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Speaker 1: This is the Fitty and Whip with Kate Richie podcast.

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Speaker 2: Now it's time for something truly delicious All aloun chef

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Speaker 2: and restaurant tour Jamie Oliver.

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Speaker 3: Jamie Oliver is in the kitchen.

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Speaker 1: Here's the manmade cooking fun. It's just joy, joy Joy.

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Speaker 1: Let's get cooking. Come on, guys, the.

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Speaker 3: One and only Jamie Oliver. Welcome to the show.

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Speaker 1: I've missed you, do you know?

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Speaker 4: It is so good to see it. The brand new

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Speaker 4: cookbooks Eat Yourself Healthy. Before we get into the healthy

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Speaker 4: stuff and it's this is not a diet book or

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Speaker 4: anything like that. This is just eating healthy. It's healthy

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Speaker 4: ingredients and it's magnificent. But just give us your one

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Speaker 4: greasy hangover meal that you'd have on a Sunday after

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Speaker 4: a few too many pints. What's the one that you

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Speaker 4: would have?

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Speaker 1: I don't have to try too hard for that one.

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Speaker 2: I mean it would be a bacon or a sausage

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Speaker 2: sanger and also why I choose have both and with

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Speaker 2: a nice egg over easy explode on the inside with

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Speaker 2: what you do HP sauce.

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Speaker 4: Tabasco is that the that's the hot sauce?

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Speaker 1: YEA.

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Speaker 2: I call it like Daddy's sauce or HP sauce. I mean,

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Speaker 2: it's a it's a thing of beauty. It's got spice

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Speaker 2: and tang. But yeah, that's greasy and delicious. And actually

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Speaker 2: I try and have something in that area every Sunday.

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Speaker 2: That's my kind of cheat day where I like to

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Speaker 2: have something feel fully beautiful.

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Speaker 5: Jamie, I've heard a quote from you saying that if

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Speaker 5: you had your last meal on Earth, that it would

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Speaker 5: be your mum's home cook roast, which I love. Does

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Speaker 5: that transport you back to just being a kid in

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Speaker 5: the Oliver house.

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Speaker 2: I mean, we had a roast every week and it

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Speaker 2: was like we we grew up in a pub restaurant,

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Speaker 2: so as always we're always cooking for other people, but

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Speaker 2: we have in those days.

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Speaker 1: We used to close at three and open back.

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Speaker 2: Up at six, so we had that time in the

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Speaker 2: middle to have whatever roast, but with loads of veggies.

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Speaker 1: From the garden, you know, roast potatoes, but.

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Speaker 2: All the condiments, all the mustards, all the sauces and

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Speaker 2: just and Mum used to do like a proper old

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Speaker 2: school British dessert and it.

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Speaker 1: Was just lovely memories.

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Speaker 2: Nan would be at the end of the table you know,

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Speaker 2: and people randoms would just turn up, so they'd be

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Speaker 2: like ten of us, twelve of us around the table

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Speaker 2: and just lovely, lovely memories.

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Speaker 1: But that I mean, that's food though, isn't it like memories? Food?

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Speaker 1: You know, it transports you straight back to a place.

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Speaker 1: So as you.

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Speaker 4: Get older, do you feel like you have to integrate

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Speaker 4: these healthier ingredients into your cookbooks? Is that what you're

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Speaker 4: doing now or what's the inspiration behind it?

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Speaker 1: Well?

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Speaker 2: Do you know what I think? In a lot of ways,

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Speaker 2: the world has changed a lot around us, right, So

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Speaker 2: the same dish that we had forty years ago has changed.

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Speaker 2: It's more processed, you know, the variety, you know, the

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Speaker 2: varieties of animal or vegetable have changed, like the way

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Speaker 2: it's made and the additive. So even the same kind

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Speaker 2: of dish, even a cornish pasty now is different to

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Speaker 2: like forty years ago. So part of the book, the

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Speaker 2: book really is like and the series is like what

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Speaker 2: does good look like? And like is it easy to

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Speaker 2: be healthy? Can it be delicious? Is it stingy? Or

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Speaker 2: can it be abundant? And like fill you up? But

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Speaker 2: also what I try and do and obviously I'm fifty

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Speaker 2: this year. So you know, I have my birthday in May.

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Speaker 2: Last year I had a full mot with a camera

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Speaker 2: up on the backside.

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Speaker 1: You know, I've done the full monthy and.

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Speaker 2: I think it's just that whole idea of can food

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Speaker 2: genuinely help you to be optimal, feel better, be more

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Speaker 2: optimal for fighting disease and all those things around longevity

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Speaker 2: and being the best version of yourself.

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Speaker 3: Jamie, I have to ask, I think the last time

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Speaker 3: we spoke, one of your daughters was backpacking around Australia.

