45

drunk with into secondary as a means to

35:47

be honest if I'm going to Guy by

35:49

A Mason experiments when I met. I'm

35:52

Andrew Garfield the of a day. Oh my

35:54

God. Under are not hate. Mondays are. No.

35:56

I. Don't

35:59

either. You know on he is not. The.

36:01

A bomb as know I think business and that's

36:04

not insult to injury Garfield as I'm sure he

36:06

to grow the have the a film is ever

36:08

been in. Fear. Yeah I was.

36:10

I was in the festival and I was drunk

36:12

and yeah my been lines him up. I've never

36:14

met him before. Able. To insert.

36:17

Miss. Kim August and of a

36:19

shout out Korea effortlessness stand in

36:21

this often say who was missing

36:23

someone at Best Buy. A

36:25

whole type of meal as high as a

36:27

guy garfield his mother, southern. Fried

36:32

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an emphasis. Sponsors:

36:39

Pretty good. The. Guy says i

36:41

just a you ton. Of

36:44

I. Think that

36:46

but that I. Mean

36:49

they proceeded to just tell them about all of

36:51

his films for like right as a long as

36:53

I can be on the polka yeah and that

36:56

said that swim in the family vermin that because

36:58

you have to d make excuses and leave yeah

37:00

eventually but like we will be we had of

37:02

there for quite awhile had him had a be

37:04

made in eyes moving moving away from a bit

37:07

be a that a gona Yeah I've never understood

37:09

the concept of just walking up to someone you

37:11

admire. Just to meet them via by

37:13

as I can see my late for you met

37:15

him in the right way like you met know

37:17

that like let's say a story. gonna cut it

37:20

off field you mother fucker didn't handle it well

37:22

for your in the right circumstance. Yeah he could

37:24

have got your friends yeah well that's have that

37:26

this is that a token to appear both or

37:28

just what silence the Scorsese film it done for

37:30

the much time with ever to before. So.

37:33

that the for said start sunset could have a motherfucker

37:35

sit on their not that sowed as it was like

37:37

so thought of him away. From

37:41

that. on

37:44

the bible as david like you like the top

37:46

that stuff about yeah you just have the trump

37:48

on the side liked a lot of i got

37:50

a third know it wasn't even i love the

37:52

other ones are a performance at a lie it's

37:54

more that let these are some of your lines

37:56

under a yeah but elsa five a fit with

37:58

how much he kept other people to trump So

38:00

I like that's great. I told him that since

38:03

by the man to in the cinema was the

38:05

worst experience I've ever had in the cinema Oh

38:07

my it's like no not because of him because

38:09

honestly it's like the people in the cinema Hearing

38:11

how you talk to people sometimes like watching an

38:13

episode of the undated balls Thing

38:23

I remember about you yeah, I I

38:28

Once saw David Byrne across

38:30

I was at like during

38:33

Sydney festival at this kind of and I was plus

38:35

one never a bride and Saw

38:38

David Byrne talking to Nick Zimmer Kataris

38:40

from yeah Yeah, yes, and

38:42

they were chatting and David Byrne is my

38:45

favorite thing like yeah Oh, and

38:47

I almost went and then went just

38:49

was thinking what's what's the

38:51

end goal here? Mmm, I'm just another

38:53

random person in his life That

38:56

says I love everything about you And

38:58

then I walk away or I can go

39:00

I saw him what you know like I think and I guess

39:03

what I'm saying It's simple with the Obama's red like what's

39:05

the end goal you're like hey? I love what you

39:07

I love how you killed bin Laden As

39:16

you put in the check down and by the way loved how you

39:18

killed bin Laden 40-minute

39:22

video about the operation to kill bin Laden the other day.

39:25

I love it. What exciting yeah, yeah Your

39:28

algorithm must be yeah Absolutely

39:32

fucked my algorithm. I don't know why

39:34

it's recently just started showing me pilots

39:36

very calmly Dealing with emergencies

39:38

on flights just recordings with

39:41

pictures. It's not the plane that they're on.

39:43

It's just video of planes

39:45

flying with like A controller we've got

39:47

a engine is on fire, and there's

39:50

no payoff to it There's no like

39:52

they land I guess but there's no anyways.

39:54

That's my algorithm. Yeah, oh, yeah,

39:57

mine's a mess Others under the

39:59

plane pilots landing. In Drag Queen

40:01

and Food The Wraith Nicholson story Mafia

40:03

someone finds a video of a drag

40:05

queen Tom Lead landed applied yeah the

40:08

in a burrito of in the hotel

40:10

with a taste ah yes and now

40:12

I've got a wrestling food at military

40:15

operations and reviews of first class cabins

40:17

and now I'm oh yeah that is

40:19

when someone very calmly yet showing me

40:21

and as seats yeah before the showers

40:24

yeah I saw on the other day

40:26

and vom the on one of the

40:28

big planes the shower. Upstairs started

40:30

leaking so water with pouring into

40:32

economy and that to me is

40:35

a perfect metaphor. For

40:37

like class white as if the per

40:39

class system yeah of just the dirty

40:41

water of the rich pouring onto like

40:44

even premium economy here but it must

40:46

be devil's advocate to be big trip

40:48

a guy. what is drifting on anything

40:50

else? the shout little sluggish. Smells

40:53

of beauty, clean and says no

40:56

clear a class system than a

40:58

plane by. The. I like it

41:00

succeeds. There's no middle class in a

41:02

plane. the the just jump from. Even.

41:05

Premium to economy under different ways

41:07

as well. Or you walk

41:09

through the rich pay movie, get to

41:11

the pool tables and say even touch

41:13

it and then they met you. walk

41:15

through it again to get off this

41:17

fight. Kind of messed up. beds in

41:20

the sky? Avoid looking pretty refreshed. Yeah.

41:22

Empty martini glasses. Clear evidence of an

41:24

orgy. Yeah for me I as a

41:26

model I took his Disney World bloggers

41:28

and but he has a myself a

41:30

battleship. Oh

41:39

that's what was off all rain fell

41:41

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main course. Dream main course. The

43:19

first obvious choice was like just

43:21

a ribeye, like a big steak. I

43:24

think a lot of lockdown for me was wanking

43:27

and Karen's gone

43:29

for a walk quick. The

43:33

quiet hurried wanks of long-term relationships

43:35

around the lockdown. The

43:39

quiet hurried wank. This

43:42

next one's called Karen's Gone For A

43:44

Walk. Quick. But

43:48

I wanted to get quite good at cooking

43:51

a steak properly. I've started

43:53

finishing it off in the oven. Hold

43:56

for applause. But

43:58

the cast iron. We got a

44:00

barbecue during the lockdown. Like I feel like we

44:03

were in a very, obviously had full blown

44:05

mental breakdown during the lockdown. Put on 10 kilos,

44:07

but at the same time, we're just doing big

44:09

cooks. All the time, just learning.

44:11

I cooked a lot of fried chicken. I cooked a

44:13

lot of steaks. I started just making

44:15

milkshakes with bourbon in them. We'd

44:19

watch five movies a day sometimes. That's

44:21

10 hours of movies. Anyway,

44:23

so this is the kind of like,

44:26

like if there was a cavity called

44:28

Jeff Tatar, that's how I would imagine that.

44:31

Yeah, milkshakes with bourbon in them. Yeah.

44:34

It was the life that I know would

44:36

lead to, you know, you see guys, their

44:39

note, like just their paws. You could

44:41

go swimming in them. Like their noses seem like

44:43

something you've put on top of their head. And

44:46

you just read all the time and just

44:48

very kind of just every anytime

44:51

you move this, like, they're

44:53

having big, big dinners every time. Yeah,

44:55

big, busy dinners. He's

44:57

heard that story about apparently

45:00

Mel Brooks had dinner with Alfred Hitchcock.

