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Speaker 1: You're listening to the Simon Barnett and James Daniels Afternoons

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Speaker 1: podcast from News Talk ZEDB.

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Speaker 2: Allison Gofton is a prominent and enduring figure in the

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Speaker 2: New Zealand culinary world. She's very well known, of course

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Speaker 2: for fronting the popular Food in a Minute away We

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Speaker 2: wishs back now. I love that, as well as her

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Speaker 2: numerous food columns, best selling cookbooks, television appearances and many

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Speaker 2: personal appearances. In the name of charity, it is a

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Speaker 2: pleasure to welcome Allison gofden On to six and a song.

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Speaker 2: Hello Allison, goodoy, Alison, Hi, Hi.

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Speaker 3: Simon and James.

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Speaker 2: How are you?

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Speaker 4: I'm very good, Thank you really well.

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Speaker 2: It is lovely to talk to you. I used to

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Speaker 2: love your Food in a Minute me too.

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Speaker 4: They were popular. It was a really clever idea and

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Speaker 4: it was for its time.

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Speaker 2: I think, yeah, yeah, sixty seconds. If you weren't familiar,

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Speaker 2: it was about sixty seconds long. Went't they just right

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Speaker 2: before the six o'clock news, Ellison. That's how it worked,

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Speaker 2: didn't it.

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Speaker 4: It was we pitched it in to TV and said

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Speaker 4: initially to put it on it one minute to sex

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Speaker 4: and I remember back in the day that actually started

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Speaker 4: at twenty to six. You had to bring an oh,

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Speaker 4: nine hundred number to actually get the recipe. You couldn't

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Speaker 4: get them emailed out in those days. Had to write

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Speaker 4: them with a self fantodst envelope, remember that. And then

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Speaker 4: Jude Dobson was on television with her own program, and

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Speaker 4: I believe from memory, the Woman's Weekly got upset because

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Speaker 4: I was there from Next Magazine in her time slot,

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Speaker 4: and they shuffled us to one minute to six. And

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Speaker 4: about the same time we put pomp Poms on top

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Speaker 4: of the Cottage pie and the rest is history.

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Speaker 2: That's right, pomp Pom's on the cottage pie.

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Speaker 3: Gosh, yeah, that was the big one. Hey.

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Speaker 5: There was some story about the concept behind that concept.

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Speaker 5: What was it? Something about the viewers didn't know what

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Speaker 5: they were going to cook at four o'clock or something

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Speaker 5: like that.

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Speaker 4: That's right, it was about It was in the late nineties,

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Speaker 4: mid nineties. There was a piece of research that came

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Speaker 4: out and it said sixty three percent of New Zealand

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Speaker 4: women at four thirty at night had no idea what

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Speaker 4: they were going to put on their tables at six

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Speaker 4: pm for dinner. And in those days, Paul Hints commanded

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Speaker 4: the television nightly event and we all watched the news

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Speaker 4: at six o'clock and we had videos and we recorded

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Speaker 4: the news. And so a friend and I whose name

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Speaker 4: was mica O Sullivan and who has passed on now,

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Speaker 4: who is a very clever marketer. And at that time

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Speaker 4: I've been walking, working and advertising. I was an account

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Speaker 4: manager and an ad agency, and together we dreamed up

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Speaker 4: what was we pitched in as Allison's Minutes, which was

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Speaker 4: to put on a cooking program that showed you something

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Speaker 4: healthy that you could make in the under thirty minutes,

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Speaker 4: that used food in you that you had in your pantry,

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Speaker 4: and that was a twist on something that your family liked.

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Speaker 4: And that's what we pitched in. Two companies turned us down.

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Speaker 4: And what he's said, yes, and that's how we got going.

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Speaker 2: What a wonderful story that and good on you guys,

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Speaker 2: how clever. So where did your love of cooking come

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Speaker 2: from and when did it begin?

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Speaker 4: Well, probably my mom, Like most kids really, I was

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Speaker 4: born and raised in Nonsenston, Tasmania, and my parents were

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Speaker 4: from very humble backgrounds. We actually ran a service station

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Speaker 4: and so on the weekends my job was to cook

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Speaker 4: because my parents were doing the gardening, and I would

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Speaker 4: make an afternoon tea for thousands, really, and the only

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Speaker 4: thing I had to do was clean up the mess

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Speaker 4: that my mom bought me everything I would ever want

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Speaker 4: to kind of experiment with. And in those days there

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Speaker 4: were no supermarkets.

