Episodes Uncategorized

17. Aussie Food & Traveling while Australian with Emma of Obsec



Show Notes

On this episode, we talk with Emma Basc of Objective Secured and the Hidden World of Women podcast. Emma has lived in Australia for 30+ years and talks about food and customs there, as well as experiences she’s had while travelling to countries like Japan, America, and the United Kingdom as an Australian. We mention everything from Tim Tams to fairy bread and barbeques. 

This is the ninth installment of Foodies Take Flight, a series where Jess talks with world travelers, expats and citizens of countries outside of the United States about their food experiences. Whether you have wanderlust and want inspiration for your next trip, or you’re a homebody who just wants a mental vacation, Foodies Take Flight will take you up and away.

Emma Basc

The Flaky Foodie 

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This transcript is computer generated and may contain word, grammar and syntax errors.

Jess 0:11
Hi, it’s Jess and you’re listening to the flaky foodie podcast, the only show where the discussion is delicious and there’s chatter to chew on. On today’s episode, we’ll talk with Emma about food in Australia. And so if you’ve ever wondered what they eat in Australia, today is your day to find out right after the break.

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Emma 1:39
Yes, I can. So I am with objective secured, I do have lots of different facets. So objective security is. So it’s a tabletop gaming business. We run tabletop gaming events, and which is basically Warhammer 40,000. So we, which I sort of lovingly describe as grown men playing with toy soldiers. So we so often I’m the only woman in the room occasionally there’s another one or two of us, but it’s mostly grown men playing with toy soldiers. And they come along and they spend spend a day or two days or a weekend or with us and play some games. So yeah, we also host a podcast called The Hidden World of women, which is very, very different to objective.

Jess 2:28
A lot of guys have testosterone in the room to the history of women. Is it a Women’s History podcast?

Emma 2:34
No, it’s, it’s about just telling women’s stories. So it’s around things that we don’t often talk about, and things that you know, women experience, but it’s still taboo or there’s possibly still shame around it or it’s just not given airspace. So trying to give women a space to tell their stories and other people to listen and know they’re not alone and hopefully give them some hope.

Jess 2:55
So that sounds like an awesome podcast. I’m definitely going to check that out after this was all said and done. So if you can’t tell already, Emma is from Australia. So today we’re going to be talking about Australian food. So I’m very excited because I’m very excited to learn.

Emma 3:12
I love food, and I haven’t quite had breakfast yet. And I was thinking I should have eaten before I was talking about food.

Jess 3:19
So I have one kind of listener question is my friend at Foodball podcast, another food related podcast? And he just said The only question Yeah, it was Vegemite. Why?

Unknown Speaker 3:34
Oh, look, I’m right there with him. So they really know it’s vile. It’s so bad. So Vegemite was actually I don’t know if you know how Vegemite originated. So when they were making beer, it was literally the sludge that was leftover from making the beer. And they decided that a great thing to do with that is slather it on bread and eat it. And I just don’t know why. And yeah, so there’s no words really. And we do have it in our house and my husband eats it, but very, very rarely because if he eats it, he’s not allowed within six feet of me because the smell is revolting. The smell is probably worse than the taste.

Jess 4:15
Oh my gosh. So what’s the difference between Vegemite and Marmite? I’ve always wondered.

Unknown Speaker 4:20
Veggie might be a little bit thinner. And but really they’re much of a muchness and they both vile.

Jess 4:29
So no on the Vegemite, so

Unknown Speaker 4:31
definitely no, nothing. The hard part is a lot of people when they come over, so Australian people put Vegemite on and it’s like the slit slither at that tiniest scraping of Vegemite. So it’s still pungent, but people come over and they’re like, oh, yeah, we’ll try this veggie might and they get a giant tablespoon and just eat it. That is or put that on. So it’s, you know, an inch thick on their bread or just a no

Jess 4:59
no I’m so okay, no one’s veggie pie no the more my, what are some foods that you do enjoy some some things that you and some Australian foods that you enjoy.

