Aunty Donna Podcast - The Cold Cut Era

Episode Date: July 15, 2025

Or - Recording On A Friday After Writing Drem For Four Days Era.  LINKS  Buy tickets to our DREM World Tour https://tour.auntydonna.com/ Follow @theauntydonnagallery on Instagram https://bit.ly/auntydonna-ig  Become a Patreon supporter at http://auntydonnaclub.com/  Join The Aunty Donna Club: https://www.patreon.com/auntydonnaSee omnystudio.com/listener for privacy information.

This episode is brought to you by us and our new sketch comedy hour DREM hitting stages globally now. Book at tour.auntiedonna.com A listener production And welcome to the new cool era of Aunty Donna. That's right, we're done with the old era, we're done with the new era and we're kicking things off with the new cool era of Aunty Donna. That's right, we're done with the old era, we're done with the new era and we're kicking things off with the new cool era. I'm Mark Bonanno, I'll be leading the charge into the cool new era with a couple of very special guests. You can check out our podcast, the visuals for it, at the Aunty Donna Club dot com or something. It's powered by Patreon.

Search it on Google, it's a lot of fun. And hey, while you're at it, why don't you buy tickets to our new show, DREAM. You listen to The Antidona Podcast. The greatest fucking podcast in the world. Burning my contact and sometimes a guest. We hope you enjoy the motherfucking podcast. Ooh baby, I love your way every day, yeah, yeah

I want to tell you that I love your way every day, yeah, yeah I want to be with you night and day, ooh baby, ooh baby, oh please. That's right everybody. The old era is over. The new era is over. But Aunty Donna is now entering the new cool era. We want to apologise for last era and how the era before that ended. Those are two things that I think we've been very open

about just how sorry we are, where the podcast went, what happened, but this is fresh. This is new. This is a mortadela that's been sitting in the fridge for a week and now you're making a sandwich. This is, you went to the shops on your way home. You got that Mortadela Mortadela cup fresh and now you're having that in a little sandwich right now and that's what we've done. I, me, Mark

leader of the new cool era. Mortadela is like it for my guests who are here today Mortadela is like kind of a an Italian of Strasbourg, but it's not as rotten. It tastes quite nice. Big slices, big round slices. You can get it with olives or cracked pepper or both or without either. Big thing in my house, still is to this day. Now cool new era I have two cool guests, two cool people, two new people that I've brought on to launch this era.

And I'm going to introduce you to them right now. And I love them. I think you're going to love them. The audience that is. You're going to love them as much as you love a fresh mortadella sandwich. Let me bring on, it's like a pork mix mortadella. They kind of like smush it all together and comes out in like a paste and they put it in a big round tube. You cut up, put in your sandwiches.

Anthony Bourdain's favourite sandwich was a Mordela sandwich. We're talking about cool people like that in the cool new era which we won't apologise for and will never need to. Although based on the looks of my guests, the faces of my guests, maybe I assumed a bit, assumed a bit much there. Let's see where it goes. Don't move the table. So there's a table that we have.

It's on wheels. I believe the wheels can be locked. We haven't locked them. We need to lock them for the next podcast recording because I keep getting pushed around. Now I am so excited to bring on these two new cool guests to launch the cool new era. No music, no changes to the background or our clothes. This is the new era of cool. The new cool era, not to be confused with the new era, which didn't last long, but this new cool era has been built to last with that over the brief conversation that we had prior to recording this. Which the new era did not have. Could have helped it. But like a fresh delivery from Don

of Mortetella vlogs. No don't leave. No one of my guests has decided to get up and leave and the other one's moving the table around too much. Please come back, please come back. It's the new cool era, don't. I don't want to have to apologize for this one and start again. I don't, I don't, it's too much. It's been too much apologizing.

