- Speaker #0
Welcome back to Around the Dinner Table. It has been a long hot minute.
- Speaker #1
It's been a bit of a hiatus, hasn't it?
- Speaker #0
Lorne thought it would have been a few weeks, but then we just looked and we've not done one, all three of us, this year. Yeah. December last year. Oh, of course. So me and Cam have been with Rose and Yvonne and Claire, but the three of us have not returned to our stations.
- Speaker #1
No.
- Speaker #2
Oh well, welcome back.
- Speaker #0
Welcome back. Yeah, it's only, uh, me. Oh, I did say that. to someone you said, I was like, I feel like I've not come back to work properly because I've been doing...
- Speaker #1
Everything else.
- Speaker #0
We've been doing the book. So we wrote the book and then shot the book, which was pretty hectic for March. And then we had Flavors of Plenty, which was pretty much three weeks of April out. And then we just had two weeks of school holidays.
- Speaker #2
And January's always the right answer.
- Speaker #0
January's not for work. January is not the time to be working. May, looks like a good time, first of May, welcome to the year,
- Speaker #1
happy year. I've been working, I feel like I've been at work all year.
- Speaker #0
Have you done anything?
- Speaker #1
Oh I've done lots of stuff. Lots of stuff, I haven't printed you boxes yet but that's another story.
- Speaker #0
Well we did have the Sanders launch.
- Speaker #1
Yes,
- Speaker #2
which went well.
- Speaker #0
Which was our best launch we've ever had by far. It was a really really cool example of what we can do when we plan ahead properly. and we pulled in some new marketing techniques we did our first ever billboard oh yeah right next to kfc really enjoyable to put our sanders seasoning above the kfc what did it say forget 11 herbs and spices you only need one i really really enjoyed that yeah that's good some of the the other concepts were very good yeah yeah yeah that was fun that that gave me great pleasure And then what have we sold? We've sold 12,000 bags or something in two months, something the same.
- Speaker #1
We've had the bags reprinted like three times from our original forecast.
- Speaker #0
Trying to get enough for like half a year.
- Speaker #1
Very cool, very cool.
- Speaker #0
Everyone loves it, eh? It's very addictive. I definitely put it in everything. It's a little flavourful.
- Speaker #1
It's hilarious. I did some crumbed fish the other night, and Hayley was like, this is the best fish I've ever tasted. So yeah, I put chicken salt on it.
- Speaker #0
Sanders. I just put a little bit in everything. Like I made a stew.
- Speaker #1
Chicken salt on fish?
- Speaker #0
Nah. Nah, but it's not. Yeah, it's just that like flavor boost. It's like using salt or pepper. It's like a boost.
- Speaker #2
Yeah, I always reach for a potato.
- Speaker #0
Super power boost.
- Speaker #2
Yeah.
- Speaker #0
Yummy.
- Speaker #2
Yeah, that'll get gold.
- Speaker #0
Steak and cheese pie last night. All right. You know, normal like onions, carrots, steak, Worcester, bit of red wines, beef stock. And I was like, it's all the sanders. Lovely,
- Speaker #2
I was going to say those chocolate lava cakes you made the other night, I was like oh.
- Speaker #0
I know but they ended up overcooking because I thought I'd be clever and do the recipe, make six and I was like I'll make nine because I don't need a whole one and then six minutes like bang on but then they came out of the oven still runny but then after a minute the inside was kind of cooked with the little ones so. Next time follow the recipe, six lava cakes is a perfect amount of lava cakes. It's a good recipe though. That's a banger.
- Speaker #1
Well we've launched the new club website.
- Speaker #0
New club website! It is so exciting. I like at first glance, I was like oh it's just a different look but it's actually incredible.
- Speaker #1
There's so much more usability there.
- Speaker #0
So many more features. So yeah we want to get as many members on that as possible. I've got Em now putting my recipes up on there straight away. So we're hoping to contribute two or three a week as well of our own from here so that there's new ones every day. Perfect. 2,079 recipes on that Peppermint Club website and that is all using Peppermint products. Amazing. So that's wild. If you've got pepper and me and you don't know how to use it, you're looking for inspo, get on that website.
- Speaker #1
For what, how many years is that? Almost like seven years straight?
- Speaker #0
Seven years of cooking.
- Speaker #1
Six years straight.
- Speaker #0
Well, we're going to have to put the price up soon. It's five bucks a month, but we're going to have to put it up to ten. But we won't do it for existing members.
- Speaker #1
We'll just do it for new members. Or if we do it for existing members, we'll leave it for a while before we do it.
- Speaker #2
That sounds like an admin headache.
- Speaker #1
It's not too bad, but it's actually just... credit card fees. People don't realise that it's like five bucks but then by the time the credit card fees come out because it's um what 30 cents on every transaction. Right. It's like oh you lose. You lose 10%.
- Speaker #0
You can get anything for $5 a month now.
- Speaker #1
No, and when you think about it with like a recipe book or something, you pay $50 for 100 recipes or something. So if you're going to pay for a year, maybe we put the monthly price up but not the yearly price or something.
- Speaker #0
Yeah, that's the idea. Yeah,
- Speaker #2
that model. That's a good one.
- Speaker #1
But yearly is already cheaper, so it's $50 instead of $60. So you already get a discount if it's $60. So anyway, if you're thinking about it.
- Speaker #0
Anyway, get on the club. Join now before we put the price up. Get in there. get on it it's great it's so good um yeah you're still working on it too so it's yeah yeah yep yep cool yep tweaking stuff changing stuff fixing stuff um which is really good yeah excellent um what else oh i'll just catch up on flavors of plenty real quick because that was amazing yeah really amazing we did the three dinners at home for 32 people a night and it was just so great i I was... We went and did that yellow umbrella course a few months back. To find your contribution. To find your contribution, which is about finding your purpose in life, basically like where you add, where you contribute to other people's lives. Right.
- Speaker #2
Interesting.
- Speaker #0
Yeah, it was so interesting because I didn't really know what to expect, but then we had all these people give feedback about us, and obviously you marry up like where you contribute to other people's lives. And mine was really interesting because I was like, well, I just make people happy. I just bring a vibe I just bring the vibe self-proclaimed that and I'm like that's not a bloody contribution and he's like why not like why don't you just lean into that and like bring the vibe bring the vibe and like show up and make people happy with food what do you see as a contribution if you don't see that oh like helping the homeless or like
- Speaker #2
Or do you?
- Speaker #0
Snow?
- Speaker #2
That's what we were talking about.