Emma 5:10
So I think I was thinking about this. Obviously in the lead up to this I think most of the foods that Australia has sort of that we would be taking overseas and things like that they’re probably some of our dessert foods. So we have Tim Tam slams, which, so it seemed to him as a chocolate biscuit. Yeah, but it you have to bite the, you know, the opposite corners off the Tim Tam so that you can drink your hot tea throw it, but it’s a race. So you really? Yeah, we have.

Jess 5:40
We have symptoms here on like the International hour, but this is new.

Emma 5:45
You’re gonna try it. But so yeah, but the opposite ends off and then you turn it and use it like a straw. But the risk is you’ve got to do it long enough that it goes soft, but not too long that it completely disintegrates in your fingers and drops into your T. ballon takes practice.

Jess 6:05
So I didn’t know I just you know, I think it’s a new cookie or a new thing to try. So I tried attempt him before, but I didn’t know there was a specific art to eat to do with your tea, which is very cool to learn. Yeah.

Emma 6:17
So you know, you can just eat it, but that’s for the amateurs. So if you want to get shut up you can do it with coffee as well. So

Jess 6:29
very cool. So you told me to ask you about fairy bread.

Emma 6:33
So yeah, fairy bread is something that’s a staple at all children’s parties. But the thing is that so it’s a staple up until probably probably early teens, but then it comes back when people get to about 30. And that’s at every party after that. So very bread is it’s just white bread, and it has to be white bread. There’s rules to this. So it’s white bread with margerine and then dunked in hundreds and 1000s of sprinkles, so and then cutting triangles, and then that’s your fairy bread. And everybody has it.

Jess 7:07
Do you have a cake too? Or just the fairy? Right?

Emma 7:09
Oh, yeah, no, definitely. But it’s part of the party food. But it’s not a party if you haven’t got very bread.

Jess 7:17
Awesome. I did not know that it was at a party. So I thought it was like we we do. It’s like a kid’s last resort, which is you know, sugar, sugar sandwich or sugar bread, but I’m like, this is a party food. Very cool.

Emma 7:29
Yeah, definitely. And it’s definitely not a last resort. It’s sort of the first thing that you can plan is your fairy bread, and then everything gets planned around any. Like if you’ve got a fancy mum, yours might be cut out in star shapes. But you’ll get people who are going on No, the originals are triangles.

Jess 7:48
Very serious about fairy bread. I love it.

Emma 7:51
Most definitely, probably the food that we’re most known for that is most common would be just having a barbecue.

Jess 7:58
We typically talk about shrimp on the barbie when we referring to you guys. I was going to ask if that was a stereotype or not. So that’s, that’s cool.

Emma 8:08
Um, and it probably is a little bit so we don’t we don’t call them shrimp. So they’re prawns over here. And I think if you’re so I’m on the West Coast of Australia. If you’re over and over on the east coast at the top in Queensland, there’s probably you’re more likely to see people having prawns shrimp on the barbecue. But over here, no, it’s it’s just meat. And you wouldn’t say very often you wouldn’t say seafood on the barbecue.

Jess 8:36
Okay, are there any other things any other like typically Australian foods that you can think of off the top of your head.

Emma 8:43
It’s tricky. We’re really multicultural society. So we will take anybody’s food and call it our own.

Jess 8:49
Sounds like America. That’s very familiar.

Emma 8:56
We’ve got sort of, again, another desert. So we have pavlova, which is and there’s kind of a debate did pavlova start in Australia and New Zealand and Australia or New Zealand. We’re obviously really close and because Australia is we are really isolated and particularly where we are over in Western Australia where the most isolated capital city of the world but we’re happy to claim that whether or not that’s 100% True, I’m not sure. New Zealand’s part of Australia, Australia is part of New Zealand, but we’re separate countries. So there’s a bit of debate about whether pavlova is from Australia or New Zealand but we do claim it and so that’s Marang and then with lots of fresh cream and lots of fresh fruit and might be drizzled in passion fruit and so that’s that’s a pretty popular dessert as well which was created for Anna Pavlova, the ballerina.