It's been too much restarting. We can only, like a car engine that's gotten mortadela all through the oil system. I don't want to have to go and pay like a car engine that's gotten mortadella all through the oil system. I don't want to have to go and pay for a new engine. That's four grand and it's an old car. I'm better off just buying a new car. If I'm paying that much for a new engine for meat. We're not doing that. We're lubing up the engine with a hot and spicy sauce that is designed for cuts. An oil, a lubricant, but if the engine was a sandwich, you put a bit of mayo on it, you

put a bit of mustard on it, that would be the sauce that would lube up the sandwich. We're talking oil in a car, not sandwiches in a car. We're done with that. Old is out, new is out, new cool is in. I got two guests. We're ready to go. We are as we are ready to go, like a Mortar Dallas sandwich at a cafe in one of those glass cabinets that

was made fresh that morning. And you've gotten there at 9.30. They only opened at nine. So I haven't been sitting there for that long. You can trust that the chefs making the sandwiches would have thrown out the old ones, made a fresh one this morning. That's what we've done with the podcast. Mark? Mark? I need help! I need help!

It's too much for me to just do! Zach, it's too much for me to just do on my own! I need help! Come in with the characters! Do something. I just think we wipe this era. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,

no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no And nostalgic meats, comparing it to cars. We can rename this the cold cut era? No, no, because then we have to cancel. We can't do, the cold cut era can't sustain 450 episodes.

No, the cold cut era can be half an episode long. No, no, what we're building, if mine era doesn't even last half an episode, that is pathetic. I can't go home to my mother and tell her that. Here's what I propose. We have the old era, the new era, the cold cut era. Please. And then we introduce a new era, a fresh era right now. Fresh era. The fresh era.

But the cook... If it's don't let me introduce a fresh era. You need to because I'll get caught up with some sort of dally situation. Well then we need a different name for it then. This could be the cool new Fresh Era. No, this is the cold cut era. All you decide is how long it goes for. It needs to at least last one episode, please. Okay, bring in the characters. And I'm happy, we are renaming this.

I'm not comfortable with an era starting like this. Why? Why? You spent, talking for 15 minutes talking about Mortadella. I was trying to be affable and bring this in with a big, you know, I'm not comfortable with an era starting

with 10 to 15 minutes of discussion on Mortadella. I am comfortable with 450 episodes of an era called the cold cut era. Look, cause there- If you always want this show for 450 episodes to be about different cuts of sliced meat. No, no, no, no. Which I could lead. I know my cold cuts. I know them like the back of my hand.

Nate 10. What? Alright, well, I mean, you've got umbre my hand. Nine ten. What? Alright, well, I mean, you've got umbrellas. Ham is an umbrella, right? Because there are many different types of ham. Don't start with nine ten cold cuts and then say umbrella. Because ham is an umbrella, it's a leptoporus. What I'm saying is, is ham one of those?

Because I could almost fill up ten with ham. Okay, do ten hams. Ham off the bone. That's one. That's a fresh ham. That's a non-processed ham, right? That's fresh off the bone. Bone straight off that pig's leg.

Ham comes from the leg, right? You've got champagne ham, right? Slightly more processed, bone removed. Honey leg ham. Have that beautiful honey taste through it. You know, straight off the, ah, I'm out of hams. I'm out of hams. You know, you've got your pastrami ham. No, I'm off ham. I'm done with hams. I only had three in me. You've got your pastrami. God, let's start with the salami.

I probably could do 10 salamis. But that's all right. You don't have to, because you've got three hams and a pastrami. I only have a pastrami? You only need six salamis. You said I could name 10 cold cuts, you've named three hams and a pastrami.

These are all cold cuts. So now you've got six salamis, and then you're home free, brother. I'm gonna try and do six salamis for you, alright? Hungarian. One. That's one not my favourite at all but it's one of them. Suppressor.

Six. That's squished flat. It's squished a bit more long in its width not height. You've got cacciatore. Seven. So smaller. That's a smaller salami. Now, now, I've gone now. What I've done wrong is I've named all the shapes that I know, but there are different

types, there are different types of salamis, like Sicilian style salami, which can come in suppressor or cacciatore. No, doesn't count. Doesn't count. Doesn't count. Alright, I only had three salamis. So you had seven cold cuts, three to go, brother. Great.

Chicken loaf. Classic Aussie loaf, processed chicken, round, white. You'd remember it from your sandwiches? Eight. In primary school. Eight. That's number eight. That's number eight.

