July 4, 2024 • 13 mins
Allyson Gofton is a prominent, and enduring figure in the NZ culinary world.
She’s well-known for fronting the incredibly popular Food in a Minute, as well as her numerous food columns, best-selling cookbooks, television appearances, and many personal appearances in the name of charity.
She joined Simon Barnett and James Daniels for this weeks' Six and a Song.
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Speaker 1 (00:06):
You're listening to the Simon Barnett and James Daniels Afternoons
podcast from News Talk ZEDB.
Speaker 2 (00:12):
Allison Gofton is a prominent and enduring figure in the
New Zealand culinary world. She's very well known, of course
for fronting the popular Food in a Minute away We
wishs back now. I love that, as well as her
numerous food columns, best selling cookbooks, television appearances and many
personal appearances. In the name of charity, it is a
pleasure to welcome Allison gofden On to six and a song.
(00:33):
Hello Allison, goodoy, Alison, Hi, Hi.
Speaker 3 (00:35):
Simon and James.
Speaker 2 (00:36):
How are you?
Speaker 4 (00:38):
I'm very good, Thank you really well.
Speaker 2 (00:41):
It is lovely to talk to you. I used to
love your Food in a Minute me too.
Speaker 4 (00:46):
They were popular. It was a really clever idea and
it was for its time.
Speaker 2 (00:51):
I think, yeah, yeah, sixty seconds. If you weren't familiar,
it was about sixty seconds long. Went't they just right
before the six o'clock news, Ellison. That's how it worked,
didn't it.
Speaker 4 (00:59):
It was we pitched it in to TV and said
initially to put it on it one minute to sex
and I remember back in the day that actually started
at twenty to six. You had to bring an oh,
nine hundred number to actually get the recipe. You couldn't
get them emailed out in those days. Had to write
them with a self fantodst envelope, remember that. And then
Jude Dobson was on television with her own program, and
(01:23):
I believe from memory, the Woman's Weekly got upset because
I was there from Next Magazine in her time slot,
and they shuffled us to one minute to six. And
about the same time we put pomp Poms on top
of the Cottage pie and the rest is history.
Speaker 2 (01:37):
That's right, pomp Pom's on the cottage pie.
Speaker 3 (01:41):
Gosh, yeah, that was the big one. Hey.
Speaker 5 (01:43):
There was some story about the concept behind that concept.
What was it? Something about the viewers didn't know what
they were going to cook at four o'clock or something
like that.
Speaker 4 (01:55):
That's right, it was about It was in the late nineties,
mid nineties. There was a piece of research that came
out and it said sixty three percent of New Zealand
women at four thirty at night had no idea what
they were going to put on their tables at six
pm for dinner. And in those days, Paul Hints commanded
the television nightly event and we all watched the news
(02:16):
at six o'clock and we had videos and we recorded
the news. And so a friend and I whose name
was mica O Sullivan and who has passed on now,
who is a very clever marketer. And at that time
I've been walking, working and advertising. I was an account
manager and an ad agency, and together we dreamed up
what was we pitched in as Allison's Minutes, which was
(02:38):
to put on a cooking program that showed you something
healthy that you could make in the under thirty minutes,
that used food in you that you had in your pantry,
and that was a twist on something that your family liked.
And that's what we pitched in. Two companies turned us down.
And what he's said, yes, and that's how we got going.
Speaker 2 (02:57):
What a wonderful story that and good on you guys,
how clever. So where did your love of cooking come
from and when did it begin?
Speaker 4 (03:05):
Well, probably my mom, Like most kids really, I was
born and raised in Nonsenston, Tasmania, and my parents were
from very humble backgrounds. We actually ran a service station
and so on the weekends my job was to cook
because my parents were doing the gardening, and I would
make an afternoon tea for thousands, really, and the only
thing I had to do was clean up the mess
(03:26):
that my mom bought me everything I would ever want
to kind of experiment with. And in those days there
were no supermarkets.
