00:00:24
Speaker 1: You're listening to a.
00:00:28
Speaker 2: Mom and mea podcast if you love extraordinary stories. M plus subscribers get early access to new episodes and seasons of the show. To listen to unreleased episodes right now, head to mamamia dot com dot au, forward slash M plus that's mp l us, or follow the link in the episode description.
00:00:49
Speaker 1: Like sometimes you come home, you're like, I guess it's two minute noodles and a boiled egg on top. That's what we're doing. Like the other night, I think I had ice cream and wine for dinner and I was like, girl dinner, Yeah, we'll do It's fine.
00:01:05
Speaker 3: Hi. I'm Lizellis and welcome to full Plate. As some of you may know, I spent many years as a professional athlete. I played fifteen seasons of netball for Australia, and I won three World Cup titles and two Commonwealth Games gold medals. So my plate was very full then when my life was ruled by those game on moments that defy own my career. Today, my plate is still very full, but game on now looks more like coordinating my two kids' sport and school schedules, helping my husband out on the farm, and managing a big workload that involves a lot of travel. In this series, I'll be speaking with six very different but equally extraordinary women to learn about their game on moments, what their plates are full with, and how they feed and nourish themselves when they're operating at the top of their game, whatever that game might be. Today we are joined by one of Australia's fastest rising stand up stars, a woman who traded the safety of a corporate nine to five for the beautiful, unpredictable chaos of the stage. You might know her from have you been paying attention her hit podcast and her national tours Like says who it is, of course the hilarious Lizzie Who. Lizzie's life is a masterclass in game time energy. Whether she's performing for a month straight at the Melbourne Comedy Festival or braving the surf for an ocean's sweat, she's constantly balancing a hyper scheduled career with what she calls the everyday messiness of life in her forties. Today we're digging into the survival strategies of a traveling comedian. We'll talk about her liquid diet during festival season. While she once ate yogurt with a knife and fork at an airport lounge and the legendary office a clients that turned her corporate lunch breaks into a gourmet test kitchen. So grab a seat, whether you're here for the comedy or the thrifty and delicious sandwich. Press hacks Lizzie, who is serving up a lot of truth today? Lizzy, who what'd you have for breaky today?
00:03:02
Speaker 4: Oh?
00:03:03
Speaker 1: I got to the airport lounge and I had yogurt with fruit and I put it on a plate for some reason instead of a bowl, and I got a knife and fork.
00:03:14
Speaker 4: I wasn't thinking.
00:03:16
Speaker 1: And then I got to a table when my friend was there. I met my friend and I was like, why did I do this? Why did I get a knife and fork and put yoga on a plate?
00:03:26
Speaker 4: What's wrong with me?
00:03:28
Speaker 3: I don't know.
00:03:28
Speaker 1: I think it was just the first I was so hungry that it's the first thing I grabbed, and that's and that's what I got.
00:03:33
Speaker 3: I was about to congratulate you on your sensible choices for food like yogurt and free Well those places sometimes have you know the pancake making machine?
00:03:43
Speaker 1: Oh yeah, and donuts. They were donuts. Yeah, and I said not to the donut. They did have scrambled eggs, and I thought I should have some protein, but the yogurt appealed to me.
00:03:53
Speaker 3: Yeah, you resisted the s the donuts.
00:03:55
Speaker 1: So well done, thank you.
00:03:56
Speaker 3: Unfortunately, all your good work has been undone by your choice cutlery and the plate. Oh my god, speaking of plates, tell me what's on your plate right now in your life.
00:04:06
Speaker 1: Right this very minute, I am about to go to Brisbane Comedy Festival and perform for four nights. But I've just finished Melbourne Comedy Festival, which is like the biggest thing on a comedian's calendar for the year. I'm also doing Edinbrobertus later in the year that will probably be even bigger. But Melbourne is kind of like the thing that we all like work up to from the start of the year. So the first five months of my year are pretty much planned out.
00:04:33
Speaker 3: And so what's your plate like when you're in the middle of the comedy festival in Melbourne?
00:04:37
Speaker 1: It's full? Yeah, especially I would say even the weeks leading up to it. You're doing press, You're trying to get people, You're trying to get people to your show. You've made this amazing show. You put so much work into it and then you want to get people there, so you're doing everything that you can. You're doing extra gigs. You know, the goala might pop up and you have to do that, and you have to think about outfits and that sort of thing. You're flying everywhere. Like I think before comedy festivals started, the weekend before I did, I was in Canberra and then I did the weekend in Wogga. Because you're trying to get all these minutes, yeah, right, and it is a stage time.
00:05:14
Speaker 3: Is that just to perfect your shows?
00:05:16
Speaker 1: Yeah, to get better at the bits. Yeah, and then by the time yeah, you get to Melbourne, like the plate is very full.
00:05:22
Speaker 3: I actually don't think people, and I know lots of comedians. I don't think though, that as much as we all love going to a comedy show or watching comedians, that there is this whole process of Like I didn't understand until we've had this conversation, that there is a whole process of every show that you doing. The lead up to, say, the Melbourne Comedy Festival, you're testing things. If that doesn't work, you're taking out so you don't just get out to go and perform and say stuff and make people laugh hahaha. You're watching the reaction, you're thinking about your delivery, so that even piles more on your plate, doesn't it.
00:05:56
Speaker 1: Yeah, it does. It's like it's kind of like even from a year out, you see, you're just testing stuff in clubs during the week and like open mics and stuff like that. But it is a weird one because as comedians, we come out on stage and we look really casual, like we just thought it off the top of our head. But there is so much that goes into that even like you even get down to like the real nitty gritty stuff like oh I didn't I'm going to pause longer there, or I'm going to change that word slightly. You get really mechanical about it. Yeah.
00:06:29
Speaker 3: Do you ever iverthink it? Do you totally Oh my god, stop it, to stop it, just let it go.
00:06:33
Speaker 4: Yeah.
00:06:34
Speaker 1: I think I find my process is doing it simply just to get ideas out and then over complicating it and then stripping it back again. Yeah. Sometimes I'm like, oh, I've overcooked that.
00:06:45
Speaker 3: Yeah, right, But as long as you understand that process, you find it's when you don't understand that process.
00:06:50
Speaker 1: Yeah, it took I think it took me a while to learn that because I'd be like, oh, I've put way too much in here. Let's just go back to the beginning.
00:06:56
Speaker 3: So let's go back to well, let's go to a big game day then, right. Big game day for you is like opening night of your show at the Melbourne Comedy Festival. What does that look like for you? From you know, waking up in the morning, How do you sort of manage that day? Yeah?
00:07:11
Speaker 1: I try. I try and exercise. I feel like exercise is such a big thing for me, so I'll try and gym or like run, at least do something that wakes me up. It can't just be a war. Yeah, a walk won't do the trick. It has to be like a swim, even run or a gym and just to get my mind like out of my mind yep, basically, And then I'll try and eat well. But honestly, I'm one of those performers that if I'm stressed or anxious, I won't eat. So I'm just telling someone the other day that this is like week three of comedy festivals. Like I'm on liquids.
00:07:55
Speaker 3: You're like, Patsy is it Patsy from out oh look, my lunch is always a liquids.
00:08:01
Speaker 1: I'm only like I don't know what it is. But by the time of week three comedy Festival, I'm like, I can't chew. I'm just drinking smoothies. I'm drinking wine like it's just all it's coffee. It's yeah, it's yoga stuff that's like easy to digest. So we're but yeah, going back to the start of the comedy festival, Yeah, trying. I'm trying to eat healthy. Week one, I'm still taking my vitamins. I've got food in the freezer ready to go. I'm trying to eat like properly.
00:08:32
Speaker 3: But week three you're like weak three We'll buy mouth how much.
00:08:35
Speaker 4: I'm drinking it, whatever it takes.
00:08:37
Speaker 3: So how does that like, do you know what? Like it's so it would be so nice to sit here and go, oh, I ate all my vegetabs, take my vitamins, and you don't drink wine and blah blah blah. I mean that's not life for so many people. It's not life for me, it's clearly not life for you. So how do you process that mentally? Because you know you're not looking after yourself the way you should be But is it important to know that there's an in date? Like how do you what's yourself talking? Yeah?
00:09:01
Speaker 1: I feel like I try and eat as well as I can and make even if it's I just I can't skip nals. I went through a phase of like, especially if your show is at seven o'clock or something, I can't eat beforehand because I'm too nervous, and then it gets too late and then you just don't eat. I'm like, even if it's a Maca's cheese, worker just eats something food. Yeah, just have some fuel that your body can live off. But to me, it's it's kind of whatever you can manage. I do as much prep as I can. Like this comedy festival season, I had heaps of soups and that again liquids. My liquids don't just but I had soups. Yeah, big yolk eggs. Yeah, you can always like boil eggs or just make an omelet or something like that. I was Big Omelet Girl week one. Yeah. Nice. Yeah, how do you take your eggs? I love a seven minute boil on the egg.
00:09:58
Speaker 3: Do you start with the water boiling the egging or do you start with the egg in.
00:10:02
Speaker 1: Boiling okay, I get it to the boil. I put the eggs in seven minutes, out done. What did you do?
00:10:09
Speaker 3: I go?
00:10:10
Speaker 1: There?
00:10:10
Speaker 3: Is it the Heston bloom And method, which is put the eggs in cold, bring it to the boil as soon as if it comes to the boil, turn it off and leave it for nine minutes.
00:10:18
Speaker 1: That's what my mom does.
00:10:20
Speaker 3: Yeah, we might need to do a side by something.
00:10:25
Speaker 1: How do they come out soft?
00:10:28
Speaker 3: Oh? Good? Like gooey yolk? Oh okay? Yeah?
00:10:31
Speaker 1: Yeah?
00:10:32
Speaker 3: How does yours come?
00:10:32
Speaker 1: Mine's a bit jammy?
00:10:34
Speaker 3: Yeah right, Jammie to I don't like them when there's white. That's the white needs to be good. Yeah, but I don't like them when they come out great. Sometimes if I walk away, yeah, caught up in something else.
00:10:46
Speaker 1: I get back and I don't really hard dry.
00:10:49
Speaker 3: But I still make myself eat it because we have chickens. So I know what the chickens go through every day.
00:10:55
Speaker 1: And they probably taste okay, right, they taste beautiful.
