Today we're live from Salona in Richmond. Inspired by over 50 years of family traditions, Salona serves organic, seasonal and local Greek food. We're also joined by Gemma Watts, Peter Shepherd and Scooter Derek to chat about the challenging process of buying footy tickets, Greek culture in Melbourne and what's the deal with lamb souvlaki in Greece.
Show Notes
Salona: https://www.salona.com.au/
Salona on Instagram: https://www.instagram.com/salona260/
Pete on Instagram: https://www.instagram.com/humanperiscope/
Gemma on Instagram: https://www.instagram.com/gemkwatts
Derek on Instagram: https://www.instagram.com/castaway_studios
Thanks to Indi from Simply PR Management:
At a glance
From this episode’s transcript.
- –Lamb souvlaki is a Melbourne-Greek invention, not standard Greek food; in Greece lamb is expensive and mainly eaten at Easter, so ordering it marks you as a tourist.
- –An MCC membership (~$550/year) was calculated as far cheaper than a yearly Myki (~$1,500) if you attend regularly.
- –The AFL father-son rule is a draft concession (lets a player choose to join the club their father played for) rather than an automatic spot on the list, and typically requires the father to have played a set number of games.
- –The restaurant host's advice for authentic Greek food: tell a Greek waiter to 'bring me whatever you think' rather than ordering off the menu.
- –Buying hobby equipment (e.g. for screen printing or woodworking) without real commitment tends to be wasted money, per Tommy and Derek's discussion.
Questions this episode answers
Why don't you find lamb souvlaki in Greece the way you do in Melbourne?
According to the restaurant host interviewed in the episode, lamb is expensive in Greece (a mountainous country) and traditionally eaten only around Easter, with chicken or pork being the everyday souvlaki meats; when Greek migrants arrived in Melbourne they found lamb cheap and began serving it as souvlaki every week, so ordering lamb souvlaki in Greece marks you as being from Melbourne.
Is an MCC membership worth it compared to buying a yearly Myki?
In the episode, Peter Shepherd says an MCC membership costs about $550 a year versus roughly $1,500 for a yearly Myki, and the group estimates you'd need to attend matches/games around 5-6 days a week for the Myki to be worth it, making the MCC membership comparatively better value for frequent attendees.
Should you tip at restaurants in Australia?
The Salona host says tipping isn't obligatory in Australia because hospitality staff are generally paid well under award rates, but leaving even $2-3 is appreciated if you enjoyed the service; he personally finds it awkward to ask for tips since payment terminals replaced the old signed tip slips.
Episode TranscriptShow
Tommy: The Daily Talk Show.
Josh: It's The Daily Talk Show, episode 433.
Tommy: Live from Salona in Richmond.
Josh: How are we? It's Fat Friday. It is.
Gemma: Do we not clap anymore?
Josh: Well, I've got my hands full. It's extremely hard to clap when you're doing handheld. I tried it the other day when we were at the salon and it didn't necessarily work too well.
Tommy: This is our most microphones used in any given episode. So 433, this is the first one. How many? Let's do a roll call.
Gemma: 3D DILP.
Mason: Present.
Tommy: Scooter Derrick.
Peter: Present.
Tommy: Josh Janson.
Josh: Present.
Tommy: Peter Shepherd.
Peter: Present.
Tommy: Gem Watts.
Gemma: Present.
Tommy: Tommy. Present. Mr. 97. Present.
Josh: It's a big crew.
Gemma: Why did you do two different voices when you called your name and said present?
Tommy: Because I wear a mask. I am— who you meet is not who I am. I just revealed who I am behind closed doors.
Josh: Uh, no, we've got an exclusive. Uh, this morning I was, uh, Jem's already in the cocktail. Is that actual cream? Is it cream?
Gemma: No, it's coconut something.
Josh: Coconut cream.
Tommy: Lemon and coconut.
Gemma: The rest is vodka.
Tommy: I really want to try it, but I can't.
Mason: No, you can't.
Gemma: Why not?
Tommy: Because it could have a little bit of alcohol in it.
Mason: Anyway, I'll try it for you, Tommy.
Josh: I'll try it for you guys. The exclusive. I was just going to say this morning Tommy let off the glitter bomb.
Tommy: Yes, I did. And oh, we've also got Stavs. This is another exclusive.
Josh: Come on in, Stavs.
Tommy: Where's the camera?
Peter: Oh my gosh.
Mason: Oh my God.
Unknown: Amazing.
Josh: Staff, tell us, what have we got here?
Unknown: We've got some octopus with harissa and skordalia, which is a potato dip. Here we've got the zucchini kefte with a little bit of feta and dill.
Derek: Oh, that's amazing.
Unknown: And we've also got the mushroom bureki. Give me one sec.
Gemma: That's exactly how I would have pronounced it.
Tommy: So we'll give you a bit of a rundown. Today we're going to just be having dishes throughout the show here at Celona. 50 years, over 50 years you guys have been in operation.
Unknown: 50 years, I look pretty good for 50, don't I?
Peter: Great, Sam, it looks great.
Josh: So third generation.
Derek: Third generation, yeah.
Unknown: So we've had a little bit of practice.
Josh: Yeah.
Tommy: One thing I just wanna, you're Greek, right? Yeah. Obviously your grandfather was and I don't know if you lose that across generations. Yeah, I'm pretty sure it stays with you.
Josh: Well, you were telling me that if my, 'cause Jem, your grandpa played footy for the Tigers.
Gemma: Yes.
Peter: Wow.
Gemma: Yeah, won the Premiership '43.
Peter: No way.
Josh: I heard that there was a rule, I think you were telling me, Tommy, that—
Tommy: Which has nothing to do with what I was saying.
Josh: Well, you're talking about the generation.
Tommy: Well, race and a footy rule. A bit slightly different.
Josh: Talking about the generations, if my grandpa played in the footy, that would have given me an instant in.
Tommy: Not an instant in, you have to be able to play football.
Derek: Oh, that's why.
Peter: Still gotta be able to be played.
Tommy: That's why the pushback. That's why you're pushing back on the rule. Father-son rule.
Gemma: I'd be a shoo-in for AFLW apart from that I have no athletic abilities.
Josh: But have you guys heard of this rule? The father-son rule?
Peter: Yeah.
Tommy: It's a classic one. I wanna find out from Stav though, because when I was in Greece 2 years ago, when I was living the good life, baby free, we, and on our honeymoon, I was surprised because when I asked the person at the souvlaki joint, I said, "Can I have a, just the regular one, just the lamb one." "We don't do lamb." And I was like, "Hang on, hang on. No, you do lamb because that's all I've had as a kid growing up here, lamb souvlakis. Am I right, Scooter Derek?" Absolutely. But over there they said, "No, no, no, we do lamb like once or twice a year, Easter." And then maybe Christmas, but I wanna find out from Stav because he's an OG. He knows what's up.
Josh: I feel like that's a classic Australian going to Greece. You've gotta come back with that story. It's like, mate, the standard one is pork.
