October 22, 2025 • 8 mins
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:12):
I heard podcasts, hear more kiss podcasts, playlists and listen
live on the freeheart app.
Speaker 2 (00:21):
Rob Now with Correos the podcast.
Speaker 3 (00:26):
And maybe some storms coming Sunday afternoon at the top
of thirty three, But it won't matter if you're indoors
at the convention set of the Brisbane Food and Wine Festival.
Speaker 1 (00:35):
It's so fun. Tickets are selling really really quickly. I
just checked the website. So it's one of those things
that Brisbane loves every single year.
Speaker 3 (00:42):
Yes, and there's master classes from chefs that you would
know and love, and two of them are in the
studio with us right now, last year's winner of My
Kitchen Rules. We have Semna and Viviana. Hi, y'all, Hello, welcome.
Speaker 1 (00:55):
Now you guys just told us the funniest thing about
getting onto MKR. What did you think was going to happen?
Speaker 2 (01:02):
To be honest, we thought, sorry, we thought that we
were going to call you one sir and then go
home and then have some breeze. And we kept cooking
and kept raving around there around Australia, and.
Speaker 4 (01:14):
Then we wanted to go home and we couldn't.
Speaker 2 (01:15):
She almost quit.
Speaker 5 (01:18):
Many times.
Speaker 3 (01:19):
They were like, you really thought it was a one
this show and you done.
Speaker 2 (01:23):
Want and we were like, let's hope we don't get
eliminated in the first round.
Speaker 5 (01:29):
I know, I think we really underestimated what we look
into it. You know, like we were like, oh, yeah,
we're just gonna go cook, have a good time and
then go home. And the next minute we were on
the road for three months and.
Speaker 3 (01:42):
It was pretty and you want the whole day.
Speaker 2 (01:46):
We want.
Speaker 1 (01:48):
Surely, surely you knew you were the better, the better chefs,
the better cooks.
Speaker 2 (01:51):
We needn't.
Speaker 5 (01:53):
Like we were surprised ourselves.
Speaker 2 (01:55):
To be honest, we did put a lot of effort
to say we were like it was like three months
like not sleep, like cooking, cooking, cooking, cooking, cooking, cooking,
and he worked out.
Speaker 3 (02:05):
Neither of few were chefs?
Speaker 5 (02:06):
Are you definitely not. It's funny because when Simony one
day he called me and it was like, oh, you know,
like I'm thinking of going, you know, like to MKR
and this and that. Can you cook? And I was
like no, was.
Speaker 3 (02:25):
It just you assume because she was Italian that you
would have some skills?
Speaker 2 (02:29):
Was that? Yeah, we hoped that we got some skill
and yeah, it worked out. I got some risk skills
on the pen ye look.
Speaker 3 (02:38):
Now, but the one thing you were really obviously known
from the show was the pasta. Like us, use you
cook the pasta? You guys were the best?
Speaker 1 (02:49):
Like and is that something you pride yourself on cooking?
Speaker 2 (02:55):
Their still? Yeah, to be honest, I am I myself
a very big fennel pasta and I really really love
to make pasta. So that's something from before as well.
I really loved pasta. I ate pasta every day when
I go out to restaurants, I eate pasta or so yana.
Speaker 5 (03:10):
That is true.
Speaker 2 (03:12):
Pasta for us. Past We got pasta here.
Speaker 1 (03:18):
Broads because apparently you have combined pastor with something that
we are going to find weird.
Speaker 2 (03:23):
Okay maybe yes.
Speaker 1 (03:26):
Okay, well there are two dishes to try, so.
Speaker 3 (03:29):
Yes, and you're doing a pasta masterclass at the Good
Food World Festival.
Speaker 5 (03:34):
Be sure, are like, it's gonna be so fun guys,
Like we're gonna, you know, show some tricks and things
that we do, but like most of it is just
gonna be fun, like because you know, like we we
love to cook, and we're there to share our experience
and our love for for pasta and for cooking itself.
So it's gonna be so good.
Speaker 2 (03:55):
Honestly, is going to be cows yeah, cows chaos.
Speaker 3 (04:09):
We called it beef here.
Speaker 2 (04:14):
How one has gone today?
Speaker 3 (04:16):
Like yourself? A double past to the Good Food and
Wine Festival. Get on the phone right now thirteen one
oh six five. You can hang out with these guys
on the weekend and coming up next we'll do this
this food tasting. We'll see what you put with this
pasta and see if it passes the test. Find it now.
