November 7, 2024 • 7 mins
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Please welcome lightly cover portrayed red wine, vinegar, sea salt,
black pepper.
Speaker 2 (00:09):
Come on to that, Jamie Olivery.
Speaker 3 (00:14):
Okay, my next guest is in the studio in the Flesh,
and he's more handsome than I've ever could have dreamt of.
This man has released so many number one global bestselling cookbooks.
You may also know him from his TV shows or
just being one of, if not the most famous celebrity
chef in the world. Jamie Oliver is here, aka the
Naked Chef, and I'm a bit shocked up.
Speaker 2 (00:32):
Jamie. I thought you'd be living up to that title.
Speaker 3 (00:34):
I thought we'd get a bit of nude It means
late at night, nude Jamie in the studio this evening.
Speaker 2 (00:37):
But no, none.
Speaker 1 (00:38):
Yeah, well, it's been known once in a blue moon
to happen. It was about stripping down the food to
its bare essentials. That's where the Naked Chef was born.
That's probably the only reason we got ratings. And then
everyone was very disappointed. No, thank you.
Speaker 3 (00:52):
This is so cool to have you in here, Jamie
Oliver in the Flesh. And you know, I've always been
a fan of your work. I have for years, and
I've always thought if I ever got the chance to
interview you, Jamie, I ask, what the hell does Jamie
all have a cook for himself when he can't be
asked to cook anything in any of his cook books
or any of his TV shows?
Speaker 2 (01:06):
Do you just do you pull up and got a macas? Like,
what do you do? Jamie?
Speaker 1 (01:09):
No, I'd just make a burger because it's like quicker
and better and juicier, yeah, and cheaper. But no, I
think like always like some I don't know, man, It'll
be some sort of slow cook probably so I don't
have to do that much work when they're there. I'd
like prep up for it, but it's really hard, Like
my life is just like a jukebox of recipes. I
(01:30):
never really know what to do until I get there.
Speaker 3 (01:32):
But then you've also got five kids, Jamie, So how
do you get your five kids to eat? I mean
your food a but also just be healthy food in general.
Speaker 1 (01:39):
Just hunger truthful, Like it's interesting, like like our kids
these days don't get hungry because they invented snacks. There
is the snacks don't exist. I mean snacks were always
a bit of fruit or nuts or something. I remember
working in South Africa where they had this incredible orphanage
and these three women came in and did these amazing
school lunches and they just smashed the lot and they're
(02:00):
just so grateful. And then I just spent years doing
it in the UK. And because they're all on like
crisps and sweets and like energy drinks, like they don't
want food, they like they just want the stuff they want,
so they're fussy. But no, I think, honestly, if you can, yeah,
I just make sure that from breakfast to lunch they
don't eat, and yeah, just cook something tasty. I mean, yeah,
they have their kind of patterns. Even though my kids
(02:22):
are pretty good. They love the obvious things I try.
And with parents, you don't judge yourself on the day.
You have to take the long game, the long game.
And so when they're hungry, I always put out like
some kind of version of a salad.
Speaker 2 (02:34):
First.
Speaker 1 (02:34):
Sometimes you win, sometimes you lose. Even if it's like
a greater carrot salad dressed right, they'll have a nibble.
It doesn't matter if they smash it or not, all
of it or not. But the thing is, it's marketing.
And like when I was working with the big schools,
you have to put something in front of them fourteen
times before they try it. So kids aren't born to
eat nuggets and burgers. It's called marketing. So you just
as a parent, you just got to be like just
playing it, play the long game. If you're stressed about it, well,
(02:57):
well done for caring, that's like, but you just got
to be really patient.
Speaker 2 (03:00):
It is hard.
Speaker 3 (03:00):
Well, you've also done some great work, i mean, not
on your kids, but on the kids of the United
Kingdom making sure that disadvantaged kids can have that same
access that your kids have to food right and healthy
food in their schools are in making sure that it's free,
which is something we don't have here in Australia.
