Episode Transcript
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Speaker 1 (00:00):
Mix one or two point three Maxinalely in the morning.
And finally, yay, A TV show starts tonight that I
can actually sit on the counch with and watch with
my kids is the new season of Mastership Australia, premiering
on seven point thirty on ten and ten Play and
one of the new judges is joining us now, Poe, good.
Speaker 2 (00:17):
Morning, good morning, thanks for having me.
Speaker 1 (00:20):
Now, Poe, you are generally the nicest person in the world.
How are you going to be able to be a
harsh judge?
Speaker 2 (00:27):
Don't worry. I get rough sometimes we get tough because
you have to. You have to, because you know, you
have to get to people that are meant to get
through through. And you know what, I take that all back.
It's not about the people. It's about the dish. Right
every day, it's about the dish. We have to we
(00:47):
have to really make sure we're making the right decision
because that enterprise is a lot of money and we
have to make sure it goes to the right person.
How are you going to stepping into these shoes? It's
some iconic judges that have preceded you, Pike. Yeah, absolutely,
And of course I have to mention that this whole
experience comes with a bit of a mixed bag of
(01:09):
emotions because this was really only made possible for me
because of the passing of the late dot Com fellow,
who did a fantastic job. In fact, it was his
first year in my season, in back to win season twelve.
So it's scary. I've been saying that a lot, but
(01:29):
it really is. It's such a huge, such big shoes
to feel. And it's a very different energy being a
contestant compared to being a judge. And I've had my
own shows before, but I'm just carrying around my own
kitchen with a crew of three people, you know. Yeah,
it's very very different, and my hand's busy and I'm
doing something nigh love, whereas being pup of rooms like
(01:52):
you have to bring the energy, you know, bring on
the gravitas. And I always think I've just got I
don't know, I'm thinking gooseful.
Speaker 1 (01:58):
You know. I cannot wait to see it play out
po genly when you actually choose to go out for dinner,
you know, in and around Adelaide or wherever you might
be going. So for me, I go value for money.
Can my kids carry on like pork chops or will
we get kicked out? Like that's kind of my hoops
(02:20):
that I jump over to choose where I go? How
do you choose? And is it hard for somebody who
where food is so important to them to actually work
out where to go for a nice night out?
Speaker 2 (02:29):
No, not really, I am very conservative. I go with
old favorite. There's a restaurant everyone sort of like laughter
that I bring up as one of my faves because
it's sort of like where a lot of hostile people
go after work, and it's a restaurant that I could
afford to go to when I was at Uni. But
(02:50):
it's still one of my favorites just because it has
all those memories attached to it. And I go go
for fancy. I'm certainly not a fancy person. I the
first to either cook at home or if I go out,
it's always very cheap and cheerful and or just like
(03:11):
good cultural cooking, you know.
Speaker 1 (03:14):
To come on with the restaurant is where are you going?
Speaker 2 (03:17):
Oh yin cow yinko? Oh?
Speaker 3 (03:18):
Yes? Ing are you.
Speaker 2 (03:23):
When you walk into a restaurant like that or any
restaurant and people recognize you, like the serving stuff or
the chefs or whatever, can you see your moment in
their eyes? The pupils like.
Speaker 1 (03:31):
Dilate and they go, oh no, we have to nail today.
Speaker 3 (03:34):
Oh no, no, Brian, he knows me like back since
when I was like twenty four. So yeah, yeah, no,
there's an article on the window from when I was
like I reckon about twenty five and I named it
as my favorite red say it was a little Yeah,
there was a little article about me in my art
(03:57):
that I did for the Voyear magazine.
Speaker 2 (04:00):
Yeah.
Speaker 3 (04:02):
Windows.
Speaker 1 (04:03):
So then, Poe, does that mean that I mean Yingchao
for example? For those that don't know, it's in Guja Street,
go and check check it out. But it's cheap and cheerful.
Does that mean that it gets even even cheaper for Poe? Like,
do we have a Poe special rate?
Speaker 2 (04:16):
No? No, no, I would never expect that. No, yeah,
but yeah, smoke ty dark BBC you favorite good favorites.
Speaker 1 (04:27):
All right, Well, Poe, we can't wait to watch you tonight.
It is the brand new season of Mastership Australi premier
and it's seven thirty on ten and ten play enjoy
being a judge and are you going to pull out
you know, give us a signature move like a cravat
or a catchphrase or not.
Speaker 2 (04:43):
Yet, not yet, I'm still developing it, I have. I
think John Costos has got enough for all.
Speaker 1 (04:51):
Okay, standing at the front, I'm just waiting for you
to go. You've been poed, yes much. See how you
go with that one? Alright, good luck, enjoy.
Speaker 2 (05:03):
Thanks so much for having me, guys, Thanks for the support.
