1: The Art of Hosting - mit Penny Kwan und Douglas McMaster

00:00:00: Welcome to our little Tunda Taiwan Adiletten special edition.

00:00:05: We are live at the IFA, oh ha!

00:00:07: I love it.

00:00:08: and yes you heard that right Willy is not with us today my co-host so It's just me and they AEG nine thousand pro super silent Can you hear?

00:00:20: Me neither don't worry i've been through five years of tna.

00:00:25: I got all this.

00:00:26: And also, This is the official after party to the Eva live shows in two episodes Gläser spülen mit Curly which i'm very good at and our special guests and me will be taking everything from The big stage into this room and let it wipe down properly with a good glass of wine In the kitchen.

00:00:43: my specialty We kicking enough talking about food culture creativity and thoughtful design under the theme the art of hosting.

00:00:59: We're exploring how we can bring people together around a table, create something meaningful and at that same time rethinked our way to use food & materials.

00:01:09: And for this we have two very special guests joining us today – Douglas McMaster and Penny Kwan.

00:01:17: Douglas MacMaster is British chef author and widely credited as founder of The World's first zero-waste restaurant CYLO.

00:01:26: In twenty-five, Silo said he closed its doors but through Silo's systems his silo world tour.

00:01:33: Silo the zero waste blueprint and is Zero Waste cooking spool it a fundamental approach in philosophy still living on not just in Brighton but globally.

00:01:44: His approach to hosting is all about challenging idea of what we consider waste finding creative ways give overlooked ingredients new purpose.

00:01:53: Oha

00:01:54: And this party trick transforming everything that you probably wouldn't use for a pizza into guess what the most delicious zero waste pizza.

00:02:03: But joining him and me is Penny Kwan, a curator creative director and cultural producer.

00:02:10: Penny is currently Director of The Wretch Contemporary Art Center an international platform for interdisciplinary art.

00:02:19: today she will be telling us all about mastering the wipes of hosting through Penny, the absolute master of thoughtful table settings which I already could see today.

00:02:28: Coming together and sharing a meal because that becomes meaningful experience with a real sense of connection around to table.

00:02:36: Wow!

00:02:36: Im really excited about it.

00:02:38: We have food culture design in good wine A fresh perspective on hosting all coming together.

00:02:43: So please give warm welcome to Douglas McMaster Penny Kwan And me Curly.

00:02:49: Hello How are you guys?

00:02:50: And I give you a round of applause for that

00:02:58: introduction.

00:02:58: That was amazing!

00:02:59: I try to talk proper English, but i'm not an native speaker as you might hear... ...but it's understandable.

00:03:06: So nice to have you here and before I continue talking.. ..I will open the first bottle.

00:03:12: maybe leave a little talk with you.

00:03:14: We'll talk about this very special one But let me pop it Please do.

00:03:21: Yeah.

00:03:21: There's a great amount of pressure on both of us today, so I think this is going to taste extra special... Of course!

00:03:30: For me the art of hosting starts with a bottle of bubbles and it always has good start for every party or occasion because It loosens your tongue a little bit And makes you less nervous if you're a nervous host which sometimes could be totally normal And I think it's just nice to have something sparkling in the glass.

00:03:56: To those people listening, just to paint a picture of where we're currently sat or an aquarium... We are like

00:04:05: animal-in-a

00:04:06: cage and we're being

00:04:08: watched by... That is why you need so much liquid!

00:04:11: Lots of spectators

00:04:12: outside there's cameras everywhere There's people

00:04:15: waving waiting for us

00:04:17: do a pie trick.

00:04:21: So yeah, hopefully that paints the picture a little bit.

00:04:23: Yeah of course I mean It's a special occasion here as well.

00:04:28: i've never recorded in an aquarium and it is actually my first time on the EFU and im very impressed about all this Going On Here.

00:04:36: There Is A Lot Going On.

00:04:37: Its

00:04:37: Like A Labyrinth.

00:04:39: Exactly its like a fever dream but In The Good Wings.

00:04:45: But Already I think we should just start with a little cheers.

00:04:52: Cheers to everybody's native language.

00:04:55: In China, we say gambei and

00:05:04: cheers is mine.

00:05:07: Yeah in Germany normally with the beer but that would you say post?

00:05:12: Gambei,

00:05:12: cheers, post!

00:05:14: We're already international.

00:05:15: I love it.

00:05:16: And the special thing about this sparkling wine is actually from England.

00:05:21: It's Night Timber, it's a cuvet... ...from the south of England.

00:05:26: and what other people don't know?

00:05:31: English people started experimenting with sparkling wines before French people.

00:05:39: The champagne perfected them brought to next level.

00:05:44: but also I think that the English people were able to produce bottles which was strong enough.

00:05:52: To take the pressure because if you don't have a strong enough bottle for sparkling wine, it's dangerous!