Speaker 2 (03:14):
I mean, that's some important work.
Speaker 1 (03:15):
Well, I mean it's look, it's important in Aussie too,
but obviously it's not freezing cold and wet a lot
of the year. So if you kind of get poverty
and freezing cold and wet, and then you have disadvantaged
communities and they're trying to learn, like you know, hungry
kids can't learn. And so if you're really passionate about
the idea of the most vulnerable in our community working
(03:37):
and thriving and kind of getting out of that and
having possibilities. Then you got you know, you've got to
feed the body and the mind. And yeah, like we
have one hundred and ninety days of the year in
the UK where we do breakfast and lunch. It might
as well be good. It might as well be good
like the oppic. I mean when I lived in the
most unhealthy town in America, Like, technically what they were
having for breakfast and lunch would guarantee obese kids. So
(03:59):
the outcome wasn't like a surprise. It's like that's what
we put in so and you'd be amazing, like you'd
have like like whole school services would be provided by dominatism.
Speaker 3 (04:09):
I don't even know how that's legal, how it's possible,
but you know, Trump's president, so it wouldn't surprise me.
Off macus Cheersberger's on the menu for every US kid
in the next four years. Listen, Jamie Oliver is here.
We're going to hang out more with the world famous
celeb chef. Next, if you've got a question for him,
thirty one h sixty five give us a call. Plus
new TV show coming to Channel ten and a new book.
All the details next. All right, we're here with Jamie
(04:29):
Oliver our weld renowned chef. You know him from the UK.
He's got five kids, got a million different shows, was
the Naked Chef. Now he's just a heartthrob who makes
cookbook up to cookbook, got a brand new one out
and a TV show. He'll tell us about it very soon, Jamie.
But thank you for being here in the studio up
late at night. I do want to ask you big
question though I need your advice. Is this a red
flag to you or not?
Speaker 2 (04:47):
Like? Do you think this is? This is odd? Right?
Speaker 3 (04:50):
My boyfriend a question about my relationship, not me being
in a relationship. I don't know why everyone looked shocked
when I said that, But now I'm you know, I'm
settled down And my boyfriend eats a hamburger with a
knife and four But I'm talking if he even touches
the barn or the paddy instant hand wipe has to clean,
is that a red flag? What does that say about
someone's psychology?
Speaker 1 (05:09):
This is not a euphemism, right, This is real? No, no,
because it's your people that invented puppetry of the penis right?
Like what that means? Give it?
Speaker 2 (05:16):
By that logic? He gets me off with a knife
and fork.
Speaker 1 (05:19):
If it's getting worse, never ever get off with a
knife and fork. Now, use something a bit softer in
room temperature.
Speaker 3 (05:24):
Yeah, a cheap circumcision. Now, what is your advice? Is
that crazy?
Speaker 2 (05:28):
Can you repeat what he does again?
Speaker 3 (05:30):
It's a cheeseburger with a knife and fork. It's chips
with a knife and fork. He just doesn't want to touch.
Speaker 1 (05:35):
But he's probably like a bit ocd has he got
really organized sock draw yeah? Very yeah, Okay, so he's
just like slightly neurodiverse. I've got one of those in
your family. They like to have separation and cleanliness. They
don't like the idea of bacteria. And yeah, I mean,
I think this is just the start of a lot
of things that's going to happen in your relationship. Before
you know it, when you come in the front door,
(05:56):
there'll be one of those sheep dipping baths. So this
is just the beginning of a long, fruitful relationship. It's
gonna be good, but you'll be very hygienic.
Speaker 2 (06:02):
Okay, it's good to know I'll be clean. Yeah.
Speaker 3 (06:04):
Now, Jamie tells to us about the new book of
the new TV show because we have a copy of
the book. Simply Jamie is out now the new TV
show Jamie Fast and Simple. Beautiful looking book Fast and
Simple Again, I think your mind is in the gutto
with that title as well. That can be food, but
it also does sound like something else fast and Simple.
