Chef Janine Booth

Okay, I'm going to grab one of these. Look, I'm from Australia, so there's a lot of weird American things that I've never heard of. This one's uniquely Miami. Okay.

Okay, I'm going to grab one of these. Look, I'm from Australia, so there's a lot of weird American things that I've never heard of. This one's uniquely Miami. Okay.

I'm going to have to try that today.

I'm going to have to try that today.

I'm actually shocked that you were able to fit that in your mouth. You must have a wide mouth.

I'm actually shocked that you were able to fit that in your mouth. You must have a wide mouth.

Wow, guys. I am really impressed. For a radio host, I mean... For slobs. This is awesome. You did really well. So this is a dish from Sunny Side Up. It is in Regatta Grove. And it's an Australian cafe concept. And so these are from my home country. They're Australian sausage rolls using Australian lamb. They're merguez spiced, curry spiced. And then a little mango chutney on there, which you got.

Wow, guys. I am really impressed. For a radio host, I mean... For slobs. This is awesome. You did really well. So this is a dish from Sunny Side Up. It is in Regatta Grove. And it's an Australian cafe concept. And so these are from my home country. They're Australian sausage rolls using Australian lamb. They're merguez spiced, curry spiced. And then a little mango chutney on there, which you got.

And some micro cilantro.

And some micro cilantro.

I mean, the palate. The palate on you. It's amazing.

I mean, the palate. The palate on you. It's amazing.

Is that pasta? What are we eating? Is that a gnocchi?

Is that pasta? What are we eating? Is that a gnocchi?

It's like a creamy parmesan gnocchi with truffle on top.

It's like a creamy parmesan gnocchi with truffle on top.

It was a true privilege. Thank you guys so much.

It was a true privilege. Thank you guys so much.

Now your room is forever going to smell like truffles.

Now your room is forever going to smell like truffles.