April 17, 2026 • 34 mins
Poh from MasterChef drops by The Buck Up for a Kahlua and answers all our BIG food questions - cooking drunk, the best topping for crumpets and shepard avocados đź‘Ť or đź‘Ž.
MasterChef premieres this Sunday at 7pm. Watch and stream on 10
@thebuckuppodcast
@katelangbroek
@nathvalvo
@pohlingyeow
@masterchefau
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Imagine, if you will, that you are in a place
of great beauty. Some teenage boys walk past you, they
yell out, they bitch tits.
Speaker 2 (00:20):
The world you see is a place of paradox of
beauty and cruelty. It will cut you off of the
knees then gift you a pair of easies.
Speaker 1 (00:31):
And that, my friends, is why you always always need
a buck up.
Speaker 3 (00:50):
There is so much fucking.
Speaker 4 (00:54):
Energy. Oh, we're gonna buck you.
Speaker 3 (00:58):
Good God, it's kicked off this it buckheads. Hello Kate lane.
Speaker 4 (01:03):
Brook, Hello Nate Valvo.
Speaker 3 (01:06):
We are about to do something for the very first
time in the history of getting.
Speaker 4 (01:10):
Bucked m G.
Speaker 3 (01:12):
Yes, we have for the very first time an in
studio guest. Yes, in the history of the buck not
in our imagination, not on the phone, and not on
the someone in the cornice lounge wrapping up.
Speaker 4 (01:26):
Before No, not someone who's barely interested, literally phoning it
in and literally no, this is someone in the flamel
the time.
Speaker 3 (01:35):
They don't even answer when we call them. They don't.
We text them and say we're going to call you
for the pot and they don't even answer.
Speaker 4 (01:40):
Mostly it's our highly esteemed producer Sash of French pretending
to be them on the phone. Give us one of
your famous impersonations, Sash, that's her being Meghan Markle and
Prince Harry's daughter.
Speaker 3 (01:56):
Hmmmm, all right, Kate, do the honors please?
Speaker 4 (01:59):
Oh my goodness, all right, we have an Australian legend.
I do think it's also an international legend. Okay, beloved
of many. Personally, I'm not on board, but I'm not
going to argue with the Australian public about this. She
is so beloved. She is the star of Master Chef.
(02:20):
She is polling.
Speaker 2 (02:23):
Hello.
Speaker 3 (02:24):
Oh yes, And not only do we love you, we
love people that come with food.
Speaker 4 (02:30):
Love it.
Speaker 3 (02:31):
When you walked into the studio, what did you say?
Speaker 5 (02:33):
This was little Malaysian.
Speaker 4 (02:36):
When you say snack? All right, Poe, she's pushing me.
Look what happens to me? You are they sweet or savory?
The wheat? Okay, all right, I have this is my
first bone of contention, basically with modern society. In the
(02:58):
pod we started, what point did people start using the
word snack for the word treat? No, you're right, it's
the same.
Speaker 3 (03:07):
We're cute.
Speaker 6 (03:08):
Remember I remember when I first came back from America
when I was fourteen, right, which was like about seven
thousand years ago.
Speaker 5 (03:15):
But and I remember being so.
Speaker 4 (03:18):
I was.
Speaker 6 (03:19):
I was fascinated how the word cute was used, like hey, you've.
Speaker 5 (03:23):
Got cute hair.
Speaker 4 (03:24):
And I was like, oh, was that even mean with
the Americans were doing that?
Speaker 3 (03:28):
Yes?
Speaker 5 (03:28):
Right, and now we all do it.
Speaker 4 (03:30):
We're like, OK, yeah it's cute.
Speaker 5 (03:32):
So same same as na Oh.
Speaker 4 (03:33):
I think it was a marketing thing because I remember,
I think, I'm going to go on it, on it.
You're a food person, so you'll know that this is true.
I'm going to say it with eminems that started it
by saying you need a snack and then presenting Eminem's
as a snack and something in me. I'm a truth
teller and a truth secret Poe.
Speaker 5 (03:53):
I know that about it.
Speaker 4 (03:56):
And I just went, that's not a snack, that's a treat.
That's deep.
Speaker 3 (04:01):
That's really this is what we do.
Speaker 4 (04:03):
This is what I analyze things because we've got to
be onto them.
Speaker 3 (04:06):
Now what is this? It looks amazing. It's a rainbow.
Speaker 5 (04:10):
For you.
Speaker 3 (04:11):
You gave me a gay tree.
Speaker 4 (04:13):
You give you a a big gay snack. What you're
a big he is.
Speaker 3 (04:20):
It's the colors of the rainbow and it's soft and
jolly light.
Speaker 6 (04:23):
Yeah, it's called a quil up is and it's it's
squidgey and you can actually peel the layers, peel the layers,
peel the layers.
Speaker 4 (04:33):
Is that that agar? Agar? But isn't that good?
Speaker 3 (04:38):
This is odd but good?
Speaker 4 (04:41):
Odd? Good?
Speaker 3 (04:41):
Yeah, but it is odd but layer, there's layers.
Speaker 5 (04:46):
It's fun.
Speaker 4 (04:47):
Do you I'm destroying his.
Speaker 3 (04:51):
My big You're using your nails. It's good.
Speaker 4 (04:56):
Is it like with yam or something?
Speaker 3 (04:57):
Yeah?
Speaker 5 (04:57):
Yeah, that kind of stuff.
Speaker 3 (04:59):
It's real good about food.
Speaker 4 (05:00):
You seem very casual about foods. If we're asking you
questions and you don't seem.
Speaker 6 (05:05):
Oh no, I don't like to be too much of her,
you know.
Speaker 3 (05:08):
Oh no, we need you know, we want you to
be a food Wayne Card.
Speaker 4 (05:12):
Ok.
Speaker 3 (05:12):
Well my first question is when you go anywhere someone's
house podcast studio, do you feel pressure to bring snacks
slash treats slash food. Yeah, a little bit, you do.
Speaker 5 (05:22):
Yeah, I don't do it all. I don't do it.
Speaker 4 (05:24):
But you put the pressure on yourself. Yeah, yeah, yeah yeah,
because that's yeah, it's lovely.
Speaker 5 (05:30):
It's nice.
Speaker 4 (05:30):
And on Sunday night, Poe and I read a party
together and at Kate Sobrano's. It was her husband's birthday,
and Kate Sobrano is my sister mother. Yeah, we don't
describe it. Yes, yes, and poet cooked not really. You
might get stunning.
Speaker 5 (05:50):
Cake cake and I made some salad.
Speaker 3 (05:53):
Oh my god, And no one asked you to write
I hope not.
Speaker 4 (05:56):
But the cake was a cake I've never had before. No,
she did. Barge was weird.
Speaker 3 (06:03):
You weren't even invited.
Speaker 6 (06:04):
No, I was, whatever's happening here? Can I just come
in and make because I'm cake and salad? No, it's
called a lumberjack cake.
Speaker 5 (06:11):
Have you ever had it?
Speaker 3 (06:12):
No, but you had. I've had a few Lumberjacks in
my time.
Speaker 5 (06:17):
Last night finished too late?
Speaker 3 (06:19):
Oh no, no, no, you still film me? Yes?
Speaker 4 (06:22):
Yeah, go to air on on Sunday night.
Speaker 3 (06:27):
But still they're still filming it.
Speaker 6 (06:29):
Yes, okay, closses over actually usually yeah, and then we
we do this anyway.
Speaker 4 (06:35):
Lumberjack cake so stunning that so Brana wasn't even her cake.
It was her husband's birthday cake. He could hardly get
a look in, could he. She was like, this is
the greatest thing I've she said that she's ever put
in her mouth. That's a big one of her husband.
But it was stunning.
Speaker 3 (06:57):
Peach and peach, yeah.
Speaker 6 (06:59):
Well, usually use apples, but I used peach because I've
got some a lot of peaches at the moment. Dates
and coconut, so it's it tastes like a love child
between an anzac biscuit and a sticky date pudding.
Speaker 3 (07:13):
Oh, I'm so.
Speaker 6 (07:16):
I'm kind of devastated. I couldn't get one to you,
but you know I might send one in the meal.
Speaker 3 (07:20):
Can you send a cake in the mails?
Speaker 2 (07:24):
Oh?
Speaker 5 (07:24):
You could with that cake? See what I'm saying?
Speaker 3 (07:26):
Yes, in the mail post? Please?
Speaker 4 (07:29):
I sent my girlfriend Monty crepes in the mail. Did
you reel an overnight bag sandwich between two light paper
plates and wrapped art in our foil? Because they ride
the next day, sometimes the same day. That's actually she
was in Byron Bay. They can't get crepes up.
Speaker 3 (07:50):
I'm you glad you hear the really hot topics of
the buck up. I have a master chef question. I'm
so sorry this is boring. I'm sorry I have to
get it out of my always wanted to know this.
Speaker 5 (07:59):
I already hate you for it.
Speaker 4 (08:00):
It's okay, here we go.
Speaker 3 (08:02):
How long is in between when they finished the meal
and judges eat the meal cold? How much is time?
Is it cold? Is it hot?
Speaker 4 (08:08):
To reheat?
Speaker 3 (08:09):
Please give us the goss because I've always wondered it's cold,
it's cold, okay, no matter what the dish is.
Speaker 4 (08:15):
Yeah, follow up question mainly because fat congeals. I don't
know if you know this, I can't.
