Part II Cooking Down Under with Jodie
In part II we invite you to continue on Jodie's adventure, as we interview her on her ranch in rustic Australia, surrounded by kangaroos, dingoes and exotic birds. We'll get cooking with kitchen disasters and some of her favorite dishes.
Connect with Jodie: https://thechillaxlounge.com/collections
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Michael Dugan:
Welcome back to Cooking down under with Jodie. We invite you to continue on Jodie's adventure, as we interview her on her ranch in rustic Australia, surrounded by kangaroos, dingoes and exotic birds. We'll get cooking with kitchen disasters and some of her favorite dishes. Can you describe for us what you see around you? You're talking to people from all over the world right now. And you're sitting outside. Tell us what's in Jodi's backyard?
Jodie Pollock:
So we've got we've got rivers, which are filled with iron, like papebark and ghost gum trees. So your native trees, and they're beautiful and Sandy, and when it rains, they run clear. Water. It's beautiful. We've got a big, we do have a big lake here. It does go dry. It's not the prettiest lake but you know, it's got nice wildlife on it. And, probably the most impressive is a house damn which is sort of like a man made, lake I guess. And it's full of llilies. So it's got beautiful lilies. on it. We've got brogers that come.
Michael Dugan:
Wait Brolgas, what was that one?
Jodie Pollock:
Pelicans? Brolga actually means native opinion in Aboriginal Okay, so they're just the native bird. We've got ducks, we've got swans, we've got penguins. Sorry pelicans, that bird pelicans. A bit hot for penguins.
Michael Dugan:
Yeah. Are there white pelicans or Brown?
Jodie Pollock:
White Pelicans with the black wings, black swans. It's full of fish. Yeah. We've stocked it with Barramundi. We've got hills we've got like mountains and four kilometers from the house. We've got these hills that are called the Three Sisters. And I like to go walking up there and you've got the you can just overlook the whole property. It's it's quite beautiful. We've got the best sunsets and sunrises they're just full pinks and orange and the gorgeous and we've got stars at nighttime and when it when we've got a full moon, the moon is like so bright. You could work for the night.
Michael Dugan:
That's wonderful, but what do you have to watch out for,? if my wife and I came to visit scared as you know snakes okay, there's no snakes. That's what I have to keep telling her.
Jodie Pollock:
So yes, we have brown snakes. We have death adders.
Michael Dugan:
I'll tell her not many.
Jodie Pollock:
We've got lots of lizards I like.
Michael Dugan:
I love lizards. Actually.
Jodie Pollock:
I don't like snakes. I love lizards. We've got fullneck lizards. We've got like Sand Guanas. Little Tommy Roundheads. They say cute. Only lizard we do have that we don't like it the blue tongue lizard because they remind us of snakes. They just nasty look. So we got snakes. We have red back spiders, but I've never heard of anyone being bitten by red back spider.
Michael Dugan:
See now you got to use your storytelling skills.
Jodie Pollock:
I think you can Google a song about the fella that went and sat on the like Donny outside the old thunderbox and he got bitten on the bum with a red black spider. And then like there is dingoes or we call them wild dogs. And we got heaps of kangaroos that we've got graze while ease and red kangaroos. And my partner's actually licensed to harvest kangaroos So okay, so you want you want a healthy numbers of kangaroos so because I eat a lot of grass, but you also so you don't want them eating too much. You want the numbers down today ate too much grass but you still want kangaroos around because one they're native and two. That's a dingoes native food. So if you try to eliminate kangaroos, they're then going to hunt your livestock but you don't. Snakes probably the worst thing to look out of. As long as you're not out at night like the dingo. Like there is there are pack animals so if you're out walking at night, there is a chance like I know my partner has been his dad's been put up a tree where packaging goes Have you know come around to hunt. So I guess you know that would be similar to like the wolves maybe.
