December 16, 2024 • 12 mins
The hospitality sector is optimistic about the coming season.
On average, restaurant revenue was down 6% in the second quarter, improving markedly in quarter 3 to only 1%.
Although Christmas started late, trading has picked up lately.
Chef Josh Emett told Heather du Plessis-Allan that they had although September and October were down, they had a really positive August and the last six weeks have been really solid.
He says they’re hoping for one of those lovely, bumper summers with no cyclones.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Now, it is no secret that the busy seasons for
restaurants obviously are spring and summer, when we're feeling good
and we want to sit outside and have a cocktail
and something delicious to eat. So as we're right in
the thick of it, I thought maybe it would be
a good time to check and see how the industry
is faring. For Q two, a survey I found restaurant
revenue on average was down six percent, but improved markedly
to only down about one percent for Q three as
(00:22):
the weather started warming up. Now, recruitment was probably the
biggest issue, and chef Josh Emmett even put out a
plea for chefs overseas to come home and he would
pay their airfare or at least help them with it.
And he's with us now, Josh, good morning.
Speaker 2 (00:36):
Good morning. How are you.
Speaker 1 (00:37):
I'm very well, thanks mate. Listen before we get into that.
I'm always fascinated by what people like you eat. What
have you had for breakfast?
Speaker 2 (00:45):
Two coffees? I tend not to have. I have eggs generally.
I mean we're a family. We love the eggs, especially
my son Louis. He makes the best scrambled eggs. So
I tend to eat eggs, but I do. I'm really bad.
I actually skip back every now and then.
Speaker 1 (01:01):
Oh is that a good thing, because that's generally accepted
as not being a smart way to start the day,
is it.
Speaker 2 (01:08):
I'm not sure. I think you need to put something
in your stomach, especially if you're going to have coffees.
I don't think it's I don't think that's a great practice.
But you know, but a protein in the morning's always good.
Salmon or a checking or something like that. And vegetables.
Get some vegetables in you.
Speaker 1 (01:21):
You go vegetables in the morning.
Speaker 2 (01:22):
Do you I sometimes do. Yeah, and simple vegetables, broccoli
or something like that.
Speaker 1 (01:30):
How on earth are you eating a broccoli in the morning?
What are you doing to it?
Speaker 2 (01:34):
Just frying it, you know, cooking it, making it in
an olmelet or something that.
Speaker 1 (01:38):
Are you chopping it up and chucking it in the
pan with a bit.
Speaker 2 (01:41):
Of o wheel totally. Helen makes this incredible mince as well.
She makes like a Mexican mince and we have that
on toast like beef mints with spices in it, and
then a Friday egg on top of the floor.
Speaker 1 (01:52):
Yes, okay, I've got to thank you. That was basically
entirely selfish of me. I was like, how can I
change up my breakfast menu? I know, let's ask Josh.
So thanks for that, Josh, I appreciate. I'm going to
try the mens and I'm going to try the Brocoli. Now, listen,
how did it go with putting out the shout out
to the chef services? Did any of them take you
up on it?
Speaker 2 (02:10):
Well? Yeah, I think largely the recruitment thing has sorted
itself out. You know, I think there's there's definitely more
staff in the country. I've got a couple of English
Kiwi born chefs that have been in the UK have
recently come back and reached out to me, which is superb.
So I've got one of those working in my businesses
(02:31):
right now. And yeah, I think the immigration thing is
really tough. We all know that. You know, it's a
slow process, it's a costly process. It's a bit disorganized
at the moment. So I have been working really closely
with Restaurant Association and I and ZED to try and
get through some of those hurdles. But we are to
(02:52):
say we're frustrated by that process. As the understatement of
the century.
Speaker 1 (02:56):
I would say, what is frustrating you.
Speaker 2 (03:00):
Cost, the time taken with the process. You know, it
can take up to twelve weeks. We don't have twelve weeks,
you know, and that's even for simple variations. You know,
you have to be in a credits employer, which is fine,
but that should give you a pathway to a simpler process.