00:06:01: I know stories from going into the cellar with like kind of... suit to protect you and your face because in the early days when they started experimenting it was normal that bubbles just exploded.

00:06:15: When he touched them, because glass is too small.

00:06:18: hopefully this doesn't happen today but I think its a really nice parking lot.

00:06:22: So do you

00:06:23: know what this reminds me of?

00:06:24: The story we've told about England & France with champagne or sparkling In ancient China, seven thousand years ago although... That might be a bit loose Koji, and koji is alternatively known as Aspergillus Aurazi.

00:06:43: It's a microorganism that grows into like a white mold loves to grow on starched rice.

00:06:49: Now koji Is what you make me so.

00:06:52: fish sauce, soy

00:06:53: sauce, yeah it

00:06:56: may be the most important food product in the world as it pertains to zero waste, solving some of the biggest problems and food industry.

00:07:07: So that's Koji but it was discovered at an ancient clay pot from about seven thousand years ago in China.

00:07:14: Oh wow!

00:07:15: But it is the Japanese that perfected the art...

00:07:20: It's really similar story yeah?

00:07:22: About five-thousand years ago so very similar.

00:07:27: It just a nice nice that people had also the same ideas in different countries, at different times.

00:07:35: It just shows to me it's still a good idea to produce bubbles.

00:07:40: Always!

00:07:40: Bubbles...anyway you can sip a bubble and get into them.

00:07:44: for me I feel is really elegant.

00:07:47: I think its'a good mix between fruitiness and dryness..it has a good mid-way.

00:07:54: Its very rare though an English product is described as elegant.

00:07:58: Maybe

00:08:00: the first time

00:08:01: I've ever heard of English elegance!

00:08:03: Yeah, but it's just for all people out there.

00:08:05: if you want to try and alternative to French or German sparkling wine... Just try Night Simmer from England.

00:08:12: Listen man

00:08:12: this is very good.

00:08:17: Difficult with English products, but that is good.

00:08:20: It's really

00:08:21: nice!

00:08:27: And what does your like?

00:08:29: I mean i saw you already in action today at the food stage here, which was a delicious pizza.

00:08:36: Did you have a slice?

00:08:37: Yeah it was amazing!

00:08:39: I love Indonesia anyway

00:08:42: but obviously that was made with vegetable scraps

00:08:46: and meat.

00:08:47: It didn't quite...

00:08:49: That's third or fourth iteration And there will be a forth and i think can get texture even more like pork.

00:08:58: So what?

00:08:58: completely vegetarian

00:09:00: Vegan.

00:09:00: Yeah,

00:09:01: well

00:09:02: yeah it's... I was very happy with the flavor

00:09:07: and quite

00:09:08: happy with texture.

00:09:10: so i'm curious to get your feedback.

00:09:12: And its crazy that in two-and a half minutes all of this A.G.

00:09:16: oven is like wow!

00:09:18: That is so inferno because normally when you put something into an oven my problem is always why do we have to wait thirty minutes?

00:09:27: Yeah,

00:09:28: there's something

00:09:29: about not seeing

00:09:30: a big blazing fire.

00:09:32: Exactly!

00:09:33: Where you're like.

00:09:33: oh no this will take twenty minutes and then he'll be like

00:09:36: what?

00:09:36: Maybe AG can implement on display with the big fires.

00:09:41: Fire in place under TV playing in the background.

00:09:45: I'll mention that to...

00:09:48: Actually for me I remember the pizza.

00:09:51: The most for me is

00:09:52: a special

00:09:53: part, i feel that honey gives a lot of that flavor like

00:09:57: art.

00:09:59: how to say...the layer

00:10:02: your fill.

00:10:02: so it didn't get much chance.

00:10:04: talk about all but all.

00:10:05: that is import dried Mexican chilies from Mexico on a pirate ship.

00:10:14: It's a whole story right there, but we'll put the story on ice because to get to that technique.

00:10:23: So I've got loads of dried chilies from Mexico in my house and there are lots of seeds in chilies.

00:10:29: so i save them into little jar.

00:10:31: every time i take one chili i take the seeds and put it in their little jar.

00:10:35: then when there is enough of them just stick it in a jar good honey and just let it sit.

00:10:42: And like the spiciness from seeds will infuse into honey, then you've got spicy honey!

00:10:48: It's a really easy way of making delicious honey product.

00:10:52: when you're having a do-your in spicy products.

00:10:55: Spicy honey gets handed down... It was nice touch Thank You.

00:10:59: What would be your three essentials?

00:11:04: When you say that you are going to host dinner party event at home it always has to be there when you do them.

00:11:11: It's a great question, I'd love to hear

00:11:14: from you.

00:11:14: For me...I like the menu with the hand-wrapped.

00:11:20: Maybe i changed many times but one by one select and maybe they know this.