Speaker 2 (06:18):
At of that there's a consistent pattern here.
Speaker 1 (06:20):
Yeah. Look, basically when my job, really, if you want
to be a good author, is to really listen to
the public, listen to the things they're scared of excited about,
and the problems they have. And the audience now is
very different to twenty five years ago. Twenty five years
ago forty six minutes average time on dinner like now
it's oh, before COVID it was twenty one. I think
it's more like nineteen now. The uberzation of food has
(06:41):
never been kind of easier takeaway, so and people are
working really hard. So what I have done is I've
looked at actual basket data of what people buy. I
want you to cook stuff from this book that you
already have in your fridge. You've got ten pastors in there,
but they're all no cook pasta sources. So one pot
to wash up you can make the sauce, like literally
in the time that it takes to the pasta. There's
like ten ways with salmon, because I know you buy salmon, right,
(07:03):
but you're bored of it as well. So you know,
let's you've got ten ways with like a chicken breast,
but they're cool and contemporary, quick ways to cook it.
When I'm writing, before I even start getting creative, I'm
thinking about cost. I'm thinking about washing up. I don't
thinking about how many ingredients and can you get the
ingredients from a regular supermarket? Yeah, and then veggie, vegan,
fish and meat and having a nice spread of that
(07:24):
and healthy and you know, indulgent. So at that point,
I haven't written a recipe. So yeah, I think my
job is to give you a book that's like super
user friendly. We test everything seven times and it will
be the average. You know. We try and keep it
real with the audience. We try and control their expectations.
But more than anything, I just want them to have
me on the shelf in their kitchen and trust me
and let me help them.
Speaker 3 (07:43):
We've all got a bit of Jamie Oliver in our kitchen.
You can extend it now simply Jamie out now and
then Jamie Fast and Simple, the fifteenth of November seven
point thirty on ten and ten play Jamie Oliver was
a pleasure, Biddy, thanks for coming on the night show.
Thank you
Please welcome lightly cover portrayed red wine, vinegar, sea salt,
black pepper.
Speaker 2 (00:09):
Come on to that, Jamie Olivery.
Speaker 3 (00:14):
Okay, my next guest is in the studio in the Flesh,
and he's more handsome than I've ever could have dreamt of.
This man has released so many number one global bestselling cookbooks.
You may also know him from his TV shows or
just being one of, if not the most famous celebrity
chef in the world. Jamie Oliver is here, aka the
Naked Chef, and I'm a bit shocked up.
Speaker 2 (00:32):
Jamie. I thought you'd be living up to that title.
Speaker 3 (00:34):
I thought we'd get a bit of nude It means
late at night, nude Jamie in the studio this evening.
Speaker 2 (00:37):
But no, none.
Speaker 1 (00:38):
Yeah, well, it's been known once in a blue moon
to happen. It was about stripping down the food to
its bare essentials. That's where the Naked Chef was born.
That's probably the only reason we got ratings. And then
everyone was very disappointed. No, thank you.
Speaker 3 (00:52):
This is so cool to have you in here, Jamie
Oliver in the Flesh. And you know, I've always been
a fan of your work. I have for years, and
I've always thought if I ever got the chance to
interview you, Jamie, I ask, what the hell does Jamie
all have a cook for himself when he can't be
asked to cook anything in any of his cook books
or any of his TV shows?
Speaker 2 (01:06):
Do you just do you pull up and got a macas? Like,
what do you do? Jamie?
Speaker 1 (01:09):
No, I'd just make a burger because it's like quicker
and better and juicier, yeah, and cheaper. But no, I
think like always like some I don't know, man, It'll
be some sort of slow cook probably so I don't
have to do that much work when they're there. I'd
like prep up for it, but it's really hard, Like
my life is just like a jukebox of recipes. I
(01:30):
never really know what to do until I get there.
Speaker 3 (01:32):
But then you've also got five kids, Jamie, So how
do you get your five kids to eat? I mean
your food a but also just be healthy food in general.