And it doesn't seem to want to understand that they're
(03:20):
underresourced as well. I mean it's not like they're immune
to being underresourced either. So yeah, but the cost is
ridiculous and time consuming. We we just can't have it.
And in you we're going to remind ourselves that New
Zealand's at island nation and every young person who you know,
(03:41):
finishes school pretty much wants to leave. And I can't
blame them. That's what you do. You go out and
travel the world and then potentially come back some point.
Speaker 1 (03:51):
Yeah, I mean, so it does feel like the solution
is basically to try to get our own guys back.
Given then you don't have to go through all that
paperwork and stuff, But how do we make this place
actually desirable for them?
Speaker 2 (04:02):
Well? In New Zealand is a fantastic place to live,
especially for transient stuff. I think the answer is we
do need to allow more transient staff into the country
that can come down here and work and enjoy themselves
and pentually build a life here.
Speaker 1 (04:15):
What about getting our own kids back? How do we
get them back? How do we make this place the
kind of place that they want to live in.
Speaker 2 (04:21):
I don't know that. I don't know that's the solution.
I mean, I had no I didn't want to come
back home, you know. I never wanted to come back home.
I just sort of ended up here and I'm very
happy here. You know. I had two kids here. You know,
it's an amazing place to raise the kids. But I
never thought I was going to come home.
Speaker 1 (04:39):
Why didn't you want to come home?
Speaker 2 (04:42):
I just loved I loved living overseas. I I was
having just a spectacular time in New York. I'd lived
in London for twelve years. I was living in for
New York between New York and LA for four years,
you know, and one day I might head back out there.
But I don't know. It was just too much fun,
you know, Is that?
Speaker 1 (05:03):
I mean, do we do We maybe just need to
be realistic about it that if you're a young person
and you want to go out and you want to
experience partying and high life and stuff like that. We
just can't compete with the New York's and the London's
and the paris Is of the world.
Speaker 2 (05:15):
Well we probably realistically, we probably can't. Know. You know,
there's just how much energy and creativity, and you know,
as kiwis, I think we need access to that. You know.
One of our sort of basic rules of Helen and
I coming back and living in New Zealand was that
we will come and live in New Zealand, will enjoy it,
but we have to leave, you know, three or four
(05:36):
times a year. And when you can't leave three or
four times a year to go out and be inspired
and see things you do, I feel a bit stagnant,
you know.
Speaker 1 (05:44):
Yeah with us is celebrity chef josh Im Now, josh
how me? How's business going? Is it starting to pick up?
Speaker 2 (05:51):
Its? Christmas definitely started late, but it has picked up,
and we're training pretty well. We've had a really good
you know what we call summer season, holday season, Christmas season,
so you know, the last six weeks have been really
really solid. We actually had a reasonably good August. We
had a really positive August, but September and October we're
(06:11):
definitely down, you know. And we've got two businesses, Guilt
and Onslow, which are both in the city, you know,
right in the heart of the city Shortland Street, just
off Shorten Street, so you know you do feel it.
And the oyster in which we've got on way Heki Island.
You know, that's had a long hard winter, you know,
especially with a bit of a lacquer tourists. But you know,
(06:33):
we spent the time renovating that business and investing some
money in it and starts looking spectacular for summer. So
we're hoping for one of those lovely bump of summers
with no cyclones.
Speaker 1 (06:43):
Jeez, I hope. So for your sake, I've got a
text here from Mary Saint Josh as fab Guilt is gorgeous.
Now when you put Guilt in Central Auckland, right down there,
it's at the bottom of Shortland Street, isn't it on
the corner of O'Connell.
Speaker 2 (06:56):
Isn't it in Chant three? Yes, well not in Chance
but on the corner of Chancery Street.
Speaker 1 (07:01):
Yeah, so am I doing the right thing? Because everybody
talks about how that part of the world is a
little bit dead.