Speaker 3 (03:32):
You know.
Speaker 4 (03:32):
Food was delivered by the local growther and the butcher
and all those people. And so that's where it started.
And I really wanted to be a teacher of art
and history and my father was horrified that I got
my scholarship to go to university, and he organized for
me an apprenticeship and I had no choice. I was
sent to be an apprentice and that's where I really
(03:53):
got into cooking.
Speaker 5 (03:54):
So you started off in Australia. How did you end
up in New Zealand.
Speaker 4 (04:00):
Well, my dream was to be Margaret Fulton, who was
like Touy Flower, and I did work experience with her
in Sydney and that was just a dream come true.
And I went off to England to study a further
six months in cooking and wine. And then like every kid,
I could have a sack on my back and wanted
around Europe and I wrote to every magazine that I
(04:20):
could find the address of. I went and got all
these magazines from a shop. I sat down and I
wrote to all the food editors all the way around
the world and said, could I come and work for you?
And tie Flower in New Zealand kept my name on record.
And after a trip around I think Moscow and Russia,
I came back to my flat in the middle of
Birmingham and here was a letter that said, if you
(04:41):
can be here on this date, you can have a job.
And I literally just put everything into a have a
sack and came out to New Zealand with about thirty bucks.
I knew nobody and till he gave me a job
of cool lovely Hey.
Speaker 5 (04:55):
Do you do you think you ever got a particular
style when it comes to your cooking?
Speaker 4 (05:01):
Well, over the years it's changed. My big dream has
always to hate people cooking in their homes, and so
I learned to be a very fastidious professional cook. I
had French chefs train us, and then Toey taught me
really well in the art of writing. And so the
big thing I think for me has always to be
(05:24):
cock it. Just learn to cook it at home and
then you will appreciate good food, and good food doesn't
have to be expensive. It's not restaurant food, but just
appreciating what's locally grown in season and enjoy it at
its best and just enjoy that process. It doesn't matter
if you want to boil your collie floun put in
(05:45):
a white sauce, so you want to roast it with
something trendy, you know, like pine nuts and basil and
the latest dole of oil, But just do it.
Speaker 2 (05:52):
It's interesting you say that, Allison, do you because I've
always used the excuse at least I can't cook, you know,
and I think a lot of people go, I can't cook,
I'm hopeless. Do you reckon? It's actually just application, it's
just actually doing it. Can anybody cook, is what I'm saying.
Speaker 4 (06:09):
Anyone can cook, it's whether you want to. I have
a son who's a brilliant young cook. He's twenty one,
and my daughter, who's just gorgeous and seventeen, hates being
in the kitchen with me. One day she'll be sorry
when she goes flatting. That maybe is that. I think
there is something if you would allow yourself to enjoy
the process, and it doesn't have to be perfect. And
(06:32):
that's what I think, more than anything upsets me today
with all the food programs, is that there is an
element of I can't make it as good as them,
and it doesn't matter. You just have to nourish your
soul and feed your family or feed yourself. You go
out to enjoy the talent of a chef.
Speaker 2 (06:49):
That's a good point.
Speaker 5 (06:50):
Actually, yeah, Ellison, what are you doing now? We know
you've got a new book coming out, which we want
you to talk about in a second, but what are
you doing now?
Speaker 4 (06:59):
Well, I'm now having a second life of food. My
son is encouraging me to get back and do some
stuff on Instagram and to redo my website and to
write some more books.
Speaker 2 (07:09):
Mum.
Speaker 4 (07:10):
So I took a break when my children were little.
I didn't get my daughter until I was forty six
forty seven almost, and I've taken that time out to
actually enjoy being a mom. And so now that they're
almost flown and my husband is semi retired, I can
actually get back into it now. And do you know,
I find all this new modern technology I can't use
(07:31):
a jolly thing of it. And I've got the most
wonderful girl helping me. But it is fabulous how you
can get the information out so correctly these days, and
you can do it yourself. So that's what I'm doing.