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Speaker 3: I assume she's back in the UK now, is that right?

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Speaker 2: My old Ozzie Oliver has just come back and she's

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Speaker 2: just started her first job as a teacher.

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Speaker 1: So that's nice. Nice to have her back. Did she

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Speaker 1: was that her gap year?

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Speaker 2: I think she wants to live in Australia, if I'm honest.

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Speaker 2: But I mean, much as I love Australia, I'm trying

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Speaker 2: not to promote it because I missed her so much.

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Speaker 1: But yeah, she loved it.

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Speaker 2: I mean, she did the proper thing that you know,

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Speaker 2: and it feels like something that Ozzie's do over here

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Speaker 2: as well. But a lot of Ossie's over here in

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Speaker 2: the UK having fun and it's a nice little sharing.

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Speaker 2: But yeah, she got to do things I didn't get

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Speaker 2: to do. So she got stuck in camera with all

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Speaker 2: those floods, you know.

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Speaker 1: And of course, yes.

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Speaker 2: Taken up in the Wit Sundays by Andy Allen's father

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Speaker 2: in law took her up in a helicopter. And yeah,

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Speaker 2: she worked at Andy's restaurant in Byron Bay, worked in Sydney.

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Speaker 1: She just loved it.

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Speaker 2: But you know, it's so young, right, twenty two to

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Speaker 2: twenty three, just sort of soaking it all. Yeah, I

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Speaker 2: remember when I first came to Ozzie, like twenty five.

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Speaker 2: I never thought i'd get there because I come from

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Speaker 2: a little village in the middle of nowhere. I never

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Speaker 2: was boalsey enough to say, oh, yeah, I'm going to

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Speaker 2: be in Sydney and you know, so, yeah, I remember

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Speaker 2: my first trip and it was awesome. I went straight

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Speaker 2: from the airport to a book signing with three hundred people.

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Speaker 1: It's like, what, how did this happen? But the naked

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Speaker 1: chef was wild back then. It was.

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Speaker 2: It was really It's somehow resonated with Aussies in a way.

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Speaker 2: People were just so into the cooking and it was

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Speaker 2: so exciting.

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Speaker 4: Well, you would have been so young back then, but

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Speaker 4: you would have been promoting, promoting and working, but also

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Speaker 4: enjoying yourself, aren't you.

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Speaker 1: Yeah, No, totally.

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Speaker 2: Me and ben o'donahue and I work with a lot

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Speaker 2: of Aussies and I was literally like a big set

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Speaker 2: of lips and Bermuda shorts just flopping around Australia before

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Speaker 2: my face grew into my lips.

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Speaker 1: You know.

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Speaker 2: It was just we were like skateboarding around Sydney, you know,

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Speaker 2: and the fitting over was just so fun and contemporary

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Speaker 2: and it was so different to what I was used

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Speaker 2: to in London. And I think that's one of the

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Speaker 2: joys of being a brick coming to Aussie, Like it's

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Speaker 2: so similar, but it's.

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Speaker 4: So Did you ever get a FaceTime from Poppy introducing

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Speaker 4: into a nice Australian young man that she'd met or no.

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Speaker 1: Boyfriend so that that didn't happen.

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Speaker 2: They did it together, which was, you know, kind of

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Speaker 2: a relief because you know, I was slightly less nervous.

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Speaker 2: You never know, I might be able to get one

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Speaker 2: of the olivers paired up with any You know what.

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Speaker 4: When I talk about it's funny these days you talk

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Speaker 4: about anything your phone picks it up. You get advertising

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Speaker 4: for that. So I was obviously looking forward to talking

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Speaker 4: the other day and I was talking to my wife,

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Speaker 4: I'm going to speak to Jamie again, and then it

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Speaker 4: pops up straight away that there's a Jamie Oliver hack

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Speaker 4: that with a lemon. What you got to do with

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Speaker 4: a lemon, before you squeeze a lemon is that you've

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Speaker 4: got to actually ground it down a little bit. You've

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Speaker 4: got to squeeze the lemon, roll it and squeeze it first.

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Speaker 1: You get more juice out of the lemon. Yeah, and

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Speaker 1: it's erotic and if you rub your hands all over your.

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Speaker 2: Neck, you smell good, even if you're kicking up a bit,

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Speaker 2: you know in the Aussie sun, and you just have

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Speaker 2: a bit of because when you roll it, you also

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Speaker 2: stimulate all the natural oils in the zest, and often

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Speaker 2: the zest ends up in the bin.

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Speaker 1: So yeah, the zest, the juice. But I love citrus, you.

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Speaker 2: Know, a bit of lime, lemon, you know orange that

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Speaker 2: in cooking just really lifts Jamie.

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Speaker 5: I need to know too, because the cookbook is healthy ingredients,

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Speaker 5: which I get, which is good for you. And I

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Speaker 5: know your love though of olive oil. So is there

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Speaker 5: still quite a bit of olive oil in the book.