Tommy: I don't know if—
Gemma: It's good that there's so much ethnic diversity on the show today as well.
Tommy: Oh, I don't know if most, I mean, I'm a bit picky like that. I'd pick up on the shit.
Gemma: Not with ethnicities.
Tommy: No, no, no, just with me lamb versus chicken versus pork.
Peter: So what was the go-to over there?
Mason: What did you have?
Tommy: Um, chicken or pork, huh? Or beef, maybe? It was a— it's a weird one. Anyway, it was everything but lamb, I'll tell you that much, and I was pissed.
Josh: Uh, we've got, uh, Scooter Derek here as well.
Derek: Hey, this is my big chance. Yeah, when I'm listening to you guys in my car, yes, I'm always just yelling at you guys, right? Yeah, like, no, like, facts— when you get facts wrong or pronunciations and stuff. So just quickly, The father-son rule doesn't get you a Guernsey. It doesn't, if you shit at footy, you shit at footy. No professional team's gonna play you. It's to do with the draft. It allows you to choose to play in the team that your father, some kind of preference thing where instead of being pulled to another state, you get to play for Richmond if your dad did. And let's call, they'll have to change it to the father-child rule, I guess.
Tommy: It definitely will change. Are you sure about that?
Josh: No.
Tommy: I'm more sure than you. I'll take that more sure than me.
Peter: There's also a requirement they have to have played a certain number of games.
Josh: I played 50, I think. Really?
Peter: If you played 2 games, it doesn't matter. Like, you have to have played 50 or 100 or something like that.
Josh: Yeah. Well, is it something— was there a point where you potentially could have played footy, Pete? Did you ever?
Peter: Me?
Josh: Yeah.
Peter: Do you ever get into footy? I played footy growing up. A lot, yeah, until I was sort of mid-20s. When you say play it, you mean at a high level?
Tommy: Yeah, just because he's tall, this is like asking a tall guy, you play basketball, right? And it makes sense for them to play basketball.
Josh: No, I think from an athlete, like, he's a guy who's got his diet dialled in, uh, and so my question—
Tommy: doing everything except receiving the paycheck, like the footy players.
Josh: Yeah, my, my question is, why do you like, uh the reason that you eat healthy is probably, there's probably some reason behind it. And I thought maybe it was that you were a secret athlete.
Peter: No, when I played footy, I didn't eat that very well at all.
Josh: Okay.
Peter: And I played socially more than anything. So, okay. Didn't get to the hospital.
Tommy: Gemma, on yesterday's show, Josh said that he, or maybe it was before, I don't even know if it made it onto the show, but he was basically saying that you'd told him something that was, I'm gonna tell you some information and Josh couldn't wait. He wanted the secret. He wanted to find it out quickly. Oh, and then I told him before I said it.
Peter: And then he told him and I was like, you can't do that.
Tommy: And then Bree chimed in and said, he can't keep secrets. And then I was like, oh, this is bullshit. It just really just all blew up. What was it? Is it worth bringing? 'Cause I said, save it for the show.
Gemma: Oh, I mean, it's probably, it's a good little small world story. It turns out my parents know Rian Johns' mum.
Tommy: Ah.
Gemma: And there is a large, and we, Yeah, at a funeral she came up to me and was like, "Oh, Jill and Bruce's daughter, you know my son, Ryan." But I can't, I can't even do it.
Tommy: See, I know it now. I'm just pretending I know it.
Josh: But also, you can tell because I actually asked 3D Dill, I was working on snippets yesterday and I said, "Can you put a snippet together of me telling that joke?" Which joke? Well, I was trying to remember what the joke was. I was like, "There was a moment where I said something and you guys laughed and I want that as a bit." And so anyway, he picked a bit, but it wasn't the, It wasn't the funny part.
Mason: It wasn't the funny bit, it wasn't the right one.
Gemma: He got the shits with me after the hair episode because he was like, I was editing the video and I just cut you out whenever you weren't laughing at one of my jokes.
Josh: Gemma wouldn't laugh at my jokes. There was a couple of moments where you just sort of flicked your hair and sort of like—
Gemma: That's pretty much my MO. I don't laugh at a lot because normally I'm thinking like, how can I one-up whoever's made the joke?
Josh: But anyway, I did notice that at the The bit that, the stinging bit of the whole thing was the bit that 3D Dill picked had your laugh at the end, but it was like a, "Hahaha," and it was like a close-up of a fake laugh. And I was just, I was like—
Tommy: Was it a fake laugh or was it—
Mason: It sounded very forced.
Tommy: Was it? Maybe it was a cry for help, not a fake laugh, guys. Don't ever disregard them as—
Peter: You've practised that before, haven't you?
Unknown: Yeah, exactly.
Peter: You were 97, 3D Dill.
Josh: Nothing kills a mood like someone calling out a fake laugh.
Tommy: Yeah, I mean, but I think there's almost a generosity in the fake laugh. It's just like, you gotta entertain them, especially for a narcissist like you. And you, Gem.
Josh: I feel like I don't know if I fake laugh that much.
Tommy: Well, so hang on, let's define the fake laugh. Are you like, I think you can just be in the moment. It's like when we listen to radio, it's like, they're not that, it's not that funny, guys. You're all laughing in this room. But there is a bit of a feeding of energy where—
Gemma: Do you have a background in radio?
Peter: Oh, Shepparton.
Tommy: Shepparton, I lived there once.
Peter: No way, tell me more.
Tommy: Oh my God. Played local footy, no I didn't.
Josh: We actually haven't had an Apple Podcast review since the Shepparton one. So it's the Tom one.
Tommy: Yeah, it's bullshit.
Josh: Anyway, this is the last Fat Fridays with 3D Dill.
Tommy: Yeah. Oh, wow.
Peter: Dill, how do you feel? I'm just taking over. How do you feel? Really good.
Mason: Really hungry.
Josh: Oh yeah, well we should start eating. I've already had, I believe it's a mushroom.
Mason: Yeah, we're gonna try this octopus.
Josh: Form of like croquette sort of thing. I don't know if I'm spelling it right.
Unknown: They are having octopus.
Josh: They are beautiful. Yeah, and there's also this, um, uh, Stav had zucchini. Yeah, yeah, it looks like a fritter.
Peter: Yeah, it's nice.
Josh: Stav had me at potato dip. Two of my favourite things together.
Tommy: The fritter is delicious. It's his first time ever eating octopus.
Gemma: Really?
Tommy: The kid hasn't left Balwyn. I mean, I mean, but there would be octopus in Balwyn, that's for sure. Is it? Yeah, there is.
Peter: Come on, Sebbs. Can we witness history?
Gemma: Sebbs and I are neighbours.
Tommy: All right, I want to see Mr. 97 and give us— I love his facial reaction.
Mason: He's not going to like it. I guarantee.
Peter: Are you nervous?
Tommy: It smells like chicken.
Josh: It smells like grilled chicken.
Peter: Perfect.
Tommy: He sounds like my child. He thinks everything's chicken. How is it? Oh.