I'm kind of reinventing the wheel.
Speaker 2 (07:43):
What's your? What's your? In terms of all your recipes,
what's been the most popular?
Speaker 4 (07:49):
The most popular would have to be the Pavlover. I
think it's a six egg white Pavelo. But we did
it on zb This is back in the day, and
we got one thousand requests and you had to write
and with a self stamped addressed envelope. I couldn't afford
to print the letters to send, so z B printed
the letters for me or the recipes, and all the
(08:11):
courts through in the minute, opened all the envelopes one
lunch out and stuffed them in and sent them back
the old.
Speaker 2 (08:17):
Pair of This a great story, Allison. We're loving chatting
with you.
Speaker 5 (08:21):
Tell us about your new book.
Speaker 4 (08:22):
Well, I'm trying to get it off the ground, and
I want to write a book called love and Kindness
because I will seem to be pretty crabby at the moment.
One of the things that I've found living here in
Cambridge is how kind people are when you're sick, they
will turn up the food at your doorstep. And it
reminded me as I watched a lot of the breast
cancer women paddle for a big competition that they had here,
(08:44):
how united they are. And I want to do something
back to some of the charities. So at the moment,
I've got a proposal and with breast cancer, and it's
to raise money for them. And the book is called
Love and Time. There's a seasonal year of a calendar
year of seasonal guest giving.
Speaker 5 (08:58):
Oh, it's lovely.
Speaker 2 (08:59):
It'd be enormously successful coming from you. We're getting some
lovely texts about you, Allison. Well, let's just do some
rapid fire questions and then we'll get your choice of song.
What's one place that you never get tired of?
Speaker 4 (09:11):
My hometown Lon Sistant, in particular evans Dale. It's a
tiny little place with old houses, beautiful antique shops, great
food and wine, and lots of gum trees and I
sit underneath them and smell Australia. I love it, lovely.
Speaker 5 (09:24):
What's one of the nicest compliments you've ever received?
Speaker 4 (09:28):
Well, I was trying to think of that. Well, anyway,
I've decided to settle with the will you marry me
from my husband? That has to be a compliment if
you wanted me to be with them forever.
Speaker 2 (09:36):
Nic, how long have you been married?
Speaker 4 (09:39):
Thirty years? And he asked me to marry him in
the church at a coroa.
Speaker 2 (09:44):
Oh oh, that's so nice.
Speaker 5 (09:46):
What's his name?
Speaker 4 (09:48):
Warick?
Speaker 2 (09:49):
Warick Lovely? If you had the power to change one
thing in your world, Allison, what would it be?
Speaker 4 (09:55):
Well, and I've given you a mess universe answer, but
it would be hunger. And to live with or die
from hunger in a world where there's so much waste,
I think as a crime on humanity. I really really
does get me.
Speaker 5 (10:07):
Okay, what's something you thought was important when you were young,
but as you got older you realized, No.
Speaker 3 (10:12):
It's not.
Speaker 4 (10:14):
Clothes and makeup. I think as a young girl, you
know you always want to wear the latest, and you're
buying all the trendiest clothes, and then I think that
somewhere along the line you realize, actually, if you're tidy,
well presented, I suppose, but that you can do the
job that you've set out to do. What you wear
is not really what matters. It's that you can do
(10:34):
the job and do it, well, do you.
Speaker 2 (10:36):
Like Gordon Ramsey?
Speaker 4 (10:39):
Not really?
Speaker 2 (10:40):
No, I wondered what are you What are you most
proud of in your life so far?
Speaker 4 (10:48):
Well, I suppose there are two things. One was I'm
up on the wrong side of the railway tracks and
Nonsenston Tasmane. You're not particularly wealthy family, and I just
had a dream and I never gave up. So I
like to think that I'm proud that I never gave
up when times were really tough and I didn't have
any money or anywhere to live. And the other one
is that at forty one and forty six I managed
(11:09):
to get two beautiful children, and that I also stopped
work to be a mother and put that career on
the back burner so that I could be with them.
