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Speaker 1: Jersey and Amanda jam Nation.

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Speaker 2: Now I'm going to fan girl a little because I

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Speaker 2: love this woman. If you're a foodie like me, you're

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Speaker 2: probably familiar with this incredible chef. Cookbook author, and food

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Speaker 2: writer Alison Roman, the total rock star of the culinary world.

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Speaker 2: She's famous for her great recipes and her creative and

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Speaker 2: mostly her approachable approach. She's the one you turn to

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Speaker 2: when you've got people coming over and you want it

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Speaker 2: to look effortless. She's got a new book out, and

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Speaker 2: she's in town for a show at the Opera House.

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Speaker 2: I can't wait to see her. Alison Roman, Hello, Hello,

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Speaker 2: how are you? We're We're great. What I just love

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Speaker 2: about your style of cooking is I'm an anxious person,

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Speaker 2: and my husband says that I measure ingredients like I'm

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Speaker 2: mixing explosives. But you're big on taking the panic out

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Speaker 2: of entertaining. You say, don't even call it entertaining, call

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Speaker 2: it having people over.

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Speaker 3: Yeah. I think that the more we psych ourselves up

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Speaker 3: to perform for people, the more anxious will become, even

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Speaker 3: if that's just performing for ourselves or one person. So

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Speaker 3: we kind of have to like tack ourselves down from

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Speaker 3: the legend, just remind ourselves that we're just making food.

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Speaker 4: Could I ask you this question, When you're in the

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Speaker 4: kitchen and you're cooking for people coming around, do you

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Speaker 4: hide it when people come and say can I give

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Speaker 4: you a hand?

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Speaker 1: No?

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Speaker 3: I love it because more often than not I'll say, yes,

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Speaker 3: people can always help, but I don't. I don't mind.

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Speaker 4: But actually I should rephrase it. If they ask for

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Speaker 4: a hand, that's fair enough. But what if they come

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Speaker 4: in with advice?

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Speaker 3: No, that's not for me. I mean, it's been a

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Speaker 3: really long time since somebody has tried to give me advice.

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Speaker 1: I can imagine. Yeah.

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Speaker 4: Well, the other reason I said this is at Christmas time,

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Speaker 4: you know, when I cook like I do with the

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Speaker 4: cooking at time, have undone for a long time, and

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Speaker 4: my mother and my auntie come around and they come

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Speaker 4: into the kitchen. They don't actually help, They just come

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Speaker 4: in with stupid advice.

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Speaker 3: Right, Yeah, I feel like that's not as helpful, you know,

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Speaker 3: where it's like, oh, yes, of course, why didn't I

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Speaker 3: think of that? But I'm also very lucky to know

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Speaker 3: a lot of really wonderful cooks, and if we're cooking

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Speaker 3: together in the same kitchen for or something. I will

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Speaker 3: often ask them questions and they'll ask me questions, and

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Speaker 3: it's like a very nice exchange. But it's not unsolicited advice.

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Speaker 1: So if you tell them to bugger off out of

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Speaker 1: your kitchen, it's okay.

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Speaker 3: Then Yeah. I think I feel like I can say

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Speaker 3: that good, excellent.

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Speaker 2: I've cooked so many things from your nothing fancy cookbook

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Speaker 2: and your new ones sweet enough. I'm flicking through it

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Speaker 2: as we speak. It looks spectacular, well, thank you. What

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Speaker 2: I like to is that the photos are real. They're

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Speaker 2: not instagram upcycled whatever they what you make it look

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Speaker 2: like it's doable, and it's homely, and it's got real

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Speaker 2: people in the pictures.

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Speaker 3: Yes, that's really important to me. I try to do

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Speaker 3: that with all of my books. I make all the

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Speaker 3: food that's in the photos. There's no food stylists, there's

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Speaker 3: no like tricks or you know, you know, sometimes I'm

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Speaker 3: working with like really nice produce or you know. Of course,

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Speaker 3: the photos make everything looks better than you know, my iPhone.

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Speaker 3: But I think that for me, it's really important that

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Speaker 3: the food in the pictures and the books exactly like

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Speaker 3: or at least somewhat like the food that you make

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Speaker 3: in your own kitchen and your own.

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Speaker 2: Home, and with you cooking all these beautiful things, how

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Speaker 2: come you're not one hundred times bigger? How do you

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Speaker 2: manage to keep a liddle on that?

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Speaker 1: Oh?

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Speaker 3: I mean, I don't know, I definitely. I mean, I'm

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Speaker 3: not a small person. I'm like eight ten US size,

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Speaker 3: so I'm not I'm not what I would consider to

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Speaker 3: be petite at all. I'm pretty average. But I think

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Speaker 3: it's just generally speaking, I really love eating food. I

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Speaker 3: really love cooking food, and I love, you know, like

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Speaker 3: doing all of the other things that make my body

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Speaker 3: feel good, like yoga and I try to work out.

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Speaker 3: But like, I'm not it's not something that I think about.

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Speaker 3: I think that that's part of the secret, because you.

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Speaker 4: Can have your cake and eat it just done it,

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Speaker 4: too much of it? Well that's wrong, and go for

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Speaker 4: a walk off.

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Speaker 1: Do you hate the cake?

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Speaker 2: Yeah?

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Speaker 3: Yeah, I feel like we shouldn't deprive ourselves. That's sort

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Speaker 3: of what's also the book, the student Enough book is

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Speaker 3: about and making the zarts. And you make a whole cake,

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Speaker 3: you don't have season, Okay, you can share it with

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Speaker 3: somebody to bring it to freeze, half eat it later

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Speaker 3: or eat it over the course of a week or whatever.

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Speaker 3: Like you know, we shouldn't just not eat it. We

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Speaker 3: should always eat cake.

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Speaker 2: Absolutely, from someone who made your crispy chocolate cake with

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Speaker 2: hazel nut and sour cream on the weekend, I completely

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Speaker 2: agree with that. That was a spectacular one.

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Speaker 1: Good well, Allison, this has been great.

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Speaker 4: I'll think of this next time I tell my mother

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Speaker 4: and my auntie to bug her off out of the

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Speaker 4: kitchen with their unwanted advice.

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Speaker 1: Please, as Allison said, Alison Rayman said that you said you.

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Speaker 2: Can rack off.

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Speaker 3: That's right, you said that you can tell her that

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Speaker 3: you get it out of your kitchen, out of my kitchen.

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Speaker 3: You earned it.

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Speaker 1: Alison. It's great to talk to you.

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Speaker 4: You're touring well, you know that you're embarking on her

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Speaker 4: first Australian tour. Tickets at the Sydney Opera House dot com.

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Speaker 4: The new book Sweet Enough is now available in stores.

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Speaker 4: Alison Royman, thank you for joining us.

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Speaker 3: Thank you so much for having me have a wonderful day.

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Speaker 1: You too,