00:10:58
Speaker 3: Yeah, it doesn't really matter, but yeah, so there you go. Yeah, eggs, there is an egg tangent. Hey. Now. The Lizzie Hu Show, Oh yeah, I love you frequently talk about the everyday messiness and the fact that nobody has it altogether. Is that how you feel from as you are in the midst of the comedy festival or do you have moments in your life where you go, I just don't have it all together. That's why I'm only drinking smoothies for my whole lunch.
00:11:22
Speaker 1: Yeah, I just I just feel like, no, you can't be perfect. Like everyone's doing their own thing. But I think sometimes we pretend that it's all going.
00:11:34
Speaker 4: It's all good.
00:11:35
Speaker 1: Yeah, I'm fine and fine, and then you hear things to real exactly, and then you hear about someone's life feel like, oh, that's pretty messed up.
00:11:42
Speaker 4: What are you doing that for?
00:11:45
Speaker 1: Like sometimes you yet like for a food thing, Like sometimes you come home you're like, I guess it's two minute noodles and a boiled egg on top. That's what we're doing. Like the other night, I think I had ice cream and wine for dinner and I was like, girl, dinner, Yeah, we're doing.
00:12:00
Speaker 3: It's fine, feels your belly makes you feel good.
00:12:04
Speaker 1: Had a lot of nuts in it this ice cream. Oh, you're probably too many nuts, but I thought this is protein.
00:12:09
Speaker 3: There's no such thing as too many nuts. So what does messiness look like for you?
00:12:13
Speaker 1: Then messiness, I guess messiness is for me those moments that maybe aren't they don't go to plan yep. Or you'll find yourself in weirds situations. You're like, I guess we're here.
00:12:26
Speaker 3: Have you a example of that?
00:12:28
Speaker 1: I don't know what to make sure?
00:12:30
Speaker 3: That was the most recent weird situation you fabu?
00:12:33
Speaker 1: Okay, this is I'll get this a bit of a dating weird dating story.
00:12:39
Speaker 3: I haven't dated since last century.
00:12:42
Speaker 1: This is it's kind of funny and I liked it. I was like, this is I don't care, this is kind of fun. So I met this guy after my show recently and we went and had a drink and I wasn't this is one thing I do definitely first two three weeks of comedy festival, I'm not drinking booze because I can't afford the time yep that it takes to get over it. So we had one drink and then I said, look, I don't really want to I don't not really want to have another drink. And he's like oh, And I said, and my car is in that car park, so I might Oh my god. And he's like, well, we could, he suggested. He's like, well, we could get a couple of komboos and just sit in your car. And I'm like, yeah, yeah, let's do that.
00:13:29
Speaker 4: Yeah, we got a couple.
00:13:31
Speaker 1: Of boches, took our probiotic drinks, grow up, sat in my Honda Jazz, and I just thought, Yeah, this is nothing.
00:13:44
Speaker 4: Wrong with this.
00:13:46
Speaker 3: It may not be how you thought the date would pan out. Have you seen him.
00:13:49
Speaker 1: Since once and then not again?
00:13:52
Speaker 3: Okay, Yeah, so the cauchup.
00:13:54
Speaker 4: There, Maybe not.
00:13:56
Speaker 1: I mean I got a second date from it. Maybe the normal date that that ruined us.
00:14:00
Speaker 3: Maybe. So when you're in the middle of a tour and things are messy, and what part of your adult life is the first thing that becomes really messy? Oh?
00:14:11
Speaker 1: I think I think maybe for me, I found this festival ah like catch ups. I didn't want to see anyone.
00:14:23
Speaker 3: I just needed old at you.
00:14:25
Speaker 1: Yeah, that was something that was different for me, this festival. And I think it's an age thing. I think it might be just getting older that I didn't I didn't want to party often. Like I'd be walking down the street in the city during festival and I'd see another comedian coming towards me, and I'm like, well, I'm going across the street.
00:14:42
Speaker 3: I just didn't worry for anyone who saw you cross the street. Let's speak. So it's not them, it's you. It's totally me.
00:14:48
Speaker 1: It was just my mood I was in. I was like, I'm just gonna I was a real I was in a real like go and do the show, make sure you do a good job of the show, and then get out.
00:14:58
Speaker 3: I didn't do it.
00:14:59
Speaker 1: I usually go and do like heaps of extra spots around the city and go see shows. I wasn't in the mood for some reason, and I would just like, do my show, do the good.
00:15:09
Speaker 3: Job, get the Actually, it sounds like you've descended into neatness and order.
00:15:14
Speaker 1: Maybe I don't know what it is. Yeah, maybe it's something like that. Maybe it's like not a need to be you know. I felt like maybe there was a need at some point for me to be like oh and seeing shows and networking and all that sort of stuff. I don't know, but this year I was just like, ah, who cares.
00:15:31
Speaker 3: Well. The best thing is you can make that decision because you've spoken a lot about being single, so you get to make all the decisions that is true.
00:15:37
Speaker 1: Yeah, I've got no one, Yeah, to stay away from and stay out.
00:15:45
Speaker 4: I'm sorry, I've got another spot.
00:15:46
Speaker 3: Yeah, I'm not coming home to you. But you can also go home and there's no judgment because it's.
00:15:52
Speaker 1: It's just me and my dog. Sometimes I've got to share custody of my dog, so I don't have to even look after him all the time.
00:15:59
Speaker 3: Oh that's perfect. Yeah, But do you sometimes find then that then you've got to make all the decisions about what to eat all the time.
00:16:06
Speaker 1: All the time. But then I can eat what I want, this is true. Yeah, And I can just have eggs and noodles for dinner. And that's fine because sometimes I find when you do have a partner, it's like, no, I'm going to have a proper meal. I'm like, do we do? We have to have a proper meal. Yeah, So I can have those weird what's in the fridge dinners and that's okay.
00:16:27
Speaker 3: After this short break, we're going to peek inside Lizzie's fridge and find out all about the cultural influences that have shaped her palate. So when you're in the middle of comedy festival and you are on this liquid diet or what's in the fridge. Do you do much prep around your food or do you just hope for the best when you get.
00:16:48
Speaker 1: Home wait for the best. That end of comedy season, I think at the end week four, my friend and I were meeting at the same bar. I was like, who cares now, I'm on the booze. You're so sensible for threeble three weeks and then I'm like, we'd meet at this bar in Melbourne and I would get a negroni and they had a serving of lamb chops as an entree, and I was like, we'll get four lamb trops, two each.
00:17:16
Speaker 4: And we have two lamb chops each.
00:17:19
Speaker 1: And she would have a red wine and I would have a negroni and I'm like, that's dinner.
00:17:23
Speaker 3: Oh, that's perfect. I love it. So you've talked, like talked a lot about getting food at a pub or at Chinatown or eating out. What do you make? What's you go to at home at home when it's not ice cream and wine, when you've got a bit more time to think about things at home.
00:17:40
Speaker 1: I've got an Asian stomach, naturally Asian stomach. My dad's Malaysian, so my the things that I crave are like curries, rice tofu veggies there that my I would say they were my go tos if I'm like if I need to get something that just makes me feel good, Yep, it's like rice with curry.
00:18:06
Speaker 3: Yeah. Nice. I know what's your favorite curry.
00:18:10
Speaker 1: Well, I'll just cook like a Malaysian style curry, something that Dad will cook and that kind of works on a comforting level.
00:18:17
Speaker 3: Yep.
00:18:18
Speaker 1: And taste.
00:18:19
Speaker 3: Do you have a recipe for your soupy noodles? Give us your three minute version. Well, when you get home, you like, I just need souper.
00:18:25
Speaker 1: I've got I have a favorite instant noodle, the Mama ones, and it's the tomm Yam. Yeah, because I quite like the flavor. And then I do the thing and I put a little bit of butter in it, a big naughty and then I put a boiled egg on top.
00:18:46
Speaker 3: Perfect does it no chili or anything.
00:18:49
Speaker 1: The flavoring is kind of a little bit spicy. So that's enough.
00:18:53
Speaker 3: That's already in there. So do you use you use the flavor sashet?
00:18:56
Speaker 1: Yeah, I do the flavor the flavor sashes they got, especially some of the I mean, there's your Maggie and you know, your normal chicken barbecue, what is it, chicken bab whatever? Yeah, but the Mama I love the Mama brand because they've got good flavor.
00:19:15
Speaker 3: Yeah, right, okay, And that's two minutes plus boiling an egg exactly.
00:19:20
Speaker 1: Sometimes you can boil the egg at the same.
00:19:23
Speaker 3: Time get out of here. You can also pre boil your eggs. Yeah.
00:19:27
Speaker 1: I often have a lot of boored eggs in the fridge. They get to a point where I'm like, when did I boil? And I like, I'm gonna throw them out. There's too much vagueness with those eggs.
00:19:41
Speaker 3: Now. I want to take you back to your corporate days. What did you used to do?
00:19:46
Speaker 1: So I worked in North Sydney. Was my last job before I became a comedian. I worked at a marketing agency. I was an account manager, which I'm not an accountant, but I'm an account manager. So that's the person that contacts the client. Like you're like the middleman between the client and the designers and the writers and the video people.
00:20:06
Speaker 3: Right, and you're saying, what do you want to do for your next ad?
00:20:09
Speaker 1: Yeah, what do you want to do? Marketing is how much you have to pay? This is how much it's going to cost all that sort of stuff.
00:20:15
Speaker 3: What made me switch.
00:20:17
Speaker 1: I was so bored. It was my first time being an account manager when I moved to Sydney, and I ended up doing it for seven years. But like, from the first six months, I thought this is a this is a boring job. But I think that boredom really allowed me to find comedy because I was like, I need something.
00:20:36
Speaker 3: Else, Like were you just always funny? And thought I can piloted the comedy or like, how did you know that was where you had to go to? I don't know.
00:20:42
Speaker 1: I thought I before the account manager job, I'd done a lot of writing work, and so I think I'd already always had a creative outlet in the writing and my writing for editorial magazines. All that sort of stuff skewed funny, I think.
00:20:59
Speaker 3: So.
00:20:59
Speaker 1: I think when I was testing out comedy, honestly, I thought it'd be a one off.
00:21:04
Speaker 3: Yeah.