- Speaker #0
Changing people's lives. Saving people off like...
- Speaker #2
Cats out of the tree.
- Speaker #0
Rescuing people who are drowning off a boat or like, yeah, rehoming kittens.
- Speaker #2
In this economy, rehoming kittens is expensive.
- Speaker #0
Yeah, but so he's like, nah, just like lean into that. And then, so the Flavors of Plenty event, I guess, is that personified. that's what what Josh said, he's like, that's like exactly what will fill your cup because it's using all your strengths. You've been strategic to da-da-da-da-da-da-da-da-da-da, but then you're able to just show up and just like woo people. People are happy, but like give them a piece of yourself. Yeah. Basically, instead of just being out the back cooking, like actually like cooking in front of them and then being able to go and sit down and talk to everyone and get to know them and tell stories and have a drink with them and chat with them. And yeah, that's what they wanted. So...
- Speaker #2
It's not exactly...
- Speaker #1
So the top's off some Prosecco bottle? Yeah,
- Speaker #0
some bottles. I'd forgot about my sword. Sword's come back out.
- Speaker #2
Yeah, I did see that pop out, eh?
- Speaker #0
Yeah, it's such a... The only thing that's hard is, like, drinking is, like, because everyone wanted me to have a drink with them. Yeah, yeah. And that was a pretty constant thing. They're like, oh, please, have a drink with us, even though it's Thursday. The people who had Thursday wanted to come on Saturday because they're like, we know you'll drink on Saturday. And I was like, oh, what if I didn't want to drink at all? I heard you had a little bit of a noise complaint oh yeah I hadn't had a drink but once I saw the girls up dancing and I'm like shit I'm going to have to nick a couple glasses I'm going to have to dance with the girls that's just what I have to do so you just got to do it so wait what happened though well so I booked a singer, a live singer and I booked them for the wrong date you So I booked Sam Cullen, you know Sam Cullen, right? Yeah, yeah, yeah. He's great, he's such a vibe and he was so excited and he was going to be the perfect singer. Anyway, I got the dates wrong, realised two weeks beforehand and Rochelle was like, I'll ask Sandon, so Sandon's Sweet Mix Kids, to do it. And I was like, probably off playing Coachella, he was playing Coachella last year. Like, he's a busy boy and he's like, yep, I'll be there. So he came, brought all his gear, took no advice from me, just sit up and like he just brought the vibe that's cool yeah he was just playing like a little mixtape for the arvo and i was like oh perfect this is chill and then he just like he just fed that crowd hey he just yeah and then it was loud like loud like we deserve that noise complaint but like it was so loud does it give you a reading or no no but it was he was waiting down the road at 940. to come and knock on the door.
- Speaker #1
You know, 1A that he walked up and he was like,
- Speaker #0
yeah. He must have had multiple complaints. There was no warning. He's like, next time the police will come. So there must have been like a whole crowd of complaints. But we moved it inside and shut all the doors and then the next night we're like right we're on this, keep it low and then move it inside, shut all the doors and we were fine. But yeah.
- Speaker #2
Hey well done for learning.
- Speaker #1
Taxophone player floating around in the pool.
- Speaker #0
Oh I know, so we came with Sandin and he was like oh you know, Lillian's coming to play with Sax and he's like get in the pool. Good day mate. It gets wet. You won't get wet. But I am wet. Sorry. Oh, yeah, anyway, it was great. 10 out of 10 feedback from everyone. I'd love to do it again. I just don't know how to get around the noise thing. But I just don't think it would be the same not in my house. But, like...
- Speaker #2
It's a really personal touch.
- Speaker #0
It is a really, really personal touch. But then if you want to do it more and more, I guess you need another option. But then how do you do that at someone, how do you convince someone to like let you, like we literally converted my garage into a kitchen. Yeah. Emptied the entire thing, water blasted it. Yeah. And made it into a.
- Speaker #1
Kitchen.
- Speaker #0
Kitchen, you can't really do that anywhere else.
- Speaker #1
Nah, I mean you just need a commercial venue that you can do it at and like, I don't know, maybe it's the staging and the props that turns it into a house.
- Speaker #2
Can you do it here?
- Speaker #0
I could do, I could do something up here but.
- Speaker #2
A massive long table out in the garage, the car park. Yeah,
- Speaker #1
you could.
- Speaker #0
You could. It's just not a nice setting. It's like looking out on a pool. Yeah, yeah, yeah. It's just not the same. You have to...
- Speaker #1
You just want your house out on the sticks.
- Speaker #0
Or like on the beach.
- Speaker #2
I can hang some photos up.
- Speaker #0
You could do it on the beach in summer.
- Speaker #1
Interesting. What about like an orchard? There's tons of orchards around here.
- Speaker #0
Yep, could do that.
- Speaker #1
Slightly different vibe, but yeah.
- Speaker #0
Yeah, I don't know. Just everything just works perfectly. So I don't know how you'd recreate that, but in a different environment. Or you just don't have the DJ. and don't have the noise which would be fine. It's just like providing an experience that you took from a dinner party, a good dinner party to like... The best night of people's lives. So you can't lose that. And all the alcohol was sponsored, so it was like unlimited alcohol. And we had, yeah, and the girls loved it too.
- Speaker #2
Who came to the party with the alcohol?
- Speaker #0
Oh, Dancing Sands, incredible, from Golden Bay. They're awesome. They do amazing stuff. And then Alchemy and Tonic, local tonic people. Beautiful tonic.
- Speaker #2
Yeah, yeah, nice.
- Speaker #0
So good. And then we had Good Buzz Kombucha, which is incredible. I love their A-class stuff, A-range.
- Speaker #2
Yeah, that's just nice, eh?
- Speaker #0
Real nice. And then Wilderkin, which is a Waihi vodka place. That was yum as well. We did chilli margs with their chilli vodka.
- Speaker #2
Sick.
- Speaker #0
And McLeod's Beer. Yeah. Amazing. So they had heaps of beer. Was just amazing, yeah.
- Speaker #1
You're almost doing like, you're almost catering a wedding. Like, you know, that's like the second half of a wedding with the dinner and a party. Yeah.
- Speaker #0
Yeah. Imagine if you could just do that. You could do it at a wedding venue. You could buy a venue and do that. Yeah. You could buy a venue and do that.
- Speaker #1
Just have, like, parties.
- Speaker #0
You just buy your own at home. Imagine. Put the commercial kitchen in and have it on an orchard or something.
- Speaker #1
Where you're far enough away.