Two cold cuts to go. I got on my, no, I know, I know my, it's, when you're on the spot, it's a little harder. You told me you could name- Turkey, turkey, turkey, turkey, turkey leg, right? You told me you could, you could name 10 salamis. I thought I could. I just went a bit hard on the, on the types of salami. You didn't do a hot suppressor Hot Hungarian mild Hungarian. Yeah, I don't agree. I don't accept that though. Well, that's good for you because he didn't do it There are nine cold cuts and I'll tell you what this is a type of ham and look they're just coming to me now All right, Copacola

Copacola which is the Australian version of Garbagoo and with that Proshudo, I can keep going. Proshudo is a type of ham. With that is the beginning This is our beautiful launch of the cold cut era Play some action music Lindsay Well, when you're ready, no rush. No rush. It's a Um, well. When you're ready. When you're ready. No rush. No rush. It's uh, we got 450 episodes to fill. So no rush.

Mark, they don't, not every episode has to be about cold cuts. It's just the cold cut era. That is the beginning of the cold cut era! The rich history of the old era! The strong beliefs of the new era! And the occasional references to cold cuts. This is the cold cut era. Um, so to be clear, so to be clear, the cold cut era is, well, you know, what's it about?

It's about, let's start there. Let's start this era with that foundational layer that the other eras didn't have, right? Because we want this era to be as strong. And it's starting strong. And it's starting strong. It's starting with, it was starting with cold cut analogies where when trying to describe the era, trying to describe it, often Mortadella or Mortadella sandwiches, it's the cold-cut era and I'm explaining it Broden.

So either you don't wanna listen, either you wanna sit there with your diet coke, sip it away. And I just say, as someone drinking an apple juice, I'm glad you went for the diet coconut, not my apple juice. I need you to be a sponge, not someone sucking from a sauce hole. All right?

Be a sponge. Take this in. Because the more information you have about the cold cut era, the era I'm launching, and I'm starting. But we're all a part of the cold cut era. We're all a part of the cold cut era but it's mine. I Invented it. Why are they you? Well fell upon it was forced into it if I may but I'm taken to it like a

Like like a mortadella to a sandwich Like a prosciutto to a fancy eggs benedict. How about that? Because a prosciutto is an expensive meat. Now let's talk about why. Why do you always think that prosciutto, premium. It's aged more and it's processed more. No, well processed, what do you mean by processed? This is more involved and it needs to be stored for longer.

Where's it stored? I don't know, a fridge? Nope. Cool room? What do you mean by process? This is more involved than it needs to be stored for longer. Where's it stored? I don't know, a fridge? Nope. Cool room? Maybe. Do you know the answer? Yes I do.

In a big bucket of salt. In a big wooden barrel of salt. And let me tell you something, this is why it's so fucking expensive. You amateurs! Thank god I have been chosen to lead us into the cold cut era no no because you were chosen to lead us into the cool era and then you turned it into the cold cut era to be abundantly clear here Mark

Yeah. Yeah. Yeah. All right. Well, that's where we are now. So take it and do not leave it. Ads. If, there's no way. There's no way. They left at the end of the whole thing. There's no fucking way we're doing ads. And if we are, I don't know what's going on. Maybe, maybe if we are it's because we've,'ve gotten some of this expensive prosciutto off the back of a truck and we're selling it at a cheaper price to the ad men. Here's the ad. Hi, Zach here from Aunty Donna. Do you like prosciutto but find it too expensive? Well we recently came across a bulk amount of prosciutto. Legally. This Saturday. Well, we recently came across a bulk amount of prosciutto.

Legally. This Saturday, this Saturday, in the car park of the South Melbourne market, we will be selling prosciutto at half price out of our car. Towards the end of the day, it may even get to a quarter of the price of shop-bought prosciutto. That is less than the factory sells it to the supermarket. If you want cheap prosciutto, head down to the car park at the South End Almond Market. And I know you do because it is, we're talking $60 a kilo. Season C's apply, prosciutto was out of the fridge for a couple of hours before

we found the refrigerator big enough. But we put in an Esky to transport it. I want to be very clear, I would never just chuck it in the back of my wagon. I just gotta say there's about two hours where we don't know where the prosciutto was. How long do you think they, how long, how long do you think prosciutto's in that barrel? What's going on? The cold cut era's going on. We were gonna play two fan favourite characters. Yeah. Yeah. But, you know, I got a little ahead of myself.