00:21:04
Speaker 1: I thought I'd just like do comedy once and then it did it bucket list whatever. But I actually really enjoyed it, and I enjoyed the writing process more than the performing. Now it's probably even, but yeah, I thought I did it once and I was like, oh, that was cool, and then I did it again again, and then I was compelled, and.
00:21:25
Speaker 3: Then you got the addiction to I was in high of making people laugh.
00:21:28
Speaker 1: It's such an addictive thing, like everyone in comedy is. We could be addicted to a lot of things, but we've chosen comedy.
00:21:36
Speaker 4: Some people have extra addictions.
00:21:38
Speaker 3: That's a people bolt on a few. Yeah.
00:21:40
Speaker 1: Yeah, we come in and out of our addictions.
00:21:43
Speaker 3: So when you think back to your corporate life, there was your approach to food the same.
00:21:46
Speaker 1: Or you're very different.
00:21:48
Speaker 3: It sounds like you're more chaotic now yeah.
00:21:51
Speaker 1: Yeah, yeah, because it's so your day is so structured, right. I would wake up, I'd go for my run, I'd come back, I'd have my breakfast, then I'd catch the bus to work, and then oh, it's ten o'clock. Got to get my coffee, you know, like every it was kind of like food was such a relief during the days, Like it's lunchtime, Yes, we're going out. Actually what my friend and I at my old job, we started making our lunches in the office every day to save money but also to have healthy lunch. Yes, So we would spend twenty dollars each It's crazy. So forty dollars for the week. Yep, not bad. And we would make all our lunches on the toasted sandwich Maker.
00:22:33
Speaker 3: The toasted sandwich maker is a much underrated apparent.
00:22:37
Speaker 1: So it's like it's like a barbecue essentially. We were doing steaks and no we weren't. It was all vegetarian because she was vegetarian. So we did we like grilled halloomi on it. We made salads, we did potato roasties.
00:22:52
Speaker 4: On the sandwich breassss.
00:22:55
Speaker 3: It was incredible.
00:22:57
Speaker 1: I'm going to be footage for it because we tried to make an instagram. This is years ago, by the way, we tried to make an Instagram. We were like, this is going to kill people are gonna love about sandwich press lunch narrator.
00:23:08
Speaker 3: It did not kill it, hence the fact that you're now a comedian. But maybe there were glimpses of it, I know.
00:23:13
Speaker 1: But we grilled veggies on it. Like the lunches were actually so good. Yeah, we got to a point where other people in the office it was only a small office about fifteen people, but other people were like, oh, can if I gave you money, would you make us lunch? And we were like, yeah, so it was. It was getting to a point where we weren't paying for our lunch for the week, but we were eating so well.
00:23:37
Speaker 3: That's so smart. You're being subsidized by UK works exactly. Oh that's a smart use of your lunch ore, is it? And your lun share and a sandwich press.
00:23:46
Speaker 1: Yeah. Our bosses kind of loved it because they saw it as this sort of bonding thing that everyone We're like, oh, what are they cooking today? What's on the menu today? And yeah we did well.
00:23:57
Speaker 3: Yeah, and like that's a culture building exercise around food that you guys just came up with yourself, not intending for it to be exercise. So there's a bit of it's authentic, right.
00:24:07
Speaker 1: I thought. So, yeah, it was really fun and so you you know, we would have our lunch and then and then yeah, three o'clock comes around and you go back to the biscuit tin or something, have your three o'clock yep, and then you'd have dinner. So it was like my days during corporate life was so planned out that you could easily map what you were eating easily. Yeah, but now it's it's all over the place.
00:24:31
Speaker 3: And it's a ten o'clock ice cream and wine sometimes what was the weirdest thing you put on the grill? Oh, don't you think to put on the grill? Any thought? I shouldn't have done that?
00:24:41
Speaker 1: No, I think what is I think? The potato roasty was probably our best thing. We would spiralize the potatoes.
00:24:48
Speaker 3: So you made the rusty from scratch. Yeah, it's not some frozen roasty.
00:24:53
Speaker 4: This is level in the.
00:24:57
Speaker 3: Office something like there's people who cook whole meals in hotel rooms. Kettle like, I'm feeling this is the same.
00:25:06
Speaker 4: This is it?
00:25:06
Speaker 1: So we spiralized the potato and then you know, salt pepper, and we had our sort of spice covered by the end and we would make this potato roasty cake and then pull the thing down and it was pretty good.
00:25:24
Speaker 3: That's great.
00:25:24
Speaker 1: Yeah, And then we would have veggies and halloumi and stuff on the side. We would do eggs. We would do a lot of eggs. We had our own little egg rings so we could crack eggs on the sandwich grill. And we had protein, so we did noodles on there. What else did we do with sandwich press dumplings?
00:25:46
Speaker 3: When your life is certain and you know everything I know I go to work at this time, and I have lunch at this time. It's really easy to be planned about, easy and you know that full plate. It's manageable with food because you know the timing. Whereas for your life now, it's far more like more interesting. You obviously love comedy far more than you loved being a cap manager. But that's a trade off, isn't it.
00:26:10
Speaker 1: Yeah, Oh, my health is not as good. I will say that I was way healthier when I worked in corporate. But yeah, being a comedian, you're on the road. You're not eating properly a lot of the time. Yeah, your ours all over the place. Sometimes I have that person that like, forget to eat and I'm like, oh my gosh, it's too late.
00:26:30
Speaker 3: It's too late, it's too late to eat. Eat now.
00:26:33
Speaker 1: And if I'm nervous, I don't eat. I'm one of those people. And often with comedy you do get nervous beforehand. But yeah, definitely not as healthy now.
00:26:43
Speaker 3: But it's interesting you're happier.
00:26:45
Speaker 1: Yeah, happier mentally. I don't know about the body.
00:26:47
Speaker 3: Though, that's all the balance.
00:26:50
Speaker 4: Yeah, yeah, I.
00:26:51
Speaker 1: Think the body is probably suffering. But yeah, definitely meant mentally happier. Yeah.
00:26:57
Speaker 3: I think that's fascinating, and I think there's no right answer. Do you go with the thing that maybe doesn't fill your soul but it allows you to look after your body and right food, or do you do the thing that really feeds your soul? Yeah, but well, well the trade off is I sometimes have ice cream and white at ten pm.
00:27:14
Speaker 4: Yeah, which isn't too bad.
00:27:15
Speaker 3: No, Right, So do you find you listen to your body a bit more now then rather than when you're like when you corporate in that routine, you're just doing it because it's the time where now you have to listen to your body a bit. Yeah.
00:27:24
Speaker 1: I got to a point I think last year was probably the sickest I've ever been in a long time. Like, I don't get sick. It's just one of those things. My family, we don't get colds and stuff like that. We're we're not a cold. It's the soups. Yeah right, I don't know what it was, Yeah, but I just don't get colds. And then last last year got colds and I was like what is this? And I was going to the doctor. I was like, I haven't been six since twenty twelve, just like, it's not a competition, oh right, a competition, it's against myself. And I was, you know, trying to find all these things and I was like low on iron. And I'm like, I've never been low on iron before, hadn't I eat red meat and all this sort of stuff. And I just found after we've sort of it now, I ended up having this stomach bacteria that was like eating at my stomach, wenning and bleeding and making me have low iron.
00:28:21
Speaker 4: And causing me some problems.
00:28:23
Speaker 3: But we found it.
00:28:25
Speaker 1: But ever since then, I'm like, Okay, we need to, like, especially the last six months, I've prioritized what I've been eating and eating well and stuff like that and not drinking and so yeah, I just find you have to think about it.
00:28:42
Speaker 3: Yeah, yeah, I wonder if there's a balance between, oh I have got this really crazy, messy, carefree life, but then the trade off is you're not nourishing yourself properly, and then maybe is it looking at that decision to look after yourself and think about what you're eating. Is that where you start to hook the good things in your life that are good for you, and then everything else can be a bit messing around.
00:29:03
Speaker 1: That, yeah, like making sure you go to the shops and you just have make sure you have your eggs, make sure you have your bananas, your yogurt, like those things that you can just easily grab and be like, yeah, okay, I'm going to eat that. I've read this is a Umie Steens tip. And then she said that ever since she was whatever age, she always has something raw with her meal, and I was like, oh, I kind of love that. Yeah, So I go through stages are doing like if you're just you know, so you have cereal, but then you grab a handful of cherry tomatoes and you have them as well. Yep, And I kind of like I kind of like thinking like, yeah, like that. Sometimes my son's a bit like that. Yeah, he's tendant is.
00:29:42
Speaker 3: He loves like often if I make dinner, he doesn't want me to cook his vegetables. He just wants some raw Okay. I mean he's also got to think that sometimes I can't touch each other and I'm like, oh my god. Yeah.
00:29:55
Speaker 1: The way that we approach the plate is very unique everyone.
00:30:00
Speaker 3: And it's also about understanding that different people like texture, So having something raw is good for you, are right, So you're crunching on things, so you sort of you have to listen to your body a little bit. I reckon that's a good call.
00:30:10
Speaker 1: Yeah, it is a good It's like something that it makes you think about it eating more fruit and veggies and that sort of thing. I think he's always good.
00:30:19
Speaker 3: Yep. Okay, lightning around. Now, I'm gonna ask you some quick fire questions. What's your gold standard servo snack?
00:30:35
Speaker 1: Oh, some sort of muesli bar. But now they're stuck in their service stations. Those yogurt pouches Yeah, yeah, everywhere, and I'm like, I'll just grab a yoga pod, big on the yogurt because I have to have a lot of antibody. Oh yeah, I'm just like, I'm just yoga. I'm just if I go to bathe and yogurt, I would. I'm just eating so much.
00:30:56
Speaker 3: Yogurt even you eat it with a knife and fork.
00:30:58
Speaker 1: Yeah.
00:31:01
Speaker 3: That commitments of a plate for plate I know.
00:31:06
Speaker 1: But yeah, that the yogurt pouch and like some sort of muse bar or n nut situation.
00:31:13
Speaker 3: That's I mean, that's that's good for you. Yeah right, yeah, what's your dream dinner?
00:31:17
Speaker 1: Okay, dream dinner?
00:31:21
Speaker 3: Oysters raw tick raw ti zinc.
00:31:27
Speaker 4: Yeah, yeah, how do you have the oysters raw?
