Episode Transcript
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Speaker 1 (00:00):
This is the Fitzi and Webber with Cape Ritchie Podcast.
Speaker 2 (00:04):
Clicking onto the big screen. Jamie Oliver, you are there.
Speaker 3 (00:07):
How are you love with people?
Speaker 1 (00:09):
We're very good mate, Thank you so much for your
time and know how busy you are.
Speaker 3 (00:13):
Brother. We consider you Australian. Thank you.
Speaker 4 (00:17):
I want to passport, so help me with that one.
Speaker 2 (00:20):
Hi.
Speaker 1 (00:21):
But before we start right, I need to apologize because
we are excited about the Australian Food Here Awards and
what you're doing with this, because we need to recognize
the magnificent Touch Shop ladies and the efforts that they're
going to to you know, bring in these new nutrition
guidelines for the kids out there. Butte, the last time
(00:42):
that you were in I don't know if you remember this,
it was around the Royal Easter Show in Sydney and
we got you to try three It was meet and
three veg on a stick.
Speaker 3 (00:53):
Jamie, I want to I want to take you back there.
Have a listen to this and we plays bring in
the meet and three vege.
Speaker 4 (01:00):
Honestly, Dick, it's warmish about blood temperature.
Speaker 3 (01:03):
Yeah, I mean it's edible. Yeah, it's definitely edible.
Speaker 4 (01:06):
To trust them. Actually very nice. Once you've got over
the coating of hydrogenated fat.
Speaker 1 (01:13):
Now can we can we get a follow up on
this because apparently we were told that you were feeling
a little bit ill later that day in the in the.
Speaker 4 (01:21):
I was a bit well the comment of is about
blood temperature, which, for anyone that studied biology, is the
same temperature that bacteria loves to multiply it. So, yeah,
thanks for the thanks for the runs, mate, I appreciate that,
and yeah, it made my day even more exciting than usual.
Speaker 2 (01:41):
Well, we do wholeheartedly apologize for that jobing, but to
be fair of meeting three bitch, it does sound like
the kind of meal that you would have been cooking
at your parents pub when you're roughly eleven years old,
Is that right?
Speaker 3 (01:51):
Well I didn't know.
Speaker 4 (01:52):
I thought it was normal, but actually Dad was one
of few people that was like what we would call
Gas Joe Pub, So normal to me was seven shep
on the line most days of the week. Butchery, fish
mungery or Deerssert's made on site from ice creams and
every pastry and merangue you can imagine. It was old
classics that you would expect, like fish and chips and
homemade pies, but it was like a bit more French
(02:14):
Germanic sort of vibes going on as well, and I
thought that was normal. So you know, when I come
down the stairs in the morning, you went straight into
a dishwashing area like a commercial one, and then up
to the kitchen. So I started about eight nine years
old just peeling veg and doing washing up, and then
at eleven I wanted to go in the kitchen where
all the dirty jokes were and sort of the kind
of the.
Speaker 3 (02:34):
Energy and look.
Speaker 4 (02:36):
Basically that traversed me having a terrible time at school
where I never fitted in and I struggled with dyslexia
and learning. And then at the weekends and the summer holidays,
I was able to earn one pound twenty an hour,
which then was one hundred and twenty sweets, and I
always had twenty quid in my pocket because I'd always
put the hours in. But by the time I was sixteen,
(02:58):
having had a terrible time at school, I'd a brilliant
time in the kitchen, and just the industry, the producers,
the customers in the restaurant. The idea of a pub,
I think really molded me as a person to be
curious and enjoy all types of people, all ages, all backgrounds.
So yeah, I was very lucky.
Speaker 5 (03:15):
Is that where you've got your wicked sense of humor
from Jamie?
Speaker 4 (03:18):
I mean, listen, I have to behave to a certain level.
But you know, if you if you open the floodgates,
I will, I will, I will take my jokes to
any level of filth that you will allow me to.
I mean the Jamie that most as he knows, is
quite a refined one, as you will know, but yeah,
the capacity for naughtiness is very high. And probably even
though you've given me diarrhea before, probably you could bring
(03:40):
the worst out of me.
Speaker 3 (03:41):
I believe.
Speaker 1 (03:43):
That's what we love about you, the way that you
converse with And we were just talking about the touch
shop ladies, but you've done it here in Australia and
you've gone around the schools and you're introducing nutritionous meals
to the kids out there, which is which is so important.
Speaker 3 (03:56):
But what was in your lunch box?
Speaker 1 (03:58):
What was Jamie Oliver's lunch when he went to school
when he was a child.