00:11:24: yes or no depends on who is going to come right?

00:11:26: Yeah of course!

00:11:27: This is the developer moment how I chose that dish.

00:11:32: And also for the hand write I'm gonna put every with my guest.

00:11:38: they're in my handwritten manual and it's going to feel really special.

00:11:41: And the name of this guest as

00:11:43: well, all cool!

00:11:45: Can I ask Penny did you... So I didn't know if saw the kind of

00:11:50: calligraphy?

00:11:51: The calligraphies yes, beautiful.

00:11:52: Incredible.

00:11:53: Did You study

00:11:53: that?!

00:11:54: Was that taught to you?

00:11:55: Yeah,

00:11:55: actually I didn't study it but in China when we're at school We have a little bit like basic studies of that.

00:12:02: yeah i was able To go to china couple times and its just impressive.

00:12:06: You see the parks people with water sticks Just painting on concrete The color graffiti.

00:12:16: You feel the present.

00:12:18: When you open it one by one, your check and you'll feel the presence is like especially right now this digital age.

00:12:24: of course that's a more in

00:12:27: touch beautiful super nice and also very aesthetic because

00:12:31: people who struggle with meditation should listen to them if they have ADHD or can't focus like, not centered.

00:12:43: You know?

00:12:44: When you feel just like unhinged take Peggy's advice and write a page

00:12:50: it

00:12:51: drags you into the moment this

00:12:53: summer I was like... I managed to get so relaxed that i started something I wanted to do for years!

00:12:59: I bought canvas and started to paint randomly And It Was The Most Relaxing Meditative Experience Ever.

00:13:07: First we were like ok..I'll Do Something New And you create something and it was just like a hands-on thing which is really fulfilling.

00:13:16: so I can totally understand that.

00:13:18: For me, as I remember one time we all finished dinner We started to craft what's about tonight food and everybody starts sketching on the label of the wine.

00:13:30: It's funny!

00:13:33: So we do one by one...I start with one.

00:13:36: at the end they're having this new label.

00:13:39: This is super

00:13:39: funny!

00:13:40: So you start

00:13:41: to

00:13:42: go and

00:13:43: give the bottle

00:13:44: around a table, everybody adds something

00:13:46: on.

00:13:46: it's super funny actually.

00:13:50: Everybody likes that kind of

00:13:53: thing.

00:13:53: I didn't have like a new label And we gonna take for our next dinner

00:13:56: party.

00:13:56: It was amazing because i remember...I forgot which brand are these?

00:14:00: They had this competition To draw up their labels.

00:14:05: Ah, cool.

00:14:06: Yeah and we just like... We say it's just one people to do.

00:14:11: that is not enough!

00:14:12: We need everybody.

00:14:12: so...

00:14:15: That was funny.

00:14:16: And Doug what about you?

00:14:17: What are your essentials in a dinner party?

00:14:25: I definitely don't think of it as much

00:14:30: As good start.

00:14:30: I'm

00:14:31: always behind the scenes You know?

00:14:34: Or what would you appreciate when come to a dinner parties?

00:14:39: Personality Yeah.

00:14:41: You know, if the person's trying too hard to please the guests in a way that is inauthentic to who they are...

00:14:47: ...that

00:14:48: immediately loses respect and interest you know?

00:14:53: Not respect actually!

00:14:54: Sorry That's rude.

00:14:55: Of course If somebody puts lots of love then mad respect for it.

00:15:00: But you want to feel I like this is an original experience.

00:15:05: It has to be a line kind of what's happening.

00:15:07: and yeah

00:15:08: for sure you know, You want go into someone space And have

00:15:11: their

00:15:12: personality shine or just unique experiences too to arise from whatever it is they're cooking, their serving.

00:15:24: You know you don't want them conformed through what they think that you expect...

00:15:28: What do I have to do?

00:15:29: Like fulfill some rules because there's sonnets in a dinner

00:15:33: party book!

00:15:34: Yeah exactly yeah absolutely so.

00:15:37: the authenticity of person and place.

00:15:40: thats what i really look for at a dinner pie.

00:15:44: And now if said out loud im like Remember that myself Because it's easy to forget isn't there?

00:15:51: sometimes you do go into like a default autopilot and

00:15:57: Do

00:15:58: what your you kind of maybe unconsciously just try in, you know appease.

00:16:02: two yeah expectations

00:16:06: To fit into the expectation of yourself which may be Yeah projecting.

00:16:10: Yes And

00:16:11: this is great.

00:16:12: quote

00:16:12: This.

00:16:13: I love these quotes so much.

00:16:15: I am not who i think i am.

00:16:17: I am NOT WHO YOU THINK I AM.

00:16:19: I AM WHO I THINK YOU THINK I

00:16:22: AM.".

00:16:23: Wow, okay!

00:16:24: So I'll listen to Press Path and think about it?

