What REALLY Happened in Vietnam? | Let's check in

This week on the Forkin' Good Podcast, Simon joins Kate live from Vietnam to talk street food, coffee culture, online trolls, overseas dental work, and the wild experiences he’s had while exploring the country.

From accidentally telling people he was “horny” instead of saying food was delicious, to trying salted coffees, creme brulee coffees, sea snails, and Vietnamese street food, this episode is full of hilarious travel stories and honest conversations.

Kate also shares stories from the WasteMINZ conference, dealing with online criticism, and why food at conferences should probably improve.

Simon opens up about his dental tourism experience in Vietnam, why he chose to get treatment overseas, and how the process actually works for Kiwis considering it themselves.

There’s travel, food, culture, humour, health, coffee obsession, and plenty of laughs in this one.

Transcript

SPEAKER_00 0:07

Welcome to another episode of the Falking Good podcast with Simon Gold Kate Fenwick and I'm in Vietnam on a food record. And do you know what? I've been accidentally discovered that I've been wandering around telling everybody I'm horny cake because I'm bird.

SPEAKER_02 0:29

I saw that the other day.

SPEAKER_01 0:34

I saw that the other day. I was just like, oh Simon, what are you doing? You know?

SPEAKER_00 0:40

When you have food, right, and that's really good. What are us Kiwis say? We say it's yummy, right? Well, yeah. The problem is, you know, you only need to get the tone slightly wrong on the word over here. And they thought everybody was sort of looking at me very strangely. And finally, one of these girls that I was going through the market with, she just sort of roared out laughing, and I said, You know what's so funny is she, do you realize you're telling everybody you're horny? When I was just I just tasted something and I said it was yummy. And then I put that on uh I did a little video and I put that up on my Instagram and Facebook, and then some guy jumped in and said, Oh, well, according to Google, you got that wrong, da da da da da. But it's just you only need to get the tones slightly wrong with different things and the dialect and all of that sort of thing. Talking about Google and stuff, oh my god, you know, Instagram and comments. You know how you get lots of comments about on your stuff. Oh, one just got me this one. I couldn't believe it. You know, I'm over here, I'm going out, I'm trying to film stuff for people so that if they ever come over here, and this woman, in fact, her name is Alison Guy Gax Mather, said to me, Stop eating with your mouthful. And I'm like, Well, change bloody channels, you know, like stop eating with your mouthful. Finish eating the whole mouthful, then they'd be complaining the video's too long. Yeah, just whim. You know, how often do people get on there and go, hey, thanks, Simon, for sharing all this journey, telling us about your teeth, exposing yourself, you know, taking us to all the great food destinations. Oh my god, people try me. No, there you go. That's what I'm doing.

SPEAKER_01 2:37

Yeah, you can't win, Simon. That's the you know, fact is like you say you say one thing, and some people will agree with you and others will disagree. So it doesn't matter what you do, you're just wrong. So you just best, you know what, the best thing to do is just do you. Yeah, well, I do do you.

SPEAKER_00 2:55

I know. That's why I replied and said, Well, Alison, best you change channels to somebody you prefer. So she'll be long gone. So Gats made it, tell her I'm talking about. She's making headlines on the Falking Good Podcast assignment. Hey, this is a salted coffee, Kate. I got one this morning takeaway.

SPEAKER_01 3:18

Where's your reusable cup sign up?

SPEAKER_00 3:20

What's that? No, I should have taken mine down. Yes, I know, I know. I shall I go and change it now? No, it's too late. New Zealand called Kate on time, and I'm like, I'm gonna race down it. You know, again, not because I wanted a salted coffee, because I wanted to show you what one looks like. And if I put it onto the portrait coffee mug that I've taken halfway across the planet, you wouldn't see that, right? I know what they do is they put the salted cream on top, iced down below. And I got the unsweetened one. When they do it normally, they put just a little bit of condensed syrup in the bottom, and then they pour, they put the ice in, and then they pour the coffee on top, and then they pour over the it's it's a a soft whip on cream that has a little just a hint of salt on it, but it is really good.

SPEAKER_01 4:22

I'm just having a good old gumbo tea again, Simon.

SPEAKER_00 4:25

Like, you just tell me about all these. I'll make you one.

