October 16, 2025 • 11 mins
MasterChef's Matt Preston takes over the brekky show this morning.. Giving away answers to the Money Minute, getting hit with the world famous Wall of Truth, and playing a little game of Cheese or Disease!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
My Heart podcasts here, more mixed one or two point
three podcasts, playlists and listen live on the free iHeart app.
Speaker 2 (00:17):
It is a match press in take over Maxim Night
Friend Matt present in Adelaide Again he.
Speaker 3 (00:24):
Is disgustingly good. We love so much.
Speaker 4 (00:27):
That always ends with something going wrong enough to discuss
something good, something gets dropped or broken.
Speaker 3 (00:31):
That is one of the greatest moments in television.
Speaker 4 (00:34):
Yeah, you know, but it's also one of those things
that you look back on, you go, I didn't really
think about what I was doing. I thought it was
really cute, this idea. You smash a plate and and
you wouldn't let anyone else taste the food because it
was such a good dish. And what happened is that
the plate drops on Monday in the first promo, and
it dropped all week and it just looks so mean
(00:55):
as little face was Ara's little face was breaking, and
it was like, Okay, I probably should have done that
a little.
Speaker 3 (01:00):
Bit mean, but I loved it.
Speaker 5 (01:02):
It was amazing.
Speaker 1 (01:03):
You have you seen it become like a global meme
almost you stand they're dropping it.
Speaker 4 (01:09):
Because Mark, Because at the end of Marshall, when we
left Mars Chef. Mars Chef was doing twenty million people
around the world, so it was doing you know, I
think Australia was the sixth biggest market for it, so India.
So I've just kind of holland everyone that knows me
their Portugal. It's a really weird thing because you make
a shed in a in a basically a shed at
the back of a racecourse, so you have no idea
(01:29):
that anyone who's watching it on you know, India or whatever.
You go and it's like, oh, okay, I did. I
did the earlier this year, I went to Indian spoke
at this big literary festival. I was obviously there. There
were six Noble laureates, so I was definitely at the
stupidest pio. But there were all these kids there, like
loads of kids, because they kind of grew up watching
mars Chef.
Speaker 5 (01:48):
Is it as nice as it seems? So you see
all these other shows and it's all bitchy and nasty
and contrived, whereas I feel like it's actually nice.
Speaker 4 (01:57):
Oh yeah. But also I think Adela particularly nice. I
think I think South Australia's will always supported their contestants
and it doesn't matter whether it's Poe and Callum or
whether it's Rose or Jesse Spivey it down at my
Grandma Ben or but also everyone Mandy Hall I think
that one that's one. South Australia supports and supports them,
(02:17):
but also they all sport each other, which is lovely.
So there's this kind of a lovely little kind of
universe of mars chef contestacy who still hang out.
Speaker 3 (02:24):
And that's why you hang out, you with Poe. Last
night dinner Pokemon.
Speaker 4 (02:27):
Dinner, which was fantastic. We've been trying to get that
together for a long time and that was beautiful. We
just and we talked rubbish until about one forty five
in the morning, literally and we and we still had
wine left in the one bottle that we opened, so
gives you an idea of how much you get lost.
Speaker 3 (02:41):
So that's cool for people when they come around for dinner.
Speaker 4 (02:44):
Finish food finish, No, of.
Speaker 3 (02:47):
Course, not just some ice fish she made.
Speaker 4 (02:53):
She made she made beautiful dumplings. She made a huge
amish mushy with prawns. It was it was mean. She's
a beautiful cook. She's always been a beautiful cook. But
it is that funny thing of you know, you know
she there's the images that I would be judging her
food and she'd be judging my eating because now that
she's a judge as well, you know she's she's like,
(03:13):
she's she's very judging about how you.
Speaker 5 (03:15):
I would never cook for you. You couldn't pay because
she's so judging.
Speaker 4 (03:20):
I'm so not the least judging in the world.
Speaker 5 (03:23):
The way you chew like like a like you know,
like a.
Speaker 1 (03:26):
Cow, standing in your kitchen holding up your dinner, dropping it.
Speaker 3 (03:35):
So this is disgusting, and you're waiting for.
Speaker 4 (03:38):
Doesn't doesn't know. Now I've learned. I've learned very early on.
You always say it was great. You always say you
always tip and say thank you, the three rules. Occasionally
you let that drop and you see that little face
when you could give them a bit of constructive criticism.
