Speaker 1: Very excited for our next guest. He's got a brand
Speaker 1: new TV show coming to Channel ten in a couple
Speaker 1: of days, and a brand new cookbook, the one and
Speaker 1: only Global Sensation Ladies. Jamie Oliver's in the studio.
Speaker 2: Hi, Jamie, I actually have a question surrounding the fact
Speaker 2: that I am surprised you got clothes on, because Jamie Oliver,
Speaker 2: I thought the Naked Chef meant you we naked.
Speaker 3: Yeah, well it's been known once in the blue moon
Speaker 3: to happen, but no, it was about stripping down the
Speaker 3: food to its bare essentials. That's where the Naked Chef
Speaker 3: was born. That's probably the only reason we got ratings.
Speaker 3: And then everyone was very disappointed.
Speaker 4: But then no, thank you.
Speaker 1: This is so cool to have you in here. Jamie
Speaker 1: Oliver in the flesh.
Speaker 5: Is just I would say.
Speaker 6: The only recipe I know, like, my one thing that
Speaker 6: I pull out at every single dinner party is the
Speaker 6: fish tacos with Kiwi sauce.
Speaker 5: It's like sauteed Kiwi sauce.
Speaker 6: And that has gotten me through so many dinner affairs
Speaker 6: where people have thought that I can actually cook and
Speaker 6: I call it.
Speaker 4: They'll be going like Kiwi, what so good?
Speaker 3: For Kiwi. Is this in the UK? Possibly like in
Speaker 3: AUSSI it's really hard to get Tomatillo's. But actually it
Speaker 3: gives you that similar, really similar kind of like tangy
Speaker 3: fresh sharp.
Speaker 4: It's good.
Speaker 5: Isn't say tomato ga because I don't even know what
Speaker 5: that is?
Speaker 4: Yeah, there you go, South American tomato, Jamie.
Speaker 5: What is your dish?
Speaker 2: If you're having a dinner party and you really want
Speaker 2: to impress, what's your go to?
Speaker 3: I think impress is always an interesting emotion because I
Speaker 3: think you can have the right dish with the wrong
Speaker 3: people and it's wrong, or you can have you know,
Speaker 3: the wrong dish with the right people and it could
Speaker 3: be right. I mean I personally always want to have
Speaker 3: as much time with my guests as possible. So something
Speaker 3: that you can, you know, summing macas.
Speaker 1: In mac and cheese like McDonald's in Australia MCD.
Speaker 3: I know, I'd just make a burger because it's like
Speaker 3: quicker and better and juicier, yeah, and cheaper. But it's
Speaker 3: really hard, Like my life is just like a jukebox
Speaker 3: of recipes.
Speaker 4: I never really know what to do until I get there.
Speaker 5: But also I find this amazing. You have five children.
Speaker 6: So you must have some skills in how you feed
Speaker 6: fussy kids. I've got two kids and one of them
Speaker 6: only lives on corn crackers. Sure I need anything else?
Speaker 6: How do you get fussy kids to eat food that
Speaker 6: could be more interested in corn?
Speaker 3: Just hunger, just good old fashioned hunger. I mean that
Speaker 3: to be truthful. Like, it's interesting, like our kids these
Speaker 3: days don't get hungry because they invented snacks. There is
Speaker 3: snacks don't exist. I mean, snacks were always a bit
Speaker 3: of fruit or nuts or something. But it's really interesting.
Speaker 3: I remember working in South Africa where they had this
Speaker 3: incredible orphanage and these three women came in and did
Speaker 3: these amazing school lunches and they just smashed a lot
Speaker 3: and they're just so grateful. And then I just spent
Speaker 3: years doing it in the UK. And because they're all
Speaker 3: on like crisps and sweets and like energy drinks like that,
Speaker 3: they don't want food, like they just want the stuff
Speaker 3: they want, So they're fussy. But no, I think, honestly,
Speaker 3: if you can, yeah, I just make sure that from
Speaker 3: breakfast to lunch they don't eat, and yeah, just cook
Speaker 3: something tasty.
Speaker 4: I mean, yeah, they have their kind of patterns. Even
Speaker 4: though my kids are pretty good, they love the obvious things.
Speaker 4: Pasta pizza.
Speaker 3: Yeah, I try, and with parents, you don't judge yourself
Speaker 3: on the day. You have to take the long game,
Speaker 3: the long game, and so when they're hungry, I always
Speaker 3: put out like some kind of version of a salad first.
Speaker 4: Sometimes you win. Sometimes we love.
Speaker 2: When it when a parent does that. I remember growing
Speaker 2: up and you'd be like, I'm so hungry. You mum
Speaker 2: would be like, there's plenty of fruit and the fruit ball.