SPEAKER_01 4:29

Oh, you just tell me about all these amazing coffees, and I'm like, oh yep, they'll just stick with the old bell tea, you know. There you go.

SPEAKER_00 4:38

I've had some amazing teas over here. Rambutan tea the other day. I put it on my Instagram because it was so cool. It was like all of these rambertans, which is a bit like a lychee.

unknown 4:50

Yeah.

SPEAKER_00 4:51

And you know, they put the ice in and then they pour the rambertan flavoured tea in there, and then they put all the fresh rambertans on top. So you kind of like got a fruit salad on top. They give you a stick to pick them out and eat them both. And you can just stick they do so many, like tea and coffee over here is just massive. In fact, I went to a building last night that's eight stories high, and all that is in the building is coffee shops. Oh, really? That's all that's in there. All these stuff, you know, Japanese coffee shops, Vietnamese coffee shops. It is just crazy, all the different, and we had a creme brulee coffee. Oh, that's creme brulee. So, yeah. So kind of a little bit similar to the salted one, but they get the no, it's not really. They get the egg yolks, and they put a little bit of condensed milk with that and a little bit of vanilla, and then they whisk the egg yolks up for ages until they're really frothy. They pour the coffee and then they pour this egg mixture on top, then they sprinkle the sugar over the top and get a brulee torch and brulee the top so it's crunchy. Oh. And then they serve a little cup of ice on the side. So it's kind of like having dessert. So you break the crack of the brulee top, because it's crunchy from the sugar, and then you mix it up, and then I ended up, they give you a little thing of ice and you put the ice on it. So delicious.

SPEAKER_01 6:17

Oh, that's that sounds oh yum. I'll have to get Johnny on to those in the Coromandel at the uh Naughty Beans. Bring up the old uh when is he starting a Cranberry Lay coffee? I don't think he will, but well, yeah, I can I can breach the subject by the same.

SPEAKER_00 6:34

I can make a break, so that sounds like all the work.

SPEAKER_01 6:38

Yeah.

SPEAKER_00 6:42

But definitely, you know, if I do another, you know, jelly where I offer coffees, I'm gonna do things like matcha clouds and salted coffees and things, because I think it's just a little bit different. And they they do taste great, you know, and we all want to try new things, right? Absolutely. Absolutely.

SPEAKER_01 7:04

Well, I I great hearing about your week because you've had your caps put on, eh? Like new gnashes.

unknown 7:12

Yeah.

SPEAKER_00 7:13

Lighting's not very good in here to show you, but there will be photos on my Facebook and Instagram of it. But yeah, so they all got finished yesterday. My my mouth sort of feels a bit because I've had the implant work done. So, you know, my face feels like, you know, probably Aaron punched me on one side and you punch me on the other side a little bit at the moment.

SPEAKER_02 7:40

Yeah.

SPEAKER_00 7:41

Oh yeah, that's fine. I'm an expert in overseas dental work now. I can tell you everything about it. So you get dental destinations on and they can talk about it because there's a lot of questions, right?

SPEAKER_01 7:55

Oh, I've had people asking me for the last couple of weeks about it, and I've got no idea. All I know is that you've been up, you've gone over to get your teeth done. But also, I had somebody who said to me the other day, they were like, Is it my imagination or is Simon speaking better? Like, you know, your clear causes.

SPEAKER_00 8:17

Somebody said, Are you drunk the other day? Another one of my fabulous comments I've you know.

SPEAKER_01 8:26

Oh, so good. I uh well, my week this week, I've been at the Wasteman's conference this week, learning all about rubbish again. I did a little talk on talking of trolls. I did a presentation on turning trolls into advocates, which was quite fun.

SPEAKER_00 8:46

So I probably I don't I shouldn't have told Allison to just switch channels.