Peter: Oh, you almost—
Tommy: It tastes like chicken. It must be chicken.
Josh: It's actually— you're eating chicken.
Mason: It's chicken with texture.
Josh: Now what do you think? What's the texture like?
Peter: It's a bit like tentacley. It's like, you know, it's a bit like—
Tommy: Oh my God.
Josh: I don't know if I've had such a big bit before. Is this what I'm eating as well? Okay, give me a sec.
Peter: I mean, it is a tentacle, just to cover that.
Tommy: Just to clarify. It's a sea creature.
Josh: It's very barbecuey. Like it tastes like it's on some form of grill.
Unknown: Yeah.
Peter: It's char-grilled.
Tommy: Char-grilled barbecue. Char-grilled octopus. It tastes pretty good. That's about it. I mean, we always do this. We ask Mason for a review on something.
Peter: Pretty good.
Tommy: Yeah, not bad. Oh, he just gives us one of those three. Um, back to— because we've been all at the shop already, I think we're all a bit excited because the food's here. Uh, so that glitter bomb, we were trying to work it out for ages. Who the fuck sent us a glitter bomb?
Gemma: I was going to send you a second one if you didn't book your fucking footy tickets.
Tommy: So we got the footy tickets and we let off the bomb this morning and it was Dyl and I in the garage. Turns out inside wasn't just glitter, it was little dicks. Yeah, it was dick and balls glitter. Yeah. And it was quite cute actually.
Josh: The whole garage was full of it. Dicks?
Gemma: That's amazing!
Peter: What a dick and balls bomb.
Tommy: Dyl got a whole lot of dicks on him. No! Dicks went everywhere. And then at the bottom, so this big spring was there, and then at the bottom there was like a little note handwritten. And so Dyl got it off. Yeah. And we opened it up.
Peter: What did it say, Dyl?
Tommy: We should have brought it. Oh yeah, we should have brought it. But there's a video about it.
Josh: Yeah, there's a video.
Tommy: So basically it said, um, I'm still trying to figure out the translation of Gronkh to Spanish from our mate Santiago.
Gemma: Little Santiago sent the wagon wheel things on one of my first episodes.
Tommy: Oh, you had one?
Gemma: Yeah, that's right.
Unknown: Yeah.
Josh: Probably not called Wagon Wheels.
Gemma: No, no, no, no, I'm just doing—
Tommy: South American. White bitch. What's that province or area in South America?
Derek: There's a lot.
Tommy: I'm trying to work out where they're from. They're unbelievable. They're like, you would have had one before, Derek.
Peter: What, a bag of lumps?
Derek: What are you talking about?
Tommy: You're a man of the world.
Derek: Yeah, not a country in South America.
Tommy: No, no, no, just where these biscuits are from. They're like It's funny, I never heard of them. I had never heard of them, and then I saw somebody posting about them. As soon as it was like Google's listening and then was pushing me information about them. But they're like these little wagon wheel style biscuits. And Santiago, what a legend. But then he pulled a Gronkh move, mate. The definition or the translation is still Gronkh into Spanish.
Josh: Is it really? Is it actually?
Peter: I don't know.
Tommy: There's some words that just translate to the same word, isn't in there.
Peter: Gronkh being one of them.
Gemma: Yeah, exactly.
Josh: It's like a French word. Yeah, it's like balayage.
Tommy: I mean, is that what Mr. 97's got right now? Balayage?
Josh: It's the balayage.
Gemma: It's not quite balayage yet. It needs to be longer.
Peter: Could you define balayage for the folks at home?
Gemma: I mean, it's essentially like— they also call it ombre. It's when your hair goes from dark to light. I had it for a long time, but that was just because I couldn't be bothered getting my blonde touched up. And now I'm back to having brown hair for that very reason.
Tommy: Can you define or, you know, explain the definition of bangs?
Gemma: Bangs is the American word for a fringe, which is what I have. A lot has changed in the 3 weeks since I saw you. I have a fringe, I have a new piercing, face tattoo, my tiaras, my nails are the same colour but huge. Couple of weeks for me. But huge.
Tommy: So why, what's the What's the term bangs? What does that mean? I get a fringe.
Gemma: It's just the American word. Americans, I don't know.
Tommy: Yeah, fair enough.
Josh: I mean, you've already been asked by Derek what a KitchenAid, like about KitchenAids.
Gemma: Yeah, I'm the wrong person to be asking.
Tommy: Well, I think Scooter Derek thinks you get sent everything.
Unknown: Yeah.
Tommy: And then you just review them.
Gemma: Which is not far from the truth.
Peter: Scooter gets sent a lot of things.
Josh: Yeah, you've got 3 KitchenAids. So 3D Deal, final Fat Fridays.
Mason: It is.
Josh: A good opportunity to reminisce favourite food on the entire time you've been in Australia.
Mason: Not your—
Gemma: Say this one because we're getting it for free.
Mason: Oh, that's tough.
Tommy: It's not. Favorite food.
Gemma: Some might say the answer's right in front of you.
Peter: Yeah, it could be in the restaurant.
Mason: Yeah, I mean, this food, this food is pretty good.
Tommy: This food is pretty good.
Derek: Bath Toblerone.
Josh: What about the music?
Mason: Eating a Toblerone in the bath was pretty nice. I'll give you that.
Gemma: I've never been more stressed than I was listening to that episode unfold. I took a walk, I had to go outside. I messaged Pete and I was like, just make sure you're mentally ready to listen to it.
Josh: Everyone was walking.
Peter: Yeah.
Josh: I'm surprised you guys didn't bump into each other. Different suburbs.
Gemma: It's probably the reason.
Josh: Could be that. No, so 3D Deal, what was your favorite?
Mason: Favorite food?
Derek: Yeah.
Mason: That's tough. But I'd have to say the beef burger from AU79.
Tommy: That was amazing. That was one of those days we went there in sort of afternoon and we were ravenous. And I think it's—
Peter: Great word. Yeah.
Tommy: It is good.
Mason: I had to eat it one-handed 'cause my thumb was still—
Tommy: Oh, that's right. Your hand was busted. I think it was the day after. It just delivered. But also the day you got here, 3D Deal, we took you to Betty's Burgers. I mean, the thing about Melbourne, and we're here at Salona, give them another plug. The food everywhere is great. The food, like, it's not hard. Like, I think if you've been doing shit food in Melbourne, you're not gonna survive.
Josh: Rita's Pizza. Oh yeah.
Peter: Great choice.
Josh: Amazing.
Mason: I'll do top 3. So there's the AU79 burger, Rita's Pizza, and last one, Shortstop Donuts.
Tommy: Shortstop Donuts. Oh my, you spend a lot of time at that place and they got to know you.
Peter: 3 healthy choices.
Gemma: Yeah. The only time I had food at AU79 was for an event. And it was all, they did a vegan menu and they were like, see, vegan food can be fun. I'm like, it's not. It's really not. Vegans can't drink wine.
Josh: Really?
Gemma: It's something to do with egg.
