September 21, 2025 • 10 mins
World famous TV chef Jamie Oliver popped by the show. The team threw some ingredients at him to test his culinary skills but one of them was a little left of centre... he still made it sound delicious though!
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Speaker 1 (00:00):
This is the Fitty and Whip with Kate Richie podcast.
Speaker 2 (00:03):
Now it's time for something truly delicious All aloun chef
and restaurant tour Jamie Oliver.
Speaker 3 (00:11):
Jamie Oliver is in the kitchen.
Speaker 1 (00:12):
Here's the manmade cooking fun. It's just joy, joy Joy.
Let's get cooking. Come on, guys, the.
Speaker 3 (00:18):
One and only Jamie Oliver. Welcome to the show.
Speaker 1 (00:21):
I've missed you, do you know?
Speaker 4 (00:23):
It is so good to see it. The brand new
cookbooks Eat Yourself Healthy. Before we get into the healthy
stuff and it's this is not a diet book or
anything like that. This is just eating healthy. It's healthy
ingredients and it's magnificent. But just give us your one
greasy hangover meal that you'd have on a Sunday after
a few too many pints. What's the one that you
(00:43):
would have?
Speaker 1 (00:44):
I don't have to try too hard for that one.
Speaker 2 (00:46):
I mean it would be a bacon or a sausage
sanger and also why I choose have both and with
a nice egg over easy explode on the inside with
what you do HP sauce.
Speaker 4 (01:04):
Tabasco is that the that's the hot sauce?
Speaker 1 (01:08):
YEA.
Speaker 2 (01:09):
I call it like Daddy's sauce or HP sauce. I mean,
it's a it's a thing of beauty. It's got spice
and tang. But yeah, that's greasy and delicious. And actually
I try and have something in that area every Sunday.
That's my kind of cheat day where I like to
have something feel fully beautiful.
Speaker 5 (01:26):
Jamie, I've heard a quote from you saying that if
you had your last meal on Earth, that it would
be your mum's home cook roast, which I love. Does
that transport you back to just being a kid in
the Oliver house.
Speaker 2 (01:39):
I mean, we had a roast every week and it
was like we we grew up in a pub restaurant,
so as always we're always cooking for other people, but
we have in those days.
Speaker 1 (01:47):
We used to close at three and open back.
Speaker 2 (01:48):
Up at six, so we had that time in the
middle to have whatever roast, but with loads of veggies.
Speaker 1 (01:54):
From the garden, you know, roast potatoes, but.
Speaker 2 (01:56):
All the condiments, all the mustards, all the sauces and
just and Mum used to do like a proper old
school British dessert and it.
Speaker 1 (02:03):
Was just lovely memories.
Speaker 2 (02:05):
Nan would be at the end of the table you know,
and people randoms would just turn up, so they'd be
like ten of us, twelve of us around the table
and just lovely, lovely memories.
Speaker 1 (02:16):
But that I mean, that's food though, isn't it like memories? Food?
You know, it transports you straight back to a place.
So as you.
Speaker 4 (02:22):
Get older, do you feel like you have to integrate
these healthier ingredients into your cookbooks? Is that what you're
doing now or what's the inspiration behind it?
Speaker 1 (02:32):
Well?
Speaker 2 (02:32):
Do you know what I think? In a lot of ways,
the world has changed a lot around us, right, So
the same dish that we had forty years ago has changed.
It's more processed, you know, the variety, you know, the
varieties of animal or vegetable have changed, like the way
it's made and the additive. So even the same kind
of dish, even a cornish pasty now is different to
(02:54):
like forty years ago. So part of the book, the
book really is like and the series is like what
does good look like? And like is it easy to
be healthy? Can it be delicious? Is it stingy? Or
can it be abundant? And like fill you up? But
also what I try and do and obviously I'm fifty
this year. So you know, I have my birthday in May.
Last year I had a full mot with a camera
(03:16):
up on the backside.
Speaker 1 (03:17):
You know, I've done the full monthy and.
