1 00:00:00,160 --> 00:00:02,440 Speaker 1: You're on the Fit and with a podcast. 2 00:00:02,640 --> 00:00:06,319 Speaker 2: This weekend, Sunday Night kicks off on Channel seven MKR 3 00:00:06,559 --> 00:00:09,680 Speaker 2: is back My Kitchen Rules and it is always a 4 00:00:09,720 --> 00:00:12,160 Speaker 2: pleasure to say Nigella laws and on our screens, and 5 00:00:12,200 --> 00:00:16,320 Speaker 2: she joins us, now welcome, thank you. 6 00:00:18,160 --> 00:00:19,400 Speaker 3: Where are you right now? 7 00:00:21,120 --> 00:00:23,000 Speaker 4: I am in London. 8 00:00:23,640 --> 00:00:24,319 Speaker 3: Are you at home? 9 00:00:25,760 --> 00:00:30,680 Speaker 4: No, I'm not. I'm in a kind of studio in 10 00:00:31,600 --> 00:00:34,400 Speaker 4: I'm in the studio in London. I'm pacting abart. I 11 00:00:34,440 --> 00:00:35,640 Speaker 4: have a couple of tea nearby. 12 00:00:37,440 --> 00:00:40,280 Speaker 2: You do you do you love our country though, Nigela, 13 00:00:40,320 --> 00:00:42,160 Speaker 2: can you tell us the first time that you came 14 00:00:42,240 --> 00:00:44,239 Speaker 2: to Australia and how you fell in love with it? 15 00:00:46,000 --> 00:00:48,960 Speaker 4: Oh? Well, you know, it's really interesting. I had a 16 00:00:49,040 --> 00:00:51,519 Speaker 4: big thing about Australia for a long time before I've 17 00:00:51,560 --> 00:00:56,000 Speaker 4: gone there, and I was a huge collector of Australian 18 00:00:56,080 --> 00:01:00,760 Speaker 4: food magazines and of Australian cookbooks, and I always felt 19 00:01:01,200 --> 00:01:04,000 Speaker 4: that Australia at the time had didn't ever understand the 20 00:01:04,319 --> 00:01:08,720 Speaker 4: huge impact it had on the rest of the world, 21 00:01:08,760 --> 00:01:12,080 Speaker 4: because there was everyone who cared about food and people. 22 00:01:12,120 --> 00:01:15,440 Speaker 4: Your art directors of food magazines around the world and 23 00:01:15,920 --> 00:01:22,200 Speaker 4: in publishing go every magazine looked at what people were doing, 24 00:01:22,400 --> 00:01:24,640 Speaker 4: you know, and Australia was just kind of led the 25 00:01:24,680 --> 00:01:27,720 Speaker 4: way in a new kind of food photography and a 26 00:01:27,800 --> 00:01:31,600 Speaker 4: new and an approach to food that was just fresh 27 00:01:31,640 --> 00:01:35,040 Speaker 4: and direct and wonderful. And so I was always introduced 28 00:01:36,120 --> 00:01:39,679 Speaker 4: and so and then I went, So I went, uh 29 00:01:40,480 --> 00:01:43,440 Speaker 4: and I went to Australia, and I just it was 30 00:01:43,760 --> 00:01:47,880 Speaker 4: just lit and I'm one of the things that really 31 00:01:47,920 --> 00:01:50,320 Speaker 4: panicked was, you know that there were lots of worries 32 00:01:50,600 --> 00:01:53,440 Speaker 4: for everyone during lockdown, but one of the things was 33 00:01:53,440 --> 00:01:56,400 Speaker 4: this thing of not knowing would we ever travel again? 