Hey, this is the moment. I'm Brian Keltman. Thanks for listening. I'm here with my close friend

Nicholas Morgan Stern who, if you haven't heard of Nicholas, you're going to really love this conversation.

I'll tell you about him, but right now I think he's

about to do a Tim Tam slam because Nicholas

is the best ice cream maker in maybe the world,

certainly in America. His store store Morgan Stern's finest is

you just can't even get in to get the ice cream you got a wait online but it's

worth it and they move the line through quickly so you should go and he's about to open up essentially

the Willie Wank a factory of ice cream soon right on the border of the East and West villages

of Houston Street, but he's looking at these Tim-tan cookies from

Australian I've just described and he saw them and I saw that thing happen where he thought

about flavored, didn't you? I saw the Tim Tam and I was

inspired. I love any kind of a package sweet, especially from outside the United States. It's always

interesting to see what other cultures are doing with sugar and chocolate and

biscuits and I'm going to read Arnold's Tim Tam description off the back of the package because this

is amazing and I love having descriptions of menu descriptions for our flavors.

And things like that.

So after creating an irresistible chocolate biscuit,

Arnott's needed to find a suitable name.

Australian Baker Ross Arnott found inspiration at a US racetrack in 1958 as the winning horse

Tim Tam galloped across the finish line.

Since then Tim Tam has become one of Australia's most beloved biscuits.

...