00:16:27: Yeah

00:16:29: yeah do write that down because It isn't like a wordplay...it is so truly experience of perception.

00:16:40: We need a little closer to the mic, I just got an hint from outside that we're gonna get beaten after if not.

00:16:47: So uh yeah...I am who i think you are!

00:16:55: And it's a thing for dinner parties which Me and my girlfriend tried to do this a couple of times now, which brings me into the next bottle.

00:17:08: We did some blind tastings just for fun.

00:17:10: like every guest brings their bottles wrapped in aluminium foil And then you have a sheet

00:17:17: A

00:17:17: year country.

00:17:19: I mean You can go super detailed or say it's red or white wine Which is actually not so easy if your black glasses and you don't have your eyes to see, it's actually much more difficult...

00:17:30: ...to

00:17:31: taste if its black or white.

00:17:33: Black or white?

00:17:34: Red or white?

00:17:35: because we really underestimate which part of the eye is playing in there.

00:17:40: If you only have your palettes It isn't as easy sometimes.

00:17:45: And next wine I'll have with me will give you blind.

00:17:50: I'm going get some new glasses.

00:17:54: I can reuse this glass.

00:17:57: I see you take your zero waste policy.

00:18:02: Everywhere, always everywhere for everyone not all the time.

00:18:08: So we're gonna taste this wine blind.

00:18:10: now i'm going to pour it out of the bottle wrapped in aluminium foil and then just let me know what's on your mind?

00:18:18: What do you smell ?

00:18:19: What did you taste?

00:18:22: Smells German.

00:18:23: It's true, one point.

00:18:27: Oh really?

00:18:27: One point to England!

00:18:31: Yeah it is from my favourite German wine regions.

00:18:40: There are two points.

00:18:41: Okay

00:18:42: dammit, okay

00:18:44: Riesling.

00:18:44: Really

00:18:45: good.

00:18:46: Wow its got an amazing texture

00:18:50: and

00:18:51: the sweetness just

00:18:52: there

00:18:52: but kind of drops.

00:18:55: Almost you think you're getting into a sweet wine.

00:18:58: exactly texture, but then it's not.

00:19:00: that's really interesting.

00:19:02: It's One of my favorite style of wine and also the wine star which brought me in to wine And its riesling cabinet Which is a wine?

00:19:17: which has mostly A big amount of rest sugar in it.

00:19:22: That's the sweetness But also on the other side enough acidity to balance it out.

00:19:29: That's what you just said, like the sweetness comes but then goes again and still stays long on the palate.

00:19:36: And it is from one of my favorite wine makers as well Nick Weiss shout outs!

00:19:42: It´s a Boxstein cabinet from The Mosul.

00:19:48: The good thing is, it also only has nine percent alcohol.

00:19:51: So... It's perfect for the summer.

00:19:53: or in Germany we say a card-rived wine and so.... ...it's not making you tired!

00:19:59: That's really nice bottle for a nice summer evening.

00:20:04: And its' also perfectly paired to Sichuan food For example To spicy foods..to have this sweetness balance out the spiciness.

00:20:15: eat spicy food, I always open a bottle of this wine and i can remember when I started this wine podcast five years ago.

00:20:25: And I brought this bottle back to my Shared Flat.

00:20:29: everybody was like what's that?

00:20:31: I never drink wine like this!

00:20:32: Wow it tastes like Sprite.

00:20:34: you know It is like a good way To start into Wine because it doesn't want too much from You.

00:20:42: Yeah When you drink too much of it, go into the dry direction anyway.

00:20:49: But for a beginning... For me this is always a bottle I like to share.

00:20:54: that's why i brought it today and uh..I hope you enjoy it!

00:20:58: And also to the spicy honey pizza.

00:21:00: there would be great thing i think to go by!

00:21:03: Before we try Sichuan Chengdu Spicy Chinese Food.

00:21:16: It's super nice because it balances out the spiciness with the sweetness and I think is just a good way to not die when you eat too spicy.

00:21:31: And what role plays the tea?

00:21:36: You served earlier in your hospitality in your art of hosting.

00:21:43: Hosting that tea is osmanthus black tea, the osmantheis flower bloat at autumn so all time we smell it and know how to start.

00:21:58: and also its the meet autumn festival which matches the monkey perfectly.

00:22:06: And the festival is, what about?

00:22:07: Can you tell me more about it.

00:22:09: So first of all It's a mostly important festival in the autumn and also for us Is not only a festival Its kind like today Whatever your are.

00:22:21: You look at this Like the Fumu.

00:22:24: The Mu is the Ming Ruo And you feel that Mu wrong.

00:22:31: Make everybody together People back to their home.

00:22:34: It's about reunion.

00:22:36: So this is like the festival.

00:22:38: Like

00:22:39: bringing people together as well?

00:22:41: Yeah, so actually we really admire the mu.

