EATTL Learning — The EATT Magazine Podcast

Hi, and welcome back to English with Cullen so what I've done now is I've created a new series of lessons and in order to get those lessons you'll need to subscribe and the reason you need to subscribe is we are going to begin I'm going to begin to email you every week or if you would like an email every couple of days you can choose

Hi and welcome, back to English with Cullen, and in this lesson, you will be able to see a video of the words I am now speaking and if you can't see the video then please look for the link inside this lesson and it will take you to the video so, in this video lesson, we are going to do a memory test,

Step 1 Answer the questions on this link

Welcome back to the Sydney Seafood School Sydney Fish Market Podcast!

View the images for the Sydney Seafood School podcast https://eattmag.com/sydney-fish-market-cooking-school+

Join Cullen and Roberta (the Manager of the Sydney Seafood School) at Sydney Fish Market. Combining her passion for food with her skills in writing Roberta is also the author of the Sydney Seafood School Cookbook.

Roberta's insights in our podcast interview include details on how to protect the delicate flesh of fish.

Plus how to read the colour of fish when cooking and a few hints and surprises on when to heat up, cool down and at what temperature to serve dishes.

Throughout the interview, we learn about an exceptional selection of bread used to accompany many seafood dishes at the Sydney Seafood School. These include a range of flatbreads and other loaves including the Sydney Seafood Schools favourite for soaking up the best juices from every delicious dish. If you are also looking for something new to try with your seafood delight, the Sydney Seafood School reveals an extraordinary salt used in many recipes at the school.

Classes include live cooking demonstrations, hands-on cooking experience and dining with a glass of wine

Perfect for beginners or those with more culinary flair. The Sydney Seafood School team at Sydney Fish Market inspire everyone with a fun and engaging cooking experiences.

Sydney Seafood School cooking classes change regularly and below is a sample list.

Please remember that these will vary from season to season:

• Quick n Delicious - Three 30-Minute Meals
• Great Aussie Seafood Barbie
• Sensational Simple Seafood
• Italian Chef hugely popular contestant on MasterChef
• Fast & Fabulous
• Spanish
• Mediterranean

Learn more about the Sydney Seafood School cooking classes from Sydney Fish Market https://www.sydneyfishmarket.com.au/seafood-school/cooking-experiences where you can book by phone, online or in person.

Sydney Fish Market Prawns for an authentic barbecue[/caption]

Sydney Seafood School Cookbook

For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the fantastic array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Sydney Seafood School Cookbook https://www.sydneyfishmarket.com.au/seafood-school/sss-cookbook is also, available on amazon.com.

Cullen is more than keen to try a few dishes recommended during and after the show.

Armed with the skilful help from the team at the Sydney Fish Market he manages to buy some of the best seafood of the day. Combined with some tips and tricks from Roberta and Alex in our previous interview An untold story from Sydney Fish Market Cullen makes his way via the Manly ferry to Manly where he plans to cook up a storm after asking a few friends to lunch.

The cooking podcast from that day will be released later in the season so stay tuned to find out more about how well we did with what we learned with the team and Alex from Sydney Fish Market and Roberta Sydney Seafood School.

Will Cullen make it or break it when attempting the standing Fish Roast?

Fresh Fish from Sydney Fish Market

Alternatively, can he pull something together in time straight from Sydney Fish Market and into the pan?

All will be revealed in an upcoming podcast season.

Step 1 Watch or listen to this lesson add a new word to your phone Step 2 - Download this lesson Step 3 - Move up a level to the next lesson

 

Welcome back to English with Cullen and

in the audio lesson that you've just

listened to can I ask you to listen to

it one more time and then take a note of

any of the new word or maybe a new

sentence that you've learnt and take

that note for those lessons for those

new words and add that note onto your

phone so that you can go back to that

keyword or go back to that sentence and

read it and listen to it again and this

is part of the power of our new lessons

as we move forward and that's being able

to read those words and then being

able to hear them as well

so let's jump straight into the next

lesson

An untold story from Sydney's Fish Market and the Sydney's Fish Market Restaurants in Pyrmont

Connect with us in an untold story just a few blocks from one of our favourite nautical bars, the Peg Leg Pyrmont.