- Speaker #0
Where you've got space. Wow, that's what I'd like to do.
- Speaker #2
So Pukiland's a good price right now, actually. Mm. But kiwi fruit orchard's not the same as a vineyard or something, is it?
- Speaker #1
But you'd do it up. Yeah.
- Speaker #0
You can plant whatever trees you want, really. It's just you just need to create, you just need to not have the... Neighbours. Neighbours. Yeah, true. And then you could put a commercial kitchen on the side of your house. Oh, that'd be my dream. That's my new dream. Oh, well, I want to do that. And then I'll just host.
- Speaker #1
Yeah.
- Speaker #0
And then we'll have chefs out the back. And then we get...
- Speaker #2
It was a while ago, but do you remember what you served?
- Speaker #0
Oh, yes, I do. we did three canapes so we did a mini yorkshire pudding with a slice of like beef eye fillet with jus um we did lamb no we did our anchovy toast with spicy chili whipped feta and basil which was nice uh and we had what was the other bite Something from the deep fryer. What was it? Oh, olives. Cheese stuffed crumb olives. Ah, yeah. Which are so nice. Yeah. Like.
- Speaker #1
I don't even like olives and they were yum.
- Speaker #0
Yeah. They're like perfect little.
- Speaker #2
That's it.
- Speaker #0
Perfect little like salty, crunchy, crispy, soft in the middle and then the cheese inside. Oh, they were mean. Those were the snacks. and then we did burrata on blueberry, like a savoury. Balsamic blueberry, I made focaccia every morning and we did like this, we did a whip brie with these kind of veggies as like a little, what do you call the veggie thing, crudités, trying to do a bougie crudités, we struggled with that dish yeah it's more of a visual kind of thing you know bright colored radishes and carrots and like baby carrots like sticking out of the whip brie. Right. But I wouldn't bother doing that again it didn't really add anything to the...
- Speaker #2
You need a real firm...
- Speaker #0
brie wouldn't you yeah well it was it's like it was a firm brie yeah yeah but i don't really i'm not into brie at the moment i've gone off it i don't know why i don't know anyway i wouldn't do that was the only dish i didn't i wasn't hungry on and then we did what did we do after that uh we had four mains was it four mains yeah we had the prawns and chorizo and i cooked that live like in the sizzling skillet so just smashed up chorizo sausages the prawns with like man rub and some garlic oil and then I put a chili butter through it and they went sizzling on the tables we had an eggplant agrodolce with macadamias and creme fraiche we had the hash sticks catch away pepper hash sticks yeah those are like made the hash yeah pressed it cut it into slabs and then deep fried it with loads of pepper and parmesan with pepper of parmesan and alpeper mayo and the lamb so matt did a lamb dish and we like sous vide we did it like 42 hour sous vide lamb shoulder and then we shredded it and we took all the jus and then like thickened it with a roux the stock and then put the lamb back through and then press the lamb again okay cut it into slaves and usually you'd crumb it so like a like a croquette kind of but we didn't want it crumbed so we pan fried it
- Speaker #1
Oh,
- Speaker #0
yeah. So it was like a pulled lamb pressed into a slab, and then we pan fried it in like a herb butter. All right. And we served it with a romesco, which is an almond and pepper sauce. Interesting. It was by far the best dish. Yeah, right. But it was funny because I knew what I wanted to do, and he's like, you can't do that. And I was like, I reckon you might be able to. do it so we we can we've invented that i'm sure someone's done it before but it's on the club i've never seen it i've never seen it anywhere yeah right so we took the inspo came from the beef nugget at ragtag in auckland yeah but that's crumbed and deep fried so they do the beef in a similar way into a cube press it pull and then they but then they crumb a deep fried server with a beautiful green sauce right so that was the inspo and i was like but i wanted to press and then we tried all these different beefs. And the lamb was by far the yummest, so we switched it to a lamb. So we tried beef cheek, we did it with a beef brawler, we did it with a beef brisket, we did it with beef topside, we did it with a lamb shoulder, lamb leg. So we were mucking around with it for a long time.
- Speaker #1
Yum. Did it get crispy on the edges?
- Speaker #0
Yeah, kind of, yeah, like, yeah, it did.
- Speaker #1
A little bit sort of caramelised. Yeah,
- Speaker #0
so he seared it to get nice and crispy and then we just reheated it in the oven and then just plated it. And then we did, or Steph made those beautiful big table side tiramisu's and we had chocolate raspberry tarts and this beautiful, a beautiful big pavlova with grilled peaches.
- Speaker #2
Nice and did you do the caviar bump?
- Speaker #0
Oh and then we did a whole caviar course, forgot about that. So caviar bump vodka shot, and then we did fried chicken with caviar.
- Speaker #2
Oh nice yeah cool. That's cool.
- Speaker #0
Yeah. Do you know what? Almost not. I don't think there was a single person who'd had that experience before. I forgot about that. Yeah. Yeah. That was like a special experience for everyone. I was like, this is not about the caveat. This is about like the experience, you know?
- Speaker #2
The whole thing sounds epic.
- Speaker #0
It was epic. Yeah. It was epic. And I probably went way OTT, you know, like you go way OTT, don't you?
- Speaker #2
As per you. Yeah.
- Speaker #0
Why I could never do it all the time because I just don't, I'd never make any money. No. I just... I just like going all the way out.
- Speaker #1
Caviar vodka, yeah. How much does that cost? I don't know.
- Speaker #2
Yeah. We'll deal with it later.
- Speaker #0
Well, the caviar was from my Ukrainian friends at the caviar dinner. Oh,
- Speaker #2
yeah. The crew up north. The crew up north,
- Speaker #0
yeah. And they're great. They were awesome. But it was $295 a tin.
- Speaker #2
Jesus. What were the tickets, sorry, for the?
- Speaker #0
Like $160.
- Speaker #2
Oh, whoa.
- Speaker #0
here you are worrying that it was so expensive but that's but then because i when i chat i had i was like i know i have to charge this but then i was like i need to make sure oh and everyone got a 50 goodie bag too yeah that's what i wanted to give everyone you know i want everyone to walk away here i am wow what an experience here i'm thinking it's 300 bucks like yeah But then I was lucky enough to get the booze sponsored, and you wouldn't get that if you did it all the time.
- Speaker #1
But you'd pay that much to go to a Blumen concert and have Maccas beforehand or something like that. Yeah.
- Speaker #2
My little six-pack of beers.