And I think that I would say that to any
career woman it's well worth it. So I'm really pleased
and proud that I did that.
Speaker 5 (11:24):
This is a lovely response. Actually, hey, if you could
invite any one person still alive for dinner, who would
that be.
Speaker 4 (11:32):
Well, it's not run because at Allison it's two people,
and I'd want to cook a feast. There are two
people who I'd love to cook for one is Elizabeth
Louard now. She is an amazing writer and art historian
and food writer, and she took her children to live
in Andalucia in the seventies and her books on the
history of European food and sacred food were my guide
(11:53):
when I went around Europe. She's now eighty five, and
I'd pair her up with the most amazing man called
Michael Bennett, and he was our school vicar here in
Cambridge for three years and in Australia he has done
a program on sacred boots through the Levant. And I
would like to take both of those people to a
Greek island and cook them a Greek feast, I think
(12:14):
to celebrate Easter. That's what I'd really loved to I'll.
Speaker 5 (12:17):
Bring the wine. I'll bring the wine, You bring the wine.
Speaker 4 (12:20):
Bring the wine.
Speaker 2 (12:20):
Alison, We have really loved chatting with you. Thank you
for your time. It's been really interesting and loads of
really really kind texts about you as well. So the
good luck with your book. It sounds very cool. And
before you go, what song have you chosen in why please?
Speaker 4 (12:35):
Well, that's because I'm an Aussie girl and was an
Ozzie teenager and Friday Nights with Gin and Tonics and
the local pub with Australian rock music. So I'm sorry,
but this is a bit of a rock song and
it gets up burning and I'm playing this because I
hope one day that the Aboriginal people of Australia will
get a voice in Australia. And i just love the song.
Speaker 2 (12:56):
It's a great choice. Peter Garrett Midnight Oil Beds are Burning.
Thank you, Ellison, all the very best.
Speaker 3 (13:02):
Thank you for having me by now Jodda.
Speaker 1 (13:19):
For more from Simon Barnett and James Daniels afternoons, listen
live to News Talk set B, or follow the podcast
on iHeartRadio
You're listening to the Simon Barnett and James Daniels Afternoons
podcast from News Talk ZEDB.
Speaker 2 (00:12):
Allison Gofton is a prominent and enduring figure in the
New Zealand culinary world. She's very well known, of course
for fronting the popular Food in a Minute away We
wishs back now. I love that, as well as her
numerous food columns, best selling cookbooks, television appearances and many
personal appearances. In the name of charity, it is a
pleasure to welcome Allison gofden On to six and a song.
(00:33):
Hello Allison, goodoy, Alison, Hi, Hi.
Speaker 3 (00:35):
Simon and James.
Speaker 2 (00:36):
How are you?
Speaker 4 (00:38):
I'm very good, Thank you really well.
Speaker 2 (00:41):
It is lovely to talk to you. I used to
love your Food in a Minute me too.
Speaker 4 (00:46):
They were popular. It was a really clever idea and
it was for its time.
Speaker 2 (00:51):
I think, yeah, yeah, sixty seconds. If you weren't familiar,
it was about sixty seconds long. Went't they just right
before the six o'clock news, Ellison. That's how it worked,
didn't it.
Speaker 4 (00:59):
It was we pitched it in to TV and said
initially to put it on it one minute to sex
and I remember back in the day that actually started
at twenty to six. You had to bring an oh,
nine hundred number to actually get the recipe. You couldn't
get them emailed out in those days. Had to write
them with a self fantodst envelope, remember that. And then
Jude Dobson was on television with her own program, and
(01:23):
I believe from memory, the Woman's Weekly got upset because
I was there from Next Magazine in her time slot,
and they shuffled us to one minute to six. And
about the same time we put pomp Poms on top
of the Cottage pie and the rest is history.
Speaker 2 (01:37):
That's right, pomp Pom's on the cottage pie.
