Latest / Early Breakfast with Ned McHenry & Sam Daddow / Early Breakfast with Ned & Sam - 28 May 2026

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Early Breakfast with Ned & Sam - 28 May 2026 · Early Breakfast with Ned McHenry & Sam Daddow

• 0:02
  Speaker 1: Need me Henry and Sam Dado five double A Early Breakfast.
• 0:08
  Speaker 2: Four right to five, Good morning and welcome along to
• 0:11
  Speaker 2: early breakfast on this Thursday morning, twenty eighth day of
• 0:16
  Speaker 2: May or you. High five is out there, going for
• 0:19
  Speaker 2: a top of eighteen degrees and cloudy. Currently it is
• 0:23
  Speaker 2: twelve point nine in the city. Double the phones eight
• 0:26
  Speaker 2: double two three, double O, double oh zero, double four
• 0:29
  Speaker 2: eighth thirty ninety five, Morning Dad.
• 0:31
  Speaker 3: Good morning, Sammy, Good morning to all. The High five
• 0:34
  Speaker 3: is twenty eight the May. That kind of rhymes, doesn't it?
• 0:37
  Speaker 2: It is flying?
• 0:39
  Speaker 4: It is what else rhymes? What are some good rhymes?
• 0:42
  Speaker 2: That's a bit early for that.
• 0:44
  Speaker 3: That is a hard question to throw on someone. What
• 0:47
  Speaker 3: are a couple of famous rhymes? Let me think, Let
• 0:50
  Speaker 3: me think. That doesn't rhyme, does it?
• 0:52
  Speaker 2: Let's just move on.
• 0:53
  Speaker 3: Okay, something interesting happened last night. It was weird, really weird, Like.
• 0:59
  Speaker 2: It's something always happens to you.
• 1:01
  Speaker 3: I think I just make things sound interesting when they're
• 1:04
  Speaker 3: not actually interesting whatsoever.
• 1:06
  Speaker 4: This was weird, seriously weird.
• 1:09
  Speaker 3: I cooked dinner last night, My beautiful girlfriend and I
• 1:12
  Speaker 3: cooked dinner, and I made this huge mess, this huge mess,
• 1:17
  Speaker 3: Like that was just stuff.
• 1:19
  Speaker 4: Everywhere, and so I made it.
• 1:21
  Speaker 3: And then because I made it all, I was ended
• 1:23
  Speaker 3: up getting pretty tired. So then I went and fell
• 1:25
  Speaker 3: asleep on the couch about forty five minutes and I
• 1:28
  Speaker 3: woke up and someone had like intruded come into our
• 1:31
  Speaker 3: house and cleaned everything up and put everything away.
• 1:39
  Speaker 4: You can't boom me. I'm your co host mate. This
• 1:42
  Speaker 4: is a neutral thing.
• 1:43
  Speaker 2: So what you're saying is he fell asleep. The girlfriend
• 1:45
  Speaker 2: of the cleaning.
• 1:46
  Speaker 4: Up don't know what happened. I was asleep.
• 1:49
  Speaker 2: What did you cook for dinner?
• 1:51
  Speaker 4: I cook homemade pizzas.
• 1:52
  Speaker 3: Oh yes, once you go to you make a mess.
• 1:59
  Speaker 3: You do just sorts and stuff everywhere. Oh anyway, I
• 2:06
  Speaker 3: made a few homemade pizzas. And what what's something that
• 2:09
  Speaker 3: I think is a bit fun. What's someone's quirky little
• 2:12
  Speaker 3: thing that they do in the kitchen lately, like a
• 2:14
  Speaker 3: little ingredient or a little just a little one percent
• 2:17
  Speaker 3: of what's their specialty? Because something my girlfriend started doing
• 2:21
  Speaker 3: that's delicious is whipped ricotta with just some honey, some lemon,
• 2:26
  Speaker 3: some salt and pepper, and it's like this ricotta and
• 2:29
  Speaker 3: it's really nice and you can use it as like
• 2:32
  Speaker 3: a almost like a saucy type thing.
• 2:34
  Speaker 4: Does that sound good to you or not?
• 2:36
  Speaker 2: Really? But I'm glad you.
• 2:38
  Speaker 4: Enjoyed it, folks.
• 2:40
  Speaker 3: He was looking at me kind of like very inquisitively
• 2:42
  Speaker 3: are you talking about?
• 2:43
  Speaker 4: But it's like ricotta.
• 2:44
  Speaker 3: Has anyone got just something really groovy that they do
• 2:47
  Speaker 3: in the kitchen? Just a little specialty dish. What's a
• 2:51
  Speaker 3: specialty dish dish that you do?
• 2:53
  Speaker 4: I really like that ricotta. It's quite good.
• 2:56
  Speaker 2: Is that Is that something that you drizzle on your
• 2:58
  Speaker 2: food or what's what's it for you can drizzle?
• 3:01
  Speaker 3: We just did on the pizza. Obviously normal bass then
• 3:05
  Speaker 3: all your toppings. I went and got some sausages, cut
• 3:07
  Speaker 3: the sleeve out of the sausage or whatever, pulled that out,
• 3:10
  Speaker 3: and then fried that up with some onions and some
• 3:12
  Speaker 3: garlic and stuff, and then did a little bit of
• 3:14
  Speaker 3: a chicken pestiy chicken style thing on there. But then
• 3:17
  Speaker 3: got this ricotta with some lemon and some honey, whipped
• 3:21
  Speaker 3: it all up and then just dubbed it on the
• 3:23
  Speaker 3: pizza and just that sweet, creamy kind of just punch
• 3:27
  Speaker 3: a flavor some Now, seriously, it's quite good.
• 3:30
  Speaker 4: You don't even seem slightly enthused about that.
• 3:33
  Speaker 2: He double two three, double o, double oh talking about
• 3:36
  Speaker 2: add ons for foods, and I know you're not a
• 3:38
  Speaker 2: big sauce guy.
• 3:40
  Speaker 4: I hate it.
• 3:41
  Speaker 2: But what annoys me with people who use sauce Mainly
• 3:45
  Speaker 2: it's your barbeued sauce and your tomato sauce type.
• 3:48
  Speaker 4: Operators sick just thinking about it.
• 3:50
  Speaker 2: I feel like you're either one of two people. Yes,
• 3:53
  Speaker 2: you put a massive pool of it on the side
• 3:55
  Speaker 2: of your plate and you don't call your food in,
• 3:58
  Speaker 2: or like me, you drizzler it on top of your food.
• 4:01
  Speaker 5: Both.
• 4:02
  Speaker 2: You've got to be a drizzler. You cannot be a
• 4:05
  Speaker 2: pool maker of sorts. It's ridiculous puddle And I bring
• 4:10
  Speaker 2: this up because it's it reminds me and my brother
• 4:13
  Speaker 2: are very different. He's a pool I'm a drizzler, and
• 4:15
  Speaker 2: it just infuriates me.
• 4:17
  Speaker 4: I don't want any cause on this.
• 4:19
  Speaker 2: Double two three, double o double How do you enjoy
• 4:21
  Speaker 2: your sauces?
• 4:22
  Speaker 4: Please do gravast about that.
• 4:24
  Speaker 3: Yes, gravy's fine and gravy can be our code word.
• 4:27
  Speaker 3: So if someone does want to talk about it, please
• 4:29
  Speaker 3: talk about it in a gravy sense, because honestly, I
• 4:32
  Speaker 3: have some weird thing about barbecue and tomato sauce. It
• 4:34
  Speaker 3: gives me the hebgbis. I don't understand if it comes
• 4:37
  Speaker 3: out of a cone shaped bottle.
• 4:38
  Speaker 4: I don't know why. I don't know what.
• 4:40
  Speaker 3: Happened to me as a child, But seriously, it makes
• 4:43
  Speaker 3: me squirm. The thought of you making a huge drizzle
• 4:47
  Speaker 3: over all of your beautiful food with one of those
• 4:49
  Speaker 3: artificial sauces makes me, you know, honestly want to vomit.
• 4:53
  Speaker 2: Oh yeah, talking about it.
• 4:54
  Speaker 4: I don't put it into bag No.
• 4:57
  Speaker 3: I know people that put tomato sauce in a spaghetti
• 4:59
  Speaker 3: bowl and done really foggy.
• 5:02
  Speaker 2: Wait, so he makes bag bowl like you normally worse
• 5:05
  Speaker 2: and then add it late.
• 5:05
  Speaker 3: Dascy fogg and he puts tomato sauce on spaghetti boconnais fog.
• 5:09
  Speaker 2: What are you doing? It's revolting a double two three,
• 5:11
  Speaker 2: double o, double Reno and Torrensville is cold in Reno.
• 5:15
  Speaker 6: Good morning, lads, this morning, Hello Reno, leads and Sam.
• 5:20
  Speaker 6: Yet I'm a drizzler, Yes, just drizzle, my missus goes,
• 5:26
  Speaker 6: I'm not cooking food for you anymore. Flatter it everywhere
• 5:32
  Speaker 6: it looks at me. Oh yeah, And.