00:22:45: You can see the mu cake and also respect the seasonal food season how they turn down.

00:22:52: And today I bring these ingredients over to this little seat.

00:22:58: Actually in China that represents the endless circle of life.

00:23:04: So this is also... Very

00:23:06: deep.

00:23:06: I love it!

00:23:07: Yeah, so This Is Also Why The More Kick, the inside It's a Megat for that.

00:23:12: Oh nice With China such an interesting country in so many different ways And one of my favorite artists is Ai Weiwei.

00:23:22: Obviously

00:23:23: He had his studio before In Berlin and

00:23:27: like... Good bunker i think.

00:23:31: What is it?

00:23:35: Within China, there is you know this kind of industrialism and then there was this

00:23:41: rich

00:23:41: heritage.

00:23:42: You know the respect to a kind of pre-industrial Relationships.

00:23:47: do craft into nature.

00:23:50: Yeah, you're definitely very much in touch with the seasons With.

00:23:56: I'm so impressed by how present you are Despite all the chaos going on today.

00:24:02: just so present.

00:24:07: Is it just you or is there a kind of movement in China to stay grounded on these practices?

00:24:16: So

00:24:16: actually,

00:24:17: this really old.

00:24:19: Actually we have four seasons but the Chinese calendar has twenty-four seasons each month.

00:24:26: two season so they are called twenty-five solar terms.

00:24:29: and until right now We follow those rules to choose food For example, like the winter.

00:24:38: The winters already have many different season changes so people really respect that.

00:24:45: So for example when you eat things cold or warm Like mid-autumn festival is actually a Chinese crop season.

00:24:57: Oh

00:24:58: yeah, a lot of crops Shanghai, the high rate crop.

00:25:01: It's really, really famous.

00:25:02: But the crab is cooler so we always drink this warm rice

00:25:08: alcohol

00:25:09: to balance.

00:25:10: also use the vinegar and the ginger So that way Chinese people can balance their food.

00:25:20: You have to try it!

00:25:21: Really good.

00:25:21: And what wine would you drink with this crab?

00:25:23: I'll give

00:25:25: a small personal tip Yes Because i was in Spain in Andalusia.

00:25:33: So I really like sherry, yeah the wine and the sherry actually is perfect match to the crab.

00:25:40: Oh my co-host also loves sherry he's so into

00:25:42: it.

00:25:42: Yeah especially like Rororozo or Amadeodo... It's a perfect!

00:25:48: Our home tradition.

00:25:49: so if crab season always have sherry.

00:25:53: Oh nice that's cool!

00:25:54: Crab and sherry okay?

00:25:55: That was not on my list but

00:25:57: now it sounds great.

00:26:01: Yeah, you will try.

00:26:02: And also the crab we like to cook with this kind of really fresh way.

00:26:08: so it's just a steam.

00:26:10: So don't put any salt or anything.

00:26:13: Just steam with the ginger.

00:26:14: Very

00:26:14: pure

00:26:16: and you drink the wine.

00:26:18: You're gonna feel all this flavour out.

00:26:20: I think that actually brings us to our next

00:26:24: part

00:26:24: which is Wine or drink pairings to food, which is a very interesting and sometimes in the wine world also controversial Topic because people are like mmm.

00:26:39: I prefer to order a bottle instead of going into this pairing But what?

00:26:44: how do you see that?

00:26:45: What was it in your restaurant for example?

00:26:48: Do you mean the difference between going

00:26:50: pairing or bottoms?

00:26:51: What do you think about pairings in general, did you have like also non-alcoholic pairings.

00:26:55: Did your mind pairings... Yeah

00:26:57: we had a non-alkolic pairing and alcoholic pairing mixed pairing.

00:27:02: yeah

00:27:03: I liked it!

00:27:04: I like offering The most bespoke experience to their most engaged guests but In so many of the cases, it becomes theatrical.

00:27:17: It's difficult to have or keep a relaxed experience when you're doing that because there is so much curation and detail And there are so much anticipated explanation Of everything The whole night.

00:27:38: A theatrical performance where you're not really relaxing as the guest and certainly not as the host.

00:27:45: You are not relaxed, you cannot

00:27:47: even focus on it because It's going so back and forth round-and-round.

00:27:51: So I have mixed feelings And in most cases i would choose to go for a bottle and have no fuss Just enjoy the evening.

00:28:01: In most cases that is why we dine Together, that's why people converge to meet and two engage with each other socially And that's a really important intersection of life dining together.

00:28:16: Of course yeah

00:28:17: as soon as you just crush the experience by

00:28:22: dictating

00:28:23: You know

00:28:25: what has to go with Watson?

00:28:26: Oh this is my expression of blah blah blah.

00:28:30: it really does crush somebody evening.

00:28:35: But then you get the like, one percent of guests who are just there for that.