View the full images for this podcast

https://eattmag.com/podcasts/sydneys-fish-market-restaurants/

Alex from the Sydney Fish Market, a local fisher himself, shares a few secrets beneath the glisten and gleam of the Sydney Fish Market Restaurants.

Join us in our latest Sydney podcast on a stroll through the Sydney Fish Market. We join Alex one of the fish market tour guides whom we meet excitedly admiring a fish as the sun rises across Blackwattle Bay.

Alex, who has been recently featured in Time out explains The Sydney Fish Market is open every day, except Christmas day.

The Sydney Fish Market is also one of the most diverse markets on the globe and could be just second after Tokyo's Tsukiji fish market famous for its astounding display of seafood and the pre-dawn tuna auctions

A touch on the Dutch Auction system

In the first part one of our podcast interview with Alex, he explains how now the selling and buying of fish runs of a Dutch Auction. Also that technically for auction fans it's an open descending price auction. Auction prices even start at the three-to Five dollar price range above the data price per kilo.

Buyers come from across the Asia-Pacific region who sometimes have less than a few seconds to make a decision. The auction floor can have over 100-plus varieties of shellfish and fish on any given day.

Cullen made his way carefully onto the auction floor with his guide carefully steering him through the hundreds of new crates of fish and seafood among the ice and the excited sounds of constant clicks made during the bidding on the keypads of all of the bidders.

Chilled somewhat by the early morning thaw after Cullen's extensive tour we join Alex again where he shares his love of fishing and some of his "pretty much foolproof tips on cooking fish".

A standing roast recipe for a fabulous fish dish

He then shares his perfect standing roast recipe for a fabulous fish dish, so the fins go crispy a great secret straight from the marketplace.

His gives us great tips on what to try to around this time of the year and shares with us a cheeky story about the best part of any fish.

Alex also advises Cullen to dig deep and to trust our instincts when choosing fish and seafood by "getting something that appeals to you".

And he shares his most valuable insight into the best lunch at the fish market as one of the ultimate foodie meals in Sydney and perhaps fact across the country.

SFM is the largest market of its kind in the Southern Hemisphere Sydney's fish market restaurants features a range of restaurants and cafés, a bakery, butcher, gourmet deli, greengrocer, bottle shop, fishing supplies store and gift shop.

Retail stores at Sydney Fish Market include :

BLACKWATTLE DELI GREGORY'S BREAD FISHERMAN'S FINE WINES FISH MARKET CAFE CHRISTIE'S SEAFOODS WATERSIDE FRUIT CONNECTION FISHERMAN'S WHARF SEAFOOD RESTAURANT NICHOLAS SEAFOODS SUSHI BAR PETER'S FISH MARKET DOYLE'S AT THE FISH MARKET DE COSTI SEAFOODS SALTY SQUID SEA EMPEROR SEAFOOD RESTAURANT & OYSTER BAR VIC'S MEAT MARKET MUSUMECI SEAFOOD CLAUDIO'S QUALITY SEAFOODS KIOSK ICECREAM & COFFEE

Find out more about Sydney's fish market restaurants Boutique Brunch Tour behind the Scenes at the Market

Hi, it's Cullen here from the EATT Magazine Podcast, and I'm very lucky to be joined by Alex

Cullen

Thank you. You're the tour guide here at the Sydney Fish Market, and I wanted to ask you a few questions. As I was really lucky enough to be able to come in and have a look at the, I guess I would call it the auction floor, the floor where people bid for fish, and that happens every day of the week, is that right?

Alex

Every weekday. So not on weekends, just Monday through to Friday. (referring to the behind the scene tours)

Cullen

Okay, brilliant. And when we were looking at that, there's three; I guess what I would call huge clocks when I'm not quite sure if they were clocks or not?