• 5:35
  Speaker 4: Then Reno, what are you drizzling tomato sauce? Tomato sauce
• 5:40
  Speaker 4: are even worse.
• 5:41
  Speaker 2: And what are you putting your tomato sauce on? You're
• 5:44
  Speaker 2: not putting on everything, are you? Well?
• 5:47
  Speaker 6: Thistles, even a chicken roast roast nice? Yeah, yeah, chopped
• 5:54
  Speaker 6: anything anything like that. I'll just and then I'll eat it, dabbit,
• 5:58
  Speaker 6: Eat it, dabbit, and then squeeze some more.
• 6:03
  Speaker 3: Buddy, A classic, mate, that's brilliant.
• 6:10
  Speaker 6: Have a good morning, you two.
• 6:11
  Speaker 2: You two.
• 6:12
  Speaker 3: That is actually disgusting that you put that on Lamb
• 6:14
  Speaker 3: chops side. That is the most criminal thing I've ever
• 6:17
  Speaker 3: heard in my life.
• 6:18
  Speaker 2: Nothing wrong with that, it's it's I mean, they're not
• 6:22
  Speaker 2: asking you to eat it.
• 6:23
  Speaker 3: No, you've opened up something quite funny. Drizzlers verse puddlers
• 6:26
  Speaker 3: and do we have any puddlers?
• 6:28
  Speaker 2: Double two three double o double. I want to hear
• 6:30
  Speaker 2: from you.
• 6:30
  Speaker 4: I am a puddler.
• 6:31
  Speaker 2: I want to make Nettie squirm with some sauce. Chat
• 6:36
  Speaker 2: good keep on drizzling, man, what a funny seeing as
• 6:40
  Speaker 2: we're already talking about dinner times. The Hawthorne Footy Club
• 6:44
  Speaker 2: put this post up on social media last night. Six
• 6:49
  Speaker 2: You're lying stereotypical answer. Yeah, when my mum gets dinner
• 6:56
  Speaker 2: on the table after lunch six six to seven thirty nine,
• 7:03
  Speaker 2: you're like just before bed, like seven or earlier. Okay,
• 7:09
  Speaker 2: it's like what three p seven, I'm six six thirty.
• 7:13
  Speaker 7: We're currently going at about six at adant get it done?
• 7:17
  Speaker 2: Six marbs turn up between five thirty and seven thirty.
• 7:23
  Speaker 7: That's fine, seven six thirty, five thirty, anytime from five
• 7:28
  Speaker 7: thirty till seven six thirty perfect.
• 7:31
  Speaker 2: Last night of seven fifteen and it was the worst
• 7:33
  Speaker 2: experience in my life. Six thirty is a sweet spot.
• 7:36
  Speaker 2: So dinner times. What time is your ideal time to
• 7:40
  Speaker 2: have dinner for you? Ned? I feel like it varies,
• 7:42
  Speaker 2: probably like a five hour window.
• 7:44
  Speaker 4: Well, I feel like today you've really thrown a few
• 7:47
  Speaker 4: barbs at me. What's going on?
• 7:49
  Speaker 2: It's just you don't like sauce and you have a
• 7:52
  Speaker 2: late dinner. How is that throwing barbs?
• 7:54
  Speaker 1: No?
• 7:55
  Speaker 3: Okay, let's reset. Yes, yeah, I can. I can have
• 7:58
  Speaker 3: a huge variance some nights. Some nights will be eight
• 8:01
  Speaker 3: thirty nine, whereas other nights to be close to the
• 8:03
  Speaker 3: six pot thirty traditional.
• 8:04
  Speaker 2: Are you able to have a big dinner at nine
• 8:06
  Speaker 2: o'clock and then go straight to bed. Yeah, no, I
• 8:08
  Speaker 2: can't do it.
• 8:09
  Speaker 4: This is the best thing about our high fibers. People
• 8:11
  Speaker 4: that are up at this time.
• 8:13
  Speaker 3: You know what are we five twelve now, we've been
• 8:15
  Speaker 3: on air since five, and we've got some calls that
• 8:17
  Speaker 3: we're going to get too shortly. This community, this audience
• 8:20
  Speaker 3: of people, we're falling asleep.
• 8:22
  Speaker 4: Well we're not up, you know, at ten eleven o'clock,
• 8:25
  Speaker 4: not being able to fall asleep. We're up and at
• 8:27
  Speaker 4: them in the morning. That's the beauty of it all.
• 8:29
  Speaker 3: You think a lamb rose is going to stop me
• 8:31
  Speaker 3: from fas No, it just adds to it.
• 8:33
  Speaker 2: If anything, we all know mine, I aim for a
• 8:35
  Speaker 2: five o'clock dinner.
• 8:36
  Speaker 4: It's extraordinary.
• 8:38
  Speaker 3: It's extraordinary, buddy, at your age. You know, not that
• 8:42
  Speaker 3: I have anything against people that have early dinners, fine,
• 8:45
  Speaker 3: and it's.
• 8:46
  Speaker 4: Actually quite clever.
• 8:47
  Speaker 3: But I don't know anyone else who's having a dinner
• 8:50
  Speaker 3: at your age that early.
• 8:51
  Speaker 2: Well, I don't know anyone else at my age who
• 8:53
  Speaker 2: gets up at ten to four every morning.
• 8:56
  Speaker 4: What about me?
• 8:58
  Speaker 2: Well you count, but you everyone else it's different, all right,
• 9:01
  Speaker 2: they're fine. But last night I had it at six o'clock,
• 9:05
  Speaker 2: so that was a late one for me.
• 9:07
  Speaker 4: What Rob, He's great, he goes.
• 9:09
  Speaker 3: Depends if you're a high five that you're eating early
• 9:11
  Speaker 3: and going to bed early.
• 9:12
  Speaker 4: So six for me, that's what I'm kind of getting
• 9:13
  Speaker 4: out of this audience. I think.
• 9:15
  Speaker 2: Yeah, the day they get they yeah, So that's why
• 9:18
  Speaker 2: I'm having dinner at five. So I'm probably gone to a
• 9:19
  Speaker 2: better eight thirty most nights. Yeah, I just like it
• 9:21
  Speaker 2: a little bit earlier. Jane in Northfield, good morning to you.
• 9:25
  Speaker 8: Good morning. Is it pick on Day?
• 9:28
  Speaker 2: Yeah? Why not? Let's go for it?
• 9:29
  Speaker 4: What I thought, Jane.
• 9:31
  Speaker 8: Call Fridays pick on ned Day today? Talking about my father.
• 9:38
  Speaker 8: He likes to share the cooking, and I'm of an
• 9:42
  Speaker 8: age where I have distant memories. I'll say it like that.
• 9:47
  Speaker 8: He said it was the height of ignorance and a
• 9:53
  Speaker 8: and a slam dunk on the chef who cooks your food?
• 9:58
  Speaker 8: If you add sourced to it, correct, Jane, it is
• 10:02
  Speaker 8: like getting out and throwing the plate against the wall. Criminal.
• 10:08
  Speaker 8: And we lived our whole life like that. The only
• 10:10
  Speaker 8: time I have.
• 10:11
  Speaker 3: Sauces if I have a pie, Yeah, you spot on
• 10:14
  Speaker 3: Jane all over it.
• 10:15
  Speaker 2: But we can also we can also use this as
• 10:18
  Speaker 2: the other topic. Jane, when you're having a pie, I'm
• 10:20
  Speaker 2: assuming you're eating it while holding the pie, which means
• 10:23
  Speaker 2: you're a drizzler, not a dunker.
• 10:25
  Speaker 8: I'm like to hold the pie. I cut the pie
• 10:27
  Speaker 8: in half, hold the pie in one on one in
• 10:31
  Speaker 8: one hand, and then with a bottle in my right hand,
• 10:33
  Speaker 8: I like to squeeze it gently.
• 10:36
  Speaker 2: Across the cut soles as we go.
• 10:39
  Speaker 8: You're decorating the top of that part. It's going to
• 10:41
  Speaker 8: eat such a squish.
• 10:42
  Speaker 4: And beware Jane Europe.
• 10:44
  Speaker 3: But it's an offense to a chef who's taken his
• 10:50
  Speaker 3: time to make that lovely lamb roast, gravy, all the trimmings,
• 10:53
  Speaker 3: and then you bring out the.
• 10:54
  Speaker 8: Sauce bowl or you ask for the sauce bottle. He
• 10:57
  Speaker 8: would throw something at you if you if you could, yeah,
• 11:03
  Speaker 8: it's a height of.
• 11:06
  Speaker 9: Oh not.
• 11:07
  Speaker 8: The ignorance is not the word that I want the chef.
• 11:11
  Speaker 8: If you don't ask for the.
• 11:12
  Speaker 3: Sauce bottle, the tomato sauce on a lamb roast, Jane,
• 11:16
  Speaker 3: to me, that is a disgrace.
• 11:19
  Speaker 8: You can have, yes, that's okay.
• 11:21
  Speaker 4: How is there any different I wouldn't have it, but
• 11:23
  Speaker 4: someone not tomato.