I got caught up in some nonsense. And not only is that nonsense going to reverberate, that nonsense will not just reverberate through the rest of the episode. It will reverberate through the next five years of this podcast. Maybe. Because we are now in the cold cut era. Now Broden, all I want you to do is just open your ears, open your mind and open your heart. But not too much because cold cuts can create the bad kind of cholesterol. They actually clog up those arteries. Yeah, they actually clog up that heart. So just watch your intake. It's really the lesson. So I shouldn't have cold cuts? No, no, no. We need you to open up your stomach

and close up your arteries because it's cold cut talk time. It's cold cut talk time. All right. Cold cut talk time. So should I have cold cut or not? Not too much. Arguably none. But you should have, you should ingest the cold cut era of The Aunty Donna podcast into your ears. But not eat cold cuts? Guys I just thought something really funny. Just not too much. Can I tell you something really funny I just thought of? Yes. You know how vegans are always going on about this and that. I'd like to say to a vegan, yeah, but have you tried bacon? That's so rude. It's a horrible thing to do.

And tofu bacon's lovely. You can get really nice tofu bacon. Oh yeah, sure. Your tofu bacon. But has you tried bacon? Are you doing like a 2011 meme? What are you doing? I love bacon. You know pigs know fear. Are you doing a t-shirt from Target in 2011? I love you. That's great vegans.

But have you tried bacon? Pigs know. Pigs know when you're coming for them. They're screaming for you. Oh god. I hate this era. No, it's the cold cut era. I'm gonna bring it back, I'm gonna bring it back. With a tasty meat pack. The cold cut era where you were told that pigs scream in fear and then you're told about the delicious sandwich meats they become.

This is the new era. This is why you don't leave it to Mark to announce a new era. Now I admit, the new era was dark and I was encouraging all of us to kill ourselves to become one with the sun. But this era, this is just off. How long do you think it takes to cure a leg of prosciutto? Do you want to do, uh, take a guess, take a guess. 30 days. No, take a guess. I imagine there's chemical processes for mass mass produced prosciutto that quickens this process. Usually it's just done with salt. But I imagine like if I were to go to

Coles and get a cheaper prosciutto, it's probably not. We're saying traditionally. Okay. Six years. No. Got the number right though. It's six months. But it's not as good as six years. I'll tell you something else, right? Yeah. There's a vein in the leg of prosciutto, right?

The blood needs to be massaged out. If one drop of blood is left in that vein after you put it away for six months, the whole thing goes rotten, can't use it. That's another reason why prosciutto is so expensive, because if the blood gets rotten, then you've got to check it out. And that's six months down the drain. The vein in the leg of the animal.

I don't like cold cut month at all. Well no, it's getting good. It's getting good. Yeah, so a member of Sushi Mango. A member of Sushi Mango is here. Come here. How you going? Yeah, please.

I'm live right now. We're just talking cold cuts. How you doing, mate? How are you guys? I'm good, I'm good. What's your favourite cold cut? We're talking what you get down at the Dali, mate. Veal, veal.

Veal. Oh no, no, I like a salami. A good deal like a salami. Yeah. Kapakul or ham. Yeah, kapakul. Which is gabagul. Gabagul.

Yeah, the gabagul. Or you can get a nice sausage. Sausage. Sausage. Yeah, yeah, love the sausage. Cause then you can play around with that yourself and do whatever you like. Yeah, yeah, yeah, put some pork, you know, pork fennel, mix it up, little bit of lamb in there. Even do the beef. Sometimes me and my dad we do the

beef sausages you know, we make them up. Yeah you make, do you still make, you may have made the swarmies. You're still making me be on our podcast. How are you? So you ask, seriously calling, what about motadella? Oh mate that's the way, that's what started the cold-cut era. So we're now in the cold cut, we're now in the cold cut era of our podcast. The next five years is gonna be the cold cut era of our podcast. Our podcast in the next five years is going to be the cold cut era. Hey come to the restaurant and get a cold cut. Oh we'd love to come. Oh sure.