SPEAKER_01 8:52

Well, you know, you could you can deal with it all many, many different ways, Simon. But I did a talk on that, and that was really popular. Just I think it's the because I obviously I get the most you didn't get you don't get people tell uh calling you like sending you a direct message telling you to shut up your C-word, you know, like I got one of those. It's just lovely. Yeah, so I yeah, but we did we got we talked to lots of councils, there's a few who's interested in you and I were doing a live forking good scenario, so we'll have to follow those ones up. I also met the minister for the for the environment this week. I have to tell you, she was on her way out, and then she boosted back to introduce herself to me because she what she loves my videos, so I was like, boom, yeah. Good to know that you you know the new minister knows what you do, that's quite cool. Very good. Yeah, so no, I've I've had a very busy week with me and my team, and yeah, I tell you what though, the one really disappointing thing, Simon, was the food. Like you're telling me, showing all this amazing food that you're having, and I'm like, the food that we had at the conference this week was nothing to write home about. So yeah, it's pretty average. And then, as you know, I rang you on what was it, Wednesday night. We had the gala dinner. And and the problem was, like, honestly, they there was lots and lots of wine and very little food. And it was just like tiny, tiny portions. And when you went, like, I don't know, I don't know your thoughts. But I thought, why not? Like, we're just honest. Um, I know, I did, I lived up to my name. I was totally wasted. I'd had about and I don't drink very much, and so I'd had about five glasses of wine, and we got back and thought it would be a great idea to ring Simon and see what he was up to in Vietnam.

SPEAKER_00 11:04

But I like I'm just gonna be honest, because I don't really drink, and so and then the venue boost, and I get this call, and I'm sitting sitting in a restaurant with a bunch of people, and it's like it was kind of like honey, I'm home.

SPEAKER_01 11:21

Yeah, no, but it was funny because it was the food was so small that you everybody was just completely trolley because you just there wasn't enough food to eat. Like there was the the meal that they served was like you either had like about a half a chicken breast with a little pile of rice, that was the main, or you got two slice tiny slices of beef and two very small stems of broccolini that were overcooked and uneatable, and about a quarter of a carrot. And that was the main. And so everybody like there was this sit-down. No, this was a sit-down meal. And the entree Where was I? In Wellington at a conf at the conference, and and the food, like, if you got like they because they do it where you get a plate, there's it's the alternate plating, so one person gets that, and the next person gets that. But it was just like I I was actually, and I'll be feeding back to the conference because it's not it's not their the organizers, it's not their fault. They can't they don't know what what well they obviously choose the menu, but there was so little food. And I never get I never get like trash like that, but man, I was yeah, we got home and I did the thing that you shouldn't do. Brody jumps on, Uber, eats and ordered McDonald's because we're all so stuffed.

SPEAKER_00 12:50

Oh really?

SPEAKER_01 12:51

McDonald's at freaking twelve o'clock at night. Yeah. But anyway, that was my week. It was great actually. Good time to let my hair down and have a dance and you know. And then ring you to tell you all about it Well, see, you're the only person I knew would be awake at midnight.

SPEAKER_00 13:14

This is true, being over here, yeah, because we're four hours behind you guys here.

SPEAKER_01 13:20

Yeah, see, it was a very reasonable time to call.

SPEAKER_00 13:25

Very yeah, well, it was. Unfortunately I've just sat down for dinner and I had a nice dinner that night, by the way. I know. Yeah, I know, you were having all these nice dinners. Oh but um I haven't had a bad meal here yet, and I you know, I get a lot of people on Instagram saying, Oh, you know, I wouldn't go near the street food and you know over there. Yeah, I was at having street food last night, a dish called broken rice. And broken rice came from basically it was all the seconds of rice where the little rice that looked like little tip deep were chipped and the rice is broken, and they do it, they cook this rice in a big pot, and then they serve it with pork, and they serve it with like spring onions that have been cooked up, and then they have a little fish sauce that's slightly sweet. They put a lot of sugar in their food over here. That's the one that I'm not so keen on, with a little bit of chili in it, and that's like a sauce you can pour over. And then they get this pork hat ah that's on there, and then you get a bowl of soup with it all, and you know, this is all less than two dollars, it's a full meal. And I'm standing there, and here's this guy on it, he's come up on his scooter, and he's obviously getting takeaway food for the family to take home. So I started chatting to him, and he spoke beautiful English. And I said, How far away do you live from here? He said, I'm about 20 minutes on my my, you know, his Vespa motorbike. And I said, How often do you come here? And he said, once a week, every everywhere, always come here once a week. And I said, How many of these different street foods do you pass to come here? Because it's just street food everywhere, and he's lots, but this is great. And he said to me, you know, the one thing you can see with street food is you see their kitchen. It's not like kind of a restaurant where you can't see their kitchen. You see how the chef behaves, are they clean? Is it tidy? You know, and I've been eating this street food over here, and I have not got croc with it, I've I've thoroughly enjoyed it, I haven't had a bad meal, saved me a fortune. I've been to restaurants as well. It's also you know a lot, lot cheaper than eating in New Zealand. Uh, you know, I put one video up the other night and show all the food prawns, all this food, and it was all less than $50 per head. Two cocktails each all this food for less than $50 New Zealand dollars. Wow. In a flash restaurant. Oh my gosh. So you know that's nuts. It's a it's a very affordable place to have a holiday. And if you're into food, trying all the different, you know, street food pancakes, there's a thing called Bang Siao. And it's like a pancake, and they have mung beans and all sorts of things of prawn and pork in it, and then you fold it up, it's folded in half, and then they serve it with all these different herbs and lettuces, and you lay the different lettuces down, so there's like a mustard leaf, so it tastes of Coleman's mustard, um, you know, just a normal sort of lettuce leaf, and then they have all these different herbs, Vietnamese mint, and things, and you put them all in, and then you put the bit of the pancake in, roll it up, like a you know, like a sort of a sausage roll, and then you go dipping in the sauce. Oh my god, it's just like so good, so good. Delicious. Yeah, I've really enjoyed being here from a food point of view and tasting just so many incredible flavours. And yes, they've got the crazy stuff like the you know, the egg and frogs being cooked up. I went past last night, and there's all these little cast iron pots, and they're on big charcoal grill, and he's heating them up and they're boiling away, and there's just people for Africa just eating these charcoal out of these charcoal little pots. Yeah.