00:31:30
Speaker 1: Just maybe bitter lemon leon?
00:31:33
Speaker 3: Yeah?
00:31:33
Speaker 1: Yeah, nice, okay, oysters dream dinner. Then I would go, I'm going to have an entree. Why not. I'm going to do some sort of like raw fish scenario or raw like capaccio, you know, like something something like that, like a small another meat and then maybe a little vegetable situation there or side of it. Okay, We're gonna have a side of vegetables and then the main will be like a meat. Maybe I'm going to go duck duck?
00:32:14
Speaker 3: Yeah, how do you do you duck?
00:32:16
Speaker 4: Well?
00:32:17
Speaker 1: I had a really good duck dish recently, but it was it was grilled and it was like still really pink inside, and it was it was so yeah, I can't it was so good.
00:32:27
Speaker 3: I didn't see duck coming. You said, I'm hungry.
00:32:30
Speaker 4: This is my dream.
00:32:30
Speaker 1: I'm not going to cook duck at home.
00:32:32
Speaker 3: Yeah, okay, this is dinner. Yeah yeah, okay, Yeah, what's the duck served with?
00:32:36
Speaker 1: Maybe? Uh maybe a little potato something like that, Toto Rusty. Yeah, yeah, I'm gonna sandwich girl, thank you. Uh yeah, maybe a little potato mashing situation.
00:32:50
Speaker 3: Nice. Yeah, who would you like to share your dream dinner? Oh?
00:32:54
Speaker 1: I think probably all my girlfriends. Yeah, I don't want anyone famous there or like anyone from the past or anyone that's dead or anything, just like my good girlfriends. So my friends and I we're still really there's probably twelve of us that from from like old friends, some from school, some from UNI, very from those formative years, right, and.
00:33:15
Speaker 3: Ever knew you before you were Lizzie? Who Oh totally.
00:33:18
Speaker 1: They're like they ring me up. They're like forty nine dollars for a ticket, are you kidding?
00:33:25
Speaker 3: I've got to pay for the venue and the stage made and the light. I'm kind of a big deal.
00:33:34
Speaker 1: They keep you real. But we have a Christmas party every year, and so obviously we have like big dinners then, but they're the best, they're the.
00:33:42
Speaker 3: Most tell me about you. Christmas party.
00:33:44
Speaker 1: Oh, every year we have, we're up to I think this year is our nineteenth Wow Christmas party, So the big twenty is next year and over the years. That's it first started with just four of us and someone's mum cooked us the dinner. She cooked us a ham, and she made deviled eggs and We're like what are these? Throw them out the window?
00:34:08
Speaker 3: What is this?
00:34:09
Speaker 1: And then it kind of just evolved as something that we said, let's do this every year, and we did. And I've missed a few from being away and being overseas or whatever, but yeah, every someone has had the Christmas party, and as we've got like year we went to Queenstown, it was three nights, it was off shore.
00:34:28
Speaker 4: How water are we doing this?
00:34:31
Speaker 3: That's so grown up?
00:34:32
Speaker 1: It was so much fun and yeah this year we're going to the Sunshine Coast.
00:34:37
Speaker 3: And so do you take your own food? I mean not to Queenstown obviously, but do you do you make your food?
00:34:41
Speaker 4: Yes?
00:34:42
Speaker 1: Often we have made the food. And I remember one year my friend and I hosted. We got a really good ham and we baked a ham and that was like a real turning point in the food because before that it'd been like yeah, like just kind of slap it together, but this was like a really good ham and like we had this really nice salad, like it felt really growing up. Yeah, this is probably like mid two thousands. Yeah, and people were like, okay, you've said a new.
00:35:09
Speaker 3: Bench, and did you do the glaze?
00:35:10
Speaker 1: And the we did glaze. We did because it was Hawaiian theme, so we did like the pineapple. It was like old school.
00:35:19
Speaker 4: Yeah.
00:35:20
Speaker 1: But this year last year, yeah, we went out for dinner, but we I've had Yeah, the year before that, it was in talkie and I cooked and we did like big Christmas lunch like we had. We had lamb, we had pork, we had yeah, so much stuffing.
00:35:38
Speaker 3: Yeah, sounds like you're like, you're the meat cooker. Let other people do the salads.
00:35:42
Speaker 1: Yeah, I'm a bit of I quite like to cook. And they know that. So they're like, so, Liz, do you want to do you want to do the meat this?
00:35:51
Speaker 3: Yeah, Like I got a girls, what's your favorite meat to cook? Then I like it.
00:35:57
Speaker 1: I do love a bit of a set and forget situation. But yeah, I love I love something like roasted or barbecue.
00:36:06
Speaker 3: You can't beat the big flavor.
00:36:08
Speaker 1: I love things that, Oh, this is what I love to do. I love things that like look impressive but take so little time.
00:36:15
Speaker 3: Oh I love this side of you that it's taken me a little while to dig other But you love cooking, Yeah, you love you do it? Yeah? Then how do you balance that up there? Like with the fact that you are prepared to just not really worry yourself too much about about feeding yourself in these moments of high stress and when your plate is overflowing.
00:36:35
Speaker 1: I don't know, like I do find it hard because I do love cooking it. I do love being healthy, but sometimes you just can't. But I do love cooking for other people. I think that might be probably a bit of my dad in me. And I can only cook for like ten people.
00:36:53
Speaker 3: That's the only quantity friends and ten packs.
00:36:56
Speaker 1: But even if I'm cooking for myself, sometimes I'm like, I'm going to make a curry. Oh it comes out, and it's like, all right, I can cook.
00:37:02
Speaker 4: I can feed ten people.
00:37:04
Speaker 3: So if it's a meal for yourself or a meal for all your friends, it's still a meal for ten.
00:37:08
Speaker 4: Still for a meal for tad.
00:37:09
Speaker 3: And I've been found, before we had kids, I didn't want to make anything big because I was like, man, it's not enough. Now I've got kids and if they have friends over and it's like, right, I'm going to cook a massive roast or a massive piece. Yeah. It is different, isn't it.
00:37:22
Speaker 1: It's a different like intention.
00:37:24
Speaker 3: Yeah, And sometimes the full plate of having lots of people over. Actually is what stimulates you to be caring?
00:37:30
Speaker 4: Oh yeah, and nurturing.
00:37:32
Speaker 1: Yeah, for sure, I love that.
00:37:34
Speaker 3: What's your favorite takeaway?
00:37:38
Speaker 1: Oh, okay, partial to a pizza because I'm not going to cook that myself. You can have it leftovers.
00:37:45
Speaker 3: Yes, and cold pizza is fine.
00:37:47
Speaker 1: Perfect breakfast whatever pizza?
00:37:51
Speaker 3: No, excellent? What's your Sunday brunch order?
00:37:54
Speaker 1: Oh you know what? I love an Asian breakfast. So if i'm youm charring for my Sunday brunch, I will yum char so all the things chicken feed, dumplings, greens, there's ricey noodles, I mean, or even I love the Vietnamese fur for breakfast. Yes, yeah, that's beautiful. That's a great way to start the day.
00:38:23
Speaker 3: It is such a good way to start the day. We go the movies, chock top or popcorn or both. I'm a popcorn salty.
00:38:30
Speaker 1: Yeah, salt tooth real salty.
00:38:32
Speaker 3: And what's your favorite l at the supermarket?
00:38:34
Speaker 1: Oh, this is good question. I think I love. I'm going to my supermarket now. I love a tinned fish section. Ah. Yeah.
00:38:48
Speaker 3: There's always full of surprises, isn't it. Yeah, there's like the well the tuna in in bride oil. Yeah, whatever, what else are the people doing?
00:38:57
Speaker 1: There's so many things you can get. Sardines. Sardines are in my algorithm at the moment. Everyone's cooking with sardines. Yeah. I love sardines. If that's a good snack on rice.
00:39:09
Speaker 3: Sardines on rice.
00:39:10
Speaker 1: Yeah, I'm like a rescue cat care.
00:39:17
Speaker 4: Sardines on rice.
00:39:22
Speaker 1: That's what I feel like, yess and trovies. I just yeah, there is so much variety.
00:39:29
Speaker 3: There is something nice about having some time to beat the supermarket, isn't there, and just trawling through the aisle and take the time to bend down and see what's below the eye level.
00:39:37
Speaker 1: Yeah, because often you go in there so determined, Yeah I'm got to get this. But if you yeah, if you have a look around, especially in those like you know, the foreign foods, the international foods, so like, okay, what can I get? Yeah?
00:39:50
Speaker 3: Yeah, but sometimes I find myself buying things in those sections and I get home and go, I don't know what I'm going to do with I'll put it away and see where we go. Lizzie, it's been great to chat oh so much.
00:40:02
Speaker 4: I've loved it.
00:40:03
Speaker 3: Yeah, you are you are a conundrum wrapped up in a roll. Start off with my life is messy, MESSI I have wired and ice cream for dinner and then we finish up. Oh but I love to cook for ten people. Yeah, and that's a wrap on. Had conversation with the wonderful Lizzie, who I don't know about you, but I'm walking away with two very important life lessons. First, always keep a stash of Mamma Tom Young noodles and a boiled egg for emergencies. And second, the humble sandwich Press is capable of greatness, specifically when it involves a spiralizer, some parmesan, and a dream of a Tin Sartaine sponsorship. It's refreshing to hear that even when your career is exploding and you're performing on the biggest stages in the country, life can still be as beautifully messy as ice cream and wine for dinner. At ten pm, you can catch Lizzie on her twenty twenty six tour, says who will listen to her dive further into the chaos on her own podcast. If you enjoyed today's episode, make sure to follow us and leave a review. Until next time. Keep your plates full, even if you're eating off them with the wrong cutlery and friends. If you want to know how to make lizzie Who's infamous sandwich press potato rosties, We've popped a link in the show notes for you where you can get Lizzie's step by step instructions. I'm your host, lizz ellis back in your ears next week.
00:41:31
Speaker 2: The next episode of Extraordinary Stories will be released next week. If you don't want to wait, you can listen right now by following the link in the episode description or by heading to mammamea dot com dot a U forward slash M plus Mama Mia acknowledges the traditional owners of the land. We have recorded this podcast on the Gadigul people of the Eora Nation. We pay our respects to their elders past and present, and extend that respect to all Aboriginal and torres Rate islander cultures.