Speaker 1 (01:39):
Just hunger truthful, Like it's interesting, like like our kids
these days don't get hungry because they invented snacks. There
is the snacks don't exist. I mean snacks were always
a bit of fruit or nuts or something. I remember
working in South Africa where they had this incredible orphanage
and these three women came in and did these amazing
school lunches and they just smashed the lot and they're
(02:00):
just so grateful. And then I just spent years doing
it in the UK. And because they're all on like
crisps and sweets and like energy drinks, like they don't
want food, they like they just want the stuff they want,
so they're fussy. But no, I think, honestly, if you can, yeah,
I just make sure that from breakfast to lunch they
don't eat, and yeah, just cook something tasty. I mean, yeah,
they have their kind of patterns. Even though my kids
(02:22):
are pretty good. They love the obvious things I try.
And with parents, you don't judge yourself on the day.
You have to take the long game, the long game.
And so when they're hungry, I always put out like
some kind of version of a salad.
Speaker 2 (02:34):
First.
Speaker 1 (02:34):
Sometimes you win, sometimes you lose. Even if it's like
a greater carrot salad dressed right, they'll have a nibble.
It doesn't matter if they smash it or not, all
of it or not. But the thing is, it's marketing.
And like when I was working with the big schools,
you have to put something in front of them fourteen
times before they try it. So kids aren't born to
eat nuggets and burgers. It's called marketing. So you just
as a parent, you just got to be like just
playing it, play the long game. If you're stressed about it, well,
(02:57):
well done for caring, that's like, but you just got
to be really patient.
Speaker 2 (03:00):
It is hard.
Speaker 3 (03:00):
Well, you've also done some great work, i mean, not
on your kids, but on the kids of the United
Kingdom making sure that disadvantaged kids can have that same
access that your kids have to food right and healthy
food in their schools are in making sure that it's free,
which is something we don't have here in Australia.
Speaker 2 (03:14):
I mean, that's some important work.
Speaker 1 (03:15):
Well, I mean it's look, it's important in Aussie too,
but obviously it's not freezing cold and wet a lot
of the year. So if you kind of get poverty
and freezing cold and wet, and then you have disadvantaged
communities and they're trying to learn, like you know, hungry
kids can't learn. And so if you're really passionate about
the idea of the most vulnerable in our community working
(03:37):
and thriving and kind of getting out of that and
having possibilities. Then you got you know, you've got to
feed the body and the mind. And yeah, like we
have one hundred and ninety days of the year in
the UK where we do breakfast and lunch. It might
as well be good. It might as well be good
like the oppic. I mean when I lived in the
most unhealthy town in America, Like, technically what they were
having for breakfast and lunch would guarantee obese kids. So
(03:59):
the outcome wasn't like a surprise. It's like that's what
we put in so and you'd be amazing, like you'd
have like like whole school services would be provided by dominatism.
Speaker 3 (04:09):
I don't even know how that's legal, how it's possible,
but you know, Trump's president, so it wouldn't surprise me.
Off macus Cheersberger's on the menu for every US kid
in the next four years. Listen, Jamie Oliver is here.
We're going to hang out more with the world famous
celeb chef. Next, if you've got a question for him,
thirty one h sixty five give us a call. Plus
new TV show coming to Channel ten and a new book.
All the details next. All right, we're here with Jamie
(04:29):
Oliver our weld renowned chef. You know him from the UK.
He's got five kids, got a million different shows, was
the Naked Chef. Now he's just a heartthrob who makes
cookbook up to cookbook, got a brand new one out
and a TV show. He'll tell us about it very soon, Jamie.
But thank you for being here in the studio up
late at night. I do want to ask you big
question though I need your advice. Is this a red
flag to you or not?
Speaker 2 (04:47):
Like? Do you think this is? This is odd? Right?