Jess 9:43
Very cool to know so you have a party for your sweets you will have some fairy bread, maybe some pavlova somebody bring some and of course they’ll because cake and he might have a barbecue at the same time with some meat on I think we have an Australian Party now. Yeah,

Emma 10:02
definitely. Yeah. And the stereotype is, of course, that the men are outside cooking the barbecue, the women do everything for the barbecue so that you know, they, they make the salads they do. They bought the meat, they’ve prepped everything, everything’s sorted. Men literally like the barbecue, cook it and then get all the praise for it.

Jess 10:22
So the men turn up and flip and flip some things over and grunt a few times. And it’s just like, Oh, you did such a good job at the barbecue

Emma 10:32
here on the barbecue as well. So the flames go up. And everyone goes, oh. But yeah, that’s about it.

Jess 10:42
So you’ve travelled a bit as well to to other countries? And was there anything that was like a culture shock to you as an Australian food wise, when you went to another country, probably the

Emma 10:54
biggest one. For me, when we went to Japan, obviously, I was expecting Japanese food. But I went, we went out for breakfast, and I ordered an omelet. And here when we order omelets, the eggs are cooked. And over there when they do omelet so they they seal the outside of the egg. And then they flip it over. But the inside of the egg is actually still all raw. Oh, how to open and just raw egg spilt all over my food, like all over my plate and all over the rest of the food. And I was like, oh, yeah, I wasn’t expecting that. That was probably the biggest culture shock in. You know, things like having food brought out to you and the eyes are still on the plate looking at you and things like that. That’s, I’m not used to that. That was a little bit daunting. A little bit. Oh, that actually looks like an animal. That’s, that’s odd. We’re

Jess 11:47
used to our meat being processed. Here, you know, bits and pieces, not a whole thing. So

Emma 11:54
in that whole thing, you know, when you ask children, where does Where does beef come from? The supermarket, and you that train will be freshly started out moving? But when it’s looking at you from the plate, you can’t you can’t make that disconnect. Yeah, so very much in your face that Oh, yes, this is an animal. So you’ve been to Japan, what other countries have you been to? So I was born in the UK and lived there. So if the food in the UK and the food in Australia is it’s the same food but very different. And it’s similar to in my experience of food in the US. Same food just very different. Probably, if I was thinking about my favorite food from the UK, I’m from a place called Yorkshire. And we have Yorkshire puddings, which I don’t know if you’ve do you have over there.

Jess 12:45
We do but it’s not like a common thing you have to go to a restaurant and get it.

Emma 12:50
So it’s, it’s sort of it’s basically a pancake mix but it’s cooked in a so we would cook them in a muffin tray. And then you put them in a really hot oven and then they rise up and you get like a sort of like an inverted muffin, and then fill them with gravy. And so that’s part of our roast meals. So that’s probably one of the things that I would really and I love that both gone when we go back to the UK because they now make Yorkshire pudding everything so they’ll do a Yorkshire pudding wrap. And instead of using an actual you know tortilla wrap, they use a big Yorkshire pudding and fill it with roast pork and applesauce and you know, gravy and vegetables and then it’s all wrapped up in you Yorkshire pudding, and then you’re out in the cold trying to work out how to eat this steaming meal. Yeah. So and then traveled through the US and Finland. And I think it’s so Australia is probably one of the only countries in the world where we eat our national coat of arms. And but in Finland, we took our children over to Finland, and we visited Santa in Lapland and we, you know, we hopped on a reindeer sleigh ride. And then we went to a restaurant and we ate Rudolph. So, again, challenging, and I I’ll be honest, I’m not sure I’d recommend reindeer. I’d say that’s an acquired taste.

Jess 14:18
This is just a shameless plug for me. We actually have someone who’s going to talk about the food in Finland. So stay tuned for that episode as well.

Emma 14:29
Definitely ask them what they think about reindeer and whether or not it is.

Jess 14:35
Yes, so any other kind of food stories or tales from your travels or just something like when you’re traveling? Is there anything that you miss while you’re home? That you have your home in Australia?