Michael Dugan:
Oh wow, that's true the packs of wolves but you know, out here in the States, there aren't that many anymore. It's pretty rare and it can unless you go to certain places like maybe Montana and places like that in pretty strong wilderness. But but they're I wouldn't say they're in danger, but they're not very common. I don't think.
Jodie Pollock:
People it's you know, that'sthe same thing. We don't mind having them. Around here. They care does die of natural causes, they will come and clean a lot of that carcass up and repurpose it so that's good. Other people those who want them gone. Radicate same as chisel dear like we've got a few chisel dear here further north because like I said my partner's he was the youngest person in North Queensland to get accredited to harvest kangaroos and hunt while and it's just like a hobby to handle now, the hunting part and so we will hunt the wild boar. If it's if it's a male one, we will pull it down. But the sous we tend to let them then go. But we don't eat. Like if we're going to eat pig we're going to eat stock. We're not going to eat it bit fussy.
Michael Dugan:
What do you fish for?
Jodie Pollock:
I don't fish because I get seasick.
Michael Dugan:
But but you are close to the Great Barrier Reef, right? Yes.
Jodie Pollock:
So we're two hours from Townsville, probably two and a half where they go up and in winter is when the mackeral season starts. So they will go out mackeral fishing. And that's Michael's favorite. Because if you go reef fishing like for coral trout and things like that, which is you'd like red fish in like you know red emperors and things like that. It's it's a long way out. It's hot, whereas with the mackeral, they're going 12 18 miles off shore. So I guess it's still away but like it's not as far it's quick. Like there's a bag limit of six per boat. Now. I think it used to be three per person. And so it's half a day and you're home. And when you're getting up at three o'clock in the morning to get down there. Full tides, it can be a long, long day. But yeah, mackeral is my go to fish. I'm trying to talk Michael into you know, maybe you could dip your tow in with the sharks and give me some crayfish but because I really want to try steaming them and he's not up for it. So yeah, but mackeral are my go to fish..
Michael Dugan:
Mackeral Yeah, I like I like beer Monday. I like some other fish too. We have some kind of house fish that we had that like cod. It's an Australian house fish. I mean they call it house fish at the fish and chips place but I don't remember what the name of it was but but he said it tastes like cod and it was really tasty. Anyway, so moving on. I want to talk about how we met because I think in clubhouse that that is just such an amazing place. And you run several rooms, they're Australian rooms, and I thought it'd be great to for the listeners for the people around the world to understand a little bit about clubhouse and I thought maybe you could talk a little bit.
Jodie Pollock:
Yeah, so it's really exciting clubhouse is really exciting for me when I was first told about it. It's not for me, that's how I felt. I've been addicted ever since. Explain a little bit before so I guess the way I explain it, okay. It is another social media app. And it's it's like zoom without the video is how I like to explain it. And there's people from all over the world on a obviously and you know, you you can make rooms and talk about certain topics. You can make rooms just to socialize and meet and hang out and catch up. And you're like you said like that's, that's where you and I met. And for me in particular, I just love it because like I said before, while I'm not as isolated as like as a child, I'm still isolated. And the people I have met on this app is amazing and all over the world.
Michael Dugan:
Tell us tell us about a couple of them. Tell us about a couple of people because I've met some incredible people as well including you. Maybe just share a little bit about what that's like because you host a room meaning that you're kind of running a meeting. And you've got people that come in from all over the world to have conversations who have you met?
Jodie Pollock:
I've met some amazing people that like in the cake industry like they run customized cakes in America. And that was amazing because that's something I want to start doing a little bit of as well a bit of catering. So just on this end the information they share like problems they had starting up and and pricing and all that kind of stuff. It was like it's really going to take a break to process all this information. So there was a guy there called Anthony and it was a bit of a joke he was known as the mayor of clubhouse there for a while. And oh, he comes into the food and beverage magazine sometimes, which is Michael Pollan.
Michael Dugan:
So he's the editor, right? Michael Pollan.