45:02

Yeah. And they like have

45:04

this big dinner. He's trying to, I think it

45:06

was to make high anxiety. He was going to

45:09

make like a Hitchcock parody and they

45:11

had this big dinner with it and he was full, like, feeling

45:13

so sick and just trying to pitch and I want to do

45:15

this and I want to do this. And

45:17

the waiter came at the end to give the check

45:19

and Alfred Hitchcock apparently said, we'll go

45:21

again. And

45:23

they just did the whole dinner again.

45:25

Oh, I love it. We'll go again.

45:28

So I was thinking steak and then I

45:30

was thinking lasagna, partly because my dad

45:32

makes a really good lasagna. But in that way that I'm

45:34

not even sure if it's good, it's just what my dad

45:36

meant. Like it was the, I don't

45:38

know if you had this as kids where you could

45:40

pick what you wanted on your birthday and it was all,

45:43

both my sister and I would always choose lasagna. My

45:45

dad makes it like a really great lasagna. And

45:47

I'm going to bring up Ben again. The last time

45:49

we went to his restaurant, Attica, his

45:51

new kind of main is the lasagna that he

45:53

spent the better part of a year designing. He

45:55

came past our table. He was working that night

45:58

and he did that. that

46:00

they can scratch down next

46:02

to the table and it's automatically much

46:04

more intense. And he explained like how

46:06

he'd gone through with this, how

46:09

he's designing this and it took a long time to,

46:11

but the way that they do it is

46:14

it's the pasta is like big strips of

46:16

pasta and he pipes on the meat and

46:19

the chamomile and rolls it up

46:21

almost like a cinnamon roll. And

46:25

then they bake it like that and so it's

46:27

presented to you in the middle of the, and

46:29

it is, it was one of those things where you eat

46:31

it and the, everyone goes quiet for

46:33

a little while. Like no one's talking.

46:35

It's just similar to with a steak. I went on

46:37

a holiday with some friends in the south of France

46:39

and it was one of those steak restaurants where you

46:42

pick like I'll have 200

46:44

grams of that and blah, blah, blah. And the most

46:46

expensive one, the guy, he was taking us through and

46:48

he went, and this one, they

46:50

feed the cows beer and

46:53

cereal. And we were like, we

46:55

thought it was maybe like a language issue and

46:57

we thought maybe they're giving them like hops or

46:59

like, but anyway, no, no, no, no. They

47:02

mix beer with cereal, like

47:04

oats and they feed it to the cows

47:06

and they get, they're just out there drunk

47:09

and it marbles the beef in a really particular

47:11

way. And we're like, okay, well we're going to have

47:13

to get drunk beef. And it

47:15

was the greatest. We'd all try it. We

47:18

were there with someone who had been a vegetarian for a very long time

47:20

and we were all, it was like in

47:22

a movie when you eat something and

47:24

everything kind of goes blurry around like, and she

47:26

tried it and was like, yeah, no, this is,

47:28

and then I think she might not be a

47:31

vegetarian anymore. Anyway, I feel like lasagna is one of

47:33

those things. It's still not my main. It

47:36

feels strange to make it for a dinner party, but

47:39

I don't know why you wouldn't, you know, it feels

47:41

homely, but I think it's,

47:43

it delivers and it feels like the

47:45

easiest thing to make, make it during

47:47

the day. Anyway, there should be a couple of massive lasagnas

47:49

a year. Yeah. And

47:51

then there's no way I'm getting through it. So

47:53

section up, freeze it and then never eat it

47:55

any, any, no, any day. I'll be like, if

47:57

there's no food in fuck, there

47:59

is. Straight out the freezer. Do you use

48:01

microwave or bake? Bake. Bake, yeah, got a

48:03

bake. I wouldn't have been surprised if I had just licked

48:06

some little of the popular. Yeah, I would do that. The

48:09

way the weather is at the moment. Yeah. I love

48:11

a lasagna lolly. Yeah. It's

48:13

currently hot by the way. Your heat wave is adorable. So

48:16

this is exciting

48:18

now because both

48:20

of those honorable munchins sound absolutely delicious.

48:23

But that lasagna, that steak. So I

48:25

feel like I'm going to just... It's

48:28

my basic bitch, too. I

48:30

just want a fried chicken burger. Wow. I

48:33

like that one. I was like, So

48:54

we went to Palm Springs and... He

48:57

pointed out to me... Oh,

49:06

it's lovely. It's lovely.

49:10

Went to Palm Springs and I probably jerked Karen

49:12

off a lot on that holiday as well so

49:14

it all comes together. The

49:18

Karen Whiteley, my partner, my fiance. My

49:23

partner in life, my partner in business, my partner

49:25

in coming. He

49:27

pointed out to me at the end of the week that

49:29

we've been in Palm Springs that I had not noticed. I'd

49:31

eaten a fried chicken burger every single day. But

49:34

had found new way, like it wasn't like,

49:36

I'll have another fried chicken burger. It was

49:38

like we'd been a different restaurant and I

49:40

would order it for lunch and I wasn't

49:42

making the connection. You're going, oh, I

49:44

think I might have fried chicken burgers. So

49:46

I will always be at a restaurant and be

49:48

like, I think if it's just lunch, I'm just

49:51

going to get a salad or something. And then the waiter comes

49:53

and I just panic and order a fried chicken burger. It

49:55

needs to be like, with a floor

49:58

on it? No, like... not

50:00

crazy. Like I want an American like a chicken, what

50:02

they call like a chicken sandwich in America like that,

50:04

like a potato bun, not a

50:06

brioche fried chicken where I

50:08

when I've made it home before where you want to

50:11

milk and everything with some pickle juice

50:13

in it. And then you put a little

50:15

bit of that into the flour to make it like kind

50:18

of claggy. And that turns

50:20

into that little bits. And

50:22

like some sort of mayo like a chipotle, but

50:24

not like crazy spicy. I want to ship myself

50:26

on the street. And like a

50:28

very acidic kind of vinegary coleslaw.

50:30

Yeah. And with some curly fries. Yeah, like

50:32

thick curly fries. To me, they're the best

50:34

chip. Yeah, I don't know why it's made

50:36

well. We went to the pub the other

50:39

night and just ordered some chips and we

50:41

ordered every type of chip that they had.

50:43

Yeah, there was a lot. That wasn't just

50:45

me and Ed. Yeah, yeah. Well, that's just

50:47

me and you. Yeah, I don't know if

50:49

Ed suggested it. I don't know

50:51

if he says, but like they said over.

50:53

Good to know. I said over. I'll

50:56

work on my Ed's imitation. Two tickets

50:58

to pub. Yeah,

51:00

they said over

51:03

the like French fries. Yeah. They

51:06

cut chips. They cut chips. They cut

51:08

chips. Yeah. And curly fries. Thick

51:11

cut chips are not good. I'm

51:13

trying to think I couldn't knock it

51:15

out of what I was trying to

51:17

say. But how high is the man

51:19

holding the sign of the thing? Yeah,

51:22

pretty low. I think he's on the ground. He didn't even make

51:24

it. Yeah, I

51:26

think they're a scam. Fish

51:29

and chips, proper thick cut. Like

51:31

chip choccy. Yeah, but I think they're

51:34

a middle ground and I think they're kind of, I

51:36

mean like the kind of like almost veering on a

51:38

wedge. Yeah, no, I agree. I agree with you with

51:40

those. Just get it. I think roast

51:42

potatoes are one of the greatest that our

51:45

Lord has ever given us. Don't pop a napkin

51:47

over. But

51:50

yeah, a thick chip is no. It's like

51:52

when they, you remember there was a while

51:54

where polenta chips were like a big thing

51:56

and they always came in like a little

51:58

stack stack. And if the

52:00

restaurant had just thought of this and they were so proud of

52:03

themselves, I don't know why I'm so angry

52:05

at points. No, that little janker

52:07

stack is not... Yeah. It's like,

52:09

oh, that's not making it better. I can see there's only

52:11

six of them. And you're aerating them as well, so they're

52:13

getting colder. Yeah. They're the

52:15

real time, similar to halloumi, real

52:17

time limit on halloumi. Yeah.