00:28:40: So it's difficult to balance.

00:28:42: as a restaurateur You want To offer that premium experience For the nerdy guest That wants know every detail about Every grape, every type of fermentation, every producer.

00:28:55: Yeah but maybe one-to five per cent Of your guests Are into that.

00:29:01: One to five percent only,

00:29:02: wow.

00:29:02: Oh yeah very small.

00:29:03: Yeah most people just won't have a good time

00:29:05: and that's

00:29:05: the point of dining right?

00:29:07: I think it sometimes can be nice because you can explore A lot different wines in one evening which might not drink else.

00:29:17: You know when i order a bottle or two i'll have Two wines but when i have like eight different glasses even if i don´t Like all them i always say bad bottles are also a good bottle Because he will not order again.

00:29:30: I would always train the staff not to tell people how something was made.

00:29:35: How something is made, for me it's boring!

00:29:39: Maybe because i'm a chef...

00:29:42: But that's special from a chef?

00:29:44: Because normally you have this decaredus made by Arnie and he lives in Brunnenburg with three pigs and sheep.

00:29:51: It comes just as lecture.

00:29:54: And so one thing That is interesting about this product and it can be different from every member of staff.

00:30:02: so like to you know This member of stuff.

00:30:05: call her Chloe.

00:30:06: Chloe what?

00:30:07: Is that your interested about this wine or this cocktail?

00:30:10: just say that Just one sentence, then leave.

00:30:15: It's just.

00:30:15: it just peaks their interest.

00:30:17: And then if they engage back If they said wow that's fascinating tell me more.

00:30:22: Then you know they want to know more.

00:30:24: and then give them the lecture about what altitude the grapes are grown at.

00:30:28: You can go into that, but in a very least just say something interesting... ...and

00:30:35: leave!

00:30:41: And

00:30:42: I also heard like sometimes they're even like tea pairings as well.

00:30:46: Yeah, the rest one with teapairing which was not so very interesting because that The world of tea is so deep and rich to each other.

00:30:53: people in Europe don't know i guess but it's It's really a whole universe.

00:30:59: actually

00:31:00: In Taiwan there have special tea club.

00:31:03: its a tea Club yeah?

00:31:05: They do Tea Party.

00:31:08: It's super cool.

00:31:09: Yeah, I'm sure there are tea sommeliers out as well.

00:31:11: There

00:31:12: are?

00:31:12: For sure!

00:31:14: It's so many.

00:31:15: So for the season and also they have a new one... how to say it?

00:31:21: The really young ones or old ones together is very different.

00:31:27: Yes, it's really worth looking into that because Flavor and also for the body it feels different than just drinking coffee in a morning.

00:31:37: For example, this is totally different if you drink tea in the morning or coffee.

00:31:41: So we're not drinking tea now We're drinking red wine.

00:31:45: And I heard my friend Doug here has also story about his lovely winemaker Kabul from Austria which is good or go which I really adore.

00:31:57: Super cool people, super good wine.

00:31:59: and now we have this new edition they made, two-twenty four together with Jamie Hayen who did this amazing cover.

00:32:06: so i think uh...i'ma just um..pour it is in!

00:32:10: And let's talk about these beautiful people.

00:32:15: oh a lot of color already.

00:32:17: okay

00:32:19: You work with them already?

00:32:20: Yes, Stephanie and Edward.

00:32:23: They are the most rock-and-roll couple

00:32:25: in

00:32:25: wine.

00:32:27: Shoutouts!

00:32:30: I think a lot about nature... Biodynamic

00:32:33: really low intervention.

00:32:35: There's

00:32:36: more people that get what i mean when they're part of nature.

00:32:44: Yeah, so it's way deeper.

00:32:46: It's something that I've not yet been able to describe simply.

00:32:49: but and There is What seems blindingly obvious to me?

00:32:55: Is the you know we are nature?

00:32:58: So yeah You know what in.

00:33:00: I'm kind of curious like when people say like what is nature.

00:33:03: do they think about?

00:33:05: you know Planet Earth isn't like thinking like koalas or anything of a jungle.

00:33:11: But where were we?

00:33:13: what is Nature And where does it stop?

00:33:17: That's what

00:33:17: I'm kind of interested in psychologically.

00:33:19: It

00:33:19: doesn't really stop, actually!

00:33:23: But that is definitely not clear to the majority Of The Human Race because if it was people wouldn't do the things they Do.

00:33:35: you know eating processed dead food living in sterile kind of plastic boxes in urban environments where there's not no fresh air, there is no fresh

00:33:45: food.

00:33:46: Like we are now!

00:33:48: But you

00:33:49: see where I'm going with this.

00:33:50: and

00:33:52: the more i wake up to this truth so this reality that We Are Nature And as a side note I have proof That We Are nature.

00:34:02: If anybody was listening and was like No...we're separate from nature.

