Gary O'Hanlon

What are they putting together?

Because I was only 21 and I was trying to teach myself.

And then there might be a jam or a tin or a sauce or whatever.

And I was like, right, I'll try and marry that with real ingredients.

into a sauce or a dish so before internet really took off or social took off well that was tricks that I used anyways to learn and figure stuff out whereas now you grab your smartphone and you can pick anybody any corner of the world and look at their work and then go backwards from there you know thanks for tuning in as always we're back next week with our culinary conundrums our dishes of the week and another great guest if you can leave us a review or share with a friend that really helps us grow to reach more foodies music

And don't forget to send in your culinary conundrums to food at goloudnow.com.

Take care.

Dishing It Out with Gary O'Hanlon and Gareth Mullins.

A Go Loud original podcast.

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Sounds better with us.

Welcome to another episode of Dishing It Out with me, Gary O'Hanlon.

And me, Gareth Mullins.

And coming up on today's show, a good, good friend of mine, Shane Smith, pastry chef extraordinaire.

Got a new book coming out, Loaf Tin Bakes.

Should be on shelves.

Absolutely brilliant, yeah, just a two pound loaf tin.

What a great, what a great show.

Because obviously there's so many cookbooks, in particular sweet pastry bakery books, and everybody's got a two pound loaf tin.