unknown 17:33

Yeah.

SPEAKER_00 17:35

Cooked on charcoal, little sort of cast iron pots. Yeah. And you know, so I inquired what they were, and it was frog. But you know, everybody goes, Oh terrible, can't eat frog. It's like chicken. If I said little no, you wouldn't know.

SPEAKER_01 17:53

I'm still not sold on the frog. Well, it's the same as uh escargot, you know, people talk about the snails and that, and I'm always like I all I remember is my Nana getting all the snails out of the garden and crushing them under her feet because they kept eating her lettuce. And then you just see them squished on the pavement. I'm like, oh no, no snails for me.

SPEAKER_00 18:20

Yeah, I'm not I'm not a huge fan of, you know, the classic escago with, you know, butter and garlic, but I did have a sea snail the other night. And so comes from the sea, much bigger than the ones that come that grow in the garden. And they had these two little bamboo lemongrass sticks in it. You pinched the lemongrass sticks together and pulled the whole snail cam out. But what they'd done is minced all the snail up with mincemeat and lemongrass and all these flavors. So you pulled it out, and it was kind of like you were holding a meatball. And it really just did taste like a really yummy meatball, and then you dipped it in the sauce and ate it. It was delicious. And somebody was with me who happened to be over there from New Zealand, never had a snail, tried it and declared it as very good.

SPEAKER_01 19:18

I don't know, maybe sea snails might be a little bit different to garden snails, you know, like I'm not a massive fan of garden snails.

SPEAKER_00 19:27

I used to have them in a restaurant. I used to make do them in a perno cream sauce, like a nage used to call it. So I used to chop all the vegetables up, fennel and carrot and celery and onion, cook it really slowly so it was almost soft, little pieces, and then it was in a cream sauce with perno, which is an acidi, and then I and then I put ham in there, like you know, just cut into Julienne, and then I wrapped it up in a phyllo pastry, baked it in the oven, and served it with a tomato sauce. So basically I was disguising all hell out of the snails, so everything else tasted amazing with this funny texture thing in it. But it really did taste good, I tell you. But you know, it would have been better without the snails.

SPEAKER_01 20:18

Yeah, yeah, yeah. You could have just done just that in in a phyllo with no snails.

SPEAKER_02 20:24

Exactly.

SPEAKER_01 20:25

Oh, how good. I think like it's been cool watching your trip and d tell, like, I have had lots of people ask me, even one of the ladies at the who runs the cafe at Torong Airport, she stopped me this week and asked me about your teeth and what was going on. And I know we're gonna do a podcast about, you know, with the people who run are running the tours, but yeah, then food destinations you see.