Speaker 3 (04:50):
My boyfriend a question about my relationship, not me being
in a relationship. I don't know why everyone looked shocked
when I said that, But now I'm you know, I'm
settled down And my boyfriend eats a hamburger with a
knife and four But I'm talking if he even touches
the barn or the paddy instant hand wipe has to clean,
is that a red flag? What does that say about
someone's psychology?
Speaker 1 (05:09):
This is not a euphemism, right, This is real? No, no,
because it's your people that invented puppetry of the penis right?
Like what that means? Give it?
Speaker 2 (05:16):
By that logic? He gets me off with a knife
and fork.
Speaker 1 (05:19):
If it's getting worse, never ever get off with a
knife and fork. Now, use something a bit softer in
room temperature.
Speaker 3 (05:24):
Yeah, a cheap circumcision. Now, what is your advice? Is
that crazy?
Speaker 2 (05:28):
Can you repeat what he does again?
Speaker 3 (05:30):
It's a cheeseburger with a knife and fork. It's chips
with a knife and fork. He just doesn't want to touch.
Speaker 1 (05:35):
But he's probably like a bit ocd has he got
really organized sock draw yeah? Very yeah, Okay, so he's
just like slightly neurodiverse. I've got one of those in
your family. They like to have separation and cleanliness. They
don't like the idea of bacteria. And yeah, I mean,
I think this is just the start of a lot
of things that's going to happen in your relationship. Before
you know it, when you come in the front door,
(05:56):
there'll be one of those sheep dipping baths. So this
is just the beginning of a long, fruitful relationship. It's
gonna be good, but you'll be very hygienic.
Speaker 2 (06:02):
Okay, it's good to know I'll be clean. Yeah.
Speaker 3 (06:04):
Now, Jamie tells to us about the new book of
the new TV show because we have a copy of
the book. Simply Jamie is out now the new TV
show Jamie Fast and Simple. Beautiful looking book Fast and
Simple Again, I think your mind is in the gutto
with that title as well. That can be food, but
it also does sound like something else fast and Simple.
Speaker 2 (06:18):
At of that there's a consistent pattern here.
Speaker 1 (06:20):
Yeah. Look, basically when my job, really, if you want
to be a good author, is to really listen to
the public, listen to the things they're scared of excited about,
and the problems they have. And the audience now is
very different to twenty five years ago. Twenty five years
ago forty six minutes average time on dinner like now
it's oh, before COVID it was twenty one. I think
it's more like nineteen now. The uberzation of food has
(06:41):
never been kind of easier takeaway, so and people are
working really hard. So what I have done is I've
looked at actual basket data of what people buy. I
want you to cook stuff from this book that you
already have in your fridge. You've got ten pastors in there,
but they're all no cook pasta sources. So one pot
to wash up you can make the sauce, like literally
in the time that it takes to the pasta. There's
like ten ways with salmon, because I know you buy salmon, right,
(07:03):
but you're bored of it as well. So you know,
let's you've got ten ways with like a chicken breast,
but they're cool and contemporary, quick ways to cook it.
When I'm writing, before I even start getting creative, I'm
thinking about cost. I'm thinking about washing up. I don't
thinking about how many ingredients and can you get the
ingredients from a regular supermarket? Yeah, and then veggie, vegan,
fish and meat and having a nice spread of that
(07:24):
and healthy and you know, indulgent. So at that point,
I haven't written a recipe. So yeah, I think my
job is to give you a book that's like super
user friendly. We test everything seven times and it will
be the average. You know. We try and keep it
real with the audience. We try and control their expectations.
But more than anything, I just want them to have
me on the shelf in their kitchen and trust me
and let me help them.
Speaker 3 (07:43):
We've all got a bit of Jamie Oliver in our kitchen.
You can extend it now simply Jamie out now and
then Jamie Fast and Simple, the fifteenth of November seven
point thirty on ten and ten play Jamie Oliver was
a pleasure, Biddy, thanks for coming on the night show.
Thank you
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
Crime Junkie
If you can never get enough true crime... Congratulations, you’ve found your people.