We've been blessed in the studio with the presence of
and Viviana who won My Kitchen Rules last year. And
(04:39):
we'll be on stage doing a pasta master class at
the Brisbane Food and Wine Festival across the weekend. And
we're asking we're about to try some unusual pastor. But
we asked if you've got any weird combos. Mel out
of Bribey Island, Hey Mel.
Speaker 4 (04:53):
Hello, good morning, how are you all?
Speaker 1 (04:55):
Good?
Speaker 3 (04:55):
Excellent? What have you got?
Speaker 4 (04:57):
What do you do?
Speaker 5 (04:58):
So?
Speaker 4 (04:59):
We need vegimi in our pastor.
Speaker 2 (05:07):
Falling down?
Speaker 4 (05:09):
How's it go? Gomel good? The simple way is you
put it in some spaghetti bowl to boost the flavor.
The easy way or the I guess the cheats night
easy nat meal. You put some melted butter and then
you stir through the vegimat to make a bit of
a sauce. Then you put in the starchy water from
(05:29):
the pasta, and then you mix through your pasta and
it coats it all and it's glossy and it's beautiful,
and it's a really nice salty flavor for a very
quick throw to get a pasta meal.
Speaker 2 (05:42):
People died from it.
Speaker 3 (05:49):
You haven't lost any You've got yourself double pass right
across the weekend to the Good Food of Wine Festival. Okay,
so what we got in front of us to try here?
Speaker 2 (06:09):
Yeah, guys, be careful before to try. So this is
not a pasta for everybody. This is not a pasta
for everybody. Okay, this is a past is gonna go
in my new menu for door craft. Door craft. Yes
it is in the city, Yes, one and one Marry Street.
Speaker 3 (06:24):
Thank you.
Speaker 2 (06:25):
And this pasta here is a combination like a contemporary pasta.
Let's try with the red one. First. Red one is muscles,
pecorino and roasted caps.
Speaker 1 (06:39):
I don't think that's weird.
Speaker 2 (06:40):
If you don't like it, don't say anything. Okay, what
was that weird?
Speaker 4 (06:46):
I like it?
Speaker 2 (06:47):
Yes, yes, that's perfect, that's amazing, Thank you.
Speaker 3 (06:52):
Pecorino cheese cheese is a sharp.
Speaker 2 (06:57):
Yeah, that's good. I made it this morning.
Speaker 5 (07:01):
I have to say I didn't.
Speaker 4 (07:04):
It's one.
Speaker 5 (07:10):
It's so weird.
Speaker 2 (07:11):
This actually is a is a clue, kind of classic
Italian old school pickle. And the muscles we had capsicle.
So it's strange, but still okay. The next one, this one,
what is this pasta black? It is a blue blue black. Okay,
So this one is a bird blank blueberry sauce pasta
(07:32):
blank blank bird blank is a is a French sauce
with butter and wine reduction with a blueberry sauce. Is
there any warnings?
Speaker 5 (07:42):
What's that little thing?
Speaker 2 (07:43):
Yes? I allergic to blueberry? What's that little That one
is a christy one, Charlie. And so it's a kind
of sweet and salty from the from the guan, Charlie,
and a bit acidic from the bird. Blanc for it,
go for it.
Speaker 1 (08:01):
M hmm.
Speaker 2 (08:02):
It's sweet.
Speaker 5 (08:03):
Bit it is sweet.
Speaker 2 (08:04):
It's just sweet pasta that's just sweet. And there is
a lot of basil in it in the sauce. Yeah,
that's that's that's really good. It's really thank you guys.
Speaker 5 (08:19):
That pastor.
Speaker 2 (08:21):
Oh my lord, where is it?
Speaker 1 (08:23):
It's a wind.
Speaker 3 (08:27):
Yeah, you told me, past you told me you're putting
blueberry sauce in the pasta. I would have.
Speaker 2 (08:31):
Slapped you down.
Speaker 4 (08:32):
You don't know what you're talking about.
Speaker 3 (08:36):
All right, we'll see you on stage cross the weekend
the Pastor master Class.
Speaker 2 (08:39):
Yes you should go.
Speaker 1 (08:40):
I'm just saying, you think you're a chef and you
think you should go.
Speaker 2 (08:44):
To learn what.
Speaker 5 (08:47):
I alone.
Speaker 3 (08:49):
Thank you so much for coming, you guys, and we've
got to check out your restaurants.
Speaker 2 (08:51):
So it's do craft, crafter and.
Speaker 3 (08:56):
Enjoy. Thank you, thank you, thank you.