Mix one or two point three Maxinalely in the morning.
And finally, yay, A TV show starts tonight that I
can actually sit on the counch with and watch with
my kids is the new season of Mastership Australia, premiering
on seven point thirty on ten and ten Play and
one of the new judges is joining us now, Poe, good.
Speaker 2 (00:17):
Morning, good morning, thanks for having me.
Speaker 1 (00:20):
Now, Poe, you are generally the nicest person in the world.
How are you going to be able to be a
harsh judge?
Speaker 2 (00:27):
Don't worry. I get rough sometimes we get tough because
you have to. You have to, because you know, you
have to get to people that are meant to get
through through. And you know what, I take that all back.
It's not about the people. It's about the dish. Right
every day, it's about the dish. We have to we
(00:47):
have to really make sure we're making the right decision
because that enterprise is a lot of money and we
have to make sure it goes to the right person.
How are you going to stepping into these shoes? It's
some iconic judges that have preceded you, Pike. Yeah, absolutely,
And of course I have to mention that this whole
experience comes with a bit of a mixed bag of
(01:09):
emotions because this was really only made possible for me
because of the passing of the late dot Com fellow,
who did a fantastic job. In fact, it was his
first year in my season, in back to win season twelve.
So it's scary. I've been saying that a lot, but
(01:29):
it really is. It's such a huge, such big shoes
to feel. And it's a very different energy being a
contestant compared to being a judge. And I've had my
own shows before, but I'm just carrying around my own
kitchen with a crew of three people, you know. Yeah,
it's very very different, and my hand's busy and I'm
doing something nigh love, whereas being pup of rooms like
(01:52):
you have to bring the energy, you know, bring on
the gravitas. And I always think I've just got I
don't know, I'm thinking gooseful.
Speaker 1 (01:58):
You know. I cannot wait to see it play out
po genly when you actually choose to go out for dinner,
you know, in and around Adelaide or wherever you might
be going. So for me, I go value for money.
Can my kids carry on like pork chops or will
we get kicked out? Like that's kind of my hoops
(02:20):
that I jump over to choose where I go? How
do you choose? And is it hard for somebody who
where food is so important to them to actually work
out where to go for a nice night out?
Speaker 2 (02:29):
No, not really, I am very conservative. I go with
old favorite. There's a restaurant everyone sort of like laughter
that I bring up as one of my faves because
it's sort of like where a lot of hostile people
go after work, and it's a restaurant that I could
afford to go to when I was at Uni. But
(02:50):
it's still one of my favorites just because it has
all those memories attached to it. And I go go
for fancy. I'm certainly not a fancy person. I the
first to either cook at home or if I go out,
it's always very cheap and cheerful and or just like
(03:11):
good cultural cooking, you know.
Speaker 1 (03:14):
To come on with the restaurant is where are you going?
Speaker 2 (03:17):
Oh yin cow yinko? Oh?
Speaker 3 (03:18):
Yes? Ing are you.
Speaker 2 (03:23):
When you walk into a restaurant like that or any
restaurant and people recognize you, like the serving stuff or
the chefs or whatever, can you see your moment in
their eyes? The pupils like.
Speaker 1 (03:31):
Dilate and they go, oh no, we have to nail today.
Speaker 3 (03:34):
Oh no, no, Brian, he knows me like back since
when I was like twenty four. So yeah, yeah, no,
there's an article on the window from when I was
like I reckon about twenty five and I named it
as my favorite red say it was a little Yeah,
there was a little article about me in my art
(03:57):
that I did for the Voyear magazine.
Speaker 2 (04:00):
Yeah.
Speaker 3 (04:02):
Windows.
Speaker 1 (04:03):
So then, Poe, does that mean that I mean Yingchao
for example? For those that don't know, it's in Guja Street,
go and check check it out. But it's cheap and cheerful.
Does that mean that it gets even even cheaper for Poe? Like,
do we have a Poe special rate?
Speaker 2 (04:16):
No? No, no, I would never expect that. No, yeah,
but yeah, smoke ty dark BBC you favorite good favorites.
Speaker 1 (04:27):
All right, Well, Poe, we can't wait to watch you tonight.
It is the brand new season of Mastership Australi premier
and it's seven thirty on ten and ten play enjoy
being a judge and are you going to pull out
you know, give us a signature move like a cravat
or a catchphrase or not.
Speaker 2 (04:43):
Yet, not yet, I'm still developing it, I have. I
think John Costos has got enough for all.
Speaker 1 (04:51):
Okay, standing at the front, I'm just waiting for you
to go. You've been poed, yes much. See how you
go with that one? Alright, good luck, enjoy.
Speaker 2 (05:03):
Thanks so much for having me, guys, Thanks for the support.
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