- Speaker #0
Yeah. Anyway, well done. But 32 people was the right number of people, and by the last night we had the food so smooth that I was able to say to everyone, hey, come sit. up here at the kitchen bench yeah cool talk to me while i'm doing it and like people love that too i was like you know you're here to be a part of was thursday night was like Just figuring things out. It still went smoothly. Like nothing went wrong at all. Yeah. Which was great.
- Speaker #1
I guess you've got a track record now. So it's like selling the next lot of tickets for next year's event, which I'm sure there'll be. Or whatever you do next, it'll be easy. And you'll know that you can charge $220 and get value.
- Speaker #2
Unless she buys the orchards. No,
- Speaker #0
but that's right. That's what we need to do to be able to do that all the time. But you wouldn't have people come all the time. but
- Speaker #1
No, you just want to do it like...
- Speaker #0
But you could do special occasion weddings and stuff, for sure.
- Speaker #1
Or you just do it like, you do it in like little things. You do it for a week or something like that, and then that's it. That's like the season. Yeah. You know, you do a pepper and me season.
- Speaker #0
But if I, yeah, if I didn't work here, I'd absolutely do that. That's perfect. That's a perfect thing. Could have a pool on my orchard. DJ Sear. Oh.
- Speaker #2
You could approach wedding venues off-season, couldn't you?
- Speaker #0
Yeah, I could, but... When you only have 32 people, like these places charge thousands of dollars to rent out for the night. Like you, you just, it's just, that's why I wanted to do it at home. So I didn't have the outlay of the venue high and all that, that I, that I could put it all into the food.
- Speaker #1
I reckon there'd be venues that would do it almost, almost as a.
- Speaker #2
A bit of a content.
- Speaker #1
Or like you imagine you're going, you've got your wedding booked in like a year's time or something like that. And like imagine the venue putting on this event for all of the people getting married in the next year. sort of thing as like a let's show you what no biggie does that they once a year well they used to yeah they went to and do did a little oh is that their event they do yeah they mean well imagine that but it's like throwing off the venue and you could go around venues like one a week
- Speaker #0
10 venues in tauranga and be like this is what we do you want to get set up though and like know your kitchen and know what you need and kind of know this is where you need that that commercial trailer. I mean, menu dish plates will come in and out, but... But yeah.
- Speaker #2
Very cool, very exciting.
- Speaker #0
Yeah, it was exciting and every one of the staff, because they had little girls helping me, they just felt so, everyone was just so fulfilled and they all come back to work and were like, oh it was hard coming back to work because it's just so flat. You know, when you go from having that sort of big high and Matt loved it. I didn't know how he would go with that because... It was probably alright because it was mainly all females, but he definitely liked when we would do Beast Ever Feast and stuff, and it was the Cherie show. And I think he learnt, no, he's like, OK, it is the Cherie show. That's what it's going to be. It's not an us thing, even though he's part of it. So you just have to...
- Speaker #1
He's still phenomenal help, though.
- Speaker #0
Oh, no, he is. I just think that it's just, that is what people want. So I have to be there doing that. That's what I am going to be best at doing.
- Speaker #1
Yep. That's your job. Yeah.
- Speaker #0
And his job is to be out the back cooking. It's fine.
- Speaker #1
Do the dishes.
- Speaker #0
Yeah.
- Speaker #2
He comes out to talk to the fans, eh?
- Speaker #0
Yeah, all I had was all these guys at Feast of the Feast. There was all these, like, guys come and talk to me, like, all, and there would have been, like, 20, and, you know, hugging, and they all had some drinks, so they're all, like, leaning over.
- Speaker #2
Did he roll his sleeves up?
- Speaker #0
He's like, I noticed you didn't introduce me to anyone. Look.
- Speaker #2
What are you talking about?
- Speaker #0
I don't remember their names.
- Speaker #2
Just deny it.
- Speaker #0
Met them before.
- Speaker #2
Don't worry, sweetie.
- Speaker #0
But that, yeah, well, I haven't been in that Mount Crew scene for a long time, so there's loads of people to catch up with, which was cool, actually.
- Speaker #2
Yeah, nice.
- Speaker #0
This was great. Loved it. Loved making the sandwiches there.
- Speaker #2
So, new book you mentioned before. Yes,
- Speaker #0
new book. The book is almost sent off. We're just doing the... final proofs now it looks good eh i'm so impressed yeah i am i'm so happy with it so this is the first time we've we'll be self-publishing um yeah but it's also not yeah
- Speaker #1
it's just the you gotta gotta put the money out you know we've got to oh that's your job to worry about that yeah i'm just about it you're stressed paying the bills i just um oh but
- Speaker #0
But the return will be way better.
- Speaker #1
No, it'll be really cool and I think it'll be so fulfilling.
- Speaker #0
It will be and to have Tash do the photos is great. We went to her with the concept of the photos. It's so simple, and when we were shooting it, she's like, are you sure? It almost looks like we haven't tried sometimes, underdone. But I'm like, no, that's what I want.
- Speaker #1
Super clean.
- Speaker #0
All the other cookbooks have all the napkins and spoons, and da-da-da-da-da. I'm like, I just want to focus on the food and it be about that.
- Speaker #2
This is how you make it. Yeah. Yeah,
- Speaker #0
and... We managed to bring in some of the dishes. I don't know, we just fell into this perfect rhythm and it's come out perfectly. There's sort of almost geometry, like we might have a round bowl and then a square ramekin of the sauces on the side as the dish, but it's all like... geometrical almost? Does that word sort of fit what some of the pictures are?
- Speaker #1
Possibly.
- Speaker #0
It's just even and like...
- Speaker #1
Just clean.
- Speaker #0
Clean.
- Speaker #1
And I mean it's kind of hard because as a photographer if you're trying to take photos of food often you chuck extra stuff in there to add to it.
- Speaker #0
Yeah well that's right.
- Speaker #1
It's hard to do that and make it look nice. Some of the differs.
- Speaker #0
You're looking at like curried sausages and punky ham hock soups and...
- Speaker #1
Yeah let me chuck a spoon in there, let me chuck a napkin,
- Speaker #0
let me chuck some...
- Speaker #1
Three to four curries. Let me check some. star anise things around it.
- Speaker #0
Yeah.
- Speaker #1
But that's not what you wanted, so.
- Speaker #0
Nah. Yeah, but I'm really happy with it. And then we really ramped up the baking section, actually, because we obviously don't, baking's not huge for pepper and meat, but when you think about what you use a recipe book for, it's mainly baking things. So I want this book to be used every day is the aim with it, right? So adding that, I think. Like you want to bake something with your kids on the weekend, open it up. There's a hundred options you could do in there. So yeah, very happy with it. It's come together beautifully.