Emma 14:49
We found it difficult when we’ve traveled around America. One of the things that we found difficult is actually I suppose you get used to being able to go to a supermarket and be Being able to just pick up regular, what we would call regular food, you know what you’re used to eating. And when we went to America, I struggled because I couldn’t find supermarkets and we’re saying, you know, two countries separated by a common language. And you’re trying to ask people, where’s your supermarket? And I’m sort of looking at me blankly, and I wasn’t using the right words and, and trying to do going with, like, do you have where are your biscuits? And they don’t, I don’t know what a biscuit is. Okay. I don’t mean cookies in sort of like cookie, but you can put cheese and like cheese and ham on it. They go, Oh, you mean a cracker? Okay, you know, and those kinds of things. Oh, you know, when we were in Vegas, and I had some rubbish, and I said, oh, where’s your bin, and just kind of looking at me blankly and, and, or I tried to buy what we would call sun cream, which was, which we put on to stop getting sunburned. And it’s like this kind of game of charades of going, you know, and I’m standing in the middle of target, miming putting on some cream, to try and get them to go, Oh, you mean sunburn lotion. Or with sunburn lotion we would put on after we’ve got burned. I want this so that I don’t get burned. So it’s, I think sometimes, like when we went to Japan, or when we’ve traveled to France, places like that, then you actually do have a funny story about France. But you’re you’re expecting it to be a different language. But when you travel to places where we all speak English, and then the aka I was expecting to be playing the game of charades when I was over when you know in a non English speaking language, but I just wasn’t expecting it here. So that’s probably been with traveling. That’s one of the things that I find, I always find really interesting that we do have this common language. And yet, we we don’t. Some of the simple things we get tripped up over.

Jess 17:04
Were the portion sizes a shock to you. I know a lot of people say that the portion sizes in America.

Emma 17:10
Yeah, definitely. So we went to the Cheesecake Factory and ordered a slice of slice of cake. And they brought, you know, one of these pieces of cake out for all of us. And I was thinking, Okay, well, I think my piece could probably do four of us. So which was great, because I love cake. And it lasted me for years, it was awesome that they do have takeaway containers. So pop it in the little hotel fridge, and that was my breakfast.

Jess 17:42
That’s a, that’s a good breakfast.

Emma 17:49
And the endless refills of things as well, that’s always a surprise. So you know, if we go out to a restaurant and you order a soft drink for then you order and pay for one soft drink, not you order and pay for as much soft drink as you can consume. Which, you know, when you take children, and they’re like, Oh, you can have as much as you want, they really try and see just how much they manage. They’ve dropped their body weight plus some and difficulties. So we what we call lemonade, you call Sprite. So we would always go and I’d order my kids a lemonade, and then they’d bring out an American lemonade, and we’d go, oh, no, we don’t mean that because we’re not used to drinking that. And if it was going to, I have to drink it, try baby, just try, you might like it by the end of the holiday then we’d be a race that we order lemonade. And so we’re like no, no know we mean Sprite, we mean Sprite

Jess 18:48
So if you’re planning on traveling to Australia, and somebody offers you eliminate, be prepared to get a Sprite

Emma 18:56
And if you want a lemonade, you’re going to be out of luck.

Jess 19:01
So lemonade is completely not a thing over there.

Emma 19:04
It’s really not. So it’s the kind of thing that you might make once in a lifetime, because you’ve got an abundance of lemons on your tray. And it would be cool to try this once with your kids. It’s not the kind of thing that we I mean, you can’t go out and just buy it at a restaurant. You can’t go out and buy it at your supermarkets. But you might make it as a one off or as a special treat. But because we don’t drink it very often it’s a special treat that kids make and go Oh, that’s gross. Can I add some proper lemonade to it?

Jess 19:40
The lack of carbonation throws them off I guess. It throws everybody off.

Emma 19:45
Yeah, I don’t know I think is probably just one of those acquired tastings. We don’t grow up tasting it. So it’s just not something that we drink.

