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Speaker 1: Jonesy and Amanda's Well.

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Speaker 2: He's one of the original celebrity chefs that we've loved

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Speaker 2: since the nineties, with his TV shows, his cookbooks, his

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Speaker 2: restaurants here in Australia. His latest series is Rick Stein's

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Speaker 2: Secret France. So guess who I guessed is Brendan Aho.

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Speaker 2: It's Rick Steinrick, how are you here?

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Speaker 1: He is very well. Indeed, actually in the circumstances lockdown

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Speaker 1: yet again here in the UK.

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Speaker 2: There so many of us can't travel anywhere, so we're

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Speaker 2: living vicariously through you and you show Secret France. Tell

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Speaker 2: us about what we're seeing.

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Speaker 1: Well, I mean it's it was a sort of a

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Speaker 1: dream of mine for many years to take a car,

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Speaker 1: my old Porsche drives through France rather like many a

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Speaker 1: sort of aging guy would want to do. Really just

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Speaker 1: sort of take to any old roads, you know, a

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Speaker 1: journey without map I called maps. I called it basically obviously,

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Speaker 1: we had a bit of a schedule. We just followed

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Speaker 1: our noses a lot of the time and just kept

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Speaker 1: bumping into interesting people. We had a few a couple

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Speaker 1: of fixes. You could speak a bit of French, because

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Speaker 1: my French is a little bit rusty, but it was

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Speaker 1: just a joy and really what we're doing is recreating

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Speaker 1: the sort of wishes of many of our viewers, I

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Speaker 1: guess not just in the UK, but in Australia as well,

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Speaker 1: Like it's the dream thing is to drive to France

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Speaker 1: and find, you know, the restaurants that still exist that

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Speaker 1: are run by sort of mum and dad and the kids,

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Speaker 1: you know. So it was that sort of a journey

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Speaker 1: and discovered parts of France that I've never been to before.

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Speaker 1: It's one of the joys of doing TV, you know,

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Speaker 1: you get to reach those parts of other people don't.

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Speaker 3: Yeah, there's a great deal of entilament when you get

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Speaker 3: on TV. You can go anywhere. You just hold a

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Speaker 3: camera and people go, yeah, for sure, you can do this.

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Speaker 3: He'll be a part of this.

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Speaker 1: Still they do the fools.

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Speaker 2: One of the things we've been looking at, Ricky, is

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Speaker 2: my dad gave me mum's old cookbook. Mom passed away

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Speaker 2: about fifteen years ago, and I've been looking through some

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Speaker 2: of the old recipes that I grew up with, and

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Speaker 2: a lot of it is tuna casseroles covered in corn

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Speaker 2: flakes and strange sounding things that I loved when I

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Speaker 2: grew up. Did you have any family classics that just

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Speaker 2: when you look back now, I think, gee, that was weird.

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Speaker 1: Well not really, because I mean I was just very

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Speaker 1: lucky my mum and dad. They traveled in Europe quite

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Speaker 1: a lot, which you know, and this was like in

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Speaker 1: the fifties and sixties, was quite sort of unusual. But

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Speaker 1: the problem was that we just couldn't get the ingredients

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Speaker 1: back in the UK then. And my mom had aspirations

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Speaker 1: to cook rosotto, right, but from the first and foremost

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Speaker 1: she couldn't get rosotto rice and she didn't quite get

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Speaker 1: a technique of rosotto. So it was generally made me

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Speaker 1: long grain rice because that's all you could get, and

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Speaker 1: it was more like a sort of rice pea laughs.

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Speaker 1: And rosotto I used to put things in it. I mean,

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Speaker 1: the parmesan cheese was was parmesan, but it was in

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Speaker 1: those little tubs which tasted, you know, like vomit. But

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Speaker 1: she used to put raisins in it. I don't know what.

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Speaker 1: Maybe maybe they went to Sicily at some stage. It's

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Speaker 1: not it's not rosotta as we know it, but as

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Speaker 1: kids we just loved it.

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Speaker 3: Really, So maybe rix rick Stein puts raisins in stuff,

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Speaker 3: because that's what they did in the seventies. Everything had

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Speaker 3: raisins in it. It didn't matter what it was. Roast,

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Speaker 3: roast beef with raisins. This could be your things. And

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Speaker 3: you're making for us today. A man has made us

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Speaker 3: a dish today that I'm looking forward to sample a

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Speaker 3: little bit later on.

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Speaker 2: It called Aberdeen sausage. But it was in my mum's cookbook.

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Speaker 2: And I look at and think that looks like hell.

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Speaker 2: But you cook mints in a variety of things for

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Speaker 2: three hours, roll it in bread crumbs, slice it might

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Speaker 2: like meat life, and put it on a sandwich. Sounds delicious.

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Speaker 1: What do you think want you so you pretty much

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Speaker 1: just boil it and then eat it like that?

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Speaker 3: Oh yeah, Rick thinking, gee, lockdown is not so bad

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Speaker 3: after all, could have been there. It's great to talk

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Speaker 3: to you, Rick. You can catch Rick Stone's Secret France

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Speaker 3: on ABC I View today. Rick, thank you.

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Speaker 1: Leisure, really really nice talking to you. Jonesy and Amanda's