- Speaker #2
What's the timeline on it? Are we allowed to talk about that?
- Speaker #0
I'm pretty sure once we get it sent off, it's three months. It'll be six weeks print, six weeks on the ocean. So what's today? 1st of May, 1st of June?
- Speaker #2
You'll be looking at the start of spring-ish. Perfect timing for Christmas.
- Speaker #0
Yeah, well probably we could pre-sell it once it's two weeks away or something. So yeah launch mid August.
- Speaker #1
Yeah I think mid August is probably the date.
- Speaker #0
If we can get it out this week. We should do. It's called Seasoned which Tash actually came up with that. We spent so long trying to think of a name for it. and nothing really worked. Because it's a book of keepers, it's your book of every day, but like go and look on the cook shelves, everything's called every day.
- Speaker #1
Yeah, yeah.
- Speaker #0
Well, Vanya's every day simple, every day comfort, every day heart, like everything's called that. So like how do you, what's another word for recipes that are used over and over and over again? Yeah.
- Speaker #1
Seasoned.
- Speaker #0
Seasoned. Spam. Seasoned. Seasoned.
- Speaker #1
Yeah, it's good. How good?
- Speaker #2
Tuna. No, it's the seasoning.
- Speaker #0
It is the seasoning.
- Speaker #2
So you guys, what's the plan of attack with it? Are you going to run? pre-sales for it or haven't decided yet? Yeah,
- Speaker #0
I think we'll just get a date first and then we'll just see.
- Speaker #1
It's going to be hard to know how many to buy. That's the big worry for me because how...
- Speaker #0
It's going to be so hard to get reprints. Do you reckon you could print a larger number and then leave half of them in China to order from? Well, you might as well just get them all over. Yeah,
- Speaker #1
and leave them in the warehouse.
- Speaker #0
Well, hopefully we can pre-sell them to split the bill. That might be helpful. Yep, okay cool, excellent. Yep, I reckon they'll sell. Because what we can do, because we're not selling to Whitcalls, Warehouse, any of those, we will sell them through our stockists and you can buy the Peppermint book from the Peppermint stockists, not Warehouse and Whitcalls, which is going to be...
- Speaker #2
Game changer.
- Speaker #0
Game changer for us, game changer for the stockists. That's going to be great and we'll have to do a bit of a launch tour, so we'll do something for sure. big birthday month that's going to be a busy month well that's an exciting little concept a little launch tour yeah yeah a few pop-ups um i'm so keen to get a food truck or something of the likes i like some sort of but you'd also di a bit more and um use other people's spaces though yeah you can but it's so hard it's really hard to use other people's spaces okay i find And other people star. Like I like to have...
- Speaker #1
People that you know.
- Speaker #0
Yeah. Yeah, but that's me because I do like, you know, flavours as an example want every detail to be perfect. Yeah. I don't want to just show up and not know what's going on.
- Speaker #1
Yeah. I think a lot of chefs are like that. Random concept that I just thought of, you know, how you can have ghost kitchens for like Uber Eats.
- Speaker #0
Yes. Where there's no, like, we should do that and we should just, like, do pop-up pepper and meat ghost kitchen. So you have to order off Uber Eats. Oh, yeah. But it doesn't matter what kitchen you're in.
- Speaker #1
But then you're sending food through Uber Eats so it's, like, arriving damp and cold and, like, do you know I hate that? Yeah. Hate that. Uber Eats should be fucking cancelled. If you want to take, like, have a meal, go out and have a, make a thing of it. It costs more to get it delivered to you. Like, go and sit down and eat it properly.
- Speaker #2
Yeah, but we're lazy.
- Speaker #1
You are lazy. Stop being lazy.
- Speaker #2
I don't know, like sitting at home ordering things on my phone. No, you can get off your own. I'll hide in my room, thanks.
- Speaker #1
Tell them I'll do that as if I'm deathly hungover.
- Speaker #2
Or like you've literally driven up to somewhere and you don't know where anything is and you're like late. It's like 11, you're like, fuck, what's open? You get some shitty bad tie from somewhere.
- Speaker #1
Oh, I'm just going to be hungry. But do you know what I do like to do? Every time I go somewhere away, I will go put... put the address into the Uber Eats and just look at all the world.
- Speaker #0
Look at what's there?
- Speaker #1
It's like, it is. Any time I get to an Airbnb.
- Speaker #0
Chuck it in.
- Speaker #1
Chuck it in.
- Speaker #2
That is weird.
- Speaker #1
Is that weird? Yeah. No, I mean, and I'll never order it, but I just scrolled it the other night when we got to that hotel in Auckland. I made the kids go out. I was like, no, we will go out.
- Speaker #2
Yeah.
- Speaker #1
But I just love looking.
- Speaker #2
What do you mean?
- Speaker #1
Like, you can have everything delivered. Like, probably because the options here are so limited. You've got all your basics. You never know. You go up there. You can have pieces of cake delivered. You can have bubble tea. You can have a creme brulee topped ice matcha. You can have 10 different sorts of pizza, 10 different sorts of dumplings. You can have roll. Oh, I just like browsing.
- Speaker #2
You'd lose your mind over in Asia, eh, buddy? I would. They'd bring you a new foot if you wanted. Yeah.
- Speaker #1
Do you do that?
- Speaker #0
Do you not do that? You Uber Eats yourself some Botox?
- Speaker #1
You can get an IV drip of hydration, eh? Yep. Does anyone else does that?
- Speaker #0
No, I don't do that.
- Speaker #1
I know the girls downstairs do it. Because me and Alicia and Tony, whenever we go in here for a food show or anything, we'd always jump on Browse.
- Speaker #2
I normally look at maps and see what's around, but it's probably her.
- Speaker #1
So good. I made the kids, because we were staying at the quarter, so I was like, right, after we pop off down K Road, we go. I wanted to go to Peachy.
- Speaker #2
Oh, cool.
- Speaker #1
It was Peppa's choice because it was her birthday. And she was like, oh, I'm at Pizza Hut. I was like, I'm not going to Pizza Hut. So we compromised on Mexicali Fresh. God, no, but I was like, oh, I'll have some tacos, a burrito, and I thought I might be able to get a mug or something. Oh, my God, it was a dump. It was a dive. Really? Yeah, like it's just completely turned to shit. But I used to quite like Mexicali in the mall.