No one wants to hear constructive.
Speaker 5 (03:56):
Constructive criticism is actually just criticism laced with a bit
of nice.
Speaker 3 (04:00):
We want you to get better, that's.
Speaker 4 (04:03):
All it is. But again, the whole point about this
is the whole thing. Don't get stressed about cooking for
other people, because really, just a bowl of pasta with
some butter and some black pep graded palmes and is delicious.
Speaker 5 (04:16):
It makes me just want to eat.
Speaker 4 (04:20):
But that's our point because food is generally good. Cheese,
anie of cheese, TOASTI is, and some sliced tomatoes. You can't.
You can't, you can't beat it.
Speaker 3 (04:29):
On the subject of cheese.
Speaker 1 (04:30):
You are here for cheese, not just to talk about.
Speaker 4 (04:34):
A cheese fest. It's twentieth anniversary of Cheese Fest, Australia's
biggest cheese festival. About thirty producers of cheese lining up
selling cheese. Last year. I've been doing it for five
or six years. Last year Cheese First, that Cheese Fest,
we sold fifteen tons of cheese. So basically that worked
out that for every person that went to Cheese First,
(04:54):
they either ate or left with eight and fifty grams
of cheese. So it is the plate. If you love
cheese and you love hanging out and that very very
kind of South Australian way of picnicking and eating and
drinking and maybe having a it's the most beautiful weekend
and the weather is going to be insane good.
Speaker 5 (05:12):
Can we normalize eating just a wheel of cheese like
I would love to just mung into a cheese than apple.
Speaker 4 (05:18):
It depends. Yeah, no, I know what you and I okay.
So here's the thing with I think you want the
you want maximum value from your cheese. Munging in is fine.
Munging in is fine. But if you slice it thinly,
every slice that goes on your tongue engages with all
those little taste buds and so you then you can
chew it. You don't, so that way the cheese will
(05:39):
last you for longer and you get more of that
Like when you grate cheese with a big grater, it's good,
but you gred it with like a micro fine grater, microplane,
and you get this kind of like snow of cheese
yet more booming. And you just started on the cheese board.
You just haven't even stopped. You're in with the vintage cheddar.
Speaker 3 (05:55):
We have brought in some cheese.
Speaker 1 (05:56):
I'm going to tuck into a lit bit of utter
delights Vintaede cheddar from Lobethal in the.
Speaker 3 (06:00):
Break here, because I just this is what was beautiful
Friday morning.
Speaker 4 (06:03):
And have you been to the pizza place and Lobethal
that's Enrico's. This is the buzz restaurant. This is the
Buzz restaurant outside out lad along with four from Grace.
That's Senrica Pizza place. Apparently in bucket this place Dailey
had matches.
Speaker 2 (06:19):
If this is as world famous fall.
Speaker 1 (06:29):
That person is in the house for cheese versus this weekend.
We're just tucking into a little bit of shale point
truffle bree from the Adelaide Hills on our cheese platter
in here.
Speaker 4 (06:37):
That's very nice, isn't very nice?
Speaker 1 (06:39):
The people of that light get a chance to ask
you questions here because it is the wall of truth,
you have to answer them truthfully.
Speaker 3 (06:46):
You're prepared to do so.
Speaker 4 (06:47):
I can do that. I can do that. I can
be honest and make me truthful. I don't like the
spotlights in my eyes. They're a bit dazzling.
Speaker 5 (06:54):
I think that's because you're up to two.
Speaker 2 (06:55):
I am.
Speaker 5 (06:57):
Let's go to Rose in frid and Park, Rosie. What's
your question?
Speaker 2 (07:01):
Morning, Matt, Morning, Rosy morning. Have you ever give a
critic not on camera someone and then I've told you
to go?
Speaker 4 (07:13):
I did when I was doing my restaurant rules. The
chef threatened to chase me down the street with a
label and stabbed me in the heart with it. I
said it was a very good So so yeah, it's
a it's a bit of a I've become much better.
I've become two things. I've one. If you're going to
(07:34):
criticize people food, only write half the criticisms down. So
on you tell them half the things that are wrong,
because what will happen is then when they go but
wasn't like that? And then you can go. But there
was also this and this and this and that. That
tends to stop the argument. So so they realize you're
not at to get them. But no, i'd certainly you know,
(07:54):
we're in real life seeing a friend at a friend's
house and the food is not very good. I will
eat it, and I will hope there's water on the
table to help me follow it. But I would never
say I'll give you a recipe for better corn bread.