Jess 19:54
Are there any other foods that you miss while abroad that you couldn’t readily find

Emma 20:00
Don’t think I suppose we probably go away with the intention that we’re going away to try and experience as much as we possibly can. So that was, so when we did travel to France, we, you know, we went to a restaurant and tried frogs and snails. And have you had, have you eaten snails, I’m assuming you haven’t know, already, we’ve had them a couple of times, and the first time they came out, and they come out of their shells, so that’s awesome, huge kind of, you know, stabbing with your fork, and all good, really, they just taste like garlic butter. But then we took the kids and they came out actually in their shells. So you’ve basically got a plate full of oil don’t cook snails that look like they’re just been plucked from the garden. And they come with sort of a pair of tongs. But I’d never eaten snails from the from, you know, straight from the shell before, I didn’t know what you had to do. And so I’m sat there, like, in this restaurant, I’m literally trying to crush the snack, because I thought you had to break it to get the inside out. I’m trying to crush this shell. And the way to come back. Yeah.

The waiter comes over, and he just gives me like a very stereotypical French look. And he just takes the takes these little tongs from me, and then takes this very delicate fork, holds the snail shell in the tongs, and then just delicately picks the snail out of the shell and holds it up on the fork for me as if to go, duh.

Jess 21:38
Well, at least he showed you he coulda let you struggle.

Emma 21:42
Oh, they watched me struggle for quite some timeā€¦

Jess 21:47
And that was probably a story for them, for some time.

Emma 21:53
So like one of the other things for that particular restaurant was they brought over wine. And that was a place where, you know, the wine just kept flowing. But it was very potent wine. So I think we’re used to quite low alcohol wines. And then they will bring you over and a couple of glasses and thought, Oh, thank goodness that we don’t have a car here. Because there’s no way I’m not sure I can walk. But I just I think that yeah, when we do travel, it’s about trying to experience as much of that particular culture as possible. Because, you know, when we eat when we eat Japanese food here in Australia, it’s an Australian version of Japanese food. And then when you so you sort of go, oh, yeah, I really liked Japanese food. And then you go over to Japan, you’re like, Oh, this isn’t Japanese food. It’s the other way around.

Jess 22:47
So if someone was coming to Australia, and you wanted to give them the same authentic experience that you kind of look for in other countries, where would you take them to go? Or would they even go to a restaurant, maybe they’d go to come to your house or go to someone’s house? Yeah, so

Emma 23:02
I think probably the most authentic experience of the Australian culture would be to actually go to somebody’s house. Because that’s where, you know, we do sort of gather. And so coming from the UK, people go, who will go to the pub to, you know, he’ll go to the pub to drink and very rarely would people drink at home. Here, people, we’d still go to the pubs. But people gather in people’s homes. And so that’s, that’s how we, that’s how we come together. That’s how we join. So it is, and it’s not the Australian culture isn’t all about drinking, I’ll just add that. And I’ve spoken about alcohol a few times, I promise, it’s all about drinking. I think that might be what we’re most well known for, though. So but we do, you know, we hang out in people’s back gardens. And we we’d like the barbecue and we you know, the the wine flows and the beer flows and, and the stories flow. So that’s probably what the Australian culture is about. And everybody’s welcome. So it doesn’t take long before so when people come in, they’re, they’re coming in as, as visitors. It doesn’t take long before they’re at home and and there’s universal stories that people can tell and people can share. So it probably would be coming over and we do bring a plate which a lot of people when they first come to Australia, they will turn so we’ll go Oh, yeah, it’s it’s a bring a plate, which would be similar to an American potluck based on my experience of sitcoms.

Jess 24:42
So, for me if somebody told me to bring a plate I’m like, do they actually mean a pack of like plates? Let us bring a dish potluck. Okay, cool. Yeah.

