How to Get the Glide on the Pasta

I was going to Jolene's restaurant, that lots of our listeners will know, in Stokey. They had this restaurant called premier, which was really, really cool. And I was going there a lot and sitting at the bar with Dave and Jeremy from Jolene. The story he was telling me about these natural grapes was very, like, pretty much the same story as my mate Andy was doing with this natural grain over in France. We're chatting and we're like, wow, you've got to come and meet my mate Andy. So if people come around and make it, yeah. You do a spelt risotto. It's just got loads of parmesan cheese