Tommy: Ah, potentially.
Josh: You can actually get vegan wine.
Tommy: On some bottles of wine I've seen, especially we've got one from Aldi that said may contain fish products. Yeah?
Peter: Yeah.
Tommy: Really? I feel like—
Gemma: Stop reading the labels.
Josh: I think it's got something to do with the preservative.
Derek: They use a part of the swim bladder of the fish.
Gemma: I'll see myself out.
Derek: As soon as I clocked I was the oldest, I thought I can just say it.
Gemma: I'm actually 75, I just use a lot of really expensive skincare.
Derek: Swim bladders, and they use it to clarify the liquid, to take the cloudiness out.
Josh: Clarify?
Derek: Clarify, to take it— let me clarify this— to take the cloudiness out.
Josh: Okay, and from what Dill's eaten, what has he missed in in Melbourne, if he had to do a run of the more sort of Derek style takeaway.
Derek: Well, I find it hard to believe where you guys are located, where the head office is, is, do you like being called head office?
Josh: Yeah.
Derek: I like being called head office. Is you're right at the front door of the Vietnamese community and the, I can't believe you're not just smashing down a pho Every day.
Mason: No, I won't pronounce it wrong. I went to one of the pho places nearby. No, no, no. I hate it.
Tommy: I cannot stand it.
Josh: That's pretty controversial. What do you hate about it?
Gemma: Everything. It's just like—
Josh: Do you like the brisket? I like the one where it's the beef brisket, but there's a lot of hot water in it.
Tommy: There's a lot of liquid.
Josh: I get very hot.
Peter: You take the jumper off halfway through and the chilli gets your nose running.
Gemma: I just like food with a bit of oomph. That's why I don't like watermelon because what I What are you?
Tommy: Fucking crunchy water. It's one of the only—
Gemma: Salaries, same reason. What are you?
Tommy: One of the only foods I can eat faster than Josh is pho. Like I've beaten you most times.
Josh: Well, it's just so much. But it's because there is so much liquid. I'm not a soup guy either.
Gemma: Obviously none of you grew up near Box Hill.
Josh: No, well, I mean, 96.
Gemma: Paul pronounces it.
Tommy: Yeah, but he hasn't lived there.
Gemma: How do you pronounce it?
Josh: Pho. Okay.
Tommy: Yeah, nah. I just recognise you with blonde hair.
Josh: I mean, do you say pa-ay-er or pa-ay-ella?
Tommy: It depends if I'm trying to be a bit spicy. Yeah.
Derek: Hey, do you say Barcelona?
Tommy: Oh, Barcelona.
Gemma: Barcelona.
Josh: So we're going to the footy on Sunday. Wow. It's happening.
Gemma: I'm gonna have to come drunk to deal with all of you.
Peter: It's been quite the saga getting tickets.
Josh: I mean, yeah, the tickets were— it's actually very hard. Like, I don't know, have you guys tried to get tickets from the footy?
Tommy: Oh my God.
Josh: I'm being serious.
Peter: Yeah, my most weekends.
Josh: MCC.
Tommy: MCC. I'm actually not—
Gemma: can someone tell Pete I'm not talking to him?
Josh: He's not going. No, but I mean, Pete's got a lovely weekend. Is it a weekend away?
Peter: Weekend away.
Josh: Yeah, to Dalesford. No, but so you're going to Ticketek every single week. No, I'm being serious. Ticketek every week to book your tickets.
Gemma: And I usually get other people to do it.
Tommy: Yeah, so this is the thing.
Josh: This is where it's all coming out.
Peter: Outsourcing is a good option. No, so MCC, I just walk in with my barcode, my card.
Tommy: It's like having a Myki you can get through the door gates.
Peter: A very expensive Myki.
Josh: But it's like—
Tommy: Actually, they're not far off each other.
Josh: A yearly to a yearly. That's true. I mean, but that's the thing because for me it was like I had no Myki at all and it wasn't accepting my credit card and all that sort of stuff.
Peter: So you had to go into 7-Eleven and buy the card.
Josh: I mean, but is there anything— How, if the game starts at 3:15, 15. What time do we actually— do you get— is it like the movies? Do you get there 10 minutes before or what?
Gemma: It depends.
Josh: Like, what are you guys whispering?
Tommy: Yeah, he's forgotten that he's got a microphone in his hand. We've just worked out the cost between— how much is an MCC membership, Pete?
Peter: Yeah, $550.
Tommy: Yeah, $550. A yearly Mikey's $1,500.
Peter: No way.
Josh: Yeah, it's expensive.
Tommy: $1,500.
Peter: Now, Sibs, I know you would have done the maths on this, so how often do I need to travel for that to be worth it?
Tommy: Uh, I think you have Oh, he actually is. I think it's 5 days. I think you do have to do 5 or 6 days a week.
Josh: So what, at that point? Because the thing is that I just—
Gemma: I can't imagine leaving my house that many times.
Josh: I've got about 6 MyKeys and they're all in minus. I just keep buying new ones. It's like, 'cause you can ride around with about like minus $15.
Tommy: No, I got one back. I mean, I gave one to Dill and then I asked for it back so I could get home one night. I scanned on and minus $18. How did she get to minus $18?
Peter: I don't know.
Mason: I don't even know.
Tommy: I think it cuts out at like, you can get to like -5 or -6. I don't even know you could get to the -18.
Gemma: I don't even look at mine, I just have it on automatic top-up and then I just, I don't like to think about money. I fully understand.
Josh: But I also think maybe it was a V/Line, like if you're getting a V/Line or something.
Mason: Yeah, actually there's been a lot of V/Line travel because like going up to like Grampians and stuff.
Tommy: Yeah, really depleted it.
Gemma: I've never been on the V/Line.
Josh: Really? It's actually Really posh. Yeah, it's real creamer.
Tommy: It's not that posh, dude.
Gemma: Would I find it posh?
Peter: That was the wrong choice.
Tommy: I think it's posh. Posh is the wrong word. I used to catch it back from— I used to work in Shepparton, do you know that?
Josh: Yeah.
Tommy: I used to catch it back from that, and my mate caught the V/Line from Sydney back. He broke down halfway, caught it back to Melbourne, and he's like, there was heroin addicts on it. They do— they drug run. I mean, he's a bit hyperbolic. He's the guy who built our wall. At the studio.
Peter: Sydney to Melbourne on the train.
Unknown: Yeah.
Mason: Far out.
Josh: Well, Sydney to Melbourne.
Gemma: I'm gonna sooner run over Liam.
Josh: Oh my God.
Peter: That's a real saying of yours I've noticed.
Derek: Yeah, it is.
Tommy: It's a saying most use.
Peter: I really enjoy it.
Josh: No, but I think there's something like train travel can be quite nice. Like, has anyone done a long trip, like a multiple day trip?
Tommy: Everything I've heard of them stinks. The Ghan through the middle of Australia.
Peter: I've not been on it, but I watch Slow TV. Which is the 9-hour journey or the 12-hour journey on the gun. So I feel like I've been on it.