Speaker 3 (08:06):
That's good.
Speaker 1 (08:07):
That's the first one. Risty Christie at angele Veil, Christy,
what do you ask? Ask Matt Preston?
Speaker 3 (08:13):
Good morning and happy Friday. So Matt, looking forward to
you first is to see you tomorrow at the teeth.
Speaker 4 (08:20):
To see you tomorrow, So yes, and make sure you
get to see what a mendetion. Make sure you go
and see Rose and make sure you see Matt Stone
who's moved down here. Who's a super hot, hot young chef.
He's a superstar. He'll be amazing.
Speaker 5 (08:34):
Question My question is Matt, when did the cravat train
start for you?
Speaker 1 (08:39):
And also how many do you actually own? Can I
say right now looking at him, we have an orange
cravat on today with a bit of a Paisley type pattern, and.
Speaker 4 (08:51):
This was brought from a shop in Sterling. Yeah, I
did have some fruit chops, a hand a handful of
fruit chops and farmers and coffee on the way this morning.
Speaker 3 (09:02):
That's what. When did it start?
Speaker 2 (09:05):
You own?
Speaker 4 (09:06):
And then I started bagging for Adelaide like people do.
It's start. I bought my first one in the Harrold's
sale for five pounds when I was seventeen, eighteen years old,
and I just liked it was it was it was.
It was made of silk, and it was a beautiful,
beautiful bit of material, and it just kind of it's
kind of just something I've always worn, something tied around
my neck, and then TV kind of blows up a
(09:27):
little affectation into something that defines you, which I'm very
happy I've got. I have now moved into the neckerchief
phase of my life. The next the neckerchief, the cowboy nkerchief,
So I love it, which is and han'tly never got.
I've had to get rid of most of them. I
used to have about six hundred. I've now probably got
one hundred. So I'm waged down.
Speaker 3 (09:47):
All right.
Speaker 5 (09:48):
Hey, I did a question in the wall the truth.
This is a thing we spoke about yesterday.
Speaker 2 (09:52):
Is it?
Speaker 5 (09:52):
A third of men admitted they don't wash their hands
after going to the toilet.
Speaker 3 (09:55):
And these two people, how bad is that? It's disgusting?
Speaker 5 (09:59):
Max and Burgo in the studio don't wash their hands
after doing a week?
Speaker 3 (10:02):
What are your thought?
Speaker 1 (10:03):
Oh?
Speaker 4 (10:03):
You always wash your hands. And also the question is
if you're at the airport and someone goes there and
walks out, do you go what about your hands? Do
you call him up? Do you call him out for it?
I don't think you can, but I think we should start.
Speaker 3 (10:15):
Husband does My husband does?
Speaker 5 (10:16):
He's like the we police. So you do wash your hair?
Speaker 4 (10:19):
Of course? Yeah, thank you, Yeah, it's standard.
Speaker 3 (10:21):
He was clean, Yeah, using his hands.
Speaker 4 (10:26):
You know, but yeah, exactly because you know, I'm wrapped
lollies with the hand.
Speaker 3 (10:31):
He's just a decent you know all.
Speaker 2 (10:34):
One more question from a caller that pressions wall the
truth Courtney Normanville. Watch question.
Speaker 3 (10:40):
I'm at big fan.
Speaker 4 (10:41):
Thank you.
Speaker 3 (10:43):
Okay, So what celebrity chef.
Speaker 5 (10:45):
Restaurant have you been to where you didn't like the meal?
Speaker 1 (10:48):
Oh?
Speaker 4 (10:49):
What a great question. Gordon Ramsay's Restaurant's amazing. Actually I
have got one. There's a guy called Guy Fieri who
does a show called Diners, Drivings and Dives. His great
TV talent. You want to I think you want? He
want a cooking show in order to get that TV gig.
I went to his rest on in Pretoria and it
(11:09):
was absolutely terrible. They did a thing called trash can nachos,
which they had a mini trash can full of natchez
and cheese and turned it up on the plate and
it just looked like someone had been sick and it
didn't taste It was really it didn't taste much better.
So that so that the fiery you do better, brother,
Remember blonde, blonde hair, brown beard.
Speaker 2 (11:33):
It doesn't look like his food would taste good at all. Hey,
that person, you're still going to hang out with us?