Speaker 2 (03:19):
I think it's just that whole idea of can food
genuinely help you to be optimal, feel better, be more
optimal for fighting disease and all those things around longevity
and being the best version of yourself.
Speaker 3 (03:33):
Jamie, I have to ask, I think the last time
we spoke, one of your daughters was backpacking around Australia.
I assume she's back in the UK now, is that right?
Speaker 2 (03:43):
My old Ozzie Oliver has just come back and she's
just started her first job as a teacher.
Speaker 1 (03:48):
So that's nice. Nice to have her back. Did she
was that her gap year?
Speaker 2 (03:56):
I think she wants to live in Australia, if I'm honest.
But I mean, much as I love Australia, I'm trying
not to promote it because I missed her so much.
Speaker 1 (04:03):
But yeah, she loved it.
Speaker 2 (04:04):
I mean, she did the proper thing that you know,
and it feels like something that Ozzie's do over here
as well. But a lot of Ossie's over here in
the UK having fun and it's a nice little sharing.
But yeah, she got to do things I didn't get
to do. So she got stuck in camera with all
those floods, you know.
Speaker 1 (04:20):
And of course, yes.
Speaker 2 (04:23):
Taken up in the Wit Sundays by Andy Allen's father
in law took her up in a helicopter. And yeah,
she worked at Andy's restaurant in Byron Bay, worked in Sydney.
Speaker 1 (04:36):
She just loved it.
Speaker 2 (04:37):
But you know, it's so young, right, twenty two to
twenty three, just sort of soaking it all. Yeah, I
remember when I first came to Ozzie, like twenty five.
I never thought i'd get there because I come from
a little village in the middle of nowhere. I never
was boalsey enough to say, oh, yeah, I'm going to
be in Sydney and you know, so, yeah, I remember
my first trip and it was awesome. I went straight
from the airport to a book signing with three hundred people.
Speaker 1 (04:58):
It's like, what, how did this happen? But the naked
chef was wild back then. It was.
Speaker 2 (05:05):
It was really It's somehow resonated with Aussies in a way.
People were just so into the cooking and it was
so exciting.
Speaker 4 (05:12):
Well, you would have been so young back then, but
you would have been promoting, promoting and working, but also
enjoying yourself, aren't you.
Speaker 1 (05:19):
Yeah, No, totally.
Speaker 2 (05:20):
Me and ben o'donahue and I work with a lot
of Aussies and I was literally like a big set
of lips and Bermuda shorts just flopping around Australia before
my face grew into my lips.
Speaker 1 (05:30):
You know.
Speaker 2 (05:30):
It was just we were like skateboarding around Sydney, you know,
and the fitting over was just so fun and contemporary
and it was so different to what I was used
to in London. And I think that's one of the
joys of being a brick coming to Aussie, Like it's
so similar, but it's.
Speaker 4 (05:44):
So Did you ever get a FaceTime from Poppy introducing
into a nice Australian young man that she'd met or no.
Speaker 1 (05:52):
Boyfriend so that that didn't happen.
Speaker 2 (05:57):
They did it together, which was, you know, kind of
a relief because you know, I was slightly less nervous.
You never know, I might be able to get one
of the olivers paired up with any You know what.
Speaker 4 (06:07):
When I talk about it's funny these days you talk
about anything your phone picks it up. You get advertising
for that. So I was obviously looking forward to talking
the other day and I was talking to my wife,
I'm going to speak to Jamie again, and then it
pops up straight away that there's a Jamie Oliver hack
that with a lemon. What you got to do with
a lemon, before you squeeze a lemon is that you've
got to actually ground it down a little bit. You've
(06:28):
got to squeeze the lemon, roll it and squeeze it first.
Speaker 1 (06:32):
You get more juice out of the lemon. Yeah, and
it's erotic and if you rub your hands all over your.
Speaker 2 (06:37):
Neck, you smell good, even if you're kicking up a bit,
you know in the Aussie sun, and you just have
a bit of because when you roll it, you also
stimulate all the natural oils in the zest, and often
the zest ends up in the bin.
Speaker 1 (06:49):
So yeah, the zest, the juice. But I love citrus, you.