Speaker 2 (07:08):
No, we love to see it a central city. We
opened Onslow there, just up the top of the hill
and Princess Street four and a half years ago, and
you know, we just talked about it. While I love
you know, New York and London and that sort of thing,
I love the vibeance here of the city, and you know,
we'll go into those areas and make our own fun
and there's plenty of people there that are still enjoying it.
(07:32):
So yeah, we're really we're really confident about it.
Speaker 1 (07:35):
I mean, I feel like probably you're in the right
part of the hospitality sector, right because your restaurants are
going to appeal to people who still have some disposable
cash despite how hard things are.
Speaker 2 (07:45):
Would that be about right, Yeah, totally, it's definitely. You know,
we're at the higher end, and when people have got
less to spend, they spend less in every aspect of
their life. You know, even the daily coffee becomes a
bit of a luxury sometime times, you know, when it's
when it's six dollars to spend. But no, we you know,
we've still got regulars that come, you know, four or
(08:09):
five six times a week, let alone twice twice a month,
or yeah, one hundred percent. Do you think we have kitchens, Shosh,
some of them I don't think cook No, you know,
they and they and they. Some days they eat really
simply and fast, you know, in and out twenty minutes,
state prits, and other days are there for four or
five hours, meetings, lunches, you know that sort of thing,
(08:33):
you know, and and and so there is there's definitely
a segment of the population that isn't overly affected. But
you know, you can see that the the general there's
a there's a there's a large part of the population
that doesn't have the disposable income. And we know that.
I mean, it's been it's been four years. We opened
(08:54):
our restaurants at the start of COVID. You know, all
of our restaurants have been through. These three restaurants have
been through COVID and survived. You know that we should
we should be happy at least with that.
Speaker 1 (09:05):
If you can survive that and then this, you'd be
absolutely fine. Now tell me, are you actually mates with
Gwyneth Paltrow? Now we've lost Josh. He's just dropped off.
He's either maybe he has actually mates with Gwyneth Paltrow decided,
I can't answer that question.
Speaker 2 (09:21):
Yeah, it'ssitive, two sensitive.
Speaker 1 (09:23):
Two sensitive. Yeah, it's one of those things like it's
fight club. You don't talk about it. What happened with
Gwyneth Paltrow s f yi is Gwyneth Paltrow has a
crush on Josh Emmett. Now I can understand that because
I don't know if you know what Josh Emmett looks like,
but he's a crushable kind of person. He's a good
looking man. He looks like he eats a broccoli for
breakfast and maintains his figure anyway. So she had a
crush on him. She put it on the Instagram. She said,
I've got a crush on the sky. He comes around
(09:44):
to the US. Well, he's on holiday in the US
with his family, goes round to Gwyneth Paltrow's house to
cook up a feast, didn't you Josh twice?
Speaker 2 (09:54):
That was the start of the year. That was back
in April. It was it was the best, you know,
we were on a bit of a holiday then it
was the start of the year. We were a bit
exhausted after a long summer of work and yeah, so
Gwennos incredible?
Speaker 1 (10:12):
Are you guys mates?
Speaker 2 (10:13):
Now?
Speaker 1 (10:13):
Would you say, are you guys on each other's Christmas
card list?
Speaker 2 (10:17):
Pretty much? I would say, you know, I have regular
contact with her. She's we love everything she does and
she's a lot of fun.
Speaker 1 (10:26):
Now, Josh, speaking of Christmas cards and stuff like that,
what are you doing for Christmas? You got any ideas
for us? Because I'm in it. I'm all out of ideas. Cooking, Yeah,
I have to.
Speaker 2 (10:37):
Well, Mum's cooking for me this year, which I'm relieved
about actually, But I love, you know, Christmas hand we
all do that. I love roast I love roast duck,
you know on Christmas Day? Yeah, yeah, yeah, Subber.
Speaker 1 (10:50):
Like, don't you want to because I'm feeling like I'm
feeling like you want to get out of the oven.