Speaker 1: You're listening to a.
00:00:28
Speaker 2: Mom and mea podcast if you love extraordinary stories. M plus subscribers get early access to new episodes and seasons of the show. To listen to unreleased episodes right now, head to mamamia dot com dot au, forward slash M plus that's mp l us, or follow the link in the episode description.
00:00:49
Speaker 1: Like sometimes you come home, you're like, I guess it's two minute noodles and a boiled egg on top. That's what we're doing. Like the other night, I think I had ice cream and wine for dinner and I was like, girl dinner, Yeah, we'll do It's fine.
00:01:05
Speaker 3: Hi. I'm Lizellis and welcome to full Plate. As some of you may know, I spent many years as a professional athlete. I played fifteen seasons of netball for Australia, and I won three World Cup titles and two Commonwealth Games gold medals. So my plate was very full then when my life was ruled by those game on moments that defy own my career. Today, my plate is still very full, but game on now looks more like coordinating my two kids' sport and school schedules, helping my husband out on the farm, and managing a big workload that involves a lot of travel. In this series, I'll be speaking with six very different but equally extraordinary women to learn about their game on moments, what their plates are full with, and how they feed and nourish themselves when they're operating at the top of their game, whatever that game might be. Today we are joined by one of Australia's fastest rising stand up stars, a woman who traded the safety of a corporate nine to five for the beautiful, unpredictable chaos of the stage. You might know her from have you been paying attention her hit podcast and her national tours Like says who it is, of course the hilarious Lizzie Who. Lizzie's life is a masterclass in game time energy. Whether she's performing for a month straight at the Melbourne Comedy Festival or braving the surf for an ocean's sweat, she's constantly balancing a hyper scheduled career with what she calls the everyday messiness of life in her forties. Today we're digging into the survival strategies of a traveling comedian. We'll talk about her liquid diet during festival season. While she once ate yogurt with a knife and fork at an airport lounge and the legendary office a clients that turned her corporate lunch breaks into a gourmet test kitchen. So grab a seat, whether you're here for the comedy or the thrifty and delicious sandwich. Press hacks Lizzie, who is serving up a lot of truth today? Lizzy, who what'd you have for breaky today?
00:03:02
Speaker 4: Oh?
00:03:03
Speaker 1: I got to the airport lounge and I had yogurt with fruit and I put it on a plate for some reason instead of a bowl, and I got a knife and fork.
00:03:14
Speaker 4: I wasn't thinking.
00:03:16
Speaker 1: And then I got to a table when my friend was there. I met my friend and I was like, why did I do this? Why did I get a knife and fork and put yoga on a plate?
00:03:26
Speaker 4: What's wrong with me?
00:03:28
Speaker 3: I don't know.
00:03:28
Speaker 1: I think it was just the first I was so hungry that it's the first thing I grabbed, and that's and that's what I got.
00:03:33
Speaker 3: I was about to congratulate you on your sensible choices for food like yogurt and free Well those places sometimes have you know the pancake making machine?
00:03:43
Speaker 1: Oh yeah, and donuts. They were donuts. Yeah, and I said not to the donut. They did have scrambled eggs, and I thought I should have some protein, but the yogurt appealed to me.
00:03:53
Speaker 3: Yeah, you resisted the s the donuts.
00:03:55
Speaker 1: So well done, thank you.
00:03:56
Speaker 3: Unfortunately, all your good work has been undone by your choice cutlery and the plate. Oh my god, speaking of plates, tell me what's on your plate right now in your life.
00:04:06
Speaker 1: Right this very minute, I am about to go to Brisbane Comedy Festival and perform for four nights. But I've just finished Melbourne Comedy Festival, which is like the biggest thing on a comedian's calendar for the year. I'm also doing Edinbrobertus later in the year that will probably be even bigger. But Melbourne is kind of like the thing that we all like work up to from the start of the year. So the first five months of my year are pretty much planned out.
00:04:33
Speaker 3: And so what's your plate like when you're in the middle of the comedy festival in Melbourne?
00:04:37
Speaker 1: It's full? Yeah, especially I would say even the weeks leading up to it. You're doing press, You're trying to get people, You're trying to get people to your show. You've made this amazing show. You put so much work into it and then you want to get people there, so you're doing everything that you can. You're doing extra gigs. You know, the goala might pop up and you have to do that, and you have to think about outfits and that sort of thing. You're flying everywhere. Like I think before comedy festivals started, the weekend before I did, I was in Canberra and then I did the weekend in Wogga. Because you're trying to get all these minutes, yeah, right, and it is a stage time.
00:05:14
Speaker 3: Is that just to perfect your shows?
00:05:16
Speaker 1: Yeah, to get better at the bits. Yeah, and then by the time yeah, you get to Melbourne, like the plate is very full.
00:05:22
Speaker 3: I actually don't think people, and I know lots of comedians. I don't think though, that as much as we all love going to a comedy show or watching comedians, that there is this whole process of Like I didn't understand until we've had this conversation, that there is a whole process of every show that you doing. The lead up to, say, the Melbourne Comedy Festival, you're testing things. If that doesn't work, you're taking out so you don't just get out to go and perform and say stuff and make people laugh hahaha. You're watching the reaction, you're thinking about your delivery, so that even piles more on your plate, doesn't it.
00:05:56
Speaker 1: Yeah, it does. It's like it's kind of like even from a year out, you see, you're just testing stuff in clubs during the week and like open mics and stuff like that. But it is a weird one because as comedians, we come out on stage and we look really casual, like we just thought it off the top of our head. But there is so much that goes into that even like you even get down to like the real nitty gritty stuff like oh I didn't I'm going to pause longer there, or I'm going to change that word slightly. You get really mechanical about it. Yeah.
00:06:29
Speaker 3: Do you ever iverthink it? Do you totally Oh my god, stop it, to stop it, just let it go.
00:06:33
Speaker 4: Yeah.
00:06:34
Speaker 1: I think I find my process is doing it simply just to get ideas out and then over complicating it and then stripping it back again. Yeah. Sometimes I'm like, oh, I've overcooked that.
00:06:45
Speaker 3: Yeah, right, But as long as you understand that process, you find it's when you don't understand that process.
00:06:50
Speaker 1: Yeah, it took I think it took me a while to learn that because I'd be like, oh, I've put way too much in here. Let's just go back to the beginning.
00:06:56
Speaker 3: So let's go back to well, let's go to a big game day then, right. Big game day for you is like opening night of your show at the Melbourne Comedy Festival. What does that look like for you? From you know, waking up in the morning, How do you sort of manage that day? Yeah?
00:07:11
Speaker 1: I try. I try and exercise. I feel like exercise is such a big thing for me, so I'll try and gym or like run, at least do something that wakes me up. It can't just be a war. Yeah, a walk won't do the trick. It has to be like a swim, even run or a gym and just to get my mind like out of my mind yep, basically, And then I'll try and eat well. But honestly, I'm one of those performers that if I'm stressed or anxious, I won't eat. So I'm just telling someone the other day that this is like week three of comedy festivals. Like I'm on liquids.
00:07:55
Speaker 3: You're like, Patsy is it Patsy from out oh look, my lunch is always a liquids.
00:08:01
Speaker 1: I'm only like I don't know what it is. But by the time of week three comedy Festival, I'm like, I can't chew. I'm just drinking smoothies. I'm drinking wine like it's just all it's coffee. It's yeah, it's yoga stuff that's like easy to digest. So we're but yeah, going back to the start of the comedy festival, Yeah, trying. I'm trying to eat healthy. Week one, I'm still taking my vitamins. I've got food in the freezer ready to go. I'm trying to eat like properly.
00:08:32
Speaker 3: But week three you're like weak three We'll buy mouth how much.
00:08:35
Speaker 4: I'm drinking it, whatever it takes.
00:08:37
Speaker 3: So how does that like, do you know what? Like it's so it would be so nice to sit here and go, oh, I ate all my vegetabs, take my vitamins, and you don't drink wine and blah blah blah. I mean that's not life for so many people. It's not life for me, it's clearly not life for you. So how do you process that mentally? Because you know you're not looking after yourself the way you should be But is it important to know that there's an in date? Like how do you what's yourself talking? Yeah?
00:09:01
Speaker 1: I feel like I try and eat as well as I can and make even if it's I just I can't skip nals. I went through a phase of like, especially if your show is at seven o'clock or something, I can't eat beforehand because I'm too nervous, and then it gets too late and then you just don't eat. I'm like, even if it's a Maca's cheese, worker just eats something food. Yeah, just have some fuel that your body can live off. But to me, it's it's kind of whatever you can manage. I do as much prep as I can. Like this comedy festival season, I had heaps of soups and that again liquids. My liquids don't just but I had soups. Yeah, big yolk eggs. Yeah, you can always like boil eggs or just make an omelet or something like that. I was Big Omelet Girl week one. Yeah. Nice. Yeah, how do you take your eggs? I love a seven minute boil on the egg.
00:09:58
Speaker 3: Do you start with the water boiling the egging or do you start with the egg in.
00:10:02
Speaker 1: Boiling okay, I get it to the boil. I put the eggs in seven minutes, out done. What did you do?
00:10:09
Speaker 3: I go?
00:10:10
Speaker 1: There?
00:10:10
Speaker 3: Is it the Heston bloom And method, which is put the eggs in cold, bring it to the boil as soon as if it comes to the boil, turn it off and leave it for nine minutes.
00:10:18
Speaker 1: That's what my mom does.
00:10:20
Speaker 3: Yeah, we might need to do a side by something.
00:10:25
Speaker 1: How do they come out soft?
00:10:28
Speaker 3: Oh? Good? Like gooey yolk? Oh okay? Yeah?
00:10:31
Speaker 1: Yeah?
00:10:32
Speaker 3: How does yours come?
00:10:32
Speaker 1: Mine's a bit jammy?
00:10:34
Speaker 3: Yeah right, Jammie to I don't like them when there's white. That's the white needs to be good. Yeah, but I don't like them when they come out great. Sometimes if I walk away, yeah, caught up in something else.
00:10:46
Speaker 1: I get back and I don't really hard dry.
00:10:49
Speaker 3: But I still make myself eat it because we have chickens. So I know what the chickens go through every day.
00:10:55
Speaker 1: And they probably taste okay, right, they taste beautiful.
