00:00:04Australia a big massive hello to my
00:00:08friends in Ipswich I love you thank you
00:00:11very much I’m so proud to be doing the
00:00:14ministry of food in Ipswich kicking it
00:00:16off it’s such a great great beautiful
00:00:19thing I want to say thank you to the
00:00:22good guys for making this possible
00:00:23family-run business without the cash the
00:00:27big cash that they’ve put into this
00:00:28project we’ve got a three year plan and
00:00:30hope I’m hopefully beyond we couldn’t do
00:00:33this thank you to the local government
00:00:35for funding its funding this as well
00:00:37thank you very much
00:00:38we’ve got Anna Bligh the premier of
00:00:40Queensland thank you my darling I think
00:00:43you’re near a pot in a pan and a big old
00:00:44chopper and get ready for it girl we can
00:00:46have a little cook up but thank you for
00:00:48coming so lovely people we’re going to
00:00:50take questions over here it is the one
00:00:53and only Danny McCubbin and he is one of
00:00:56you he is wearing where’d you come from
00:00:57Gold Coast Queensland he is a Queensland
00:01:00boy he’s going to be taking questions
00:01:02from Ipswich people bloggers Twitter’s
00:01:06you name it Facebookers and we’ve got
00:01:09questions from all over Australia as
00:01:11well let’s get cooking so in front of
00:01:14you what we should have is a griddle pan
00:01:17we should have a kind of little pot here
00:01:20throw rice that should be on a low heat
00:01:22high heat medium hot medium high heat on
00:01:26the griddle pan you should have an oven
00:01:27at about 200 degrees Celsius and we are
00:01:31going to make a beautiful crispy skin
00:01:33piri piri chicken this is sort of
00:01:35African Portuguese sort of in history
00:01:40it’s named piri piri after these bad
00:01:44boys let’s have a close-up of their
00:01:45these are piri piri Chile’s absolutely
00:01:49gorgeous this sauce has got spice it’s
00:01:52got attitude very simple to make so
00:01:55first things first let’s get some salt
00:01:57and pepper on your chicken thighs you
00:02:00should be working on to grease proof
00:02:02paper or a plastic board try not to use
00:02:05your hands if you do you’re gonna have
00:02:06to have a little wash up I’ve been have
00:02:08a little bit of time going on here as
00:02:10well if you’ve got some thyme or
00:02:12rosemary or bay leaf is pretty dead
00:02:13good on this just to give it a little
00:02:15bit of flavor as it’s cooking and we’re
00:02:18also going to be cooking today beautiful
00:02:20fluffy lemon rice we’re going to be
00:02:22doing a nice little simple crunch salad
00:02:24also we’re going to be doing a nice
00:02:28homemade ice cream in about 45 seconds
00:02:31okay
00:02:32so what we’re going to do is get these
00:02:34chicken thighs get your tongues and just
00:02:37move them around in the seasoning you
00:02:39want salt and pepper on both sides so
00:02:42anna bligh i hope your room tossing that
00:02:45meat over their guilt and all the others
00:02:48we’ve got them we’ve got some other
00:02:50people there we’ve got one of the local
00:02:52elders that have come we have got Anna
00:02:56Gare one of the Australia’s best chefs
00:02:59who’s supporting us and one of our
00:03:03ambassadors thank you Anna honestly I
00:03:04really appreciate you getting on board
00:03:07of this this is about chefs coming
00:03:08together people – coming together to
00:03:11push the Ministry of food across
00:03:13Australia and help people in towns of
00:03:16need we’ve been running the Ministry of
00:03:19food in England for about five years now
00:03:21we’ve got them in America as well and
00:03:24they work they work because in this day
00:03:28and age
00:03:29let’s put chicken on our grills guys
00:03:31skin side down onto your hot grill
00:03:34notice that I haven’t put any oil in the
00:03:37griddle pan right you don’t need it
00:03:39never ever put oil in your griddle pan
00:03:41it’ll stick the house out it will smoke
00:03:43you don’t want that and we want to
00:03:45render this natural fat one to get the
00:03:48fat out so it’s healthier and two
00:03:50because we want to make this skin really
00:03:52crispy what you can do if you want to
00:03:54speed up but normally normally a chicken
00:03:57thigh will take about 45 minutes to cook
00:04:00I’m just going to get a knife here let’s
00:04:02have a close-up on that and you can just
00:04:04slash up that meat you can just loosen
00:04:08it next to the bone what that does it
00:04:10allows the seasoning and the heat in
00:04:12quicker so you can just do that if you
00:04:16want to
00:04:18and also it gives it texture it looks
00:04:22like I’m kind of wrecking it a bit but
00:04:23actually it gives it a wonderful texture
00:04:25so let’s get rid of our chicken boards
00:04:28and stuff that what I was going to say
00:04:31is Ministry of food you know they really
00:04:34do these cooking centers really really
00:04:37do work basically the idea is that you
00:04:41know in this day and age where mums and
00:04:42dads are working hard most schools don’t
00:04:45teach you how to cook and budget and
00:04:47shop anymore you know the Ministry of
00:04:50foods are there as a local resource to
00:04:53help people skin-on-skin local person
00:04:56and local person guidance love care and
00:04:59we’ve had them for about five years in
00:05:01England and they really really do work
00:05:03so that’s fantastic
00:05:04Danny and we got any questions coming
00:05:07through from Australia at the moment yes
00:05:08certainly we’ve got Kerry who’s asking
00:05:10what political Christmas Day for dessert
00:05:12other than plum pudding plum pudding
00:05:15other than well I tell you what we’ll do
00:05:17is on the website I jamieoliver.com
00:05:19what we’ve got now is a whole bunch of
00:05:21the dirt go and have a look but check
00:05:23out my mum’s Christmas trifle ah it’s
00:05:26really Christmassy
00:05:27it’s old school it looks epic and I
00:05:31can’t help me I love it I love it I love
00:05:34it I love it have a little look at that
00:05:36darling and keep an eye throughout this