52:19

As soon as it goes down, you don't have long.

52:21

Yeah. And as soon as

52:24

it's shit, it is irreversibly shit. Like

52:26

a polenta chip, like a thick cut chip.

52:28

Yeah, yeah. And obviously the curly fries won

52:31

when we were doing the taste test of

52:33

the chip. I think because it's fun, just

52:36

on a looking level, a baby would love to

52:38

push it into its face. Yeah,

52:40

yeah. But just on the little craggy,

52:42

crispy bits that come off it. Yeah. And

52:44

some bits are soggy in the middle of the spring, which

52:46

I like. Yeah. And if you're dipping a

52:48

thick aioli or something, it goes up into the... Yeah,

52:52

yeah, yeah. Yeah, yeah. An extra little...

52:54

Massive one, I think. Yeah. And

52:57

some are massive. What kind of fucking potato did this come from?

53:00

Yeah. What else made me laugh? How

53:03

much waste? There must be a lot of potato

53:05

wastage in curly fries, surely. But

53:07

then are they using that to maybe make the mash? That's what

53:09

I'd like to think. Maybe. Or do

53:11

you think if you got a bowl of curly fries that

53:13

all came from the same potato, you could rebuild the first

53:15

one? Mmm. You'd have to

53:17

like... For potato? I'd

53:20

be a good taskmaster task. Yeah. I

53:22

want to... To get this potato from curly fries. I

53:25

want to buy one of those vegetable

53:27

sheet cutters that make really thin.

53:29

Yeah. And I want to start

53:31

making pomegranates at home, like the kind of 100 layer. Mmm.

53:35

Like just... I love a gadget. Are you a

53:37

gadget? Are you like a gadget? Yeah, we've run out of

53:39

space for gadgets now. Yeah, same. And also they get

53:41

used like twice and then they just sit in a cupboard. So... I'm

53:44

like that with hobby. Like any... I recently

53:46

bought a rug tufting gun. What? I'm gonna

53:48

start. I'm gonna start making my own rugs and

53:51

then... Um... Didn't

53:53

do that. And now I've just got literally

53:56

hundreds to thousands of pounds worth of rug

53:59

tufting material. in the house. It

54:01

was like, it felt like the, uh,

54:03

you know, during lockdowns, I was like, I'm going to

54:05

make a quilt, all the quilt stuff

54:07

that arrived now. Just stare at

54:09

all instead. Yeah. Yeah.

54:12

Like I do. Yeah. In the kind

54:14

of, in the area under the stairs

54:16

that, um, there's definitely things I've hidden

54:18

from Kyren that aren't for like deep,

54:21

dark shame reasons. They're just like, Oh,

54:23

he can't know I've bought that. He

54:25

can't know that I bought that and then

54:28

wasn't interested in it. I have to hope he doesn't

54:30

open that door. That's just full of, yeah, just fabric

54:32

and poetry.

54:36

Well, you must've been pretty confident when you ordered it,

54:38

that it was going to be a, I mean, ordering

54:40

a rough, tough thing. Well, I think I'm still going

54:43

to do it. Like it's pretty fun. I have used

54:45

it and it's pretty enjoyable to do. And it's

54:48

like, it's like embroiding big

54:51

and it's, it feels quite, um, it's a

54:53

very gay thing to do, but it feels

54:55

quite straight. Uh-huh.

54:58

I think fall into the category

55:00

to do, but feels quite straight.

55:03

I don't know. Um, love women. Incredibly

55:07

gay. In

55:09

terms of the hierarchy of guns, it's probably

55:11

the least threatening. I'd say. Yeah. Although it's

55:14

pretty scared. So it pushes thread in and

55:16

then snips it. So it has these like

55:18

watch clips on YouTube is pretty full on

55:20

like my algorithm can take that to be

55:22

honest. Who the fuck are

55:24

you? Who's using this YouTube? Did

55:27

you mean gun? You mean

55:30

big gun, right? Yeah. Fried

55:32

chicken burger and just

55:34

not bonkers. Like I don't want, you go

55:36

to those kind of burger places now and

55:39

it's fucking, but I want

55:43

some people on there. I love that

55:45

guy. That's, um, that's a Jeff. Yeah.

55:49

I love it. If Brian, his brain's rushing a million miles

55:51

an hour, not to get any way a

55:59

lot of. nothing's going on. I

56:01

always thought I'd make a beef, you

56:03

cut up the beef. Beautiful, you're about

56:05

a kid, beautiful. Family, family.

56:13

We're all family. He cares about family, doesn't he?

56:16

Just the odd man who is

56:18

desperately trying to appear normal. Yeah,

56:20

yeah. He

56:22

knows that it should be lovely that they bought the

56:25

kids' beef. I'm really excited. Yeah, they're a bit into

56:27

the way. Oh, beautiful. Family. Oh,

56:30

family never were half for Jeff. Jeff had to

56:32

say ta-ta to them. Where's

56:37

Jeff from? Oh, shit.

56:41

Oh, none of your business. Yeah, the

56:43

one you don't know. That's the

56:45

one question you'll never ask. Oh, no, no, no, no.

56:48

Jeff's a catchphrase. Ta-ta.

56:52

That's what he talked about his past. In

56:54

Jeff's ta-ta, ta-ta means hello and goodbye. Ta-ta. I

56:57

don't know where he's from. No. He's

56:59

the American. He's somewhere in the south of America. Yeah. Yeah,

57:02

like the deep, like, oh, the shallow south. Not

57:04

the deep south. Just the kind of the shallow

57:07

south. The paddling end. What do you think he

57:09

looks like? No neck.

57:11

Oh, actually, I imagined

57:14

like quite a long but horizontal

57:16

neck. Oh. Bold.

57:19

Yeah, like just completely coming out of his body

57:21

horizontally with a just like a tortoise. Like a

57:23

tortoise. Ol' potato head on the end. I think

57:25

he looks like, I tell you who I'm imagining.

57:27

Actually, I'm just imagining the food critic

57:29

from Ratatouille. No, that would be better. Let's go with

57:31

that. Yeah. Who are you

57:33

imagining? The Peter Farfon family guy. Yes! Herbert.

57:37

Herbert the Pervert. Yes. I

57:39

imagine he looks, I've started describing a particular

57:42

type of dad on stage recently, like small

57:44

dads. And I think this is what he

57:46

looks like, holding up a frog. You know

57:48

what I mean? Like that kind of like

57:50

round egg body. I think that's what Jeff

57:52

Ta-ta. Little finger legs. Little legs. Yeah. And

57:55

their wives dress them. Small dads. Yeah.