Take care. Thank you. Thank you so much mate. Take care, bye. See you around. We love the... look a little bit more... how... let me tell you this right now. If we were not in the era... if we were not in the cold cut era... I have to admit.

If we were not in the cold cut era of the Auntie Donna podcast would sushi mango one have been summoned I've never seen Yeah, we were doing the podcast You started talking about ham and shit and cold cuts for 10 to 15 minutes What the dollar and it's summoned Australian comedy group Sushi Mango. Yes. That is insane. That is insane. Maybe the next era should be Hot Baby era.

That I'm a little bit in shelf shock at the moment because Sushi Mango came in and talked to us about cold cuts during the cold cut era, it was kind of perfect, I couldn't Oh for us free cold cuts? Was that a free cold cut offer? You're saying come down to the You said come down to the Come down to the restaurant, they have a beautiful restaurant in Ligon Street Quite legitimately

Yeah, you've been Incredible, you want the spaghetti ala vongole You want to taste the food none they used to make The peppers and potatoes. What the fuck? One of the softest. You're never opening a fucking episode again. Why?

I started a whole era. I bought him one of Australia's premium wogs to talk on his show about Coca-Cola and sausage. Sausage? Sausage? Do you think we're going to maintain any audience that he brings over? No, but for the ones that are... Do you think we're going to maintain any audience full stop? Here's what I know.

Here's what I know. I'm just glad that some of the heat has been taken off me as a person that destroyed the original era and the last era. I'm so glad some heat has been taken off me. Well, here's what I feel like I know. I feel like the cold cut era won't last past this podcast. You're wrong. No, please. No, no, Mark. What I gotta tell you is the cold cut era is about so much more than cold cuts. What's it about?

Why anyone can be. The new era, the old era, was not just about old things. It was about, that's where, the old era was where we met Mugi, it's where we met Frogman, it's where we met South African Sam's, Dr. Love, Mr. Love, Mr. Sexy. Every podcast episode that you've ever liked came out of the old era. That's the good shit. Alright? And I believe... When you were young and virile, you listened to the Donna podcast in that era.

And I believe the cold cut era, if we don't hem ourselves in, if we really let go of the cold cut thing and just keep it as a name because that's funny, I believe the cold cut era could be our, to use a term I've learned in the last year that Broden will most certainly understand, I believe the cold cut era could be our attitude era. What do you mean? WWE in the late 90s, its era when WCW became its main rival, they started the era of attitude, which is kind of defined by Stone Cold Steve Austin. It runs from about 1996 to about 2002.

I'm not saying we're going to be as problematic as that, but what I am saying is we're going to make the big bucks with the cold cut era. I don't. Like I wasn't feeling great until a member of, what did you describe them as? The, the, uh, one of Australia's, uh, uh, premiere wogs. Um, so it's sort of summoned one of them. It did. And, uh, you know, we're not being spon, but you, I encourage you to go check out Johnny Vincent Sam's restaurant on Ligon Street, it's called Johnny Vincent Sam's Restaurant Day.

No, they don't. It's always, you know, they don't do bookings. So you got to get there early. The decor, beautiful. Like walking into Nonna's lounge room. And we get, and apparently the three of us get free cold cuts. Now I think you've all gotten a little bit of a taste of the lifestyles of the rich and the famous there. Yes, we do give each other free cold cuts. People probably sit at home thinking, going, maybe their life isn't so different tomorrow.

Well, I hate to break it to you. I'm getting free cold cuts up the wazoo. You think those Logies folks are going to the Logies for free? No, they all get a little bag of cold cuts at the end of that red carpet. This is my insider goss. The only insider goss you'll ever hear because this is the cold cut era.

Now, I'd be, no please. I have a genuine question about cold cuts that's actually just come to me. Hit me. I'm trying to eat less meat. Yeah. I haven't eaten pork or beef or lamb or anything like that for a while now.

That's great. I just eat chicken at the moment. Lovely. But I love a- Buk, buk, buk, buk, buk. Oh now. That's great. I just eat chicken at the moment. Lovely. But I love a... That's the sound that the chicken makes. Hello? Broden's trying to eat me. It's the spirit and soul of chicken incarnate.