00:05:38whole process keep an eye on your
00:05:40chicken make sure your tops in it you
00:05:44want to give it character and color
00:05:46right we’re going to move on to the piri
00:05:49piri sauce for that we need a liquidiser
00:05:52I have a liquid either here what we’re
00:05:55going to do is throw in a number of
00:05:57different ingredients in front of you
00:05:59lovely people we should have the red
00:06:02onions so we’ve got a red onion here
00:06:06that’s been peeled we can call to that a
00:06:10little bit just to lighten the load for
00:06:13the liquidiser
00:06:14I want you to pick up your red onion and
00:06:18put it into the liquidiser let’s go a
00:06:22little wider on that close up so we can
00:06:24see what knife is going on and let’s get
00:06:26in the bottom of there we’re gonna have
00:06:27some chillies this just break those
00:06:29little chili chili at let’s just break
00:06:31those piri piri
00:06:32we Chili’s up I’m going to put two or
00:06:38three in to start with and if you want
00:06:40to pimp it up and make it hotter later
00:06:42you can I’m going to turn my chicken now
00:06:45give it some love any good questions
00:06:47coming through Danny feel free to
00:06:49interact not as yet everyone saying
00:06:51hello everyone’s excited to be here I
00:06:54also just thought I’d let it all know
00:06:55that if you want to cook these recipes
00:06:57there on the website as well so I know
00:06:59some of you went out and bought the
00:07:00ingredients and cooking along with Jamie
00:07:02as well so on that page where you’re
00:07:04engaging and asking the questions the
00:07:06recipes are there they give them a good
00:07:08you guys need okay so back to the
00:07:11liquidizer guys we’ve got the two or
00:07:13three period chilies in there we’ve got
00:07:15the one onion in there and I’ve got
00:07:17about a flat level 12 about a level
00:07:20teaspoon of paprika sweet paprika you
00:07:25can put a little bit more in it if you
00:07:26like it a little hotter I’m going to
00:07:30take a little handful of basil mister
00:07:31close up get on that brother you’re a
00:07:33bit slow today on your Wham did you have
00:07:35a lot did you have a like late night
00:07:37last night when Bradford’s gone in bad
00:07:41dogs gone in there that’s not
00:07:42traditional I tell you what though it
00:07:43lifts the whole story back to my chicken
00:07:46pan probably go on the overhead camera
00:07:48you can see here we’ve got some chicken
00:07:52getting down there very nice very nice I
00:07:55like that shot a bit help so let’s just
00:08:00review the piri piri sauce so you guys
00:08:01know what’s going on one onion chopped
00:08:03up two or three piri piri
00:08:06chilies a teaspoon or two of the paprika
00:08:09we’re going to shake in one and a half
00:08:13tablespoon dish of Worcestershire sauce
00:08:17we’re going to go for a couple of swigs
00:08:21of white wine vinegar we’re going to get
00:08:25a couple of cloves of garlic in there
00:08:29actually whit hit the garlic because
00:08:32we’re going to cook this four cloves of
00:08:34garlic is really really good so we’re
00:08:38just going to get our four cloves and
00:08:40give it a spank so take the ends off of
00:08:44the garlic
00:08:45and then I what I tend to do is just get
00:08:50my hand on here and just so a big hello
00:08:58to all you lovely Aussies around the
00:09:01country
00:09:01a massive hello to all yours easy a nip
00:09:04switch listen this this Ministry of food
00:09:08thing is a beautiful thing
00:09:10it’s about community it’s about sharing
00:09:12it’s about people helping people all the
00:09:16ingredients are there I’m going to be
00:09:18highly involved we’re going to be
00:09:20training and working with all the people
00:09:22running the operation we’ve got a lovely
00:09:24team already in Ipswich and you know
00:09:28that I know that this is going to be a
00:09:30movement that’s going to really make a
00:09:32difference so I’m so excited about this
00:09:35these four cloves of garlic I’m going to
00:09:37put those into the liquid either I’m
00:09:40gonna put just just a little bit of
00:09:42olive oil just to join those flavours up
00:09:45and I’m going to whack in the juice of
00:09:48two lemons now you could use lime what I
00:09:51want you to do is get your two lemons
00:09:53and give them up put your weight on them
00:09:55and give them a good old roll and I’m
00:10:00just going to roll them just to kind of
00:10:02get the fragrance get the fragrance and
00:10:06the juice out of the lemons you can take
00:10:13the zest off of some lemons if you want
00:10:17you know um you can do that it gives you
00:10:21extra flavour but the juice really is
00:10:24enough
00:10:25to get it really go so what we got there
00:10:28is a balance of heat squeeze the lemon
00:10:31into your hand and catch those pips have
00:10:35a look at that mr. cameraman
00:10:36look how proficient my hand is with a
00:10:38sieve see you don’t need a sieve anymore
00:10:41just use your hand lemon juice goes in
00:10:46now I know it’s a what time are we in
00:10:50Australia Denny right now it is
00:10:52approximately 5:30 depending where you
00:10:55are those if daylight saving okay that’s
00:10:58nice to know
00:10:58so heavy odds your friends could tell us
00:11:00around 5:30 or Nadi but if you have a
00:11:02little look at our window here 6:00
00:11:04look at this it’s snowing is England
00:11:11England has come to a standstill we’re
00:11:14not used to er we’re not very good at
00:11:17snow really even though we do have it
00:11:18every year the trains of stopped the
00:11:21airplanes are stopped the stalls are
00:11:23closed down I’m telling you you and all
00:11:27your ancestors you made the right
00:11:28decision going to Australia I have no
00:11:30idea what we’re doing in England but
00:11:33it’s all stopped because we got a bit of
00:11:35snow and so we go lid on to the piri
00:11:37piri sauce you might want to just put a
00:11:40swig of water in here just to loosen it
00:11:43all up just a little swig and we’re
00:11:47going to liquidize that