57:58

Little dads. Jeff Ta-ta doesn't have a wife though. I

58:00

was single there were a lot of people he was

58:02

there was a lady that owned a

58:04

flower shop down the street that he was He was always

58:09

What do you buy lady don't What

58:12

do you give her I'm Pepsi match every

58:14

day give me a Pepsi match I

58:16

feel sorry for him now Your

58:26

dream side dish Again

58:28

had a lot of thoughts and we've got

58:30

the curly fries, of course curly fries But I

58:33

think they are the main place sells just

58:35

a burger fuck off If

58:37

it doesn't come standard in her like add

58:39

some other sides the chips come with a

58:41

burger If you're ordering if you go to

58:43

Mac is and just McDonald's in Australia, we

58:45

call it Mac is and I didn't know that wasn't a

58:47

thing He yeah It

58:50

wasn't even it's not just a nickname because

58:52

we call it like Mac Ease or Mac Ease Relaxed

58:59

culture Mac is yeah in most ways and

59:01

then other ways Very

59:05

firm views actually side things

59:08

keeping it and it's always the struggle I

59:10

feel like you must come up against with guests on this

59:12

thing where do I pick a thing that's gonna go well

59:15

Or is it just my dream and I think I've gone with what's gonna

59:18

I just want I went through all

59:20

the kind of Dreamy site like you know,

59:22

Russell sprouts having the biggest glow-ups of

59:24

the mid 2000s So like all of those types

59:26

of you know broccoli and all those things But

59:29

I think I just want a very basic

59:32

Like what I would describe as a restaurant

59:34

tea green salad and maybe like a cucumber

59:36

salad next to it But I'm gonna be

59:38

eating the fried chicken and the curly fries

59:41

and I want I went where

59:43

was I was in Newcastle? I was on just

59:45

on tour and I went to an Indian restaurant

59:47

and I hadn't realized I'd never ordered Indian by

59:49

myself I'm like, you know, I'm it

59:51

like and it really made me decide what I wanted

59:53

to get from this experience And they had a salad.

59:55

I can't remember the name of the place. I'm sorry.

59:57

It was like a thing was in Newcastle was 100

1:00:00

vegetarian and vegan and kind of trendy. It was like, it

1:00:02

was a Friday night. I'd had an

1:00:04

afternoon show and I was just

1:00:06

going to eat and then go back to my hotel

1:00:08

room and be sad and lonely, but everyone's at the

1:00:10

beginning of the best night. I'm

1:00:13

just a load it, but I ordered a couple of things,

1:00:15

but then got a cucumber, like chunks of cucumber

1:00:17

that were in rice wine vinegar and had

1:00:20

some maybe like sesame seeds or something on

1:00:22

it. And it was just in between each

1:00:24

amount of thing just cleansed and it's made

1:00:26

me go, oh, I want that. Anytime

1:00:28

I'm eating something heavy now, just refreshing,

1:00:31

just to refresh. You're not changing anything

1:00:33

about your mouth. So,

1:00:37

yeah, I want something like that. And then

1:00:39

like a, yeah, just like something that in

1:00:41

between big bites of the very heavy chicken

1:00:44

burger, I'm eating like a very

1:00:46

acidic, uh, what do I want? Like

1:00:48

a kind of butter lettuce with some

1:00:50

parsley in there, some dill,

1:00:53

some tarragon. And

1:00:55

with a kind of vinaigrette, like a

1:00:59

shallot vinaigrette and then heaps of salt. And just like

1:01:01

resetting your mouth every time. Yeah, every time. Every bite.

1:01:03

And I know that's not, it's not like the most

1:01:05

interesting, but it's, I think it's what I want from

1:01:07

a side dish. It's like, yeah, it's helping the other

1:01:10

dish. It's not kind of, I think,

1:01:12

you know, sometimes a side dish,

1:01:15

they step above their mains from time to time.

1:01:17

They're full focus. Yeah. And you don't want that.

1:01:20

Some people have like, you know, some people arrange

1:01:22

their off menu menus to be like, just like

1:01:24

a greatest hits. And some people think of it

1:01:26

as a whole meal. Yeah. And you're thinking of

1:01:28

it as an entire meal. And I like, it

1:01:30

does make sense with the burger and the fries.

1:01:32

I mean, I often, I always make a green

1:01:35

salad when we eat at home, like whatever it

1:01:37

is. I mean, not, you know, not, but I,

1:01:39

I make a salad if we're doing a roast

1:01:41

and I had someone online really go me, they

1:01:43

were like, this is madness. I

1:01:45

was like, but it's, you're just eating so much

1:01:48

kind of heavy beige food. You want something, not

1:01:50

going to make you, you know, a bit

1:01:52

of fiber in there from time to time. And yeah, just a

1:01:54

reset. Yeah. I am thinking of the person online. No,

1:01:56

they come. Do I talk someone around online?

1:02:00

Yeah, I think that's

1:02:02

famously possible. Yeah,

1:02:05

and I think they were probably a Drag Race fan. So, you

1:02:07

know, another classic toxic

1:02:09

member of society. A

1:02:12

particular type of fan. But yeah,

1:02:15

no, and I wish I had something more interesting than that, but I

1:02:17

think it's what I want. You know,

1:02:19

there's, I love all the other, that same Palm

1:02:21

Springs time we were going to a lot of

1:02:23

steak houses for dinner. That kind of

1:02:25

classic Sinatra went here, kind of Musso and

1:02:27

Frank's type of place. And

1:02:29

we just were, and it was pretty

1:02:31

hot weather. You go in there

1:02:34

and you'd eat like a big steak and then all

1:02:36

the macaroni and cheese with the breadcrumbs on

1:02:38

top of it and all the things. And

1:02:40

then trying to walk home in like

1:02:42

the desert. I went to

1:02:44

a steak house in Palm Springs and it does feel like

1:02:46

you've got to do it. Yeah. Classic.

1:02:50

Like you feel so fancy. I love a place and I think

1:02:52

that's why I like French food as well is old

1:02:55

white stuff. Very old

1:02:57

white stuff. And you get that a lot more

1:02:59

in those kind of steak houses and stuff like

1:03:02

Musso and Frank's particularly where they've, oh, they've literally

1:03:04

worked here for 20 years. And

1:03:07

they're the same people because I don't know, you just kind of trust it a

1:03:09

bit more. There's a bit more of a respect for

1:03:11

hospitality over there. Yeah. Well, there's that

1:03:13

pride in it as well of like the history of

1:03:15

the place. Yeah. Like you say, they'll say like such

1:03:18

and such out here. And like, like when

1:03:20

you're being weighed on with someone who clearly

1:03:22

thinks the place is lush. Yeah.

1:03:25

Yeah. And they're like, they're very happy

1:03:27

to work there. And they're like, I love getting

1:03:30

judgment from a white stuff. It's

1:03:33

like, I genuinely quite enjoy that. Like if it's

1:03:35

like a nice place because it's like, yeah, you

1:03:37

think I'm not good enough to be. And

1:03:40

I kind of understand that like it's like

1:03:42

being, you know, told off by someone

1:03:44

who works in a clothes shop. You

1:03:47

know, I'm buying the clothes, right? Anyways,

1:03:51

class systems. So I mean, like I really thought through

1:03:53

a lot of it. Like I wanted to have a

1:03:55

lot of impressive side dishes. But, you know, there's obviously

1:03:57

I make a lot of things that, you know, and

1:03:59

on length Have

1:04:01

you noticed a big thing in restaurants now of like

1:04:04

a kind of yogurty sauce on the bottom of a

1:04:06

salad? They put it on the bottom and then the

1:04:09

leaves on the top or whatever. Yeah, that just seems

1:04:11

to be like, is that going to stop? Do we

1:04:13

think? I think it

1:04:15

works for when it's like veg, when they put vegetables on top,

1:04:17

because then you get the spoon and you get the whole thing.

1:04:21

Yeah, I like that. But yeah, with the

1:04:23

salads, you want it. It's like similar to

1:04:25

all new plays involve a

1:04:27

camera now. You noticed

1:04:30

that? Someone did it

1:04:32

well once. This is all of

1:04:34

them now, I reckon. What do you mean? And

1:04:36

then they project? Yeah, yeah, yeah. Yeah. Did

1:04:39

you know you were coming to see Kiss? That's

1:04:41

how they do it. Couldn't

1:04:43

think of any other band. Whenever I order,

1:04:46

I quite regularly get sticks and sushi

1:04:48

on a delivery and I'll get the

1:04:50

cauliflower that has the black truffle sauce

1:04:53

on top. Shout out to that dish.