Please don't eat me. Do you know what this era actually is? Yeah. And the era is, whatever we call them, this era of the last three episodes are actually the recording on a fucked Friday after riding Drem for four days era. That's actually what this era is. This is what this era will be. Completely brain-rotted fried men.

This is not an era, this is three eras. This is like those, you know when you meet at the tri-state point. Yeah. That's where we're at. But I have a real question about, I like a roll on the weekend. Roll. Like down a hill? No. Bread roll you dingus. I'm sorry. I like, I like to go to my local bakery. You dick is a bread roll. I just thought you meant you like to go find a nice big green hill. Let me... Strap yourself up.

You bozo! Arms down by your side, legs straight. Let me clean your clock. Yep, go. Ah. You bozo. Talking. Go. Ah. Yeah bozo. Talking about a bread roll.

Carry on. You love a roll on the weekend? Continue. I lost off and go to- A roll around in the hay with a beautiful lady. What's with you and- Dames. Careful there might be a needle in there.

Give yourself a little prick. It might be a heroin addict. Needle in the hay. Oh, I thought you meant a heroin addict that's just been in the bar. That's why we need injecting rooms in farms. Absolutely. I'm sorry, I should have said a huge component of the cold cut era is it's a little bawdy. It's a little bit bawdy. And it's also a little briny.

Then you would use brine to make cold cuts. If you want the cold cut ear to live on you need to let go of the cold cuts being a central focus. They have to come up. Yes of course. They have to come up and he has a cold cut question. We're in the middle of a cold cut question I can't wait to answer it. I say the sushi mango guy when he came in. Yeah. Beautifully dressed. Like, I could see the detail in what he was wearing. The jacket.

Wonderful grooms. Yeah, he was well looked after. I saw that Rod Laver sell out energy. Oh yeah, at three. Three sold out Rod Lavers. Yeah, that was a, that was a, oh my jacket is a little bit bad. I'll get a new one. As opposed to, oh my jacket is a bit bad. I'll get a new one as opposed to oh my jacket is a bit bad.

Anyway off to make some sketches. Which is the Donna aesthetic. Oh well, I gotta go make some sketch comedy. They're older than us, they started later than us and they're more successful. Now Broden, what was your question? Thanks Mark, I like to get a role on the weekend. I'm going to do it as if I'm on Q&A. Okay. You say, and a question coming from Broden. We have a question coming from Broden. Can I be, before you go to Broden, Mark, who is the cold cut expert, can you go to me first? I want to say.

In true Q&A fashion. I'm not an expert. I'm sure there are people, butchers screaming in the comments about my prosciutto facts. But Q&A throw to me first because I don't know much about cold cuts at all. Although I do love, did love a salami. Okay, we have Broden here. He's from Turkey Breast. Broden, do you have a question? I don't live in turkey breast, man. I don't understand what you're doing. Sorry. I don't understand that bit.

He's got cold cuts on the brain. Sorry. Sorry. You dink it. It says Mon Marency. You guys are here, cold cuts on the brain. It says Mon Marency, I read it as turkey breast. My apologies.

All right, Mon Marenancy, I'll take that. I'd like this question addressed to the panel. On the weekends, I like to get some rolls for lunch. I will get some nice knotted rolls from my local bakery. Then I will go to the deli section of this area. It is a bakery slash deli. If I don't want to have a ham roll or any other major meat, what should I be having in that roll for lunch? That's a great question Broden and listen, obviously there's a lot of people doing it

tough right now. The cost of living crisis is happening and there are factors at play beyond our country, beyond our nation. But there are things that can be done. Obviously, the price of cold cuts, they're not created in a vacuum. I know that if we were in power, we would be... Definitely not in a vacuum.

We would be putting a limit on cold cut prices and the cost of importing those cold cuts. There's a number of costs incurred. We would be doing what we could to lower those costs. And the cost of importing those cold cuts, there's a number of costs incurred. We would be doing what we could to lower those costs. As to the question about what you can be doing in the meantime, obviously it is going to take a few months to see that come into effect. Perhaps a salad sandwich with some cheese.