Speaker 2 (06:52):
Know, a bit of lime, lemon, you know orange that
in cooking just really lifts Jamie.
Speaker 5 (06:57):
I need to know too, because the cookbook is healthy ingredients,
which I get, which is good for you. And I
know your love though of olive oil. So is there
still quite a bit of olive oil in the book.
Speaker 2 (07:07):
For sure. I mean, I think what I tried to
do is now more than ever, especially online and on socials,
Like there's a lot of half truths online and people
get really upset or worried about what they can and
can't do. So what I felt my job was, as
someone that's qualified in nutrition, was to reach out to
the best people on the planet, use those people in
the program in the book, to really tell them what
(07:29):
good looks like, and give them the hacks, give them
the shortcuts, and yeah, just sort of show them how
easy it is to get the good stuff in them
and how easy it is to get it.
Speaker 1 (07:39):
Wrong as well. It's so easy to get it wrong.
Speaker 2 (07:42):
So just giving them that little bit of awareness, I
think is really powerful. And of course, you know a
lot of people think the good stuff is always boring,
miserable or stingy, and I just you know, if you
flick through the book, what you're going to see is
a lot of color and abundance. And yeah, you've still
got like burgers and meat balls and kind of temporary
stir fry dishes in there. I've got things that feel
(08:03):
close to home in the book, but also stuff that's
from other countries that I think will get your taste
buds going. And I try and cover the breakfast, brunch, lunch, dinner.
You know, I was going to say cocktails. There's no,
there's no cocktails in there, but there are drinks and
even desserts, which I actually didn't want to do a
desserts chapter, and my gang kind of ganged up on
(08:24):
me and said, let me think it's worth doing, and
I said, I don't think there is any healthy desserts,
And then after kicking around like a little child for
half a day, I actually built a really nice little
dessert chapter, which is healthy.
Speaker 1 (08:36):
Can you believe? So even I can?
Speaker 4 (08:38):
I throw an interesting ingredient at you? And have you
met Have you met Calvin Harris before? It's just recently
become a father.
Speaker 1 (08:47):
Do you make CAJJ? Yes, as an ingredient? What do
you want me to do with him? No?
Speaker 4 (08:54):
Right, No, not him personally, but he's just recently cooked
up his wife's placenta. From the first did you did
you and jewels do anything?
Speaker 1 (09:04):
No?
Speaker 2 (09:05):
I did ask on the last one, and everyone just
looked at me as if I was like disgusting and wrong.
Speaker 1 (09:09):
But if you in nature, it's very it's very common.
Speaker 2 (09:13):
The percenta is an incredible organ, very nutritious, by the way,
And if I was, and if anyone in Australia is
thinking about this, the best way to cook up a
placenta is just to dice it quick, cook some onions,
like a little bit of tin olive oil, not another
butter in with the percenta. Just flame it with some
whiskey and treat it like a pata. Get that into
(09:35):
like a food processor, liquidize it until it's shiny smooth,
that season it up, and then you serve that on
some hot brisketa with a trendy little sinard.
Speaker 1 (09:44):
You make it. Honestly, that percenta patai placenta pathe.
Speaker 2 (09:48):
That protein iron like super rich and us I think
Calvin's onto something. You can also get them dried and
you can turn it into like powder that you can
add into your But they say it's very healthy, and
my instinct would be it probably is.
Speaker 1 (10:04):
But also there'll be people listening to this game, Jamie,
that sounds disgusting.
Speaker 3 (10:08):
That's your inspiration for your next cookbook. You've done thirty
books already. It is an amazing story. Well done and
well you know how much we love having you down
here in this great nation of ours, so we can't
wait to see you again.
Speaker 2 (10:22):
Hopefully I'll get to see you next year. If you
have me in the studio, get the fire department in.
I'll bring a pot and pan and a gas hob
and I can put you something for once.
Speaker 4 (10:31):
Mate, You're a legend anytime, brother, Thank you very much.