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Speaker 3: You know.

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Speaker 4: Food was delivered by the local growther and the butcher

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Speaker 4: and all those people. And so that's where it started.

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Speaker 4: And I really wanted to be a teacher of art

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Speaker 4: and history and my father was horrified that I got

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Speaker 4: my scholarship to go to university, and he organized for

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Speaker 4: me an apprenticeship and I had no choice. I was

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Speaker 4: sent to be an apprentice and that's where I really

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Speaker 4: got into cooking.

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Speaker 5: So you started off in Australia. How did you end

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Speaker 5: up in New Zealand.

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Speaker 4: Well, my dream was to be Margaret Fulton, who was

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Speaker 4: like Touy Flower, and I did work experience with her

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Speaker 4: in Sydney and that was just a dream come true.

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Speaker 4: And I went off to England to study a further

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Speaker 4: six months in cooking and wine. And then like every kid,

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Speaker 4: I could have a sack on my back and wanted

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Speaker 4: around Europe and I wrote to every magazine that I

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Speaker 4: could find the address of. I went and got all

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Speaker 4: these magazines from a shop. I sat down and I

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Speaker 4: wrote to all the food editors all the way around

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Speaker 4: the world and said, could I come and work for you?

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Speaker 4: And tie Flower in New Zealand kept my name on record.

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Speaker 4: And after a trip around I think Moscow and Russia,

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Speaker 4: I came back to my flat in the middle of

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Speaker 4: Birmingham and here was a letter that said, if you

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Speaker 4: can be here on this date, you can have a job.

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Speaker 4: And I literally just put everything into a have a

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Speaker 4: sack and came out to New Zealand with about thirty bucks.

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Speaker 4: I knew nobody and till he gave me a job

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Speaker 4: of cool lovely Hey.

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Speaker 5: Do you do you think you ever got a particular

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Speaker 5: style when it comes to your cooking?

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Speaker 4: Well, over the years it's changed. My big dream has

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Speaker 4: always to hate people cooking in their homes, and so

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Speaker 4: I learned to be a very fastidious professional cook. I

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Speaker 4: had French chefs train us, and then Toey taught me

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Speaker 4: really well in the art of writing. And so the

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Speaker 4: big thing I think for me has always to be

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Speaker 4: cock it. Just learn to cook it at home and

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Speaker 4: then you will appreciate good food, and good food doesn't

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Speaker 4: have to be expensive. It's not restaurant food, but just

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Speaker 4: appreciating what's locally grown in season and enjoy it at

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Speaker 4: its best and just enjoy that process. It doesn't matter

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Speaker 4: if you want to boil your collie floun put in

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Speaker 4: a white sauce, so you want to roast it with

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Speaker 4: something trendy, you know, like pine nuts and basil and

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Speaker 4: the latest dole of oil, But just do it.

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Speaker 2: It's interesting you say that, Allison, do you because I've

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Speaker 2: always used the excuse at least I can't cook, you know,

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Speaker 2: and I think a lot of people go, I can't cook,

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Speaker 2: I'm hopeless. Do you reckon? It's actually just application, it's

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Speaker 2: just actually doing it. Can anybody cook, is what I'm saying.

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Speaker 4: Anyone can cook, it's whether you want to. I have

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Speaker 4: a son who's a brilliant young cook. He's twenty one,

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Speaker 4: and my daughter, who's just gorgeous and seventeen, hates being

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Speaker 4: in the kitchen with me. One day she'll be sorry

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Speaker 4: when she goes flatting. That maybe is that. I think

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Speaker 4: there is something if you would allow yourself to enjoy

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Speaker 4: the process, and it doesn't have to be perfect. And

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Speaker 4: that's what I think, more than anything upsets me today

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Speaker 4: with all the food programs, is that there is an

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Speaker 4: element of I can't make it as good as them,

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Speaker 4: and it doesn't matter. You just have to nourish your

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Speaker 4: soul and feed your family or feed yourself. You go

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Speaker 4: out to enjoy the talent of a chef.

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Speaker 2: That's a good point.