Tommy: The people that I used to train when I was a personal trainer, they, they, um, they had the kind of money and time, spare time, to do things like this.
Josh: And one of them— it costs a lot of money, doesn't it?
Tommy: Oh yeah, yeah, it's like 4— I don't know, look it up.
Peter: The average age of the passengers I think is about 65.
Josh: Yeah, yeah.
Tommy: And my client was over 65 and she said it was horrible, rattly, uncomfortable bed. I mean, we're not— I mean, we'll take it.
Josh: She's on a fucking train, like, what are you expecting at that point?
Derek: Hotel?
Tommy: I don't think there's— it's not the Darjeeling Limited or whatever it's called. That was a— that's a filler. Orient Express? Yeah, anyway, there's a bunch of ones in Europe. I would like to do— I think, imagine 4 bunk beds and Gronkh Squad going through the middle of Australia. I'd love to do that.
Gemma: I could do that.
Josh: What about like a cruise? So I like the— what I like about cruises, the sound of a cruise. Never been on a cruise. Been on the Spirit of Tassie, but that's about it. Yeah. The food experience sounds good. Like these, like sort of—
Peter: Like everything's buffet, I'm assuming.
Josh: Yeah. Which buffet sort of bogan, I get that. And if I wanna be healthy—
Peter: I think cruise is bogan. So we've already gone down the bogan path.
Gemma: Well, I thought my parents were on a cruise now, but they're not.
Josh: Oh really?
Gemma: They're on like some little boutique fancy boat in Croatia.
Josh: So there's a difference? There's sailing and then there's cruising? Yeah.
Tommy: But anyway, I wasn't listening. They're doing sail Croatia.
Gemma: They're essentially on schoolies there with like 6 of their friends.
Peter: They're loose.
Josh: Has anyone done cruise? Have you done a cruise, Derek?
Derek: No, never.
Tommy: We spoke to our friend BK who just did Antarctica. So you leave from, I think you can leave from South America and you go right down and you can step foot on on the North Pole or wherever.
Josh: Santa! Is it the South Pole? South Pole?
Tommy: South Pole, yeah. So it's like the furthest part that you can get to.
Peter: Yeah.
Tommy: I mean, I didn't go, you fucking idiot. So if I went and I was stuck there— Whatever, whatever. You go to a cold part where there's penguins.
Peter: Apparently crossing the ice. Also Phillip Island.
Mason: But the thing is—
Tommy: More expensive, much more expensive.
Josh: But I reckon, like, I know I'm using the word posh a lot today, But that feels like a posh cruise. It feels like one that you wear a North Face jacket, might have some binoculars, get some cool photos of you exploring.
Gemma: Is North Face posh?
Josh: Do you guys not think North Face is posh?
Tommy: The problem with fashion labels is bogans start to wear them. Balenciaga.
Josh: Which is more posh?
Gemma: What was that, sorry?
Tommy: Balenciaga. I don't know.
Gemma: There we go.
Tommy: Balenciaga.
Gemma: Put an O on the end of it before I'm getting a little—
Tommy: You see every man and his dog trying to wear Balenciaga now.
Josh: I don't know the brand.
Gemma: It's a fashionable brand.
Josh: What is it like? What do they do?
Tommy: I don't know. They've just got some shoes.
Gemma: Clothing and accessories. But everyone has the chunky sneakers now.
Tommy: I can't stand those.
Gemma: No, I'm not into them either.
Josh: With the shoes, like I saw some Gucci shoes or something in like one of those like factory outlets in the US. Like, are they primed to make shoes? Like the thing is like you think about like a department, how much time are they putting in shoes versus just going and getting some Asics or something.
Gemma: A lot of time, as someone with a Gucci handbag.
Josh: Okay, well, no, I understand this.
Tommy: I think the same model is they wouldn't do anything unless there's a lot of thought into it.
Gemma: Yeah, yeah.
Josh: My thought is though that if you've— if you're a shoe— like, I want to get my shoes from a shoe company. It's like Gary Vee, he's been getting a few mentions.
Peter: He's gonna come up again.
Tommy: K-Swiss. K-Swiss has been around for— K-Swiss, you remember K-Swiss?
Josh: Do you mean T-Swift?
Tommy: No, K-Swift. I remember K-Swift. Yeah, I was thinking it was K-Swift, I'm leaving. So the reason he did it was because he wouldn't do it with Nike because Nike is like, it probably won't work. And so you'll see the results better with a brand that isn't at its peak in culture. And so anyway, I'm hearing—
Josh: Thank you, Stav.
Tommy: Oh, Stav, I just need to ask you something quickly. Can you pass it without? I went to Mykonos and Santorini and And I embarrassed myself because I said, they said, "What souvlaki you want?" And I said, you know, the standard one, the lamb. And they said, "We don't do lamb." I said, "What do you mean?
Unknown: It's normal." No one in Greece eats lamb souvlaki.
Tommy: So what are we doing here in Melbourne?
Unknown: It's weird because when the Greeks came to Melbourne, lamb was so cheap because in Greece lamb is very expensive because Greece is very mountainous. So lamb, we only eat lamb once a year, Easter, that's it. So we saw lamb was so cheap, so we went, let's have Easter every week, let's eat lamb like flat out. And then they started doing lamb souvlaki because it was reasonably priced, whereas in Greece it's all chicken or pork. So when you say I want a lamb souvlaki, they know that you're from Melbourne.
Peter: Not only that, but you were in Mykonos and Santorini, so you were definitely from Melbourne.
Unknown: Did you try the pork one? Did you like it?
Tommy: I tried— I ate the chicken one.
Josh: I love the pork one.
Tommy: I had so many of them. I have learned more in the last minutes on this show than I have in 10 episodes. Is it a tradition for you growing up here in Melbourne to be having Sunday spit lamb? Spit?
Unknown: Yeah, we have barbecues every week where, you know, you'd have lamb on the spit or just big festive, uh, get-togethers at cousin's house and stuff like, you know, going to relatives and just eating. Like, that's why I was a fat little Greek kid because I was just eating at all my auntie's places which some aunties had the best, you know, spanakopita, the other auntie had the best moussaka.
Peter: So when's the next one?
Josh: Can we come?
Unknown: You go to Oakleigh, it just smells. Just go to Oakleigh, just walk in, they'll let you in, they're fine, they're happy, they're friendly people.
Tommy: Our office is in Abbotsford and there was migration of Vietnamese community many years ago. Oakleigh in Melbourne is the Greek epicenter. Yeah, I mean, you feel like you're, in a little, little China.
Josh: I was literally at Athens, in Athens, and the taxi driver goes, "Do you know Oakley?" No way! He's like, "I was just watching it on the news or whatever." I was like, "Well, really? I wish I knew more about Oakley." They have a good football team.
Peter: Oakley Chargers.
Unknown: They know the suburbs better than our taxi drivers.
Tommy: Why Oakley? Do you know why?
Gemma: Make stuff irregular.
