Speaker 1: You are on the air with Jason Lauren Clints here
Speaker 1: as well, and very excited to be joined by our
Speaker 1: next guest.
Speaker 2: In the world of celebrity cheffing, Britain has produced two
Speaker 2: of the world's most famous ones. Our next guest is
Speaker 2: known as the Nice one of the.
Speaker 3: Two Okay onions. Chopping an onion is one of the
Speaker 3: most common veg you're going to do, so you might
Speaker 3: as well know how to do it properly.
Speaker 2: Please Welcome to the show, Jamie Oliver, Morning on the
Speaker 2: Nice One Morning guys. Hello mate, Thanks, I was just
Speaker 2: chopping an onion last night actually a.
Speaker 4: Were thinking of the Nice shows.
Speaker 2: It can be quite confusing.
Speaker 5: Is there an art to it?
Speaker 3: Well, definitely, what were you trying to do? Slice it
Speaker 3: or dice it? Just we've come up against the problem
Speaker 3: straight away. There is a knack. But yeah, I mean
Speaker 3: that was my first job in the kitchen when I
Speaker 3: was eight years old. Was like like a whole massive
Speaker 3: sack of onions and you just used to sit there
Speaker 3: chopping and crying.
Speaker 6: So do you still cry when you chop onions? Or
Speaker 6: if you master.
Speaker 3: After two months of this, I thought I'm going to
Speaker 3: get you because it's all the chefs taking the mickey,
Speaker 3: and I just basically went up into the loft and
Speaker 3: got my my, my, you know, goggles from scuba diving.
Speaker 3: That solved the problem, Thank you very much.
Speaker 5: So have you ever done that thing?
Speaker 1: You know where you see chefs where they blindfold themselves
Speaker 1: and then they that's scary.
Speaker 3: No, I can do that. That's fine because the reason
Speaker 3: they do that is because once you learn that to
Speaker 3: do it properly, you know what's happening. You don't even
Speaker 3: need to look. So that the whole point of learning
Speaker 3: to use a knife properly, other than safety and speed,
Speaker 3: is also that you can look around the kitchen and
Speaker 3: see what's burning, who's misbehaving, what.
Speaker 5: They should I grab a knife, Clint, you give it
Speaker 5: a go.
Speaker 6: No, no, come today. He didn't even know if he
Speaker 6: was slicing or diceing.
Speaker 4: You're not doing.
Speaker 3: Blind no, no, no, no, no, no, no not there.
Speaker 6: Hey, Jamie, I know you just said you eight when
Speaker 6: you started chopping and dicing onions. How many kids do
Speaker 6: you have and when you're at home do you put
Speaker 6: them to work?
Speaker 4: Are you off the tools?
Speaker 3: I have five kids, and yeah, it's an army and
Speaker 3: I've tried to teach them all, but also they because
Speaker 3: I'm their dad, they just they're not that impressed. So
Speaker 3: they get the same general general training, and what seems
Speaker 3: to happen is they go through waves of interest and
Speaker 3: disregard and interest and basically out the other end. They're
Speaker 3: pretty They're pretty useful in the kitchen. But Buddy's probably
Speaker 3: my strongest.
Speaker 5: Yeah right, what's.
Speaker 3: Just he just likes the adventure of cooking. He likes
Speaker 3: like fileting and boning and sort of using the knife
Speaker 3: skills and turning the pile of stuff into something you
Speaker 3: can eat. So thus far he's my loyalist soldier. But
Speaker 3: the girls, you know what, they went to UNI and
Speaker 3: all of a sudden, their memories of cooking came back
Speaker 3: and they realized that if they did batch cooking and
Speaker 3: cooked up a storm, they could have better parties and
Speaker 3: then buy more vodka.
Speaker 5: Yes, it's win win.
Speaker 6: Is the I'm not much of a cook or a chef,
Speaker 6: and that's what I love about your new book, Jamie.
Speaker 4: Simply Jamie. It's even got a recipe in They're clean?
Speaker 4: How is it made.
Speaker 5: Mikro Noki five ingredients.