Emma 24:54
And that’s exactly it. So then there’s that awkwardness of do they mean they want me to bring my own plate to eat speakers they don’t have enough? Or why am I bringing your plate. So it is we want you to bring a dish of food and then everybody shares. So, you know, so there’s that kind of thing. And so that it’s often bring food to share everybody chips in so that you don’t have the host who’s having to do all of the work. But if we have international visitors then we do. Like we wouldn’t eat kangaroo, emu and crocodile on a daily basis. But if we have international visitors coming out, you can guarantee that there’s going to be crocodile kangaroo on the barbecue, there’s going to be if we if we go all out, then there’ll be witchetty grubs there. And we’ll have some bush tucker which is so Indigenous Australians, obviously they have their, what we what we call Bush took by bush tucker. So it’s the berries that are from indigenous plants. And so some of the, you know, some of the insects like the witchetty, grubs. Those are the kinds of things that we don’t eat. But we’re gonna make sure that they’re on the table for the international people. Certainly the veggie is disgusting, but I guarantee they’ll be visually my out if we’ve got international people coming. So. So my tip for anybody who is coming over and is likely to come to a backyard barbecue is when you see that food, get your host data first and see what

Jess 26:31
that’s a good tip. That’s very interesting. Now I know. So they’ll come back and say, hey, you know, they eat emu over their crocodile. That was that was just for my benefit.

Emma 26:49
That’s 100% Right. Yeah. And actually, we were coming back from So you spoke about objective secured, we run what we call nerd camp, which is we take a group of about 30 men down or hours away from where I live, and we do sort of a camp for the weekend. But we came back. And it’s so it’s quite, it’s quite common that we will see kangaroos. And so we do actually have kangaroos that come to our front garden. And my parents have kangaroos in their front and their back garden. So it is a little bit like what people imagine that you see kangaroos hopping down the street. But in as you get closer to the city, that doesn’t happen as much. But we were traveling and as we were coming back home again. For the first time, we saw a whole heap of emus that were x so as a dad Aimia looks after the baby in us. So there was a dad emu with his, you know, his four little baby emus, and we had to stop as they were crossing the road. But on the other side of the road, somebody didn’t stop the immediate survive. But it’s those are the kinds of things that people I guess that for me, I’ve lived here for 34 years, actually almost to the day. And that was still it’s still exciting. And then but it’s that same kind of thing of going oh, yeah, but we eat you. Oh, when a group of men, they’re going Oh, it’s okay. You know, we’ll take the AMI home or we’ll have it on the barbecue. No, we won’t

Jess 28:21
Youve just seen it in action. It’s all over

Emma 28:25
different when it comes from a butcher.

Jess 28:30
So are there any like customs other than you know, make sure you bring not an actual plate, but a dish to a barbecue? Are there any kind of customers that you’ve seen, like maybe international guests not necessarily know, when it comes to kind of eating and dining?

Emma 28:48
I did. I had some UK relatives over this isn’t accustomed but it’s just sort of a so some UK relatives come over and we have a lot of mosquitoes here. And you know, particularly obviously, particularly in summer,

Jess 29:01
I’m in Florida, so I understand.

Emma 29:06
And they’re nasty. Right? And so we when you have a barbecue, everybody’s sitting outside so I mean, there’s Eau De la Aerogard everywhere as you know, everybody comes in and the first thing you do is spray yourself head to food in Aerogard. But I also–

Jess 29:23
Is that repellent?

Emma 29:29
proving a point beautifully. Yeah. So in so UK relatives, they’d been off on a wine river cruise. And they came back to our house for dinner. And so I’d got a whole heap of different foods out. And so we did you know, we did have the crocodile that had been soaked in milk and we did have the kangaroo but we also had some other we had like Duker and things like that. And so got it all out and then my cousin’s husband will went to grab some bread and dunk it in the citronella oil that I had burning to try to stop the mosquitoes. Because he was like, Oh, I just thought it was oil for the bread. I was like, yes, no. I understand how you came up with that, but you know, everywhere. And anybody in Australia knows that you’ve got the citronella, candles burning, you’ve got the citronella oil, you’ve got the citronella, coils, everything that you can do to try and stop being attacked by mosquitoes. But for him, I cannot poison you on your second night in this country. And the other thing, I guess, we do have lots of different words. So we and I’m not sure what this what the American word is for it. But in Australia, everyone talks about everyone wears their thongs which are flip flops in UK. But it’s a very different meaning depending on where you are. So there’s things like, you know, if you got some thongs, well, that’s a very personal question wasn’t meant to be, and, and a lot of things. So I mean, in Florida, you would have similar kinds of things that it gets hot here, it gets really hot. So you know you do so well, we’re barefoot a lot of the time, you do have to make sure that you know, so we do the Australian run where you’re running across the road, but you have to stop on the white lines in the middle of the road because the road is so hot that you will then be just have to give you faith. So you sort of rest on the white line so that your feet cooled down a bit before you can make the dash to the other side of the road to stand in the cool grass. Is it’s those kinds of things that that people from other countries do, like,

Jess 31:43
what are they doing? What are they doing?