Unknown: I think They just congregated where the churches were. So even in Richmond, there's a lot of Greeks. And Victoria Street in Abbotsford, like, if you look at the sun, like when the sun sets where you got the Vietnamese writing, if you look at the right set of time, you see all the Greek writing behind the Vietnamese writing. Yeah, like that whole street was Greek.
Josh: Yeah.
Unknown: And then obviously Vietnamese came and then they sold to the Vietnamese and they took over that area.
Tommy: And I would also know, what did the Greeks, what information did they have that we didn't and they bought up all of Albert Park, the most expensive suburb. I used to live there, have a business there, and every second house is a lovely Greek family. What do they know?
Unknown: When it comes to property, they're smart. They just go where the Italians go and they just copy the Italians with property and stuff like that. They go to Carlton, they go to the good areas, they know where to go. Yeah, just follow the Italians. They're smarter than us when it comes to property.
Tommy: Well, I mean, Albert Park used to be like a It was low and so it was classed as a certain area, like a swamp, not a swampland, but it is on a floodplain, I think. But it was cheap back then. And now they own half the Albert Park. It's so expensive.
Josh: Stav, quick question in regards to authentic Greek food. Is it possible, if you go to just a random Greek restaurant in Melbourne, are there any certain signs or any restaurants that, aren't authentic versus authentic?
Unknown: Look, every place does something well. So my suggestion is if there's a Greek waiter or someone Greek, just say, bring me something, bring me whatever you think. If you say that to a Greek, yeah, Greeks are very proud people, they won't disappoint you. They'll just bring out the best of the best that they'll have to offer. They won't go, you know what I mean? Like if you just start ordering from the menu, then maybe you might get a hit or miss at whatever restaurant you go to. But if you turn around to the waiter and you say, bring me whatever you think, and just give them the menu. Greeks are proud, they'll bring out what they do well.
Josh: Well, the one bit of anxiety around it is I went to one place where the, you know, traditional didn't have like the prices or anything like that on the thing. And so there is the little bit of a what you're enjoying the food in every moment, this is great, so tasty. But there is the little voice in the back of your head being like, I hope I can afford this.
Unknown: Look, if you go to Mykonos, you might get a little bit bit of a surprise. Yeah, but generally speaking, they're pretty good. And even in Mykonos, like, you, you know where to go, where not to go. If you see someone's got like a sparkler with a Dom Pérignon going past, you know it's not going to be—
Tommy: yeah, I'd be there.
Unknown: But if you go somewhere reasonable and you see like a couple of aunties in the kitchen, yeah, they're not going to charge you an arm and a leg. Yeah. I'm pretty surprised if they do.
Peter: Yeah.
Tommy: Sharing the love to some other local businesses in Melbourne, what's your favourite lamb souvlaki?
Unknown: Lamb souvlaki in Melbourne? You know what, I don't really eat lamb souvlaki.
Josh: Oh, you don't?
Unknown: I'll give a couple of plugs to a couple of places. I like to get coffee down at Lykon Dolly on Bridge Road.
Josh: Okay, yeah, great.
Unknown: He's got a great mortadella little sandwich that I, it's my go-to little snack. I go to Butcher's Diner in the city.
Derek: I've heard of that.
Unknown: Butcher's Diner, it's a 24-hour little diner. It's fantastic midnight snacks because we're in the hospitality industry where we get hungry quite late. So we go there.
Josh: I'm not in hospital and I feel you.
Gemma: I'm not in the hospital, it's just when I'm leaving somewhere at 3 o'clock in the morning.
Unknown: So I go there and I get the lamb skewer, I get, sorry, the The pork skewers, that's what I get from there. And the Greek salad, very good Greek salad.
Josh: What do you think of all the delivery services, Uber Eats, stuff like that, from someone who's in the industry?
Unknown: Look, we want people to come out and, you know, eat together and, you know, share conversation. And that's why we do this job. We don't want to cook and people eat at home. It's sort of, it takes half our job away from us, even though it's convenient and we understand it's the future. Yeah. I don't really like it personally.
Josh: Yeah.
Unknown: I like to see people having a laugh, having a few drinks together.
Josh: Yeah, definitely.
Unknown: It's better than just sitting at home in front of Netflix, just eating like a— I think it's a bit too American for me. Nothing against American people, but it's giving you a lot of eye contact.
Josh: I mean, no, I understand. I completely get it. I think there's something in it. What's your favourite time of the week? If you were to pick a moment here and say, at Salona?
Gemma: When Richmond win?
Josh: When is it?
Unknown: Richmond win was out of control.
Gemma: Yeah.
Tommy: I mean, De Janeiro downhill was—
Josh: I mean, when is it pumping here at the restaurant? When do you think it's your favourite vibe?
Unknown: Look, for us it's a small intimate restaurant, so it gets busy quite quickly. Like whether it's a Monday or Tuesday, there's people in the restaurant. But Friday, Saturday, obviously it's very, very busy. But even like a lazy Sunday, people people come in. We don't have set hours, so you can come from 12 all the way through dinner service. So you can come at 4 and have an early dinner or late lunch. So I think Sundays is probably my favorite, where the vibe's pretty good.
Josh: Yeah. The, um, finally, tipping and stuff in Australia, obviously it's not as, as common in restaurants like this. What's, what's your view on— because I've noticed more the more you go to places and you're going through and you— there's the, the tipping thing. I'm like, okay, I'll put $10 or whatever from someone who's got a restaurant. What's your view?
Unknown: I'm a bit old school in that sense. I remember when you used to sign the tip, it was a bit more discreet where you'd just give the person the— they'd sign their, their name. Now it's all pinned, so that's gone. So now I get awkward because I don't want to ask people, oh, would you like to leave a tip? I just skip that function personally because it's weird for me. Yeah, I grew up in this industry from when you left it with your signature at the end. But look, if you enjoy the service, leave something for the hospitality staff, even though, you know, like, it's, it's a tough job. So if you wanted to, if you're happy to do it, leave something, but you don't have to. There's no rules because they do get paid quite well, generally speaking, if you're doing the right thing. Most people get paid quite well in Australia with our award rates and what have you. Yeah, but, um, look, if you want to leave to even $2, $3, it all adds up for the staff at the end.
Josh: Yeah, yeah.
Tommy: The change of government, um, what happened with this? No, no, no, but there was the, the penalty rates for hospitality staff, or for—
Unknown: look, it's, it's, it's quite high. Um, it's tough because It's a very competitive market, so in hospitality we're giving opportunity to people that are unskilled at the end of the day. Like, some people come in with zero language and they're in the kitchen and they're, you know, peeling potatoes or they're washing plates, and that's their entry to the workforce, basically. So they get paid quite well considering other countries. If you look at other countries, they get paid really, really well. But, um, look, I think Australia's got a good system where it's a, it's a fair system. And by paying people, the average person, more, then they can afford to go out. So it all helps. So if you pay everyone less and people try to squeeze people on the wages, then they're not going to have enough money to go out. Whereas I think a better solution is is to just maybe minus a bit of the tax for the hospitality staff. And I think that's a better solution than, you know, either dropping their rate or lifting their rate.