Speaker 4 (04:01):
Because we lived in the pub, like my mum would
pack it like we'd have all the stuff from the
buffet because we used to do sandwiches and salads from
one side of the pub. So I hadded amazing lunch
box and I used to tell her that I was
still starving because I was growing, so she'd give me
double So then I'd go to school and i'd sell
them at the same time. I'd sell the ones or
swap them for tickets to get the school dinners as well,
(04:22):
because I might want to get like Toad in the Hole,
which I'm sure Rossie's no, it's a sausage in a
massive yorchire pudding.
Speaker 3 (04:28):
Who wouldn't want that for lunch?
Speaker 1 (04:29):
Toad in the Hole in Australia is a piece of
bread that's a whole carry out and then you put
an egg in there.
Speaker 3 (04:35):
Then you put that on the barmie and you turn
it up and down. That's toad it I thought that.
Speaker 4 (04:40):
Toad and hole in the UK is you roast off
some sausages in the oven and then as they're getting golden,
you pour in a lovely like Yorkshire pudding batter and
close the door and this massive six inch Yorkshire pudding
grows around a sausage. I mean, what more do you
want in life? And then you serve that with an
onion sweet onion and vinegar mustard gravy and with a
(05:02):
gesture of greens and peas and all that old business, and.
Speaker 3 (05:04):
You're in Ah, that is magnificent.
Speaker 4 (05:08):
I'll send you a picture.
Speaker 1 (05:09):
Yeah, next time you're down in Australia, you're cooking that
for us without a doubt. We're getting there for sure.
But whenever we announced that Jamie Oliver is coming on
the show, we get a lot of people get excited.
They send in questions. The number one is number one
question Jamie is multiple kids. You've got five children yourself, Yeah,
and I believe they're all mine. Well, that hasn't been
(05:29):
tested yet, but we'll find out. Picky eaters at home.
And this is the same with my house as well.
And my wife is such a magnificent chef, but you
know what, she is getting so fed up with serving
the children a certain meal. They're not happy and they
want another meal. So what do you do with picky
eaters and multiple kids in the house.
Speaker 4 (05:49):
I think what we all need to do as parents
is to understand that kids are not very nice, you know,
they really are, and you've got to put up with
a lot and you have to take the long game,
which for a lot of people that want stuff now
is a big ask. So first of all, kids often
because they're snacking all day, they're never really hungry at lunch.
So that screws things up because if you're hungry, you
(06:10):
generally try things and you eat. I do little things
like I'll always before I get there, whatever it is
for lunch or dinner, I'll always rattle out, like very
it could be a simple salad of just grated carrot dressed,
or it could be a mixed salad or this or that,
a slaw, a salsa, some little tacos, any way of
getting like while they're at there, most hungry are whax
something in the middle. Maybe five times out of ten
(06:32):
they'll just like poke it about and be miserable and
say stuff. But that, over the course of years, ends
up with a kid that isn't frightened by color or texture,
because that's what it is, essentially, Like, kids are not
genetically born to eat nuggets and burgers and pizza. It's
called marketing. So as a parent you have to take
on this role as marketing food ingredients, of course, and
(06:55):
that's why some people say, oh, I can't afford to
go down the farmer's market. It doesn't matter. Don't buy nothing.
Just start at the top and walk down the bottom.
And those people who are earning a hard dollar or
pound will get you to taste things. They'll show you
things normally on their stands. It shows you where stuff
has come from and now they've milked a goat and
made that cheese or you'll get And also you've got
to remember as well, the industry in the world we
(07:16):
live in trains kids to sugar, and it doesn't really
train those other things like bitter and sourness.
Speaker 5 (07:23):
Jamie, you're a celebrity chef yourself, but you've also cooked
for many celebrities over the years. Is there any particular
celebrity that's really put the pressure on listen.
Speaker 4 (07:33):
I mean, I mean, look, I don't make a point
of cooking for celebrities per se. I mean, over the years,
whether it's Oprah or de Niro or Brad Peer or
you know, all of that gang. You know, there's beautiful.
I was actually, I actually was Brad Pitt's fortieth birthday
present from Gen and she phoned up and we put
(07:55):
the phone down on her three times because we didn't
believe it was her.
Speaker 3 (07:57):
We thought it was someone trying it on.
Speaker 4 (07:59):
So she had to go through her agent to my agent,
but I didn't really have an agent, so it took
a bit of a while, but basically we got flown out.
I just did it. She said, would you cook for Brad?