00:11:51we’re going to need a nice peach once
00:11:55you got it going I hope it’s not
00:11:57splashing everywhere over there you want
00:11:59a nice pinch of salt and pepper
00:12:04salt-and-pepper goes in
00:12:10and then we want to really you know good
00:12:13cooking good fresh cooking is about
00:12:14taste and flavor turn and liquidiser off
00:12:18whoo ha ha yeah that’s what I’m talking
00:12:24about at 6 o’clock in the morning in
00:12:26England piri piri sauce for breakfast
00:12:28okay
00:12:29taste it get the seasoning right I’ve
00:12:32got acid there I’ve got lemon I’ve got
00:12:34chilli they’ve got smokiness from the
00:12:36paprika I’ve got that hum from the
00:12:39garlic and the onions one last little
00:12:41whip up the piri sauce is done okay the
00:12:46chickens have a look on the chickens
00:12:47over here on that top shot here we go
00:12:50we’ve got chickens that are Golden’s
00:12:52that they’re not cooked by any means but
00:12:53they’re golden they got character
00:12:55um and what I want to do now is get
00:12:58myself you should have two peppers in
00:13:00front of you guys a red and a yellow
00:13:02pepper what I do with this is just push
00:13:06the stalk in like that and then you can
00:13:08pull it out and then you can literally
00:13:10open it up like that
00:13:11tap out any seeds so push it in open it
00:13:16out tap it out like that
00:13:19so period that this is basically a 30
00:13:22minute meal this is the kind of thing
00:13:24that when I get home at night you know I
00:13:27can rattle out in about 20-25 minutes
00:13:30another little trick on this that I do
00:13:32is I literally get an everyday brick
00:13:34roll it in tin foil and I preheat that
00:13:37on my griddle pan or frying pan or your
00:13:40barbecue and to speed up the cooking of
00:13:43that chicken even more at home whack the
00:13:44top brick on top and it holds it down
00:13:46gets it really crispy
00:13:48so get just rip or cut these peppers
00:13:52into little pieces like this it’s a kind
00:13:57of rustic meal I’m going to throw these
00:14:00peppers around the chicken now now
00:14:04remember what we’ve got you should you
00:14:06should have an earthenware tight dish
00:14:08I’ll put that in the oven so it doesn’t
00:14:11matter if you haven’t put it in the oven
00:14:12but in the oven here I have got the an
00:14:17earthenware type dish now if you look at
00:14:20this it doesn’t matter what you got it
00:14:21out of whether it’s porcelain white this
00:14:23is a
00:14:23a cheap Portuguese style dish what I can
00:14:28do is just whack in that period green
00:14:31sauce like that and the idea of this is
00:14:37that the period prune sauce is just
00:14:39flipping away and then on top you got
00:14:42that beautiful crispy chicken thigh you
00:14:45know in all its gorgeousness sucking up
00:14:48that sauce absolutely lovely and Danny
00:14:51any more questions brother I had one
00:14:53that I think if I’m really interesting
00:14:55we’ve got Linda from Perth who asked who
00:14:59actually had said that she’s trying this
00:15:00district she’s actually cooking tofu
00:15:02instead of chicken which is vegetarian
00:15:03yeah how do you feel about that I feel
00:15:06it’s emotional so there’s no jeopardy
00:15:09involved there’s no death involved on an
00:15:11animal if I could be a vegetarian I will
00:15:14be cooking a bit of tofu myself but you
00:15:16think it would go well with the to
00:15:17replace or tofu is a great carrier of
00:15:19flavor you can get different types of
00:15:21quality of tofu but yeah I mean it might
00:15:24help to marinate it a little bit in some
00:15:26thyme and some olive oil
00:15:27absolutely thyme bashed up but yeah I
00:15:31mean the nice thing about this dish is
00:15:32this could be like gnarly lamb chops it
00:15:35could be pork chops you know you could
00:15:37be using tofu if you can’t get tofu like
00:15:41really nice big field mushrooms or
00:15:43portobello mushrooms would work and well
00:15:44in this you know don’t look guys if I
00:15:47can just show you the concept now and
00:15:49we’re all cooking along together so I’m
00:15:50trying to kind of keep my speed down I’m
00:15:53going to take this beautiful chicken
00:15:57here let’s get some focus and let’s get
00:15:59an overhead shot just for a second just
00:16:00I’m going to take this from here to here
00:16:03from here to here I want you to notice
00:16:06that the skin that we’ve invested our
00:16:09heat and energy in is not getting wet
00:16:12don’t go try and make crispy skin and
00:16:16then cover it in sauce so notice that
00:16:19the sauce is around the meat and the
00:16:22skin is exposed to yet more cooking and
00:16:25crisp eNOS these peppers here I’m just
00:16:29going to give these a bit more cooking
00:16:30and it’s looking pretty good actually
00:16:34try and get the
00:16:36Pepper’s coloured up a little bit and
00:16:38what I’ll do is I’ll turn these and come
00:16:40back I want to thank a few more people
00:16:42for coming down to Ipswich everyone in
00:16:44Ipswich a lot of you guys hope you’re
00:16:47having a great time
00:16:49first and foremost I would have loved to
00:16:52have been with you today but I keep
00:16:54making babies and I don’t think it was
00:16:58my fault and to be honest last night
00:17:00when I was giving him his bottle at 11
00:17:02o’clock at night he doesn’t really look
00:17:03like me much either so you know you
00:17:05never know but I’m sorry I can’t be with
00:17:08you but I got a little 7 week year old
00:17:10boy called buddy and he’s gorgeous and
00:17:13he’s taking up lots of time and he’s not
00:17:16sleeping much so I actually I’m in
00:17:18Australian time at the moment but next
00:17:22time in Australia I can’t wait to come
00:17:24and see what you guys are doing we’ve
00:17:26had the team that are in Ipswich right
00:17:28now
00:17:29we’ve had those guys over so you know
00:17:34and we had a great time I’m going to
00:17:36thank some lovely local people we’ve got
00:17:38Rachel Noland MP thank you for coming
00:17:42we’ve got Paul forgive me if I say the