Cullen

They had timers on them, and they had lots of numbers whizzing around, and there were a lot of people sitting down beneath them looking at the boards very carefully to see what was happening there.

Alex

So that's our Dutch or reverse auction system.

Cullen

Okay. So, I think I know something about the Dutch option, but I'm sure some of our listeners might not be 100% clear about that. How would you describe it?

Alex

Technically for auction fans, it's an open descending price auction. So it was the system designed by the Dutch for their Tulip craze. And it was the system designed from the very beginning to sell perishable goods as quickly as possible.

Cullen

Okay. How does it work?

Alex

We've got historical sales data that goes back a decade, and that tells us in that week of the year for the last ten years, this certain species in that size and condition and we are quite specific, is worth x dollars per kilo. So if it should sell for $10 a kilo, yeah, we'll start that particular box. Three to $5 per kilo above its expected sales price.

Cullen

So if we were talking about a fish like Barramundi for example and so let's say that might come in at $10 a kilo. How, how would that work then?

Cullen

You'd go back over all that data over the last ten years and say this week, the 14th-weekend March or the 14th week of the year, it was worth $12 or would you take all of that down, and then you work out on an average, I guess?

Alex

Yeah, it gives us an average in a predicted, and then we started, I mean, 30% or 20% above what it should sell for sure.

Cullen

So let's say you might go higher and say, put it out at $14 a kilo. How does the bidding work and how does the pricing work?

Alex

Okay, so we started at $14 a kilo. The auction begins, and it starts counting down every revolution of that stock clock. It takes $1 per kilo off the sales price and the first buyer, the guys you could see in the stands, the first buyer to stop the auction with a press of a button has committed to buying at least one box at the price they stopped the auction house.

Cullen

Okay, so let's say the prices spiralling down, is that right?

Cullen

It goes down and let's say somebody says, 'okay', I'm buying it at $12, and then I guess it's competitive in the sense that people say, oh well look like you know, I better get a name because I didn't know how many boxes there.

Cullen

Is that how it works?

Alex

You don't know what your competitor is prepared to pay. That keeps the prices high. That's a very important aspect of this doctrine otherwise if the price plummets, that seafood will go elsewhere next week.

Alex

So we don't know what their profit margins are, and they can still make a living, but those guys do pretty much to the dollar.

Alex

So the second it becomes profitable to someone and the harder working businesses tend to be more profitable.

Alex

The second it becomes profitable to someone it's sold, and we move on to the next one.

Cullen

Fantastic. And it looked like it was a big market today?

Alex

Yeah, you can safely say you saw a big market, we would have got 80 to 85 tons today.

Alex

I'm a fisherman, so I don't want to overestimate these things. But at least 3000 boxes over a hundred different species is a bustling day.

Cullen

And what makes today a big market compared to other days when it's not a big market. What affects the size of the market.

Alex

Sure

Alex

Fridays are traditionally the biggest day of the week for the auction because we don't hold an auction on the weekends and people tend to buy seafood on the weekends. It's a Friday evening, Saturday morning, Sunday morning thing.

Cullen

Additionally, I noticed, we met down on the floor it was a real bustle going on there. There was a tour down there? Were you giving a tour?

Alex

Yeah, we had a large school group from New South Wales from the central West. They had a four and a half hour, five-hour drive for them to get here. Fortunately, they got in yesterday evening. Otherwise, we would have had 30 increasingly disinterested schoolchildren staring me down.

Cullen

But they looked pretty interested.

Alex

They were fascinated. Considering they are 300 kilometres from the sea, they were all really switched on about that. They asked a lot of good questions. Obviously, they wanted to try more seafood. We had a very engaged group out here which was fantastic to see.

Alex

If I'm in the kayak at two in the morning and it's in the middle of winter, and I'm getting rained on, I might begin to have moments of doubt. But then on quickly I hook up, and I'm in love again.

Alex

I like to fish in my kayak. I like to go camping for a few days at a time. I really would like to just get stuck in and after doing this job for a week, not talk for three days straight. But yeah, just come back all salty and happy.