- Speaker #0
Like as a takeaway option,
- Speaker #1
I quite enjoyed having a little. you know, some tacos or a quesadilla or a burrito or whatever. Like, I don't know.
- Speaker #2
The only one I really used to go to was Tank.
- Speaker #0
Oh,
- Speaker #2
yeah. In the mall.
- Speaker #1
Yeah, you would. Yeah,
- Speaker #2
you would. A little smoothie. A little smoothie. Smoothie and a salad. But I feel like, apart from the big players like McDonald's and KFC and Burger King, the other ones are probably getting eaten up by the individual chef or, like, the individual, like, because everyone, there's a lot of little restaurants now,
- Speaker #1
eh?
- Speaker #2
A lot, yeah. A lot. And a lot of them have a vibe.
- Speaker #1
and i feel like people like to be a part of a thing do you mean like like peachy yeah well well hopefully hopefully everything gets eaten up well yeah by little places independent yeah but you're right like the giants will never go down nah the giants will never lose a day they're too consistent like you know you're gonna be like because mexico's gone under yeah um and mexicali I mean, it was... Dead town. And there was a cool, funky taco bar just up the way, and I absolutely would have chosen to go to the cool, funky taco bar. There you go.
- Speaker #2
That was K-Road,
- Speaker #1
and I had six-year-olds with me, so I had to stay safe.
- Speaker #2
Is Inca around there? No, what's it? The Mexican place by, what's his name? Famous chef. Is it Inca?
- Speaker #1
I don't know. The K-Road's full of incredible spots to eat.
- Speaker #2
It'll come to me. What's his name? Down the... Emmet.
- Speaker #1
Josh Emmet.
- Speaker #2
Yeah. Is it Inca? Oh, is that... No, it's... Is it him? Maybe it's not. Maybe it's in Ponsonby. Sorry. I'll find it.
- Speaker #1
Well, there's just amazing... It's like overwhelming. There's too many good places to go and try. And then breakfast buffet at the Cordis the next morning.
- Speaker #2
Is that catch choice or peppers?
- Speaker #1
Well, that was where we were staying. The whole reason we stayed there was so they could have the breakfast buffet because that's what... Yeah.
- Speaker #2
What do they eat?
- Speaker #1
Well, I made them eat something savoury. I was like, you must eat something savoury before you get on the chocolate fountain.
- Speaker #0
You have to have some fruit and yoghurt.
- Speaker #1
Guess what they come back with, each of them on their plates, one hash brown, one croissant. I was like, oh my God, can you put something with some colour on there? And then when I made them go eat, they got one slice of watermelon each.
- Speaker #2
Funny.
- Speaker #1
They did all right.
- Speaker #2
This Valentine's store thing?
- Speaker #0
Yeah.
- Speaker #1
I was talking about this the other day because we were in Rotorua. Yeah, yeah. We went to the Wairiki Spa.
- Speaker #2
Yeah, yeah.
- Speaker #1
A new bougie spa. Yeah. $180, seven steps.
- Speaker #2
Minimum.
- Speaker #1
Swimming, journeying. Yeah. But it was nice. Yeah. I'm not really a spa person, but it was nice. Anyway, we drove past Valentine's. And it was still open.
- Speaker #0
They serve you with robots. Do they? Yeah. What? Yeah. Robots come and deliver your food. Well,
- Speaker #1
you don't order. It's a big buffet, isn't it?
- Speaker #0
Oh, I guess you must be able to order stuff as well.
- Speaker #1
Oh, I did think about it. I was like, we should go to Valentine's. We should go to Valentine's for an outing.
- Speaker #2
Yeah,
- Speaker #0
it's like a D2 sort of thing.
- Speaker #1
Maybe Cobb & Co.
- Speaker #0
Maybe it's Cobb & Co.
- Speaker #2
It's just a buffet. It's good. Cobb & Co. that has that machine, the steak machine, eh? And it's like half the business is this steak machine that cooks. your steak perfect. I haven't heard that.
- Speaker #1
I don't know if that's true but yeah I've not been to a Cobb and Clyde in years.
- Speaker #2
And it like puts it in this microwave or something.
- Speaker #0
I've never heard of that.
- Speaker #2
Something stamps it and it's like the, apparently it's the thing.
- Speaker #0
Google it. I just remember it for traffic lights and the little chips that you got at the start. Or the little, what was it? What did you get?
- Speaker #1
Cobb Crunchies. They were always a vibe. Traffic light, Pink Panther.
- Speaker #2
Cracker.
- Speaker #1
Nice.
- Speaker #0
frequent the Cobb and Cohen road.
- Speaker #1
We should go for an outing to Valentine's. We should. And roll.
- Speaker #2
That would actually be funny. See what it's like. I think I can remember it. The old booth seat you sit in.
- Speaker #1
Yeah, booth seats. Yeah. And, like, the adults always got the prawns. They're like, oh, it's prawns.
- Speaker #2
Prawn cocktail.
- Speaker #0
Or the seafood. No,
- Speaker #1
like, they always had cooked prawns, and I'm pretty sure you had to peel them, but it was, like,
- Speaker #2
fresh. I reckon that was my most searched thing, like, anywhere overseas is, like, where can I find jumbo prawns?
- Speaker #1
Mm. Good.
- Speaker #2
Delicious. What else is coming up? You guys, I heard rumours of a winter range.
- Speaker #1
Oh, well, that's launched today. Oh, it's 8pm tonight. Whoa. Tonight. Yeah.
- Speaker #2
What can we expect to see in it?
- Speaker #1
Some of the stuff that you... Well, we just started. So, look, we've got three meal bags back, which are not officially part of the winter range, but they're back. Mac Daddy pasta, mushroom risotto, and the lentil curry. And then we've got the sweeties, the sugar daddy caramel, and the cookie crumble topper. Nice. And then back from the Advent, kernel mustard, Dijonais and out the gate sprinkle.
- Speaker #2
And magic mushy.
- Speaker #1
And magic mushy's back from last year. And then we've just featured the Guantanamo Bay and spit roast because they're such good winter products.
- Speaker #0
Yeah, and they seem to get lost.
- Speaker #1
They do get lost. Like even I've used spit roast because I love mangrove and then I love sunshine salt so much, but I've been using spit roast all week and it's actually so nice. It's yummy.
- Speaker #2
That's exciting. It's a nice range.
- Speaker #1
It is a nice range. It's fun. we've We've been making recipes for the last few weeks with them and it's fun. It's great. So we've got loads of recipes coming, loads of videos coming.