00:17:44names wrong Paul piss Ali the mayor of
00:17:47Ipswich Paul I’ve heard a lot about you
00:17:49actually you’re very infamous so thank
00:17:53you very much Paul Ruby slipper the
00:17:55anchor the radio host on our own talking
00:17:58to you earlier god bless
00:18:00Zane Jackson from the Queensland Times
00:18:03who will be talking about this lovely
00:18:06link-up and everything that we’re doing
00:18:07and how technologically advanced we are
00:18:10to get this live link up working not we
00:18:14got mark
00:18:15Tim’s from the good guys and again a
00:18:17massive massive thank you – good guys
00:18:20you know this is this is this is not a
00:18:24job for me you know this is that this is
00:18:27absolutely 100% a bit of beautiful
00:18:30social work something that’s important
00:18:32the Australian public have been
00:18:34beautiful to me they’ve supported me for
00:18:37the last 11 years and to be honest the
00:18:40Australian public have got me and
00:18:43understood me and my style of cooking
00:18:45and what I do before even my own so it’s
00:18:48a pleasure to work with
00:18:49good guys to get this going so now these
00:18:53peppers are looking pretty charred let’s
00:18:56just arrange these around the gaps of
00:18:59the chicken right and basically we’re
00:19:02going to whack this in the oven and it’s
00:19:04going to blip and cook in between chime
00:19:07mix up the reds and yellows mainly to be
00:19:10Kemp and just sort of it you know it’s
00:19:13good to eat with your eyes make the food
00:19:15exciting just going to slip this around
00:19:18here
00:19:18Danny any more questions brother we have
00:19:21a question from premier Anna Bligh who
00:19:23they’re all actually cooking the piri
00:19:25piri chicken over there or not yes which
00:19:26at the moment she says does the piri
00:19:28piri sauce lose its heat because it’s
00:19:30mighty fool Allah as in it’s hot so if
00:19:34it lose it does it get less pungent I
00:19:37guess okay I hope that got it right Anna
00:19:39and hi Anna
00:19:41just before I answer that question I’m
00:19:43now going to put this piri piri I’ve
00:19:46have a close-up on that so they can see
00:19:47what’s happening right so you can see
00:19:49there’s veg around the gaps there’s the
00:19:51skin exposed here it’s going to get even
00:19:53crispier and the piri piri sauce is like
00:19:56in a bath that’s just on the bottom of
00:19:59that chicken that’s going to go in the
00:20:00oven now for about 20 minutes okay which
00:20:03is enough time for us to make the salad
00:20:05and the rice I’ve got a pan here for the
00:20:07rice on let me answer Anna’s question
00:20:11and we have used quite a lot of chilli
00:20:14here but absolutely she’s correct that
00:20:17kind of blipping away that mixing with
00:20:20the sweetness of the peppers and the
00:20:21juice from the chicken on the bone it is
00:20:24going to mellow it quite a lot actually
00:20:25and actually when you put acid and
00:20:29sweetness with chilli it does kind of
00:20:31tone it down a little bit but it’s still
00:20:33going to have a kick Anna so you know be
00:20:35prepared and guys I want to serve this
00:20:38kind of dish with a beautiful rice
00:20:39simple basic rice
00:20:41none of this food is complicated this is
00:20:43typical stuff that we’re going to be
00:20:45doing in the Ministry of food basic
00:20:47stuff here’s a but you wouldn’t believe
00:20:49the amount of letters that I get from
00:20:51all over how can I make the best rice my
00:20:53rice is always sticky it’s never very
00:20:56nice dead simple for four people get a
00:20:59regular builders mug like this
00:21:02and fill it up to the top that’s roughly
00:21:05always going to be enough for four
00:21:08people so that goes into a hot pan and
00:21:11then over that you can pour some boiling
00:21:16water I’m just going to fill it up with
00:21:18some tap water here turn your pan on to
00:21:23full whack and here’s the theory guys
00:21:26one cup of rice will serve four people
00:21:29one cup of rice – two cups of water will
00:21:37cook you you won’t have to drain it it’s
00:21:40called the absorption method right you
00:21:42won’t have to drain it you won’t have to
00:21:44do anything to it we season it with some
00:21:46salt in there and I’m just going to make
00:21:49it a basic lemon rice so I’m literally
00:21:52just going to cut this lemon here in
00:21:54half and place it in here actually let
00:21:57me just cut the bottom of that lemon off
00:21:59so it’s got a flat surface and then I’m
00:22:01going to place it let’s have an over the
00:22:02head shop you can’t see it that’s
00:22:06alright because I’m working around you
00:22:08if the gas works let me move it back to
00:22:10the over-the-head shop there you go so
00:22:12it’s basically salt lemon if you want to
00:22:16put a little bit of herb egde in there
00:22:18there you go a little bit of thyme lid
00:22:21over the top
00:22:22happy days so that’s going to go on full
00:22:24whack lovely people so piri piri piri
00:22:27piri piri piri chicken I couldn’t even
00:22:29talk them in the oven rice on that’s
00:22:33only going to take about eight or nine
00:22:34minutes to cook perfectly it will be
00:22:36light and fluffy the next thing we’re
00:22:39going to do is a salad but that is a
00:22:40perfect opportunity to take another
00:22:42question from the one-and-only local boy
00:22:44Danny local to Queensland and Gold Coast
00:22:47have been little well so hi to everyone
00:22:48on the sunny Gold Coast we’ve got Katie
00:22:51from laidly who says Jamie why did you
00:22:54start ministry of food in the first
00:22:55place okay listen in England most of
00:23:00Europe America especially and now
00:23:03shockingly to me I’ve worked in
00:23:06Australia for 11 years never realized
00:23:08there was a problem two years ago I got
00:23:10slap I mean literally then I didn’t
00:23:12realize that some of the worst obesity
00:23:14problems in the world in
00:23:16first world countries in Australia I
00:23:17didn’t believe it but in parts of the
00:23:19burbs there really is this breakdown of