Speaker 5 (10:33):
Love It's in Whippa with Kate Ritchie is a Nova
podcast talk great shows like this. Download the Nova player, Fire,
the app Store, or Google Playing
This is the Fitty and Whip with Kate Richie podcast.
Speaker 2 (00:03):
Now it's time for something truly delicious All aloun chef
and restaurant tour Jamie Oliver.
Speaker 3 (00:11):
Jamie Oliver is in the kitchen.
Speaker 1 (00:12):
Here's the manmade cooking fun. It's just joy, joy Joy.
Let's get cooking. Come on, guys, the.
Speaker 3 (00:18):
One and only Jamie Oliver. Welcome to the show.
Speaker 1 (00:21):
I've missed you, do you know?
Speaker 4 (00:23):
It is so good to see it. The brand new
cookbooks Eat Yourself Healthy. Before we get into the healthy
stuff and it's this is not a diet book or
anything like that. This is just eating healthy. It's healthy
ingredients and it's magnificent. But just give us your one
greasy hangover meal that you'd have on a Sunday after
a few too many pints. What's the one that you
(00:43):
would have?
Speaker 1 (00:44):
I don't have to try too hard for that one.
Speaker 2 (00:46):
I mean it would be a bacon or a sausage
sanger and also why I choose have both and with
a nice egg over easy explode on the inside with
what you do HP sauce.
Speaker 4 (01:04):
Tabasco is that the that's the hot sauce?
Speaker 1 (01:08):
YEA.
Speaker 2 (01:09):
I call it like Daddy's sauce or HP sauce. I mean,
it's a it's a thing of beauty. It's got spice
and tang. But yeah, that's greasy and delicious. And actually
I try and have something in that area every Sunday.
That's my kind of cheat day where I like to
have something feel fully beautiful.
Speaker 5 (01:26):
Jamie, I've heard a quote from you saying that if
you had your last meal on Earth, that it would
be your mum's home cook roast, which I love. Does
that transport you back to just being a kid in
the Oliver house.
Speaker 2 (01:39):
I mean, we had a roast every week and it
was like we we grew up in a pub restaurant,
so as always we're always cooking for other people, but
we have in those days.
Speaker 1 (01:47):
We used to close at three and open back.
Speaker 2 (01:48):
Up at six, so we had that time in the
middle to have whatever roast, but with loads of veggies.
Speaker 1 (01:54):
From the garden, you know, roast potatoes, but.
Speaker 2 (01:56):
All the condiments, all the mustards, all the sauces and
just and Mum used to do like a proper old
school British dessert and it.
Speaker 1 (02:03):
Was just lovely memories.
Speaker 2 (02:05):
Nan would be at the end of the table you know,
and people randoms would just turn up, so they'd be
like ten of us, twelve of us around the table
and just lovely, lovely memories.
Speaker 1 (02:16):
But that I mean, that's food though, isn't it like memories? Food?
You know, it transports you straight back to a place.
So as you.
Speaker 4 (02:22):
Get older, do you feel like you have to integrate
these healthier ingredients into your cookbooks? Is that what you're
doing now or what's the inspiration behind it?
Speaker 1 (02:32):
Well?
Speaker 2 (02:32):
Do you know what I think? In a lot of ways,
the world has changed a lot around us, right, So
the same dish that we had forty years ago has changed.
It's more processed, you know, the variety, you know, the
varieties of animal or vegetable have changed, like the way
it's made and the additive. So even the same kind
of dish, even a cornish pasty now is different to
(02:54):
like forty years ago. So part of the book, the
book really is like and the series is like what
does good look like? And like is it easy to
be healthy? Can it be delicious? Is it stingy? Or
can it be abundant? And like fill you up? But
also what I try and do and obviously I'm fifty
this year. So you know, I have my birthday in May.
Last year I had a full mot with a camera
(03:16):
up on the backside.
Speaker 1 (03:17):
You know, I've done the full monthy and.
Speaker 2 (03:19):
I think it's just that whole idea of can food
genuinely help you to be optimal, feel better, be more
optimal for fighting disease and all those things around longevity
and being the best version of yourself.