He's well into the naked chef and all that business,
like he watches it on TVO and all that, And
I said absolutely, and I'll do it for love, because
I love you guys. I had two students from fifteen
that had never They didn't even have a passport and
(08:21):
they'd never fly, so their first time flying was like
verging up a class with a bar with a pair
of free Before you know it, you've got like two
students that couldn't believe what dampton. Within thirty seconds they
were in the pajamas they give you. I'm like, we
haven't even taken off too. And we went and cooked
a meal and in there was just like Ed Norton
(08:42):
and just like you know, and it was amazing. But look,
I don't purposefully do I only do it for either
if I'm working in the restaurant and they're in or
if I'm asked, and I love or maya someone, which
was the case with Jen and Brad. Like we had
Oprah come in the recto, which is always She's amazing
and I've actually worked for her for eight weeks before
(09:03):
as well.
Speaker 3 (09:04):
That was good.
Speaker 2 (09:05):
So do you and Jamie do you get to let
your hair down a little bit? I mean, if you've
got Gin and Brad there and they're having a couple
of beers at the restaurant, do you get involved?
Speaker 3 (09:13):
Yeah?
Speaker 4 (09:13):
Well, look it was Brad Brad's fortieth so I've known
her for twenty years now, so it's been they're both
beautiful people. I haven't seen Brad for a while, but
I do. I've saw Jen not so long ago, a
couple of weeks ago, and she's everything you would want
it to be and more.
Speaker 3 (09:31):
Gossip, simplicity.
Speaker 1 (09:33):
I love that stuff. We'll absolutely ado all that stuff.
Simplicity in life and in the kitchen. That's what we're
all looking for. And you have a new book which
is coming out which is just called Simply Jamie, very
out very soon, and you're just making it. It's for
the dummies, It's for us in the kitchen who don't
know what to do. You're simplifying it even more.
Speaker 4 (09:51):
Yeah, I mean you said that, not me. This interview
is packing so much in like you are a very
robust journalist. We've got celebrity gossip. We're now plugging my
next book. That wasn't my intention, but thank you very much.
I got a place of bills, you know, for every
book sold, I'll get one one dollar fifty. So thank
you very much. I appreciate that. Yeah, you think what
(10:13):
would This book is stripping it back to its bare essential,
step by step handheld little rituals that you can do
that are super simple, that are delicious. And the thing
about a book that's very beautiful is when you promise
something on the front of the cover and you live
it throughout the book, you end up. I've always done
simple recipes, but I've always mixed it up with other
(10:35):
kind of recipes. This book is just that world. So yeah,
it's a safe place, especially if you want to kind
of mix up your cooking.
Speaker 3 (10:42):
But thank you for that.
Speaker 4 (10:43):
I didn't expect that.
Speaker 3 (10:45):
Well, you're a superstars.
Speaker 1 (10:47):
We love you down here and we know how much
time you have for Australia and this this is a
great initiative.
Speaker 3 (10:52):
Everybody it's the awards.
Speaker 1 (10:53):
They celebrate all these amazing individuals, the community groups, the schools,
and we all know day and day they make sure
that Australian cans are well nourished and they're supported. It's
the Australian Food Hero Awards and nominations are now open
if you want to nominate your food heroes. If there's
someone in your area, if it's your tax shop lady,
if it's someone it could be Jamie Soon who's working
(11:14):
here in Sydney at a bakery. It could be anyone,
but you can nominate them at Jamie Oliver dot com,
forward slash Food Hero Awards. Get involved and make Next
time you're down please come into the studio.
Speaker 3 (11:26):
We will not be handing you a meet and three
bitch on a stick ever again.
Speaker 4 (11:30):
Mate, please don't give me the runs. Can I add
to your brilliant little introduction? Am I allowed to add
to that? Just just quickly call you's rich. It would
make It would mean the world to me. If you're listeners,
if they know someone doing anything that engages food and people,
community and kids, to pass it on to go a
little bit further, you know, please please nominate because this
(11:53):
is real people, all of them that there's thousands of
them around Australia doing extraordinary things, and they are like
their stories haven't been told often. Their stories would make
you want to cry because they're such good people. So
my job and yours today is to help amplify them,
give them a pat on the back, shine a light
on them and hopefully make their life a bit easier,
to do even more good stuff and inspire even more people.
(12:17):
So yeah, I appreciate your help a lot, mate, Thank you.
Speaker 1 (12:20):
So much anytime, Jamie Oliver dot com Forward slash Food
Hero Awards.
Speaker 3 (12:25):
We know how busy you are, brother, Thank you so
much for your time. Mate. We can't wait to see
you down here again. So thank you.
Speaker 4 (12:30):
Mag so you in November.
Speaker 2 (12:31):
Seen Whippa with Kate Ritchie is a nov podcast walk
great shows like this.
Speaker 1 (12:36):
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