Speaker 3: Yeah, it's a revelation because is a beautiful simple dish,
Speaker 3: of course, but like it's always thought of as doing
Speaker 3: it in big batch, but actually, if it's just for
Speaker 3: like two of you or four of you, two jacket potatoes,
Speaker 3: microwave ten minutes and you can have nyoki made and
Speaker 3: cooked by fifteen minutes proper homemade.
Speaker 6: We were debating in here this morning because the five
Speaker 6: ingredients for the microwave yoki potatoes playing fat flour, unsalted butter,
Speaker 6: parmesan cheese, and a whole nutmeg. But it's one knob
Speaker 6: of unsalted butter.
Speaker 4: And we were arguing in here, it's a knob, not
Speaker 4: a trick question.
Speaker 3: It's I think I always think of a knob as
Speaker 3: sort of like half of my thumb. So I heat
Speaker 3: teaspoona scales for different But yeah, I mean I think.
Speaker 3: But also if one knob is bigger than the other,
Speaker 3: I don't think it matters, you know, when it comes
Speaker 3: to butter and cheese, just going to make things nice.
Speaker 2: We think we live in the culinary capital of the
Speaker 2: world here in Melbourne. Yeah, if you are in Melbourne,
Speaker 2: what's your first stop?
Speaker 3: Oh you put me on the spot. I'd have to
Speaker 3: go back on my brain. I last time I was
Speaker 3: in town. I did a whole list, and I'm going
Speaker 3: to dig them out and give it to your social
Speaker 3: media persson, because you're just gonna hear me scrap around.
Speaker 3: But I ate so well every single day, and I
Speaker 3: love that city, the city of lanes and brilliant sort
Speaker 3: of like neighborhood restaurants. And yeah, last time I was there,
Speaker 3: every day I posted a restaurant. It was in the
Speaker 3: paper the next day. The noodle joined at the airport's
Speaker 3: quite really, well, is it any good? Sometimes you get
Speaker 3: are they pulling their own noodles?
Speaker 6: Melbourne and Sydney always so competitive with each other, So
Speaker 6: I'm going to put you on the spot.
Speaker 3: Listen, I think, well, okay, you're going to ask me he's.
Speaker 4: Got better restaurants and who's got better coffee.
Speaker 3: Look, look, i'm a foreigner in your country, like the
Speaker 3: world is in this, you know, the weird things happening
Speaker 3: in the world. If I say which one I prefer,
Speaker 3: I'm going to get hunted down by an army army
Speaker 3: of nonnerds from that absolutely. But can I say, like,
Speaker 3: it's it's really good to have competitive spirit, And I
Speaker 3: would say they're two very fine, world class cities for food,
Speaker 3: and I always loved adventuring in the cities and there's
Speaker 3: obviously the famous places, but also the underground places that
Speaker 3: are coming.
Speaker 6: Through without our Melbourne, with our Melbourne Sydney rivalry side,
Speaker 6: Do you really think Australia does some of the best
Speaker 6: food in the world, because we really are quite proud
Speaker 6: on our culinary.
Speaker 5: Are you on? Are you googling Melbourne?
Speaker 3: Response? Now, I'm just doing my list. Yeah, Lagoon Dining,
Speaker 3: Sarira or s e r i A. We've got flower Dramas, normal, normal,
Speaker 3: Calma Limas. I think that might have been a different night,
Speaker 3: Cumula Sorry I'm dyslexic, Leonardo's Pizza Maker and Manga.
Speaker 4: That's a good list.
Speaker 1: Jamie Oliver Jamie Oliver us obviously Trump in the news
Speaker 1: this morning. He's Becky And have you ever cooked for
Speaker 1: any world leaders? And if you're cooking for Trump, would
Speaker 1: you slide something?
Speaker 3: I don't think you need to. I think he's got
Speaker 3: everything he needs sliding in his in his dinner.
Speaker 5: Yeah.
Speaker 3: I have done quite a few. I've cooked for the
Speaker 3: Aussie Prime ministers, of the Italian Prime minister, Royals, royals
Speaker 3: for sure, cook for the Queen the King, the Queen,
Speaker 3: like I had lunch with the Queen because five of us.
Speaker 1: We've always said we love we would have loved to
Speaker 1: have got on the G and t's with her.