• 11:25
  Speaker 2: No, no, no, thank you Jane, thanks for your coal.
• 11:28
  Speaker 2: I would have thought the same thing for chefs would
• 11:31
  Speaker 2: be if you're adding pepper and salt to a dish.
• 11:35
  Speaker 2: If you're out for dinner and you're ading pepper and salt,
• 11:36
  Speaker 2: what you think the chef can't season it properly?
• 11:39
  Speaker 10: Yeah?
• 11:39
  Speaker 4: Interesting, Yeah, it's interesting. I think pepper and so that's
• 11:41
  Speaker 4: a bit more. It's a bit more subtle.
• 11:44
  Speaker 3: And some people have different, like different taste thresholds for
• 11:48
  Speaker 3: a pepper and salt.
• 11:49
  Speaker 2: I'm a peppery I like salt sold some salt.
• 11:53
  Speaker 3: Like the occasional time that I have subway, it's usually
• 11:57
  Speaker 3: at Tailor and Bend when I'm heading to the southeast
• 11:59
  Speaker 3: because the subway there. I said to keep going, keep
• 12:03
  Speaker 3: heavy on the salt and peppery. I love.
• 12:06
  Speaker 4: I think it's great.
• 12:07
  Speaker 5: But source non.
• 12:08
  Speaker 2: Peter from Power Hills Morning Change, just headed coffee and Tis.
• 12:19
  Speaker 2: What's your biscuit choice?
• 12:21
  Speaker 10: Oh you know you have those choice and a packet
• 12:25
  Speaker 10: with a different choices.
• 12:28
  Speaker 2: It doesn't matter.
• 12:30
  Speaker 10: Now. As the next Victorian, I'm going to have a
• 12:33
  Speaker 10: go at you for a start. Sorry isn't Victorian. But
• 12:38
  Speaker 10: first do you have pizza bread pitch of bread for
• 12:42
  Speaker 10: your pizzas and do you eat? Oh? Here we go?
• 12:49
  Speaker 10: No green peas with pies.
• 12:53
  Speaker 4: You're talking to me?
• 12:55
  Speaker 10: Yeah, yeah, you're red cheeks, Victorian.
• 12:58
  Speaker 2: Yes, are you making your own pizza based net?
• 13:01
  Speaker 7: Yeah?
• 13:01
  Speaker 4: I had pizza bases last night.
• 13:03
  Speaker 2: What I'm saying is do you make them scratch or
• 13:05
  Speaker 2: do you go to the shops and bake it from scratch? Okay, goodness? No, okay,
• 13:09
  Speaker 2: what was that?
• 13:10
  Speaker 8: Mate?
• 13:11
  Speaker 10: You don't have Peter bread instead of the other base.
• 13:15
  Speaker 4: No, I just go to the shops.
• 13:17
  Speaker 3: I went to Tony Mark, so I didn't have to
• 13:19
  Speaker 3: go to the you know what, the major supermarket, and
• 13:21
  Speaker 3: I just got a base.
• 13:23
  Speaker 4: It was like a It was like more of a
• 13:25
  Speaker 4: rectangular style base. It was nicey put in the oven,
• 13:29
  Speaker 4: all right.
• 13:29
  Speaker 10: And so they said, do you have the green peas
• 13:32
  Speaker 10: with pies with tomato sauce on? Or do you have
• 13:36
  Speaker 10: fritchen sauce?
• 13:37
  Speaker 2: I think.
• 13:42
  Speaker 10: There you go, Expectorian.
• 13:43
  Speaker 2: So, Peter, before we go to the break, how are
• 13:45
  Speaker 2: you having your sauce? May?
• 13:48
  Speaker 10: Virtually I have a lot of different marionnaise of black sauce.
• 13:52
  Speaker 11: One.
• 13:53
  Speaker 2: Now we're talking about the old tomato and barbecue sauce
• 13:55
  Speaker 2: and a pie and PARSI got to be drizzler, another drizzler.
• 14:03
  Speaker 2: Eighteen after five. We've got plenty of texts coming through.
• 14:05
  Speaker 2: You can keep on jumping on the phones. Eight double
• 14:07
  Speaker 2: two three, double o, double oh zero double four eighth
• 14:09
  Speaker 2: eight thirty ninety five.
• 14:10
  Speaker 3: Now Peter is one of our best callers, and I
• 14:12
  Speaker 3: don't know what was going on. I had no idea
• 14:14
  Speaker 3: what he was talking about. Peter, you've had a mayor
• 14:16
  Speaker 3: this morning. Usually you're one of our best callers. That
• 14:18
  Speaker 3: that was a dog's breakfast. Serious, I have no idea
• 14:20
  Speaker 3: what you're asking.
• 14:21
  Speaker 2: Then jump on the phone.
• 14:23
  Speaker 1: Need meet Henry and Sam Dado five double a early breakfast.
• 14:31
  Speaker 2: Five on this Thursday morning. Covered a bit of ground already.
• 14:35
  Speaker 2: What time you have and your dinner? How are you
• 14:38
  Speaker 2: enjoying your sauce? Poll from Pennington Morning Boys. Tomato sauce
• 14:42
  Speaker 2: is just filth. Should be banned with all other sauces.
• 14:45
  Speaker 2: Eat the food and enjoy its flavor, not destroyed by
• 14:48
  Speaker 2: sauce band sauce.
• 14:50
  Speaker 4: Can we get him a prize or something?
• 14:51
  Speaker 2: We'll keep on him. Mark from Para Hills at a
• 14:54
  Speaker 2: school camp in the late seventies, a student put tomato
• 14:57
  Speaker 2: sauce on vanilla ice cream.
• 15:00
  Speaker 4: I moved tables, Mark, that's revolting.
• 15:03
  Speaker 2: We're also talking about dishes that you that you litill
• 15:06
  Speaker 2: go to your known, to your signeature dishnature, Andrew. I
• 15:09
  Speaker 2: throw in sliced mushroom to my gravy. I do my
• 15:12
  Speaker 2: homemade schnitzels, mashed potatoes and veg and I always pour
• 15:16
  Speaker 2: it heavily all over the lot of the gravy.
• 15:18
  Speaker 4: Andrew.
• 15:18
  Speaker 3: That actually sounds delicious, as I always say, delicious and nutritious.
• 15:23
  Speaker 2: Keep going talking about at dinner times, Luke and Queenstown. Hey, guys,
• 15:26
  Speaker 2: dinner time for me is six p m. Andrew. I
• 15:30
  Speaker 2: used to get up at two forty five when I
• 15:32
  Speaker 2: was doing three forty five starts doing passenger screening at
• 15:35
  Speaker 2: the airport. That's an early start.
• 15:36
  Speaker 4: Just quickly on that, Luke.
• 15:38
  Speaker 3: One great question you threw out with dinner times. We
• 15:42
  Speaker 3: haven't had a heap of discrepancy with that. We've had
• 15:44
  Speaker 3: kind of most of our audience, our high fibers, our
• 15:47
  Speaker 3: folks here. The earlier kind of style of dinners five
• 15:50
  Speaker 3: thirty to six is that.
• 15:52
  Speaker 2: I'd say that five thirty to six thirty is the
• 15:54
  Speaker 2: range we're looking at.
• 15:55
  Speaker 4: Any outlies.
• 15:56
  Speaker 3: We haven't had any cause or text someone saying, hey,
• 15:58
  Speaker 3: I actually like a dinner at eight pm or something
• 16:00
  Speaker 3: a bit different.
• 16:00
  Speaker 2: You and I probably the outlies at either end of
• 16:02
  Speaker 2: the spectrum, and everyone else is landing in the middle.
• 16:04
  Speaker 3: Yeah, okay, yeah, you're you're very early, maybe a little
• 16:06
  Speaker 3: bit later.
• 16:07
  Speaker 2: Andrew. I love tomato sauce and will pour it on
• 16:10
  Speaker 2: pretty much everything everything, I should say, Linda from Hewitt,
• 16:14
  Speaker 2: I'm with you, Sammy. I have dinner as soon as
• 16:16
  Speaker 2: I get home around five pm, and many nights I
• 16:19
  Speaker 2: have it in bed. Dinner in bed, that's an interesting one.
• 16:23
  Speaker 4: Yes, snuggle on in and get ready for the night
• 16:26
  Speaker 4: and the next day. Rob, two pile with sauce.
• 16:29
  Speaker 3: But as a TRUCKI the pie has to be trucky hot,
• 16:32
  Speaker 3: not cold, but not too hot out of the warmer
• 16:34
  Speaker 3: that when you take a bite the meat spills out
• 16:36
  Speaker 3: and burns your gin and you drive off the road.
• 16:39
  Speaker 3: You're looking for the Goldilocks pie to chomp down on
• 16:42
  Speaker 3: the go. Rob, I'm not a truckie. I won't pretend
• 16:45
  Speaker 3: to be, but I know exactly what you're talking about
• 16:47
  Speaker 3: if you're having that one on the go and trying
• 16:48
  Speaker 3: to eat it when you're driving.
• 16:50
  Speaker 4: It just needs to be warm enough that it's, you know, palatable.