- Speaker #2
Yeah, that magic mushy dust, I haven't seen anything like it, to be fair. Nah. It's a pretty unique product.
- Speaker #1
That is true, actually.
- Speaker #2
Like, I've never, like, you guys stopped making it for a bit.
- Speaker #0
We couldn't get one of the mushroom powder or something like that and it just got a little bit too hard. I think people might be a little bit scared of it.
- Speaker #1
Well, because so many people don't like mushrooms, but it's just an umami flavour. It's yum. It's so yum. It's pot pot, beef stew, anything you want a bit of depth to.
- Speaker #2
Add so much flavour. Put it in my mints. Yeah,
- Speaker #1
put it in your mints.
- Speaker #2
It's so good.
- Speaker #0
It's not an overpowering flavour.
- Speaker #1
Creamy sauce. So, like, even if you just want a creamy chicken pasta, but you don't like mushrooms, like, just put some of that in there and it just gives it that.
- Speaker #0
Add so much flavour.
- Speaker #2
Real wallop.
- Speaker #1
Can't buy that kind of.
- Speaker #2
No, no, no. Can you? No. Even Johnny doesn't.
- Speaker #1
I just, what else did I, I don't know. Oh, Amersfield's just been named third best restaurant in the world. Wow. $695 per head is their set menu. Wow. Yeah.
- Speaker #2
Has that gone up?
- Speaker #1
That's gone up from what I was aware of, yeah. I'm pretty sure it was $500, $600-ish for per head,
- Speaker #2
yeah. Oh, okay. That's. That's an amazing result.
- Speaker #1
That's a fucking big piece of news. Like, that's huge. I've almost,
- Speaker #0
like... How do we get your flavours of plenty to $700 a head?
- Speaker #2
Well,
- Speaker #1
it's all smoke and mirrors.
- Speaker #2
It's noise complaints.
- Speaker #1
It's smoke and mirrors. It's a show. It's a show that's put on alongside that. You serve it in a smoking piece of bone that you've taken off someone you killed. Yeah.
- Speaker #0
Off the books.
- Speaker #1
I can smoke.
- Speaker #2
It's peach still watermelon. Give him the green whistle. Give him the green whistle. That's
- Speaker #1
It's infused with a watermelon essence.
- Speaker #2
Cornedos, eh?
- Speaker #1
No, but even, like, the uniforms, like, they used to be Karen Walker or, like, the wine from the vineyard is exceptional. It's all those little details. Well, I'd love to go again and actually not drink and just maybe experience it a bit more properly because I'm wondering if that was my problem is that But honestly, two or three wines, I just feel like I'm not focused on that anymore.
- Speaker #0
You're buzzing. You're vibing.
- Speaker #1
My palate was exhausted because there was 10, 11 things.
- Speaker #2
My palate was exhausted.
- Speaker #1
It was. I stopped thinking it was yum. I was like, I just want to eat a steak or something, like maybe, but I'm wondering if it was my frame of mind.
- Speaker #0
How many people do you think they serve a night? Do they have a set time? Is it like you go to sleep?
- Speaker #1
We can show up at 7 o'clock. Yeah. No, no, no, no, no.
- Speaker #0
They stagger it. Right.
- Speaker #1
Yeah.
- Speaker #0
Interesting.
- Speaker #2
Yeah. Is it always set menu? Yeah.
- Speaker #1
Yeah. So I need to go back and do that again with a more Yeah, I need not drink, eh? Honestly, I know that wine adds so much to a meal and can add so much, but I yeah, two glasses of wine, my Doing something different.
- Speaker #2
Words of knowledge. You are right. Like, alcohol plays a part in it too.
- Speaker #1
I don't know how people, maybe I'm more sensitive to alcohol these days.
- Speaker #2
Maybe.
- Speaker #1
No, now I've always two glasses of wine and I want to party. Hey,
- Speaker #0
bro,
- Speaker #1
I'm out. Bye.
- Speaker #2
At least you're authentic.
- Speaker #1
Oh, that is one thing that I am. Yep,
- Speaker #2
100%.
- Speaker #1
I had a piece of jam on toast yesterday. White toast.
- Speaker #2
That's not what I'm saying.
- Speaker #0
No. Let's make a team talk out of that.
- Speaker #2
I had a piece of white toast the other day too.
- Speaker #1
And I was just thinking, I was like, this is nice. And I just don't think I've ever been a jam on toast person in my life, have I? Because my kids wouldn't really have jam. Matts kids have jam. So there was just an extra jam toast floating around with a lure pack butter. A little bit of butter, yeah. Do adults just go around eating jam on toast?
- Speaker #2
I had eggs on toast with white bread.
- Speaker #1
Oh, egg on toast I'll eat every day. That's an adult thing.
- Speaker #2
But white death bread?
- Speaker #1
Thick white? Yeah. It's got its place.
- Speaker #2
With the right amount of butter and salt, I think anything's got its place.
- Speaker #1
That's very true. But yeah, I really enjoyed that. I was like, oh, this is a nice little thing. I have a jam on here. I'm going to find myself having a jam on toast every afternoon.
- Speaker #2
Do you think it's kind of like potatoes in a way? Like, it's basic as, and everyone kind of like always lets it go like, oh, that's basic. But it's mean at the same time.
- Speaker #1
But potatoes could be anything.
- Speaker #2
Yeah, but only when you're like.
- Speaker #1
Yeah, yeah, yeah.
- Speaker #2
It's like in white bread though. You could cut up a bloody bread pudding if you wanted to. Yeah,
- Speaker #1
you could. Yeah. Remember that time we told everyone's personalities into bread types? Yeah. And we called Tash white bread.
- Speaker #2
I can't remember what that said.
- Speaker #1
You're a basic. Just a basic, people-pleasing white bread. She was high, bro.
- Speaker #2
You were 40 for Kasha. I can't remember that one.
- Speaker #1
Yeah, you were probably like a wholemeal spelt gluten-free.
- Speaker #2
Yeah, I was sounding tough and annoying.
- Speaker #0
Chewy.
- Speaker #1
Chewy, yeah, lots of substance. I'm pretty sure I was brioche because I was like... The best. Well-liked, buttery,
- Speaker #2
complex. Naughty.
- Speaker #1
Yeah, naughty.
- Speaker #2
Steve must have been bloody... He would have been rye.
- Speaker #1
I can't remember.
- Speaker #2
Hand-milled rye.
- Speaker #1
I remember we spent a lot of time discussing it.
- Speaker #2
Nothing else to do.