Speaker 6 (08:22):
Yeah, it sounds familiar, you know, it's so what we
do is to be fair, we try and return the
thing to the state of how they ended the cook
that's how.
Speaker 4 (08:33):
Oh okay, if your.
Speaker 6 (08:34):
Ice cream is mush, we literally keep taking in and
out of the fridge so it doesn't completely milk. We
keep it so that we're judging it in the state
that it's.
Speaker 5 (08:44):
Meant to be.
Speaker 4 (08:45):
But what so, but something that that that was finished
in sorry, something hot hot is cold?
Speaker 6 (08:51):
Right, But like the sauce, which is warm and a
little bit I can't so it's not a mess.
Speaker 4 (08:59):
Yeah, so you don't have an ice skating rink of
fat on the top of the that's right. Yeah, very interesting.
Speaker 3 (09:06):
I'm genuinely really interested.
Speaker 4 (09:08):
We have more food questions for you.
Speaker 6 (09:10):
You continue on, because what happens is between even when
there's a lot of people, like there's twenty four contestants still, right,
and there's four judges.
Speaker 5 (09:20):
It takes a long time for the face.
Speaker 6 (09:22):
So from the beginning to the end of the judging
process can be like ours, oh wow alone. So that's
why we eat it cold and it has to be
put into the fridge right away for food safety.
Speaker 3 (09:35):
So that's why going on, all.
Speaker 4 (09:37):
Right, here's the thing, because human nature being what it is, Yes,
there are contestants that you must love more than others
name and shame and no you can't comment on it.
But that's just it's got to be. It's like us
watching there's always contestants that we love. What is it
(09:57):
about lovability? We don't know, but some people have it,
you have it.
Speaker 6 (10:02):
I think on a show like Master Chef, it's really wise.
We always tell the contestants you have to be willing
to be vulnerable because and we don't like to, you know,
break the fourth wall too often.
Speaker 5 (10:14):
But it's really interesting.
Speaker 6 (10:15):
I was actually on this panel show with Dicko once
and we were talking about reality TV.
Speaker 4 (10:19):
He said, the.
Speaker 6 (10:22):
Worst thing you can be on a reality TV show
is forgettable.
Speaker 5 (10:26):
Right, if you polarize people.
Speaker 6 (10:32):
Give us, give us away.
Speaker 3 (10:37):
As you're saying.
Speaker 5 (10:39):
It's you want. Polarizing people is actually the best thing.
Speaker 6 (10:43):
So if people love or hate you, they'll remember you,
uh huh. And so if you're not willing to be vulnerable,
people won't know who you are because you'll disappear in
the wake of the people that are and people that's
that's that's what we're getting to know.
Speaker 5 (10:59):
You show your show yourself.
Speaker 4 (11:01):
You have to.
Speaker 5 (11:02):
That is your medium, you know.
Speaker 4 (11:04):
But it's amazing, isn't how many people, even people working
in television put up a mask.
Speaker 6 (11:13):
Yes, and that's yes, that's true.
Speaker 5 (11:16):
And so I've always been quite.
Speaker 6 (11:18):
Conscious of that from the beginning of my career. And
I always go, oh, no, that's really presentory. I don't
like that I'm going to say because and it could
be a line that you have to say, right, and
it can be quite a pragmatic line, right, But there's
ways of doing it that invite people into your world.
And there's a way of just going, I'm going to
deliver the line to get the technicality, express a technicality
(11:43):
in the race.
Speaker 4 (11:44):
And sometimes when you're really tired and the days are long,
it's easy to fall in.
Speaker 6 (11:47):
You might fall into this, Yes, yes, but like I
find it very interesting. You know how when you watch Telly,
you'll see presenters that your see presenters that where you
go you have no almost like there's you don't have
an innate curiosity about them because they don't give you anything. Yes, yes,
whereas if you yeah that, you're like, I want to
(12:08):
let them.
Speaker 3 (12:08):
Yeah, like outside of well, this is reminding me of
back to me because what I do on the podo.
Back to me when a random woman came up to
me on the street in Canberra the other night who
watched The Jungle and she didn't say I liked you
in the Jungle because you were funny, which is what
I want people to like me for as a comedian.
She said, I like it because you're Skitzo and she
said I'm and she said, but I'm Skitzo too, and
(12:30):
then the husband nodded and was like, yeah, yeah, she's
full Scitzo mate, And she's like, so I love you
that I saw another Skitzer on TV and we bought
it up on this pod the other week because that
was and you did the Jungle as well. Yes, That's
what was shocking to me about that whole experience was
wasn't so much about oh you were funny, Oh you're
a good comedian. It was people commenting me going about
the time I cried, which was every episode or schizo
(12:53):
or all the stuff that when it wasn't being the
comedian is what the It was the part of me
that people liked.
Speaker 4 (12:58):
What do you take away from that, Well, I didn't have.
Speaker 3 (13:01):
A bad comedian. No, No.
Speaker 6 (13:03):
All your stories are always about your family and your mom.
Speaker 5 (13:08):
It's personal. Both of you have that.
Speaker 4 (13:10):
I want to I want to suck you drink.
Speaker 5 (13:12):
Oh do it?
Speaker 3 (13:13):
Here we go?
Speaker 5 (13:13):
Ask me?
Speaker 4 (13:14):
All right, we've discussed food a lot on these.
Speaker 3 (13:16):
Foods, so food does come up a lot. We love food,
We love drinks. Yes, our pod. By the way, since
the start has started with kolua, okay, we've always enjoyed
a couple of sippy SIPs of kolua. First question to you, Poe.
Speaker 6 (13:29):
That is the first thing I noticed when I when
I entered the room is that they are a little
tumblers of so we don't like, which is hilarious and
I love it.
Speaker 3 (13:38):
Okay, but here's a question.
Speaker 4 (13:40):
They're not even sponsoring the poem and we're literally people
in the country drinking Martin and some.
Speaker 3 (13:48):
Drunk aunties in the suburbs are smashing the color espresso martinis. Yes, true,
but we've hit a bit of a klua wall in
the last few weeks. We've been asking our buckheads, what
can we replace kolua with a nice little refreshing kick
to the start of a pod? What would you suggest?
Speaker 5 (14:05):
Okay, this is a weird one.
Speaker 3 (14:06):
Please do you're run up there with it?
Speaker 5 (14:08):
Benedictine?
Speaker 4 (14:09):
Have you ever had oh? Made by the monk?
Speaker 3 (14:11):
What?
Speaker 4 (14:11):
I love it?
Speaker 3 (14:13):
Medicine?
Speaker 4 (14:14):
It does. It's a bit medicinal. Is it coming in
some long bottle? And it's got a rope tied around it,
like like a monk's robes. I think fangel Wrangelica got
the monks about monks.
Speaker 5 (14:30):
Because I think it was monks that started they did.
Speaker 6 (14:34):
I don't know that Tranngelica is hazel nut, but I
think they're the ones that started it.
Speaker 3 (14:40):
And I need you to say that drink again.
Speaker 5 (14:42):
I'm so sorry. It is a bit medicinal, real like it.
Speaker 4 (14:46):
I'm very obscure, but it's sweet.
Speaker 3 (14:48):
I do like we have it straight ice lime?
Speaker 4 (14:51):
Icey lime might be nice maybe, yeah, yeah, yeah, lime
is lovely in Fraanngelic. Yes, yes, it is in my
favorite What do you drink? You're not boozy boozy?
Speaker 6 (15:02):
No, but I have I drink with people that I love.
Speaker 5 (15:05):
Okay, right, so if I'm drinking with you, I love you.
Speaker 4 (15:08):
You're not drinking with that.
Speaker 3 (15:09):
Wow. Wow, burn a cup of water.
Speaker 5 (15:14):
I'll do it.
Speaker 3 (15:18):
Please. You have the sip it from the bottle. We
don't have a spare cup.
Speaker 4 (15:24):
From the bottle.
Speaker 5 (15:25):
No, we're getting one.
Speaker 3 (15:25):
We're getting We're getting a cup.
Speaker 4 (15:27):
So there's no eyes. So suh. I used it all
and I filled it just gone out of the door, okay,
because that's always the thing. I'm not a big drink,
but I like to have a little something.
Speaker 5 (15:39):
Yeah, yeah, yeah, it's fun.
Speaker 4 (15:41):
And then we tried tequila and it was a disaster.
Speaker 3 (15:45):
Was a disaster. It's just some more you know, cape
fired up.
Speaker 4 (15:49):
It was terror. I was three SIPs in and I.
Speaker 5 (15:52):
Was did you get angry?
Speaker 4 (15:53):
Man? Nom? Quite happy, very aggressive, not very aggressive, and
I mean and also I divulge things about my daughter sundown.
Oh no, you Gottlucy goosey. Oh man, what.
Speaker 3 (16:12):
An honor this is to pour. There is moments in
life where you go this is This is what it's
all worth, Kate, geez, this is what it's worth. I can't.
Speaker 4 (16:27):
Ye's delicious. I wish we had ice for it because
it's very syrupy and sweet.
Speaker 3 (16:32):
And how do you feel about cooking drunk? Is good
or bad for the end result?
Speaker 7 (16:36):
Bad?
Speaker 5 (16:37):
I would say bad?
Speaker 6 (16:37):
Okay, But if you're drunk, it's taste delicious, it doesn't matter,
doesn't matter.
Speaker 3 (16:42):
What it is.
Speaker 4 (16:42):
And if you're with someone then that's sort of romantic
as well. Yeah.
