341 - Pizza for the People: Jury Selection

The date is locked in and the jury selected for the Pizza for the People showdown between full-blooded Italian Luca, and 1/8th Italian Hamish! Andy has been surprised and delighted by something his plumber did in his kitchen, and Hamish probably won’t be trusted to book any holiday excursions for his family again anytime soon. 1. 100 pizza jury is selected 2. Power moves 3. Plumber’s plate stacking skills pleases Andy 4. Holiday cooking class fail

• 0:02Speaker 00

  A Listener Production.

• 0:07Speaker 01

  Activate your internet, because the Hamish and Andy podcast starts in three, two...

• 0:17Speaker 01

  Sorry, it's still buffering. One.

• 0:23Speaker 02

  Ahoy to me Fieris. Hamish.

• 0:27Speaker 03

  We're mispronounced Wheels.

• 0:33Speaker 03

  Even if we are, we're scraping the barrel for these.

• 0:38Speaker 02

  No, not that. Ahoy to me Bactrianus.

• 0:41Speaker 03

  Ahoy.

• 0:42Speaker 02

  Jack.

• 0:42Speaker 03

  Fieris Batri- Batrianas?

• 0:44Speaker 02

  Back-trianus.

• 0:47Speaker 03

  No guesses.

• 0:48Speaker 02

  No guesses.

• 0:48Speaker 03

  Does sound like just a soccer team from another country, doesn't it?

• 0:52Speaker 02

  Yeah.

• 0:52Speaker 03

  Players you're not aware of.

• 0:53Speaker 02

  Yeah, yeah, yeah.

• 0:54Speaker 03

  Fieris, back to Bactrianus.

• 0:56Speaker 02

  And I'm Domidarius.

• 0:59Speaker 03

  Oh, again. Through to Domidarius.

• 1:02Speaker 02

  He's done it. Why has he paid so much? Dromidarius, it must be.

• 1:06Speaker 03

  My mistake, Dromidarius, first time commentating.

• 1:10Speaker 02

  Okay, how do I give a clue here? We're camels.

• 1:13Speaker 03

  Oh, yeah, we're camels. The Latin names for camels.

• 1:16Speaker 02

  How do you know? The Dromedary is a camel.

• 1:19Speaker 03

  There's not many other places that you see Dromedary.

• 1:21Speaker 02

  Well done, you two! That's what I was like, how do we give a clue here? And you go, we're camels.

• 1:26Speaker 03

  Why don't we just give the answers?

• 1:29Speaker 03

  Yeah, is it one hump, two hump?

• 1:31Speaker 02

  We are the three main types of living camel.

• 1:35Speaker 03

  Interesting.

• 1:36Speaker 02

  There's a few that have, uh, that have died.

• 1:38Speaker 03

  Didn't make it.

• 1:39Speaker 02

  The, uh, the Fieris, two humps, the Fieris, sorry, two humps. Only truly wild camel living today.

• 1:45Speaker 03

  Yep.

• 1:45Speaker 02

  So free.

• 1:46Speaker 03

  Only truly wild.

• 1:47Speaker 02

  Yeah.

• 1:47Speaker 03

  Some others say they're wild, but then you catch them at night sleeping in a motel.

• 1:55Speaker 03

  Backtree Arness, Jack, two humps as well. It's a two-humper.

• 1:59Speaker 02

  Nice.

• 2:00Speaker 03

  Domesticated. Cold deserts of Central Asia. And then the Drumaderis, Oderius, is the one hump most common. Makes up 90% of the world's camels. We have a heap of them here in Australia.

• 2:13Speaker 02

  I would say, though, I thought they were wild, the ones running through the outback.

• 2:17Speaker 03

  Yeah, I remember someone saying...

• 2:20Speaker 02

  I mean, that's a good question, but they're not na... Is there a difference between native and wild?

• 2:24Speaker 03

  No, I mean, yes, but you can be just wild and not native. But the, I think, wasn't there a million camels? Someone told us once. We're moving in caravan of courage. I remember we were driving across the street and they're like, hey, keep an eye out. There's an estimated million feral camels.

• 2:40Speaker 02

  I think we've got more camels in Australia than any other country in the world. Like, we've got the most camels.

• 2:44Speaker 03

  They boomed. They boomed. And it was that original, you know, there was like 12 that came out for Birkenwells or something.

• 2:51Speaker 02

  Yeah.

• 2:52Speaker 03

  Got away.

• 2:53Speaker 02

  Yeah, and then got their freak on.

• 2:54Speaker 03

  They horny. Maybe Birkenwells didn't let them have sex or something because once they got on their own, they made a million.

• 3:01Speaker 02

  They were wild camels. They were more than a two-humper.

• 3:04Speaker 03

  They were related to the horny goat.

• 3:08Speaker 02

  Ahoy also to Cody. He went to hamishannity.com and used the very, very easy to use system to upload what he's been up to.

• 3:16Speaker 04

  Howdy, guys. It's Cody from the US over in Southern California. Not sure if news of the soccer win has reached you yet, but the United States just beat Australia 2-0 in the World Cup.

• 3:27Speaker 02

  Spoiler.

• 3:28Speaker 04

  So I just wanted to check in and see if everyone's doing okay with that news. But there's something from your side of the world that just reached me, and I think it's important to make you aware of it, given Hamish's recent fart experience. There's a new Australian study where researchers had people track their farts in an app called Chart Your Fart, which feels like something Hamish would have invented if he had grant funding. They found Australians average about five farts a day, and most of that action happens between 6:00 and 10:00 PM. So Hamish waking up the whole house with one in the early morning is not normal. Scientifically, that's off schedule, and I think it's worth further investigation. Cheers, guys. Pass gas with gusto.

• 4:09Speaker 03

  I did.

• 4:10Speaker 02

  Yeah.

• 4:10Speaker 03

  Yeah, great. Love to see just how much of an outlier that fart was.

• 4:16Speaker 05

  Fluffs a day?

• 4:17Speaker 02

  Yeah.

• 4:18Speaker 03

  I mean, do you put your phone in your back pocket and just leave it running? Or do you have to log it manually?

• 4:25Speaker 02

  No, I think it's logging it manually.

• 4:27Speaker 03

  Yeah.

• 4:27Speaker 02

  Yeah.

• 4:27Speaker 03

  Cause if you.

• 4:28Speaker 02

  Like checking the Ray Gage back in nineteen eighties.

• 4:31Speaker 03

  If you were like, guys, don't laugh about this. This is a medical thing. It's science, but I'm, I'm got an app on my phone. I've got to let it run all week.

• 4:40Speaker 02

  Yep.