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Speaker 5: Actually, yeah, Ellison, what are you doing now? We know

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Speaker 5: you've got a new book coming out, which we want

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Speaker 5: you to talk about in a second, but what are

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Speaker 5: you doing now?

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Speaker 4: Well, I'm now having a second life of food. My

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Speaker 4: son is encouraging me to get back and do some

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Speaker 4: stuff on Instagram and to redo my website and to

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Speaker 4: write some more books.

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Speaker 2: Mum.

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Speaker 4: So I took a break when my children were little.

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Speaker 4: I didn't get my daughter until I was forty six

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Speaker 4: forty seven almost, and I've taken that time out to

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Speaker 4: actually enjoy being a mom. And so now that they're

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Speaker 4: almost flown and my husband is semi retired, I can

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Speaker 4: actually get back into it now. And do you know,

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Speaker 4: I find all this new modern technology I can't use

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Speaker 4: a jolly thing of it. And I've got the most

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Speaker 4: wonderful girl helping me. But it is fabulous how you

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Speaker 4: can get the information out so correctly these days, and

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Speaker 4: you can do it yourself. So that's what I'm doing.

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Speaker 4: I'm kind of reinventing the wheel.

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Speaker 2: What's your? What's your? In terms of all your recipes,

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Speaker 2: what's been the most popular?

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Speaker 4: The most popular would have to be the Pavlover. I

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Speaker 4: think it's a six egg white Pavelo. But we did

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Speaker 4: it on zb This is back in the day, and

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Speaker 4: we got one thousand requests and you had to write

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Speaker 4: and with a self stamped addressed envelope. I couldn't afford

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Speaker 4: to print the letters to send, so z B printed

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Speaker 4: the letters for me or the recipes, and all the

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Speaker 4: courts through in the minute, opened all the envelopes one

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Speaker 4: lunch out and stuffed them in and sent them back

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Speaker 4: the old.

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Speaker 2: Pair of This a great story, Allison. We're loving chatting

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Speaker 2: with you.

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Speaker 5: Tell us about your new book.

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Speaker 4: Well, I'm trying to get it off the ground, and

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Speaker 4: I want to write a book called love and Kindness

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Speaker 4: because I will seem to be pretty crabby at the moment.

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Speaker 4: One of the things that I've found living here in

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Speaker 4: Cambridge is how kind people are when you're sick, they

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Speaker 4: will turn up the food at your doorstep. And it

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Speaker 4: reminded me as I watched a lot of the breast

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Speaker 4: cancer women paddle for a big competition that they had here,

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Speaker 4: how united they are. And I want to do something

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Speaker 4: back to some of the charities. So at the moment,

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Speaker 4: I've got a proposal and with breast cancer, and it's

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Speaker 4: to raise money for them. And the book is called

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Speaker 4: Love and Time. There's a seasonal year of a calendar

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Speaker 4: year of seasonal guest giving.

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Speaker 5: Oh, it's lovely.

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Speaker 2: It'd be enormously successful coming from you. We're getting some

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Speaker 2: lovely texts about you, Allison. Well, let's just do some

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Speaker 2: rapid fire questions and then we'll get your choice of song.

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Speaker 2: What's one place that you never get tired of?

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Speaker 4: My hometown Lon Sistant, in particular evans Dale. It's a

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Speaker 4: tiny little place with old houses, beautiful antique shops, great

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Speaker 4: food and wine, and lots of gum trees and I

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Speaker 4: sit underneath them and smell Australia. I love it, lovely.

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Speaker 5: What's one of the nicest compliments you've ever received?

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Speaker 4: Well, I was trying to think of that. Well, anyway,

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Speaker 4: I've decided to settle with the will you marry me

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Speaker 4: from my husband? That has to be a compliment if

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Speaker 4: you wanted me to be with them forever.

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Speaker 2: Nic, how long have you been married?

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Speaker 4: Thirty years? And he asked me to marry him in

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Speaker 4: the church at a coroa.

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Speaker 2: Oh oh, that's so nice.

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Speaker 5: What's his name?

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Speaker 4: Warick?

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Speaker 2: Warick Lovely? If you had the power to change one

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Speaker 2: thing in your world, Allison, what would it be?

