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Speaker 1: Jonesy and Amanda's.

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Speaker 2: Is there anything unex guess can't do? She's a great company.

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Speaker 2: I've hung out with this woman socially, She's brilliant. She's

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Speaker 2: the Italian born creative powerhouse actress, opera singer, cookbook author

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Speaker 2: who makes our mouths water with every recipe. She's got

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Speaker 2: a new book called Simple Italian Sylvia Colocca, Hello, Hi guys,

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Speaker 2: Hi Sylvia.

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Speaker 1: Thanks for the background music. I love it.

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Speaker 2: You know, can I ask you this, is there any

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Speaker 2: Italian who can't cook? It seems that every single person

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Speaker 2: in Italy grew up with a member of the family

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Speaker 2: who was a brilliant cook. We don't all have that

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Speaker 2: in Australia.

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Speaker 1: I think. Look, I think there are a lot of

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Speaker 1: Italians that thinker can't cook like everybody else. But then,

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Speaker 1: you know, I think even if they don't know they have,

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Speaker 1: they have acquired some life saving cooking skill like the

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Speaker 1: survival kits. You know, we know how to boil pasta,

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Speaker 1: how to make a simple suga and that will you know,

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Speaker 1: that'll be that'll be enough for survival, I think.

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Speaker 2: And in Italy that scene as oh hopeless, that's all

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Speaker 2: you can do, whereas we'd have dinner parties showing that off.

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Speaker 1: Yeah, but you know, in Italy it's easy because I

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Speaker 1: mean we've got, you know, the produce that we don't

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Speaker 1: have to do anything with. And I have to say that,

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Speaker 1: I mean, it is very much the same here in

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Speaker 1: Australia these days. The scene has changed so much since

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Speaker 1: I've been here. It's been over ten years now, and

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Speaker 1: I find absolutely everything now. I used to have to

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Speaker 1: travel far away to villages and country towns to find

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Speaker 1: my local Italian produce, and now I just just pop

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Speaker 1: into the local supermarket. It's true.

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Speaker 3: When when I was a kid, I remember I had

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Speaker 3: lasagna for the first time. I couldn't pronounce it. It was

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Speaker 3: like magazine, and I thought, and I remember saying to

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Speaker 3: my auntie, what the hell's this? I don't eat this,

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Speaker 3: and she said, just to eat it, you'll like it.

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Speaker 3: And it was the greatest. It was the greatest thing

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Speaker 3: I ever ate in my life. But I remember looking

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Speaker 3: at it thinking, this looks like I couldn't even cohen

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Speaker 3: what it was.

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Speaker 2: Now, we grew up with meat and three vegs.

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Speaker 1: Really, yeah, there's nothing wrong with that. I mean, meetings

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Speaker 1: revenge is very sound choice and can be absolutely delicious.

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Speaker 1: I guess in Italy we're spoiled that we have all

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Speaker 1: these regions, and each region has its own cuisine, and

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Speaker 1: there are similarities, of course between neighboring regions, but the

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Speaker 1: diversity between a region from the north and origin from

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Speaker 1: the south is mind blowing. And so we grow up

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Speaker 1: with this culinary culture that we don't even really know

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Speaker 1: we are acquiring, and then boom, all of a sudden,

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Speaker 1: we're grown ups and we go overseas and we find

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Speaker 1: out that everybody else in the world loves Italian cuisine.

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Speaker 1: And you're like, oh, really, okay, cool?

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Speaker 2: Can I ask you though, that many of us are

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Speaker 2: trying to eat less carbs and less cream and all

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Speaker 2: that sort of stuff. I mean, you're married to actor

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Speaker 2: Richard Roxboro. If he's got to take his shirt off

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Speaker 2: in a movie, does he say, Sylvia, can you hold

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Speaker 2: back on the carbon If it did.

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Speaker 1: That, then it could might as well slip in another bedroom.

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Speaker 2: Really?

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Speaker 1: Also, yeah, yeah, come on, lots too short. But also

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Speaker 1: you know, we don't really abuse cream in Italian cooking.

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Speaker 1: We don't put cream in carbonada.

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Speaker 3: Because that's just the egg yelk. I was talking to

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Speaker 3: wut Iteian friend of mine. So you get your pasta

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Speaker 3: and it's in the in the draining thing, and you

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Speaker 3: need to get an egg yolk and you whisk that

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Speaker 3: in and you start it really quickly cream it doesn't

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Speaker 3: turn into scrambled egg, and there you have your carbonara.

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Speaker 1: Yeah, pretty much. You have to create like the carbonari,

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Speaker 1: it's all about timing, and it's a three ingredient thing.

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Speaker 1: It's like this. You got guancharli, which is a cute

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Speaker 1: por shake. You've got the egg yolks, and you've got

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Speaker 1: the pecorino and the peppers. It's four ingredients. And you

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Speaker 1: wis the egg yolks with lots of pecorino and pepper,

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Speaker 1: and then you fry off the guanchale in a little

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Speaker 1: bit of olive oil. Then you cook your pasta and

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Speaker 1: then you drain it straight in the guan charlette pan,

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Speaker 1: so then it gets all the beautiful fatty juiciness and

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Speaker 1: then off the heat you add the creaminess of the

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Speaker 1: of the egg yolk and the pecorino and a little

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Speaker 1: bit of the left of a pasta cooking water to

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Speaker 1: create that sort of luscious texture like that, and then

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Speaker 1: you must eat it straight away. You can't let it

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Speaker 1: sit because it gets all eggy.

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Speaker 2: But that's what stops the egg cooking is that you

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Speaker 2: don't do it on the heat.

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Speaker 1: That's right, that's right. So you get so the egg

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Speaker 1: obviously cooks enough so that it's any more in dafe,

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Speaker 1: but it doesn't curdle. I'm hungry.

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Speaker 3: See is on the delivering carbonara right now.

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Speaker 1: It's egg and bacon.

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Speaker 2: That's true. That's true, bacon an eggs Italian style.

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Speaker 3: Well, Sylvia, your new cookbook, because that simple Attaian is

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Speaker 3: in all good bookstores today, say Richard Forrest and the kids.

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Speaker 1: I sure will. They're upstairs having breakfast. I've duck down, Lucky,

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Speaker 1: disturbed by the mess.

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Speaker 2: I hope they're having vegaminon on toast, just to just

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Speaker 2: to annoy you.

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Speaker 1: I think they're having peanut BUTSA.

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Speaker 2: Nice to talk to you, Silver.

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Speaker 1: You take care, you have fun, guys.

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Speaker 3: Okay, bye, Sylvia Cloca there Jonesy and Amanda's generation