Jodie Pollock:
Okay. Yep. And those rooms are amazing. Like, there's a lady in there called Jenna. She's amazing. She's an amazing storyteller. She's an amazing person who interviews people like just the questions she asks us. It's it's just amazing. And then I've met some incredible people that have pizza Maria's like I'm in America, like, because pizza shops, pizza club room. And then I've like gone into this barbecue room with Chef Johnny into being interviewed to go on to a cook Gordon Ramsey show as well. He doesn't know if he'll make it but he's been. He's been interviewed. Ijust meet amazing new people all the time. And in all fields to like, I'm not that techie but you know, I've met a good friend with a lawyer in Tasmania. There's this other person Patrick's over in Perth, and he does websites. I've met you and it's just the people you meet from all walks alive. The best thing is when I run a room about food and cooking, everyone's there because we've all got that in common. There's some memory of food that brings us together, and then it sparks. Oh, that's right. I used to make that all the time. I'm going to make that now. And I love that. I love sparking that creativity in people as well.
Michael Dugan:
So if you're listening, and you're standing on the sidelines, and you're wondering about this app called clubhouse, I think we both agree that you should just jump in and join and come to one of Jody's Australian rooms because it's so engaging and so interesting to have these conversations and you'll feel like a part of the family. I guarantee it.
Jodie Pollock:
She's learned so much like I jump into some agricultural rooms in America. And in as far as I learned that what we call a dam is not a dam over there. What we call my strings, not my string over there.
Michael Dugan:
I would say, you know, clubhouse for me has really opened my mind to international chefs. I have them coming on the show now and and it's just really it's really exciting and it opens a lot of doors for you. I highly encourage you to do it. Want to move on to a section that we call let's get cooking. And it's a it's a part of the podcast, but I really love to learn about our guests. So the first thing is if you could travel anywhere in the world where would you want to go eat?
Jodie Pollock:
So prior to clubhouse I wasn't that interested in travel. I have just like, I want to travel Australia. Now I'm traveling those European countries. I'm going to Florence because that's my middle name and I just want to say I bought and I'm going to like Mexico. I was fascinated with Mexico as a child and Spain and I want ot eat street food.
Michael Dugan:
awesome
Jodie Pollock:
I think I'm ready to travel the world. Yeah.
Michael Dugan:
I've been to Florence and Florence is beautiful. And it's a really special place. I've been to Italy because of my wife. Yes, she would always tell me that. She says I believe I'm Italian in another life. I love the culture. I love the food. I love the people. She showed me Italy and I just fell in love with the food and the people and the culture and I feel really blessed and really lucky to have done that. I definitely want to do it again. But right now I think I'm going to put it on hold for a little while.
Jodie Pollock:
My thing is it has to be a local so they can show you all those little gems like that there's little family owned bakeries that are down the back street that you know, the tourists don't normally know about and and the ones that will take you in happy to show you to get the story because the history of where food and things come from also fascinates me as well. And that's something I'm passionate about. Not getting lost, like Yeah, I don't want skills and stories to be lost about where our food oh how our food has evolved over the years.
Michael Dugan:
I don't know if you've listened to La Spiga yet, but I think you would really identify with the La Spiga and I'm not going to spoil it but I'll just tell you that Chef Sabrina Tinsley who is the Executive Chef of La Spiga in Seattle, Washington is probably the top Italian restaurant in all of Seattle. She's really humble and her husband Pietro Borgezie, they built this restaurant together like they met in Europe, and the reason they met in Europe is because Sabrina was born in Alaska, and she didn't go anywhere until I had this college. Yes. It's an amazing story because she was ready, and she ended up in Europe studying and then she studied under some Italian Nonnas her grandmother's and people in Italy took her under their wing, and she learned the Italian culture and Italian food. And she became a really good chef. So exactly would you would connect with that one for sure.
Jodie Pollock:
it was lovely.
Michael Dugan:
Yeah. That's a really special special episode and series and and I just when you said that, I just heard it. What would you say are your three signature dishes?