A game to play it is cheese. We want to
do a game called Cheese or Disease
My Heart podcasts here, more mixed one or two point
three podcasts, playlists and listen live on the free iHeart app.
Speaker 2 (00:17):
It is a match press in take over Maxim Night
Friend Matt present in Adelaide Again he.
Speaker 3 (00:24):
Is disgustingly good. We love so much.
Speaker 4 (00:27):
That always ends with something going wrong enough to discuss
something good, something gets dropped or broken.
Speaker 3 (00:31):
That is one of the greatest moments in television.
Speaker 4 (00:34):
Yeah, you know, but it's also one of those things
that you look back on, you go, I didn't really
think about what I was doing. I thought it was
really cute, this idea. You smash a plate and and
you wouldn't let anyone else taste the food because it
was such a good dish. And what happened is that
the plate drops on Monday in the first promo, and
it dropped all week and it just looks so mean
(00:55):
as little face was Ara's little face was breaking, and
it was like, Okay, I probably should have done that
a little.
Speaker 3 (01:00):
Bit mean, but I loved it.
Speaker 5 (01:02):
It was amazing.
Speaker 1 (01:03):
You have you seen it become like a global meme
almost you stand they're dropping it.
Speaker 4 (01:09):
Because Mark, Because at the end of Marshall, when we
left Mars Chef. Mars Chef was doing twenty million people
around the world, so it was doing you know, I
think Australia was the sixth biggest market for it, so India.
So I've just kind of holland everyone that knows me
their Portugal. It's a really weird thing because you make
a shed in a in a basically a shed at
the back of a racecourse, so you have no idea
(01:29):
that anyone who's watching it on you know, India or whatever.
You go and it's like, oh, okay, I did. I
did the earlier this year, I went to Indian spoke
at this big literary festival. I was obviously there. There
were six Noble laureates, so I was definitely at the
stupidest pio. But there were all these kids there, like
loads of kids, because they kind of grew up watching
mars Chef.
Speaker 5 (01:48):
Is it as nice as it seems? So you see
all these other shows and it's all bitchy and nasty
and contrived, whereas I feel like it's actually nice.
Speaker 4 (01:57):
Oh yeah. But also I think Adela particularly nice. I
think I think South Australia's will always supported their contestants
and it doesn't matter whether it's Poe and Callum or
whether it's Rose or Jesse Spivey it down at my
Grandma Ben or but also everyone Mandy Hall I think
that one that's one. South Australia supports and supports them,
(02:17):
but also they all sport each other, which is lovely.
So there's this kind of a lovely little kind of
universe of mars chef contestacy who still hang out.
Speaker 3 (02:24):
And that's why you hang out, you with Poe. Last
night dinner Pokemon.
Speaker 4 (02:27):
Dinner, which was fantastic. We've been trying to get that
together for a long time and that was beautiful. We
just and we talked rubbish until about one forty five
in the morning, literally and we and we still had
wine left in the one bottle that we opened, so
gives you an idea of how much you get lost.
Speaker 3 (02:41):
So that's cool for people when they come around for dinner.
Speaker 4 (02:44):
Finish food finish, No, of.
Speaker 3 (02:47):
Course, not just some ice fish she made.
Speaker 4 (02:53):
She made she made beautiful dumplings. She made a huge
amish mushy with prawns. It was it was mean. She's
a beautiful cook. She's always been a beautiful cook. But
it is that funny thing of you know, you know
she there's the images that I would be judging her
food and she'd be judging my eating because now that
she's a judge as well, you know she's she's like,
(03:13):
she's she's very judging about how you.
Speaker 5 (03:15):
I would never cook for you. You couldn't pay because
she's so judging.
Speaker 4 (03:20):
I'm so not the least judging in the world.
Speaker 5 (03:23):
The way you chew like like a like you know,
like a.
Speaker 1 (03:26):
Cow, standing in your kitchen holding up your dinner, dropping it.
Speaker 3 (03:35):
So this is disgusting, and you're waiting for.
Speaker 4 (03:38):
Doesn't doesn't know. Now I've learned. I've learned very early on.
You always say it was great. You always say you
always tip and say thank you, the three rules. Occasionally
you let that drop and you see that little face
when you could give them a bit of constructive criticism.
No one wants to hear constructive.
Speaker 5 (03:56):
Constructive criticism is actually just criticism laced with a bit
of nice.