Speaker 3 (16:46):
Yeah, So over the last couple of years, quite a
number of things have come up on this pod food related.
We want the Poe take. Sometimes there's an argument you've
got to settle. Sometimes we just need an approval to
make us feel okay about things we like.
Speaker 4 (17:01):
Misery loves company and that's why the buck up exists.
Speaker 5 (17:04):
And I'm not a foods not by the way, not at.
Speaker 3 (17:07):
All in here is the other week I had saladas
with melted cheese and tabasco sauce in a microwave.
Speaker 4 (17:13):
Thoughts fine, weird, it's weird.
Speaker 6 (17:17):
But do you know what if you think it, if
you think it tastes good.
Speaker 3 (17:22):
It's good.
Speaker 4 (17:22):
It was in their mouth.
Speaker 3 (17:26):
No, it was desperation. All right, how do you feel
about the traditional cup of soup?
Speaker 6 (17:33):
I grew up on them because my parents had a
news agency and we used to just live off them.
Speaker 3 (17:39):
Yes, thank you, it's on board. She's on board the cup.
Speaker 4 (17:43):
I like the creamy one though, Yes, yes, is my
face cream chicken with spring vegetables and okay, you can't
always get it because it's not always spring.
Speaker 5 (17:59):
The no, yeah, the provenance of yeah.
Speaker 4 (18:06):
Oh yes, I'm nose to taiale. I really am.
Speaker 3 (18:09):
We're for a really good start here, a big green yeah,
it would you suggest as the perfect crumpet accessory topping.
Speaker 4 (18:20):
Okay, we got it.
Speaker 6 (18:23):
Honey, yes, honey to fill the holes and then literally
so much cream cream. Oh my god, it turns into
like a caramel almost because if you mix honey with
can you imagine you're right and it's just squidging squig is.
Speaker 5 (18:41):
Melted, No, not melting. I'm so excited.
Speaker 6 (18:43):
There's like runny honey mixing cream.
Speaker 7 (18:47):
Yeah.
Speaker 3 (18:48):
Never in my wildest dreams thought the answer would be
that good for the crumpet.
Speaker 4 (18:52):
But you know loves honey and he loves bees, and
we have bonded over our love of bees.
Speaker 3 (18:58):
Do you mind.
Speaker 4 (18:59):
We've got a present for you, all right.
Speaker 3 (19:01):
All right, honey and cream on a crumpet is no guys.
Speaker 6 (19:08):
You will die when you eat that, because it is
just one of the most delicious.
Speaker 3 (19:12):
I was in your I was in your parts not
long ago in Adelaide, and I had a crumpet breakfast
at a cafe and it was unbelievably good. Yeah, and
I said.
Speaker 4 (19:20):
In your jam face, do you make crumpets or only
sweet things? No?
Speaker 5 (19:24):
Just sweet?
Speaker 4 (19:25):
Oh?
Speaker 5 (19:25):
No, we do pine.
Speaker 4 (19:26):
Oh that's right. My girlfriend's mad about your parts. Open that.
It's a little gift. It's a camping gift from some
little girls that were camped next to us, and they
set up a stool selling rocks, and.
Speaker 5 (19:42):
I love sh like this.
Speaker 3 (19:43):
I know, I got it.
Speaker 4 (19:46):
I bought nearly all their stock, and then people across
the way came over, and of course there's Katie High
on the hog on television buying up all the painted rocks.
But when I saw that and they wanted it, they
wanted it, of course they did. If Katie wants that,
we wanted I'm like to be the all. And the
(20:08):
girls were like, we can paint.
Speaker 3 (20:09):
The more they painted a little bee on a.
Speaker 4 (20:12):
Rock anyway, that was one of the o g ones.
And when I saw that, it's smiling, isn't.
Speaker 3 (20:17):
It be smiling? It's a happy bee life. It's good
to get some positive B news because every time I
see you be in the headlines, we're all the bees gone.
Speaker 4 (20:28):
The bees are happy again.
Speaker 5 (20:29):
They're trawling. So what I know, my my region, it's.
Speaker 6 (20:35):
Bad, but everything's okay so far.
Speaker 4 (20:38):
So far.
Speaker 3 (20:39):
You're across the bee well, you see the thing is right?
Speaker 6 (20:42):
The drones, yes, the worker the worker bee are the boys,
the workers.
Speaker 3 (20:49):
Not the queen. This is turned into radio real quick.
Speaker 5 (20:52):
The workers are the workers they or the boys.
Speaker 4 (20:56):
The boys doing nothing except the queen. All they do
some workers girl. Yes, they're all girls.
Speaker 6 (21:07):
You see collecting pollen and I don't have it is
a girl.
Speaker 4 (21:12):
The drones do nothing.
Speaker 3 (21:13):
They sit in the.
Speaker 5 (21:14):
Hive and root the queen. That's it.
Speaker 4 (21:16):
That's all they There's so many them and only one
of who no.
Speaker 6 (21:19):
No, oh yeah, yeah, But you know what's weird.
Speaker 4 (21:24):
I can't remember. That's weird. They're weird than that. That's
already weird.
Speaker 3 (21:27):
Hang on if all the men are there but they
just wait to root the queen, like what do.
Speaker 6 (21:31):
You mean no, they can I don't know, I don't know.
Speaker 5 (21:35):
Like their main goal, Yes, that's all.
Speaker 3 (21:37):
That's that's the only purpose. The right men and yes exactly,
am I right?
Speaker 4 (21:43):
And toxic masculinity behive.
Speaker 6 (21:47):
And the queen has got some kind of function I
can't remember what it's going to, some scientific word for it.
She can store the sperm of like like, oh, lots
of boys and it can just and then it just
self fertilizers.
Speaker 3 (22:03):
When it's up to her.
Speaker 4 (22:04):
And then what does she do? Does she have eggs?
Speaker 6 (22:06):
Yes, she lays eggs, but the boys come from other hives,
so they sell. They want a bit of diversify because
once the boys are born, I think they staying in
the high for a couple of weeks and then they
go to another hive to stop, you know, to get
to have gene.
Speaker 5 (22:20):
So there's no incest.
Speaker 3 (22:21):
Yeah, I don't want any incest near my honey. I've
said that.
Speaker 4 (22:28):
With the wings don't work and they've got a hair leap.
Speaker 3 (22:38):
Has stole them.
Speaker 4 (22:38):
Adelaide Master foodies would love.
Speaker 5 (22:43):
That is that's you can only get it at jam face.
Speaker 4 (22:46):
Yeah, that's it's funny.
Speaker 3 (22:49):
It's a niche. It's a corner.
Speaker 4 (22:51):
It's a niche like food is like when they particularly
get so perverse, I know where they're like you, they
would order house Vagina YouTube in the Jungle, couldn't shut Yes.
Speaker 3 (23:06):
I ate a dick an ox dick with George Cullum bars.
What did you eat?
Speaker 4 (23:10):
Oh my god?
Speaker 6 (23:11):
Okay, it's a bit weird that I can't remember what
bast it came from. But I did have a testicle,
had a testicle, had a test a.
Speaker 4 (23:18):
Big, big or small.
Speaker 5 (23:20):
It was about the sign.
Speaker 4 (23:22):
An eyeballish like an eyeball.
Speaker 6 (23:24):
Remember from And all I can remember is that it
tastes everything that I tasted, tasted of the thing that
it came from.
Speaker 4 (23:32):
But the texture was just weird, you know, you mean
it tasted like the animal.
Speaker 5 (23:36):
Yes, so like if it came from a pig.
Speaker 4 (23:38):
It tasted like pork.
Speaker 3 (23:39):
But it was just a weird texture. You know. What
they did on our app, which I found odd, They
did edit out all of us spewing, So we all spilled,
spewed quite a lot, and they took it. They took
it all out. Rebecca from the Neighbors, Rebecca Emmagoglue spewed
so much that like her biket was half full and
(24:03):
all of it.
Speaker 4 (24:03):
Always the optimist, that's what's it.
Speaker 3 (24:06):
On the day, I just was like she.
Speaker 6 (24:09):
Was She wasn't AnyWho.
Speaker 3 (24:13):
So let's move on. Inn he's getting way too much attention.
Speaker 4 (24:16):
I just ask one question. Has anyone ever got a
parasite or a bug or whatever? Post jungle?
Speaker 3 (24:25):
When I was eating the dick, George did whisper to me.
It really did help. It's been boiled, so he whispered
to me, this has been boiled.
Speaker 6 (24:35):
How bad a cook are you that you don't even
know something?
Speaker 3 (24:40):
Well, I'm sorry. In my experience, Poe dicks I've had
aren't normally boiled, so I'm not across.
Speaker 4 (24:46):
Well, it would be very great.
Speaker 3 (24:49):
It was very It was great. That was really good,
long and great. Well, here's a chef. He knows what
he's doing.
Speaker 4 (24:54):
Have you ever a great what dick?
Speaker 2 (24:57):
No?
Speaker 4 (24:58):
Don't you've gone mad?
Speaker 3 (24:59):
This is this is this. We have gone from incest
honey to eating gray dicks. You are a national treasure.
You've really been painted on the.
Speaker 4 (25:10):
Level. Cheers, cheers.
Speaker 3 (25:12):
I haven't finished. Just a few more. I don't even
know how long we've got po for, but I'm going
to keep going until we get wrapped up. Okay, love
you all very quickly.
Speaker 6 (25:21):
Wait, wait, yes, how did George go eating that?