• 4:40Speaker 03

  Just measuring how many times I fart. Please don't run up to me and make fart noises. Like we are trying to do this. It's like, it would be a free for all.

• 4:46Speaker 02

  Yeah, no whoopee cushions.

• 4:47Speaker 03

  Yeah. Yeah, it would just be relentless. People just sneaking up to you with tubers and stuff. It would be, it'd be awesome.

• 4:54Speaker 02

  Hey, and the World Cup has been and gone, but there's another challenge that has really caught the country's attention. It's the pizza challenge.

• 5:03Speaker 03

  Yep.

• 5:04Speaker 02

  Laid down to you by Luca.

• 5:07Speaker 03

  Yeah.

• 5:07Speaker 02

  A fella who didn't know, but you've become acquainted with, who runs a pizza shop that is lauded. And for people who don't know this story, this is the background.

• 5:18Speaker 06

  Unexpectedly.

• 5:19Speaker 02

  This is happening.

• 5:20Speaker 06

  A one eighth Sicilian man is set a challenge.

• 5:24Speaker 02

  He goes, I challenge you to make a better pizza than me.

• 5:26Speaker 06

  By a man who could only be described as full blood Italiano.

• 5:32Speaker 07

  Hello everyone guys. Ciao, ciao guys.

• 5:35Speaker 06

  Three pizzas.

• 5:37Speaker 03

  I want to take on the best.

• 5:38Speaker 06

  Two men.

• 5:39Speaker 07

  It's gonna be very hard for you.

• 5:41Speaker 06

  One winner.

• 5:42Speaker 07

  Wow, I'm very risky for my brand.

• 5:44Speaker 06

  And one hundred delicious reasons to leave it all on the line.

• 5:48Speaker 07

  You need to do at least good as I do. If you are able to do that, you win one hundred pizzas.

• 5:54Speaker 06

  The one hundred pizza challenge.

• 5:56Speaker 03

  I can't wait to be spinning discs with you.

• 5:58Speaker 06

  Coming soon.

• 5:59Speaker 07

  Oh man, that's gonna be so **** funny. I love it. I love it.

• 6:06Speaker 02

  He joins us now. The hundred pizza challenge, pizza for the people. Luca, ahoy and ciao to you, my friend.

• 6:13Speaker 07

  Ahoy guys.

• 6:15Speaker 02

  We're great. Now Luca, I need to apologize first up because apparently Carly, who works with us here and the producer, apparently you text us a couple of weeks back when the, when your episode came out, you went, oh my God, I didn't realize I was being recorded now. We thought that.

• 6:30Speaker 03

  Oh wow.

• 6:31Speaker 07

  We know, guys. Yeah, and people text me, say, Luca, what's going on? You are in a podcast. Oh, wow. Fantastic, though.

• 6:40Speaker 03

  Yeah.

• 6:41Speaker 07

  It's very exciting.

• 6:42Speaker 03

  That does make it more glad you feel that it makes it more exciting. Because, sorry, yes, we're so used to when we go, hey, it's Hamish and Andy here.

• 6:49Speaker 02

  Yeah.

• 6:50Speaker 03

  We.

• 6:50Speaker 07

  Ciao, guys.

• 6:51Speaker 02

  Yeah.

• 6:52Speaker 03

  It just sort of, it's just sort of, we think it's implied that, you know, we're calling from the studio. That you're right.

• 6:57Speaker 02

  Yes.

• 6:57Speaker 03

  And just to let you know, you're on the podcast again.

• 6:59Speaker 02

  Yes.

• 7:00Speaker 03

  And this is for the show.

• 7:01Speaker 07

  Hello to all the audience then as well.

• 7:03Speaker 03

  Oh, what a man.

• 7:04Speaker 02

  Yes. So, Luca, we have set a date for the challenge, which is very exciting. You're familiar with the date. Are we making the date public?

• 7:14Speaker 03

  No, I think we just, it's a couple of weeks away because we don't want hordes of people throwing off me, throwing off Luca, you know, at the back as I pull into the pizza shop, rocking the car, yelling, you're never gonna do it, mate.

• 7:26Speaker 02

  Within the next three to six weeks then, let's just say, let's just say that.

• 7:30Speaker 07

  Okay.

• 7:31Speaker 02

  Um, what we need to do though is nail down the rules between the two of you. We went, we battered out a fair bit of it. We're gonna have six jury members though. Jack will be the jury foreman, so he's gonna be there. And we thought today, Luca, like any good trial, I was gonna present to you a lot of people that have come forward wanting to be part of the pizza jury. And you and Hamish have to be happy with everybody that's registered. So there's no bias. Okay? So you've got the right to veto anyone as I go through the applications. Does that make sense?

• 8:04Speaker 07

  That's, that's, sounds good. Yeah.

• 8:06Speaker 02

  Okay. There's three pizzas. Hamish gets to make two, you get to make one. It's in front of six jury members.

• 8:13Speaker 03

  Yep.

• 8:13Speaker 02

  They will all just put forward what they thought was their best pizza.

• 8:17Speaker 03

  Yep. And we cut, so everyone gets one slice. They come out, pizzas come out one at a time.

• 8:20Speaker 02

  Hmm.

• 8:21Speaker 03

  And you gotta, you know, you can have your own system, how you score it. And then, yeah, pizza one, two or three, they'll always be served hot.

• 8:28Speaker 02

  Yes.

• 8:29Speaker 03

  And you get one slice each. So I don't think anyone will be, well, actually, I'm gonna ask the jury, how many pieces of pizza do you normally eat? If I'm, I'm a five or a six kind of slice guy.

• 8:40Speaker 02

  I think they should just have one of each.

• 8:43Speaker 03

  Well, they have to have one of each, but some people eat like a bird. And by the third piece, they're like, oh God, no, I'm full. And they don't enjoy the third piece. Um, I never enjoy my sixth piece, but I very much still enjoy the third piece, you know?

• 8:55Speaker 02

  Yeah.

• 8:56Speaker 05

  Maybe they don't have to eat to completion.

• 8:58Speaker 02

  Per slice.

• 8:59Speaker 03

  I just don't want people that can't handle three slices.

• 9:01Speaker 02

  Yeah, I know what you're saying. Well, we'll get to that later down the track. But in the meantime, we will cut the pizza into six slices. And then so the six jury members will finish that pizza. So they can be, can't be accused of a slice being slid in. And they can be like, deal or no deal. We check that all slices are gone. So there's no confusion. I'll now present to you people that want to potentially be part of the jury. And you two both have to say you're fine with it. Okay, Luca?

• 9:30Speaker 07

  Da, fantastic.