Speaker 3 (01:41):
Gosh, yeah, that was the big one. Hey.
Speaker 5 (01:43):
There was some story about the concept behind that concept.
What was it? Something about the viewers didn't know what
they were going to cook at four o'clock or something
like that.
Speaker 4 (01:55):
That's right, it was about It was in the late nineties,
mid nineties. There was a piece of research that came
out and it said sixty three percent of New Zealand
women at four thirty at night had no idea what
they were going to put on their tables at six
pm for dinner. And in those days, Paul Hints commanded
the television nightly event and we all watched the news
(02:16):
at six o'clock and we had videos and we recorded
the news. And so a friend and I whose name
was mica O Sullivan and who has passed on now,
who is a very clever marketer. And at that time
I've been walking, working and advertising. I was an account
manager and an ad agency, and together we dreamed up
what was we pitched in as Allison's Minutes, which was
(02:38):
to put on a cooking program that showed you something
healthy that you could make in the under thirty minutes,
that used food in you that you had in your pantry,
and that was a twist on something that your family liked.
And that's what we pitched in. Two companies turned us down.
And what he's said, yes, and that's how we got going.
Speaker 2 (02:57):
What a wonderful story that and good on you guys,
how clever. So where did your love of cooking come
from and when did it begin?
Speaker 4 (03:05):
Well, probably my mom, Like most kids really, I was
born and raised in Nonsenston, Tasmania, and my parents were
from very humble backgrounds. We actually ran a service station
and so on the weekends my job was to cook
because my parents were doing the gardening, and I would
make an afternoon tea for thousands, really, and the only
thing I had to do was clean up the mess
(03:26):
that my mom bought me everything I would ever want
to kind of experiment with. And in those days there
were no supermarkets.
Speaker 3 (03:32):
You know.
Speaker 4 (03:32):
Food was delivered by the local growther and the butcher
and all those people. And so that's where it started.
And I really wanted to be a teacher of art
and history and my father was horrified that I got
my scholarship to go to university, and he organized for
me an apprenticeship and I had no choice. I was
sent to be an apprentice and that's where I really
(03:53):
got into cooking.
Speaker 5 (03:54):
So you started off in Australia. How did you end
up in New Zealand.
Speaker 4 (04:00):
Well, my dream was to be Margaret Fulton, who was
like Touy Flower, and I did work experience with her
in Sydney and that was just a dream come true.
And I went off to England to study a further
six months in cooking and wine. And then like every kid,
I could have a sack on my back and wanted
around Europe and I wrote to every magazine that I
(04:20):
could find the address of. I went and got all
these magazines from a shop. I sat down and I
wrote to all the food editors all the way around
the world and said, could I come and work for you?
And tie Flower in New Zealand kept my name on record.
And after a trip around I think Moscow and Russia,
I came back to my flat in the middle of
Birmingham and here was a letter that said, if you
(04:41):
can be here on this date, you can have a job.
And I literally just put everything into a have a
sack and came out to New Zealand with about thirty bucks.
I knew nobody and till he gave me a job
of cool lovely Hey.
Speaker 5 (04:55):
Do you do you think you ever got a particular
style when it comes to your cooking?
Speaker 4 (05:01):
Well, over the years it's changed. My big dream has
always to hate people cooking in their homes, and so
I learned to be a very fastidious professional cook. I
had French chefs train us, and then Toey taught me
really well in the art of writing. And so the
big thing I think for me has always to be
(05:24):
cock it. Just learn to cook it at home and
then you will appreciate good food, and good food doesn't
have to be expensive. It's not restaurant food, but just
appreciating what's locally grown in season and enjoy it at
its best and just enjoy that process. It doesn't matter
if you want to boil your collie floun put in
(05:45):
a white sauce, so you want to roast it with
something trendy, you know, like pine nuts and basil and
the latest dole of oil, But just do it.