- Speaker #1
We had a great old time in that lockdown.
- Speaker #2
Yeah.
- Speaker #1
It was just a ball.
- Speaker #0
Yes.
- Speaker #1
Yeah. The four of us got dressed up in our finery, and then we all went outside and then, like, turned it into the afterball and knocked on the door again. We were like, ooh, the box of beers.
- Speaker #0
We're coming in for the afterball.
- Speaker #2
That's the afterball. Just laughing at ourselves. Like, no one's watching. It's not like there's a camera watching us giggling. Yeah,
- Speaker #1
we were giggling, giggling, giggling. That was great.
- Speaker #2
It's wild to think that we're all in lockdown at one stage, eh? Yeah,
- Speaker #1
it's been five years now, and it was just wild. Like, if that happened again, it just wouldn't work. Like, no one would care, eh?
- Speaker #2
Nah.
- Speaker #1
You just wouldn't.
- Speaker #0
But it's so weird because it kind of happened twice. Like, I remember that first lockdown, but no one was wearing masks. Right, well, like, masks weren't a thing in that first lockdown.
- Speaker #1
Well, you weren't allowed out of your house, so you didn't need a mask.
- Speaker #0
And then it was, like, the second one where it was all the masks. Like, it was...
- Speaker #1
Because we didn't have any masks, I think.
- Speaker #0
We can't speak for a while. It was washing hands and hand sanitiser that first one and then it was the second lot of lockdowns that were all bare masks.
- Speaker #2
We could end up in a war soon with old...
- Speaker #1
Oh gosh. There's blackouts in Spain. Yeah, what's going on? Four earthquakes last night. Two on top of New Zealand, two on the bottom, right on the fault line. So if that's any indication, the fault line's about to go. The fault line will go in our lifetime. The Alpine fault.
- Speaker #2
because what's the repercussion of that well it depends it depends how big how big the how much i've come conspiracy person you are oh it's if that's all true that's this fault line under new zealand that's due to yeah yeah yeah every every land's essentially a fault line isn't it well
- Speaker #1
there's four lines all over the world but they all go you know they all like every continent every sort of whatever thousand years or two ten thousand years or whatever and ours is is well overdue. So to have two earthquakes at the top of the fault line and two on the bottom.
- Speaker #2
It's overcooked.
- Speaker #1
It's overcooked. Yeah. Like pouring water into a cup, apparently, said the scientist I was listening to this morning. Pouring water into a cup. So flowing.
- Speaker #2
She's flowing. So can you like massage it and make it go down? Yeah.
- Speaker #1
I have to start drilling. Hey, take some pressure off.
- Speaker #2
Chill out.
- Speaker #1
Chill out.
- Speaker #0
Have a massage, eh?
- Speaker #2
Ground.
- Speaker #0
You need some urethane, eh? You're under a bit of pressure.
- Speaker #1
We're on the fault line. It goes. It goes. Right. So it could go in any spot. And obviously if it goes in a super, super populated spot, it will be much worse. But they have a bit massive meeting about it every year to like plan for the fallout of it.
- Speaker #2
Or the alcohol out and get it drunk. Oh,
- Speaker #1
yes, it's lazy.
- Speaker #2
It just hangs out. Ah, I can't be bothered.
- Speaker #1
Anyway, yeah, I'm thinking about things like that because I get too caught up. I just can't do anything. I can't cope with the sort of,
- Speaker #2
you know. Extreme things? Yeah, nah. Yeah, it's out of our control.
- Speaker #1
And those, all the comets. I watched that movie, the one where they try and make it to the bunker. They're all trying to get up north to Canada or something, like north of Canada to get, and there's only one, because if a well gets wiped out, there's only one safe underground bunker. What is this? For like 10 years until they're allowed to back out because of the radiation on the surface of the planet. oh is that um silo nah but there's lots of movies like like that yeah right okay um end of the world kind of thing oh and it just doomsday doomsday and then i get real scared like i'm just lying on the couch i'm just scared i'm just scared did
- Speaker #2
you watch doomsday preface no but shree shree it's funny this one dude trained all his kids to be like military agents or something and they're shoot guns and all sorts of stuff.
- Speaker #0
The amount of people that actually just have bunkers is just nuts.
- Speaker #2
Yeah, it's pretty wild, eh?
- Speaker #1
Put one in my orchard.
- Speaker #0
Put one in your orchard.
- Speaker #1
I will, and it'll be an extra bonus, yeah.
- Speaker #2
Just in case.
- Speaker #1
It needs to be real fast. I need to be able to live there for 10 years.
- Speaker #2
You'll be having more balls, that's for sure.
- Speaker #1
To make sure you've got good people to repopulate the earth.
- Speaker #0
Like quality people.
- Speaker #1
Like quality people!
- Speaker #0
I'd be asking, sure you haven't introduced me to these guys before?
- Speaker #1
Why are they showing up in our bunker?
- Speaker #2
What do you mean they're coming in the bunker?
- Speaker #1
Hey, it's our duty to society.
- Speaker #2
It's a cup face. Oh, fuck, it's a fool. I'm a fool. It's a scientist.
- Speaker #1
Can't argue with science guys. All right. Okay. Well, that was my update. Anyone else got anything?
- Speaker #2
We're probably running time here. Perfect It's a good amount of time Yeah well I hope back We'll be back next week Promise
- Speaker #1
Put it in our diaries Get it on the calendar Yeah we're supposed to do Every Tuesday Yep Tuesday morning 9.30am Yep That's what it is Every week Bring something to talk about Tell us what you've cooked What you've eaten And we'll have our Tasting segment back Oh yeah Let's get the tasting segment back That was good Yep We should bring back The follow of the week too Should Request for that Right Because there's some good people I follow at the moment. I'm off in four weeks on my trip.
- Speaker #2
Ah, that's quite exciting. Maybe that's what that's...
- Speaker #0
Guest segments or something like that.
- Speaker #1
Yeah, true. You guys are going to need some help.
- Speaker #0
Carry the arm. Wait,
- Speaker #1
yeah. You can get...
- Speaker #2
Oh.
- Speaker #1
We'll figure it out. There's a few people actually I have had on the list to get in. But yeah, you'll figure it out. Okay.
- Speaker #2
Perfect. All right,
- Speaker #1
we'll be back next week, Tuesday, 9.30. Perfect. Well, you probably won't get released till Friday, Thursday. Thursday,
- Speaker #0
Friday.
- Speaker #1
Thursday.
- Speaker #2
Talk to you soon. Bye. See ya. Bye.