Emma 31:45
Oh, you just put your shoes on, because I’m just going across the road. My shoes, I’ve got a sister. But culturally, I think we’re just, we are actually really quite well, I hope we’re really quite inclusive. So it’s difficult because we do speak really fast. And I do try and remember and I do try and slow my speech down. But we speak quickly. We have an accent, we all speak in slang. So. So it’s hard enough because we are separated by this common language, but then we change it. So you know, everything ends in an O. So if you’re going to the servo or you’re going to the bottle or you’re going to be hit so a servo would be a service station or a petrol station, a bottle Oh Is your bottle shop or where you go to buy your alcohol off licence. But everything is everything has a different word. But we know what those words are so often. So in the objective secured podcast, my husband and I co host that and we’ll be having a conversation, then we’ll get sort of a message from an American listener and go okay, so I’m just wondering, what’s this word? This word, this word, this word this? Yes. Okay. Let’s wait and wait. We are used to it. So. And I think some people you know, when we do have international visitors here, people lean into that a little bit. And in Australians are often larrikins. So they will lean into the fact that they we don’t have an I don’t have a clue what’s being said, but you sort of look at it and see them looking around going. What? But for us, that’s, that’s really funny. Yeah. So it’s those kinds of things that I’m not really sure how you would describe Australian culture other than it is a culture of it is a culture of humor is a culture of mate ship, it’s a culture of bringing people together. But also, the more we like each other, the ruder we are to each other. So if I’ve meeting someone for the first time, I will always be incredibly polite, and I’ll be you know, but if I, if I know someone, if I know them, well, if I like them, if I love them, then oh, that’s when the sarcasm comes in. And that’s when you start with the that’s when you start saying things like oh, call my children giant hurts. But that’s a it’s a term of affection, you know? So the meaner we are, the more we like someone because we wouldn’t be mean to somebody if we didn’t like them because that’s rude. So, and I think often people come and go, but you’re supposed to love that person. Why are you? Why would you say that? I know, because I love them. I can say that. That’d be odd. And I understand that to be odd.

Jess 34:44
That’s interesting to know. So in other words, don’t get too offended. If you’re

Emma 34:51
definitely not, no and, you know, to be honest, and and now people are like, Oh, she’s being polite. Does that mean she doesn’t like me? So Okay, probably if someone has been polite to you, I’d be more offended by that than if somebody were to call you a name. Yeah.

Jess 35:09
Very cool to know what thank you so much for being a part of the podcast really enjoyed learning and listening to you today about Australia. So if people want to find your podcasts, they want to find out more information about objective secured, where would they go?

Emma 35:25
So you can go to and the other podcast is the hidden world of women. And both of those podcasts are available on literally any of your streaming sites.

Jess 35:38
Okay, so wherever you find the flaky foodie podcast you can find the hidden his the hidden stories of women love women in in world of women. Sorry that Mom Brain is a doozy.

Emma 35:52
I review on that.

Jess 35:54
keys will be in the refrigerator.

Emma 35:57
Actually, I my husband called me the other day and he said, I’ve lost the keys with this car. I was like, well, you drove it last night. Oh, I drove it last. There’s a box of plants in the back garden. Lost them for two days before I remembered that I’d had them last and maybe they were in the box of plants. Yes, I feel you on the keys in the refrigerator.

Jess 36:20
Yes, what has been such a pleasure having you? I’ve been just with the flaky foodie podcast. You can find me on any platform at the flaky foodie. And remember to treat this episode like gossip or the gospel if you enjoyed it and tell somebody about it and eat something delicious this week. And if you do tell me on social media. Thanks everybody. Bye bye

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