Speaker 3 (04:00):
We want you to get better, that's.
Speaker 4 (04:03):
All it is. But again, the whole point about this
is the whole thing. Don't get stressed about cooking for
other people, because really, just a bowl of pasta with
some butter and some black pep graded palmes and is delicious.
Speaker 5 (04:16):
It makes me just want to eat.
Speaker 4 (04:20):
But that's our point because food is generally good. Cheese,
anie of cheese, TOASTI is, and some sliced tomatoes. You can't.
You can't, you can't beat it.
Speaker 3 (04:29):
On the subject of cheese.
Speaker 1 (04:30):
You are here for cheese, not just to talk about.
Speaker 4 (04:34):
A cheese fest. It's twentieth anniversary of Cheese Fest, Australia's
biggest cheese festival. About thirty producers of cheese lining up
selling cheese. Last year. I've been doing it for five
or six years. Last year Cheese First, that Cheese Fest,
we sold fifteen tons of cheese. So basically that worked
out that for every person that went to Cheese First,
(04:54):
they either ate or left with eight and fifty grams
of cheese. So it is the plate. If you love
cheese and you love hanging out and that very very
kind of South Australian way of picnicking and eating and
drinking and maybe having a it's the most beautiful weekend
and the weather is going to be insane good.
Speaker 5 (05:12):
Can we normalize eating just a wheel of cheese like
I would love to just mung into a cheese than apple.
Speaker 4 (05:18):
It depends. Yeah, no, I know what you and I okay.
So here's the thing with I think you want the
you want maximum value from your cheese. Munging in is fine.
Munging in is fine. But if you slice it thinly,
every slice that goes on your tongue engages with all
those little taste buds and so you then you can
chew it. You don't, so that way the cheese will
(05:39):
last you for longer and you get more of that
Like when you grate cheese with a big grater, it's good,
but you gred it with like a micro fine grater, microplane,
and you get this kind of like snow of cheese
yet more booming. And you just started on the cheese board.
You just haven't even stopped. You're in with the vintage cheddar.
Speaker 3 (05:55):
We have brought in some cheese.
Speaker 1 (05:56):
I'm going to tuck into a lit bit of utter
delights Vintaede cheddar from Lobethal in the.
Speaker 3 (06:00):
Break here, because I just this is what was beautiful
Friday morning.
Speaker 4 (06:03):
And have you been to the pizza place and Lobethal
that's Enrico's. This is the buzz restaurant. This is the
Buzz restaurant outside out lad along with four from Grace.
That's Senrica Pizza place. Apparently in bucket this place Dailey
had matches.
Speaker 2 (06:19):
If this is as world famous fall.
Speaker 1 (06:29):
That person is in the house for cheese versus this weekend.
We're just tucking into a little bit of shale point
truffle bree from the Adelaide Hills on our cheese platter
in here.
Speaker 4 (06:37):
That's very nice, isn't very nice?
Speaker 1 (06:39):
The people of that light get a chance to ask
you questions here because it is the wall of truth,
you have to answer them truthfully.
Speaker 3 (06:46):
You're prepared to do so.
Speaker 4 (06:47):
I can do that. I can do that. I can
be honest and make me truthful. I don't like the
spotlights in my eyes. They're a bit dazzling.
Speaker 5 (06:54):
I think that's because you're up to two.
Speaker 2 (06:55):
I am.
Speaker 5 (06:57):
Let's go to Rose in frid and Park, Rosie. What's
your question?
Speaker 2 (07:01):
Morning, Matt, Morning, Rosy morning. Have you ever give a
critic not on camera someone and then I've told you
to go?
Speaker 4 (07:13):
I did when I was doing my restaurant rules. The
chef threatened to chase me down the street with a
label and stabbed me in the heart with it. I
said it was a very good So so yeah, it's
a it's a bit of a I've become much better.
I've become two things. I've one. If you're going to
(07:34):
criticize people food, only write half the criticisms down. So
on you tell them half the things that are wrong,
because what will happen is then when they go but
wasn't like that? And then you can go. But there
was also this and this and this and that. That
tends to stop the argument. So so they realize you're
not at to get them. But no, i'd certainly you know,
(07:54):
we're in real life seeing a friend at a friend's
house and the food is not very good. I will
eat it, and I will hope there's water on the
table to help me follow it. But I would never
say I'll give you a recipe for better corn bread.