• 9:32Speaker 02

  Okay. This is from Casey. Ahoy, boys. I've just listened to the recent app about the pizza showdown. As someone who lives in Endeavour Hills.

• 9:41Speaker 03

  Yeah, great.

• 9:41Speaker 02

  And frequents La Calabrese, which is the.

• 9:45Speaker 03

  Okay, yep, that's the pizza shop. That's Luca's shop.

• 9:47Speaker 02

  I commend your bravery. It's a showdown I would love to witness. I would love to apply to be part of the jury. I promise to be non-bias member.

• 9:55Speaker 03

  Okay, this worries me because they're a regular customer of Luca's. He's probably charmed them. We can hear how charming he is. They probably love Luca. And they would also already know what his pizza tastes like.

• 10:08Speaker 02

  Yeah.

• 10:08Speaker 03

  They have a reference.

• 10:09Speaker 02

  It's a good point. You're going to veto him?

• 10:12Speaker 03

  I don't think I can have someone coming in that knows what the pizza tastes like because it'd be too obvious to them.

• 10:17Speaker 02

  Luca, do you have a problem with Casey being on the jury?

• 10:20Speaker 03

  No, of course.

• 10:20Speaker 07

  No, I actually love to have Casey in the jury.

• 10:25Speaker 02

  Okay, it's a veto, it's a veto. No, no, sorry, sorry. Casey's gone.

• 10:30Speaker 03

  Now, I'm not excluding, I'm not excluding Casey from celebrating in the win afterwards. Because again, the prize here is if I win, there'll be a hundred pizza credit put at the shop. We're not going to eat a hundred pizzas. We, this is pizza for the people. That's what I'm, that's who I'm doing it for. And I guess it's a bit of an honesty system. You don't have to be completely, you know, down on your luck. But I would like it to be people that.

• 10:55Speaker 02

  Well, I think, I think we said that those who have a hamish, any loyalty to it, that might be the way that we.

• 10:59Speaker 03

  But I'd, I'd extend it even further. I'd just go, just self-select to go, you know what? Our family could use four pizzas. For whatever reason, we've had a tough week. Pizza for battlers.

• 11:09Speaker 02

  No more than four.

• 11:11Speaker 03

  No more than four, but by the same token.

• 11:13Speaker 02

  Maximum order four.

• 11:14Speaker 03

  Be respectful with how you're doing it.

• 11:17Speaker 02

  Nice. Okay. Second person applying for the jury.

• 11:22Speaker 02

  Her name is Keely Judge. She said, I'd love to join the panel of judges. As my surname is Judge, I feel like it's a task I was literally born for. We're having pizza for dinner tonight as my partner and I sit down to watch the footy. So I consider this training and hopefully I can be a part of the big day. You're, love your work, Judge Keely, AKA Keely Judge.

• 11:43Speaker 03

  That's a yes from me.

• 11:45Speaker 02

  Luca?

• 11:46Speaker 07

  Yes, sir.

• 11:47Speaker 02

  Yeah, okay. Were you saying yes as in you're there or yes, you're happy with that person to be on the jury?

• 11:52Speaker 07

  I'm very happy. I've confirmed this second judge.

• 11:55Speaker 02

  Okay, great, great, great, fantastic.

• 11:57Speaker 03

  She sounds great.

• 11:59Speaker 02

  Um, Emma, she'd like her application, uh, for the, to be part of the people's jury for the pizza. My qualifications include being a lifelong pizza lover who partakes frequently, a South Indian suburbs native who is local to Luca's shop but has never been before.

• 12:15Speaker 03

  She's in.

• 12:16Speaker 02

  I'm also a nurse and it's nice to reward nurses with pizzas.

• 12:20Speaker 03

  She's double in.

• 12:21Speaker 02

  Yeah. Uh, Luca, you happy with that?

• 12:24Speaker 07

  I'm very happy.

• 12:25Speaker 02

  Okay, done. Callahan, I just heard the episode laying down about a hundred pizza challenge. I live in Endeavour Hills. Well, I'd love to be a part of the pizza jury. I recently completed actual jury duty. So I know what it takes, I have experience with juries and I know how to act unbiasedly. I also have much experience with pizza eating. I like it a lot.

• 12:48Speaker 03

  Good, yeah, very much in.

• 12:50Speaker 02

  Yeah, in.

• 12:51Speaker 03

  Very much.

• 12:51Speaker 02

  Luca?

• 12:53Speaker 07

  Yes, I really actually happy to have someone that understand very well about pizza.

• 12:58Speaker 03

  Okay, great, yeah, exactly. You want an expert on that, yeah.

• 13:01Speaker 02

  Great, great. Angela, were we three in? Got two to go. I'd like to put my hand up to be judge for the pizza bake off. It's not his official name.

• 13:13Speaker 02

  I'm currently between jobs, so I have time and leisure to undertake grueling taste tasks. I live outside the state, so no bias to the location. I can pay for my own flight, cheapest possible available. Now we'll fly you in.

• 13:26Speaker 03

  Now we'll fly you in.

• 13:27Speaker 02

  I do love a good pizza. The type of pizza, no, I've got to retract that last bit. I'm not going to say the type of pizzas that this person likes.

• 13:35Speaker 03

  Don't say that because that's just what we'll cook.

• 13:37Speaker 02

  Yeah. But how do you feel about Angela?

• 13:41Speaker 03

  In.

• 13:41Speaker 07

  I think, ah, she's perfect.

• 13:45Speaker 02

  Perfect.

• 13:47Speaker 03

  Not, I mean, at the more serious end, when they do jury duty and jury selection, this is just based on movies, but you do never see a lawyer just like, kind of lovingly say, I think you're perfect.

• 14:00Speaker 03

  You're the jury member we've always dreamed of.

• 14:03Speaker 02

  Final one then, potentially. This is from Caleb. Dear hiring manager, I'd like to formally apply for the position of pizza judge. See my attached resume. And he's just attached a photo of him eating a pizza.

• 14:17Speaker 03

  He's in. He's in. Where's Caleb from?

• 14:21Speaker 02

  No idea. Luca, you happy with Caleb?

• 14:24Speaker 07

  Yes. Yes, the resume guy is a legend, of course.

• 14:29Speaker 02

  We have a jury. That was quicker than I thought. We have a date coming up. Expected in the next three to six weeks. We'll get, if you, people are interstate that I've read out, we will make sure we fly you in, cheapest available. How are you feeling, Ham?

• 14:43Speaker 03

  Yeah, I got one more thing to add. Luca, you very generously in our last meeting was like, hey, you can just use my pizza dough that I'm making here because the dough is so critical to the pizza, really. Do you think, Luca, though, I worry that if I win using your dough, I'll sort of still feel like, you know, a huge part of it was. I was, I was driving someone else's car and they had brake assist on and I was, you know, did I really win the race? What are you guys think? Do you think I should have to create my own dough and bring it?