Speaker 2 (05:52):
It's interesting you say that, Allison, do you because I've
always used the excuse at least I can't cook, you know,
and I think a lot of people go, I can't cook,
I'm hopeless. Do you reckon? It's actually just application, it's
just actually doing it. Can anybody cook, is what I'm saying.
Speaker 4 (06:09):
Anyone can cook, it's whether you want to. I have
a son who's a brilliant young cook. He's twenty one,
and my daughter, who's just gorgeous and seventeen, hates being
in the kitchen with me. One day she'll be sorry
when she goes flatting. That maybe is that. I think
there is something if you would allow yourself to enjoy
the process, and it doesn't have to be perfect. And
(06:32):
that's what I think, more than anything upsets me today
with all the food programs, is that there is an
element of I can't make it as good as them,
and it doesn't matter. You just have to nourish your
soul and feed your family or feed yourself. You go
out to enjoy the talent of a chef.
Speaker 2 (06:49):
That's a good point.
Speaker 5 (06:50):
Actually, yeah, Ellison, what are you doing now? We know
you've got a new book coming out, which we want
you to talk about in a second, but what are
you doing now?
Speaker 4 (06:59):
Well, I'm now having a second life of food. My
son is encouraging me to get back and do some
stuff on Instagram and to redo my website and to
write some more books.
Speaker 2 (07:09):
Mum.
Speaker 4 (07:10):
So I took a break when my children were little.
I didn't get my daughter until I was forty six
forty seven almost, and I've taken that time out to
actually enjoy being a mom. And so now that they're
almost flown and my husband is semi retired, I can
actually get back into it now. And do you know,
I find all this new modern technology I can't use
(07:31):
a jolly thing of it. And I've got the most
wonderful girl helping me. But it is fabulous how you
can get the information out so correctly these days, and
you can do it yourself. So that's what I'm doing.
I'm kind of reinventing the wheel.
Speaker 2 (07:43):
What's your? What's your? In terms of all your recipes,
what's been the most popular?
Speaker 4 (07:49):
The most popular would have to be the Pavlover. I
think it's a six egg white Pavelo. But we did
it on zb This is back in the day, and
we got one thousand requests and you had to write
and with a self stamped addressed envelope. I couldn't afford
to print the letters to send, so z B printed
the letters for me or the recipes, and all the
(08:11):
courts through in the minute, opened all the envelopes one
lunch out and stuffed them in and sent them back
the old.
Speaker 2 (08:17):
Pair of This a great story, Allison. We're loving chatting
with you.
Speaker 5 (08:21):
Tell us about your new book.
Speaker 4 (08:22):
Well, I'm trying to get it off the ground, and
I want to write a book called love and Kindness
because I will seem to be pretty crabby at the moment.
One of the things that I've found living here in
Cambridge is how kind people are when you're sick, they
will turn up the food at your doorstep. And it
reminded me as I watched a lot of the breast
cancer women paddle for a big competition that they had here,
(08:44):
how united they are. And I want to do something
back to some of the charities. So at the moment,
I've got a proposal and with breast cancer, and it's
to raise money for them. And the book is called
Love and Time. There's a seasonal year of a calendar
year of seasonal guest giving.
Speaker 5 (08:58):
Oh, it's lovely.
Speaker 2 (08:59):
It'd be enormously successful coming from you. We're getting some
lovely texts about you, Allison. Well, let's just do some
rapid fire questions and then we'll get your choice of song.
What's one place that you never get tired of?
Speaker 4 (09:11):
My hometown Lon Sistant, in particular evans Dale. It's a
tiny little place with old houses, beautiful antique shops, great
food and wine, and lots of gum trees and I
sit underneath them and smell Australia. I love it, lovely.
Speaker 5 (09:24):
What's one of the nicest compliments you've ever received?
Speaker 4 (09:28):
Well, I was trying to think of that. Well, anyway,
I've decided to settle with the will you marry me
from my husband? That has to be a compliment if
you wanted me to be with them forever.