34 00:01:56,440 --> 00:01:58,360 Speaker 4: Would I I was thinking, would I ever get back 35 00:01:58,400 --> 00:02:01,280 Speaker 4: to Australia. I just didn't. No, it didn't seem like 36 00:02:02,520 --> 00:02:05,680 Speaker 4: it was really wonderful to be able to And then 37 00:02:06,360 --> 00:02:09,760 Speaker 4: doing m k R, I don't know, it really spoke 38 00:02:10,000 --> 00:02:13,960 Speaker 4: to me because it was it was like enjoying Australia 39 00:02:14,520 --> 00:02:16,720 Speaker 4: in a different way. I went to places I hadn't 40 00:02:16,760 --> 00:02:20,440 Speaker 4: been before, but it was it just was going back 41 00:02:20,840 --> 00:02:23,280 Speaker 4: to the basics of what I love about food and 42 00:02:23,360 --> 00:02:26,600 Speaker 4: what I love about Australian cooking, people cooking food they 43 00:02:26,720 --> 00:02:33,040 Speaker 4: love and bringing together different elements but doing so without pretension. Yeah, 44 00:02:33,080 --> 00:02:41,240 Speaker 4: and in a honest pull on flavor way which which 45 00:02:41,280 --> 00:02:44,119 Speaker 4: I which I love, and it was a wonderful experience 46 00:02:44,200 --> 00:02:45,000 Speaker 4: to be part of that. 47 00:02:45,160 --> 00:02:47,200 Speaker 3: Well, it seems to be that, you know, we've we 48 00:02:47,280 --> 00:02:49,920 Speaker 3: pride ourselves in our fresh produce and we pride ourselves 49 00:02:49,960 --> 00:02:52,919 Speaker 3: on getting it from its rightly environment to the plate. 50 00:02:53,080 --> 00:02:55,399 Speaker 3: Is there one dish in particular in Australia or one 51 00:02:55,760 --> 00:02:58,399 Speaker 3: element or food or type that you really really enjoy 52 00:02:58,480 --> 00:03:00,440 Speaker 3: and look forward to waiting when you come to Australia. 53 00:03:01,280 --> 00:03:04,079 Speaker 4: Well yes, but it really depends where I am, because 54 00:03:04,120 --> 00:03:06,280 Speaker 4: I think what I love about, you know, come to 55 00:03:06,280 --> 00:03:10,160 Speaker 4: Australia is there's so many different cities and different places 56 00:03:10,800 --> 00:03:15,960 Speaker 4: have these pockets oysters. Oh yeah, I wouldn't. I can't 57 00:03:16,160 --> 00:03:18,840 Speaker 4: I do. I think, I look, what's wonderful is me 58 00:03:18,919 --> 00:03:23,000 Speaker 4: how to go? So they didn't have what's fresh there 59 00:03:23,280 --> 00:03:24,000 Speaker 4: at the moment? 60 00:03:24,240 --> 00:03:24,520 Speaker 3: Jeez? 61 00:03:24,840 --> 00:03:29,200 Speaker 4: What what's available? And there's there's there's just so much. 62 00:03:29,280 --> 00:03:32,399 Speaker 4: But the trouble is, if louis an avocado in Australia, 63 00:03:32,840 --> 00:03:37,480 Speaker 4: it's very hard to come back to the uk adarins. 64 00:03:37,800 --> 00:03:42,280 Speaker 2: Not we pride ourselves on our avocados. That's you know, well, 65 00:03:42,560 --> 00:03:46,280 Speaker 2: talking about having a go whip. Is that, Nigella Laws, 66 00:03:46,360 --> 00:03:47,920 Speaker 2: is what I love about you. You are up for 67 00:03:47,960 --> 00:03:50,720 Speaker 2: anything because we we did read recently that you ate 68 00:03:51,200 --> 00:03:54,080 Speaker 2: thirty pickled eggs and that was just from that was 69 00:03:54,120 --> 00:03:55,960 Speaker 2: a bit from a friend. Is that correct? 70 00:03:56,000 --> 00:03:58,560 Speaker 4: That wasn't Yes, it was a bit And by the 71 00:03:58,600 --> 00:04:01,680 Speaker 4: time I got to the pop my fingers were wizened 72 00:04:01,840 --> 00:04:10,280 Speaker 4: with vinegar. Oh my it was. And the really worrying 73 00:04:10,320 --> 00:04:13,000 Speaker 4: thing I was younger then, But is that I've gone 74 00:04:13,080 --> 00:04:15,160 Speaker 4: up the next morning and has scrambled eggs. 75 00:04:15,040 --> 00:04:18,520 Speaker 3: Breat because I would have thought they wouldn't have set 76 00:04:18,520 --> 00:04:19,400 Speaker 3: to ear in your stomach. 