Cullen

And so what sort of fish are you catching?

Alex

At the moment there's a lot around, particularly in the Pittwater in Hawkesbury, but there's always big Flathead and Whiting.

Alex

Caught about a 73-centimetre Flathead the other day. There is also plenty of Squid.

Cullen Also, what's a favourite fish for you to cook? What do you love cooking?

Alex

That's like picking a favourite child.

Alex

If I had to pick a fish, it would be the Pearl Perch. It's a part of the Glaucosoma family, and there's only three in it. They're scientifically known for this sweetness. Their a beautiful, bright white flesh, and you can cook it a million different ways. Pretty much foolproof.

Cullen

So do you cook that differently quite often?

Alex

Whenever I see one, I buy one. We don't get that many. It's a very small volume species. It's why you haven't heard of it. And so how would you, how would you normally cook with are?

Alex

Because it's a special fish, I like to make it a little bit special. I'd probably do a standing roast. We get a large lemon, cut it flat side down, and then the gut cavity will sit on top of the lemon. So score the skin, pad it dry, rub it with some olive oil and salt and then as hot as you're up and we'll go upright, the scheme goes crispy, the fins go crispy. Thus, you can eat them like chips, and then you get creamy, wobbly curds of flesh that flake off the bone and it's an upright-looking fish. It's quite impressive!

Cullen

How are we keeping the fish upright in the oven?

Alex

By plunking it on top of the lemon. If it's sliding off cause it all, it's got that gut cavity that it wants to sort of flatten down all that. But you can put chopsticks and sort of like antennas into the top of the lemon, and that rests in the gill breaks.

Alex

Therefore, it just sits nice and upright, and both sides are exposed to the hot air, so it cooks evenly, and then you get to serve it upright. You can also get some wilted greens or some asparagus.

Cullen

Moreover, for people who are coming in the market and obviously, that's their first port of call, and then they make their way through the rest of the market. What do you think that they should be looking out for at different times that that might just appear now and again that isn't here every day that's a bit special.

Cullen

So to buy seafood, to take home or to have to say, here?

Cullen

I think both.

Alex

To have to take home the strength of Australian fisheries is its diversity. So everyone's heard of Snapper and Whiting and Flathead, and we've got 60,000 species in this country. Try something you've never seen before!

Alex

Try something like a Crimson Snapper, $10 a kilo for the whole fish. They are cousins' of the Red Emperor. They are sweet; they're meaty. You can steam them, and they'll go curdy and creamy. You can then barbecue them, and they get firm and meaty, and they cost the same as sausages. They shouldn't have to be that cheap.

Alex

But get something, pick it, pick it well and get it cooked to order. That's the best way to have hot food.

Alex

Cooked prawns – just visit all the shops because it varies from piece to piece in shop to shop. No one is the best. Use your instincts and get something that appeals to you. You can go from shop to shop, get pieces and pieces, eat it down on the boardwalk, get a bottle of wine. It's not a bad way to spend the morning.

Cullen

Fantastic. Just wrapping up because I know you've got to go, you have on tour coming in. I wanted to ask you, what are you having here for lunch today?

Alex

I'm getting mushrooms in Oberon tonight, so I'm probably going to try and keep it light.

Cullen

Okay, so when are you going to have that's nice and light.

Alex

Oh, just a half a kilo of prawns on the way out.

Cullen

Thank you very much for taking the time to really enjoyed being with you.

Alex

Thanks a lot, Cullen. My pleasure

What's next for EATT?

Hi and thanks for joining us today at Eatt Magazine. We have a little bit of an unusual program today. As we are closely approaching our 100th podcast, we want to give you a little bit of an update today.

So today is an update on our Eatt Magazine website and an update on the other projects that we're working on. So for those of you who've been with us a long time, we can see the numbers have been steadily growing. Thanks for hanging with us.

You can get more details on our website eattmag.com

Cullen interviewed Sydney Armani from Silicon Valley sharing his vision from the Annual Silicon Valley Crowdfunding conference, which was a fantastic insight on crowdfunding in the USA.