• 16:53
  Speaker 2: Rob has launched us into a very good topic as well.
• 16:57
  Speaker 2: Yes one road trip feeds.
• 17:01
  Speaker 4: Oh, when you're having a road trip.
• 17:02
  Speaker 2: This is The Advertiser yesterday, Sam Low reporting.
• 17:05
  Speaker 7: Everybody's got their road trip traditions, whether it's playing I
• 17:08
  Speaker 7: Spy with the kids or checking out the Lockness Monster
• 17:11
  Speaker 7: in Lockheel. But there's one thing that makes every single
• 17:15
  Speaker 7: road trip and that's the feed. Where are you going
• 17:17
  Speaker 7: to get the best food for your road trip? Well,
• 17:20
  Speaker 7: we've put together a list of some of South Australia's
• 17:23
  Speaker 7: best roadhouses and service stations and what they're.
• 17:26
  Speaker 2: Serving up now.
• 17:27
  Speaker 7: Behind me is Port Wakefield twenty four to seven.
• 17:30
  Speaker 4: Here they claim to have the best.
• 17:32
  Speaker 7: Chicken nuggets in South Australia, but anecdotally I've heard they're
• 17:36
  Speaker 7: the best in the world.
• 17:37
  Speaker 2: Why don't we go and have a look. So Sam
• 17:40
  Speaker 2: Low for The Advertiser reporting, go and have a look
• 17:43
  Speaker 2: road trip feeds. Now, I've been going to Bathurst twenty years. Yeah, right,
• 17:49
  Speaker 2: and we've got it down pat and I know what
• 17:51
  Speaker 2: I'm doing.
• 17:51
  Speaker 4: Where do you stop?
• 17:52
  Speaker 2: I leave here Truro Bakery, yeah, early brecky yep, Bao
• 17:57
  Speaker 2: Rynald yep, that's about six hours afterwards. Maybe a stopping
• 18:01
  Speaker 2: mill Dura on the way, but bout Ryannald a heavy
• 18:03
  Speaker 2: feed then maybe, and then maybe a nice little cake
• 18:07
  Speaker 2: at a hay Wow exactly west Wilong on the way.
• 18:13
  Speaker 2: Then you've got what's the Kawra good Bakeries and camera
• 18:16
  Speaker 2: as a bit closer to Bathurst, and then I should
• 18:19
  Speaker 2: be able to make it from Karra to Bathurst. But
• 18:21
  Speaker 2: if I need to Blameey's on the way, it's about
• 18:23
  Speaker 2: forty k's out of Bathurst. So I know exactly where
• 18:26
  Speaker 2: my bakeries are on the way to Bathurst, and I
• 18:28
  Speaker 2: know what I'm getting most time.
• 18:29
  Speaker 3: See that's the interesting thing. There's so much to unpack
• 18:32
  Speaker 3: here on your road trip. If you repeat road tripping,
• 18:36
  Speaker 3: it's more than known spots.
• 18:38
  Speaker 4: Do you know where you're going to stop?
• 18:39
  Speaker 3: Whereas I do love that feeling organically when you're road
• 18:43
  Speaker 3: tripping and you give something a chance, you know, you
• 18:45
  Speaker 3: kind of go, hey, oh yep, let's give that a go.
• 18:48
  Speaker 2: Back when I was eating meat pies back in the day. Yes,
• 18:51
  Speaker 2: I think the best ever meat pie I'd ever had,
• 18:55
  Speaker 2: and I think it was more to do with the pastry.
• 18:57
  Speaker 2: I thought that was unbelievable. Tend to field, Okay, intent
• 19:01
  Speaker 2: to field, Yeah, unbelievable.
• 19:04
  Speaker 3: I'll tell you where the two best pies are in
• 19:05
  Speaker 3: the state, as someone who consumes a ridiculous amount of pies.
• 19:09
  Speaker 3: If you're south, the McLaren.
• 19:11
  Speaker 4: Flat General Store.
• 19:12
  Speaker 3: Oh, that has the best pie general store that they're
• 19:17
  Speaker 3: homemade if sure so, they've got a little kitchen. I'm
• 19:20
  Speaker 3: telling you and anyone down south folks, please do yourself
• 19:23
  Speaker 3: a favor.
• 19:24
  Speaker 4: They're not too expensive.
• 19:25
  Speaker 3: That they do this beef like and it's a proper
• 19:27
  Speaker 3: beef that falls apart at big chunks of beef. Beautiful,
• 19:30
  Speaker 3: and then they do a chicken pie. It is magnificent.
• 19:33
  Speaker 3: I was actually there yesterday. It was magnificent. I would
• 19:37
  Speaker 3: have consumed thirty pis from that place, probably more forty
• 19:39
  Speaker 3: the other one I do like if I'm heading more
• 19:42
  Speaker 3: so kind of east northeast Mount Pleasant. It's a famous bakery,
• 19:47
  Speaker 3: cracking bakery at Mount Pleasant Cracking Bakery.
• 19:51
  Speaker 4: So road trip feeds, that's kind of what you're asking. Yeah, yeah,
• 19:54
  Speaker 4: where do you.
• 19:54
  Speaker 2: Stop on your road trips or what if you are stopping,
• 19:57
  Speaker 2: what are you getting? What's the go to?
• 19:58
  Speaker 4: Yeah, it talks through it.
• 20:00
  Speaker 2: Because South Australia we have the best bakeries.
• 20:02
  Speaker 4: We've got some great bakery unbelievable. So just on that.
• 20:05
  Speaker 3: Report from the advertiser at that Port Wakefield service station,
• 20:07
  Speaker 3: you've got a few options with Port Wait, it's a
• 20:09
  Speaker 3: bit no on interesting. So that service station I like
• 20:14
  Speaker 3: stopping at. Personally, I do like it because I find
• 20:17
  Speaker 3: the OTR which is the next one up if you're
• 20:19
  Speaker 3: leaving Adelaide. That's got a subway and it's got a
• 20:22
  Speaker 3: decent Bay Marie but a lot of burger options and
• 20:24
  Speaker 3: they've all got pre made options with sauces, So not
• 20:28
  Speaker 3: for me and subway as I said, I have that.
• 20:30
  Speaker 4: When I go through Tail and Bend, not North. So
• 20:32
  Speaker 4: I do actually stop at that service station.
• 20:34
  Speaker 3: Miss the low from the advertisers talking about excellent Bamory option.
• 20:38
  Speaker 4: My one knock on that service station very.
• 20:41
  Speaker 2: Expensive to me, it's a bit too flashy.
• 20:45
  Speaker 3: It is one of the most expensive service stations for
• 20:48
  Speaker 3: food and drink I have ever been to.
• 20:51
  Speaker 2: I just want you stock standard family run little bakery
• 20:55
  Speaker 2: that's got too many cakes that are bad for you,
• 20:57
  Speaker 2: some nice pis and pasty options, and then maybe maybe
• 21:01
  Speaker 2: if the little fish and chip shop in the town
• 21:04
  Speaker 2: you're going through gets some.
• 21:04
  Speaker 4: Hot chips, a couple of hot jibbies.
• 21:06
  Speaker 2: If you're not feeling the bakery.
• 21:08
  Speaker 4: But that's a that's a that really stops the rule.
• 21:11
  Speaker 4: It's a commitment, it's a stop down. Yeah, but worth it.
• 21:15
  Speaker 3: So that one at put Wakefield, I don't even know
• 21:18
  Speaker 3: what it's called. It's a family owned service station. That
• 21:20
  Speaker 3: one would be going on the left hand sign sign
• 21:24
  Speaker 3: their options with foody Sensational. I've had a stuff, sat
• 21:26
  Speaker 3: down with Nick Murray and had a steak there before Wow.
• 21:30
  Speaker 3: At the server they do a veggie option. They do
• 21:32
  Speaker 3: a bunch of different burgers. As I said, expensive but
• 21:35
  Speaker 3: one of the most comprehensive, you know, complete bay Maori
• 21:39
  Speaker 3: service station options in the state, without doubt, without doubt
• 21:42
  Speaker 3: to their credit.
• 21:43
  Speaker 2: Robin Clearview, you're up for an eight egg and bacon pie.
• 21:47
  Speaker 4: Yeah, I'd given it, Rob. Are you having one?
• 21:50
  Speaker 2: Rob?
• 21:50
  Speaker 4: Are you giving that a go?
• 21:51
  Speaker 2: I would for sure if you are to give us
• 21:52
  Speaker 2: a review on it. Peter from marleson Good Morning funny
• 21:54
  Speaker 2: you mentioned the Truro Bakery. My dad owned it in
• 21:57
  Speaker 2: the mid eighties. There you go. It's a very South
• 22:00
  Speaker 2: Australian story. Kathy as well. I'm with you Sam. Dinner
• 22:02
  Speaker 2: at five in bed at eight thirty. Yeah, we went
• 22:04
  Speaker 2: after my own heart.