Speaker 3 (25:24):
Because he was so he's very squeen, but he was
so good because he was a bang up. He wanted
to get He really wanted to prove he's worth that
app and he went very very high.
Speaker 4 (25:35):
And also in the course of the world, Calumbaris was
playing a redemption round do you know what I mean?
And that makes anyone who's had.
Speaker 3 (25:45):
To eat a dick, yeah, makes it eat it, makes
it eat raw. He was gobbling very quickly. The two
lovely ladies I have in the studio with me have
had a roast potato regulars.
Speaker 4 (25:58):
Okay, you've got a lovely I've had a.
Speaker 3 (26:01):
Bit of a roast potato back and forth for quite
some time about the perfect roast potato. Do you did
the same one?
Speaker 4 (26:09):
Yeah, we don't. You've always tried to like she's tried
to pitch us against each other, and we have nothing
but harmony between us and roast potato.
Speaker 3 (26:18):
Without knowing the answer from Kate, what do you think
is the perfect roast potato?
Speaker 4 (26:23):
Okay, I think, oh yeah, she's nervous. Oh, we've got
her on the ropes.
Speaker 6 (26:29):
I think slightly roughed edges, yes, yes, but I have
so boiled and past in the past. I feel I've
gone a bit too hard on the crunch because people
tell me that I make jaw breakers. I love it,
I love it, but the shrinkage is severe potatoes, and
one person can literally, so I think I'm just a
(26:51):
little bit more more uh more, sort of not as
extreme anymore. And I like so nice crispy edges, like
quite crispy, and then on the inside.
Speaker 4 (27:02):
Flowering and yeah, yes, and how do you do that?
Do you know how I do mine?
Speaker 3 (27:06):
Yeah?
Speaker 4 (27:07):
Yeah, do it?
Speaker 5 (27:07):
Tell me?
Speaker 4 (27:08):
Okay, and Sasha and I do it the same way.
So we par boil, and I like to over par boil. Yes,
I go to take them to nearly Cooks, Yes, the same,
and then steam them dry, which is the Dutch. You know,
they're always steaming boiled potato. Shake them get raugham up up,
rafam up, rafam up.
Speaker 3 (27:27):
No more, no more?
Speaker 5 (27:29):
How much do you rough them up?
Speaker 3 (27:33):
You're going?
Speaker 4 (27:33):
Yeah, I rather them up. And then I've put my
oil and butter in or tallow in the in the
oven already to get really hot. Oh yeah, so as
soon as I put them in there danger it's business.
Speaker 5 (27:49):
Yeah, otherwise it takes a bloody.
Speaker 4 (27:50):
A yeah, and that's then they're not christy. They're soaking
up the fat and I want them to get that
that crispy shell in the fat.
Speaker 6 (27:57):
Oh my gosh, I've learnt something.
Speaker 3 (28:00):
What what on this very.
Speaker 4 (28:06):
Very reheating. That's amazing, Yes, because then as soon as
you put it in, you're getting that sizzle and then
in it goes.
Speaker 5 (28:13):
Yeah, that's a white person tip.
Speaker 4 (28:17):
Yeah. Why what would roast potatoes? Is relation famous for
their potatoes.
Speaker 5 (28:25):
And curries?
Speaker 4 (28:27):
Yeah, soft and syeah.
Speaker 5 (28:29):
Yeah, we don't do roast potatoes.
Speaker 4 (28:30):
I know will I grew up not having roast potatoes either.
But dutchy, yes, but not they don't really roast.
Speaker 6 (28:38):
They do.
Speaker 4 (28:38):
They do boiled and steam. Really they're not roasters. That
shocks me because you know the Dutch, if something's got
too much texture, interest or quanted, Yeah, no, wauanted the
thing they like crispi and clonky. It's the shoes they coud,
not their potatoes. Not the art apple and the earth
(29:00):
apples valveo hard apple.
Speaker 3 (29:05):
And a final one which really does split our buckheads
is the Shepherd avocado. How what are your thoughts on
the Shepherd of it? Because this season is upon us.
Speaker 6 (29:15):
Yeah, I do like it, you know what.
Speaker 4 (29:19):
No, I'm not.
Speaker 5 (29:20):
Telling the truth anything with an avocado.
Speaker 4 (29:24):
Yeah, right, you're not mad on it anything.
Speaker 5 (29:26):
No, I do like them. I'm not that picky.
Speaker 4 (29:29):
Yeah, why don't you like them?
Speaker 3 (29:32):
By the way, the Shepherd, the Shepherd, it's got a
little vein. Yeah, the string the texture is too soft film.
It's something about the creamy, softy, stringy text I do.
Speaker 4 (29:42):
I like the beauty of the Shepherd is you can
leave it, you can cut it and it won't oxidize.
Speaker 3 (29:47):
Yeah, okay, but it.
Speaker 4 (29:48):
Doesn't go brown like a dirty old Hess. Yeah, dirty
old has is always like brown.
Speaker 3 (29:56):
And also this blue cat's mine the other week. And
I never ever teach Kate anything. Do you know about
the bliss point? The bliss point in food?
Speaker 4 (30:06):
It's the greatest.
Speaker 3 (30:08):
The bliss point in food is the perfect point of fat, sugar,
and salt. And products spend a lot of money and
research reach finding.
Speaker 4 (30:17):
Thee with the crumpet, the honey, and the.
Speaker 3 (30:19):
Finding the perfect bliss cry for the chip. They put
like millions of dollars of research into the chip.
Speaker 4 (30:24):
Pulled the bliss point?
Speaker 3 (30:25):
Did you not know about the blud point?
Speaker 4 (30:27):
Say it in master chief.
Speaker 7 (30:29):
You've still got time, I will, you know, yeah for
me because I'm running out of words. But this is
a beautiful and you know what, those other judges will
wake up from these stupid what did she say?
Speaker 3 (30:43):
And save it for the final Save it for the finale.
It's the final dish for the bliss Point.
Speaker 4 (30:48):
And I'll go like this and you don't have to wink.
Speaker 3 (30:52):
You don't have to wink.
Speaker 4 (30:53):
We'll just be happy.
Speaker 3 (30:55):
Did you not know about the bliss point?
Speaker 6 (30:57):
You know?
Speaker 4 (30:57):
No one you look.
Speaker 3 (30:58):
I don't know.
Speaker 5 (30:59):
I didn't know.
Speaker 3 (31:00):
I taught post something about, told me something something.
Speaker 4 (31:04):
You've taught us nothing following.
Speaker 3 (31:12):
You have told me the boy be'es route and do
nothing else. You have told me about honey and cream.
Speaker 4 (31:20):
I haven't know you have you been magnificent? You always
aren't always just we can't get enough of you, but
we have to let you go. We have to share
you with the people. The people want more of you,
and they can have it tomorrow night.
Speaker 3 (31:32):
Do you sell your art online?
Speaker 4 (31:34):
Channelatine?
Speaker 3 (31:34):
I want to can plug your art as well, because
remember we're talking about.
Speaker 4 (31:37):
How ya my girlfriend Alan doing? Yes?
Speaker 3 (31:41):
Because remember when I weazoned my way into your house
at Adelaide Fringe a few years ago for dinner was
one of the highlights of my life.
Speaker 4 (31:47):
Tomorrow night and Shiky today Sunday Awesome into PM.
Speaker 3 (31:53):
Sorry go do it?
Speaker 4 (31:54):
Sorry, I just do it again Tomorrow night. It's on
Channel Teine. Yes we Love Dunday nine hit of April.
Watch it stream it on Master Chef. It's a standard
master beautiful show.
Speaker 3 (32:08):
Very good question, its very.
Speaker 4 (32:09):
Fresh again, very hard to say before we say anything else.
I think it's always important to remember those that we
love that have left us. And because we all loved Cawirl.
You loved her where you met her in the jungle
VALVEO of course did stand up with her for years.
(32:29):
I just knew her and a girlfriend of mine's besties
with her.
Speaker 5 (32:34):
It's one of the rare ones.
Speaker 4 (32:36):
She really is and would. Yeah, she was a good one.
She was a good one anyway. Whoever, people listening also
will have loved ones. Insert their name here.
Speaker 6 (32:50):
How did you do something so beautiful so weird?
Speaker 4 (32:53):
You know?
Speaker 3 (32:53):
I can ask you a question. It's called this is
what Kolora does and make you think it's nice.
Speaker 4 (32:59):
You know, some people it weird. No, you're right.
Speaker 5 (33:02):
I actually think you're right.
Speaker 4 (33:03):
Yeah, people get weird about death.
Speaker 6 (33:04):
And this is why I love you, because you love
you love to sort of be unorthodox and everyone wants
to do it, but they don't.
Speaker 5 (33:12):
And there's no reason, right, well, tends to.
Speaker 4 (33:15):
Be unorthodox, do they. I mean, it's just but it
just seems nice to remember someone that we all have. Yeah,
we love that.
Speaker 3 (33:22):
That's Carol was the one who hooked up the dinner
she did. Yeah. I think I said I was carl
get me to pose, and she was like, I'm on
it and it and it worked. We all ended up
and posed for dinner. But you are amazing, And watch
Master Chef and go buy your house was covered in
her own art and it was amazing.
Speaker 4 (33:40):
You're a brilliant woman.
Speaker 3 (33:42):
It was everywhere and amazing. And watch if you don't
watch Master Chef, pos to paint more and she's tired.
Just got bells and bees.