Sydney Armani has also sent us 2019 Blockchain Mastermind Series.

THE RISE OF BLOCKCHAIN DIGITAL MONEY 2019 FINTECH WORLD WORKSHOP SERIES

Feb 1st New York Mar 6 Los Angeles Apr 5~6 Silicon Valley May 3 London Jun 7 Toronto July 11 Atlanta Oct 3~4 Washington DC

Blockchain Mastermind topics include: Investment Pitch Alternative Investment Crowdfunding & REGA Plus Artificial Intelligence CryptoCurrency STO's Securities Token Offering Blockchain & Real Estate DAO, The Ethereum SEC Laws, Rules, Regulations & Compliance Blockchain & Banking Industry Cryptocurrency Investment Course ETF Cryptocurrency Market

So, I just wanted to wrap up and give you a little bit of an idea of what's happening with Eatt Magazine as we will be spending a lot more time in Sydney as we start wrapping that series up.

Then we've got a whole new destination, which I'm not able to reveal at the moment, but we are working on all of that programming as well.

Finally, I know that some people want to contribute towards the English language project so I think you can do that through Himalaya now.

You can go on and donate $3 or $5 towards that project or whatever you feel like you might want to do.

With all that money, 100% goes into the production of Learn English with Cullen podcast and we'll be teaching not just English, we will also be explaining systems thinking that we started to do as well.

So, that's it for me, just really a bit of a thank you and a bit of a catchup and it's onwards and upwards and then, we scrap back into Sydney.

I'm looking forward to catching you soon and thanks for staying with us. Thanks for sharing our podcast and thanks for supporting us. We really appreciate it and so we'll catch you next time.

Cheers

It's Cullen here from EATT magazine Podcast, and I'm joined today by Bruce Hopkins as we are talking about water safety, also known as Hoppo. People refer to you most of the time as Hoppo, is that right?

Yeah. These days pretty much growing up. I've been known as Hoppo.

Brilliant. Can I ask you, do you remember, I guess clearly when you first started on the beach, and this is the dream, can you remember how that was?

Yeah, when I first started down there probably around 22 and a bit nervous coming in and trying to work out what I'm going to do when but I could always handle myself in the water, but there's a lot more to being a lifeguard than been able to swim and paddle board.

So yeah, I was quite nervous and intimidated and really had to look to the older, more experienced guys to see what you really had to do because back in those days, you worked on your own a lot as well, so I remember getting handed a pair of shorts, and a shirt, a whistle and they say out you go. Whereas these days we go through an induction program with all the guys.

We've got trainees and who also that come along and so it's a lot more professional these days than when I was back in.

Were there jet skis back then?

Back when I started, which was 91' there was pretty much not even a beach bike, there are no jet skis, all you had was the rescue tube and a rescue board and, you're running up and down the beach to get to each person.

So I mean this, these days with the equipment, jet skis, and bikes and it's pretty much minimized the response time for all the guys who get to the rescues.

And I know that time, I suppose in some ways, it's changed a lot of work because it would've been a lot fewer people there. Now, how many people are going to be expected they normally there will be a lot.

Yeah. On a busy day down at Bondi. You'll get anything from 30 to 40,000 people. I mean it's, uh, it's pretty full on. You won't see any sand on a busy day.

And a lot of people and you know, we'll have point from six to we have a minimum of six lifeguards up to probably either on a busier day working through the afternoon so it gets quite intense and it's very easy to miss someone, so everyone's got to be on the ball.

For water safety, I wanted to ask you about the flags, the flags today and even on a brilliant sunny day like today.

They look a little bit closer together than I normally think, they are.

'Hoppo's water-safety' podcast

Well with the flags, it's something that is on the day to day basis. So if conditions prevail, you know, you might get a wider sandbank where people can sort of stand up a lot more of the rips aren't running as bad and then also when you get the rips that are quite bad, and there's a lot of drag, the sandbank and what we a bit smaller.