• 22:05
  Speaker 3: Well done before we get the five thirty News, which
• 22:07
  Speaker 3: is coming up very shortly. My mum used to do
• 22:09
  Speaker 3: those little egg and bacon pie and you put them
• 22:12
  Speaker 3: in the little muffin trays. Really good healthy snack cause
• 22:15
  Speaker 3: you think the eggs with the protein and do you
• 22:17
  Speaker 3: wear eggs?
• 22:17
  Speaker 2: Yeah?
• 22:18
  Speaker 1: You do?
• 22:18
  Speaker 2: How do that?
• 22:18
  Speaker 7: Yeah?
• 22:19
  Speaker 4: Yeah, really good.
• 22:20
  Speaker 3: Anyway, there's another thirty seconds that no one will get
• 22:22
  Speaker 3: backed up in smoke bounds something.
• 22:24
  Speaker 2: Time for the five thirty News with the one and
• 22:26
  Speaker 2: only Kate Colins who have Tommy bren on the other side.
• 22:28
  Speaker 2: Toenty five minutes to six on your Thursday morning, A
• 22:32
  Speaker 2: double two three, double O, double O. We're taking calls
• 22:35
  Speaker 2: until six o'clock. Then David and Where will take over
• 22:37
  Speaker 2: for five double A breakfast. Matthew Abraen will belong to
• 22:40
  Speaker 2: dissect the week in politic, will spin, Ryan Fitzgerald will
• 22:42
  Speaker 2: have all your footy tips. Tommy ran not far away.
• 22:45
  Speaker 3: Now I'm having fun on this show. This is fun
• 22:48
  Speaker 3: where the techs are great.
• 22:49
  Speaker 11: Everyone.
• 22:49
  Speaker 4: We're talking about our road trip feeds. Where do you go?
• 22:52
  Speaker 2: What do you do?
• 22:52
  Speaker 4: We're talking about dinner time.
• 22:54
  Speaker 3: We're talking about what's your little signature dish? So many
• 22:58
  Speaker 3: great texts. We'll get to those in a second and
• 23:00
  Speaker 3: keep your calls coming through. They have been fantastic. Now
• 23:04
  Speaker 3: this has evolved and I've just got thinking about more
• 23:07
  Speaker 3: and more with this on the go?
• 23:10
  Speaker 4: What are you doing?
• 23:10
  Speaker 3: Our very own Kate Collins, wonderful. Caken's best in the business.
• 23:15
  Speaker 3: I saw her yesterday and today She's got her own
• 23:18
  Speaker 3: bread and peanut butter.
• 23:20
  Speaker 2: Kate, if you're listening, coming to the studio.
• 23:23
  Speaker 4: Attached to her handbag. So she's brought in her own
• 23:27
  Speaker 4: form of bread in her own Oh no, she does listen.
• 23:33
  Speaker 3: Great, So hang on okay microphone O great, So Kate's coming.
• 23:39
  Speaker 3: So Kate, while on Earth, do you have a little
• 23:41
  Speaker 3: bag attached to your proper bag with your own peanut
• 23:44
  Speaker 3: butter and bread.
• 23:44
  Speaker 9: It's not attached to my proper bag. It's separate.
• 23:47
  Speaker 12: It's a little string shopping bag. Very eco friendly. I
• 23:52
  Speaker 12: just put I just bought some bread in and some
• 23:55
  Speaker 12: peanut butter.
• 23:56
  Speaker 4: Do you take that everywhere though? Or is it just
• 23:58
  Speaker 4: to hear breakfast?
• 24:01
  Speaker 2: It's just being very resourceful.
• 24:02
  Speaker 12: Do you know what, though? Do you know what was
• 24:04
  Speaker 12: actually controversial? You're talking about putting sauce on things. I
• 24:08
  Speaker 12: put butter on my toast and then peanut.
• 24:12
  Speaker 2: I'm with you?
• 24:13
  Speaker 4: Is that okay?
• 24:14
  Speaker 2: I'm completely with you on this, and I've done it.
• 24:16
  Speaker 9: My outrage by that.
• 24:17
  Speaker 2: I've done it here before and people just look at
• 24:19
  Speaker 2: me weird, I know, and they're like, there's butter in
• 24:21
  Speaker 2: the peanut butter. No, no, no, no, no, you need you need
• 24:24
  Speaker 2: the butter to really get get the flavors.
• 24:26
  Speaker 4: Out the time.
• 24:27
  Speaker 12: Yeah, why is that weird? It's tiger bread, it's special.
• 24:34
  Speaker 12: We needed the nice toast for breakfast.
• 24:37
  Speaker 3: What do you think about Kate carrying around a little
• 24:40
  Speaker 3: She brings it to work string bad situation.
• 24:43
  Speaker 4: She just brings it everywhere, just to work.
• 24:46
  Speaker 3: Apparently in the afternoon she'll be in she'll go to
• 24:49
  Speaker 3: a business meeting and she'll start doing the peanut butter
• 24:51
  Speaker 3: halfway through protein.
• 24:55
  Speaker 2: Before you jump back in the newsroom as well. Sauce.
• 24:57
  Speaker 2: How do you do your sauce. You want to have
• 24:59
  Speaker 2: tomato and barb sauce on food?
• 25:01
  Speaker 12: Yes, okay, okay, so I love putting barbecue sauce on
• 25:04
  Speaker 12: scrambled eggs.
• 25:05
  Speaker 2: Nice, But you're a drizzler right then you don't pull
• 25:09
  Speaker 2: it on the side again.
• 25:11
  Speaker 9: It has to be sprinkled on the top ard perfect.
• 25:15
  Speaker 3: To think of everything those chicks went through to lay
• 25:17
  Speaker 3: those eggs for Kate, just to layer it in an
• 25:20
  Speaker 3: artificial barbecue sauce.
• 25:22
  Speaker 9: COO, it's really good.
• 25:24
  Speaker 4: I can't match your enthusiasm for that, Kate, unfortunately.
• 25:27
  Speaker 2: And what's your dinner time everything? Well, we're not often.
• 25:34
  Speaker 2: We have a guess this is true.
• 25:36
  Speaker 9: Dinner time is whenever I can eat.
• 25:38
  Speaker 2: Yep, that's fair.
• 25:39
  Speaker 4: Yeah.
• 25:40
  Speaker 2: Yeah, life hard, Life's busy.
• 25:41
  Speaker 4: It is busy.
• 25:42
  Speaker 9: Yeah, so it's not very But eating late is bad.
• 25:45
  Speaker 9: They say you don't eat after eight.
• 25:47
  Speaker 4: Well, that's what Michelle just said.
• 25:49
  Speaker 3: Michelle on the text line, you're like Kate, she says
• 25:51
  Speaker 3: hid Eating too late in the evening is not good
• 25:53
  Speaker 3: before going to bed. It takes longer to digest than
• 25:56
  Speaker 3: digest meats than vegetables.
• 25:58
  Speaker 9: That's correct. Remember Oprah, Oprah Winfrey said never eat.
• 26:02
  Speaker 2: After eight that's why I eat at five.
• 26:05
  Speaker 9: There you go, Thank you, Jes, Thanks guys, Kate.
• 26:08
  Speaker 2: Good job, Rennie and one out one in a little
• 26:13
  Speaker 2: catch up there, let's talk some sport, the latest sport
• 26:17
  Speaker 2: with Tom Ran morning Tommy.
• 26:19
  Speaker 11: Hello, boys, Sorry, you've gone from Kate to me. That's
• 26:25
  Speaker 11: that Sammy.
• 26:26
  Speaker 2: Dinner at five o'clock. Goodness, that's my aim. I don't
• 26:29
  Speaker 2: always accomplish the goal, but I try.
• 26:33
  Speaker 4: The same on.
• 26:35
  Speaker 5: Dinner at eight.
• 26:36
  Speaker 2: Yeah, Tom, Tom, Tom, Tom Tom.
• 26:40
  Speaker 5: Here you go.
• 26:40
  Speaker 2: Not all of us have to be on TV to
• 26:42
  Speaker 2: read the sport. That's kind of going to get in
• 26:44
  Speaker 2: your way over five or six pm dinner. You don't
• 26:46
  Speaker 2: want to get some sauce down in the front of
• 26:47
  Speaker 2: that nice lotokle looking white shirt.
• 26:49
  Speaker 5: That's true, I do.
• 26:50
  Speaker 11: I have always enjoyed eating later, though, which is probably
• 26:53
  Speaker 11: bad for the metabolism, etcetera.
• 26:55
  Speaker 3: Any other later dinner eaters little two three double o
• 26:59
  Speaker 3: double Oh.
• 27:00
  Speaker 11: I love a late meal, you know, just chill out, Yeah,
• 27:04
  Speaker 11: you know, pottering around the well.
• 27:05
  Speaker 4: It's a little bit more quiet.
• 27:06
  Speaker 11: I used to be obsessed with I've always been late
• 27:09
  Speaker 11: night out, which doesn't go well with this job. Not
• 27:12
  Speaker 11: so much now, because you just literally can't afford to.
• 27:15
  Speaker 11: But I used to love sort of growing up. I'd
• 27:18
  Speaker 11: watched two movies pretty much every night, you know, until
• 27:21
  Speaker 11: three o'clock in the morning, do some you know.