1:04:55

That's a great dish. Yeah. They'll

1:04:58

put a little drizzle on the top, but most

1:05:00

of it is on the bottom. And when

1:05:02

you get it take away, it comes in

1:05:04

this black container. So I

1:05:06

can't see the sauce on the bottom. And

1:05:09

I'm having a guess, chasing it around with

1:05:11

the cauliflower. And I only know how much sauce I've got

1:05:13

on there. When I pick it, I'm chasing it around the

1:05:15

bottom, I bring it up, I just rub it around the

1:05:17

plastic again. Even God can't see it. I don't

1:05:19

even know where any of it is. It's a nightmare. I'll do

1:05:21

it regularly. Do you like the chase though? I think you like

1:05:23

the chase. Not as much as

1:05:25

Australia does. Yeah, thank you. We're all

1:05:27

fighting for it. Yeah. I

1:05:30

wish, I'm trying to get better at that type

1:05:32

of cook. I'm not a good, Kyren is really

1:05:35

good at looking what's in the pantry

1:05:37

and going, I'm going to make this. And

1:05:39

I, and there's a confidence in that that I

1:05:41

don't have. I'm still very recipe based. And then

1:05:43

I changed that recipe over like six times of

1:05:45

doing it. And then it's mine. You

1:05:48

know what I mean? Like I'm not good at,

1:05:50

I can work that. I like to work things

1:05:52

out and I like to try it, but that

1:05:54

involves me looking at other recipes for things. Yeah.

1:05:57

I need to order in specifically for something that I

1:05:59

am going to cook. Yeah. And then

1:06:01

I'll use a teaspoon of some spices and how

1:06:03

put them on a shelf and three years later

1:06:05

I will throw them away. Yes yeah I'm a

1:06:07

big clear out yesterday. Actually yeah I think it's

1:06:09

unclear up and we didn't have any food and

1:06:11

either and was hired to know what what my

1:06:13

going to a of a tongue and other delivery.

1:06:16

And. Very lovely. Have been sent a boat big

1:06:18

box of stuff from Bella zoo who do a lot

1:06:20

of olive oils. ah an open the box and

1:06:22

those and pastor pesto in there was a rights best

1:06:24

the best idea that. I

1:06:27

almost want to add I'm actually like this is the

1:06:30

dream of every one that likes it. but I want

1:06:32

to do like a proper like cooking court like a.

1:06:35

Six. Week Nine course. And.

1:06:37

Just understand things a little bit more like

1:06:39

and I also wish I could talk about.

1:06:42

I've mainly like of yeah just finish writing

1:06:44

a book of essays as recipes in it

1:06:46

but it's not like of food book it's

1:06:48

assume it's about sued I'm I'm very open

1:06:50

about i mainly to get into the suit

1:06:52

my i just I want to be a

1:06:55

have a tv show where I just ate

1:06:57

you know as that I dream job islamic

1:06:59

just going to another place and eating yet

1:07:01

well I'm glad I'm live in that dream

1:07:03

areas such as a set of this I

1:07:06

also want to do the. A course

1:07:08

like I. In. Fact. I'd I think

1:07:10

my mom said she by Mickelson my

1:07:12

birthday three years ago. So I'm gonna

1:07:14

i'm gonna do at some point deletes

1:07:16

course In two years ago I nearly

1:07:18

completely quite comedy to going to cost

1:07:20

six months didn't allow so I just

1:07:22

do. Like. A proper like every day

1:07:25

or something as. Well. Yeah I

1:07:27

think will die until I with his prot as

1:07:29

wife had to put my i like rightly pointed

1:07:31

to beneath the surface fit the not in a

1:07:33

i'm not the prick in the situation at Soldiers

1:07:36

Al Ghazi like a waste a week course I

1:07:38

just to be able to be like oh I

1:07:40

can cook sources like what I could walk up

1:07:42

a source that submit a macro back up a

1:07:45

source noun again you know. Right away

1:07:47

with that was home without thinking about it in

1:07:49

a timeline that such as the Something that get

1:07:51

some. between

1:07:59

drink Dream drink. No, this

1:08:01

is someone who owns a bar. Yeah. Because

1:08:03

someone who owns a bar, choosing their dream drink.

1:08:06

I mean, I'm not good at, but like when

1:08:08

we have dinner parties, we, and we have

1:08:10

like a little, this happened just before

1:08:12

lockdown actually, my friend Luca Muller and Alex

1:08:14

Ward and her partner Hannah, we have like

1:08:16

a little dinner club that we, we have

1:08:18

like a group text and mainly during lockdowns,

1:08:20

we just sent pictures of our dinners to

1:08:22

each other. Yeah. And then that

1:08:24

turned into like, we, we're on a constant kind

1:08:26

of pilgrimage where we go to nice restaurants together.

1:08:28

And like, it's this group of anyway, and Kyren,

1:08:30

when we had them over dinner, usually takes care

1:08:32

of the bar. Like he's, he's when

1:08:35

I'm, I've started like trying to get good at

1:08:37

cooking, he's getting good at making drinks.

1:08:39

Oh, this perfect, the perfect household. It's pretty good.

1:08:42

Yeah. I think, I mean, with the burger, I

1:08:44

don't ever, I'm not a beer drinker, but

1:08:46

I feel like the burger wants to be

1:08:49

with it. Like I will only ever drink

1:08:51

it like a pale ale or something with

1:08:53

like Korean fried chicken or something like that.

1:08:55

Something that will, or I'll drink like a,

1:08:58

it's like my favorite thing is a Riesling,

1:09:00

like a very cold Austrian Riesling. We went

1:09:02

to a restaurant once and we got a

1:09:05

magnum of Riesling, which

1:09:07

is very funny. They are very funny. And

1:09:09

especially like a little, a little white stuff

1:09:11

is in trying to, you know what it

1:09:13

looks like? You know, the

1:09:15

Galliano bottle, but huge, so long and just trying

1:09:17

to pour it into these teeny tiny little white

1:09:20

wine glasses. Very funny. Very,

1:09:22

very funny. Yeah. I

1:09:25

think my, my actual dream drink is

1:09:27

a very cold Austrian, like a kind

1:09:29

of bitey Riesling to cut through

1:09:31

whatever you're eating. Cause I think you can. So

1:09:33

like acidic, dry Riesling. Yeah. Yeah.

1:09:37

Yeah. Yeah. Not sweet.

1:09:40

Not. I

1:09:42

used to think like sack wine. Mm-hmm. Like, or

1:09:44

as we call it in Australia, Gun. That's what you

1:09:46

call Gun. Gun. Cause we, apparently

1:09:49

I think Australia, we invented the sack wine. You

1:09:51

mean like the box wine. Yeah. It

1:09:53

is in a sack with a box. It's in a sack with a box.

1:09:55

Yeah, we take it. So we have a thing in Australia when you're, when

1:09:58

you're a kid, it's called Gun of Fortune. Where

1:10:00

you hang sacks of ox wine,

1:10:02

the silver sacks on like a clothesline,

1:10:05

like a, we call them whole choice.

1:10:08

And you spin it. And so when you're

1:10:10

standing on each point of the clothesline, then when it sits

1:10:12

at you, you have to like, cuddle it. Did

1:10:15

you say when you were kids? Like teenagers.

1:10:17

Cool kids. Yeah, yeah. The coolest kids

1:10:20

in town. Coolest kids in town. And

1:10:22

no one wins. No. Even

1:10:24

if one of the bugs has something disgusting in

1:10:27

it? Nope. No. It's just... And

1:10:29

now you're drinking this goon. And

1:10:31

now you're drinking this goon. I think maybe sometimes

1:10:33

you play it with one of the miss... It's

1:10:35

almost like it's opposite Russian

1:10:37

roulette. Yeah. Like... So that

1:10:40

you lose by not getting one. I guess.