00:23:21an understanding of food and when you
00:23:23get that breakdown and it’s the same in
00:23:25England so it’s not like us and afternoo
00:23:28is exactly the same when you get the
00:23:30breakdown of food information food
00:23:32passion people start not being able to
00:23:36be clever about food shopping if you get
00:23:39a recession or you’re under strict
00:23:41budgets what happens is in towns and I
00:23:46noticed this back home in England in a
00:23:48town called Rotherham where the Ministry
00:23:50of food started there was very little
00:23:53fresh produce there was very little food
00:23:55education all the government bodies that
00:23:58were standing there saying you know
00:24:00we’re being asked by you know the Prime
00:24:02Minister to stop or halt obesity they
00:24:06didn’t really know what to do they were
00:24:08producing literature they were spending
00:24:10money on campaigns but in my mind the
00:24:13only thing that truly helps and saves
00:24:15people is skin on skin people on people
00:24:19so I set up a shop in the middle of town
00:24:23just like in Ipswich a friendly place
00:24:26run by talented local people that love
00:24:29food I kind of wanted it to be an
00:24:32Emporium like a food tourist information
00:24:35you know and no matter if you’re rich or
00:24:37poor big or small black or white
00:24:39whatever you know if you want to go into
00:24:42that shop and say help help me I don’t
00:24:46know how to cook
00:24:47I can’t boil an egg I can’t cook a roast
00:24:49dinner I can’t make a stew I’m on a
00:24:51budget I’ve only got this much money a
00:24:53week I’m a single mum I’ve got a little
00:24:56kid my kid is obviously not looking
00:24:59great he’s not doing so well at school
00:25:00no matter what your story you can go
00:25:03into the Ministry of food and there will
00:25:05be someone lovely there to love you hold
00:25:08your hand teach you to shop to cook it’s
00:25:12not rocket science you know Australia is
00:25:14a country of beautiful beautiful cooking
00:25:16there’s some of the best chefs in the
00:25:18world in Australia there’s a beautiful
00:25:21food culture going on there but but like
00:25:25in England you know there’s this stretch
00:25:28of
00:25:29excellence to people that are really
00:25:31living in a kind of modern-day sort of
00:25:34poverty you know so for me that’s what
00:25:36the Ministry of food was about it was
00:25:38about creating something that would
00:25:40allow the town to help itself it’s not
00:25:43Jamie Oliver sort of coming to the
00:25:44rescue
00:25:45Superman and all that because I’m just a
00:25:47geezer that can cook a couple of things
00:25:48right but it what it is is it’s about
00:25:51philosophy and when the good guys came
00:25:54to me and said we want to do something
00:25:56the brilliant thing for me is I do this
00:25:58for a living like it doesn’t matter what
00:26:00country it is if I’ve got the funds then
00:26:03I can open these shops and if we can
00:26:06open these shops I mean our shopping
00:26:08Ipswich should be able to see about six
00:26:10to seven thousand people a year we
00:26:13should be at a change about six to seven
00:26:16thousand people’s lives a year in a town
00:26:19that needs help
00:26:20and I’m really proud of that and
00:26:23hopefully it’s going to be a nip switch
00:26:25for a number of years so good luck to
00:26:28everyone let’s get back to cooking
00:26:29lovely people Danny I’ll come back to
00:26:31you in a second okay it’s if once you
00:26:35can see that rice is boiling over here
00:26:36now have a little close-up of that all
00:26:38right
00:26:39the minute you kind of get to that we
00:26:40take that off and we turn the heat down
00:26:42right to a simmer the rice is going to
00:26:45expand and suck up that perfect quantity
00:26:48of water two cups to one cup of rice
00:26:51right and that’s going to be gorgeous
00:26:53the piri piri is in the oven and we’re
00:26:58gonna make a salad now let’s just talk
00:26:59about salad really basic stuff I’ve got
00:27:04a bit of salad business over here
00:27:06cheapest way to get salad is go buy some
00:27:09seeds you live in Australia you got no
00:27:12excuses you put stuff in the ground it
00:27:14will grow it’s not like Essex where
00:27:16you’ve kind of got like where we’re at
00:27:18about minus 17 at the moment there ain’t
00:27:20much in the garden let me tell you that
00:27:22now okay the first year that I ever
00:27:26planted it for anyone out there listen
00:27:28I’m not exactly green I grow stuff but
00:27:31the first year I grew stuff in my gun
00:27:34properly I’ll actually properly I didn’t
00:27:37know what I was doing I had a bunch of
00:27:38Italian seeds I didn’t have a clue I
00:27:40couldn’t read it I scattered it in the
00:27:42soil
00:27:43all I’ll give it some water it was very
00:27:45untechnical I’d say 75% of the budged
00:27:49job that I did worked and guess what I
00:27:51have a scruffy garden it was all growing
00:27:54over each other but I had loads of food
00:27:56it’s so easy to grow your own stuff and
00:27:58it’s the cheapest and it’s the tastiest
00:27:59and when kids get engaged with growing
00:28:02stuff my god they’ll eat it let’s talk
00:28:06about the philosophy of a decent salad
00:28:08for me salad is about contrast
00:28:11okay so crunch sweetness
00:28:15you know pepperiness of leaves like
00:28:17watercress you can get like crunchy
00:28:19things like call cucumbers in there you
00:28:22can use cheese whether it’s mozzarella
00:28:24or feta or parmesan there herbs are
00:28:27always really good in salads and my sort
00:28:29of general rule is if you can mix up a
00:28:31bit of softness with a bit of
00:28:33crunchiness with a bit of you know veg
00:28:36with a little bit of you know herbs and
00:28:38some cheese and dress that it will be
00:28:41delicious so I’ve got a little bag
00:28:44rocket here they call it rocket in
00:28:46Australia yes they do they don’t say
00:28:49arugula like you know that’s in American
00:28:51business so I’ve got that I’ve got some
00:28:53watercress in here I’ve got some rocket