Speaker 2: It's true, though, no, but then you say you don't
Speaker 2: want fruit, and she would say, you can't be hungry.
Speaker 3: It's not just about the dinner. Even if it's like
Speaker 3: a greater carrot salad dressed right, they'll have a nibble.
Speaker 3: It doesn't matter if they smash it or not, all
Speaker 3: of it or not. But the thing is, it's marketing.
Speaker 3: And like when I was working with the big schools,
Speaker 3: you have to put something in front of them fourteen
Speaker 3: times before they try it, and then it's got to
Speaker 3: taste good and then you might have another go. But
Speaker 3: so kids aren't born to eat nuggets and burgers. It's
Speaker 3: not genetic. It's called marketings.
Speaker 6: You've done some incredible work in the UK around getting
Speaker 6: food to disadvantage kids and it's something we don't have here,
Speaker 6: but it's it's for children who don't have access to it,
Speaker 6: being able to come to school and have free lunches.
Speaker 6: Why was working and being able to provide that so
Speaker 6: important to you.
Speaker 3: Well, I mean it's Look, it's important in Aussie too,
Speaker 3: but obviously it's not freezing cold and wet a lot
Speaker 3: of the year. So if you kind of get poverty
Speaker 3: and freezing cold and wet, and then you have disadvantaged
Speaker 3: communities and they're trying to learn, like you know, hungry
Speaker 3: kids can't learn. And so if you're really passionate about
Speaker 3: the idea of the most vulnerable in our community working
Speaker 3: and thriving and kind of getting out of that and
Speaker 3: having possibilities like the dream, then you got you know,
Speaker 3: you've got to feed the body and the mind. And yeah,
Speaker 3: like we have one hundred and ninety days of the
Speaker 3: year in the UK where we do breakfast and lunch,
Speaker 3: so it might as it might as well be good.
Speaker 1: Hey, listen on the pick up, Jamie Oliver's here with us.
Speaker 1: We got more of him back after this. He is
Speaker 1: sticking around here at the pickup standby. He's got a
Speaker 1: brand new cookbook out, Simply Jamie. It's out now. His
Speaker 1: newest TV show, Jamie Fast and Simple, is premiering the
Speaker 1: fifteenth of November on Channel ten. Jamie Oliver in the studio, Jamie,
Speaker 1: I got a question. I'm in a relationship. Tell me
Speaker 1: if this is a red flag one? Okay, not me
Speaker 1: being in a relationship. I don't know why everyone looks
Speaker 1: shocked when I said that, But no, I'm you know,
Speaker 1: I'm settled down and my boyfriend eats a hamburger with
Speaker 1: a knife and fork. But I'm talking if if he
Speaker 1: even touches the barn, or the or the paddy, instant
Speaker 1: hand wipe has to clean.
Speaker 4: Is that a red flag?
Speaker 1: What does that say about someone's psychology?
Speaker 3: This is not a euphemism, right, this is real. No, No,
Speaker 3: because it's your people that invented puppetry of the penis.
Speaker 5: Right, he's really eating a haburg.
Speaker 4: I'm just trying to code out like what that means.
Speaker 4: Give it.
Speaker 1: By that logic he gets me off with a knife
Speaker 1: and fork.
Speaker 4: It is getting worse. Do you know what?
Speaker 3: You don't ever get Australia, never ever get off with
Speaker 3: a knife and fork.
Speaker 4: No use something a bit softer that's in room temperature.
Speaker 1: Yeah, a cheap circumcision. This is out there like, this
Speaker 1: is great promo. We'll get to the book and the
Speaker 1: TV show in about thirteen minutes. Now, what is your advice?
Speaker 1: Is that crazy? Probably like a bit o c D.
Speaker 1: Has he got really organized sock draw Yeah? Very yeah, Okay,
Speaker 1: so he's just like slightly neurodiverse. I've got one of
Speaker 1: those in the family. They like to have separation and cleanliness.
Speaker 1: They don't like the idea of bacteria.
Speaker 3: And yeah, I mean, I think this is just the
Speaker 3: start of a lot of things that's going to happen
Speaker 3: in your relationship. Before you know it, when you come
Speaker 3: in the front door, there'll be one of those sheep
Speaker 3: dipping baths and you'll go through. So this is just
Speaker 3: the beginning of a long, fruitful relationship. It's gonna be good,
Speaker 3: but you'll be very hygienic.
Speaker 4: Okay, it's good to know I'll be clean.
Speaker 2: Yeah, all right, I've got a question now, Jamie.
Speaker 4: Is it better than that last one?