SPEAKER_00 20:52

So I think the biggest question people have asked, because when you get implants, which was the the well, the main driver for me was I was offered, would I be interested in hosting a food tour through Vietnam? And of course that grabbed my attention. Yes, I'd love to do that. And then it was peppered in with hey, and people will be able to get their teeth done. So it's been a massive learning curve. The first learning curve is you don't do your teeth and then go traveling through Vietnam. You do your travel first, then you come back to Ho Chi City and you stay here while you get your teeth done. So you're in the luxury of your hotel. Because when you you know, I wanted implants, but then I ended up getting these caps done on my teeth or crowns put on my teeth because you know, I had broken teeth, chipped teeth, you know, they were they've been used a lot, Kate, over the years.

SPEAKER_01 21:46

Obviously.

SPEAKER_00 21:48

So I thought, well, I'd get those done. But the problem is, you know, they don't tell you that these temporary ones that you have to have for a week while they make these beautiful crowns that are gonna last you a lifetime. Chip they fall out. So that's a bit alarming when that first happened. So I learned a lot of things. So you didn't swallow any, did you? I did swallow.

SPEAKER_01 22:11

Accidentally.

SPEAKER_00 22:12

I did. I did. One of my little tiny teeth at the front. I'm sitting there having dinner with these guys and they're like, they looked at me really strange. Where's your tooth gone? Oh my what? And then I run my tongue around. Oh my god, one of my tooth gone. So you know, that that went through me.

SPEAKER_01 22:33

No, I was gonna say you didn't find it and put it back in.

SPEAKER_00 22:38

The thing is that when you have implants and things done, like, you know, everybody's like, Well, do you have to go back? Because you do it in stages, right? Because you need the bone to settle down and all you can't just do it all in one hit, right? So, you know, you need at least three months for everything to settle before you can sort of do stage two. So because dental destinations, who's based in New Zealand, they own Alpas, which is a dentistry, big one in Newmarket, and they also have one in Cambridge, you can go back and get the remainder of the work done with them. Which is a game changer. Or you might go, I love Vietnam, I want to go back again. But so you have a choice. You go and see them before you go. And then they build a plan in conjunction with West Coast International Dental. So they've researched, because there are lots of different dental people throughout all of Asia, Turkey, everywhere, and a lot of dodgy ones. So dental destinations, they're all dentists, they're a serious company. They've researched and found these guys over here. So then they do x-rays and everything, and then a plan is created. So you know on this day you're doing this, and that day you're doing this, and you and you come up and you get all your work done. If anything goes wrong, you can when you come home, you can go and see the dental destinations and they'll look after you. A lot of people have been saying, New Zealand dentists won't touch work done overseas. I think that's appalling. And, you know, talking to people that these people that that I have had here are incredible. Their experience, you know, the big doctor that I've been dealing with has done all his training in Canada. He's you know, qualified, he's a full doctor, the whole noise. And you know, you get these people who are like, oh, could they come to New Zealand? Like, if you want to get implants done in New Zealand, well, you'll go on a waiting list and all, you know, it's a drama and it costs a fortune. And then, you know, if you want to bring dentists into New Zealand, you know, we know we know we're short of all these people in New Zealand. But the problem is, and I'm going to get in trouble for saying this, but that this is the reality of it, is that they make the exams so hard for them to pass, they won't just accredit them, even though you know they might be fully qualified at the Ho Chi Minh City University and have been practicing for 18 or 20 years and be leaders in their field over here. They come to New Zealand, they make it so incredibly difficult for them that they don't come. And then the New Zealand dentist can still keep charging a fortune.

SPEAKER_01 25:28

That's interesting, because it's bottom line. Well, the Uber driver that I had the other day, she was she was the manager of a dental practice, and that's recently shut down. And she said it was mostly because there's not enough senior dentists in New Zealand. So you said it's and the young ones who need to do the surgery and stuff, well, the senior dentists, there's not enough senior dentists. So I mean, it's like a lot of the medical stuff in New Zealand, like it's really hard to get an appointment with a doctor or a specialist, or you know, like it takes a long time. But it's amazing that you can go somewhere like Vietnam where there's millions of people and you can get in and get your work done quite quickly.