• 15:19Speaker 07

  But you know what, Emi, sorry that I interrupt guys. The thing is like two pizza and one pizza. So if I don't wanna also, because the, the judge gonna be like influenced by that because they're gonna see two pizza, similar color, similar crunch and maybe they gonna guess.

• 15:39Speaker 03

  Yeah, you're right. Actually, we do have to use the same dough.

• 15:42Speaker 07

  Let's make it really, they, they really can know who made it.

• 15:46Speaker 03

  Ah, it's true.

• 15:47Speaker 07

  Already when you, if you're gonna stretch it, already laughing, I, I don't know. I thought maybe I underestimated you, but already stretching it like it's already big job, you know what I mean?

• 15:57Speaker 03

  Like, fair enough.

• 15:58Speaker 07

  They're not gonna help that much.

• 16:00Speaker 03

  Well, I think, I think you raised a great point. Because otherwise if he goes, well, pizza number one was a beautiful kind of white thin crust of pizza. Pizza number two was a lump of wholemeal dough with some pineapple, with some tin pineapple jammed on it. And then pizza three was great, but I do wanna win the hundred pizzas. So I'm gonna say number two was the best. Yeah, you can't do that.

• 16:22Speaker 02

  That's why I'm worried about the, the two from you and the one from Luca. Because I mean, are we gonna see, are they gonna notice two similar?

• 16:29Speaker 03

  How about this? How about this? We, one of us will do two, one of us will do one, but we toss a coin before our hand to start. And the, the jury never knows who did two, who did one.

• 16:41Speaker 02

  Oh, I love that.

• 16:42Speaker 03

  Cause that way they're not kind of calculating to go, okay, well, I'm trying to give the win falsely to him. You just have to go off your heart.

• 16:49Speaker 05

  Well, then you might as well just do one on one because that, the idea was to give you a handicap, I think. So that you have two shots to beat him.

• 16:56Speaker 02

  And also if there's two good pizzas and one poor one, they'll know the good ones are coming from.

• 17:00Speaker 03

  Maybe it's just one on one.

• 17:02Speaker 02

  I think it should just be one on one.

• 17:03Speaker 05

  I forget, what, what?

• 17:04Speaker 03

  I can't quite remember why we're doing three.

• 17:08Speaker 02

  I think it's just one and one.

• 17:10Speaker 03

  One and one, and you just don't know which one it was.

• 17:12Speaker 02

  Yeah.

• 17:13Speaker 03

  Like.

• 17:13Speaker 02

  And these people have never been to this pizza shop.

• 17:16Speaker 03

  Yep. Who wants to kick first?

• 17:17Speaker 07

  True.

• 17:17Speaker 02

  Yeah.

• 17:18Speaker 03

  I think that sounds fair, Luca.

• 17:20Speaker 02

  You happy with that, Luca?

• 17:21Speaker 07

  Yeah, yeah, yeah, yeah. That sounds a smart way to do it.

• 17:25Speaker 03

  Okay, this is so exciting.

• 17:26Speaker 07

  So guys, but the judge, what's gonna judge actually? Like the bite, the dog crunch, or mainly the topping flavour balance?

• 17:35Speaker 02

  I think it's just.

• 17:36Speaker 03

  I think you raise a good point. Do we give a scorecard out, Andy? So each slice, so here's how I imagine it. Each slice has, let's say there's five things, right? Out of 10 that you score, like you said, Luca, that a real pizza judge would judge on. So it's the texture, it's the crunch, it's the whatever it is, the mouth feel, the consistency, how well you think it's cooked, whatever. So each slice gets a score out of 50, ultimate, you know, best score being 50. So then each pizza, you add up all those 50s, it has a score out of 300. And so then it's like, who, who got the greatest score out of the two pizzas?

• 18:13Speaker 02

  We could do that. My feeling is.

• 18:15Speaker 03

  Sounds like you want to.

• 18:16Speaker 02

  No, my feeling is.

• 18:17Speaker 05

  My gut's saying we just go, because when you have a great pizza, you're like, that's a great pizza. You don't go like, oh, that was perfect.

• 18:23Speaker 03

  Is this more serious than that?

• 18:24Speaker 05

  Feel in mouth or whatever you said.

• 18:26Speaker 02

  That's what I'm thinking with you, Jack. I was like, what makes a better pizza? The one I liked more eating, I think that's.

• 18:32Speaker 03

  Are we just going purely a vibe?

• 18:34Speaker 02

  I think so. I think it's just like, I liked this pizza more. That's what makes it a better pizza.

• 18:39Speaker 03

  Can we still score them? I think you have to write down how you felt about the pizza, pizza number one after you eat it.

• 18:44Speaker 02

  Yep.

• 18:45Speaker 03

  And in some way, that means you can compare pizza number one to pizza number two.

• 18:49Speaker 02

  Yep. Yeah, okay.

• 18:50Speaker 03

  It's just, okay, I really liked this. I'm giving it an 8.9. I'm not going to explain where that comes from. I can't itemize that score. But I know what I mean when I, when I say an 8.9. And then everyone, we add up the score, we add up the total score for the pizza.

• 19:05Speaker 02

  Yep.

• 19:06Speaker 03

  Based on, based on both people's feel.

• 19:07Speaker 02

  Yeah, I like that.

• 19:08Speaker 03

  My final question, and maybe we can sort this out on the day. But as you put the topping on, you get it on the flat shovel, get it in the oven, you gotta cook it. It's obviously wood fired. You're gonna be managing the heat, checking it.

• 19:22Speaker 07

  Oh, yes.

• 19:25Speaker 03

  I've done a quick Google, but.

• 19:29Speaker 03

  Do we only get one attempt each? Or if you pull it out and you're like, okay, I've burnt that, I'm going again. Is it like a window that we have? Almost like in Formula One qualifying where it's like, what do they get? Like half an hour to put your best lap in? And you go, okay, okay, that pizza's burnt. I think I can do better. Go one more. I'm happy with this one. I'm sending it out.

• 19:50Speaker 02

  Yeah, I think that introduces the handicap back to Hamish. I like that because you were gonna get two goes to beat him. So maybe it's just he can have a couple of goes.

• 19:58Speaker 03

  I can send out the best of two pizzas. Or I get one life.

• 20:02Speaker 02

  Yeah.

• 20:04Speaker 03

  If I don't like the way my first pizza comes out, I can use my other life. But that will mean I must perform on the next pizza.

• 20:11Speaker 02

  Yeah, because you're not gonna send out a cold pizza.