The oven is hot, right, it makes the whole house hot.
Don't you want to just chuck stuff on the barbie?
Speaker 2 (11:00):
That's the key we thing to Helen's English. So we do.
We have to have roast potatoes. We we sort of
stop at Yorkshire puddings, but we we have a real
mix mixture of a North and South sort of Christmas.
But yeah, I suppose the kei wei thing is the barbecue, right,
But I'm just so out of that, out of that
(11:20):
segment and have been for a while.
Speaker 1 (11:21):
Do you know what I reckon? I reckon if you
just chuck pomegranite seeds on a salad, it makes it
look Christmasy and then you're you could do whatever after that.
Speaker 2 (11:29):
It sort of does, It sort of does, but you see,
you're in the mindset of trying to make it look Christmasy,
and I'm in the mindset of I just want to
eat good well, you know, not that I want to
eat good food, but I'm like, oh, eat roast duck,
you know, and you know, braized cabbage and turkey, and
it is heavy stuff. My favorite part of Christmas Day
is dessert, you know, three or four dessert, padlov trifle.
(11:56):
You know. Mum makes an amazing Christmas cake and amazing
Christmas pudding. So it's sort of a grazing feast of sugar.
Speaker 1 (12:03):
Sounds pretty traditional. Hey, Josh, listen, Merry Christmas. Thanks very
much for talking us through how things are going. And
I hope everything goes very well this summer, especially for
the oyster and over at why Haircare. That's Josh Emtt,
celebrity chef. My mom makes a great Christmas cake. She
turned up with it the other day full of brandy.
She's because she's from South Africa. You know, like in
South Africa, they love a brandy and coke. I just
(12:24):
put brandy and coke and everything. So my mom was
like brandy all over the Christmas cake. Anyway, So what
I did was, I said to myself, I'm pregnant, but
if it's in the food, I don't know that it's there,
and so I get a free pass on it. So
I just gobble down that cake and SIS signs right,
because one of them goes into your blood and the
other one just goes into your tummy. If it's in
(12:45):
the food, it works like that. For more from the
Mic Asking Breakfast, listen live to news talks.
Speaker 2 (12:50):
It'd be from six am weekdays, or follow the podcast
on iHeartRadio
Now, it is no secret that the busy seasons for
restaurants obviously are spring and summer, when we're feeling good
and we want to sit outside and have a cocktail
and something delicious to eat. So as we're right in
the thick of it, I thought maybe it would be
a good time to check and see how the industry
is faring. For Q two, a survey I found restaurant
revenue on average was down six percent, but improved markedly
to only down about one percent for Q three as
(00:22):
the weather started warming up. Now, recruitment was probably the
biggest issue, and chef Josh Emmett even put out a
plea for chefs overseas to come home and he would
pay their airfare or at least help them with it.
And he's with us now, Josh, good morning.
Speaker 2 (00:36):
Good morning. How are you.
Speaker 1 (00:37):
I'm very well, thanks mate. Listen before we get into that.
I'm always fascinated by what people like you eat. What
have you had for breakfast?
Speaker 2 (00:45):
Two coffees? I tend not to have. I have eggs generally.
I mean we're a family. We love the eggs, especially
my son Louis. He makes the best scrambled eggs. So
I tend to eat eggs, but I do. I'm really bad.
I actually skip back every now and then.
Speaker 1 (01:01):
Oh is that a good thing, because that's generally accepted
as not being a smart way to start the day,
is it.
Speaker 2 (01:08):
I'm not sure. I think you need to put something
in your stomach, especially if you're going to have coffees.
I don't think it's I don't think that's a great practice.
But you know, but a protein in the morning's always good.
Salmon or a checking or something like that. And vegetables.
Get some vegetables in you.
Speaker 1 (01:21):
You go vegetables in the morning.
Speaker 2 (01:22):
Do you I sometimes do. Yeah, and simple vegetables, broccoli
or something like that.
Speaker 1 (01:30):
How on earth are you eating a broccoli in the morning?