Speaker 4 (08:59):
That's it.
I heard podcasts, hear more kiss podcasts, playlists and listen
live on the freeheart app.
Speaker 2 (00:21):
Rob Now with Correos the podcast.
Speaker 3 (00:26):
And maybe some storms coming Sunday afternoon at the top
of thirty three, But it won't matter if you're indoors
at the convention set of the Brisbane Food and Wine Festival.
Speaker 1 (00:35):
It's so fun. Tickets are selling really really quickly. I
just checked the website. So it's one of those things
that Brisbane loves every single year.
Speaker 3 (00:42):
Yes, and there's master classes from chefs that you would
know and love, and two of them are in the
studio with us right now, last year's winner of My
Kitchen Rules. We have Semna and Viviana. Hi, y'all, Hello, welcome.
Speaker 1 (00:55):
Now you guys just told us the funniest thing about
getting onto MKR. What did you think was going to happen?
Speaker 2 (01:02):
To be honest, we thought, sorry, we thought that we
were going to call you one sir and then go
home and then have some breeze. And we kept cooking
and kept raving around there around Australia, and.
Speaker 4 (01:14):
Then we wanted to go home and we couldn't.
Speaker 2 (01:15):
She almost quit.
Speaker 5 (01:18):
Many times.
Speaker 3 (01:19):
They were like, you really thought it was a one
this show and you done.
Speaker 2 (01:23):
Want and we were like, let's hope we don't get
eliminated in the first round.
Speaker 5 (01:29):
I know, I think we really underestimated what we look
into it. You know, like we were like, oh, yeah,
we're just gonna go cook, have a good time and
then go home. And the next minute we were on
the road for three months and.
Speaker 3 (01:42):
It was pretty and you want the whole day.
Speaker 2 (01:46):
We want.
Speaker 1 (01:48):
Surely, surely you knew you were the better, the better chefs,
the better cooks.
Speaker 2 (01:51):
We needn't.
Speaker 5 (01:53):
Like we were surprised ourselves.
Speaker 2 (01:55):
To be honest, we did put a lot of effort
to say we were like it was like three months
like not sleep, like cooking, cooking, cooking, cooking, cooking, cooking,
and he worked out.
Speaker 3 (02:05):
Neither of few were chefs?
Speaker 5 (02:06):
Are you definitely not. It's funny because when Simony one
day he called me and it was like, oh, you know,
like I'm thinking of going, you know, like to MKR
and this and that. Can you cook? And I was
like no, was.
Speaker 3 (02:25):
It just you assume because she was Italian that you
would have some skills?
Speaker 2 (02:29):
Was that? Yeah, we hoped that we got some skill
and yeah, it worked out. I got some risk skills
on the pen ye look.
Speaker 3 (02:38):
Now, but the one thing you were really obviously known
from the show was the pasta. Like us, use you
cook the pasta? You guys were the best?
Speaker 1 (02:49):
Like and is that something you pride yourself on cooking?
Speaker 2 (02:55):
Their still? Yeah, to be honest, I am I myself
a very big fennel pasta and I really really love
to make pasta. So that's something from before as well.
I really loved pasta. I ate pasta every day when
I go out to restaurants, I eate pasta or so yana.
Speaker 5 (03:10):
That is true.
Speaker 2 (03:12):
Pasta for us. Past We got pasta here.
Speaker 1 (03:18):
Broads because apparently you have combined pastor with something that
we are going to find weird.
Speaker 2 (03:23):
Okay maybe yes.
Speaker 1 (03:26):
Okay, well there are two dishes to try, so.
Speaker 3 (03:29):
Yes, and you're doing a pasta masterclass at the Good
Food World Festival.
Speaker 5 (03:34):
Be sure, are like, it's gonna be so fun guys,
Like we're gonna, you know, show some tricks and things
that we do, but like most of it is just
gonna be fun, like because you know, like we we
love to cook, and we're there to share our experience
and our love for for pasta and for cooking itself.
So it's gonna be so good.
Speaker 2 (03:55):
Honestly, is going to be cows yeah, cows chaos.
Speaker 3 (04:09):
We called it beef here.
Speaker 2 (04:14):
How one has gone today?
Speaker 3 (04:16):
Like yourself? A double past to the Good Food and
Wine Festival. Get on the phone right now thirteen one
oh six five. You can hang out with these guys
on the weekend and coming up next we'll do this
this food tasting. We'll see what you put with this
pasta and see if it passes the test. Find it now.