Speaker 4 (34:00):
I bad A bad, bad, bad, bad bad. The buck
Up podcast is hosted by me Kate Lanebrook and him
Nathan Valvo. It's produced by the brilliant Sasha French. Audio
and sound by the magnificent Jack Lawrence you might call
him Jack. And Dom Evans. Oh we're lucky.
Imagine, if you will, that you are in a place
of great beauty. Some teenage boys walk past you, they
yell out, they bitch tits.
Speaker 2 (00:20):
The world you see is a place of paradox of
beauty and cruelty. It will cut you off of the
knees then gift you a pair of easies.
Speaker 1 (00:31):
And that, my friends, is why you always always need
a buck up.
Speaker 3 (00:50):
There is so much fucking.
Speaker 4 (00:54):
Energy. Oh, we're gonna buck you.
Speaker 3 (00:58):
Good God, it's kicked off this it buckheads. Hello Kate lane.
Speaker 4 (01:03):
Brook, Hello Nate Valvo.
Speaker 3 (01:06):
We are about to do something for the very first
time in the history of getting.
Speaker 4 (01:10):
Bucked m G.
Speaker 3 (01:12):
Yes, we have for the very first time an in
studio guest. Yes, in the history of the buck not
in our imagination, not on the phone, and not on
the someone in the cornice lounge wrapping up.
Speaker 4 (01:26):
Before No, not someone who's barely interested, literally phoning it
in and literally no, this is someone in the flamel
the time.
Speaker 3 (01:35):
They don't even answer when we call them. They don't.
We text them and say we're going to call you
for the pot and they don't even answer.
Speaker 4 (01:40):
Mostly it's our highly esteemed producer Sash of French pretending
to be them on the phone. Give us one of
your famous impersonations, Sash, that's her being Meghan Markle and
Prince Harry's daughter.
Speaker 3 (01:56):
Hmmmm, all right, Kate, do the honors please?
Speaker 4 (01:59):
Oh my goodness, all right, we have an Australian legend.
I do think it's also an international legend. Okay, beloved
of many. Personally, I'm not on board, but I'm not
going to argue with the Australian public about this. She
is so beloved. She is the star of Master Chef.
(02:20):
She is polling.
Speaker 2 (02:23):
Hello.
Speaker 3 (02:24):
Oh yes, And not only do we love you, we
love people that come with food.
Speaker 4 (02:30):
Love it.
Speaker 3 (02:31):
When you walked into the studio, what did you say?
Speaker 5 (02:33):
This was little Malaysian.
Speaker 4 (02:36):
When you say snack? All right, Poe, she's pushing me.
Look what happens to me? You are they sweet or savory?
The wheat? Okay, all right, I have this is my
first bone of contention, basically with modern society. In the
(02:58):
pod we started, what point did people start using the
word snack for the word treat? No, you're right, it's
the same.
Speaker 3 (03:07):
We're cute.
Speaker 6 (03:08):
Remember I remember when I first came back from America
when I was fourteen, right, which was like about seven
thousand years ago.
Speaker 5 (03:15):
But and I remember being so.
Speaker 4 (03:18):
I was.
Speaker 6 (03:19):
I was fascinated how the word cute was used, like hey, you've.
Speaker 5 (03:23):
Got cute hair.
Speaker 4 (03:24):
And I was like, oh, was that even mean with
the Americans were doing that?
Speaker 3 (03:28):
Yes?
Speaker 5 (03:28):
Right, and now we all do it.
Speaker 4 (03:30):
We're like, OK, yeah it's cute.
Speaker 5 (03:32):
So same same as na Oh.
Speaker 4 (03:33):
I think it was a marketing thing because I remember,
I think, I'm going to go on it, on it.
You're a food person, so you'll know that this is true.
I'm going to say it with eminems that started it
by saying you need a snack and then presenting Eminem's
as a snack and something in me. I'm a truth
teller and a truth secret Poe.
Speaker 5 (03:53):
I know that about it.
Speaker 4 (03:56):
And I just went, that's not a snack, that's a treat.
That's deep.
Speaker 3 (04:01):
That's really this is what we do.
Speaker 4 (04:03):
This is what I analyze things because we've got to
be onto them.
Speaker 3 (04:06):
Now what is this? It looks amazing. It's a rainbow.
Speaker 5 (04:10):
For you.
Speaker 3 (04:11):
You gave me a gay tree.
Speaker 4 (04:13):
You give you a a big gay snack. What you're
a big he is.
Speaker 3 (04:20):
It's the colors of the rainbow and it's soft and
jolly light.
Speaker 6 (04:23):
Yeah, it's called a quil up is and it's it's
squidgey and you can actually peel the layers, peel the layers,
peel the layers.
Speaker 4 (04:33):
Is that that agar? Agar? But isn't that good?
Speaker 3 (04:38):
This is odd but good?
Speaker 4 (04:41):
Odd? Good?
Speaker 3 (04:41):
Yeah, but it is odd but layer, there's layers.
Speaker 5 (04:46):
It's fun.
Speaker 4 (04:47):
Do you I'm destroying his.
Speaker 3 (04:51):
My big You're using your nails. It's good.
Speaker 4 (04:56):
Is it like with yam or something?
Speaker 3 (04:57):
Yeah?
Speaker 5 (04:57):
Yeah, that kind of stuff.
Speaker 3 (04:59):
It's real good about food.
Speaker 4 (05:00):
You seem very casual about foods. If we're asking you
questions and you don't seem.
Speaker 6 (05:05):
Oh no, I don't like to be too much of her,
you know.
Speaker 3 (05:08):
Oh no, we need you know, we want you to
be a food Wayne Card.
Speaker 4 (05:12):
Ok.
Speaker 3 (05:12):
Well my first question is when you go anywhere someone's
house podcast studio, do you feel pressure to bring snacks
slash treats slash food. Yeah, a little bit, you do.
Speaker 5 (05:22):
Yeah, I don't do it all. I don't do it.
Speaker 4 (05:24):
But you put the pressure on yourself. Yeah, yeah, yeah yeah,
because that's yeah, it's lovely.
Speaker 5 (05:30):
It's nice.
Speaker 4 (05:30):
And on Sunday night, Poe and I read a party
together and at Kate Sobrano's. It was her husband's birthday,
and Kate Sobrano is my sister mother. Yeah, we don't
describe it. Yes, yes, and poet cooked not really. You
might get stunning.
Speaker 5 (05:50):
Cake cake and I made some salad.
Speaker 3 (05:53):
Oh my god, And no one asked you to write
I hope not.
Speaker 4 (05:56):
But the cake was a cake I've never had before. No,
she did. Barge was weird.
Speaker 3 (06:03):
You weren't even invited.
Speaker 6 (06:04):
No, I was, whatever's happening here? Can I just come
in and make because I'm cake and salad? No, it's
called a lumberjack cake.
Speaker 5 (06:11):
Have you ever had it?
Speaker 3 (06:12):
No, but you had. I've had a few Lumberjacks in
my time.
Speaker 5 (06:17):
Last night finished too late?
Speaker 3 (06:19):
Oh no, no, no, you still film me? Yes?
Speaker 4 (06:22):
Yeah, go to air on on Sunday night.
Speaker 3 (06:27):
But still they're still filming it.
Speaker 6 (06:29):
Yes, okay, closses over actually usually yeah, and then we
we do this anyway.
Speaker 4 (06:35):
Lumberjack cake so stunning that so Brana wasn't even her cake.
It was her husband's birthday cake. He could hardly get
a look in, could he. She was like, this is
the greatest thing I've she said that she's ever put
in her mouth. That's a big one of her husband.
But it was stunning.
Speaker 3 (06:57):
Peach and peach, yeah.
Speaker 6 (06:59):
Well, usually use apples, but I used peach because I've
got some a lot of peaches at the moment. Dates
and coconut, so it's it tastes like a love child
between an anzac biscuit and a sticky date pudding.
Speaker 3 (07:13):
Oh, I'm so.
Speaker 6 (07:16):
I'm kind of devastated. I couldn't get one to you,
but you know I might send one in the meal.
Speaker 3 (07:20):
Can you send a cake in the mails?
Speaker 2 (07:24):
Oh?
Speaker 5 (07:24):
You could with that cake? See what I'm saying?
Speaker 3 (07:26):
Yes, in the mail post? Please?
Speaker 4 (07:29):
I sent my girlfriend Monty crepes in the mail. Did
you reel an overnight bag sandwich between two light paper
plates and wrapped art in our foil? Because they ride
the next day, sometimes the same day. That's actually she
was in Byron Bay. They can't get crepes up.
Speaker 3 (07:50):
I'm you glad you hear the really hot topics of
the buck up. I have a master chef question. I'm
so sorry this is boring. I'm sorry I have to
get it out of my always wanted to know this.
Speaker 5 (07:59):
I already hate you for it.
Speaker 4 (08:00):
It's okay, here we go.
Speaker 3 (08:02):
How long is in between when they finished the meal
and judges eat the meal cold? How much is time?
Is it cold? Is it hot?
Speaker 4 (08:08):
To reheat?
Speaker 3 (08:09):
Please give us the goss because I've always wondered it's cold,
it's cold, okay, no matter what the dish is.
Speaker 4 (08:15):
Yeah, follow up question mainly because fat congeals. I don't
know if you know this, I can't.
Speaker 6 (08:22):
Yeah, it sounds familiar, you know, it's so what we
do is to be fair, we try and return the
thing to the state of how they ended the cook
that's how.
Speaker 4 (08:33):
Oh okay, if your.