• 20:12Speaker 03

  Because you're either sending about a bad one or a cold bad one.

• 20:14Speaker 02

  Yeah, it's not your home oven. I think that's fair. You happy about Luca?

• 20:18Speaker 07

  How about, okay, let's say yes to this, but also the pizza that you're gonna present to the judge, that it's maybe gonna be good, but maybe gonna be very bad. What I gonna do? If you lose, I gonna have in the menu Hamish pizza, which is, it is bad. A lot of people gonna try how bad you done.

• 20:42Speaker 02

  You will replicate.

• 20:43Speaker 07

  Because it's risky for my brand, right? So it is really a bit for you as well.

• 20:48Speaker 02

  So you replicate the bad pizza and add it to your menu.

• 20:52Speaker 03

  I will live on, I will live on in shame on the menu and, and, and you'll, I guess you'll have to say on the menu, like, warning, this is a bad pizza.

• 21:02Speaker 02

  Yeah, you have to.

• 21:04Speaker 07

  That's what are gonna happen exactly. Like it's a little risky for you as well.

• 21:08Speaker 02

  Yeah.

• 21:08Speaker 03

  Yeah, God, I like it.

• 21:09Speaker 02

  Well, I really like that. Okay, thanks, Luca.

• 21:11Speaker 07

  Me too.

• 21:14Speaker 02

  See you, mate. Bye.

• 21:20Speaker 03

  And if there's one thing we hate on this show, it's people feeling un-powerful. And therefore we must try and rectify that balance with power moves. Now into, I think at least it's second year on the show.

• 21:37Speaker 02

  Still fresh.

• 21:38Speaker 03

  Still fresh. They will keep doing it as long as they keep going because they still make me laugh. And that's the test.

• 21:44Speaker 02

  How many books remaining, you reckon?

• 21:45Speaker 03

  Oh, I think.

• 21:46Speaker 02

  One or two. One or two.

• 21:48Speaker 03

  At least two.

• 21:49Speaker 02

  Yeah, they're still available at the Hogs of the Madman price at the home machine.com. I think everything else at our store's got sold out, except for them, but it's a great gift. As you said, the kids thoroughly enjoying them.

• 22:00Speaker 03

  Kids loving them. He ordered a few more. The, the number was outrageous. It was like a few more copies than there are, there was the population of Australia.

• 22:09Speaker 02

  It was crazy. It was absolutely crazy.

• 22:11Speaker 03

  It was enormous.

• 22:11Speaker 02

  Yes. Well, he did an initial order and then got, he saw that they were selling and got so excited that he doubled the order. And we're like, no, no, no.

• 22:20Speaker 03

  Hogs, hogs, hogs.

• 22:22Speaker 02

  Anyway, uh, Haim, this one's from William. World Cup power move, although it could work across a lot of sports. I actually did this and didn't realise the power move.

• 22:32Speaker 03

  Great.

• 22:33Speaker 02

  For an AFL match at my sister's house. When watching the World Cup, our only sporting event, put the TV slash video live stream on a short 30 second to a minute delay.

• 22:46Speaker 02

  Then keep tabs on the score on your phone or similar device.

• 22:50Speaker 03

  Very good.

• 22:51Speaker 02

  When you notice a score differential, you can immediately throw out a, gee, Argentina are looking good here. Surely they have to get a goal soon.

• 23:03Speaker 03

  Yeah. I mean, it's a great, I mean, soccer even more impressive because of course frequency of scoring lower.

• 23:09Speaker 02

  Or, or they've changed the formation. This might throw the opposition, something like, something like that.

• 23:16Speaker 03

  Really is your oracle to expert comments.

• 23:18Speaker 02

  Before suddenly, of course, you have the excitement of the goal going in and everyone looking at you, you're thinking you're an absolute expert.

• 23:25Speaker 03

  I can read the game. I, I read the game like a language, but you probably just see a fun sport with a bunch of people playing it. This comes in from Caitlin. This is great. This is a cross. This is two segments. It's a crossover episode across two segments, power moves and something else. She goes, hey, I told my mum, you know, big fans of the show, told my mum I signed her up for a gusto check at her workplace. So she answers the phone with the most gusto every day. I'm yet to submit her for a gusto check.

• 23:58Speaker 03

  Could be any day mum. Every phone call, it's not them, they're getting closer.

• 24:03Speaker 02

  Elijah, power move for you boys. When taking a group photo and one person is just slightly shorter than the others, ask them to stand up nice and tall.

• 24:15Speaker 02

  For example, nice and tall for me here Noah.

• 24:21Speaker 03

  Nice and tall is a lovely touch because it shows care. It shows care. Um, all right, this comes in from Jesse. When you're in a conversation with friends and there's a lot of jokes flying around, turn to your target and say, whoa, are you trying out a new laugh? This will leave them puzzled as to how they laughed and bring everyone else's attention to their laugh going forward.

• 24:44Speaker 03

  This one from Troy. Power move.

• 24:49Speaker 02

  Workplace setting. Particularly works good in an open plan office.

• 24:55Speaker 02

  Go up to a coworker and quietly ask if you can have a word in private with them.

• 25:02Speaker 02

  Then proceed to walk around the office from room to room to create the image that your coworker just follows you around everywhere.

• 25:15Speaker 03

  Um, all right. This is a goodie. A little bit involved, but I like it. From Dylan. How move. Remember how some beer companies like Two Isn't Stuff used to put trivia inside their bottle caps and you'd ask someone the question at a drinks or barbecue? Yeah, a lot of fun. When you open the bottle that's from a company that doesn't do trivia on the lid, hold your lid towards yourself and pretend that you are asking a trivia question, but make the trivia question something the person would definitely know. For example, asking your Lebanese friend, what's the tree on the Lebanese flag? Confidently, they will say, that's the cedar tree, to which you reply, no, it's actually the oak tree. This will put them in a fit of rage. They'll try and convince you of the obvious right answer while you keep saying, it's okay, you'll get the next one.

• 26:10Speaker 02

  We had a gas leak at our apartment, um, which-

• 26:15Speaker 03

  Have you had one of these before?

• 26:16Speaker 02

  Well, we had a flood.

• 26:17Speaker 03

  The flood, yes.

• 26:18Speaker 02

  Yeah, it had a full flood.

• 26:19Speaker 03

  Liquid leak.

• 26:21Speaker 02

  We've had everything there. It's been there probably since we moved in, but I've just kind of been ignoring it.

• 26:26Speaker 03

  Well, to be fair, Andy, you've lived in this apartment now for what, 15 years while you're building your compound?

• 26:32Speaker 02

  Yeah.