Speaker 3 (08:06):
That's good.
Speaker 1 (08:07):
That's the first one. Risty Christie at angele Veil, Christy,
what do you ask? Ask Matt Preston?
Speaker 3 (08:13):
Good morning and happy Friday. So Matt, looking forward to
you first is to see you tomorrow at the teeth.
Speaker 4 (08:20):
To see you tomorrow, So yes, and make sure you
get to see what a mendetion. Make sure you go
and see Rose and make sure you see Matt Stone
who's moved down here. Who's a super hot, hot young chef.
He's a superstar. He'll be amazing.
Speaker 5 (08:34):
Question My question is Matt, when did the cravat train
start for you?
Speaker 1 (08:39):
And also how many do you actually own? Can I
say right now looking at him, we have an orange
cravat on today with a bit of a Paisley type pattern, and.
Speaker 4 (08:51):
This was brought from a shop in Sterling. Yeah, I
did have some fruit chops, a hand a handful of
fruit chops and farmers and coffee on the way this morning.
Speaker 3 (09:02):
That's what. When did it start?
Speaker 2 (09:05):
You own?
Speaker 4 (09:06):
And then I started bagging for Adelaide like people do.
It's start. I bought my first one in the Harrold's
sale for five pounds when I was seventeen, eighteen years old,
and I just liked it was it was it was.
It was made of silk, and it was a beautiful,
beautiful bit of material, and it just kind of it's
kind of just something I've always worn, something tied around
my neck, and then TV kind of blows up a
(09:27):
little affectation into something that defines you, which I'm very
happy I've got. I have now moved into the neckerchief
phase of my life. The next the neckerchief, the cowboy nkerchief,
So I love it, which is and han'tly never got.
I've had to get rid of most of them. I
used to have about six hundred. I've now probably got
one hundred. So I'm waged down.
Speaker 3 (09:47):
All right.
Speaker 5 (09:48):
Hey, I did a question in the wall the truth.
This is a thing we spoke about yesterday.
Speaker 2 (09:52):
Is it?
Speaker 5 (09:52):
A third of men admitted they don't wash their hands
after going to the toilet.
Speaker 3 (09:55):
And these two people, how bad is that? It's disgusting?
Speaker 5 (09:59):
Max and Burgo in the studio don't wash their hands
after doing a week?
Speaker 3 (10:02):
What are your thought?
Speaker 1 (10:03):
Oh?
Speaker 4 (10:03):
You always wash your hands. And also the question is
if you're at the airport and someone goes there and
walks out, do you go what about your hands? Do
you call him up? Do you call him out for it?
I don't think you can, but I think we should start.
Speaker 3 (10:15):
Husband does My husband does?
Speaker 5 (10:16):
He's like the we police. So you do wash your hair?
Speaker 4 (10:19):
Of course? Yeah, thank you, Yeah, it's standard.
Speaker 3 (10:21):
He was clean, Yeah, using his hands.
Speaker 4 (10:26):
You know, but yeah, exactly because you know, I'm wrapped
lollies with the hand.
Speaker 3 (10:31):
He's just a decent you know all.
Speaker 2 (10:34):
One more question from a caller that pressions wall the
truth Courtney Normanville. Watch question.
Speaker 3 (10:40):
I'm at big fan.
Speaker 4 (10:41):
Thank you.
Speaker 3 (10:43):
Okay, So what celebrity chef.
Speaker 5 (10:45):
Restaurant have you been to where you didn't like the meal?
Speaker 1 (10:48):
Oh?
Speaker 4 (10:49):
What a great question. Gordon Ramsay's Restaurant's amazing. Actually I
have got one. There's a guy called Guy Fieri who
does a show called Diners, Drivings and Dives. His great
TV talent. You want to I think you want? He
want a cooking show in order to get that TV gig.
I went to his rest on in Pretoria and it
(11:09):
was absolutely terrible. They did a thing called trash can nachos,
which they had a mini trash can full of natchez
and cheese and turned it up on the plate and
it just looked like someone had been sick and it
didn't taste It was really it didn't taste much better.
So that so that the fiery you do better, brother,
Remember blonde, blonde hair, brown beard.
Speaker 2 (11:33):
It doesn't look like his food would taste good at all. Hey,
that person, you're still going to hang out with us?
A game to play it is cheese. We want to
do a game called Cheese or Disease
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