Maybe you could try a sort of a veggie burger, something like that. There's a number of things you could put in that roll. Even butter and Vegemite is a great option. But listen, I know we're all doing it tough. I've seen it. I see it all across the nation. I'm going to jump right in there and go off. So obviously you don't want to eat any meats

Well to be fair I was gonna say something similar cuz there's not a lot of fucking things Fucking things man But what I will say It's lost it. You broke him. You broke him. Oh you're trying to save her. Oh sorry. All I was going to say is very similar. But I truly believe one of the most underrated things you can have for lunch is fresh bread and a very nice butter. And why is it that butter costs so much right now though?

That's I guess my question to you. I don't know. Well I think you should know. I'm a meat man. I think. This is not the funniest episode. It's something that's made me cry with laughter. Okay. It's definitely not cry with laughter. Okay.

I doubt it's definitely not the funniest episode. The energy of it not being the funniest episode has been 30 minutes in doing Q&A. A better roll of cheese. And look can I say. It's really broken me. And Broden, in what era of the Aunty Donna podcast have you broken to this extent? Yeah, never. Not in the new era.

Not in the era before that. The old era. But what I meant to say. In the old era. I like having a roll for lunch. And I don't want to have to have ham. I was gonna have a ham roll, but maybe I don't want to have to have ham. I was going to have a ham roll but maybe I don't want a ham roll. Alright.

Yeah and people want variety in their sandwiches. That's an important part of Australian culture. That's an important part. Sorry I let you talk. I'm the meat man. His question was geared towards me at first. I feel like I should be allowed to speak. Yeah, sure, sure.

No, no, go. I'm sorry, you go. We all love variety in our sandwiches. That's a real Australian value. Ever since Menzies, we've had a broad... Ever since Menzies, we've had a broad... Ever since Menzies, he brought together a broad church of sandwich lovers, whether it be salad or ham, and that's what we're looking to achieve. Anyway, I'm good.

To close this out, what should I have on my rolls if I don't on ham? In my honest opinion, get a really expensive butter. Nothing else. How are you with fish mate? I like fish. A bit of smoked salmon in there as well. No no no. What?

Fuck off! He's having a swirly roll. That's a fucking fantastic swirly roll with... Dip it in some sugar milk you fucking child. With bloody sesame streets. Butter and Vegemite mate. Oh yeah? No matter what I say!

Lindsay can you bring up, get us some sort of backing music because I'd like to close out this episode of Q&A with a beautiful song about cold cuts. Yeah. Just anything, whatever comes up, it doesn't matter. Wow. Alright, here we go. Alright, here we go.

Cold cuts. Hi-ya-ho-ee. It's tough. It's a tough piece of music, I'll admit. Cold cuts. Sort of just atmospheric. It's tough, it's a tough piece of music I'll admit. Cold Cuts. Sort of just atmospheric. It's not really a beat, a melody. When I said it didn't matter, it was proven wrong. Cold Cuts.

Yummy within the sandwich. Maybe just get... Lindsay, maybe just... Cold Cuts. Take it away Mark. In the sandwich, it's a man. Just get Take it away mark You summoned him Do you remember when Sushi Men go cave in? Yeah man, on the cold cuts episode. You summoned him. I think I did. I saw him and I was like, you gotta come in.

I think I did summon him. What's his name? Cold cuts, cold cuts, cold cuts. Cold cuts, Cold cuts. Cold cuts salami. Cold cuts are a type of meat. Cured. And then kept cold.

I think that was Joe's cilantro. Keep them in the fridge. They come in a variety of styles and meats. Most meats can be turned into a cold cut. There's two Selenitri brothers. Yeah. One of them. Cold cuts.

One of the Selenitris came into our podcast. Cold cuts. While we were talking about cold cuts. I've never laughed that hard on the pot, I don't think. No, and it's during... GOLD CARD! Welcome to the new era of the Aunty Donna Podcast. You've been listening to the Aunty Donna Podcast. Thanks for joining us for another RIP episode brought to you by AuntyDonnaClub.com.

See you next week!