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Speaker 4: Well, and I've given you a mess universe answer, but

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Speaker 4: it would be hunger. And to live with or die

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Speaker 4: from hunger in a world where there's so much waste,

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Speaker 4: I think as a crime on humanity. I really really

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Speaker 4: does get me.

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Speaker 5: Okay, what's something you thought was important when you were young,

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Speaker 5: but as you got older you realized, No.

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Speaker 3: It's not.

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Speaker 4: Clothes and makeup. I think as a young girl, you

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Speaker 4: know you always want to wear the latest, and you're

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Speaker 4: buying all the trendiest clothes, and then I think that

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Speaker 4: somewhere along the line you realize, actually, if you're tidy,

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Speaker 4: well presented, I suppose, but that you can do the

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Speaker 4: job that you've set out to do. What you wear

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Speaker 4: is not really what matters. It's that you can do

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Speaker 4: the job and do it, well, do you.

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Speaker 2: Like Gordon Ramsey?

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Speaker 4: Not really?

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Speaker 2: No, I wondered what are you What are you most

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Speaker 2: proud of in your life so far?

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Speaker 4: Well, I suppose there are two things. One was I'm

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Speaker 4: up on the wrong side of the railway tracks and

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Speaker 4: Nonsenston Tasmane. You're not particularly wealthy family, and I just

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Speaker 4: had a dream and I never gave up. So I

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Speaker 4: like to think that I'm proud that I never gave

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Speaker 4: up when times were really tough and I didn't have

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Speaker 4: any money or anywhere to live. And the other one

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Speaker 4: is that at forty one and forty six I managed

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Speaker 4: to get two beautiful children, and that I also stopped

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Speaker 4: work to be a mother and put that career on

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Speaker 4: the back burner so that I could be with them.

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Speaker 4: And I think that I would say that to any

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Speaker 4: career woman it's well worth it. So I'm really pleased

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Speaker 4: and proud that I did that.

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Speaker 5: This is a lovely response. Actually, hey, if you could

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Speaker 5: invite any one person still alive for dinner, who would

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Speaker 5: that be.

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Speaker 4: Well, it's not run because at Allison it's two people,

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Speaker 4: and I'd want to cook a feast. There are two

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Speaker 4: people who I'd love to cook for one is Elizabeth

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Speaker 4: Louard now. She is an amazing writer and art historian

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Speaker 4: and food writer, and she took her children to live

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Speaker 4: in Andalucia in the seventies and her books on the

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Speaker 4: history of European food and sacred food were my guide

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Speaker 4: when I went around Europe. She's now eighty five, and

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Speaker 4: I'd pair her up with the most amazing man called

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Speaker 4: Michael Bennett, and he was our school vicar here in

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Speaker 4: Cambridge for three years and in Australia he has done

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Speaker 4: a program on sacred boots through the Levant. And I

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Speaker 4: would like to take both of those people to a

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Speaker 4: Greek island and cook them a Greek feast, I think

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Speaker 4: to celebrate Easter. That's what I'd really loved to I'll.

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Speaker 5: Bring the wine. I'll bring the wine, You bring the wine.

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Speaker 4: Bring the wine.

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Speaker 2: Alison, We have really loved chatting with you. Thank you

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Speaker 2: for your time. It's been really interesting and loads of

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Speaker 2: really really kind texts about you as well. So the

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Speaker 2: good luck with your book. It sounds very cool. And

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Speaker 2: before you go, what song have you chosen in why please?

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Speaker 4: Well, that's because I'm an Aussie girl and was an

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Speaker 4: Ozzie teenager and Friday Nights with Gin and Tonics and

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Speaker 4: the local pub with Australian rock music. So I'm sorry,

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Speaker 4: but this is a bit of a rock song and

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Speaker 4: it gets up burning and I'm playing this because I

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Speaker 4: hope one day that the Aboriginal people of Australia will

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Speaker 4: get a voice in Australia. And i just love the song.

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Speaker 2: It's a great choice. Peter Garrett Midnight Oil Beds are Burning.

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Speaker 2: Thank you, Ellison, all the very best.

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Speaker 3: Thank you for having me by now Jodda.

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Speaker 1: For more from Simon Barnett and James Daniels afternoons, listen

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Speaker 1: live to News Talk set B, or follow the podcast

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Speaker 1: on iHeartRadio