• 27:23
  Speaker 5: It was a bit.
• 27:23
  Speaker 4: Weird, but I loved it that.
• 27:25
  Speaker 5: I was a huge movie buff. I used to love
• 27:27
  Speaker 5: watching movies.
• 27:28
  Speaker 11: Yeah, anyway, your employee to do sport though, So to sport, well,
• 27:33
  Speaker 11: last night, I mean quite a game New South Wales Queensland.
• 27:37
  Speaker 11: I know we're not a traditional rugby league state, but
• 27:40
  Speaker 11: that is one of the best rivalries going around and
• 27:43
  Speaker 11: it's the biggest ever comeback. So I turned it on
• 27:46
  Speaker 11: in Queensland. I just got home from work and it
• 27:48
  Speaker 11: was twelve New and then I got to twenty New
• 27:50
  Speaker 11: and I was like game over. And then New South
• 27:52
  Speaker 11: Wales from nowhere have come back. They got one try
• 27:56
  Speaker 11: before halftime, so there was a bit of life at
• 27:58
  Speaker 11: half time, but then they end up when twenty two
• 28:00
  Speaker 11: to twenty incredible finish. There was a bit of controversy
• 28:03
  Speaker 11: too because Caleb Ponger, who came in the side with
• 28:06
  Speaker 11: Sinbin send off late, so I and they're a man
• 28:08
  Speaker 11: down and then New South Wales capitalized they win twenty
• 28:11
  Speaker 11: two to twenty. Let's have a listen to how that
• 28:13
  Speaker 11: sort of unfolded in the dying few minutes.
• 28:15
  Speaker 4: That's the sort of.
• 28:16
  Speaker 13: Charges makes direct contact to the head. Wow, that's the
• 28:28
  Speaker 13: greateous scape. It's the greateous first scape.
• 28:36
  Speaker 5: Unbelievable finish.
• 28:37
  Speaker 11: So being played in Sydney, huge crowd, massive turnout, just
• 28:42
  Speaker 11: an amazing atmosphere. I don't think you're necessarily have to
• 28:45
  Speaker 11: love the sport and I don't. I respect it, but
• 28:48
  Speaker 11: I don't love it. But the just the theater that
• 28:51
  Speaker 11: goes with it. It's just you can't take your eyes
• 28:53
  Speaker 11: off once you're into it?
• 28:54
  Speaker 4: Are you?
• 28:54
  Speaker 5: Are you into it?
• 28:55
  Speaker 3: I must admit I didn't watch it last night, but
• 28:57
  Speaker 3: I usually watched the State of Origin veryvery closely.
• 29:00
  Speaker 4: I love the State of Origin.
• 29:01
  Speaker 3: Don't watch the NRL throughout the season as much, but
• 29:05
  Speaker 3: it's a great rivalry.
• 29:06
  Speaker 5: It's really good, isn't it.
• 29:07
  Speaker 11: Do you think we can replicate it with Sa Victoria.
• 29:09
  Speaker 11: I'm not sure you can. No, not not to not level.
• 29:12
  Speaker 3: There's a real history and a spirit around that, isn't
• 29:15
  Speaker 3: there is?
• 29:16
  Speaker 5: You're right, Yeah, I agree, Samy.
• 29:17
  Speaker 11: I don't think we can get to that level of
• 29:19
  Speaker 11: tribalism and blokes.
• 29:21
  Speaker 3: Would rather play, you know, for New South Wales or
• 29:23
  Speaker 3: Queensland than play for their own side.
• 29:25
  Speaker 5: I think so, oh definitely they would.
• 29:26
  Speaker 2: Yeah.
• 29:27
  Speaker 3: So if you did that in the AFL and had
• 29:29
  Speaker 3: that approach towards representing his state, I think you'd be
• 29:31
  Speaker 3: criticized in our industry.
• 29:32
  Speaker 11: Definitely ours AFL. Yeah, and we're still there doesn't seem
• 29:36
  Speaker 11: to be. Maybe there is, We're not in that day
• 29:38
  Speaker 11: to day media over there, but there isn't that sort
• 29:40
  Speaker 11: of fear is thereof oh, you're taking our player and
• 29:42
  Speaker 11: they're going to get injured this weekend if they play
• 29:44
  Speaker 11: State of Origin? Yeah, which is highly likely because it's
• 29:46
  Speaker 11: such a brutal sport where it's here. I think there
• 29:49
  Speaker 11: is that Oh great, So if you pick Jordan Dawson,
• 29:52
  Speaker 11: you know he's probably going to get injured and you
• 29:54
  Speaker 11: know then we don't have him.
• 29:55
  Speaker 4: For the Crows for the next three weeks.
• 29:56
  Speaker 3: There's none of that, None of that in the NRL,
• 29:58
  Speaker 3: none at all. And the State of Orige and it's
• 30:00
  Speaker 3: just known, it's accepted. It's a privilege to represent your
• 30:02
  Speaker 3: state and you just go and do what you need
• 30:03
  Speaker 3: to do.
• 30:04
  Speaker 11: And I think it used to be in AFL as well,
• 30:06
  Speaker 11: and maybe we'll get back to that stage. But I
• 30:08
  Speaker 11: think initially at least there'll be a bit of god
• 30:10
  Speaker 11: because remember Calamaichi, you heard his hamstring in the preseason
• 30:13
  Speaker 11: and Crows fans were pretty good about it, to be fair,
• 30:15
  Speaker 11: I think on the main but I think there is
• 30:17
  Speaker 11: a bit of a god like please don't get injured,
• 30:20
  Speaker 11: you know, all of that, because it's not held as
• 30:22
  Speaker 11: high whereas I think for that sport it is. It's
• 30:27
  Speaker 11: it's like a badge of honor. You know, I represented
• 30:30
  Speaker 11: my state. You know that's that's big for my career
• 30:32
  Speaker 11: at all.
• 30:33
  Speaker 2: See, I would have thought that playing a game of
• 30:35
  Speaker 2: rugby and RL would be harsher on the body, more
• 30:39
  Speaker 2: physically taxing because they're just running into each other.
• 30:42
  Speaker 5: AFL yeah, I mean they're both different.
• 30:46
  Speaker 2: Different, but they managed to play midweek games.
• 30:49
  Speaker 5: They're insane. It's just crazy sporting.
• 30:52
  Speaker 2: Look.
• 30:52
  Speaker 11: AFL is different because it's three sixty. You never know
• 30:54
  Speaker 11: where you're going to get hit from my thing. You know,
• 30:56
  Speaker 11: it's difficult and you've got to be so robic if
• 31:00
  Speaker 11: it as well. NRL though, it's just as you said,
• 31:03
  Speaker 11: it is just combative and brutal. Just it's just head on.
• 31:07
  Speaker 11: The whole time I went to the match that we
• 31:08
  Speaker 11: had to adelaid over. Yeah, couldn't give us stuff. I
• 31:12
  Speaker 11: was bored. Just I think not into it. I think
• 31:15
  Speaker 11: it's a bit of TV sport for sure, because it's
• 31:17
  Speaker 11: whereas AFL I think is better. You're better being there,
• 31:19
  Speaker 11: I reckon because you can see the game a bit
• 31:21
  Speaker 11: more like actually, look at the way they're setting up.
• 31:23
  Speaker 11: And I don't know, I mean, you go every week
• 31:25
  Speaker 11: and then you've played it and it just seems a
• 31:28
  Speaker 11: bit more dynamic.
• 31:29
  Speaker 3: The NRL always does very well in broadcast that matches
• 31:32
  Speaker 3: or beats out there, doesn't it.
• 31:33
  Speaker 4: But live attendance isn't as strong.
• 31:35
  Speaker 5: It's not great.
• 31:35
  Speaker 11: And Sam, I tend to agree when you're there, and
• 31:38
  Speaker 11: I don't know if it's because you're not as emotionally invested.
• 31:41
  Speaker 5: It just doesn't have that quite same, It doesn't you
• 31:44
  Speaker 5: in his heart.
• 31:45
  Speaker 3: There's less moments though, so say, however many tries there
• 31:48
  Speaker 3: are or kind of line breaking runs, like, there's less
• 31:50
  Speaker 3: of those in totality of the actual match, isn't there
• 31:52
  Speaker 3: A lot of it is just repetitive trying to get ground,
• 31:56
  Speaker 3: trying to feel position, isn't it.
• 31:58
  Speaker 4: It's a real kind of.
• 31:59
  Speaker 5: It's a terror game ertories.
• 32:01
  Speaker 11: Yeah, and it is a grind but look, great game
• 32:04
  Speaker 11: last Night World done to both teams. Game two now
• 32:07
  Speaker 11: in a couple of weeks. Queensland tend to always respond,
• 32:10
  Speaker 11: but you'd have to back New South Wales in from here.
• 32:13
  Speaker 3: Amazing, Rennie, you're leading the charge on James heard coaching
• 32:17
  Speaker 3: Yessenon football club.