• 26:33Speaker 03

  Yeah, I've been there long enough for things to go wrong.

• 26:36Speaker 02

  So it's been there since the beginning.

• 26:38Speaker 03

  Wait, you've smelled a gas smell since the beginning and you haven't raised it?

• 26:41Speaker 02

  Yeah, and I know it goes against me. It's more like a fast and loose thing that Haye might do.

• 26:45Speaker 03

  God, that's a nervous light up for a dart on the couch.

• 26:51Speaker 03

  Luckily, a few times, few times an hour, you have a test plane.

• 26:57Speaker 02

  It's in the cupboard under the cooktop. So when you go in there to get a plate or bowl, you're like-

• 27:03Speaker 03

  You can smell it.

• 27:04Speaker 02

  You go, whoa, like, wow, if it hits you, yes. But then, once you put, once you close the cupboard and you put the crockery away-

• 27:13Speaker 03

  Yeah, yeah.

• 27:14Speaker 02

  Or you don't need it anymore, you tend to just go, oh, well, it's contained roughly in-

• 27:17Speaker 03

  Oh my, I'm shocked. This is like opposite, though, and you're doing Haye's control.

• 27:21Speaker 02

  Yeah, yeah.

• 27:24Speaker 02

  It's, it's-

• 27:25Speaker 03

  I would go to my drawer that's labelled gas detectors and voltage detectors. Now, I do, anytime I suspect there's a gas leak and I realise this actually not too long ago, and I thought our oven, I thought our stove wasn't turning off properly, and you go to ignite it, I realise I squinted my eyes because I thought, I still need to see what's going on, but if this erupts, I want a little, I want a bit of a head start to be able to shut them fully before the fireball hits my face.

• 27:54Speaker 02

  So Beck's sister comes around to hang with Beck and she goes to get the plates and she goes, whoa, guys, guys, what is this? I was like, yeah, it's a bit of a gas leak. And she goes, that's really dangerous. Like, it's, it's, it's potent. And I was like, yeah.

• 28:11Speaker 03

  It's how Sideshow Bob tried to kill Paddy or Selma or Jack from Deep Simpsons reference.

• 28:16Speaker 02

  Yes. So anyway, we're like, okay, we'll get the plumber. But then the reason why it is annoying is you have to- Go to the agent who, the apartment agent who's so long and.

• 28:29Speaker 03

  Go to your landlord.

• 28:30Speaker 02

  Go to my landlord, Hugh, he owns the apartment.

• 28:35Speaker 02

  And then they're reluctant to spend any money on it. So they're like, are you sure? Can you do it yourself? So there's all this rigmarole. That's why it's been taken so long. Anyway, they eventually agreed to send the plumber out.

• 28:48Speaker 02

  And the plumber has to take out all the crockery in the plates and stuff to get to it because it's under there.

• 28:54Speaker 03

  I don't mean this to be disrespectful to plumbers in any way. My dad being a licensed one, well, former licensed, I don't think he's on the pipes anymore.

• 29:04Speaker 03

  Plumbers do gas?

• 29:05Speaker 02

  Yeah.

• 29:05Speaker 03

  Yeah. Yeah. If it's pipes, if it's pipes, we do it. Is that?

• 29:10Speaker 03

  There's not a plumber for gas plumbing?

• 29:12Speaker 02

  Nah.

• 29:13Speaker 03

  Cool.

• 29:13Speaker 02

  Plumbing, plumbing is the plumbers.

• 29:15Speaker 03

  I didn't think they had enough credit for that. I think we just think they're all water and then, but there's a whole gas system.

• 29:20Speaker 02

  Yep. Yep. So he has to take out all the crockery in the plates for the cupboard. I come, he was doing one day, I come home, I open it, it's stacked completely differently.

• 29:31Speaker 03

  Okay.

• 29:31Speaker 02

  But also stacked better.

• 29:34Speaker 03

  Now he's back to Andy.

• 29:36Speaker 02

  So, so, so I'm looking at this going, wow.

• 29:41Speaker 02

  I wondered, did he take it out and think that we could have had a better arrangement of the different bowls and plates? Or did he not remember that way it came out?

• 29:51Speaker 03

  And he intuitively is a talented stacker. Or he's in so many cupboards because that's probably the thing before the pipes. So he has to unstack and restack so many cupboards. He's either A, got good at it over the years. Or B, maybe they teach it to you, going, you're going to come in contact with a lot of cupboards. When you're, when you're like at TAFE or whatever, going, hey, you know, you don't want to upset your clients. This is how you please them.

• 30:17Speaker 02

  Well, he joins us now so we can find out. Yes. I have never met Rowan. We had to go through a complex system to track him down because he's.

• 30:25Speaker 03

  You're probably not allowed to know who he was because they're trying to keep you apart.

• 30:29Speaker 02

  Yes. So Rowan, ahoy to you, mate.

• 30:31Speaker 04

  Yeah. G'day guys. How's it going?

• 30:33Speaker 02

  Thank you. I know you're busy. Um, by the way, do you learn water first and then gas? Or are you learning it at the same time when you become a plumber?

• 30:42Speaker 04

  Yeah, sorry. Um, you probably just heard my job.

• 30:45Speaker 06

  Manager is just going off in the background there telling him I've got a job in five minutes. But yeah, we do, we do, we do start with water and then we move on to gas. But you kind of learn parts of both as you go.

• 30:57Speaker 03

  Water can be a gas, of course, and gas can come back to water. Not that gas, but that's a different gas. But do you know it's, I mean, we'll get to the plates in a sec and I know you've got a job manager going off. But do you know gas is coming? Is everyone excited to get to gas because it means you're kind of getting through the course? Or do you prefer water or?

• 31:15Speaker 06

  No, no, you're right. You do actually, when you're learning, you, you look forward to doing the gas and the harder sort of things. You sort of feel like you're a big kid.

• 31:23Speaker 03

  Yeah, that's because, because, because gas is copper pipes, isn't it? So you have to weld those and like that's big boy stuff, not just like glue and pipes together with water. That's, yeah, that's probably cool stuff.

• 31:35Speaker 06

  Yeah, that's exactly it.

• 31:39Speaker 06

  They go for big kids, yeah.

• 31:42Speaker 03

  Rowan.

• 31:43Speaker 06

  Yes.

• 31:43Speaker 03

  First of all, congratulations on the restack. Yeah, well done, Rowan. It sounds like you've really pleased the customer here. So first question, did you look at my stacking and the way I had arranged it and went, oh, this could be better? Or did you take it all out and then realise you had to restack?

• 32:00Speaker 06

  Well, here's, here's where it gets slightly even more complicated than real estate agents and owners and stuff. Because the person who actually did all the restacking was my apprentice.