Speaker 6 (08:34):
Ice cream is mush, we literally keep taking in and
out of the fridge so it doesn't completely milk. We
keep it so that we're judging it in the state
that it's.
Speaker 5 (08:44):
Meant to be.
Speaker 4 (08:45):
But what so, but something that that that was finished
in sorry, something hot hot is cold?
Speaker 6 (08:51):
Right, But like the sauce, which is warm and a
little bit I can't so it's not a mess.
Speaker 4 (08:59):
Yeah, so you don't have an ice skating rink of
fat on the top of the that's right. Yeah, very interesting.
Speaker 3 (09:06):
I'm genuinely really interested.
Speaker 4 (09:08):
We have more food questions for you.
Speaker 6 (09:10):
You continue on, because what happens is between even when
there's a lot of people, like there's twenty four contestants still, right,
and there's four judges.
Speaker 5 (09:20):
It takes a long time for the face.
Speaker 6 (09:22):
So from the beginning to the end of the judging
process can be like ours, oh wow alone. So that's
why we eat it cold and it has to be
put into the fridge right away for food safety.
Speaker 3 (09:35):
So that's why going on, all.
Speaker 4 (09:37):
Right, here's the thing, because human nature being what it is, Yes,
there are contestants that you must love more than others
name and shame and no you can't comment on it.
But that's just it's got to be. It's like us
watching there's always contestants that we love. What is it
(09:57):
about lovability? We don't know, but some people have it,
you have it.
Speaker 6 (10:02):
I think on a show like Master Chef, it's really wise.
We always tell the contestants you have to be willing
to be vulnerable because and we don't like to, you know,
break the fourth wall too often.
Speaker 5 (10:14):
But it's really interesting.
Speaker 6 (10:15):
I was actually on this panel show with Dicko once
and we were talking about reality TV.
Speaker 4 (10:19):
He said, the.
Speaker 6 (10:22):
Worst thing you can be on a reality TV show
is forgettable.
Speaker 5 (10:26):
Right, if you polarize people.
Speaker 6 (10:32):
Give us, give us away.
Speaker 3 (10:37):
As you're saying.
Speaker 5 (10:39):
It's you want. Polarizing people is actually the best thing.
Speaker 6 (10:43):
So if people love or hate you, they'll remember you,
uh huh. And so if you're not willing to be vulnerable,
people won't know who you are because you'll disappear in
the wake of the people that are and people that's
that's that's what we're getting to know.
Speaker 5 (10:59):
You show your show yourself.
Speaker 4 (11:01):
You have to.
Speaker 5 (11:02):
That is your medium, you know.
Speaker 4 (11:04):
But it's amazing, isn't how many people, even people working
in television put up a mask.
Speaker 6 (11:13):
Yes, and that's yes, that's true.
Speaker 5 (11:16):
And so I've always been quite.
Speaker 6 (11:18):
Conscious of that from the beginning of my career. And
I always go, oh, no, that's really presentory. I don't
like that I'm going to say because and it could
be a line that you have to say, right, and
it can be quite a pragmatic line, right, But there's
ways of doing it that invite people into your world.
And there's a way of just going, I'm going to
deliver the line to get the technicality, express a technicality
(11:43):
in the race.
Speaker 4 (11:44):
And sometimes when you're really tired and the days are long,
it's easy to fall in.
Speaker 6 (11:47):
You might fall into this, Yes, yes, but like I
find it very interesting. You know how when you watch Telly,
you'll see presenters that your see presenters that where you
go you have no almost like there's you don't have
an innate curiosity about them because they don't give you anything. Yes, yes,
whereas if you yeah that, you're like, I want to
(12:08):
let them.
Speaker 3 (12:08):
Yeah, like outside of well, this is reminding me of
back to me because what I do on the podo.
Back to me when a random woman came up to
me on the street in Canberra the other night who
watched The Jungle and she didn't say I liked you
in the Jungle because you were funny, which is what
I want people to like me for as a comedian.
She said, I like it because you're Skitzo and she
said I'm and she said, but I'm Skitzo too, and
(12:30):
then the husband nodded and was like, yeah, yeah, she's
full Scitzo mate, And she's like, so I love you
that I saw another Skitzer on TV and we bought
it up on this pod the other week because that
was and you did the Jungle as well. Yes, That's
what was shocking to me about that whole experience was
wasn't so much about oh you were funny, Oh you're
a good comedian. It was people commenting me going about
the time I cried, which was every episode or schizo
(12:53):
or all the stuff that when it wasn't being the
comedian is what the It was the part of me
that people liked.
Speaker 4 (12:58):
What do you take away from that, Well, I didn't have.
Speaker 3 (13:01):
A bad comedian. No, No.
Speaker 6 (13:03):
All your stories are always about your family and your mom.
Speaker 5 (13:08):
It's personal. Both of you have that.
Speaker 4 (13:10):
I want to I want to suck you drink.
Speaker 5 (13:12):
Oh do it?
Speaker 3 (13:13):
Here we go?
Speaker 5 (13:13):
Ask me?
Speaker 4 (13:14):
All right, we've discussed food a lot on these.
Speaker 3 (13:16):
Foods, so food does come up a lot. We love food,
We love drinks. Yes, our pod. By the way, since
the start has started with kolua, okay, we've always enjoyed
a couple of sippy SIPs of kolua. First question to you, Poe.
Speaker 6 (13:29):
That is the first thing I noticed when I when
I entered the room is that they are a little
tumblers of so we don't like, which is hilarious and
I love it.
Speaker 3 (13:38):
Okay, but here's a question.
Speaker 4 (13:40):
They're not even sponsoring the poem and we're literally people
in the country drinking Martin and some.
Speaker 3 (13:48):
Drunk aunties in the suburbs are smashing the color espresso martinis. Yes, true,
but we've hit a bit of a klua wall in
the last few weeks. We've been asking our buckheads, what
can we replace kolua with a nice little refreshing kick
to the start of a pod? What would you suggest?
Speaker 5 (14:05):
Okay, this is a weird one.
Speaker 3 (14:06):
Please do you're run up there with it?
Speaker 5 (14:08):
Benedictine?
Speaker 4 (14:09):
Have you ever had oh? Made by the monk?
Speaker 3 (14:11):
What?
Speaker 4 (14:11):
I love it?
Speaker 3 (14:13):
Medicine?
Speaker 4 (14:14):
It does. It's a bit medicinal. Is it coming in
some long bottle? And it's got a rope tied around it,
like like a monk's robes. I think fangel Wrangelica got
the monks about monks.
Speaker 5 (14:30):
Because I think it was monks that started they did.
Speaker 6 (14:34):
I don't know that Tranngelica is hazel nut, but I
think they're the ones that started it.
Speaker 3 (14:40):
And I need you to say that drink again.
Speaker 5 (14:42):
I'm so sorry. It is a bit medicinal, real like it.
Speaker 4 (14:46):
I'm very obscure, but it's sweet.
Speaker 3 (14:48):
I do like we have it straight ice lime?
Speaker 4 (14:51):
Icey lime might be nice maybe, yeah, yeah, yeah, lime
is lovely in Fraanngelic. Yes, yes, it is in my
favorite What do you drink? You're not boozy boozy?
Speaker 6 (15:02):
No, but I have I drink with people that I love.
Speaker 5 (15:05):
Okay, right, so if I'm drinking with you, I love you.
Speaker 4 (15:08):
You're not drinking with that.
Speaker 3 (15:09):
Wow. Wow, burn a cup of water.
Speaker 5 (15:14):
I'll do it.
Speaker 3 (15:18):
Please. You have the sip it from the bottle. We
don't have a spare cup.
Speaker 4 (15:24):
From the bottle.
Speaker 5 (15:25):
No, we're getting one.
Speaker 3 (15:25):
We're getting We're getting a cup.
Speaker 4 (15:27):
So there's no eyes. So suh. I used it all
and I filled it just gone out of the door, okay,
because that's always the thing. I'm not a big drink,
but I like to have a little something.
Speaker 5 (15:39):
Yeah, yeah, yeah, it's fun.
Speaker 4 (15:41):
And then we tried tequila and it was a disaster.
Speaker 3 (15:45):
Was a disaster. It's just some more you know, cape
fired up.
Speaker 4 (15:49):
It was terror. I was three SIPs in and I.
Speaker 5 (15:52):
Was did you get angry?
Speaker 4 (15:53):
Man? Nom? Quite happy, very aggressive, not very aggressive, and
I mean and also I divulge things about my daughter sundown.
Oh no, you Gottlucy goosey. Oh man, what.
Speaker 3 (16:12):
An honor this is to pour. There is moments in
life where you go this is This is what it's
all worth, Kate, geez, this is what it's worth. I can't.
Speaker 4 (16:27):
Ye's delicious. I wish we had ice for it because
it's very syrupy and sweet.
Speaker 3 (16:32):
And how do you feel about cooking drunk? Is good
or bad for the end result?
Speaker 7 (16:36):
Bad?
Speaker 5 (16:37):
I would say bad?
Speaker 6 (16:37):
Okay, But if you're drunk, it's taste delicious, it doesn't matter,
doesn't matter.
Speaker 3 (16:42):
What it is.
Speaker 4 (16:42):
And if you're with someone then that's sort of romantic
as well. Yeah.
Speaker 3 (16:46):
Yeah, So over the last couple of years, quite a
number of things have come up on this pod food related.
We want the Poe take. Sometimes there's an argument you've
got to settle. Sometimes we just need an approval to
make us feel okay about things we like.