So the flags that are a bit smaller. So we just accommodate the people to go to those areas where it's not as dangerous, but it's something that people need to be aware of.

And I guess, the other thing you said is quite often you had two sets of flags, is that right?

Yeah, at Bondi we will have two sets. We will have a set them roughly in the middle of the beach.

We'll have a set down the north end of the beach because of the crowds, and we try and cater for everybody, but it becomes quite difficult to for 30 - 40,000 people don't actually fit physically between the flags. So it makes it tough for us.

And I guess for those of our listeners who are planning to come to a beach and listening. Maybe what's the one thing that they might not know about the rip. Could you explain what a rip for someone that you didn't know what the word means?

We'll get a lot of people coming from overseas, and they don't understand what rips are, especially here in Australia.

And they are pretty much deep water and waves break on the sandbanks and then all the water that comes in needs to get back out to sea. So it comes in and then forms its own little sort of river type thing to go back out and generally that's where it's karma, waves aren't breaking, and it looks nice to just jump in and have a swim, and that's why people tend to get into those areas and thinking it's safe. But pretty much that's the water rushing backing up and something to be very aware of.

Right. I guess that's something that you learn very early on, is to see the rip, to see, to be able to pick it. Is that something that I guess you also learn from experience as well?

Yeah, I mean we can see it, and I mean, I have grown up with it, and what we used to do as kids, the best way when you're surfing to get out to the back of the break is jumping where the rip is because it generally dragged out a lot quicker. You don't have to do it as much paddling, so in the least amount of waves.

So you learned that quite quickly here in Australia, as a young kid growing up surfing and at something that you utilise that to get out past the bank?

So people tend to panic a lot as soon as they can't stand up, the panic sets in.

So pretty much they just need to float and relax because 90 percent of the time, rips will pull across back onto the sandbank where you can stand up without even trying to swim. If you just float it, it can pull you back around.

It's just people panic, and it pulls them towards the waves, and then I don't want to go where the waves are because they're not confident and they try to swim back against that and then they just tire out.

Okay. And I guess once you start tiring, yeah, that's when things get difficult I guess. And that's when it's more important to relax yourself.

That they've identified that when you're about to drown you're, you've got no sense of direction. You get the lactic acid build up in your arms like you've got any thoughts on these 100 meter world record time, and obviously, these people coming down on maybe aren't quite as fit as what he was doing that.

So it's like putting the equivalent of 50-kilo weights on your arm and it puts you in a deep area in the surf and even myself, you wouldn't be able to keep yourself afloat. So that's what happens with the lactic acid buildup. People panicking and see you really need to relax. As hard as that is when you think you're gonna drown, but pretty much, if you go to a beach where it's patrolled, lifeguards will be there to see, and they'll be on their way out even though you don't know that anyone's even watching you are coming out.

I suppose, you know, there's a lot of, a lot of other things that you, you work on and I know that one of the things that has been important to you helping establish education, the Surf Educators International; So it must have been a real buzz for you.

Water safety podcast with Hoppo

It's something we found that lacked in, Australia and I formed that with Grant Kenny and ex Ironman champion and Craig Rings, also an iron man champion. And we came together and formed this association when now I'm probably taking up to 20,000 plus students from schools and educating them in the rips, and we actually put them in the there, and they float around, and they get the experience of being in there.

Whereas in the past a lot of people would just go into the schools putting up slides and a classroom type and we found that that looking at the pictures doesn't give you the same experience. So I put them into a rip in a controlled environment with plenty of water safety there to keep an eye on them that then, you know, they get a bit of experience and understand what they need to do when they're on their own down the beach.

That's preventative as well, isn't it? Because that's probably going to be saving a lot of rescues down the track, starting really early.

That's right. If you can save, a lot of rescues in the future, hopefully by starting with these kids and giving them the experience and when they get older and then they have children they can educate them as well, and hopefully, that's a snowball effect. So by the time we get 40, 50 years down the track, a lot more people, you know, can understand it and not get themselves in a lot of trouble.