• 32:18
  Speaker 11: Yeah, I've done a bit of a mere cole bro
• 32:20
  Speaker 11: I've come round. Really yeah, I think you know, can
• 32:23
  Speaker 11: they go any worse? So since they've had James Hurd
• 32:25
  Speaker 11: tipped out, they had Mark Thompson, well that ended in
• 32:28
  Speaker 11: he was twelve and ten with a draw. Then they
• 32:30
  Speaker 11: had John Warsfold. Matthew Dots has before heard I reckon
• 32:35
  Speaker 11: he was two thousand and eight, twenty ten.
• 32:36
  Speaker 5: I'm pretty sure.
• 32:38
  Speaker 11: But they had John Wartsfold, Ben Rutten and now Brad's
• 32:40
  Speaker 11: got all less than fifty percent. They had a couple
• 32:42
  Speaker 11: of caretakers in there. Matt Egan did a couple of games,
• 32:45
  Speaker 11: Break Blake Carousela did a couple of games. I think,
• 32:48
  Speaker 11: But could they go any worse? Look, maybe I'm barracking
• 32:51
  Speaker 11: for the story because the story, the story would be
• 32:54
  Speaker 11: so interesting. He does have the potential to have the
• 32:57
  Speaker 11: Messiah complex and totally be it as disaster. It could
• 33:01
  Speaker 11: be an unmitigated disaster, but imagine the storyline. I just
• 33:06
  Speaker 11: think the unifying impacts and you know, get the members.
• 33:10
  Speaker 11: They had twenty five thousand, two weeks ago against Fremantle.
• 33:12
  Speaker 11: What have you ever had an Esston game? Have twenty five?
• 33:15
  Speaker 3: I agree with that, But Essendon Football Club are in
• 33:18
  Speaker 3: a position they're in right now because they continually make
• 33:21
  Speaker 3: Essendon football type decisions and this would be the icing.
• 33:25
  Speaker 4: On the take the most thing to do.
• 33:29
  Speaker 5: That's a fair point.
• 33:30
  Speaker 2: Do you reckon though? One If you brought James Herd in,
• 33:33
  Speaker 2: he would calm the fans down, yes, to start with, yes,
• 33:37
  Speaker 2: and he would probably get a better because as you
• 33:39
  Speaker 2: said yesterday, that team's four or five six years away
• 33:42
  Speaker 2: from being much of anything. Yep. Do you think if
• 33:46
  Speaker 2: James heard came in he did a bit more lean way,
• 33:49
  Speaker 2: No doubt.
• 33:50
  Speaker 5: No doubt.
• 33:50
  Speaker 11: And this is the tricky part though, isn't it, Because
• 33:53
  Speaker 11: if he's not doing well, at what point do you go, yeah,
• 33:55
  Speaker 11: we need it, You're done?
• 33:57
  Speaker 4: Because he is this He is a god at es Sen.
• 34:00
  Speaker 11: He's the missile. What made Essendon so good in the
• 34:02
  Speaker 11: eighties and nineties was they were bloody, ruthless. They were tough,
• 34:05
  Speaker 11: They're uncompromising. They made hard decisions and they didn't give
• 34:09
  Speaker 11: a stuff. The port Adelaide in the in the samful days,
• 34:13
  Speaker 11: they just they just did it their way and they
• 34:15
  Speaker 11: were tougher than everyone.
• 34:17
  Speaker 5: They've gone soft. They've gone soft. Is that harsh?
• 34:20
  Speaker 2: No?
• 34:21
  Speaker 5: I love you right now.
• 34:22
  Speaker 4: I just love you today. I don't know what it is.
• 34:25
  Speaker 3: You're wearing a beautiful knit and you're just kind of
• 34:27
  Speaker 3: like really into weird things at the moment.
• 34:30
  Speaker 4: Yeah, keep going, just keep going, keep talking.
• 34:32
  Speaker 11: I think they've gone soft. So I just think, do something,
• 34:36
  Speaker 11: you know, be bold.
• 34:38
  Speaker 2: I mean, James is pretty bold. I think it's pretty bold.
• 34:42
  Speaker 2: A bloke who dragged your club through a supplements saga
• 34:45
  Speaker 2: with Stephen Daykin.
• 34:46
  Speaker 4: Maybe it is really bold.
• 34:47
  Speaker 11: Actually yeah, I mean if it didn't work that, like
• 34:52
  Speaker 11: we said, the whole thing could implode. But but I
• 34:55
  Speaker 11: just sort of think, where are they now? At least
• 34:57
  Speaker 11: nowhere they stand for nothing at the moment.
• 34:59
  Speaker 2: At least, then if you do that, then it won't
• 35:02
  Speaker 2: keep happening next time a coach goes James James. Yeah,
• 35:06
  Speaker 2: at least you get that out of the way.
• 35:07
  Speaker 6: Yeah.
• 35:07
  Speaker 3: If they employ James to coach, yes, and football club, yes,
• 35:12
  Speaker 3: I will.
• 35:12
  Speaker 4: I don't know what I'll do.
• 35:14
  Speaker 3: I will hang off the five double a balcony in
• 35:17
  Speaker 3: my undies, like it would be the most outrageous thing
• 35:21
  Speaker 3: to do.
• 35:21
  Speaker 5: It would be outrageous.
• 35:23
  Speaker 4: He hasn't done any coaching for the last ten years.
• 35:26
  Speaker 4: He's footy classified two nights a week. Yeah, or whatever
• 35:29
  Speaker 4: one of those stupid shows are.
• 35:31
  Speaker 11: But he I mean yeah, he would have, like to
• 35:35
  Speaker 11: Sam's point, he would have that unified. I mean they
• 35:38
  Speaker 11: seem like a club divided at the moment, bored players, fans.
• 35:43
  Speaker 11: He would have that. I think if you know the
• 35:45
  Speaker 11: fans we've got here at five Double. We work with
• 35:47
  Speaker 11: someone called Jimmy in sales. He's a mad bomber and
• 35:51
  Speaker 11: he's you know, this is the problem, that's the problem.
• 35:52
  Speaker 11: Then you speak to another restdon fan and they're the same.
• 35:54
  Speaker 11: Whereas I think if they did this, they'd all.
• 35:57
  Speaker 3: Be like, we're all in say what you want to say, right,
• 36:01
  Speaker 3: And people have different opinions, like people say nothing was.
• 36:05
  Speaker 4: Proven or you know, the penalty.
• 36:07
  Speaker 5: Was too hot.
• 36:08
  Speaker 3: Whatever, the reality is, the outcome is what it was.
• 36:12
  Speaker 3: And James Heard was the head coach of the football
• 36:15
  Speaker 3: at the time.
• 36:15
  Speaker 5: And the back has to stop with the coach.
• 36:17
  Speaker 4: There's a responsibility in and around.
• 36:19
  Speaker 3: That's the outcome. Whether you agree with it or not,
• 36:21
  Speaker 3: that's what happened, and it was under his leadership, and
• 36:23
  Speaker 3: now you want to employ him again.
• 36:25
  Speaker 5: I love second chances.
• 36:27
  Speaker 4: It's a good story, Rennie.
• 36:29
  Speaker 2: Be in contention, but I'm with you on the story.
• 36:31
  Speaker 11: Yeah, if it happens, it will be get popcorn out
• 36:36
  Speaker 11: and if they if they came good again, could you.
• 36:39
  Speaker 4: This energy would be it would be be awesome behaving.
• 36:42
  Speaker 5: But it's it's a lot. It's a big if.
• 36:45
  Speaker 3: Look the text line, Rennie is just with you, like
• 36:49
  Speaker 3: Andrew says, heard the Messiah hashtag and he says getting
• 36:53
  Speaker 3: me in and others have said the same.
• 36:55
  Speaker 11: So it's extraordinary, just a bit of romance. We love footy.
• 37:00
  Speaker 11: I don't know, like you said, Sam, I just think
• 37:02
  Speaker 11: everyone you know we know Jimmy well.
• 37:03
  Speaker 2: I've just used him sales rep.
• 37:05
  Speaker 11: He's been grumpy for fifteen years and most Essendon fans have.
• 37:10
  Speaker 5: But then I've got another.
• 37:11
  Speaker 11: Couple like Julian is very good reporter who works in
• 37:15
  Speaker 11: radio over interstate Fox Sports, knows footy better than anyone basically,
• 37:19
  Speaker 11: I know.
• 37:20
  Speaker 5: He's pretty much the opinion. You can't go back to
• 37:23
  Speaker 5: the future, you know, you can't go back to but yeah.
• 37:27
  Speaker 2: Oh Jack Kale came back to Port Adelaide did all
• 37:29
  Speaker 2: right the second time round as well when he was
• 37:31
  Speaker 2: yeah yeah, but also we had the winning ways the
• 37:33
  Speaker 2: first time.
• 37:34
  Speaker 5: That's right. Yeah.
• 37:35
  Speaker 11: So it does cast a shadow though over every other candidate,
• 37:40
  Speaker 11: and I'll think a few of them have spoken about
• 37:41
  Speaker 11: this overnight. Adam Simpson, John Long, why not so much.
• 37:45
  Speaker 11: But you know, Ken Hinckley's talk to it as well.