Speaker 4 (17:01):
Misery loves company and that's why the buck up exists.
Speaker 5 (17:04):
And I'm not a foods not by the way, not at.
Speaker 3 (17:07):
All in here is the other week I had saladas
with melted cheese and tabasco sauce in a microwave.
Speaker 4 (17:13):
Thoughts fine, weird, it's weird.
Speaker 6 (17:17):
But do you know what if you think it, if
you think it tastes good.
Speaker 3 (17:22):
It's good.
Speaker 4 (17:22):
It was in their mouth.
Speaker 3 (17:26):
No, it was desperation. All right, how do you feel
about the traditional cup of soup?
Speaker 6 (17:33):
I grew up on them because my parents had a
news agency and we used to just live off them.
Speaker 3 (17:39):
Yes, thank you, it's on board. She's on board the cup.
Speaker 4 (17:43):
I like the creamy one though, Yes, yes, is my
face cream chicken with spring vegetables and okay, you can't
always get it because it's not always spring.
Speaker 5 (17:59):
The no, yeah, the provenance of yeah.
Speaker 4 (18:06):
Oh yes, I'm nose to taiale. I really am.
Speaker 3 (18:09):
We're for a really good start here, a big green yeah,
it would you suggest as the perfect crumpet accessory topping.
Speaker 4 (18:20):
Okay, we got it.
Speaker 6 (18:23):
Honey, yes, honey to fill the holes and then literally
so much cream cream. Oh my god, it turns into
like a caramel almost because if you mix honey with
can you imagine you're right and it's just squidging squig is.
Speaker 5 (18:41):
Melted, No, not melting. I'm so excited.
Speaker 6 (18:43):
There's like runny honey mixing cream.
Speaker 7 (18:47):
Yeah.
Speaker 3 (18:48):
Never in my wildest dreams thought the answer would be
that good for the crumpet.
Speaker 4 (18:52):
But you know loves honey and he loves bees, and
we have bonded over our love of bees.
Speaker 3 (18:58):
Do you mind.
Speaker 4 (18:59):
We've got a present for you, all right.
Speaker 3 (19:01):
All right, honey and cream on a crumpet is no guys.
Speaker 6 (19:08):
You will die when you eat that, because it is
just one of the most delicious.
Speaker 3 (19:12):
I was in your I was in your parts not
long ago in Adelaide, and I had a crumpet breakfast
at a cafe and it was unbelievably good. Yeah, and
I said.
Speaker 4 (19:20):
In your jam face, do you make crumpets or only
sweet things? No?
Speaker 5 (19:24):
Just sweet?
Speaker 4 (19:25):
Oh?
Speaker 5 (19:25):
No, we do pine.
Speaker 4 (19:26):
Oh that's right. My girlfriend's mad about your parts. Open that.
It's a little gift. It's a camping gift from some
little girls that were camped next to us, and they
set up a stool selling rocks, and.
Speaker 5 (19:42):
I love sh like this.
Speaker 3 (19:43):
I know, I got it.
Speaker 4 (19:46):
I bought nearly all their stock, and then people across
the way came over, and of course there's Katie High
on the hog on television buying up all the painted rocks.
But when I saw that and they wanted it, they
wanted it, of course they did. If Katie wants that,
we wanted I'm like to be the all. And the
(20:08):
girls were like, we can paint.
Speaker 3 (20:09):
The more they painted a little bee on a.
Speaker 4 (20:12):
Rock anyway, that was one of the o g ones.
And when I saw that, it's smiling, isn't.
Speaker 3 (20:17):
It be smiling? It's a happy bee life. It's good
to get some positive B news because every time I
see you be in the headlines, we're all the bees gone.
Speaker 4 (20:28):
The bees are happy again.
Speaker 5 (20:29):
They're trawling. So what I know, my my region, it's.
Speaker 6 (20:35):
Bad, but everything's okay so far.
Speaker 4 (20:38):
So far.
Speaker 3 (20:39):
You're across the bee well, you see the thing is right?
Speaker 6 (20:42):
The drones, yes, the worker the worker bee are the boys,
the workers.
Speaker 3 (20:49):
Not the queen. This is turned into radio real quick.
Speaker 5 (20:52):
The workers are the workers they or the boys.
Speaker 4 (20:56):
The boys doing nothing except the queen. All they do
some workers girl. Yes, they're all girls.
Speaker 6 (21:07):
You see collecting pollen and I don't have it is
a girl.
Speaker 4 (21:12):
The drones do nothing.
Speaker 3 (21:13):
They sit in the.
Speaker 5 (21:14):
Hive and root the queen. That's it.
Speaker 4 (21:16):
That's all they There's so many them and only one
of who no.
Speaker 6 (21:19):
No, oh yeah, yeah, But you know what's weird.
Speaker 4 (21:24):
I can't remember. That's weird. They're weird than that. That's
already weird.
Speaker 3 (21:27):
Hang on if all the men are there but they
just wait to root the queen, like what do.
Speaker 6 (21:31):
You mean no, they can I don't know, I don't know.
Speaker 5 (21:35):
Like their main goal, Yes, that's all.
Speaker 3 (21:37):
That's that's the only purpose. The right men and yes exactly,
am I right?
Speaker 4 (21:43):
And toxic masculinity behive.
Speaker 6 (21:47):
And the queen has got some kind of function I
can't remember what it's going to, some scientific word for it.
She can store the sperm of like like, oh, lots
of boys and it can just and then it just
self fertilizers.
Speaker 3 (22:03):
When it's up to her.
Speaker 4 (22:04):
And then what does she do? Does she have eggs?
Speaker 6 (22:06):
Yes, she lays eggs, but the boys come from other hives,
so they sell. They want a bit of diversify because
once the boys are born, I think they staying in
the high for a couple of weeks and then they
go to another hive to stop, you know, to get
to have gene.
Speaker 5 (22:20):
So there's no incest.
Speaker 3 (22:21):
Yeah, I don't want any incest near my honey. I've
said that.
Speaker 4 (22:28):
With the wings don't work and they've got a hair leap.
Speaker 3 (22:38):
Has stole them.
Speaker 4 (22:38):
Adelaide Master foodies would love.
Speaker 5 (22:43):
That is that's you can only get it at jam face.
Speaker 4 (22:46):
Yeah, that's it's funny.
Speaker 3 (22:49):
It's a niche. It's a corner.
Speaker 4 (22:51):
It's a niche like food is like when they particularly
get so perverse, I know where they're like you, they
would order house Vagina YouTube in the Jungle, couldn't shut Yes.
Speaker 3 (23:06):
I ate a dick an ox dick with George Cullum bars.
What did you eat?
Speaker 4 (23:10):
Oh my god?
Speaker 6 (23:11):
Okay, it's a bit weird that I can't remember what
bast it came from. But I did have a testicle,
had a testicle, had a test a.
Speaker 4 (23:18):
Big, big or small.
Speaker 5 (23:20):
It was about the sign.
Speaker 4 (23:22):
An eyeballish like an eyeball.
Speaker 6 (23:24):
Remember from And all I can remember is that it
tastes everything that I tasted, tasted of the thing that
it came from.
Speaker 4 (23:32):
But the texture was just weird, you know, you mean
it tasted like the animal.
Speaker 5 (23:36):
Yes, so like if it came from a pig.
Speaker 4 (23:38):
It tasted like pork.
Speaker 3 (23:39):
But it was just a weird texture. You know. What
they did on our app, which I found odd, They
did edit out all of us spewing, So we all spilled,
spewed quite a lot, and they took it. They took
it all out. Rebecca from the Neighbors, Rebecca Emmagoglue spewed
so much that like her biket was half full and
(24:03):
all of it.
Speaker 4 (24:03):
Always the optimist, that's what's it.
Speaker 3 (24:06):
On the day, I just was like she.
Speaker 6 (24:09):
Was She wasn't AnyWho.
Speaker 3 (24:13):
So let's move on. Inn he's getting way too much attention.
Speaker 4 (24:16):
I just ask one question. Has anyone ever got a
parasite or a bug or whatever? Post jungle?
Speaker 3 (24:25):
When I was eating the dick, George did whisper to me.
It really did help. It's been boiled, so he whispered
to me, this has been boiled.
Speaker 6 (24:35):
How bad a cook are you that you don't even
know something?
Speaker 3 (24:40):
Well, I'm sorry. In my experience, Poe dicks I've had
aren't normally boiled, so I'm not across.
Speaker 4 (24:46):
Well, it would be very great.
Speaker 3 (24:49):
It was very It was great. That was really good,
long and great. Well, here's a chef. He knows what
he's doing.
Speaker 4 (24:54):
Have you ever a great what dick?
Speaker 2 (24:57):
No?
Speaker 4 (24:58):
Don't you've gone mad?
Speaker 3 (24:59):
This is this is this. We have gone from incest
honey to eating gray dicks. You are a national treasure.
You've really been painted on the.
Speaker 4 (25:10):
Level. Cheers, cheers.
Speaker 3 (25:12):
I haven't finished. Just a few more. I don't even
know how long we've got po for, but I'm going
to keep going until we get wrapped up. Okay, love
you all very quickly.
Speaker 6 (25:21):
Wait, wait, yes, how did George go eating that?
Speaker 3 (25:24):
Because he was so he's very squeen, but he was
so good because he was a bang up. He wanted
to get He really wanted to prove he's worth that
app and he went very very high.
Speaker 4 (25:35):
And also in the course of the world, Calumbaris was
playing a redemption round do you know what I mean?