• 32:10Speaker 03

  No way.

• 32:12Speaker 06

  So he's probably just a natural, I guess.

• 32:14Speaker 03

  Yeah, right. How young, how new to the job?

• 32:16Speaker 06

  He has just turned seventeen, so he's very big. He's obviously really good at stacking dishes.

• 32:22Speaker 03

  I know it's hard to hang on to a good apprentice, but you've got to do everything you can to keep him. He's a game changer.

• 32:27Speaker 06

  He is. That's what I've been hearing. So it's sort of feedback on the street.

• 32:31Speaker 03

  Credibly that, that I hadn't done was he's kite stacked it. So like the lower items he put to the front. Yep. Not necessarily the item you use the most. I had the plates at the front because he used it the most, but it actually makes it so much easier to get to everything the way he's put it back in. Now, is that something you're taught or is he, that just pure intuitive from him?

• 32:53Speaker 06

  I think he just must be a bit of a savant.

• 32:56Speaker 03

  Yeah.

• 32:58Speaker 03

  He's good.

• 33:00Speaker 03

  Can we just quickly talk about the gas for a second? How close to Andy, how close to exploding was Andy? Was it a significant leak?

• 33:07Speaker 06

  Uh, yeah, it was fairly significant. Yeah, I would say that probably just had just enough ventilation to stop getting to the right percentages, like have ratio where it becomes explosive and you can blow yourself up. Like slow trip on.

• 33:23Speaker 03

  I'm not even trying to be funny, but do you, is that quite referenced in the plumbing industry, the side show Bob? Gas leak, cause it'd be that and Fight Club where there's the gas leak explosion, probably the two biggest gas leaks that come to mind in my mind in pop culture.

• 33:36Speaker 06

  Yeah, I guess we haven't, we don't get taught that during the syllabus, but um, it's always in your mind, I think.

• 33:42Speaker 03

  Yeah.

• 33:45Speaker 02

  Rowan, applaud your apprentice at seventeen years of age, cause at seventeen years of age, I mean, he's obviously, his parents are making him unpack the dishwasher. But if he's ever in a shared house.

• 33:55Speaker 03

  My god, he's been raised.

• 33:56Speaker 02

  That's skilled, but um, Rowan, thanks very much.

• 33:58Speaker 06

  He's, he's just here, I was gonna ask him, Dills, do you have to stack the dishes at home? He does, yeah.

• 34:03Speaker 03

  Yeah.

• 34:04Speaker 06

  So you can pass on the credit to his mum.

• 34:08Speaker 03

  Absolutely. You can tell that that is just, that's a man that's come out of a sixteen year long training camp. He's probably given the first year of his life off and now he gets it. Well, congrats.

• 34:17Speaker 02

  Get onto that uh, that job that your manager's on the back for. You're doing a fantastic job, mate. Appreciate it.

• 34:22Speaker 06

  Cool. Thanks guys. Keep up the good work.

• 34:23Speaker 02

  Bye.

• 34:23Speaker 06

  Yeah.

• 34:24Speaker 03

  Legend.

• 34:29Speaker 03

  Um, gentlemen, we just got back from a quick, very quick trip to Italy, over and back.

• 34:36Speaker 02

  Yep.

• 34:37Speaker 03

  Click joint um, with the kids. It was actually wonderful. Great family holiday. Went hiking, did a bunch of fun stuff. Loved it. As I've sort of mentioned before, sometimes on family holidays, it's, it does fall to me to go, I'm gonna organise. Well, maybe it doesn't even fall to me, but I like to think of myself as the guy that's like, hey, I've booked something fun for the team.

• 34:58Speaker 02

  Yeah, you do a good job. I mean, as far as admin goes, Hame does a great job of holidays for family, but also for mates as well. You, you seem to lock in for that stuff. Why is that?

• 35:10Speaker 03

  I think because it's always, I could get very excited, like in the moment and, and that, and I can ride that. And so this is where maybe it comes undone because you sometimes don't look into it too much. I always have a romantic idea of when I book it, how amazing this is gonna be for the family. So we're in this small seaside town in Italy. We went in the mountains and we're in this seaside town for like four nights, four days. And I've gone, look, I know if you're just at the beach, that's great. And like, it's pretty rinse and repeat when you're at the beach with the kids. But I was like, I think by day three, we'll be getting antsy. Like it is a small town. Why don't I have a little Google, see what we can do for fun. And I find something that is a walking, really a pesto cooking class where you catch the boat to Portofino. Yeah. With a guide. Hang on.

• 35:55Speaker 03

  They teach you how to cook pesto.

• 35:57Speaker 02

  Right. So you said walking.

• 35:59Speaker 03

  Well, it mentioned walking briefly. Like, we'll, we'll show you a few sites in Portofino, which is a port.

• 36:06Speaker 02

  Yes.

• 36:07Speaker 03

  Like a little beautiful iconic port. But mostly it's a pesto cooking class. So I go, great. This is going to be an honor, you would think.

• 36:17Speaker 02

  Yeah.

• 36:17Speaker 03

  Teaching us, this is a great photo. This is a great moment for the kids. Not very complicated pesto. I don't know how to make it, but it doesn't seem expensive at the shops and it can't have too many ingredients in it. I assume it's olive oil and something green. I had to guess, Basil. Like, but who cares? Because that's about the skill level for kids, right?

• 36:36Speaker 02

  Yeah.

• 36:37Speaker 03

  So I tell Zoe, hey, I've booked this. Great news. Go online, book it. We meet the guy, we're going to meet Enzo at the docks and it's just going to be gorgeous. She's like, how long is it? It's like, not that, it's like, not that long. I don't really know, but it says, it says three hours. I'm sure it won't be three hours because it's just a boat ride. And really we go to this nonna's house and we cook some pesto. And we, we know, we meet Enzo, I was like 10 o'clock. It's a heat, it was a heat wave when we were there. It's like, all right, 10 to one, heat of the day. It's like, no, it's great. I think it's great because you know, you're on the water. That's cool.

• 37:12Speaker 02

  That's cool.

• 37:13Speaker 03

  Get to the dock and you have to catch the ferry first up. It is like 38 degrees or something.

• 37:20Speaker 03

  So we had to walk, obviously you have to walk from the hotel down to the dock. Yeah. We get this, I was like, I didn't know like how much walking is there. I said, well, there's gonna be some walk. I mean, we're not on segways. There's gonna be some walking to get to places, but not much. Hmm. We meet Enzo, the ferry is so crowded. He's like, let's just wait for the next one. We're standing out in the building sun. Morale is already going through the floor. Like Zoe is glaring at me. Zoe does not like being in the sun. Yeah. Very UV conscious. Hmm. She is glaring at me from under a wide brimmed hat. Enzo meanwhile is like, this is his job and he's like, you know, I don't know, 50, 55. And when you're a tour guide, it's a little bit like being a stand up for a very small crowd.