00:28:56going in basic stuff the bad salads are
00:29:00you know they’re kind of great and
00:29:02they’re sort of convenient but they are
00:29:04the most expensive way to do it so you
00:29:07can always grow it yourself I’m going to
00:29:09have some mint going mint in salad is
00:29:11just a joy so we’re going to put that in
00:29:15I think it’ll be nice to say if Dave can
00:29:19swivel his camera around our guests in
00:29:20we got Tess and her husband or boyfriend
00:29:23I haven’t worked that one out yet does
00:29:25it husband husband sorry he just showed
00:29:27me his finger okay thanks Jamie
00:29:30they won the competition for good guys
00:29:33what did you have to do for the
00:29:34competition I know they can’t hear you
00:29:37I’ll tell them what you’re saying oh
00:29:41really really right I’d like to know
00:29:47what you write she had to wrote em in 30
00:29:4930 words or less why I was a good guy
00:29:52that’s nice
00:29:53so Tess and Jamie are here for their
00:29:55competition winners
00:29:56they’ve got in yesterday so they’re
00:29:59going to be eating at James Italian I’m
00:30:00going to send them to my new restaurant
00:30:02barbacoa which is next to st. Paul’s
00:30:04Cathedral no electricity no gas just
00:30:07cooking on charcoal and wood and we’re
00:30:09going to make sure you go a few other
00:30:10nice places lovely to have you I hope
00:30:13you don’t feel too a jet-lagged and they
00:30:15they’ve left the kids at home so yeah
00:30:19nice god bless you I don’t know don’t
00:30:21know what I mean by that but I think you
00:30:22all know what I mean by that godless
00:30:24back to the salad away from Tess and
00:30:28Jamie and we’re going to go back to the
00:30:31cellar we’ve got a cucumber here and
00:30:34okay let’s just put that there with a
00:30:37cucumber very very basic very very
00:30:40boring get a cucumber let’s take a fork
00:30:44let’s have a close-up on this and it’s
00:30:46score there you go and the focus there
00:30:49it goes let’s score up the cucumber
00:30:52quite aggressively why am I doing this a
00:30:55couple of reasons one it looks pretty
00:30:58but that’s not the real reason
00:31:00it’s about texture and it’s about flavor
00:31:04I’m going to purposefully cut it badly I
00:31:08think you get all these kind of you get
00:31:11all these chefs chopping like ninjas
00:31:12forget about it real cooking real people
00:31:15you know the kind of food that my the
00:31:17people I love like Rose gray Stephanie
00:31:20Alexander you know marchello who’s an
00:31:22you know Alice Waters all these
00:31:25brilliant women cooks they don’t sit
00:31:27there like men trying to julienne
00:31:31everything you know I want it purpose
00:31:33for I want planks and chunks I want it
00:31:36rustic so look let’s just have a
00:31:38close-up on this a cucumber here that is
00:31:41that the closest you can get should I
00:31:42come close to you let’s give Australia a
00:31:44nice close up late look that’s not bad
00:31:47for down the internet okay
00:31:49so there’s that close up why have we
00:31:50done that to make it look pretty
00:31:52to make it look rustic and also that
00:31:54texture that we’ve created will cling on
00:31:57to dressing and make it delicious also
00:32:01we got some carrots here I want to show
00:32:03you the cheapest bit of kitchen gadgetry
00:32:06that you can get is a speed peeler
00:32:10this little bad boy this little bad boy
00:32:12here has the ability to not just peel
00:32:15but if you carry on peeling you can
00:32:17create wafer thin beautiful pieces of
00:32:22vegetables it can turn a boring humble
00:32:25vegetable like a carrot into something
00:32:27beautiful and let’s be really honest
00:32:30there’s not many chefs that can get you
00:32:35know carrots that thin so get yourself a
00:32:383 or 4 dollar speed peeler all you basic
00:32:42cooks out there and it will help you
00:32:44make it will it’ll make you look good so
00:32:47carrots goes in Danny
00:32:48any other questions big boy not another
00:32:51question as such but I just thought I’d
00:32:52mentioned lovely Judy from tintin gala
00:32:56and Victoria sorry if I don’t pronounce
00:32:57that correctly have been away for quite
00:32:59a while but from toon girl and Victoria
00:33:01she wanted to let you know that three
00:33:03families and her local community have
00:33:06joined together to create a communal
00:33:07garden where they’ve started to grow all
00:33:09their own produce I know that you’re a
00:33:10big you know you support that as well in
00:33:14terms of grow your own yeah Ellis
00:33:16participant is 56 so I just thought I’d
00:33:18mention that because it’s amazing
00:33:19project that they’re doing yeah
00:33:20beautiful
00:33:21I mean look guys this this I’ve been
00:33:24studying and working in in the obesity
00:33:26problem bad you know about 68% of the
00:33:31public going through Australian
00:33:32hospitals right now are there because of
00:33:35diet related illness heart disease
00:33:37diabetes or many other diet your cancer
00:33:40strokes it is we’re so busy these days
00:33:44we have so many options our priorities
00:33:47are changing you know every 5-10 years
00:33:49it is so important right now that
00:33:52communities come together and teach the
00:33:54next generation out-cook it’s so
00:33:56important that things like these
00:33:58community gardens happen it that the
00:34:00work that Stephanie Alexander has done
00:34:02in schools for the last 20 years to be
00:34:05frank you know it’s so important that
00:34:09governments and people like Stephanie do
00:34:11this stuff because if we don’t things
00:34:16are going to get out of control to be
00:34:17honest they’re out of control already so
00:34:19this whole kind of commute for me today
00:34:22you know
00:34:24what’s happening in Ipswich with
00:34:25everyone in the town the mayor being
00:34:27there
00:34:28you know Anna being there you know it’s
00:34:32this is all about community coming
00:34:33together and fixing stuff and we can fix
00:34:38stuff so look we got a basic salad here