1:10:42

One of you don't get one. Yeah. Yeah.

1:10:44

Yeah. I mean, is there anything worse? So

1:10:47

you're all laughing. The guy who doesn't get

1:10:49

one every time. You're like,

1:10:51

ahh, fuck you. You're sober, you idiot. Yeah. Oh,

1:10:53

not Jeff Tarr. Oh, no, no, no, no,

1:10:55

no, Jesse. So

1:10:59

you want to go Austrian Riesling. Do

1:11:01

you not feel like you're betraying your country folk

1:11:03

by not having Australian Riesling? Because it's fantastic. I'll

1:11:05

just say it fast and they won't know. Yeah.

1:11:08

No. No. No. Yeah. What did you say? Austrian

1:11:10

Riesling. It is Austrian that

1:11:12

I'm thinking of, right? They make good Riesling? Yeah.

1:11:14

Yeah. Very delicious. I think I also... I've noticed

1:11:16

that I've gotten older. I think... You

1:11:18

know, when you first start drinking wine as an

1:11:20

adult, you automatically go to very heavy... Like, I

1:11:22

remember wanting like, cab-sabs all

1:11:25

the time and like, just these kind of... A

1:11:27

lot of Tannen talk. A lot of big chat

1:11:29

about Tannen. And now I'm only 33, which

1:11:32

is not old, but I just want Pinot all

1:11:34

the time. Pinot Noir. Like, it's a very light...

1:11:37

Like a whisper of red. Something

1:11:39

veering towards... Like a natural bit. Something

1:11:41

veering towards a rosé, but it's not

1:11:43

sweet. I do. I find myself in

1:11:46

a similar situation, but then also, if you're

1:11:48

eating like a big meal, something

1:11:51

heavy, I do want like that. Yeah.

1:11:53

Blood wine. Yes. Like,

1:11:56

blood... Proper light blood wine. You know, when you get out...

1:11:58

Well, this has been fun, guys. When you get

1:12:00

out of the bag, it's like you've gone into

1:12:02

a hospital and taken a donation bag. That's quite

1:12:04

often how I want to... I'll order a glass

1:12:07

of that by the glass at the very... Like,

1:12:09

after, after, every... That kind of bit where you're

1:12:11

waiting for the check and someone's still finishing their

1:12:13

drink. And you go, you know what? I'm gonna

1:12:15

have one. And then you find just... Because drunk

1:12:17

you is like, this is the best time

1:12:19

to drink that heavy and crisp wine. I'm only on stage

1:12:21

in eight minutes. Yeah. I

1:12:26

think I want the Riesling. I

1:12:28

think I want a nice cold glass of

1:12:30

Riesling. Lovely. I mean... That's sound good.

1:12:32

Yeah. Oh, so with the, you know, you got the

1:12:35

salad there in between each bite

1:12:37

of the burger. It's all kind

1:12:39

of mixing together. What order are you doing

1:12:41

the bites in? You're doing burger, salad, Riesling?

1:12:45

I was like, that's a good guy. He's like, Star Wars. I'm

1:12:47

trying to decide which one to watch. Um,

1:12:51

that's the thing. Isn't it

1:12:53

like, without the nine of them, they... Yeah, what

1:12:55

order do you want? Like, they're always like, that's

1:12:58

what they're always like. What

1:13:01

order do you show your kids? Oh, yeah. Star

1:13:03

Wars. I've got to decide that now. All in there. It's all

1:13:05

the dad and dad. It's a bit different because you're then going

1:13:07

back to it. That would be like showing them a bit of

1:13:09

start, the first one, a bit

1:13:11

of the next one, a bit of the second one, and then going

1:13:13

back again. Yeah. A scene of each. Mm. Until

1:13:15

they're all done. But I think now that they

1:13:17

have all the other, like the, all the little

1:13:19

Hanselt, like, I mean, technically, do you show them,

1:13:22

I mean, don't show them Hanselt, I guess. I

1:13:24

think just let them find it by themselves when they're teenagers. Yeah.

1:13:27

And let's be honest, do they even have kids? Who?

1:13:30

The nerds. The nerds, yeah. That's

1:13:33

a good point. Jeff likes Star Wars?

1:13:35

Yeah, of course he does. Of course he does. Wanted

1:13:37

to show it to the flower girl. He

1:13:39

made a whole little list. How are they going to view

1:13:41

it? I mean, when she wouldn't show her Hanselt,

1:13:43

she won't get it. No. And

1:13:45

then he went to the flower shop one day and had shot. Yeah. He's

1:13:48

gone. Turned out with a drug friend. She

1:13:51

got killed by the man. Yeah. She's something of

1:13:53

the more interesting character. Can't

1:13:57

believe we spent all our time with the Jeff Tarpon. Yeah, that

1:13:59

was it. It's

1:14:01

incredible. A

1:14:04

lovely glass of cold Riesling. Yes. Burger

1:14:07

salad. Great curly fries. Yeah. And

1:14:09

I think I'm like a Riesling, I think you can also, you can go the whole time with

1:14:11

a Riesling pretty lightly. Like, and you can

1:14:14

decide whether you sip in that Riesling or

1:14:16

you can, like, it's pretty gulpable, like, it's

1:14:18

good. And you can get absolutely, you know

1:14:20

that feeling when you're so drunk at a

1:14:22

dinner, it feels like your day drunk. Yeah.

1:14:25

Like there's a giddiness, like, to the sugariness of it.

1:14:27

And it feels like I could be at an outdoor

1:14:29

daytime party right now, but it's 11 p.m. And

1:14:33

my heart is racing. Like

1:14:36

I want to, like, I haven't wanted to do drugs in

1:14:38

years, but we should get some ketamine. That

1:14:40

would really light tonight up. There's

1:14:42

always someone, there's always someone at a dinner that wants

1:14:44

the night to not end. They're

1:14:47

always like, let's do another round. And everyone is, there's

1:14:49

someone like throwing up next to them. And

1:14:51

their partner is way too, it's always the partner of

1:14:53

the person who's way too drunk that needs to be

1:14:55

taken home. Does that make sense? You know what I

1:14:57

mean? Yeah, sure. Will you

1:15:00

arrive at your dessert? Yes. So

1:15:02

excited about this, obviously. Oof, okay. I'm

1:15:04

always excited about the desserts. Yes, I know. I'm pretty

1:15:06

sure that you like desserts. Uh oh. Okay. Where

1:15:09

we going with this? There we go.

1:15:11

Interesting. Okay. I think

1:15:13

I've maybe found a way, though, to help out with the constant struggle

1:15:15

of this podcast

1:15:23

of the cheese and dessert scene. First of all, let

1:15:26

me say, I'm not a very dessert-y person. Usually,

1:15:29

dessert for me at a restaurant would

1:15:31

be, if I was true to my heart,

1:15:33

I think I just want a spoon and

1:15:35

I just want little bits of everyone else's,

1:15:37

whatever else they've ordered. That is my perfect

1:15:39

dessert. The desserts I do, like, you

1:15:41

know, like creme brulee, I like a rumbaba, like a

1:15:43

good one, they're

1:15:47

the really good one at Cotton Wine

1:15:49

Room. But I went to a restaurant

1:15:51

in London recently. So with an Italian

1:15:53

restaurant, we ordered pecorino, big slices of

1:15:55

pecorino, that they'd put brown

1:15:57

sugar on top and blowtorched. Wow. Oh

1:16:00

my God. Well, I don't know what that restaurant is because

1:16:02

I'd remember that. And so it was

1:16:04

like a kind of pecorino brulee type of

1:16:06

thing. And it was wildly good. And it

1:16:08

was as simple as that. Yeah.