Speaker 2 (09:36):
Nic, how long have you been married?
Speaker 4 (09:39):
Thirty years? And he asked me to marry him in
the church at a coroa.
Speaker 2 (09:44):
Oh oh, that's so nice.
Speaker 5 (09:46):
What's his name?
Speaker 4 (09:48):
Warick?
Speaker 2 (09:49):
Warick Lovely? If you had the power to change one
thing in your world, Allison, what would it be?
Speaker 4 (09:55):
Well, and I've given you a mess universe answer, but
it would be hunger. And to live with or die
from hunger in a world where there's so much waste,
I think as a crime on humanity. I really really
does get me.
Speaker 5 (10:07):
Okay, what's something you thought was important when you were young,
but as you got older you realized, No.
Speaker 3 (10:12):
It's not.
Speaker 4 (10:14):
Clothes and makeup. I think as a young girl, you
know you always want to wear the latest, and you're
buying all the trendiest clothes, and then I think that
somewhere along the line you realize, actually, if you're tidy,
well presented, I suppose, but that you can do the
job that you've set out to do. What you wear
is not really what matters. It's that you can do
(10:34):
the job and do it, well, do you.
Speaker 2 (10:36):
Like Gordon Ramsey?
Speaker 4 (10:39):
Not really?
Speaker 2 (10:40):
No, I wondered what are you What are you most
proud of in your life so far?
Speaker 4 (10:48):
Well, I suppose there are two things. One was I'm
up on the wrong side of the railway tracks and
Nonsenston Tasmane. You're not particularly wealthy family, and I just
had a dream and I never gave up. So I
like to think that I'm proud that I never gave
up when times were really tough and I didn't have
any money or anywhere to live. And the other one
is that at forty one and forty six I managed
(11:09):
to get two beautiful children, and that I also stopped
work to be a mother and put that career on
the back burner so that I could be with them.
And I think that I would say that to any
career woman it's well worth it. So I'm really pleased
and proud that I did that.
Speaker 5 (11:24):
This is a lovely response. Actually, hey, if you could
invite any one person still alive for dinner, who would
that be.
Speaker 4 (11:32):
Well, it's not run because at Allison it's two people,
and I'd want to cook a feast. There are two
people who I'd love to cook for one is Elizabeth
Louard now. She is an amazing writer and art historian
and food writer, and she took her children to live
in Andalucia in the seventies and her books on the
history of European food and sacred food were my guide
(11:53):
when I went around Europe. She's now eighty five, and
I'd pair her up with the most amazing man called
Michael Bennett, and he was our school vicar here in
Cambridge for three years and in Australia he has done
a program on sacred boots through the Levant. And I
would like to take both of those people to a
Greek island and cook them a Greek feast, I think
(12:14):
to celebrate Easter. That's what I'd really loved to I'll.
Speaker 5 (12:17):
Bring the wine. I'll bring the wine, You bring the wine.
Speaker 4 (12:20):
Bring the wine.
Speaker 2 (12:20):
Alison, We have really loved chatting with you. Thank you
for your time. It's been really interesting and loads of
really really kind texts about you as well. So the
good luck with your book. It sounds very cool. And
before you go, what song have you chosen in why please?
Speaker 4 (12:35):
Well, that's because I'm an Aussie girl and was an
Ozzie teenager and Friday Nights with Gin and Tonics and
the local pub with Australian rock music. So I'm sorry,
but this is a bit of a rock song and
it gets up burning and I'm playing this because I
hope one day that the Aboriginal people of Australia will
get a voice in Australia. And i just love the song.
Speaker 2 (12:56):
It's a great choice. Peter Garrett Midnight Oil Beds are Burning.
Thank you, Ellison, all the very best.
Speaker 3 (13:02):
Thank you for having me by now Jodda.
Speaker 1 (13:19):
For more from Simon Barnett and James Daniels afternoons, listen
live to News Talk set B, or follow the podcast
on iHeartRadio
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