I guess the other thing is I know with Bondi rescue, you recently or recently you gave that to the top five favorite things, but we know that we're a couple of things that didn't make it into the top five and could have been on there. What were one of those two things?

I think one of the highlights down at Bondi was the 2000 Olympics. They put in the, a 10,000 seat Beach Volleyball Stadium, and is even better than when we were there and working. And I'll never forget it. The finals, the women, you know, Karie Portas and Natalie Cook they won the Olympic gold. I think that was the first time an Australian team has ever won beach volleyball, and you could hear the crowd cheering, and it was just a great atmosphere, and you know, we had probably two weeks of that down to the beach and this massive stadium, and you know, it's something that I'll probably never forget. It just felt like I was a part of the Olympic Games.

And look, I know that, one of the other things that you traveled a lot and you speak a lot internationally. Is there, is there a place that you've been to that you want to go back to? Just to think, oh, I really need to come back here.

I did a lot. A couple of years ago. I went to India and did it a lot there with the lifeguards. There's a lifeguard service there, down in Goa, which is predominantly the tourist area of India, which is very beach orientated.

A lot of people go there to go swimming, and you don't get a lot of waves, but you do get a lot of water movement where they get themselves into some sort of strife.

So they were having probably over 200 or more drownings a year, and I went in and at 105 kilometers of their coastline and we actually put a few things in place.

And the last report I had, they've dropped that down to about 20 drownings a year, which is, which is good that they're really starting to come along and, and understand how to sort of minimize that risk. Uh, so I'd love to probably go back to India and check all that out again.

Sure. And I know that we were, we were talking earlier, and you've got a couple of different projects on the go as well internationally, and so I guess most of our listeners might not know about. Tell us about those.

Oh, a couple of things. There's one on back racing on the ocean skis. So that's something that, I haven't done it for a couple of years.

I was doing it quite full on before that and had a bit of a few years break, so back doing that, and I've got a big race coming up in November 12. So that's something that I'm really looking forward to, and I hope I can perform well there.

We do a lot of charity work for charities around Sydney and around Australia, and they had some bad floods out in Forms recently, and it's a country town.

We're going to go out there and do a bit of a promo and hang around the water slides out there and, try and draw some people in there because $10 goes towards, of every ticket will go towards the flood relief. So hopefully, we can generate a fair bit of money for them.

So what's, what's the, I know that you've got a couple of big races coming up as well. You want to just tell us about where they are?

Yeah, leading into Hong Kong. So I've had a couple of races recently went on the north side of Sydney and uh, there's one coming up at Bondi to Watson's Bay next week, uh, and then also then I'll head off to Adelaide and are going to rice down in Adelaide there's, which is another 16 kilometre race down there and then it's over to Hong Kong and uh, hopefully, that's the, uh, that's the big one.

And what are conditions like compared to Australia?

Apparently conditions there, I've never been to Hong Kong before. So this is gonna be a, a bit of an eye-opener as well or he does get humid and it can be called depending on the year and conditions if it is humid will be tough. Uh, but there's a lot of wind. You get a lot of wind and bump and which suits us from, from over here where you said the rough conditions and the wind. So the wind with chops would be good to um, chase some really good runners down downwind and that will suit us over here. So I'm just reading one guy that has done it in the past. One year he went over is about 34 degrees and was dead flat like a milk pawn, so I'm hoping it's not like that.

Then wrapping up with here, it's a perfect day to looking at it. How would you describe conditions today?

I mean conditions today, looking at the cross from, um, from chapter one cafe, which it pretty much can be a little bit dangerous today.

There are a few small rips out there, and the waves are around the two, three foot mark and generally at Bondi, that's probably predominantly the worst conditions we get for people getting in trouble when it gets a little bigger, Bondi tends to, to close out a lot and people can't manage to get out in the back unless they've got a bit of experience so that in between conditions are usually the hardest for us.

And mainly it's a beautiful sunny day, and I'd say a lot of people you know will get probably the 20 to 30,000 down here today.

I guess down at the end of the beach there are the big rocks as well and I guess since Bondi Rescue, a lot of people avoid those, they didn't used to it.