SPEAKER_00 26:14

Yeah. And you know, then I know of one person that came to New Zealand and worked in a dental practice there, but couldn't get the you know, the accredited qualifications to worked as a dental assistant with like five times the experience of the actual dentist that she's handing the tools to. It is it is, I think, a bit of a that bar the dental industry in New Zealand is keeping it a very closed uh knit circle so they can keep charging uh the big money. Now, like it you know, it's definitely cheaper over here, but it's not like cheap, cheap, cheap. But still, if you want to go somewhere good, you know, it probably works out at about half price. And if people want to know how much it would cost, everybody is different, everybody needs different work. So you approach dental destinations, they do x-rays, they do all the scans that they need to do, and then they work out a plan for you, and then they tell you what the cost is if you're coming over here to do it. And then next year I'll take a group on a food tour. And you can just come for the food tour if you want as well.

SPEAKER_01 27:29

You should come pay for definitely keen on the food tour. Yeah, yeah, it's really good. As long as we stay away from the frogs and the chickens, you know. Yeah, exactly. And you don't have to have that.

SPEAKER_00 27:43

You know, I'm a chef and I'm trying to, you know, I I I'm interested to try how people do these different things. But you know, most of the food here is just like, you know, the broken rice with the pork last night. You could have chicken on there, you could have pork, choose what your protein was on top. It is delicious.

SPEAKER_01 28:03

Like salted. And salted coffees.

SPEAKER_00 28:06

Salted coffees. You don't have to have the salted coffee. The Vietnamese coffee is amazing. They really know how to make coffee.

SPEAKER_01 28:14

So what what are you gonna cook hazel when you get home? You must have been missing hazel.

SPEAKER_00 28:18

I can't wait to see her. What am I gonna cook her? I don't know. I hope there'll be something in the freezer I can pull out and thaw out, and I've got a sort of a meal in there that I can do it. Because it probably won't feel like it after you know, just we travel overnight.

SPEAKER_01 28:36

Yeah, we need heading home tomorrow. What's that? You're heading home tomorrow tomorrow. Yes. Okay. Yeah. Yeah. Yeah. And then you're in town now on Tuesday.

SPEAKER_00 28:48

Yeah, doing a tour.

SPEAKER_01 28:50

Which will be which will be the day that this podcast comes out. So it'll be Tuesday. Yeah.

SPEAKER_02 28:56

Yeah.

SPEAKER_00 28:57

And so and what and you're doing what's that's with You got a couple of people you're presenting with, Professor Grant Schofield and his wife, Dr. Louise. So they're amazing. So that's the whole pre-cure. So that's the course that I'm about to start with him on coaching behaviour change and all facts of health. Professor Grant Schofield is a guru. He's been on TV a lot in Auckland or New Zealand just in the last couple of weeks. Actually, they've been interviewing him about all the different things. And of course, we've had him on our podcast twice now. Um so we need to get him back on again because he's really he's just so insightful and tells it how it is.

SPEAKER_01 29:47

Yeah. We love people who tell it how it is, don't we?

SPEAKER_00 29:51

Oh, I know. I wonder how many people are gonna subscribe to our podcast from today. Do you think we've got a couple of extras today?

SPEAKER_01 29:59

I hope so. And I've got a couple of comments that I will read out as well. And one says, one one said, someone wants to know what are the turmeric ginger shots Simon gave Kate.

SPEAKER_00 30:13

So they are cold pressed, if it's ginger, so it's ginger root and it's hydraulically pressed, then the ginger comes out, then it's mixed with lime juice and a little bit of cracked black pepper. And that the reason the pepper's in there is so that the body absorbs all the goodness out of the ginger. And the turmeric is the same thing. It's turmeric, it's cold pressed, and you get so you get straight turmeric juice, mixed with lime juice, and it has a little bit of cayenne pepper, exactly the same reason because it helps with the absorption. So if you have vitamin D, but you don't have it in conjunction with vitamin K, your body doesn't absorb as much of the vitamin D. So you need those two things together so your body absorbs it. So that's what those shots are. And they're like you had them like a shot in the morning, down the hatch, the you know, top three things that are incredible for fighting cancer ginger, turmeric, and garlic. So that's why those are called the four wheels of health.

SPEAKER_01 31:23

And they can get them on your website, yeah?

SPEAKER_00 31:25

Yeah, they can get them on goldstandy.co.nt if they want them to put on. They're not cheap, but they've they work. And one bottle should last you a week. Yeah.

unknown 31:36

Okay.