Tommy: Tackling the big questions.
Gemma: How's your arm going, Steph?
Tommy: It's shaking.
Peter: Yeah, it's pretty tough. Really shaky.
Tommy: I was looking at that as well.
Josh: Steph, thanks so much for your hospitality, mate.
Gemma: Thank you. That was the best thing I've ever had.
Unknown: It's cocktail.
Peter: Couple of takeaways there, I thought.
Josh: Yeah, TJ asking the big questions.
Tommy: Yeah, someone's got to here, guys.
Josh: Yeah, Derek, let's finish up with a Swan Street story. Have you got any Swan Street stories?
Derek: Dear Lord, I'm not telling you the one I told you in the car. This feels like a stitch-up to me.
Josh: You have to tell us now, Derek.
Peter: Yeah, the suspense.
Josh: You have to tell us now. Do you have any other stories?
Tommy: Swan Street Richmond, well, Oh, Dimmies.
Derek: Dimmies, yeah. So we, we emigrated here. There was just my brother and I and my mum and dad when I was a kid from— yeah, not Belgium, but thanks for the accent.
Josh: Um, no accents, only the show.
Derek: And the only relative we had in Australia was Auntie Alison, and apparently Auntie Alison never married and she was old. She seemed old. With hindsight, she was probably about 60.
Tommy: I mean, there is those family friends that just always seem really old, but they're still around.
Derek: She just, and she just crew, went on cruises and just travelled the world her whole life. And it turns out she had major shares in Dimmy's, so she would have been— almost owned that building down there.
Peter: How's she going now?
Derek: My mum?
Josh: Yeah, she's long gone.
Peter: Okay.
Derek: My mum fell out with her in the late '70s.
Gemma: Wow.
Derek: And I remember what the fight was about. An adult, you know, like scraping, you know, being a bit feral and just going, hang on a minute, Mum, 'What happened, Aunty Helen?' 'Oh, we're not talking, are we?' 'You've got to be kidding.' Only relative in Australia.
Josh: I mean, Derek, you are very good with Melbourne culture, Richmond, like all the different areas. What is it like for people who don't know Swan Street? How would you describe it?
Derek: Richmond's where I came every week. This strip here was where I came every weekend from the outer suburbs. I grew up in Mooroolbahk. All around there, and we would come in to gigs. So there was the Corner Hotel, there was the Central Club Hotel, there was Richmond Club Hotel.
Gemma: These are all the places I'm going to.
Josh: They're all restaurants.
Tommy: They're all restaurants.
Derek: Corner's a lot different now, that's for sure.
Gemma: It's great.
Derek: But, uh, it's pretty good, pretty good place.
Josh: Favorite band that you—
Derek: T-shirt that I used to, used to screen print t-shirts, and I found in my old loft a t-shirt that I printed for the Corner Hotel. Oh, that's cool. I put it on the internet and the Corner Hotel contact me, said, can we have that? We'll do a reissue. Oh, that's cool. It's done by one of the famous— turned out to be a famous graph artist.
Josh: How hard is it?
Derek: Wow.
Tommy: Do you know that?
Derek: I'd say top secret.
Tommy: Tell me mine.
Derek: I can't remember.
Tommy: Build suspense. Build suspense.
Derek: Corner Central Club.
Josh: This is screen printing, very quickly. How hard is it if I wanted to do just like a few one-off prints? Is it easy for me to do, like in the garage at our office?
Tommy: You need the machinery.
Unknown: You need—
Gemma: You should get a guy that serves hair in the garage at the office.
Josh: Yeah, no, there's a lot of things we want to do in the garage. We want to set up a gym.
Peter: It's not easy.
Gemma: That's why I intervened. They said they were going to do it themselves and I was like, absolutely not.
Unknown: Just put a little infrared sauna in there.
Josh: No, baby won't do infrared. No, just quickly, what is the process? Because TJ was telling me it was that, no, we can't do it because you need the cutter to be able to cut out the the thing.
Derek: Look, you can do it, but you treat it as a craft hobby that you shouldn't do.
Tommy: Yeah. What do you mean?
Josh: Well, I don't want to charge for it. I'm just saying, like, you want to do like Gronkh Squad, like one-offs? Forget it.
Derek: We know Dion at While You Sleep screen printing.
Mason: Okay.
Derek: And he's a legend. He'll look after you.
Gemma: But if Gronkh's got tattoos, that would be fine.
Josh: I think, uh, tattoo machine. 10-year mark. Mr. 97 has already said that he's going to get a tattoo.
Unknown: At 10 years.
Josh: At 10 10 years.
Gemma: I'll join you.
Derek: Yeah, small one.
Gemma: I made a deal with my dad because I want one so bad and he doesn't want me to get one. So I said if he shaves his moustache off, I won't get one. He's had his moustache for about 45 years.
Derek: A Gronk Squad t-shirt.
Josh: It's not Dimmy.
Gemma: No, but I can understand why the—
Tommy: Simmara's got that same, he's had a moustache. Since I've known him. It would be— you look, you wouldn't recognise him.
Gemma: No, Bruce Watts has a real Tom Selleck vibe. He's a handsome man.
Josh: Who's Tom Selleck? Oh, jeez, Josh, I don't know anyone.
Tommy: The guy who wants to do screen printing at home also says, who's Tom Selleck?
Derek: If you want to do it as a hobby, just do it.
Josh: Yeah, but that's why I say it as a way of saving money. No, but okay, so it's going to be more expensive to do it.
Tommy: Yeah, more of a pain in the ass. I think you want to free up time, you're going to mess it up and you get bored of it.
Josh: To wear. Yeah, I would definitely— yeah, it'd be one of those things.
Tommy: It's the equivalent of going, I want to do some woodwork at home, so I want to buy all the tools, and then it actually takes a lot of effort. And if you— unless you're into it, you'll never use the tool.
Peter: It feels like a very Josh Chanser movie.
Josh: Go ahead and do it. When I was a kid, I had, um, had like wood and nail— like, I was actually into all of that sort of stuff. There was a period of time. Yeah, like, I was a period of time, but that doesn't—
Tommy: I think things are different. Like, I remember hammering more shit when I was young than when I'm an adult, but I'm not into that shit as much.
Mason: That's not woodworking, that's just hammering.
Tommy: I mean, I think I'm more into that stuff now than you are, so I reckon you'd literally—
Josh: I'm a mathematician.
Tommy: No, no, but you would unpack everything for the screen printing and then you'd be like—
Josh: Oh, you think that you'd be more into screen printing than me?
Tommy: No, no, no, just woodworking. I think you would unpack it all.
Josh: Watch yourself because that was a pain in the arse.
Tommy: You'd unpack it all and then you'd be like, I'm a bit bored, I'm gonna go upstairs now. Yeah.
Josh: That's why I haven't got the bike trainer. For that very, like, I've been quite good with that, not buying it.
Tommy: We could get that for the office though, that'd be good. You could have in the office do a sweat session.