00:10:58
Speaker 3: Yeah, it doesn't really matter, but yeah, so there you go. Yeah, eggs, there is an egg tangent. Hey. Now. The Lizzie Hu Show, Oh yeah, I love you frequently talk about the everyday messiness and the fact that nobody has it altogether. Is that how you feel from as you are in the midst of the comedy festival or do you have moments in your life where you go, I just don't have it all together. That's why I'm only drinking smoothies for my whole lunch.
00:11:22
Speaker 1: Yeah, I just I just feel like, no, you can't be perfect. Like everyone's doing their own thing. But I think sometimes we pretend that it's all going.
00:11:34
Speaker 4: It's all good.
00:11:35
Speaker 1: Yeah, I'm fine and fine, and then you hear things to real exactly, and then you hear about someone's life feel like, oh, that's pretty messed up.
00:11:42
Speaker 4: What are you doing that for?
00:11:45
Speaker 1: Like sometimes you yet like for a food thing, Like sometimes you come home you're like, I guess it's two minute noodles and a boiled egg on top. That's what we're doing. Like the other night, I think I had ice cream and wine for dinner and I was like, girl, dinner, Yeah, we're doing.
00:12:00
Speaker 3: It's fine, feels your belly makes you feel good.
00:12:04
Speaker 1: Had a lot of nuts in it this ice cream. Oh, you're probably too many nuts, but I thought this is protein.
00:12:09
Speaker 3: There's no such thing as too many nuts. So what does messiness look like for you?
00:12:13
Speaker 1: Then messiness, I guess messiness is for me those moments that maybe aren't they don't go to plan yep. Or you'll find yourself in weirds situations. You're like, I guess we're here.
00:12:26
Speaker 3: Have you a example of that?
00:12:28
Speaker 1: I don't know what to make sure?
00:12:30
Speaker 3: That was the most recent weird situation you fabu?
00:12:33
Speaker 1: Okay, this is I'll get this a bit of a dating weird dating story.
00:12:39
Speaker 3: I haven't dated since last century.
00:12:42
Speaker 1: This is it's kind of funny and I liked it. I was like, this is I don't care, this is kind of fun. So I met this guy after my show recently and we went and had a drink and I wasn't this is one thing I do definitely first two three weeks of comedy festival, I'm not drinking booze because I can't afford the time yep that it takes to get over it. So we had one drink and then I said, look, I don't really want to I don't not really want to have another drink. And he's like oh, And I said, and my car is in that car park, so I might Oh my god. And he's like, well, we could, he suggested. He's like, well, we could get a couple of komboos and just sit in your car. And I'm like, yeah, yeah, let's do that.
00:13:29
Speaker 4: Yeah, we got a couple.
00:13:31
Speaker 1: Of boches, took our probiotic drinks, grow up, sat in my Honda Jazz, and I just thought, Yeah, this is nothing.
00:13:44
Speaker 4: Wrong with this.
00:13:46
Speaker 3: It may not be how you thought the date would pan out. Have you seen him.
00:13:49
Speaker 1: Since once and then not again?
00:13:52
Speaker 3: Okay, Yeah, so the cauchup.
00:13:54
Speaker 4: There, Maybe not.
00:13:56
Speaker 1: I mean I got a second date from it. Maybe the normal date that that ruined us.
00:14:00
Speaker 3: Maybe. So when you're in the middle of a tour and things are messy, and what part of your adult life is the first thing that becomes really messy? Oh?
00:14:11
Speaker 1: I think I think maybe for me, I found this festival ah like catch ups. I didn't want to see anyone.
00:14:23
Speaker 3: I just needed old at you.
00:14:25
Speaker 1: Yeah, that was something that was different for me, this festival. And I think it's an age thing. I think it might be just getting older that I didn't I didn't want to party often. Like I'd be walking down the street in the city during festival and I'd see another comedian coming towards me, and I'm like, well, I'm going across the street.
00:14:42
Speaker 3: I just didn't worry for anyone who saw you cross the street. Let's speak. So it's not them, it's you. It's totally me.
00:14:48
Speaker 1: It was just my mood I was in. I was like, I'm just gonna I was a real I was in a real like go and do the show, make sure you do a good job of the show, and then get out.
00:14:58
Speaker 3: I didn't do it.
00:14:59
Speaker 1: I usually go and do like heaps of extra spots around the city and go see shows. I wasn't in the mood for some reason, and I would just like, do my show, do the good.
00:15:09
Speaker 3: Job, get the Actually, it sounds like you've descended into neatness and order.
00:15:14
Speaker 1: Maybe I don't know what it is. Yeah, maybe it's something like that. Maybe it's like not a need to be you know. I felt like maybe there was a need at some point for me to be like oh and seeing shows and networking and all that sort of stuff. I don't know, but this year I was just like, ah, who cares.
00:15:31
Speaker 3: Well. The best thing is you can make that decision because you've spoken a lot about being single, so you get to make all the decisions that is true.
00:15:37
Speaker 1: Yeah, I've got no one, Yeah, to stay away from and stay out.
00:15:45
Speaker 4: I'm sorry, I've got another spot.
00:15:46
Speaker 3: Yeah, I'm not coming home to you. But you can also go home and there's no judgment because it's.
00:15:52
Speaker 1: It's just me and my dog. Sometimes I've got to share custody of my dog, so I don't have to even look after him all the time.
00:15:59
Speaker 3: Oh that's perfect. Yeah, But do you sometimes find then that then you've got to make all the decisions about what to eat all the time.
00:16:06
Speaker 1: All the time. But then I can eat what I want, this is true. Yeah, And I can just have eggs and noodles for dinner. And that's fine because sometimes I find when you do have a partner, it's like, no, I'm going to have a proper meal. I'm like, do we do? We have to have a proper meal. Yeah, So I can have those weird what's in the fridge dinners and that's okay.
00:16:27
Speaker 3: After this short break, we're going to peek inside Lizzie's fridge and find out all about the cultural influences that have shaped her palate. So when you're in the middle of comedy festival and you are on this liquid diet or what's in the fridge. Do you do much prep around your food or do you just hope for the best when you get.
00:16:48
Speaker 1: Home wait for the best. That end of comedy season, I think at the end week four, my friend and I were meeting at the same bar. I was like, who cares now, I'm on the booze. You're so sensible for threeble three weeks and then I'm like, we'd meet at this bar in Melbourne and I would get a negroni and they had a serving of lamb chops as an entree, and I was like, we'll get four lamb trops, two each.
00:17:16
Speaker 4: And we have two lamb chops each.
00:17:19
Speaker 1: And she would have a red wine and I would have a negroni and I'm like, that's dinner.
00:17:23
Speaker 3: Oh, that's perfect. I love it. So you've talked, like talked a lot about getting food at a pub or at Chinatown or eating out. What do you make? What's you go to at home at home when it's not ice cream and wine, when you've got a bit more time to think about things at home.
00:17:40
Speaker 1: I've got an Asian stomach, naturally Asian stomach. My dad's Malaysian, so my the things that I crave are like curries, rice tofu veggies there that my I would say they were my go tos if I'm like if I need to get something that just makes me feel good, Yep, it's like rice with curry.
00:18:06
Speaker 3: Yeah. Nice. I know what's your favorite curry.
00:18:10
Speaker 1: Well, I'll just cook like a Malaysian style curry, something that Dad will cook and that kind of works on a comforting level.
00:18:17
Speaker 3: Yep.
00:18:18
Speaker 1: And taste.
00:18:19
Speaker 3: Do you have a recipe for your soupy noodles? Give us your three minute version. Well, when you get home, you like, I just need souper.
00:18:25
Speaker 1: I've got I have a favorite instant noodle, the Mama ones, and it's the tomm Yam. Yeah, because I quite like the flavor. And then I do the thing and I put a little bit of butter in it, a big naughty and then I put a boiled egg on top.
00:18:46
Speaker 3: Perfect does it no chili or anything.
00:18:49
Speaker 1: The flavoring is kind of a little bit spicy. So that's enough.
00:18:53
Speaker 3: That's already in there. So do you use you use the flavor sashet?
00:18:56
Speaker 1: Yeah, I do the flavor the flavor sashes they got, especially some of the I mean, there's your Maggie and you know, your normal chicken barbecue, what is it, chicken bab whatever? Yeah, but the Mama I love the Mama brand because they've got good flavor.
00:19:15
Speaker 3: Yeah, right, okay, And that's two minutes plus boiling an egg exactly.
00:19:20
Speaker 1: Sometimes you can boil the egg at the same.
00:19:23
Speaker 3: Time get out of here. You can also pre boil your eggs. Yeah.
00:19:27
Speaker 1: I often have a lot of boored eggs in the fridge. They get to a point where I'm like, when did I boil? And I like, I'm gonna throw them out. There's too much vagueness with those eggs.
00:19:41
Speaker 3: Now. I want to take you back to your corporate days. What did you used to do?
00:19:46
Speaker 1: So I worked in North Sydney. Was my last job before I became a comedian. I worked at a marketing agency. I was an account manager, which I'm not an accountant, but I'm an account manager. So that's the person that contacts the client. Like you're like the middleman between the client and the designers and the writers and the video people.
00:20:06
Speaker 3: Right, and you're saying, what do you want to do for your next ad?
00:20:09
Speaker 1: Yeah, what do you want to do? Marketing is how much you have to pay? This is how much it's going to cost all that sort of stuff.
00:20:15
Speaker 3: What made me switch.
00:20:17
Speaker 1: I was so bored. It was my first time being an account manager when I moved to Sydney, and I ended up doing it for seven years. But like, from the first six months, I thought this is a this is a boring job. But I think that boredom really allowed me to find comedy because I was like, I need something.
00:20:36
Speaker 3: Else, Like were you just always funny? And thought I can piloted the comedy or like, how did you know that was where you had to go to? I don't know.
00:20:42
Speaker 1: I thought I before the account manager job, I'd done a lot of writing work, and so I think I'd already always had a creative outlet in the writing and my writing for editorial magazines. All that sort of stuff skewed funny, I think.
00:20:59
Speaker 3: So.
00:20:59
Speaker 1: I think when I was testing out comedy, honestly, I thought it'd be a one off.
00:21:04
Speaker 3: Yeah.