Speaker 3: Yeah, apparently she did like a G and T just
Speaker 3: five of you. Who was it who was at the
Speaker 3: tab Well, it was three out, there's me. I think
Speaker 3: it was the head of the police and some Olympian
Speaker 3: and I think like every couple of weeks they just
Speaker 3: get some randoms from the country and take through. I
Speaker 3: was very honored to be there and it was a
Speaker 3: good laugh, and they were that she was very on
Speaker 3: the ball.
Speaker 6: Is there any is there ever anyone you've got nervous
Speaker 6: cooking for Oprah?
Speaker 3: I think I've got nervous cooking for Oprah, just because
Speaker 3: I think she's really interesting. And what did you? I
Speaker 3: can't remember because the pain of the nerves was too
Speaker 3: hich But she came. She came to fifteen restaurants and
Speaker 3: it was it's so funny because it's very it's pretty
Speaker 3: Unbritish as well, like as soon as she walked through
Speaker 3: the whole restaurant stood up and just clapped, you know,
Speaker 3: the bridge don't really do that, and down idiots.
Speaker 5: She bought a computer at the max store.
Speaker 3: But we had a lovely, lovely time and we cooked
Speaker 3: her a lovely meal. She loved the concept. She loved
Speaker 3: that thing. And then as she left, they stood up
Speaker 3: again and started cooking, and one customer went, we love you, Whoopie,
Speaker 3: and it's no.
Speaker 5: Shot, no can everyone.
Speaker 3: It was the worst thing in the world. I worked
Speaker 3: with her for eight weeks and she she was as
Speaker 3: lovely as you would expect.
Speaker 2: She was one last one from me. I was nursing
Speaker 2: and mean hangover yesterday from the races, and I.
Speaker 5: Was hypothetically, we could be in this, we could in this.
Speaker 2: But to my looking in the cupboard, what on earth
Speaker 2: do I have?
Speaker 4: What's the cure?
Speaker 2: What do you go to if you have one or
Speaker 2: two too many g and tea's or croppies or something similar.
Speaker 3: I think like some form of fat. Yeah, really good.
Speaker 3: So I think like I always go like, eggs are quick,
Speaker 3: like eggs chili and cheese sort of vibe. You can
Speaker 3: turn a tortilla like eggy cheesy chili thing really really quickly,
Speaker 3: and it just if it's just a tiny bit too hot,
Speaker 3: it just seems to get you sweating and get your
Speaker 3: blood pumping. It's a natural antiseptic, and I'm sure it
Speaker 3: cleanses your body or not.
Speaker 6: I couldn't think of anything more worse than eggs and
Speaker 6: chili if I was hungover.
Speaker 4: Really a spacific house for some Chinese.
Speaker 3: No, that's a good vibe as well. I used also
Speaker 3: when I've been really bad, like, just a little handful
Speaker 3: of fennel seeds sorts you out, does it.
Speaker 6: We must go to the health food shop and get
Speaker 6: some fennel seeds.
Speaker 4: Will be tomorrow. We're all going to the races as
Speaker 4: a team.
Speaker 6: Today we'll be in here showing down on fennel seats
Speaker 6: for breakfast.
Speaker 3: You'll be smelling great the.
Speaker 5: Races.
Speaker 1: Hey, Jamie, mate, we love you. The new cookbook is awesome,
Speaker 1: simple Jamie. Yes, it is a great cook Actually, people.
Speaker 6: Who can't cook like me, right, it is. Actually, we've
Speaker 6: been upset simple a lot of it.
Speaker 3: It's twenty five years of learning, whether it's design or
Speaker 3: the recipes or the principal recipes which are like mothership
Speaker 3: recipes where I really hold your hand to simplifying it.
Speaker 3: And yeah, I think people are cooking less now than ever,
Speaker 3: just because of life and technology.
Speaker 4: Yeahubers.
Speaker 1: Well, he's got a new show named after us as well,
Speaker 1: Fast and Simple Well premiere on Friday, fifteenth of November
Speaker 1: at seven point thirty on ten and ten play Hey Jamie,
Speaker 1: it's been absolute true mate, a gentleman.
Speaker 5: Lauren, Wake Up Feeling Good.
Speaker 4: No One Dred Jason Lauren.
Speaker 5: Only on Socials.
Speaker 3: Yeah,