77 00:04:20,600 --> 00:04:24,240 Speaker 4: No, No, I have a cast iron digestion. Wow. 78 00:04:24,360 --> 00:04:27,520 Speaker 2: Wow, Actually, Nigela, can I bring this? This is left field? 79 00:04:27,520 --> 00:04:30,559 Speaker 2: But you've You've been asked before what your particular taste 80 00:04:30,600 --> 00:04:33,080 Speaker 2: in men are and you love hair, you love hairy men, 81 00:04:33,279 --> 00:04:36,080 Speaker 2: and I can I just say this. Michael Whippley over 82 00:04:36,080 --> 00:04:38,920 Speaker 2: here is one of the most hiious men that were 83 00:04:39,080 --> 00:04:42,520 Speaker 2: in Australia. He's actually taking medication for it. But no, no, 84 00:04:42,600 --> 00:04:45,400 Speaker 2: on the weekend, Nigella, would You'll be very sad to 85 00:04:45,480 --> 00:04:47,880 Speaker 2: hear this. But he went and got his back laser 86 00:04:48,040 --> 00:04:51,040 Speaker 2: and his shoulders lazed, Nigella. 87 00:04:51,960 --> 00:04:55,800 Speaker 4: I'm also people making choices about their bodies that makes 88 00:04:55,800 --> 00:04:59,600 Speaker 4: them makes them happy. I'm not a dictator, no, but. 89 00:04:59,560 --> 00:05:04,360 Speaker 3: What you know, Nigella, what's interesting is when I came 90 00:05:04,440 --> 00:05:06,919 Speaker 3: home and I thought that it might be nice for 91 00:05:07,040 --> 00:05:09,320 Speaker 3: my wife if I was to trim some of the 92 00:05:09,400 --> 00:05:12,680 Speaker 3: hair from around my body. She came home and I 93 00:05:12,680 --> 00:05:14,159 Speaker 3: had and I took my top off and I said, 94 00:05:14,160 --> 00:05:16,240 Speaker 3: look what I've done for you, and she said, oh no, 95 00:05:16,400 --> 00:05:18,920 Speaker 3: I want it the other way. So it was good 96 00:05:18,920 --> 00:05:21,000 Speaker 3: to know that my wife and yourself, n Idella, and 97 00:05:21,000 --> 00:05:23,840 Speaker 3: other women out there really like the natural man. 98 00:05:25,680 --> 00:05:30,920 Speaker 1: Well, it sounds like you're just vomited in your mouth 99 00:05:30,920 --> 00:05:38,720 Speaker 1: a little bit there, Idella thirty pickled eggsvy, Nigella, So. 100 00:05:41,080 --> 00:05:41,719 Speaker 2: Bring up. 101 00:05:44,040 --> 00:05:46,440 Speaker 3: Fitzy bought it up. There's nothing wrong with a bit 102 00:05:46,480 --> 00:05:48,520 Speaker 3: of hair on a man's back, is there, Nigella. 103 00:05:51,520 --> 00:05:54,159 Speaker 4: No, no, no, no, there's nothing wrong in you know, 104 00:05:54,600 --> 00:05:55,600 Speaker 4: there's nothing wrong in that. 105 00:05:55,760 --> 00:06:01,480 Speaker 3: All good went bonding today, So no flirting outrageous all. 106 00:06:01,480 --> 00:06:04,479 Speaker 2: Right, this Sunday, seven pm. We are so excited to 107 00:06:04,520 --> 00:06:07,720 Speaker 2: have you back on our screens. MKR is back on 108 00:06:07,839 --> 00:06:09,839 Speaker 2: Channel seven. Make sure you check it out. Thank you 109 00:06:09,880 --> 00:06:12,119 Speaker 2: so much for your time, Nigella. 110 00:06:12,880 --> 00:06:13,400 Speaker 4: Thank you. 111 00:06:13,720 --> 00:06:14,040 Speaker 1: Thanks. 112 00:06:14,120 --> 00:06:16,000 Speaker 3: Nigella, love the Hair Grow Free. 113 00:06:16,240 --> 00:06:18,520 Speaker 4: You're on the Fitzi and Whipper podcast.