00:34:41another thing that I quite like to do is
00:34:44use fruit in salads I’ve got a
00:34:46pomegranate here I hope you’ve got some
00:34:47in Australia I’m literally just going to
00:34:49put my knife through the pomegranate
00:34:51like this and then just hold the
00:34:56pomegranate like this there we go with
00:34:59your hands open and then spank it
00:35:05Danny’s looking enviously at this
00:35:08pomegranate right now yes thank you
00:35:11live broadcast any hope correct sorry so
00:35:15we’re going to just spank let’s get the
00:35:17mayor of Queensland spanking that
00:35:20pomegranate and the premier there we go
00:35:24right the nice thing is you can see the
00:35:27fruit comes out those beautiful little
00:35:29capsules of sweetness and let’s do it
00:35:33let’s do a basic dressing lovely people
00:35:35let’s have a close-up on this jam jar
00:35:37lovely man and you’re a little bit
00:35:41you’re a little bit high aren’t you
00:35:42let’s let’s try and help you let’s put
00:35:43it up here close up on that jam jar to
00:35:46help the Australian the concept that’s
00:35:48cropping a little bit let’s get rid of
00:35:49the top of that processor let’s come up
00:35:51a little bit oh and let’s go down a bit
00:35:53Oh Oh see right the concept of a
00:35:56dressing okay everyone say out loud 3 2
00:36:001 into Adam come on you boring people in
00:36:04England 3 to everyone say 3 2 1 3 that’s
00:36:09more like it
00:36:10that’s what we like to hear 3 2 1 is the
00:36:14concept of addressing what does that
00:36:15mean that is three parts olive oil to
00:36:18one part vinegar and whether you know
00:36:22and and a key 3 parts olive oil to one
00:36:26part acid
00:36:27okay now that acid could be lime
00:36:30grapefruit juice orange juice lemon
00:36:32juice vinegar it really could be almost
00:36:36anything I’m going to use bosonic just
00:36:38to show you very visually back to that
00:36:40jam-jar please I want to show you very
00:36:42visually that one part of acid which is
00:36:46about that is basically three to one one
00:36:49part acid to three parts olive oil I’m
00:36:52gonna put a bit of lemon juice in there
00:36:53you can blend and mix your acid but a
00:36:56bit of lemon juice basically do whatever
00:36:58dressing you want back in Ipswich okay
00:37:00it you make up your own one that’s the
00:37:02nice thing about the concept of three to
00:37:04one one part acid to three parts olive
00:37:08oil let’s have a pinch of salt in there
00:37:12I’ve got rock salt in there and a little
00:37:15pinch of pepper you can put some herb in
00:37:17there if you want and then we put the
00:37:19lid on like this and you could put
00:37:21mustard in there if you want and then
00:37:23just shake it widen up that close up
00:37:25there we go bit of shaking shaking whoo
00:37:28whoo let’s having you let’s have you
00:37:30shaking it over there in Australia
00:37:33everyone’s typing three two one
00:37:35everybody it’s the reason 1 3 1 3 2 1 we
00:37:372 1 is the future now this let’s make
00:37:40sure that lids on tight and give it a
00:37:41right good jerking
00:37:42right I want to see the aorta gherkin I
00:37:46want and joking I want the whole of
00:37:48Ipswich JIP let’s have all your hands in
00:37:50the air right now everyone get your
00:37:51hands in the air
00:37:52god bless you all let’s go back to the
00:37:55salad honestly you never thought that
00:37:57salad would be so exciting the dressing
00:38:00goes on lovely people you only want to
00:38:03put just enough dressing on your salad
00:38:06and always dress at the very last minute
00:38:10don’t pre dress your dressings okay at
00:38:15this point in time we’re going to find
00:38:17our ferry fingers oh I never thought I’d
00:38:19get to this point so can everyone put
00:38:21your hands in the air please even if
00:38:23you’re at Harlem across Australia in
00:38:25your bedroom naked in your bedroom
00:38:27whatever you’re doing put your hands in
00:38:29the air let’s have the mayor with the
00:38:30hands in the air
00:38:31let’s have all the VIPs which have your
00:38:33hands in the air twinkle your fingers
00:38:35yes we get milk what am i doing
00:38:39you’re gonna find your fairy fingers
00:38:41this is not something that Danny
00:38:43show me your fairy fingers Danny this is
00:38:45not something that Danny invented even
00:38:47though he does have beautiful fairy
00:38:48fingers any other Dyersville we’re going
00:38:50to wave let’s have your wave
00:38:52love I can see you waving I can see you
00:38:54on the Skype that’s it now we’re going
00:38:56to get into that salad and if you
00:38:58haven’t got a salad just imagine you got
00:39:00a salad just give it a good old salad up
00:39:02now you got to treat this salad like
00:39:04your children that means you can’t have
00:39:06favorites
00:39:07don’t dress a salad unless you’re
00:39:09prepared to dress every single lovely
00:39:11little mostly leave so we’re going to
00:39:13dress that salad like that we’re going
00:39:16to put all of that beautiful mix it up
00:39:18from the top to the bottom and there you
00:39:21go don’t scrunch it don’t bash it bring
00:39:24it up to a nice little pile and then
00:39:26we’ve got some beautiful beautiful salad
00:39:28there to finish it off Thank You
00:39:31Australia for finding your fairy fingers
00:39:33I think in the press tomorrow our friend
00:39:35from the Queensland times or Herald or
00:39:38whatever it was I’m sure he’s going to
00:39:40be writing up the new way of revolution
00:39:42fairy fingers they were builders finding
00:39:45their fairy fingers you everyone was
00:39:47finding their fairy fingers it’s a good
00:39:48thing we’re going to go back to our
00:39:50speed peeler that cheap little gadget
00:39:53that makes you look good okay we’re
00:39:56going to shave parmesan into beautiful
00:39:59let’s have a little close-up come on
00:40:01Dave this is that the most you can do
00:40:03this this is what we want let’s go got
00:40:06you fight yeah that’s what we want we
00:40:08want to close up here we go Gordon
00:40:11Ramsay wouldn’t give you a close-up like