• 37:47
  Speaker 11: If they go for the job of James Hurd's there.
• 37:51
  Speaker 11: It's a bit of an unfit, uneven playing field anyway.
• 37:54
  Speaker 11: It's all going to play out over the next week.
• 37:55
  Speaker 2: Or two most certainly we will thank you Tommy boys
• 37:58
  Speaker 2: nine minutes of six eight or two three double if
• 38:00
  Speaker 2: you want to jump on the phones or text before
• 38:03
  Speaker 2: we wrap up. Day from Albert and raised the point
• 38:05
  Speaker 2: yesterday ran about this time about illegal catches of blue
• 38:09
  Speaker 2: swim of crabs. We'll have a quick chat about that next.
• 38:12
  Speaker 1: Need Meck Henry and Sam Daddo five double a early breakfast.
• 38:20
  Speaker 2: Minutes to six David and will coming up after the
• 38:23
  Speaker 2: six o'clock news with Kate Collins and Tom Rambers. About
• 38:25
  Speaker 2: this time yesterday, Nettie Day from albert And sent a
• 38:29
  Speaker 2: message in on your thoughts about these illegal the illegal
• 38:32
  Speaker 2: catching of these blue swim of crabs that we've seen
• 38:34
  Speaker 2: over the last couple of days. What are your thoughts
• 38:36
  Speaker 2: on that situation?
• 38:37
  Speaker 3: Yeah, thanks Sammy. So just to catch anyone up who
• 38:40
  Speaker 3: hasn't seen this. After less than two weeks after the
• 38:43
  Speaker 3: state government reinstated bag limits for blue swimming crabs, our
• 38:46
  Speaker 3: famous bluies something, you know, the blues with the beautiful
• 38:49
  Speaker 3: white peole been out there with the rake in Gulf
• 38:51
  Speaker 3: Saint Vincent and the Kango Island area. So they increased
• 38:53
  Speaker 3: it from ten to twenty crabs per person. Back to normal,
• 38:56
  Speaker 3: Fisheries officers have detected what they describe as one of
• 38:59
  Speaker 3: the worst breaches they've seen this year. The group in
• 39:03
  Speaker 3: question had a total of two hundred and forty blue
• 39:06
  Speaker 3: swimmer crabs, including two hundred and twenty one undersize crabs
• 39:11
  Speaker 3: below the legal size limit. They acceeded the bag limit
• 39:15
  Speaker 3: by one hundred and forty crabs in total, So the
• 39:18
  Speaker 3: fines issued we're.
• 39:19
  Speaker 4: In and around one thousand bucks each.
• 39:22
  Speaker 3: So for a total of the whole group of five people,
• 39:25
  Speaker 3: I believe six five hundred and fifty dollars.
• 39:28
  Speaker 4: My comment, my question in and around.
• 39:31
  Speaker 3: This is is that really enough as a deterrent?
• 39:35
  Speaker 10: No?
• 39:36
  Speaker 3: No way would be my response to that, How many
• 39:39
  Speaker 3: times have they done this before being caught? My comment
• 39:42
  Speaker 3: would be probably most likely a lot, given that fisheries
• 39:46
  Speaker 3: officers have probably received some intelligence as to why they're
• 39:48
  Speaker 3: going to Thompson's speech and going and doing some investigation
• 39:51
  Speaker 3: on it. Clearly you know something's happened before. It doesn't
• 39:54
  Speaker 3: look like or appear to be an isolated instance. So
• 39:56
  Speaker 3: if you look at it as they've taken too many crabs,
• 40:00
  Speaker 3: that's one. That's one thing, and a fine should be issued,
• 40:02
  Speaker 3: no doubt. But if you look at it in the
• 40:04
  Speaker 3: eyes of a really passionate fishow like myself and like
• 40:08
  Speaker 3: you know a number of South Australians, you're actually risking
• 40:13
  Speaker 3: the health of the ecosystems that support.
• 40:17
  Speaker 4: Our beautiful coastal communities.
• 40:19
  Speaker 3: Port Hughes, York Peninsula, Ardross in all of those areas, right,
• 40:22
  Speaker 3: and then you talk about areas.
• 40:24
  Speaker 4: Like this just north of Adelaide.
• 40:25
  Speaker 3: They are reliant on our marine ecosystems. It's what drives tourism,
• 40:29
  Speaker 3: It's what drives local businesses. We just spent body forty
• 40:32
  Speaker 3: five minutes on radio talking about what bakeries we stop
• 40:35
  Speaker 3: in on on a road trip. You went to ard Rosson,
• 40:37
  Speaker 3: didn't it ross Shack?
• 40:39
  Speaker 11: There?
• 40:40
  Speaker 4: The shack, the beaches are beautiful.
• 40:41
  Speaker 3: You probably did some crabbing, You might have launched seney
• 40:43
  Speaker 3: of the Kai exactly. So you know what hooligans like
• 40:48
  Speaker 3: these cowboys, like these boody clowns like these that actually
• 40:52
  Speaker 3: risk the health of our beautiful coastal environments are doing
• 40:56
  Speaker 3: more than just killing a few too many crabs or
• 40:58
  Speaker 3: a few too many undersized cbs.
• 41:00
  Speaker 4: They're actually putting at risk the health of.
• 41:02
  Speaker 3: These wonderful communities that rely on us to go there
• 41:06
  Speaker 3: and support them through fishing endeavors.
• 41:08
  Speaker 2: What do you think of an appropriate fine would be
• 41:10
  Speaker 2: or sanctioned to deter such behavior.
• 41:12
  Speaker 3: Oh, I've been, you know, I've been fine things like
• 41:15
  Speaker 3: having an unregistered trailer and stuff like that. I've been
• 41:19
  Speaker 3: the money, I've been scunn from the government on just
• 41:22
  Speaker 3: revenue raising bs like having an unregistered you know, trailer
• 41:26
  Speaker 3: that I've carted a few IBCs or a few sheep
• 41:28
  Speaker 3: in like, it's ridiculous, hundreds and hundreds of dollars. If
• 41:32
  Speaker 3: I'm late on a parking fine, it goes up to
• 41:35
  Speaker 3: six hundred and seven hundred dollars. And you're telling me
• 41:37
  Speaker 3: that that's comparable with someone going and poaching our beautiful
• 41:41
  Speaker 3: resource in our wonderful oceans.
• 41:43
  Speaker 5: What a joke.
• 41:44
  Speaker 3: I mean, these people should be fine triple, quadriple what
• 41:47
  Speaker 3: they're being fined at the moment as a serious deterrent.
• 41:49
  Speaker 2: Andrew. On the text line, you see the people on
• 41:51
  Speaker 2: jetties as well, keeping every crab they catch. They don't
• 41:54
  Speaker 2: even use, they don't even measure them. They are more
• 41:56
  Speaker 2: than personal use. They're obviously selling them. Fisheries need to
• 41:59
  Speaker 2: get out there more often and bust these people and
• 42:02
  Speaker 2: raise the fine.
• 42:03
  Speaker 3: Amou ex set a really strong standard. And I've got
• 42:06
  Speaker 3: an opinion like go hard, go hard. So fisheries are
• 42:10
  Speaker 3: one thing, Andrew, And it's.
• 42:11
  Speaker 5: A good point.
• 42:11
  Speaker 4: We do need more fisheries. They need to get out
• 42:13
  Speaker 4: in about That's not.
• 42:14
  Speaker 3: Their fault though, they've only got a limited amount of resources.
• 42:17
  Speaker 3: But if you find someone doing the wrong thing, come
• 42:20
  Speaker 3: down on them hard, particularly if it's a second or
• 42:22
  Speaker 3: third offense. And from what I hear talking to the
• 42:24
  Speaker 3: fisheries officers, most often it is, and you're right, often
• 42:28
  Speaker 3: it's people doing the wrong thing. They're selling them, they're
• 42:30
  Speaker 3: getting cash for them. So you tell me how long
• 42:33
  Speaker 3: it would take to create revenue of a fine of
• 42:35
  Speaker 3: fifteen hundred dollars through selling seafood unlawfully. I reckon, I'd
• 42:39
  Speaker 3: take you forty eight hours. You could do that, absolute joke.
• 42:41
  Speaker 3: And to the clowns that did it, you know you
• 42:43
  Speaker 3: won't be listening to five double A because you'll be
• 42:45
  Speaker 3: listening to some other station because you're not a high
• 42:48
  Speaker 3: five or you're not a five double A listener.
• 42:50
  Speaker 4: You have people, you have bloody morons.
• 42:51
  Speaker 2: That's what you want, bae. Okay, Colin's Tom Brand for
• 42:54
  Speaker 2: the six o'clock News, David and Will coming up, Matthew
• 42:56
  Speaker 2: Abraham checking out the week in political spin, Brime Pitztroi.
• 43:00
  Speaker 2: We have all your footy tips for you. We'll be
• 43:02
  Speaker 2: back tomorrow for a your Friday.
• 43:04
  Speaker 1: You need met Henry and Sam Daddo five Double a
• 43:07
  Speaker 1: early breakfast