What are you doing to it?
Speaker 2 (01:34):
Just frying it, you know, cooking it, making it in
an olmelet or something that.
Speaker 1 (01:38):
Are you chopping it up and chucking it in the
pan with a bit.
Speaker 2 (01:41):
Of o wheel totally. Helen makes this incredible mince as well.
She makes like a Mexican mince and we have that
on toast like beef mints with spices in it, and
then a Friday egg on top of the floor.
Speaker 1 (01:52):
Yes, okay, I've got to thank you. That was basically
entirely selfish of me. I was like, how can I
change up my breakfast menu? I know, let's ask Josh.
So thanks for that, Josh, I appreciate. I'm going to
try the mens and I'm going to try the Brocoli. Now, listen,
how did it go with putting out the shout out
to the chef services? Did any of them take you
up on it?
Speaker 2 (02:10):
Well? Yeah, I think largely the recruitment thing has sorted
itself out. You know, I think there's there's definitely more
staff in the country. I've got a couple of English
Kiwi born chefs that have been in the UK have
recently come back and reached out to me, which is superb.
So I've got one of those working in my businesses
(02:31):
right now. And yeah, I think the immigration thing is
really tough. We all know that. You know, it's a
slow process, it's a costly process. It's a bit disorganized
at the moment. So I have been working really closely
with Restaurant Association and I and ZED to try and
get through some of those hurdles. But we are to
(02:52):
say we're frustrated by that process. As the understatement of
the century.
Speaker 1 (02:56):
I would say, what is frustrating you.
Speaker 2 (03:00):
Cost, the time taken with the process. You know, it
can take up to twelve weeks. We don't have twelve weeks,
you know, and that's even for simple variations. You know,
you have to be in a credits employer, which is fine,
but that should give you a pathway to a simpler process.
And it doesn't seem to want to understand that they're
(03:20):
underresourced as well. I mean it's not like they're immune
to being underresourced either. So yeah, but the cost is
ridiculous and time consuming. We we just can't have it.
And in you we're going to remind ourselves that New
Zealand's at island nation and every young person who you know,
(03:41):
finishes school pretty much wants to leave. And I can't
blame them. That's what you do. You go out and
travel the world and then potentially come back some point.
Speaker 1 (03:51):
Yeah, I mean, so it does feel like the solution
is basically to try to get our own guys back.
Given then you don't have to go through all that
paperwork and stuff, But how do we make this place
actually desirable for them?
Speaker 2 (04:02):
Well? In New Zealand is a fantastic place to live,
especially for transient stuff. I think the answer is we
do need to allow more transient staff into the country
that can come down here and work and enjoy themselves
and pentually build a life here.
Speaker 1 (04:15):
What about getting our own kids back? How do we
get them back? How do we make this place the
kind of place that they want to live in.
Speaker 2 (04:21):
I don't know that. I don't know that's the solution.
I mean, I had no I didn't want to come
back home, you know. I never wanted to come back home.
I just sort of ended up here and I'm very
happy here. You know. I had two kids here. You know,
it's an amazing place to raise the kids. But I
never thought I was going to come home.
Speaker 1 (04:39):
Why didn't you want to come home?
Speaker 2 (04:42):
I just loved I loved living overseas. I I was
having just a spectacular time in New York. I'd lived
in London for twelve years. I was living in for
New York between New York and LA for four years,
you know, and one day I might head back out there.
But I don't know. It was just too much fun,
you know, Is that?
Speaker 1 (05:03):
I mean, do we do We maybe just need to
be realistic about it that if you're a young person
and you want to go out and you want to
experience partying and high life and stuff like that. We
just can't compete with the New York's and the London's
and the paris Is of the world.
Speaker 2 (05:15):
Well we probably realistically, we probably can't. Know. You know,
there's just how much energy and creativity, and you know,
as kiwis, I think we need access to that. You know.