00:21:04
Speaker 1: I thought I'd just like do comedy once and then it did it bucket list whatever. But I actually really enjoyed it, and I enjoyed the writing process more than the performing. Now it's probably even, but yeah, I thought I did it once and I was like, oh, that was cool, and then I did it again again, and then I was compelled, and.
00:21:25
Speaker 3: Then you got the addiction to I was in high of making people laugh.
00:21:28
Speaker 1: It's such an addictive thing, like everyone in comedy is. We could be addicted to a lot of things, but we've chosen comedy.
00:21:36
Speaker 4: Some people have extra addictions.
00:21:38
Speaker 3: That's a people bolt on a few. Yeah.
00:21:40
Speaker 1: Yeah, we come in and out of our addictions.
00:21:43
Speaker 3: So when you think back to your corporate life, there was your approach to food the same.
00:21:46
Speaker 1: Or you're very different.
00:21:48
Speaker 3: It sounds like you're more chaotic now yeah.
00:21:51
Speaker 1: Yeah, yeah, because it's so your day is so structured, right. I would wake up, I'd go for my run, I'd come back, I'd have my breakfast, then I'd catch the bus to work, and then oh, it's ten o'clock. Got to get my coffee, you know, like every it was kind of like food was such a relief during the days, Like it's lunchtime, Yes, we're going out. Actually what my friend and I at my old job, we started making our lunches in the office every day to save money but also to have healthy lunch. Yes, So we would spend twenty dollars each It's crazy. So forty dollars for the week. Yep, not bad. And we would make all our lunches on the toasted sandwich Maker.
00:22:33
Speaker 3: The toasted sandwich maker is a much underrated apparent.
00:22:37
Speaker 1: So it's like it's like a barbecue essentially. We were doing steaks and no we weren't. It was all vegetarian because she was vegetarian. So we did we like grilled halloomi on it. We made salads, we did potato roasties.
00:22:52
Speaker 4: On the sandwich breassss.
00:22:55
Speaker 3: It was incredible.
00:22:57
Speaker 1: I'm going to be footage for it because we tried to make an instagram. This is years ago, by the way, we tried to make an Instagram. We were like, this is going to kill people are gonna love about sandwich press lunch narrator.
00:23:08
Speaker 3: It did not kill it, hence the fact that you're now a comedian. But maybe there were glimpses of it, I know.
00:23:13
Speaker 1: But we grilled veggies on it. Like the lunches were actually so good. Yeah, we got to a point where other people in the office it was only a small office about fifteen people, but other people were like, oh, can if I gave you money, would you make us lunch? And we were like, yeah, so it was. It was getting to a point where we weren't paying for our lunch for the week, but we were eating so well.
00:23:37
Speaker 3: That's so smart. You're being subsidized by UK works exactly. Oh that's a smart use of your lunch ore, is it? And your lun share and a sandwich press.
00:23:46
Speaker 1: Yeah. Our bosses kind of loved it because they saw it as this sort of bonding thing that everyone We're like, oh, what are they cooking today? What's on the menu today? And yeah we did well.
00:23:57
Speaker 3: Yeah, and like that's a culture building exercise around food that you guys just came up with yourself, not intending for it to be exercise. So there's a bit of it's authentic, right.
00:24:07
Speaker 1: I thought. So, yeah, it was really fun and so you you know, we would have our lunch and then and then yeah, three o'clock comes around and you go back to the biscuit tin or something, have your three o'clock yep, and then you'd have dinner. So it was like my days during corporate life was so planned out that you could easily map what you were eating easily. Yeah, but now it's it's all over the place.
00:24:31
Speaker 3: And it's a ten o'clock ice cream and wine sometimes what was the weirdest thing you put on the grill? Oh, don't you think to put on the grill? Any thought? I shouldn't have done that?
00:24:41
Speaker 1: No, I think what is I think? The potato roasty was probably our best thing. We would spiralize the potatoes.
00:24:48
Speaker 3: So you made the rusty from scratch. Yeah, it's not some frozen roasty.
00:24:53
Speaker 4: This is level in the.
00:24:57
Speaker 3: Office something like there's people who cook whole meals in hotel rooms. Kettle like, I'm feeling this is the same.
00:25:06
Speaker 4: This is it?
00:25:06
Speaker 1: So we spiralized the potato and then you know, salt pepper, and we had our sort of spice covered by the end and we would make this potato roasty cake and then pull the thing down and it was pretty good.
00:25:24
Speaker 3: That's great.
00:25:24
Speaker 1: Yeah, And then we would have veggies and halloumi and stuff on the side. We would do eggs. We would do a lot of eggs. We had our own little egg rings so we could crack eggs on the sandwich grill. And we had protein, so we did noodles on there. What else did we do with sandwich press dumplings?
00:25:46
Speaker 3: When your life is certain and you know everything I know I go to work at this time, and I have lunch at this time. It's really easy to be planned about, easy and you know that full plate. It's manageable with food because you know the timing. Whereas for your life now, it's far more like more interesting. You obviously love comedy far more than you loved being a cap manager. But that's a trade off, isn't it.
00:26:10
Speaker 1: Yeah, Oh, my health is not as good. I will say that I was way healthier when I worked in corporate. But yeah, being a comedian, you're on the road. You're not eating properly a lot of the time. Yeah, your ours all over the place. Sometimes I have that person that like, forget to eat and I'm like, oh my gosh, it's too late.
00:26:30
Speaker 3: It's too late, it's too late to eat. Eat now.
00:26:33
Speaker 1: And if I'm nervous, I don't eat. I'm one of those people. And often with comedy you do get nervous beforehand. But yeah, definitely not as healthy now.
00:26:43
Speaker 3: But it's interesting you're happier.
00:26:45
Speaker 1: Yeah, happier mentally. I don't know about the body.
00:26:47
Speaker 3: Though, that's all the balance.
00:26:50
Speaker 4: Yeah, yeah, I.
00:26:51
Speaker 1: Think the body is probably suffering. But yeah, definitely meant mentally happier. Yeah.
00:26:57
Speaker 3: I think that's fascinating, and I think there's no right answer. Do you go with the thing that maybe doesn't fill your soul but it allows you to look after your body and right food, or do you do the thing that really feeds your soul? Yeah, but well, well the trade off is I sometimes have ice cream and white at ten pm.
00:27:14
Speaker 4: Yeah, which isn't too bad.
00:27:15
Speaker 3: No, Right, So do you find you listen to your body a bit more now then rather than when you're like when you corporate in that routine, you're just doing it because it's the time where now you have to listen to your body a bit. Yeah.
00:27:24
Speaker 1: I got to a point I think last year was probably the sickest I've ever been in a long time. Like, I don't get sick. It's just one of those things. My family, we don't get colds and stuff like that. We're we're not a cold. It's the soups. Yeah right, I don't know what it was, Yeah, but I just don't get colds. And then last last year got colds and I was like what is this? And I was going to the doctor. I was like, I haven't been six since twenty twelve, just like, it's not a competition, oh right, a competition, it's against myself. And I was, you know, trying to find all these things and I was like low on iron. And I'm like, I've never been low on iron before, hadn't I eat red meat and all this sort of stuff. And I just found after we've sort of it now, I ended up having this stomach bacteria that was like eating at my stomach, wenning and bleeding and making me have low iron.
00:28:21
Speaker 4: And causing me some problems.
00:28:23
Speaker 3: But we found it.
00:28:25
Speaker 1: But ever since then, I'm like, Okay, we need to, like, especially the last six months, I've prioritized what I've been eating and eating well and stuff like that and not drinking and so yeah, I just find you have to think about it.
00:28:42
Speaker 3: Yeah, yeah, I wonder if there's a balance between, oh I have got this really crazy, messy, carefree life, but then the trade off is you're not nourishing yourself properly, and then maybe is it looking at that decision to look after yourself and think about what you're eating. Is that where you start to hook the good things in your life that are good for you, and then everything else can be a bit messing around.
00:29:03
Speaker 1: That, yeah, like making sure you go to the shops and you just have make sure you have your eggs, make sure you have your bananas, your yogurt, like those things that you can just easily grab and be like, yeah, okay, I'm going to eat that. I've read this is a Umie Steens tip. And then she said that ever since she was whatever age, she always has something raw with her meal, and I was like, oh, I kind of love that. Yeah, So I go through stages are doing like if you're just you know, so you have cereal, but then you grab a handful of cherry tomatoes and you have them as well. Yep, And I kind of like I kind of like thinking like, yeah, like that. Sometimes my son's a bit like that. Yeah, he's tendant is.
00:29:42
Speaker 3: He loves like often if I make dinner, he doesn't want me to cook his vegetables. He just wants some raw Okay. I mean he's also got to think that sometimes I can't touch each other and I'm like, oh my god. Yeah.
00:29:55
Speaker 1: The way that we approach the plate is very unique everyone.
00:30:00
Speaker 3: And it's also about understanding that different people like texture, So having something raw is good for you, are right, So you're crunching on things, so you sort of you have to listen to your body a little bit. I reckon that's a good call.
00:30:10
Speaker 1: Yeah, it is a good It's like something that it makes you think about it eating more fruit and veggies and that sort of thing. I think he's always good.
00:30:19
Speaker 3: Yep. Okay, lightning around. Now, I'm gonna ask you some quick fire questions. What's your gold standard servo snack?
00:30:35
Speaker 1: Oh, some sort of muesli bar. But now they're stuck in their service stations. Those yogurt pouches Yeah, yeah, everywhere, and I'm like, I'll just grab a yoga pod, big on the yogurt because I have to have a lot of antibody. Oh yeah, I'm just like, I'm just yoga. I'm just if I go to bathe and yogurt, I would. I'm just eating so much.
00:30:56
Speaker 3: Yogurt even you eat it with a knife and fork.
00:30:58
Speaker 1: Yeah.
00:31:01
Speaker 3: That commitments of a plate for plate I know.
00:31:06
Speaker 1: But yeah, that the yogurt pouch and like some sort of muse bar or n nut situation.
00:31:13
Speaker 3: That's I mean, that's that's good for you. Yeah right, yeah, what's your dream dinner?
00:31:17
Speaker 1: Okay, dream dinner?
00:31:21
Speaker 3: Oysters raw tick raw ti zinc.
00:31:27
Speaker 4: Yeah, yeah, how do you have the oysters raw?