Speaker 2: It's sort of about my personal life, but not about
Speaker 2: the sexy side. You've been married to Jules, your beautiful
Speaker 2: wife for twenty four years, You've got five kids. I
Speaker 2: feel like in this Hollywood world that is deemed as
Speaker 2: an anomaly, like not many people hit those marks and
Speaker 2: those milestones. I'm getting married in six months. What advice
Speaker 2: do you have for a long, wholesome, beautiful marriage.
Speaker 3: Oh, it's so easy to say. I mean, I think, uh,
Speaker 3: I'll take it. It's really hard because you don't want
Speaker 3: to be you don't want to sound patronizing. Yeah, because
Speaker 3: because I think half of marriages don't work out right,
Speaker 3: So I think, don't go to bed with a chip point,
Speaker 3: you know, don't hold grudges. Yeah, you know, try and
Speaker 3: sort things out before you go to bed. I think
Speaker 3: I think a really obvious one is hang around. Yeah,
Speaker 3: and you're really a team. And me and Jewels often
Speaker 3: say like we're at our best when we're really like
Speaker 3: in like something's gone wrong, but you know, I don't know,
Speaker 3: it's it's going to be up and down. And that's normal.
Speaker 3: I think some people think when it's not going well
Speaker 3: that that's really weird and bad.
Speaker 4: But that's pretty normal. Now.
Speaker 1: Jamie told to us about the new book of the
Speaker 1: new TV show. Because we have we have a copy
Speaker 1: of the book. Simply Jamie is out now the new
Speaker 1: TV show Jamie Fast and Simple.
Speaker 5: Which beautiful looking book.
Speaker 1: Beautiful looking book, fast and Simple. Again, I think your
Speaker 1: mind is in the gutter with that title as well.
Speaker 1: That can be food, but it also does sound like
Speaker 1: something else fast and similar.
Speaker 5: There's a consistent pattern here.
Speaker 6: No, there's a fourteen minute pastor in there, and I'm like,
Speaker 6: I can't even make toast in fourteen minutes, So this
Speaker 6: is impressive to me.
Speaker 4: Yeah.
Speaker 3: Look, look, basically, my job, really if you want to
Speaker 3: be a good author, is to really listen to the public,
Speaker 3: listen to the things they're scared of excited about and
Speaker 3: the problems they have. And the audience now is very
Speaker 3: different to twenty five years ago.
Speaker 5: Yeah, I can imagine.
Speaker 3: So twenty five years ago forty six minutes average time
Speaker 3: on dinner like now, Oh before COVID it was twenty one.
Speaker 4: I think it's more like nineteen now.
Speaker 3: The uberization of food has never been kind of easier
Speaker 3: to get the takeaway so and people are working really hard.
Speaker 3: So what I have done is I've looked at actual
Speaker 3: basket data of what people buy.
Speaker 4: I want you to cook stuff.
Speaker 3: From this book that you already have in your fridge.
Speaker 3: So if you look in there like that, you've got
Speaker 3: ten pastas in there, but they're all no cook pasta sauces,
Speaker 3: So one pot to wash up, you can make the
Speaker 3: sauce like literally in the time that it takes to
Speaker 3: cook the pasta. There's like ten ways with salmon, because
Speaker 3: I know you buy salmon, right, but you're bored of
Speaker 3: it as well, So let's make it not boring, you know.
Speaker 3: Let's you've got ten ways with like a chicken breast,
Speaker 3: but they're cool and contemporary, quick ways to cook it.
Speaker 5: But also so good.
Speaker 6: If you've got que the last thing you want to
Speaker 6: do is like having to do the big clean up,
Speaker 6: the big prep and everything else afterwards as well, and
Speaker 6: no one has time for it anymore.
Speaker 5: They just don't.
Speaker 3: So when I'm writing, before i even start getting creative,
Speaker 3: I'm thinking about cost, I'm thinking about washing up. I
Speaker 3: don't thinking about how many ingredients, and can you get
Speaker 3: the ingredients from a regular supermarket? Yeah, and then veggie vegan,
Speaker 3: fish and meat and having a nice spread of that
Speaker 3: and healthy and indulgent. So at that point I haven't
Speaker 3: written a recipe, so yeah. I think my job is
Speaker 3: to give you a book that's like super user friendly
Speaker 3: and you can trust it.
Speaker 1: We've all got a bit of Jamie Olver in our kitchen.
Speaker 1: You can extend it now simply Jamie out now and
Speaker 1: then Jamie Fast and Simple. The fifteenth of November seven
Speaker 1: point thirty on ten and ten play Jamie Oliver. It
Speaker 1: was a pleasure, buddy. Thanks for coming on the pick
Speaker 1: up having me.
Speaker 5: You're an absolute alike. Thank you, thank you.