One of our sort of basic rules of Helen and
I coming back and living in New Zealand was that
we will come and live in New Zealand, will enjoy it,
but we have to leave, you know, three or four
(05:36):
times a year. And when you can't leave three or
four times a year to go out and be inspired
and see things you do, I feel a bit stagnant,
you know.
Speaker 1 (05:44):
Yeah with us is celebrity chef josh Im Now, josh
how me? How's business going? Is it starting to pick up?
Speaker 2 (05:51):
Its? Christmas definitely started late, but it has picked up,
and we're training pretty well. We've had a really good
you know what we call summer season, holday season, Christmas season,
so you know, the last six weeks have been really
really solid. We actually had a reasonably good August. We
had a really positive August, but September and October we're
(06:11):
definitely down, you know. And we've got two businesses, Guilt
and Onslow, which are both in the city, you know,
right in the heart of the city Shortland Street, just
off Shorten Street, so you know you do feel it.
And the oyster in which we've got on way Heki Island.
You know, that's had a long hard winter, you know,
especially with a bit of a lacquer tourists. But you know,
(06:33):
we spent the time renovating that business and investing some
money in it and starts looking spectacular for summer. So
we're hoping for one of those lovely bump of summers
with no cyclones.
Speaker 1 (06:43):
Jeez, I hope. So for your sake, I've got a
text here from Mary Saint Josh as fab Guilt is gorgeous.
Now when you put Guilt in Central Auckland, right down there,
it's at the bottom of Shortland Street, isn't it on
the corner of O'Connell.
Speaker 2 (06:56):
Isn't it in Chant three? Yes, well not in Chance
but on the corner of Chancery Street.
Speaker 1 (07:01):
Yeah, so am I doing the right thing? Because everybody
talks about how that part of the world is a
little bit dead.
Speaker 2 (07:08):
No, we love to see it a central city. We
opened Onslow there, just up the top of the hill
and Princess Street four and a half years ago, and
you know, we just talked about it. While I love
you know, New York and London and that sort of thing,
I love the vibeance here of the city, and you know,
we'll go into those areas and make our own fun
and there's plenty of people there that are still enjoying it.
(07:32):
So yeah, we're really we're really confident about it.
Speaker 1 (07:35):
I mean, I feel like probably you're in the right
part of the hospitality sector, right because your restaurants are
going to appeal to people who still have some disposable
cash despite how hard things are.
Speaker 2 (07:45):
Would that be about right, Yeah, totally, it's definitely. You know,
we're at the higher end, and when people have got
less to spend, they spend less in every aspect of
their life. You know, even the daily coffee becomes a
bit of a luxury sometime times, you know, when it's
when it's six dollars to spend. But no, we you know,
we've still got regulars that come, you know, four or
(08:09):
five six times a week, let alone twice twice a month,
or yeah, one hundred percent. Do you think we have kitchens, Shosh,
some of them I don't think cook No, you know,
they and they and they. Some days they eat really
simply and fast, you know, in and out twenty minutes,
state prits, and other days are there for four or
five hours, meetings, lunches, you know that sort of thing,
(08:33):
you know, and and and so there is there's definitely
a segment of the population that isn't overly affected. But
you know, you can see that the the general there's
a there's a there's a large part of the population
that doesn't have the disposable income. And we know that.
I mean, it's been it's been four years. We opened
(08:54):
our restaurants at the start of COVID. You know, all
of our restaurants have been through. These three restaurants have
been through COVID and survived. You know that we should
we should be happy at least with that.
Speaker 1 (09:05):
If you can survive that and then this, you'd be
absolutely fine. Now tell me, are you actually mates with
Gwyneth Paltrow? Now we've lost Josh. He's just dropped off.
He's either maybe he has actually mates with Gwyneth Paltrow decided,
I can't answer that question.
Speaker 2 (09:21):
Yeah, it'ssitive, two sensitive.