00:31:30
Speaker 1: Just maybe bitter lemon leon?
00:31:33
Speaker 3: Yeah?
00:31:33
Speaker 1: Yeah, nice, okay, oysters dream dinner. Then I would go, I'm going to have an entree. Why not. I'm going to do some sort of like raw fish scenario or raw like capaccio, you know, like something something like that, like a small another meat and then maybe a little vegetable situation there or side of it. Okay, We're gonna have a side of vegetables and then the main will be like a meat. Maybe I'm going to go duck duck?
00:32:14
Speaker 3: Yeah, how do you do you duck?
00:32:16
Speaker 4: Well?
00:32:17
Speaker 1: I had a really good duck dish recently, but it was it was grilled and it was like still really pink inside, and it was it was so yeah, I can't it was so good.
00:32:27
Speaker 3: I didn't see duck coming. You said, I'm hungry.
00:32:30
Speaker 4: This is my dream.
00:32:30
Speaker 1: I'm not going to cook duck at home.
00:32:32
Speaker 3: Yeah, okay, this is dinner. Yeah yeah, okay, Yeah, what's the duck served with?
00:32:36
Speaker 1: Maybe? Uh maybe a little potato something like that, Toto Rusty. Yeah, yeah, I'm gonna sandwich girl, thank you. Uh yeah, maybe a little potato mashing situation.
00:32:50
Speaker 3: Nice. Yeah, who would you like to share your dream dinner? Oh?
00:32:54
Speaker 1: I think probably all my girlfriends. Yeah, I don't want anyone famous there or like anyone from the past or anyone that's dead or anything, just like my good girlfriends. So my friends and I we're still really there's probably twelve of us that from from like old friends, some from school, some from UNI, very from those formative years, right, and.
00:33:15
Speaker 3: Ever knew you before you were Lizzie? Who Oh totally.
00:33:18
Speaker 1: They're like they ring me up. They're like forty nine dollars for a ticket, are you kidding?
00:33:25
Speaker 3: I've got to pay for the venue and the stage made and the light. I'm kind of a big deal.
00:33:34
Speaker 1: They keep you real. But we have a Christmas party every year, and so obviously we have like big dinners then, but they're the best, they're the.
00:33:42
Speaker 3: Most tell me about you. Christmas party.
00:33:44
Speaker 1: Oh, every year we have, we're up to I think this year is our nineteenth Wow Christmas party, So the big twenty is next year and over the years. That's it first started with just four of us and someone's mum cooked us the dinner. She cooked us a ham, and she made deviled eggs and We're like what are these? Throw them out the window?
00:34:08
Speaker 3: What is this?
00:34:09
Speaker 1: And then it kind of just evolved as something that we said, let's do this every year, and we did. And I've missed a few from being away and being overseas or whatever, but yeah, every someone has had the Christmas party, and as we've got like year we went to Queenstown, it was three nights, it was off shore.
00:34:28
Speaker 4: How water are we doing this?
00:34:31
Speaker 3: That's so grown up?
00:34:32
Speaker 1: It was so much fun and yeah this year we're going to the Sunshine Coast.
00:34:37
Speaker 3: And so do you take your own food? I mean not to Queenstown obviously, but do you do you make your food?
00:34:41
Speaker 4: Yes?
00:34:42
Speaker 1: Often we have made the food. And I remember one year my friend and I hosted. We got a really good ham and we baked a ham and that was like a real turning point in the food because before that it'd been like yeah, like just kind of slap it together, but this was like a really good ham and like we had this really nice salad, like it felt really growing up. Yeah, this is probably like mid two thousands. Yeah, and people were like, okay, you've said a new.
00:35:09
Speaker 3: Bench, and did you do the glaze?
00:35:10
Speaker 1: And the we did glaze. We did because it was Hawaiian theme, so we did like the pineapple. It was like old school.
00:35:19
Speaker 4: Yeah.
00:35:20
Speaker 1: But this year last year, yeah, we went out for dinner, but we I've had Yeah, the year before that, it was in talkie and I cooked and we did like big Christmas lunch like we had. We had lamb, we had pork, we had yeah, so much stuffing.
00:35:38
Speaker 3: Yeah, sounds like you're like, you're the meat cooker. Let other people do the salads.
00:35:42
Speaker 1: Yeah, I'm a bit of I quite like to cook. And they know that. So they're like, so, Liz, do you want to do you want to do the meat this?
00:35:51
Speaker 3: Yeah, Like I got a girls, what's your favorite meat to cook? Then I like it.
00:35:57
Speaker 1: I do love a bit of a set and forget situation. But yeah, I love I love something like roasted or barbecue.
00:36:06
Speaker 3: You can't beat the big flavor.
00:36:08
Speaker 1: I love things that, Oh, this is what I love to do. I love things that like look impressive but take so little time.
00:36:15
Speaker 3: Oh I love this side of you that it's taken me a little while to dig other But you love cooking, Yeah, you love you do it? Yeah? Then how do you balance that up there? Like with the fact that you are prepared to just not really worry yourself too much about about feeding yourself in these moments of high stress and when your plate is overflowing.
00:36:35
Speaker 1: I don't know, like I do find it hard because I do love cooking it. I do love being healthy, but sometimes you just can't. But I do love cooking for other people. I think that might be probably a bit of my dad in me. And I can only cook for like ten people.
00:36:53
Speaker 3: That's the only quantity friends and ten packs.
00:36:56
Speaker 1: But even if I'm cooking for myself, sometimes I'm like, I'm going to make a curry. Oh it comes out, and it's like, all right, I can cook.
00:37:02
Speaker 4: I can feed ten people.
00:37:04
Speaker 3: So if it's a meal for yourself or a meal for all your friends, it's still a meal for ten.
00:37:08
Speaker 4: Still for a meal for tad.
00:37:09
Speaker 3: And I've been found, before we had kids, I didn't want to make anything big because I was like, man, it's not enough. Now I've got kids and if they have friends over and it's like, right, I'm going to cook a massive roast or a massive piece. Yeah. It is different, isn't it.
00:37:22
Speaker 1: It's a different like intention.
00:37:24
Speaker 3: Yeah, And sometimes the full plate of having lots of people over. Actually is what stimulates you to be caring?
00:37:30
Speaker 4: Oh yeah, and nurturing.
00:37:32
Speaker 1: Yeah, for sure, I love that.
00:37:34
Speaker 3: What's your favorite takeaway?
00:37:38
Speaker 1: Oh, okay, partial to a pizza because I'm not going to cook that myself. You can have it leftovers.
00:37:45
Speaker 3: Yes, and cold pizza is fine.
00:37:47
Speaker 1: Perfect breakfast whatever pizza?
00:37:51
Speaker 3: No, excellent? What's your Sunday brunch order?
00:37:54
Speaker 1: Oh you know what? I love an Asian breakfast. So if i'm youm charring for my Sunday brunch, I will yum char so all the things chicken feed, dumplings, greens, there's ricey noodles, I mean, or even I love the Vietnamese fur for breakfast. Yes, yeah, that's beautiful. That's a great way to start the day.
00:38:23
Speaker 3: It is such a good way to start the day. We go the movies, chock top or popcorn or both. I'm a popcorn salty.
00:38:30
Speaker 1: Yeah, salt tooth real salty.
00:38:32
Speaker 3: And what's your favorite l at the supermarket?
00:38:34
Speaker 1: Oh, this is good question. I think I love. I'm going to my supermarket now. I love a tinned fish section. Ah. Yeah.
00:38:48
Speaker 3: There's always full of surprises, isn't it. Yeah, there's like the well the tuna in in bride oil. Yeah, whatever, what else are the people doing?
00:38:57
Speaker 1: There's so many things you can get. Sardines. Sardines are in my algorithm at the moment. Everyone's cooking with sardines. Yeah. I love sardines. If that's a good snack on rice.
00:39:09
Speaker 3: Sardines on rice.
00:39:10
Speaker 1: Yeah, I'm like a rescue cat care.
00:39:17
Speaker 4: Sardines on rice.
00:39:22
Speaker 1: That's what I feel like, yess and trovies. I just yeah, there is so much variety.
00:39:29
Speaker 3: There is something nice about having some time to beat the supermarket, isn't there, and just trawling through the aisle and take the time to bend down and see what's below the eye level.
00:39:37
Speaker 1: Yeah, because often you go in there so determined, Yeah I'm got to get this. But if you yeah, if you have a look around, especially in those like you know, the foreign foods, the international foods, so like, okay, what can I get? Yeah?
00:39:50
Speaker 3: Yeah, but sometimes I find myself buying things in those sections and I get home and go, I don't know what I'm going to do with I'll put it away and see where we go. Lizzie, it's been great to chat oh so much.
00:40:02
Speaker 4: I've loved it.
00:40:03
Speaker 3: Yeah, you are you are a conundrum wrapped up in a roll. Start off with my life is messy, MESSI I have wired and ice cream for dinner and then we finish up. Oh but I love to cook for ten people. Yeah, and that's a wrap on. Had conversation with the wonderful Lizzie, who I don't know about you, but I'm walking away with two very important life lessons. First, always keep a stash of Mamma Tom Young noodles and a boiled egg for emergencies. And second, the humble sandwich Press is capable of greatness, specifically when it involves a spiralizer, some parmesan, and a dream of a Tin Sartaine sponsorship. It's refreshing to hear that even when your career is exploding and you're performing on the biggest stages in the country, life can still be as beautifully messy as ice cream and wine for dinner. At ten pm, you can catch Lizzie on her twenty twenty six tour, says who will listen to her dive further into the chaos on her own podcast. If you enjoyed today's episode, make sure to follow us and leave a review. Until next time. Keep your plates full, even if you're eating off them with the wrong cutlery and friends. If you want to know how to make lizzie Who's infamous sandwich press potato rosties, We've popped a link in the show notes for you where you can get Lizzie's step by step instructions. I'm your host, lizz ellis back in your ears next week.
00:41:31
Speaker 2: The next episode of Extraordinary Stories will be released next week. If you don't want to wait, you can listen right now by following the link in the episode description or by heading to mammamea dot com dot a U forward slash M plus Mama Mia acknowledges the traditional owners of the land. We have recorded this podcast on the Gadigul people of the Eora Nation. We pay our respects to their elders past and present, and extend that respect to all Aboriginal and torres Rate islander cultures.