Jodie Pollock:
Okay, so we have this thing here in Australia, called crown steak, which I think in the United States is chicken fried steak. It's a steak and you cram it with chips and gravy. Okay, I make a pretty wicked cheesecake and I baked cheesecake just cold cheese. Cake. I'm getting pretty good at making a pizza on in the in the camp oven in the Dutch oven so out on the fire so yeah, definitely the chrome staple the chrome macro like that's I bury to dish with either homemade chips or a potato bake. And then the cheese cake definitely yet. I think that I can play around with and make lots of different varieties of.
Michael Dugan:
I remember being obsessed with cheese cake. I made 24 different kinds when I left the restaurant, but that's another story. But I was just obsessed. I wanted to taste every flavor that you could mix with a cheesecake. And that's what happens. Definitely what happens. One of my favorite questions is can you share a shared one earlier about marshmallow but can you share a kitchen disaster with us?
Jodie Pollock:
I guess one day and because I'm not the most patient person that's coming with age. I'm making this layered chocolate cake. So I come up with this jelly and it's gonna be chocolate like a butter cream like a ganache or buttercream and then there was I was gonna cut this layer jelly out like mix berry jelly. Layer it all up. And it was just for us so it's not like it was for anyone particular and it's just a sloppy mess as I'm assembling this. I haven't let nothing set. You know, I just want to assemble something take a photo and and feed feed people and I was putting stuff away and spun around and half of it was on the floor as a sloppy mess. And other half I just put in nice looking, you know wine glasses and some custard and and turned it into a trifle. So that's another lesson to like. So just be ready to pivot and change directions if something doesn't turn out the way you're planning or expecting it to. Unless it's a total disaster. Like I was trying make sweet chili pulled pork the slow cooker. And we went visiting and by the time I come at home it had cooked dry, totally dry in the slow cooker. So there was nothing I could do to save that.
Michael Dugan:
Yeah, so it's just it's what it is, you know, you just move on. And then I always ask our chef's guests this. I always get interesting responses. So what would be your desert island dish? What dish would you take from anywhere to a desert island? If you had your last meal, you're stuck on an island. And you really this is the dish that you want to eat? What would it be?
Jodie Pollock:
It's gonna be a grilled rump steak with a chicken caesar salad to go with it.
Michael Dugan:
Yeah, and what would be for dessert? Trifle II new it! I'm listening by the way. Yeah, okay. How about take us out of the show? What life lessons have you learned about farming and cooking? What takeaways can you share with us?
Jodie Pollock:
He says definitely be kind to yourself even if you do go to like a school to learn cooking and everything. Be patient with yourself to learn the skills and then be brave to experiment. Don't get a bit creative. But I think the most important thing is just stay true to who you are like don't try to be someone you're not. Stay true to who you are and that will attract the right people to help and support you when you need that help.
Michael Dugan:
That's wonderful advice. And lastly, how can our listeners connect with you? Is there anything that you're doing right now that you want to share? That they could connect to?
Jodie Pollock:
I'm on all social medias, but do to clubhouse Instagrams, probably my most common social media, so if you don't find me on clubhouse, I'm on Instagram, and then I do Facebook', LinkedIn and Twitter. I'm on there as the Chillax Lounge because that's my little side hustle on starting, which is just a place for everyone. It's going to be a community for people to connect, chill out, relax, and, you know, connect and create memories over food.
Michael Dugan:
Well Jodie. Thanks for spending time with us today. And I really enjoyed having you on the show. I look forward to connecting with you on clubhouse.
Jodie Pollock:
Definitely and thanks so much for having me. So looking forward to running some more rooms if you are in clubhouse as well.
Michael Dugan:
Thanks for joining us. Today. Follow us on Facebook. Find our website in the show notes, subscribe on Spotify, I Heart Radio or wherever you listen. Leave a comment with five stars and stay tuned for the next episode of Voice4Chefs.
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