Peter: Which runs telethon, is that the one?
Josh: No, no, there's a specific, anyway, won't go into it now. Organised August getting very close to the end. Russ Keys has been killing it, he's been ticking off all these things. Wondering anyone else, Organised August? Derek?
Derek: It's going really well for me.
Josh: What have you been doing?
Derek: Being very organised.
Mason: Wow.
Josh: Anything in particular?
Derek: I bought a dishwasher.
Josh: Did you really?
Derek: Just buying my way into this shit.
Josh: How did you?
Derek: Bought a dishwasher last night.
Josh: How do you buy a dishwasher? How do you install it?
Derek: I don't know. It's sitting in my house in the lounge room.
Tommy: Pay a professional. Pay a professional.
Josh: Are you kidding me? You have a dishwasher in the lounge room right now?
Tommy: He bought it yesterday.
Josh: Is it in a box?
Derek: No, the kids unboxed it.
Josh: Oh, that's fun.
Derek: They love unboxing shit.
Tommy: Yeah, you sounded like a YouTuber. Same. Unboxing. Hey, it's Tom here again.
Derek: Give it a review, Tommy.
Josh: All right, well, I think it's time to feast.
Tommy: To feast. Time to feast on some store.
Josh: So like, yeah, we're going to wrap up and then we're going to eat a bunch of— Yeah, I'm going to put them out of business.
Tommy: How nice.
Josh: So yeah, 3 Day Deals is going to absolutely smash it.
Peter: Hasn't eaten since when, 3 Day Deals?
Mason: Like 3 PM.
Gemma: Yesterday.
Josh: I just don't want to— can you believe— can you believe— I don't know if you watched the video of him explaining when he was on the plane going to Sydney, he ate so much food that what he was—
Tommy: he was doing this.
Gemma: Didn't the person next to you ask if you would—
Mason: yeah, the person next to me asked if I was okay because I was just breathing deeply and I must have been really flushed.
Peter: Was it at that point you thought, I've gone too far?
Mason: Yeah, but then I was like, nah, you can't go too far.
Gemma: Yeah, it's a real specific breathing when someone feels It's like if someone's drunk in your car.
Peter: Or really hungover. You do that.
Josh: You're just focusing on not being sick.
Tommy: You can't be leaning.
Josh: Yeah.
Mason: You're just focusing on not throwing up.
Unknown: Yeah.
Josh: No, I get it. And yesterday I was quite critical of tuna rice veggies. Yeah, you were flat.
Unknown: Yeah.
Josh: Yeah. I sensed that.
Tommy: But mate, it wasn't, it was beyond the rice.
Josh: But I'm feeling better about it now. I actually, Bree took all of the tuna home 'cause she's like, you're not gonna eat it. But I've been reflecting on it and it's worth giving it a go. Tuna and rice? Tuna and rice.
Tommy: Yeah, you just have to not care so much about flavors. But then the byproduct— I don't care about flavors.
Josh: Unless you go to Salona on Smith Street.
Tommy: No, exactly. You can't eat here all the time.
Mason: Swan Street.
Josh: What did I say?
Peter: Smith.
Josh: I fucked it.
Tommy: No, but I think the—
Josh: There's a restaurant at Salona and Smith Street, like yes.
Tommy: It's like when you go off sugar and then a, you know, Steph Claire Smith bars tastes like—
Josh: Like something sweet.
Tommy: It tastes like it's a Mars bar. So you can wean yourself off the sweetness and then you'll enjoy the tuna salad.
Peter: TJ knows what's up.
Josh: Yeah.
Tommy: I'm at the sugary bit, so they taste like shit to me.
Josh: My tongue is constantly synthetic. Gem, Fashion Week is next week.
Gemma: Starts Thursday.
Tommy: Mason's gonna be Miss 97.
Gemma: He's walking, I hope.
Tommy: Yeah.
Derek: No way.
Peter: Really?
Derek: No.
Peter: I was like, did I miss something?
Josh: Could we make sure—
Gemma: my sarcastic voice and my normal voice at the same time.
Josh: I mean, you're good at hooking things up. Do you think you could hook 97 up for something?
Gemma: No, because they cast it like a month ago.
Josh: Oh, really?
Tommy: So you could get in front row seats, just sitting down, just— I would love to go.
Gemma: I could probably do that.
Josh: Maybe as a reviewer. I would love to. When is the— Indie also mentioned the Brownlow. When does Brownlow happen?
Tommy: Before the grand final.
Josh: Because I wouldn't mind doing the red carpet the Brownlow and just sort of talking footy. G'day boys, how's footy?
Tommy: What you wearing?
Josh: Yeah, anyway, all right, well, we've got the footy on Sunday, so we'll be there.
Peter: Sorry, I can't be there.
Josh: Um, don't talk to me. I think, um, is it going to be a close game? Do we know that or no?
Peter: Well, it should be good.
Derek: Yeah.
Tommy: Is this— is it a knockout for the—
Peter: no, it's— but it'll set up the finals next week.
Gemma: It's just like who the final four is. I need Collingwood to lose tonight because then if Richmond happen to lose on Sunday, we'll still finish top 4. Okay. But if we win on Sunday, we could finish top of the ladder.
Tommy: What are you laughing at?
Gemma: What are you giggling at?
Derek: No, I was just laughing at Josh's approach to how to work it out.
Josh: No, I was literally thinking—
Gemma: I thought he was giggling at me talking footy in my pink dress.
Josh: No, I was literally, no, because I was thinking Bree is a, wait, she's on a like a Hey Tiger, they're doing like, it's the equivalent of a school camp. She showed me photos and it's like, bunk beds and stuff. I was like, is there going to be flying fox?
Tommy: Oh yeah, yeah, yeah.
Gemma: I was like, oh my God, is she sneaking into someone else's room?
Tommy: High ropes course.
Peter: Yeah, remember that? That was terrifying.
Josh: Flying fox was good.
Gemma: I mean, that was the best. Yeah, I love heights.
Josh: But anyway, Bree is away tonight, so I was thinking maybe I could watch some— the Collingwood game. Just watch some footy.
Gemma: Get a bottle of red.
Tommy: Yeah, have your laptop on. I don't know, just YouTubing, rewatching the Daily Talk Show from today. Great idea.
Josh: I don't know if that's a good— I don't know if the drinking on my own—
Tommy: it's fine, it's fine.
Josh: I had whiskey the other day. Well, I think—
Peter: I mean, we just did it live, actually.
Josh: Actually, yeah. How did that—
Gemma: me watching The Bachelor last night with just gin. It's fine, I'm okay.
Josh: Gin, uh, is that like whiskey or no?
Tommy: All right, so it's the Daily Twitch Show, Flat Fridays.
Josh: Uh, thank you, Salona, uh, on Swan Street, not to be confused with Smith Street, which is in a different suburb. Thanks guys for coming.
Tommy: Yeah, we'll see you tomorrow, guys.
Josh: Catch you guys.
Peter: See ya.
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