SPEAKER_00 31:37

Have it in the morning and they'll kind of blow your head off. You get used to them. I love them. How are you finding them? Well, no good.

SPEAKER_01 31:46

No, no, I did, I did try that, but I have to get some more off you because then I open it up and then I get going, and then I'm like, oh, I don't have enough. So I'm seeing you next week, so you have to bring me some, bring me some. And then we had another comment from the Mother's Day episode which said, Great that loved hearing about mum's prioritizing self-care. So that was cool, good. And I have to admit, I've found this lady in Coromandel town, Steph, and oh my god, she has got magic fingers, mate. Like, I have not, my shoulders have been so tight for so many years, like locked on my right shoulder. And I'm like a week later, and I can still put my arm up. Because normally I have a massage, and then afterwards I just tighten up within about three or four days, and she's magic. And I I did get I did walk away with bruises last week when releasing my hip that was stuck, like I'm just falling apart. So I mean I'm not even 50. But yeah, I I yeah, so I've been doing some self-care and regularly booking in with Steph. And she is unbelievable. Yeah. Yep. So yeah, no, you know, that's good. It's all about looking after ourselves. And I've got another appointment. I've got to book another appointment with Kylie to go and do a follow-up and see how I'm getting on with all my stuff. So very, you know, moving forward, moving forward.

SPEAKER_02 33:19

Yeah, yeah.

SPEAKER_00 33:21

Yeah, well, your health is number one, right? You can have a thousand dreams, but without your health, you've only got one dream. That's right. To get your health back. So good on you for focusing on that. I love it, Kate. That's awesome.

SPEAKER_01 33:37

There's only that one trip up of the Maccas this week.

SPEAKER_00 33:41

It was bad news, but it was okay. I I'm having creamy coffees. I never have creamy coffees. It's gone. No good. I'm I've been going hard. A lot of sugary sauces over here, so I'm going to be coming home to uh mountain hatches.

SPEAKER_01 34:01

No, no sauce at all. I know that sounds good. Well, I hope uh we probably should wrap it up there. And uh say thank you to everybody for watching again this week. Great to see you, Simon. Looking forward to you being home, mate. Like it's felt like a long time. Oh, it has, you know.

SPEAKER_00 34:19

The longest trip I've had away in the last over 12 years. I've never been away for more than one week since Hazel was born. So this is the longest. But I've got one last question to ask you. I want to show you. Yeah. I bought some new reading glasses. Because you know my old man reading glasses, how they were all apart. So I just like try them on play.

SPEAKER_01 34:48

I will, I'll be very honest. I'll be very honest. Oh, very straight. Various joke. I quite like them. No, I quite like them actually. Yeah.

SPEAKER_00 35:05

You look amazing in those, eh?

SPEAKER_01 35:07

I was I was actually scared that they were gonna be like bright yellow or something, and you were going for an Elton Dom look. No, no, no, no. You led it up to being like, I was quite scared about these new glasses. No, they look good.

SPEAKER_00 35:20

Yeah, well I'll leave a little bit of light in here and see if you can.

SPEAKER_01 35:26

Yeah, no, they're good. I like them. And you've got new shirts, two way.

SPEAKER_00 35:30

No, this is just my old shirt. But I have bought some new shirts because getting some new shirts. Yeah, I've got some new couple of jackets, a couple of pairs of trousers, and some shirts. The no line shirts, I love it.

SPEAKER_01 35:45

I'm I'm looking forward to like future podcasts without just the same old shirt, you know.

SPEAKER_00 35:51

Right, I'll start thing, mate.

SPEAKER_01 35:55

Can't wait to catch up with you next week. Have a great flight home.

SPEAKER_00 36:00

Thank you. I'm on Malaysian Airlines and I've got to tell you, amazing. So impressed with Malaysian Airlines. Food is incredible, way better than my last experience on in New Zealand. Way better.

SPEAKER_01 36:15

Yeah. Oh well, there you go. Yeah. Well, hopefully you have some good food on the way home. And I'll be seeing you next next Wednesday. So wear a new shirt and bring your reading glasses, mate.

SPEAKER_00 36:30

And that is it for another episode of the Falk and Good Podcast with Simon Golden Cape Fenwick. See you guys later. Don't forget to like and subscribe. See you guys.