We've been blessed in the studio with the presence of
and Viviana who won My Kitchen Rules last year. And
(04:39):
we'll be on stage doing a pasta master class at
the Brisbane Food and Wine Festival across the weekend. And
we're asking we're about to try some unusual pastor. But
we asked if you've got any weird combos. Mel out
of Bribey Island, Hey Mel.
Speaker 4 (04:53):
Hello, good morning, how are you all?
Speaker 1 (04:55):
Good?
Speaker 3 (04:55):
Excellent? What have you got?
Speaker 4 (04:57):
What do you do?
Speaker 5 (04:58):
So?
Speaker 4 (04:59):
We need vegimi in our pastor.
Speaker 2 (05:07):
Falling down?
Speaker 4 (05:09):
How's it go? Gomel good? The simple way is you
put it in some spaghetti bowl to boost the flavor.
The easy way or the I guess the cheats night
easy nat meal. You put some melted butter and then
you stir through the vegimat to make a bit of
a sauce. Then you put in the starchy water from
(05:29):
the pasta, and then you mix through your pasta and
it coats it all and it's glossy and it's beautiful,
and it's a really nice salty flavor for a very
quick throw to get a pasta meal.
Speaker 2 (05:42):
People died from it.
Speaker 3 (05:49):
You haven't lost any You've got yourself double pass right
across the weekend to the Good Food of Wine Festival. Okay,
so what we got in front of us to try here?
Speaker 2 (06:09):
Yeah, guys, be careful before to try. So this is
not a pasta for everybody. This is not a pasta
for everybody. Okay, this is a past is gonna go
in my new menu for door craft. Door craft. Yes
it is in the city, Yes, one and one Marry Street.
Speaker 3 (06:24):
Thank you.
Speaker 2 (06:25):
And this pasta here is a combination like a contemporary pasta.
Let's try with the red one. First. Red one is muscles,
pecorino and roasted caps.
Speaker 1 (06:39):
I don't think that's weird.
Speaker 2 (06:40):
If you don't like it, don't say anything. Okay, what
was that weird?
Speaker 4 (06:46):
I like it?
Speaker 2 (06:47):
Yes, yes, that's perfect, that's amazing, Thank you.
Speaker 3 (06:52):
Pecorino cheese cheese is a sharp.
Speaker 2 (06:57):
Yeah, that's good. I made it this morning.
Speaker 5 (07:01):
I have to say I didn't.
Speaker 4 (07:04):
It's one.
Speaker 5 (07:10):
It's so weird.
Speaker 2 (07:11):
This actually is a is a clue, kind of classic
Italian old school pickle. And the muscles we had capsicle.
So it's strange, but still okay. The next one, this one,
what is this pasta black? It is a blue blue black. Okay,
So this one is a bird blank blueberry sauce pasta
(07:32):
blank blank bird blank is a is a French sauce
with butter and wine reduction with a blueberry sauce. Is
there any warnings?
Speaker 5 (07:42):
What's that little thing?
Speaker 2 (07:43):
Yes? I allergic to blueberry? What's that little That one
is a christy one, Charlie. And so it's a kind
of sweet and salty from the from the guan, Charlie,
and a bit acidic from the bird. Blanc for it,
go for it.
Speaker 1 (08:01):
M hmm.
Speaker 2 (08:02):
It's sweet.
Speaker 5 (08:03):
Bit it is sweet.
Speaker 2 (08:04):
It's just sweet pasta that's just sweet. And there is
a lot of basil in it in the sauce. Yeah,
that's that's that's really good. It's really thank you guys.
Speaker 5 (08:19):
That pastor.
Speaker 2 (08:21):
Oh my lord, where is it?
Speaker 1 (08:23):
It's a wind.
Speaker 3 (08:27):
Yeah, you told me, past you told me you're putting
blueberry sauce in the pasta. I would have.
Speaker 2 (08:31):
Slapped you down.
Speaker 4 (08:32):
You don't know what you're talking about.
Speaker 3 (08:36):
All right, we'll see you on stage cross the weekend
the Pastor master Class.
Speaker 2 (08:39):
Yes you should go.
Speaker 1 (08:40):
I'm just saying, you think you're a chef and you
think you should go.
Speaker 2 (08:44):
To learn what.
Speaker 5 (08:47):
I alone.
Speaker 3 (08:49):
Thank you so much for coming, you guys, and we've
got to check out your restaurants.
Speaker 2 (08:51):
So it's do craft, crafter and.
Speaker 3 (08:56):
Enjoy. Thank you, thank you, thank you.
Speaker 4 (08:59):
That's it.
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