1:16:10

Like it wasn't they hadn't done anything else to it. Was

1:16:12

it Bruto? Alex, that's it. It was

1:16:15

Bruto. It was. I've still not been, but yeah.

1:16:17

Yeah. Wow. That's how good a gambler is that

1:16:19

man. Why not be there? He hasn't

1:16:21

even been. And he wasn't able to

1:16:23

even know that from the menu at Bruto, but

1:16:25

he was able to guess it was sounds about

1:16:27

that ballpark and he got it. Yeah. It sounds

1:16:29

like that sort of play. Is that a famous

1:16:31

because we literally we were staying around there once.

1:16:34

Karen and I, we just went in. We were

1:16:36

looking for somewhere. Yeah. So it's a Russell Norman

1:16:38

place who had to continue. Nobody's

1:16:40

got Pol Pot, Pol Pot,

1:16:42

Pol Pot, Pol Pot. Wow.

1:16:46

He's got a Cambodian restaurant called Pol Pot.

1:16:48

It's very controversial. Kind of like

1:16:50

you cook your own thing. Yeah. The Pol Pot.

1:16:54

It looks I mean, this isn't helpful for the

1:16:56

it looked like that. I love it. I love

1:16:58

it. I can't zoom

1:17:00

out. Oh, it's going on like a slideshow. I've

1:17:03

got me quick. It's like so it looks like a

1:17:05

slice of pizza, but creme brulee on the top. Yeah.

1:17:07

Yeah. You think you're not

1:17:09

you see, you would try to get all

1:17:11

the description out before the picture moved on

1:17:14

the picture when you you'd forget immediately what

1:17:16

it looks like. That's how I felt. That's

1:17:18

what happened to me. I

1:17:20

felt like it's going to move on in

1:17:22

a second. Like a slice of pizza with

1:17:24

a brulee on top. Oh,

1:17:27

I think the picture had gone. I would have lost all

1:17:29

my words about what that was. That

1:17:31

was how I felt. Also, I didn't know what the next pitch

1:17:33

was going to be. Always

1:17:36

a worry. Yeah, I've been having a relationship

1:17:38

a long enough. It's not ever going to

1:17:40

be a big big time to jack to

1:17:42

mop a palm spread. Yeah. That

1:17:45

was five years ago. I

1:17:47

think that is the thing about like getting new series,

1:17:49

but like it's all just pictures of like if it's

1:17:51

a bit of skin, it's just for medical reasons. It'll

1:17:56

be bad. It's bad to you, do you think? Can't

1:17:59

see this bit of my neck. Can you take a picture

1:18:01

of it? Or screenshots of things people have

1:18:03

said on the internet. Yeah. But

1:18:05

you screenshot. That's the only thing that will ever

1:18:07

get me cancelled properly. I think it's like not

1:18:09

dick pics being released. It's like someone just releasing all

1:18:11

the screenshots I've taken. Yeah. Chills.

1:18:15

Instagrams. I was like just why are you doing this?

1:18:17

Stop getting a Patreon. Is

1:18:20

that what you want for your dessert? I think

1:18:22

I want everyone else to get stuff. Yeah. And

1:18:25

me to just usually I get a drink

1:18:28

for dessert. I will get a digestive like

1:18:30

a kind of an Amaro of some sort.

1:18:32

Maybe like a ferna bronca with

1:18:34

like a little bit of ice in it. Maybe

1:18:37

a Amaro Montenegro, which is like

1:18:39

so but it's so good.

1:18:41

Yeah. That's another that's something

1:18:43

that's happened in the last couple of years of

1:18:45

realizing how good digestives are after a dish,

1:18:48

after a meal. Like probably I was a

1:18:50

smoker for years and that was my digestive.

1:18:52

But now I need to rely on

1:18:55

herbaceous Italian liqueurs. Have you had the

1:18:57

mint fernet bronca? No. I

1:19:00

had it in Australia for the first time actually.

1:19:02

Maybe I have. In Sydney and I loved it.

1:19:05

Yeah. Oh it's just like

1:19:07

super lovely mouthwash. It's yes

1:19:09

and it's like. It's a lovely mouthwash. We often

1:19:11

now, like it's a nice way to end it.

1:19:14

If we've had dinner and maybe we've had a glass of wine

1:19:16

drink dinner and then maybe we go watch a movie, you know,

1:19:19

Andrew will have like we'll just bring a little

1:19:21

fernet bronca or something in there because you're not

1:19:23

getting pissed on it. No. It

1:19:26

does that with your stomach. And chefs love

1:19:28

it right. That's right. They'll drink

1:19:30

it by having a massive meal to be able to eat

1:19:32

more. And it feels grown up to order it. I don't

1:19:34

know. It's like knowing about things like

1:19:37

that is very satisfying for me. I also

1:19:39

like, but usually I'll get or an old

1:19:41

fashioned or a Manhattan. I've gotten very into

1:19:43

Manhattans. They get you. I think we had

1:19:45

Manhattans or I might have had a Manhattan.

1:19:47

I think you had a Manhattan. And I

1:19:49

got like they fuck you up. I

1:19:52

think I had a Negroni at the end of the

1:19:54

day. Yeah. Negroni again. I love

1:19:56

a Negroni at the start. I think they're another bit of

1:19:58

a Negroni. their

1:20:00

moment like the Aperol Spritz moment

1:20:02

that everyone anytime just

1:20:04

a traditional drink is on a bus stop.

1:20:07

You're like, oh, look who's back. You know,

1:20:09

mate, like suddenly, Aperol Spritz is everywhere. All

1:20:11

the bus stops. Yeah. Suddenly,

1:20:13

like, Negroni's are on bus stop now.

1:20:16

Yeah. Like, really? Good

1:20:18

on you. Yeah, I

1:20:22

had a Negroni that night. You went to do a gig,

1:20:24

which is mad because we'd had like a was like three

1:20:26

and a half hour for dinner. Yeah.

1:20:29

Really big steak dinner. It was a charity event.

1:20:31

I was doing comedy at a charity event. Yeah. You

1:20:34

even a cocktail to win the bill had

1:20:37

come already. Yeah. And then even madder

1:20:39

than that, I just went home and went straight to bed. No.

1:20:42

Yeah. I went in like, good

1:20:44

night. I definitely and I'd forgotten what I think it

1:20:46

might have been a not a grim charity, but it

1:20:48

was like a very good cause. And

1:20:50

you said that classic thing of walking out and just being

1:20:52

like, great job, everyone for coming out and supporting. Everything

1:20:56

is no fucking clue why. Yeah.

1:21:00

Yeah. Yeah. No, we're raising money

1:21:02

for canceled white men. They need

1:21:04

it. What is

1:21:06

it like a legal fund? That's cool. So

1:21:09

I think what I actually want my dessert to be.

1:21:11

Yeah. Is everyone else a little

1:21:13

bit of everyone else's dessert. And I'm doing a long

1:21:15

spoon. Yeah. A very long

1:21:17

spoon. Or can I just for this, can

1:21:19

we use the magic of the genie? Can

1:21:22

I have a very long tongue? Yeah. Absolutely.

1:21:25

Anteater's head. Like in Beetlejuice when they pull

1:21:27

out their faces. Yes. Do

1:21:29

you want the Anteater's head or do you want the chameleon tongue

1:21:31

or whatever? Bit of both. Yeah. Okay.

