Finely balanced: Radio’s juggling act

Busy doesn’t even begin to describe Mark Fine’s life right now. Try full on crazy.

Between his radio commitments and running the hugely popular Melbourne deli Lenny’s Fine Foods, Finey – as he’s known to SEN 1116 listeners – barely has time to draw breath.

He likens it to the old vaudeville act – spinning plates on top of sticks, running between them … trying to keep them all up in the air at once.

Almost six months after returning to the airwaves with Finey’s Final Siren, I caught up with the Saints tragic for an upcoming episode of the Food Bytes with Sarah Patterson podcast.

Finey spoke with pride about his radio show – a favourite among footy fanatics – which goes to air Friday nights between 11pm and 1am during the AFL season.

“I love it, but it’s really taxing,” Finey tells me. “I’ve got to say, no matter how exhausted you are, when the red on-air light goes on, you’re not tired anymore. You find a different energy level.”

Finey’s SEN revival followed the overwhelming support he received after his on-air appearance with Gary Lyon and Tim Watson during the station’s 20^th birthday celebrations.

But the weekly lead-in to Finey’s Final Siren is a long one.

“Friday is a really busy day,” says Finey. “It’s the traditional get together night for Jewish families, so the food on Friday nights is quite traditional.”

On Friday mornings, Finey is already at the deli by 7am, which means he’s up at six.

“It’s a very busy day. I normally don’t leave there until seven that night. I go home, have a bite to eat, and then go straight to the studio. I don’t get home until 2am.”

“It’s been a success. We get a small sliver of the ratings survey. When I say a sliver, they are able to survey the small amount of time we’re on.”

“We’ve now had two consecutive surveys where we’re over 10, which is pretty good.”

“Most importantly, I get to annoy supporters. Especially satisfying because the last two weeks, it’s been Essendon and Collingwood.”

You’d be hard pressed to find a more passionate foodie than Finey, and Lenny’s Fine Foods is a true labour of love.

When he took over the deli, there were six or seven soup varieties on offer. Now, there are 25 varieties, and counting.

“It is a tidal wave of cooking that needs to be done in this deli, from my perspective. But you know what? I love it. I love when it comes together.”