A conversation with Brendan Pratt (Parker Group, Perth) right after we wrapped NOM NOM Vol.7 at Mama San, Bali.We get into what it’s like to cook in a new culture, what Indonesian ingredient got under his skin (in the best way), and what fine dining could stand to learn from street food. It’s raw, real, and straight from the kitchen — from heat, chaos, and craft to the dishes we’re proud of… and the ones that still keep us up at night.No script. Just two chefs talking food, culture, and what it means to push your comfort zone.