00:34:07: There isn't an interesting argument.

00:34:09: So we have this abstract thought, you know humans as a species right?

00:34:14: No other species.

00:34:16: Nothing else on Earth has abstract

00:34:18: thoughts.

00:34:19: so there is an argument to be had.

00:34:21: but then it kind of falls apart very quickly.

00:34:24: and so It gets really interesting when you think about from the perspective of microorganisms Microbes which are everywhere.

00:34:32: they're all over our skin When were baby coming down

00:34:39: through

00:34:39: our mother and we have no contact with microorganisms up until that point, which suggests there is no inherent

00:34:49: inbuilt

00:34:51: microorganism to the human baby.

00:34:53: But then as we become part of you know earth and exposed oxygen environment We are occupied by microorganisms and we wouldn't die immediately if they left us, but it would last very long.

00:35:14: they are external life-forms to us.

00:35:17: So how could we not be of nature when we're powered by this external nature?

00:35:24: No one would debate that microorganisms in nature.

00:35:27: and so, for me it seems like evidence that we are... Not anyone is contesting but maybe they do

00:35:34: know what you mean!

00:35:38: This is just a fascinating subject because As a species,

00:35:44: we

00:35:44: have left nature.

00:35:46: We've left it.

00:35:47: It's like okay see leaving the house when you're a teenager Like seeing mom to your dad Left.

00:35:53: yeah I mean no more nature.

00:35:55: You know were living in as described urban environments with No Nature Eating processed dead food and drink.

00:36:03: And you know fizzy?

00:36:05: You Know non-natural

00:36:06: products

00:36:07: wearing my plastic clothing and you know just so detached.

00:36:11: And then we could say, oh well why am I you know?

00:36:14: Why is my mental health bad?

00:36:16: Yeah, totally.

00:36:18: You're not part of nature.

00:36:21: Of course health has to be connected through natural systems Natural food, natural air Like how can... But what i'm saying seems so blindingly obvious.

00:36:32: but the

00:36:34: vast

00:36:34: majority of human civilization isn't

00:36:37: doing that Isn't OF THAT?

00:36:40: And Stephanie and Edward are like the poster couple of nature, they just live it.

00:36:47: They breathe that...they're so connected!

00:36:50: So grounded you know?

00:36:52: Everything about them their personality seems to be so much of that spirit.

00:36:58: I went

00:37:00: on a bit of tangent there but It was worth

00:37:03: it.

00:37:04: The perfect example what we have in our class now because pure nature in my opinion and not artificial.

00:37:10: And also it shows to me that wine is not only like a drink, but also transporting where comes from the soil, the terroir... ...and people who make it with philosophy behind them.

00:37:23: I think you can really taste this bottle.

00:37:27: It would fit good for pizza.

00:37:30: Good ogre always goes with a good pizza, go for everything basically.

00:37:35: But I think it's important what you said that

00:37:40: like

00:37:40: too much artificialness gives your headache also in one!

00:37:45: Yeah yeah.

00:37:46: but Stephanie

00:37:47: and Edward when i went to their vineyards do you know why?

00:37:50: We were driving through Austrian hills right... And we saw all these kind of manicured

00:37:57: vignards

00:37:59: just grass No, just grapes and grass.

00:38:03: And you go to their vineyard... ...and they point that out!

00:38:05: They're like oh look how clean and manicured.

00:38:08: this wine region is.. ..and then you get into their wine yard.... ...and there's thirty different weeds

00:38:16: and

00:38:17: thistles growing between the wine..... ...and your'e like wow doesn't the weeds steal the nutrients away from the grapes?

00:38:26: I'm like, oh isn't that bad?

00:38:29: Isn't there a problem.

00:38:31: And they said something so profound.

00:38:34: They said to me we in life We come up against friction with it but we come up again.

00:38:46: stress.

00:38:47: Now that's stress makes us stronger.

00:38:50: yeah

00:38:50: without your fiction.

00:38:52: We won't Life will be boring.

00:38:54: Yeah, we need Friction we need challenge.

00:38:57: we needs over

00:38:58: from girls

00:38:58: women Challenges to make us strong and so do the grapes.

00:39:03: Yeah, I was just like

00:39:05: Wow.

00:39:09: It's also a bold move to do it differently than all the others around you You know?

00:39:13: It's always.

00:39:14: there is sometimes a little Exhausting to be different then other people but yeah i can taste.

00:39:20: its definitely worth

00:39:21: it.

00:39:22: Yeah.

00:39:23: So when I drink it ,I feel a bit of an image.

00:39:28: I don't know this one, but what i feel is that she's a girl and... She likes read books.

00:39:38: And have like in the library feeling because inside of her I felt the ink!

00:39:44: The little bit of the ink

00:39:46: taste.

00:39:48: This girl dresses like pure color.

00:39:52: It's not a drink, it is pure colour.