And that makes anyone who's had.
Speaker 3 (25:45):
To eat a dick, yeah, makes it eat it, makes
it eat raw. He was gobbling very quickly. The two
lovely ladies I have in the studio with me have
had a roast potato regulars.
Speaker 4 (25:58):
Okay, you've got a lovely I've had a.
Speaker 3 (26:01):
Bit of a roast potato back and forth for quite
some time about the perfect roast potato. Do you did
the same one?
Speaker 4 (26:09):
Yeah, we don't. You've always tried to like she's tried
to pitch us against each other, and we have nothing
but harmony between us and roast potato.
Speaker 3 (26:18):
Without knowing the answer from Kate, what do you think
is the perfect roast potato?
Speaker 4 (26:23):
Okay, I think, oh yeah, she's nervous. Oh, we've got
her on the ropes.
Speaker 6 (26:29):
I think slightly roughed edges, yes, yes, but I have
so boiled and past in the past. I feel I've
gone a bit too hard on the crunch because people
tell me that I make jaw breakers. I love it,
I love it, but the shrinkage is severe potatoes, and
one person can literally, so I think I'm just a
(26:51):
little bit more more uh more, sort of not as
extreme anymore. And I like so nice crispy edges, like
quite crispy, and then on the inside.
Speaker 4 (27:02):
Flowering and yeah, yes, and how do you do that?
Do you know how I do mine?
Speaker 3 (27:06):
Yeah?
Speaker 4 (27:07):
Yeah, do it?
Speaker 5 (27:07):
Tell me?
Speaker 4 (27:08):
Okay, and Sasha and I do it the same way.
So we par boil, and I like to over par boil. Yes,
I go to take them to nearly Cooks, Yes, the same,
and then steam them dry, which is the Dutch. You know,
they're always steaming boiled potato. Shake them get raugham up up,
rafam up, rafam up.
Speaker 3 (27:27):
No more, no more?
Speaker 5 (27:29):
How much do you rough them up?
Speaker 3 (27:33):
You're going?
Speaker 4 (27:33):
Yeah, I rather them up. And then I've put my
oil and butter in or tallow in the in the
oven already to get really hot. Oh yeah, so as
soon as I put them in there danger it's business.
Speaker 5 (27:49):
Yeah, otherwise it takes a bloody.
Speaker 4 (27:50):
A yeah, and that's then they're not christy. They're soaking
up the fat and I want them to get that
that crispy shell in the fat.
Speaker 6 (27:57):
Oh my gosh, I've learnt something.
Speaker 3 (28:00):
What what on this very.
Speaker 4 (28:06):
Very reheating. That's amazing, Yes, because then as soon as
you put it in, you're getting that sizzle and then
in it goes.
Speaker 5 (28:13):
Yeah, that's a white person tip.
Speaker 4 (28:17):
Yeah. Why what would roast potatoes? Is relation famous for
their potatoes.
Speaker 5 (28:25):
And curries?
Speaker 4 (28:27):
Yeah, soft and syeah.
Speaker 5 (28:29):
Yeah, we don't do roast potatoes.
Speaker 4 (28:30):
I know will I grew up not having roast potatoes either.
But dutchy, yes, but not they don't really roast.
Speaker 6 (28:38):
They do.
Speaker 4 (28:38):
They do boiled and steam. Really they're not roasters. That
shocks me because you know the Dutch, if something's got
too much texture, interest or quanted, Yeah, no, wauanted the
thing they like crispi and clonky. It's the shoes they coud,
not their potatoes. Not the art apple and the earth
(29:00):
apples valveo hard apple.
Speaker 3 (29:05):
And a final one which really does split our buckheads
is the Shepherd avocado. How what are your thoughts on
the Shepherd of it? Because this season is upon us.
Speaker 6 (29:15):
Yeah, I do like it, you know what.
Speaker 4 (29:19):
No, I'm not.
Speaker 5 (29:20):
Telling the truth anything with an avocado.
Speaker 4 (29:24):
Yeah, right, you're not mad on it anything.
Speaker 5 (29:26):
No, I do like them. I'm not that picky.
Speaker 4 (29:29):
Yeah, why don't you like them?
Speaker 3 (29:32):
By the way, the Shepherd, the Shepherd, it's got a
little vein. Yeah, the string the texture is too soft film.
It's something about the creamy, softy, stringy text I do.
Speaker 4 (29:42):
I like the beauty of the Shepherd is you can
leave it, you can cut it and it won't oxidize.
Speaker 3 (29:47):
Yeah, okay, but it.
Speaker 4 (29:48):
Doesn't go brown like a dirty old Hess. Yeah, dirty
old has is always like brown.
Speaker 3 (29:56):
And also this blue cat's mine the other week. And
I never ever teach Kate anything. Do you know about
the bliss point? The bliss point in food?
Speaker 4 (30:06):
It's the greatest.
Speaker 3 (30:08):
The bliss point in food is the perfect point of fat, sugar,
and salt. And products spend a lot of money and
research reach finding.
Speaker 4 (30:17):
Thee with the crumpet, the honey, and the.
Speaker 3 (30:19):
Finding the perfect bliss cry for the chip. They put
like millions of dollars of research into the chip.
Speaker 4 (30:24):
Pulled the bliss point?
Speaker 3 (30:25):
Did you not know about the blud point?
Speaker 4 (30:27):
Say it in master chief.
Speaker 7 (30:29):
You've still got time, I will, you know, yeah for
me because I'm running out of words. But this is
a beautiful and you know what, those other judges will
wake up from these stupid what did she say?
Speaker 3 (30:43):
And save it for the final Save it for the finale.
It's the final dish for the bliss Point.
Speaker 4 (30:48):
And I'll go like this and you don't have to wink.
Speaker 3 (30:52):
You don't have to wink.
Speaker 4 (30:53):
We'll just be happy.
Speaker 3 (30:55):
Did you not know about the bliss point?
Speaker 6 (30:57):
You know?
Speaker 4 (30:57):
No one you look.
Speaker 3 (30:58):
I don't know.
Speaker 5 (30:59):
I didn't know.
Speaker 3 (31:00):
I taught post something about, told me something something.
Speaker 4 (31:04):
You've taught us nothing following.
Speaker 3 (31:12):
You have told me the boy be'es route and do
nothing else. You have told me about honey and cream.
Speaker 4 (31:20):
I haven't know you have you been magnificent? You always
aren't always just we can't get enough of you, but
we have to let you go. We have to share
you with the people. The people want more of you,
and they can have it tomorrow night.
Speaker 3 (31:32):
Do you sell your art online?
Speaker 4 (31:34):
Channelatine?
Speaker 3 (31:34):
I want to can plug your art as well, because
remember we're talking about.
Speaker 4 (31:37):
How ya my girlfriend Alan doing? Yes?
Speaker 3 (31:41):
Because remember when I weazoned my way into your house
at Adelaide Fringe a few years ago for dinner was
one of the highlights of my life.
Speaker 4 (31:47):
Tomorrow night and Shiky today Sunday Awesome into PM.
Speaker 3 (31:53):
Sorry go do it?
Speaker 4 (31:54):
Sorry, I just do it again Tomorrow night. It's on
Channel Teine. Yes we Love Dunday nine hit of April.
Watch it stream it on Master Chef. It's a standard
master beautiful show.
Speaker 3 (32:08):
Very good question, its very.
Speaker 4 (32:09):
Fresh again, very hard to say before we say anything else.
I think it's always important to remember those that we
love that have left us. And because we all loved Cawirl.
You loved her where you met her in the jungle
VALVEO of course did stand up with her for years.
(32:29):
I just knew her and a girlfriend of mine's besties
with her.
Speaker 5 (32:34):
It's one of the rare ones.
Speaker 4 (32:36):
She really is and would. Yeah, she was a good one.
She was a good one anyway. Whoever, people listening also
will have loved ones. Insert their name here.
Speaker 6 (32:50):
How did you do something so beautiful so weird?
Speaker 4 (32:53):
You know?
Speaker 3 (32:53):
I can ask you a question. It's called this is
what Kolora does and make you think it's nice.
Speaker 4 (32:59):
You know, some people it weird. No, you're right.
Speaker 5 (33:02):
I actually think you're right.
Speaker 4 (33:03):
Yeah, people get weird about death.
Speaker 6 (33:04):
And this is why I love you, because you love
you love to sort of be unorthodox and everyone wants
to do it, but they don't.
Speaker 5 (33:12):
And there's no reason, right, well, tends to.
Speaker 4 (33:15):
Be unorthodox, do they. I mean, it's just but it
just seems nice to remember someone that we all have. Yeah,
we love that.
Speaker 3 (33:22):
That's Carol was the one who hooked up the dinner
she did. Yeah. I think I said I was carl
get me to pose, and she was like, I'm on
it and it and it worked. We all ended up
and posed for dinner. But you are amazing, And watch
Master Chef and go buy your house was covered in
her own art and it was amazing.
Speaker 4 (33:40):
You're a brilliant woman.
Speaker 3 (33:42):
It was everywhere and amazing. And watch if you don't
watch Master Chef, pos to paint more and she's tired.
Just got bells and bees.
Speaker 4 (34:00):
I bad A bad, bad, bad, bad bad. The buck
Up podcast is hosted by me Kate Lanebrook and him
Nathan Valvo. It's produced by the brilliant Sasha French. Audio
and sound by the magnificent Jack Lawrence you might call
him Jack. And Dom Evans. Oh we're lucky.
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