Yeah, I'm in the Bondi Rescue has done a lot for, especially international tourists. They watch it over there. It's in 160 countries now and, you know, people come out, they identify where these rocks are, and I know flat rock there, they often jump off and get a lot of bruising and scratches and that from that when I get hit by the waves and then South Bondi around the Icebergs they get dragged around there. So a lot of people aware of those famous locations now and pretty much avoid them.

Well, look, thank you very much for spending some time with us today. If there was any other advice you wanted to give people that are planning to come down to Bondi to coming over from overseas, what would you tell them?

The best way is to you know, keep an eye on where are red and yellow flags are. And if you're not sure, have a look around the environment and, and, and check it out before you go rushing down and jumping in the water and, and if you see a lifeguard go up and if you're unsure to check out what the conditions are like on the day.

Thank you very much for spending some time, and you get back out into the water now.

Yeah, I'm heading back down and back on the beach working this afternoon. So yeah, it's great having a chat.

Thanks.

Bruce Hoppo Hopkins was born and raised in Bronte, New South Wales.

Hia passionate contribution to lifesaving across Australia and around the world is recognised in many ways.

Having spent nearly much of his childhood in and around the beach, it was second nature to him first becoming a lifeguard for the Waverley Council back in 1991.

Bruce has spent much of his life between Bondi, Tullamarra and Bronte beaches becoming one of the Waverley council's longest-serving lifeguards.

Hoppo, as he is most commonly called has achieved many awards including the Australian Lifeguard of the year in 2006, and two Gold Medals at the Australian Surf Lifesaving titles.

Through his life as a lifeguard, Hoppo entered into celebrity status through the real-life hit TV series Bondi Rescue.

Step 1 Watch or listen to this lesson Step 2 - Download this lesson

http://bit.ly/ENGLISHwithCULLENlesson_12

Step 3 - Move up a level to the next lesson

https://eattmag.com/13-how-to-take-notes-from-your-english-lessons/ 

Hi and welcome back to learn English with
Cullen and we've had a lot of a lot of

feedback thank you very much a lot of
people have sent feedback in the link

inside each of the lessons and I just
wanted to say thank you for that and one

of the questions I get a lot recently is
how can I learn English faster and I

think one of the best ways is
time making sure you spend some time

every day it might just be an hour or it
could be twenty minutes or it might be

ten minutes and so what I'm going to do
on the website on EATTMAG.com if you

go to E A T T M A G . C O M

https://eattmag.com/5-lesson-five-in-english-with-cullen-please-click-the-link-inside/ 

and I'm going to
start separating some of the lessons

into time and these lessons you can
download and I encourage you to download

these lessons to your phone because it's
going to be small lessons maybe three or

four minutes there will be longer lessons seven or Eight
minutes and then there will be groups

of lessons so you can download a group
of three lessons for twelve minutes or

20 minutes and that means that if those
lessons on your phone you'll be able to

listen to those regularly even if you
think you've got five minutes waiting

for the bus or you've got ten minutes
when you're waiting to meet a friend or

you might have twenty minutes when
you're travelling somewhere you will be able to

listen to those audiobook lessons learn
English with Cullen and having that touch

or that connection with English every
day is one of the quickest ways that I

believe that you can learn English
faster so I'll catch you in the next lesson

 

Step 1 Watch or listen to this lesson Step 2 - Download this lesson http://bit.ly/ENGLISHwithCULLENlesson_11

Step 3 - Move up a level to the next lesson

https://eattmag.com/12-make-time-to-learn-english-every-day-in-lesson-twelve-thank-you/ 

Hi welcome back to learn English with
Cullen and today I wanted to explain to

you how classes work so that classes will come
out on the audiobook file first so

that's the mp3 that you can listen to
that you can download onto your phone

or you can push play, and you can listen
to it so that it's playing on

your phone and those lessons come out on
the website at https://eattmag.com/5-lesson-five-in-english-with-cullen-please-click-the-link-inside/