00:39:55: I have this image!

00:39:56: Wow that was amazing and one of the most beautiful descriptions about a white colour.

00:40:01: That's really nice.

00:40:02: We should

00:40:02: send that to Stephanie & Edward.

00:40:05: True yeah

00:40:06: well... Yeah because you might know this but Good To Gow are very famous Because they're labels.

00:40:13: Not This Label But their normal labels Are The Faces Or They're Different

00:40:20: Family member.

00:40:22: A fictional family.

00:40:24: So imagine your imagination comes up with a daughter, father and mother, grandmother grandfather son cousin uncle auntie.

00:40:34: Imagine you just create fiction And draw

00:40:38: their face.

00:40:39: That's

00:40:39: the labels of different wine because it represents the different terroir in their winery.

00:40:47: So, up on the big hills you'll have the grandad and grandma.

00:40:52: Somewhere in the middle of the hills... ...the mother or father.

00:40:55: down at the valley there are young kids.

00:40:58: The teenagers

00:41:00: which

00:41:01: is very similar to what we were just channeling

00:41:04: I feel.

00:41:05: but yeah

00:41:06: It's really cool.

00:41:09: Like, we're slowly coming to an end here in our aquarium.

00:41:14: But what I would like from you is that any hosting tip You can give out to people who are a little afraid of...I always wanted to invite my friends for parties but i'm always afraid doing so many mistakes.

00:41:28: Is there anything you could give them?

00:41:32: Give them some power and overcome their fear.

00:41:35: Yeah So sometimes You go to the friend's home, you get awkward because... ...you don't know what can be done.

00:41:44: And my tip is that if I do a hosting,... ...I will not completely finish it and leave some unfinished.

00:41:55: So they are kind of familiar with setting up everything.

00:42:02: so.... After that, start.

00:42:04: This is cool to include them in the happening.

00:42:10: It's nice!

00:42:12: So I don't have a good tip as that... That's really good tip and i'm genuinely gonna make a mental note of it.

00:42:19: Good tip we record!

00:42:22: And novelty?

00:42:24: takes from that.

00:42:25: but the more novelty you can introduce, the more memorable.

00:42:29: and I think one of most essential takeaways of a hosting is if you remember it then thats great.

00:42:37: But don't remember!

00:42:39: It's very fascinating thing to consider like... If experience is forgettable how good does the experience?

00:42:47: You know?

00:42:48: I think about it alot And on a practical way.

00:42:53: Just make sure this is very practical almost boring, but if you Make your life difficult and You're trying to cook some technical pasta dish And you're not that good at cooking pasta.

00:43:08: I knew you spend half of the evening stressed trying to make pasta.

00:43:14: Your guests are now having a good time.

00:43:16: Well, maybe they are.

00:43:17: They're all having a good time drinking alcohol but...

00:43:20: Not with

00:43:21: you!

00:43:21: And their experience of you is not great and that's a shame.

00:43:26: End

00:43:26: to memory.

00:43:26: like I said

00:43:28: yeah.

00:43:28: So make it easy.

00:43:31: just plan dishes that are done Make sure its dressing them together at the end or very simple But so you can relax and just like get into it.

00:43:45: You know, getting to some... Get present!

00:43:49: If your thinking about what does this person think of my bathroom?

00:43:53: Oh its my bathroom.. Forget that shit.

00:43:55: Just drop at all as they come in.

00:43:58: Just Drop It All Every... Just Get In The Present.

00:44:01: Do whatever it is do some... I don't Know What Exercise Will Get You There but Like Do Whatever That Is And Get Into the Present Moment.

00:44:09: My tip is just bring a good bottle of bubbles and

00:44:12: then

00:44:12: it's all set.

00:44:15: You can never go wrong with that!

00:44:19: Thank you so much for your time here, I think we had this super nice conversation... ...I'm going to close the podcast with little freestyle rap if its ok because i am also a rapper not only wine lover & podcaster.

00:44:33: First of all, thank you Penny.

00:44:34: Thank You Darlis for being here!

00:44:36: Thank you AG for this super silent dishwasher because I didn't realize it's actually running which is so nice.

00:44:43: So and thank you to Tillman our podcast producer.

00:44:47: Thank you to the people watching and hearing outside of our aquarium.

00:44:52: And now we'll just say This recording was super nice.

00:44:56: then the dishwasher.

00:44:58: Yeah, it's super silent and United sister party.

00:45:01: It's the after because I'm here with Douglas McMaster.

00:45:04: And yeah, it was really a lot of fun.

00:45:07: I'm curly in.

00:45:08: this is Penny Kwan and i have to say I've never been on The ifa before but yet?

00:45:14: It wasn't party galore.

00:45:15: Thank you.

00:45:16: I am curly Douglas penny.

00:45:17: This is tunda special from the ifa and we're.