• 38:04Speaker 03

  Like it's about energy management. You've got to come out, you've got to start strong. You've got to keep the crowd's attention. Yes. Zoe is so annoyed by this stage. The only people so Enzo is, yeah, okay. Yeah, private tour for people. I'm running off and getting waters and chopper chops and stuff. I think you're just to try and keep blood sugar up, mostly for Zoe, but just keep everyone's vibe high. Yes. Enzo's, he can tell it's a tough crowd. Yes. His English is obviously his second language. You don't need to speak perfect English to know when you're bombing. And he's trying to tell us facts about the port, who built the port. I am like Enzo's mum who's come to his first stand up gig. Standing in the front going, wow, wow.

• 38:47Speaker 03

  Turning around, I'm trying out so many wows. Look at that. This is why you go on these tours, go, you never know that stuff. Anyway, the ferry comes, we get off and he goes, now we go for a quick walk. And Zoe goes, how long is the walk? But it's okay. It's his town and it's his, we're just gonna see some interesting things. And I couldn't say to Enzo, hey, my wife hates this, so.

• 39:12Speaker 03

  You really need to bring out something, but I believe in, I believe in this spirit of, you know, I, I always have great faith that when you book these things, they're going to go great.

• 39:21Speaker 02

  Yes.

• 39:22Speaker 03

  But even for me, I was like, we need something to move the needle here.

• 39:25Speaker 02

  Yeah.

• 39:25Speaker 03

  And he goes, I'm going to show you guys a really special shop. And so I'm dreaming of, oh, wow.

• 39:32Speaker 03

  I hadn't done such great wow since the kids did art in like kindergarten.

• 39:36Speaker 02

  Yep.

• 39:37Speaker 03

  Cause I'm going to take you to, have you guys ever had focaccia?

• 39:40Speaker 02

  Like, oh.

• 39:42Speaker 03

  Yes. Wow. What do you think of that everyone? Wow.

• 39:47Speaker 02

  Different type of, different type of wow at that point. It's wow. He's come up with that.

• 39:52Speaker 03

  You have to do better than this. And I'm looking at him going, Zo hadn't looked him in the eye now for half an hour. So we'd stop at something and he'd tell us a fact about how the Princess of Jordan had her boat here or something. And Zo was just staring into the distance, probably thinking about divorce laws or something, just like staring into the distance. We go to the focaccia shop and I just, I couldn't get a chance to, but I'm trying to tell Enzo with my eyes, mate. I'm actually in the entertainment industry and I can't entertain her. Okay. Like she is a tough crowd.

• 40:22Speaker 02

  Yeah.

• 40:22Speaker 03

  You need to do something really amazing here, mate. This, you've lost her. She's not coming back. She's very angry at me because we've been doing more walking than perhaps was advertised. We get in the focaccia shop and he goes, now, so you guys know about focaccia? And in Italy, a focaccia is a special bread. Mate, we.

• 40:44Speaker 02

  Wow.

• 40:45Speaker 03

  Wow. We have access to a focaccia in Australia like this. And he goes, and this shop I think sells the best focaccia. Wow. It's his Enzo's favourite shop. We get to the focaccia display case and there's like, you know, giant slabs of focaccia. To its credit, it looked delicious.

• 41:02Speaker 02

  Yes. Enzo's brother's running the shop.

• 41:05Speaker 03

  And so there's four different types of focaccia. He goes, this one is plain. There goes the next one, which has like olives on it. He goes, this one, it has olives. And I was like, no. And so if you're gonna go along the row here and name what we can clearly see, my wife will kill you. Like we've, this could be over. And so he does that. We eat some focaccia. I'm doing a lot of wows. Like, that's the best focaccia we've ever tasted. It was good. But at this stage, to recover from heat stroke and just the time wasting. He also took us up a big hill, which Zoe was like furious at me for. It's like, if I'd have known they'd be walking, I wouldn't have worn these sandals. There's a lot of that. I'm like, can we just go to past? I'm sorry, very hot. Let's go to past. Let's make the pesto.

• 41:51Speaker 03

  We're walking back through the town and Zo goes, eh, like, where's this Nana's house? I was like, I don't, honey, I don't. When Zo gets angry and I've booked something, she acts like it's my business that I've brought her along to. Like this is, like I've brought her to my job that I've been doing for 10 years. And now this is the first day I'd like her to come and see what I do, which is run tours in Italy. I was like, I don't know where the Nona lives. I, it was my first time here as well. We go to a restaurant, like, what are we doing at this restaurant? And then I realised there's two mortar and pestles set up at the restaurant. And we're doing a pesto cooking class, just seated at a table with like hundreds of tourists walking around us. And there's like a little dish of, pair of like basil. And that's, and so he goes, I thought I was at a Nana's house.

• 42:37Speaker 03

  Like, I, yeah, I did too. I would have, I would have thought it's at a Nana's. Did it ever say, did it ever say Nana's? I quickly was Googling it. I'm like, where did I get Nana from? And I guess I just added that in assuming that would be a nice thing to do to take us to a Nana's house. We were not at a Nana's house. We were at a tourist trap, like front row restaurant, just making pesto with me doing a lot of wow. It's just like, okay. Well, so we wrapped him up like an hour early. But he did love, I think I saved the day with, and this is, I give this to any other dad or, or mum that has organised a family tour where no one's interested in the tour. He often would stop at a spot bot and play a game instead of giving us a fact he'd

• 43:21Speaker 03

  sort of transition into this game he'd play, which is like one's a truth, one's a lie. Like, I'll tell you a fact about this building. Am I lying? Am I doing the truth? And, you know, Zo's just staring into the distance, not looking at him, but I'm trying to play along with the game. He would go, one is true and one is a legend. And then, so he'd make it up and they had to guess. And I, I started going to him, well, I was saying, you know, in Australia, we have a legend. His name is Hamish Blake. And I reckon after the fifth time I did that joke, the kids started coming around to it. And I reckon, we never got Zo there, but I reckon had we have gone for another hour, I, I could, I could have got it. I could have got it with the legend gag.

• 44:04Speaker 03

  But, um, yeah, if you guys need to know how to make pesto, you let me know. Let me know. We'll do it. Do you know there's a pinch of salt in it as well?

• 44:12Speaker 02

  Wow.

• 44:13Speaker 03

  Wow. That's the one, Jack.