Speaker 3 (03:33):
Jamie, I have to ask, I think the last time
we spoke, one of your daughters was backpacking around Australia.
I assume she's back in the UK now, is that right?
Speaker 2 (03:43):
My old Ozzie Oliver has just come back and she's
just started her first job as a teacher.
Speaker 1 (03:48):
So that's nice. Nice to have her back. Did she
was that her gap year?
Speaker 2 (03:56):
I think she wants to live in Australia, if I'm honest.
But I mean, much as I love Australia, I'm trying
not to promote it because I missed her so much.
Speaker 1 (04:03):
But yeah, she loved it.
Speaker 2 (04:04):
I mean, she did the proper thing that you know,
and it feels like something that Ozzie's do over here
as well. But a lot of Ossie's over here in
the UK having fun and it's a nice little sharing.
But yeah, she got to do things I didn't get
to do. So she got stuck in camera with all
those floods, you know.
Speaker 1 (04:20):
And of course, yes.
Speaker 2 (04:23):
Taken up in the Wit Sundays by Andy Allen's father
in law took her up in a helicopter. And yeah,
she worked at Andy's restaurant in Byron Bay, worked in Sydney.
Speaker 1 (04:36):
She just loved it.
Speaker 2 (04:37):
But you know, it's so young, right, twenty two to
twenty three, just sort of soaking it all. Yeah, I
remember when I first came to Ozzie, like twenty five.
I never thought i'd get there because I come from
a little village in the middle of nowhere. I never
was boalsey enough to say, oh, yeah, I'm going to
be in Sydney and you know, so, yeah, I remember
my first trip and it was awesome. I went straight
from the airport to a book signing with three hundred people.
Speaker 1 (04:58):
It's like, what, how did this happen? But the naked
chef was wild back then. It was.
Speaker 2 (05:05):
It was really It's somehow resonated with Aussies in a way.
People were just so into the cooking and it was
so exciting.
Speaker 4 (05:12):
Well, you would have been so young back then, but
you would have been promoting, promoting and working, but also
enjoying yourself, aren't you.
Speaker 1 (05:19):
Yeah, No, totally.
Speaker 2 (05:20):
Me and ben o'donahue and I work with a lot
of Aussies and I was literally like a big set
of lips and Bermuda shorts just flopping around Australia before
my face grew into my lips.
Speaker 1 (05:30):
You know.
Speaker 2 (05:30):
It was just we were like skateboarding around Sydney, you know,
and the fitting over was just so fun and contemporary
and it was so different to what I was used
to in London. And I think that's one of the
joys of being a brick coming to Aussie, Like it's
so similar, but it's.
Speaker 4 (05:44):
So Did you ever get a FaceTime from Poppy introducing
into a nice Australian young man that she'd met or no.
Speaker 1 (05:52):
Boyfriend so that that didn't happen.
Speaker 2 (05:57):
They did it together, which was, you know, kind of
a relief because you know, I was slightly less nervous.
You never know, I might be able to get one
of the olivers paired up with any You know what.
Speaker 4 (06:07):
When I talk about it's funny these days you talk
about anything your phone picks it up. You get advertising
for that. So I was obviously looking forward to talking
the other day and I was talking to my wife,
I'm going to speak to Jamie again, and then it
pops up straight away that there's a Jamie Oliver hack
that with a lemon. What you got to do with
a lemon, before you squeeze a lemon is that you've
got to actually ground it down a little bit. You've
(06:28):
got to squeeze the lemon, roll it and squeeze it first.
Speaker 1 (06:32):
You get more juice out of the lemon. Yeah, and
it's erotic and if you rub your hands all over your.
Speaker 2 (06:37):
Neck, you smell good, even if you're kicking up a bit,
you know in the Aussie sun, and you just have
a bit of because when you roll it, you also
stimulate all the natural oils in the zest, and often
the zest ends up in the bin.
Speaker 1 (06:49):
So yeah, the zest, the juice. But I love citrus, you.
Speaker 2 (06:52):
Know, a bit of lime, lemon, you know orange that
in cooking just really lifts Jamie.