1:21:35

And so I lean over and just go like, yeah. A

1:21:37

little bit of that. And

1:21:39

it's quite a strong tongue that breaks through the

1:21:41

brulee. Yeah. And then just kind of scoops

1:21:43

little bits out and then takes it back in. Can the tongue go all

1:21:45

the way to the kitchen? Yeah. So you can

1:21:47

taste everything that they could. Yeah. Yeah. And

1:21:50

they don't know. No. You can

1:21:52

make your tongue and gourd of Ramsay both walking through the kitchen. You

1:21:56

can sneak your tongue

1:21:58

in behind Ramsay every time we go to the toilet. Yeah,

1:22:00

the worst sentence anyone's ever said. You

1:22:03

can sneak your tongue in behind Ramsey before

1:22:06

he goes to the toilet. We've

1:22:09

not had the Gordon Ramsay on this podcast, but it's not going to happen

1:22:11

now, is it? I

1:22:14

think you might have helped our chances, actually.

1:22:16

Yeah, and he knew all about it, and

1:22:18

he remembered that night. Yeah. But

1:22:20

you are having the brule-aid Pacarena. I think

1:22:22

that to me is... I

1:22:24

guess I'm just offering that as a

1:22:26

potential middle ground. It looks like a

1:22:29

good bridge from the main course to

1:22:31

the dessert. Like a little extra course

1:22:33

in between. Bring that out, and then

1:22:35

the desserts. It was a lot. Like

1:22:37

I would say, there were two big chunks

1:22:39

of it there, and that

1:22:42

was too many. We could have had one together. Like it

1:22:44

was delicious for that kind of thing where you're like, whoa!

1:22:47

This is a lot of pecorino! Yeah,

1:22:49

I'm booking that place straight after we

1:22:51

finish recording. I want to eat that. And Sim, I

1:22:53

think you could potentially make it at home as well,

1:22:55

in a very impressive, pop it down type

1:22:57

of way. It sounds like it would end in tragedy if

1:23:00

I tried that. That's life, baby! You've

1:23:03

ordered a blowtorch for putting unused in your house, but... Oh,

1:23:05

I've got a blowtorch at home, isn't it? Should I call

1:23:07

Karen? Of course. He never

1:23:09

comes off well in the work that I do. Karen

1:23:11

is the best person I've ever met in my whole

1:23:14

life, and he's always like, haha, I fuck him! Like

1:23:16

that! Completely

1:23:18

changed my life for the better. But like,

1:23:20

no. In comedy, he will always

1:23:22

just be the guy... The blowtorch. Make and come.

1:23:26

And making. Making. I'll

1:23:29

read you back to you, and I'll see how you feel about it. Yeah. You

1:23:31

would like a pint of very cold

1:23:33

sparkling water with some lime. You would

1:23:35

like warm sourdough with brown butter. Yep.

1:23:37

Starter and chubby toast from the Carlton

1:23:40

Wine Room. Mm-hmm. And an

1:23:42

oyster and a half martini from Bar

1:23:44

Mago. Main course, fried chicken

1:23:46

burger with slaw, chipotle mayo, in a

1:23:49

potato bun with curly fries, side dish,

1:23:51

a restaurante green salad, and a cucumber

1:23:53

salad. Cleanse the palate in between bites.

1:23:56

Drink a very cold, dry Austrian

1:23:58

Riesling. Mm-hmm. And

1:24:05

then of course before

1:24:07

the dessert the brulee

1:24:09

peccarino and a dessert a mouthful of everyone

1:24:12

else since and a digest thief which we

1:24:14

landed on um

1:24:16

I'll try the mint fenebranco and uh

1:24:18

and you also obviously you would like

1:24:20

an anteeters Yes,

1:24:22

please put up that call, please And

1:24:25

a long face and a long face why the long face for

1:24:27

all the dessert? We

1:24:29

finally know No, you feel the bottom

1:24:31

of me It

1:24:34

feels good, it feels good I

1:24:36

think and I I've been thinking this whole time like I don't

1:24:38

know who I want to have it with like I think In

1:24:41

the kind of I had to very recently

1:24:44

For the book write the acknowledgments

1:24:47

and I was like, I don't know how to like what are

1:24:49

you meant to and so I just wrote every name I could

1:24:51

remember Of people i've had

1:24:53

nice dinners with like you guys

1:24:55

are in the acknowledgments for my books, right? Um,

1:24:57

but it is quite funny. I'm using no last name. So there's a

1:25:00

lot turns out. I know a lot of james's And

1:25:02

a lot of eds um But I

1:25:05

think I just want like a rolling Somehow

1:25:07

if we could use the magic for me to

1:25:09

experience dinner with every single one of those people

1:25:11

equally. Mm Do you know what I mean? Like

1:25:14

sort of um, Multiverse situation. Yeah, and that would

1:25:16

feel good. But no, I feel good about that

1:25:18

meal. I think I would enjoy that It's like

1:25:20

we need to make sure your tongue can travel

1:25:22

across multiverses. Yes Oh, okay Yeah,

1:25:25

thanks man, I appreciate that. Um, are you

1:25:27

a sit at the bar type of person?

1:25:29

Yeah for my life Yeah,

1:25:32

actually. Yeah, if i'm with charlie as well It feels nice

1:25:34

to be again I'm talking about the feeling

1:25:36

grown up but like yeah It's just the two of us if

1:25:38

we go to edda that place that we always go to when

1:25:40

I get back We always sit at the bar. It's like fun

1:25:42

to like there's something to look at when you run

1:25:44

out of conversation Sure, you know, I

1:25:47

mean like and you're satisfied. Yeah, so it feels a

1:25:49

bit more if you want to pretend you're not together

1:25:51

That's fun as well. Okay. Yeah, I don't like

1:25:53

it though when they bring the food from behind you

1:25:55

No, you're sat at the bar. No, no, I

1:25:57

don't like I like to be able to see the

1:25:59

food coming and get excited rather than suddenly it's there.

1:26:02

What? I can imagine, yeah. Would

1:26:04

you say it's there, mate? Would you never make you

1:26:06

feel careful? Very careful. Thank you very much, Reece. Thank

1:26:08

you for having me. Thank you, Reece. There

1:26:15

we are. Great episode. I knew it would be a

1:26:17

great episode. Yeah. Reece loves

1:26:19

food. Love food. Reece loves food. Reece

1:26:22

loves food. We knew that many of you

1:26:24

would be good. And the whole thing was

1:26:26

delicious. Yeah, absolutely. Detailed descriptions of the food.

1:26:28

We very much appreciate

1:26:30

that. And didn't say sesame snaps. I

1:26:33

didn't say sesame snaps, which I do go because

1:26:35

I want to bow to my heart and kick the mouth like that.

1:26:38

I love sesame snaps. Yeah, she loves

1:26:40

sesame snaps. Do you love Reece Nicholson? Yeah,

1:26:42

Reece Nicholson is like the third sesame

1:26:44

snap that I've forgotten about. Me,

1:26:48

you would be. Oh,

1:26:50

that's lovely. They'll be chuffed to hear that. Yeah.

1:26:54

Slash confused. Don't

1:26:56

forget to watch Reece's special live at the other name

1:26:58

on Netflix. Drag Race

1:27:00

Down Under. I think they're also. There's a

1:27:02

book called Dish. Which is food related. Food

1:27:05

related. Come on, people. It's sort

1:27:07

of a food based memoir slash essays type

1:27:09

thing. If you only buy one food

1:27:12

based memoir published by Penguin, make

1:27:15

it Reece's. Ah, that's good of you. Make it

1:27:17

by two. Yeah, Do

1:27:19

By Glutton, The Multicore's Life of a Very Greedy

1:27:21

Boy by Ed Gamble. Yeah, do by

1:27:23

two. Yes. Only if you buy two. Only

1:27:25

if you probably just buy one sub by Reece's book. Reece

1:27:28

should have called that book Reece's Pieces. Oh,

1:27:30

yeah. Well, they said one chapter at

1:27:32

a time. Yeah, that's great. We'll

1:27:35

go and tell a little sesame snap that now. Thank

1:27:37

you very much for listening. We will see

1:27:39

you next week. Goodbye. Bye, covers. Help.

1:28:00

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