Speaker 1 (09:23):
Two sensitive. Yeah, it's one of those things like it's
fight club. You don't talk about it. What happened with
Gwyneth Paltrow s f yi is Gwyneth Paltrow has a
crush on Josh Emmett. Now I can understand that because
I don't know if you know what Josh Emmett looks like,
but he's a crushable kind of person. He's a good
looking man. He looks like he eats a broccoli for
breakfast and maintains his figure anyway. So she had a
crush on him. She put it on the Instagram. She said,
I've got a crush on the sky. He comes around
(09:44):
to the US. Well, he's on holiday in the US
with his family, goes round to Gwyneth Paltrow's house to
cook up a feast, didn't you Josh twice?
Speaker 2 (09:54):
That was the start of the year. That was back
in April. It was it was the best, you know,
we were on a bit of a holiday then it
was the start of the year. We were a bit
exhausted after a long summer of work and yeah, so
Gwennos incredible?
Speaker 1 (10:12):
Are you guys mates?
Speaker 2 (10:13):
Now?
Speaker 1 (10:13):
Would you say, are you guys on each other's Christmas
card list?
Speaker 2 (10:17):
Pretty much? I would say, you know, I have regular
contact with her. She's we love everything she does and
she's a lot of fun.
Speaker 1 (10:26):
Now, Josh, speaking of Christmas cards and stuff like that,
what are you doing for Christmas? You got any ideas
for us? Because I'm in it. I'm all out of ideas. Cooking, Yeah,
I have to.
Speaker 2 (10:37):
Well, Mum's cooking for me this year, which I'm relieved
about actually, But I love, you know, Christmas hand we
all do that. I love roast I love roast duck,
you know on Christmas Day? Yeah, yeah, yeah, Subber.
Speaker 1 (10:50):
Like, don't you want to because I'm feeling like I'm
feeling like you want to get out of the oven.
The oven is hot, right, it makes the whole house hot.
Don't you want to just chuck stuff on the barbie?
Speaker 2 (11:00):
That's the key we thing to Helen's English. So we do.
We have to have roast potatoes. We we sort of
stop at Yorkshire puddings, but we we have a real
mix mixture of a North and South sort of Christmas.
But yeah, I suppose the kei wei thing is the barbecue, right,
But I'm just so out of that, out of that
(11:20):
segment and have been for a while.
Speaker 1 (11:21):
Do you know what I reckon? I reckon if you
just chuck pomegranite seeds on a salad, it makes it
look Christmasy and then you're you could do whatever after that.
Speaker 2 (11:29):
It sort of does, It sort of does, but you see,
you're in the mindset of trying to make it look Christmasy,
and I'm in the mindset of I just want to
eat good well, you know, not that I want to
eat good food, but I'm like, oh, eat roast duck,
you know, and you know, braized cabbage and turkey, and
it is heavy stuff. My favorite part of Christmas Day
is dessert, you know, three or four dessert, padlov trifle.
(11:56):
You know. Mum makes an amazing Christmas cake and amazing
Christmas pudding. So it's sort of a grazing feast of sugar.
Speaker 1 (12:03):
Sounds pretty traditional. Hey, Josh, listen, Merry Christmas. Thanks very
much for talking us through how things are going. And
I hope everything goes very well this summer, especially for
the oyster and over at why Haircare. That's Josh Emtt,
celebrity chef. My mom makes a great Christmas cake. She
turned up with it the other day full of brandy.
She's because she's from South Africa. You know, like in
South Africa, they love a brandy and coke. I just
(12:24):
put brandy and coke and everything. So my mom was
like brandy all over the Christmas cake. Anyway, So what
I did was, I said to myself, I'm pregnant, but
if it's in the food, I don't know that it's there,
and so I get a free pass on it. So
I just gobble down that cake and SIS signs right,
because one of them goes into your blood and the
other one just goes into your tummy. If it's in
(12:45):
the food, it works like that. For more from the
Mic Asking Breakfast, listen live to news talks.
Speaker 2 (12:50):
It'd be from six am weekdays, or follow the podcast
on iHeartRadio
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