Speaker 5 (06:57):
I need to know too, because the cookbook is healthy ingredients,
which I get, which is good for you. And I
know your love though of olive oil. So is there
still quite a bit of olive oil in the book.
Speaker 2 (07:07):
For sure. I mean, I think what I tried to
do is now more than ever, especially online and on socials,
Like there's a lot of half truths online and people
get really upset or worried about what they can and
can't do. So what I felt my job was, as
someone that's qualified in nutrition, was to reach out to
the best people on the planet, use those people in
the program in the book, to really tell them what
(07:29):
good looks like, and give them the hacks, give them
the shortcuts, and yeah, just sort of show them how
easy it is to get the good stuff in them
and how easy it is to get it.
Speaker 1 (07:39):
Wrong as well. It's so easy to get it wrong.
Speaker 2 (07:42):
So just giving them that little bit of awareness, I
think is really powerful. And of course, you know a
lot of people think the good stuff is always boring,
miserable or stingy, and I just you know, if you
flick through the book, what you're going to see is
a lot of color and abundance. And yeah, you've still
got like burgers and meat balls and kind of temporary
stir fry dishes in there. I've got things that feel
(08:03):
close to home in the book, but also stuff that's
from other countries that I think will get your taste
buds going. And I try and cover the breakfast, brunch, lunch, dinner.
You know, I was going to say cocktails. There's no,
there's no cocktails in there, but there are drinks and
even desserts, which I actually didn't want to do a
desserts chapter, and my gang kind of ganged up on
(08:24):
me and said, let me think it's worth doing, and
I said, I don't think there is any healthy desserts,
And then after kicking around like a little child for
half a day, I actually built a really nice little
dessert chapter, which is healthy.
Speaker 1 (08:36):
Can you believe? So even I can?
Speaker 4 (08:38):
I throw an interesting ingredient at you? And have you
met Have you met Calvin Harris before? It's just recently
become a father.
Speaker 1 (08:47):
Do you make CAJJ? Yes, as an ingredient? What do
you want me to do with him? No?
Speaker 4 (08:54):
Right, No, not him personally, but he's just recently cooked
up his wife's placenta. From the first did you did
you and jewels do anything?
Speaker 1 (09:04):
No?
Speaker 2 (09:05):
I did ask on the last one, and everyone just
looked at me as if I was like disgusting and wrong.
Speaker 1 (09:09):
But if you in nature, it's very it's very common.
Speaker 2 (09:13):
The percenta is an incredible organ, very nutritious, by the way,
And if I was, and if anyone in Australia is
thinking about this, the best way to cook up a
placenta is just to dice it quick, cook some onions,
like a little bit of tin olive oil, not another
butter in with the percenta. Just flame it with some
whiskey and treat it like a pata. Get that into
(09:35):
like a food processor, liquidize it until it's shiny smooth,
that season it up, and then you serve that on
some hot brisketa with a trendy little sinard.
Speaker 1 (09:44):
You make it. Honestly, that percenta patai placenta pathe.
Speaker 2 (09:48):
That protein iron like super rich and us I think
Calvin's onto something. You can also get them dried and
you can turn it into like powder that you can
add into your But they say it's very healthy, and
my instinct would be it probably is.
Speaker 1 (10:04):
But also there'll be people listening to this game, Jamie,
that sounds disgusting.
Speaker 3 (10:08):
That's your inspiration for your next cookbook. You've done thirty
books already. It is an amazing story. Well done and
well you know how much we love having you down
here in this great nation of ours, so we can't
wait to see you again.
Speaker 2 (10:22):
Hopefully I'll get to see you next year. If you
have me in the studio, get the fire department in.
I'll bring a pot and pan and a gas hob
and I can put you something for once.
Speaker 4 (10:31):
Mate, You're a legend anytime, brother, Thank you very much.
Speaker 5 (10:33):
Love It's in Whippa with Kate Ritchie is a Nova
podcast talk great shows like this. Download the Nova player, Fire,
the app Store, or Google Playing
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
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