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Speaker 2: For sure. I mean, I think what I tried to

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Speaker 2: do is now more than ever, especially online and on socials,

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Speaker 2: Like there's a lot of half truths online and people

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Speaker 2: get really upset or worried about what they can and

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Speaker 2: can't do. So what I felt my job was, as

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Speaker 2: someone that's qualified in nutrition, was to reach out to

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Speaker 2: the best people on the planet, use those people in

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Speaker 2: the program in the book, to really tell them what

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Speaker 2: good looks like, and give them the hacks, give them

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Speaker 2: the shortcuts, and yeah, just sort of show them how

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Speaker 2: easy it is to get the good stuff in them

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Speaker 2: and how easy it is to get it.

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Speaker 1: Wrong as well. It's so easy to get it wrong.

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Speaker 2: So just giving them that little bit of awareness, I

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Speaker 2: think is really powerful. And of course, you know a

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Speaker 2: lot of people think the good stuff is always boring,

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Speaker 2: miserable or stingy, and I just you know, if you

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Speaker 2: flick through the book, what you're going to see is

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Speaker 2: a lot of color and abundance. And yeah, you've still

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Speaker 2: got like burgers and meat balls and kind of temporary

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Speaker 2: stir fry dishes in there. I've got things that feel

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Speaker 2: close to home in the book, but also stuff that's

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Speaker 2: from other countries that I think will get your taste

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Speaker 2: buds going. And I try and cover the breakfast, brunch, lunch, dinner.

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Speaker 2: You know, I was going to say cocktails. There's no,

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Speaker 2: there's no cocktails in there, but there are drinks and

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Speaker 2: even desserts, which I actually didn't want to do a

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Speaker 2: desserts chapter, and my gang kind of ganged up on

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Speaker 2: me and said, let me think it's worth doing, and

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Speaker 2: I said, I don't think there is any healthy desserts,

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Speaker 2: And then after kicking around like a little child for

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Speaker 2: half a day, I actually built a really nice little

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Speaker 2: dessert chapter, which is healthy.

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Speaker 1: Can you believe? So even I can?

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Speaker 4: I throw an interesting ingredient at you? And have you

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Speaker 4: met Have you met Calvin Harris before? It's just recently

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Speaker 4: become a father.

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Speaker 1: Do you make CAJJ? Yes, as an ingredient? What do

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Speaker 1: you want me to do with him? No?

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Speaker 4: Right, No, not him personally, but he's just recently cooked

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Speaker 4: up his wife's placenta. From the first did you did

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Speaker 4: you and jewels do anything?

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Speaker 1: No?

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Speaker 2: I did ask on the last one, and everyone just

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Speaker 2: looked at me as if I was like disgusting and wrong.

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Speaker 1: But if you in nature, it's very it's very common.

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Speaker 2: The percenta is an incredible organ, very nutritious, by the way,

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Speaker 2: And if I was, and if anyone in Australia is

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Speaker 2: thinking about this, the best way to cook up a

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Speaker 2: placenta is just to dice it quick, cook some onions,

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Speaker 2: like a little bit of tin olive oil, not another

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Speaker 2: butter in with the percenta. Just flame it with some

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Speaker 2: whiskey and treat it like a pata. Get that into

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Speaker 2: like a food processor, liquidize it until it's shiny smooth,

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Speaker 2: that season it up, and then you serve that on

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Speaker 2: some hot brisketa with a trendy little sinard.

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Speaker 1: You make it. Honestly, that percenta patai placenta pathe.

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Speaker 2: That protein iron like super rich and us I think

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Speaker 2: Calvin's onto something. You can also get them dried and

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Speaker 2: you can turn it into like powder that you can

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Speaker 2: add into your But they say it's very healthy, and

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Speaker 2: my instinct would be it probably is.

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Speaker 1: But also there'll be people listening to this game, Jamie,

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Speaker 1: that sounds disgusting.

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Speaker 3: That's your inspiration for your next cookbook. You've done thirty

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Speaker 3: books already. It is an amazing story. Well done and

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Speaker 3: well you know how much we love having you down

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Speaker 3: here in this great nation of ours, so we can't

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Speaker 3: wait to see you again.

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Speaker 2: Hopefully I'll get to see you next year. If you

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Speaker 2: have me in the studio, get the fire department in.

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Speaker 2: I'll bring a pot and pan and a gas hob

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Speaker 2: and I can put you something for once.

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Speaker 4: Mate, You're a legend anytime, brother, Thank you very much.

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Speaker 5: Love It's in Whippa with Kate Ritchie is a Nova

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Speaker 5: podcast talk great shows like this. Download the Nova player, Fire,

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Speaker 5: the app Store, or Google Playing