MasterChef Winner On How The Algae Bloom Is Affecting Local Restaurants

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Episode Transcript

Speaker 1 (00:10):
I Heart Podcasts here more Mix one or two point
three podcasts, playlists and listen live on the free iHeart
app Mix.

Speaker 2 (00:17):
One O two point three.

Speaker 1 (00:18):
Hale you Max in the morning here, Thanks for Cats
the musical seventeen degrees Mostly Sunny Today.

Speaker 2 (00:23):
A massive night of Australian TV.

Speaker 3 (00:24):
Last night, Play Live.

Speaker 2 (00:39):
That's Our Girl, Laura shared winning Master Chef.

Speaker 1 (00:42):
Finally, after a couple of so close, yet so far,
she is now the bride, no longer the bride's maid.

Speaker 2 (00:49):
She's with us.

Speaker 1 (00:50):
Laura shared good Morning, Good Money.

Speaker 4 (00:54):
I read, Laura, I read you were one of the
most emotional scenes on Australian television of all time, watching
you win and seeing it all in your face talk
us through that moment.

Speaker 5 (01:08):
Oh my god, I was honestly watching it back last night.
I actually didn't realize how emotional I was getting, But
I think it was just that realization of like, oh
my gosh, this is actually happening after twelve years of
trying to win this and it's still such a surreal feeling.
Like I literally woke up this morning I'm like I
might just put it back on just to make sure
it really did happen.

Speaker 1 (01:28):
Laura can you tell us about that relief because you
are already a successful restaurante. You've got two of our
favorite restaurants in Adelaide, Like, you've got it all got
We know that you can cook, you know that you
can cook, but this was such a big deal to
win the cooking show.

Speaker 2 (01:43):
Why.

Speaker 5 (01:43):
Yeah. I think it's like just sometimes that validation that
you need and when it's like you're chasing something for
so long, like I feel like Max ne your terms,
it's like chasing a grand final, you know, like you
want to be in a footy grand final, like you
just want to get there, you just want to do it.
It's just that like tick of the box and you're like, Okay,
yes I've actually done it. And for me, I was

(02:04):
very much like I'm not going back a third time
unless I win. I set myself a why goal. But
we got there.

Speaker 4 (02:11):
I just read your Instagram post and I had goosebumps
all over my body. Can you just share with us
when you were thirteen years old what happened?

Speaker 3 (02:18):
Yeah?

Speaker 5 (02:18):
So when I was thirteen years old, I was watching
Poe and Julie Goodwin and I literally turned to my
mum sitting on the couch in our childhood home and
I said, Mum, one day I'm going to be on
that show, and she initially laughed. I was like, Mum, no,
I'm serious, Like I want to go on that show.
So also like to have her there last night as
well was so special. I think like that closing chapter,

(02:39):
like full circle moment, very very cool.

Speaker 1 (02:41):
Hey Laura, that massive plate that you win. I got
a picture of you holding it here. Will you or
have you eaten anything off the plate? Much like the
football players drink a beer out of the carp Have
you been eating off the plate?

Speaker 3 (02:54):
Do you know what?

Speaker 5 (02:55):
You don't even get a bloody trophy?

Speaker 2 (02:57):
What hang on?

Speaker 3 (02:58):
You get that?

Speaker 2 (02:59):
Oh right? You take that home with you?

Speaker 5 (03:01):
No, that just stays there, Like I haven't actually seen
my name on it yet, So I'm like, until us
see my name on that trophy, it's not going to
feel that real. My bank account.

Speaker 4 (03:11):
Yeah, I will say, though, I've been inside your house
and that wouldn't go with the decour of your house.

Speaker 5 (03:16):
I'd probably really could you imagine like coming in like
neutral beachside home and then there's big gold being.

Speaker 1 (03:25):
I think we could find a place for the Master
Chef trophy.

Speaker 5 (03:28):
We could kick Max out of the bed and then maxis.

Speaker 2 (03:34):
As much I'd love to come over for a sleep over. Lost.

Speaker 4 (03:38):
Hey, Laura, I got to ask, you're obviously proud South
Australian and you're a real big foodie.

Speaker 2 (03:44):
We love you In South Australia.

Speaker 4 (03:47):
At the moment, there's a lot of talk and a
lot of worry for all the fisheries and the people
you know, selling seafood on their menus. Are you still
cooking at home with South Australian seafood? Where are you
at with this?

Speaker 1 (03:57):
Oh?

Speaker 5 (03:57):
Definitely. I mean, like it's it's so horrible to know
what's happening, and I feel like there's so many confused
people out there. I mean I talked to my fishmonger
probably like every second day, and he's everyone's asking me
like is it safe it's safe to be buying fish
selling fish? Is he doing the right thing? And and what
he actually said to me like just completely resonate. He
was like, you know, PERSA would not be allowing fish

(04:20):
to be sold if it was contaminated, So what is
being sold is safe. They filter through it. They're not
catching dead fish there. They're making sure that the best
South Australian produce is out there for us to eat,
so you know, with everything support, local support, the South
Australian industry and you know, amazing fruit, so we have

(04:41):
to keep eating it.

Speaker 2 (04:42):
Thank you.

Speaker 4 (04:43):
That's what we needed to hear.

Speaker 2 (04:44):
It is what we need.

Speaker 1 (04:45):
I need to hear one more thing from you, Laura,
but we have to do it after the break, all right.
Can we please put you in the Wall of Truth.
It's one of our favorite things.

Speaker 5 (04:52):
I'd love too.

Speaker 2 (04:54):
That's a binding contract. Laura Sharon in the Wall of Truth.
Next with Haley max I Mixed one on two point
three