00:40:13that would it be too busy abusing your
00:40:15presenters from your best loved TV
00:40:18programs I thought that was very funny
00:40:20I’d like to congratulate the prep the
00:40:24old president of Australia for asking
00:40:26him to leave the country
00:40:27I wish ours would do the same in England
00:40:29there you go put that in your local
00:40:32paper okay so we’ve got a lovely shaved
00:40:35parmesan and how dare he come to your
00:40:38country and take the mickey out of your
00:40:40lovely presenter out there he okay so
00:40:43we’ve got the lovely little bit of
00:40:47parmesan on there so we’ve got a nice
00:40:49rustic salad this is going to move over
00:40:51to here just above our help there we go
00:40:55oh oh there we go there we go this let’s
00:40:57move help we’re going to move her this
00:41:00is this is the Connor this is my little
00:41:02message to the world when the the
00:41:04technology was
00:41:05it’s down ere look I know you’re all
00:41:08impressed that I can spell help here we
00:41:12go / there we go nice we can decorate
00:41:16this here as well oh look at that oh yes
00:41:19let’s dress the surface abstract arts if
00:41:22this is like art it’s like graffiti this
00:41:25make some more space let’s have a look
00:41:26at our rice lovely people let’s go to
00:41:28close-up of the pan let’s have a little
00:41:301 2 3 now notice that there is no water
00:41:36in the bottom of that pan see the little
00:41:38holes that have kind of created
00:41:40themselves there this at the time would
00:41:43have done its work here back to the time
00:41:45back to the time don’t worry about me
00:41:46back to the time at the time would have
00:41:48done its work so we can throw that away
00:41:50this lemon here interestingly and that
00:41:54little time of cooking you know you get
00:41:57of course a lot of this juiciness comes
00:42:00out already but you’ve got a kind of jam
00:42:02eNOS here that’s very very nice and
00:42:04another thing that you can do a little
00:42:06bit like being in Morocco is you can get
00:42:07that lemon and you can half it and you
00:42:11can get rid of that sort this is a bit
00:42:14of Apple RV this is an optional you
00:42:15don’t have to do this you can actually
00:42:17take a small part of that lemon get rid
00:42:22of that inside and you can chop up the
00:42:25lemon like this and it’s actually very
00:42:28fragrant
00:42:29and does very well so that’s your basic
00:42:32lemon rice but the one thing I can
00:42:35promise you Australia and I know look
00:42:37for a lot of the cooks across Australia
00:42:39at the moment you might be thinking
00:42:40that’s not technical that’s not clever
00:42:42no no this is the Ministry of food this
00:42:45is the kind of love and care and
00:42:47simplicity that we’re going to be
00:42:49teaching in the Ministry of food
00:42:51surefire ways of getting the best rice
00:42:54every single time so that rice lemon can
00:42:57go over here back into here like that we
00:43:01can stir that in less you sever let’s
00:43:03get rid of that pip let’s just have a
00:43:05look at here again and you see how
00:43:07lovely and look how light that is
00:43:10let’s give you another even closer
00:43:12closer with our cameraman like this
00:43:15there you go lovely like hot simple rice
00:43:19and of course from a health perspective
00:43:21we should be cooking brown rice or even
00:43:24mixing it up with wild rice and you can
00:43:30absolutely so the rice will go let’s put
00:43:36it on a nice little let’s put it on a
00:43:38nice little let’s get a prop for the
00:43:39rice one of you lovely girls I’m going
00:43:41to go to the oven now let’s have a look
00:43:42at our piri piri if you can cue up on my
00:43:44board please go let’s have a look at our
00:43:46piri piri guys look at that
00:43:49now come on Arlene bubbling flipping
00:43:52away this have a little lucky let’s try
00:43:55and favor it for you cuz you can’t even
00:43:56see nothing on there let’s have a little
00:43:58look let’s bring it down us let’s hold
00:44:00it down here a few days so now we’re on
00:44:02basic technology here can you see that
00:44:04Dave come a bit closer Danny can we have
00:44:09another question from Australia a
00:44:10interesting question from Maureen who’s
00:44:13actually a nip switch what is your
00:44:14earliest memory of cooking my earliest
00:44:17memory of cooking well my earliest
00:44:21memory of cooking I was about four years
00:44:22old I grew up in a pub restaurant dad
00:44:25always had eight chef’s pastry chefs he
00:44:27always had local food hold dears coming
00:44:30in and on a Tuesday there be the crabs
00:44:31and the whole fish so that was not my
00:44:34sort of first memories just living at
00:44:36home you know my front room you know was
00:44:39the part of the pub you know my kitchen
00:44:41was a commercial kitchen the first thing
00:44:44I ever cooked was an omelet and the and
00:44:50then the first time I ever cooked a
00:44:51whole meal was a roast chicken dinner
00:44:53with all the trimmings and I was about
00:44:54nine
00:44:55shamone and to be honest I wasn’t very
00:44:58clever at school I didn’t do very well
00:45:00at school and it was the first time I
00:45:03remember my old man sort of patting me
00:45:05on the back and saying well done son I’m
00:45:07proud of you and it was the first time
00:45:09that I thought I was actually good at
00:45:10anything so I thought I might as well
00:45:12stick to doing it so I used to work
00:45:14there at the weekends and the summer
00:45:15holidays and you know the rest is
00:45:17history
00:45:18should we get back some cooking sounds
00:45:20good I’m just going to play up this
00:45:22lovely steamy rice we’ve got the lovely
00:45:25steamy rice here I’m going to put it
00:45:27onto a nice plate simple light steamy
00:45:32rice
00:45:33going in there now lemon rice
00:45:37see how it’s just caught on the bottom
00:45:39in this pan a little as well that’s not
00:45:41actually a negative that’s actually a
00:45:43positive it’s almost like a little chip
00:45:46you can save that and put a little
00:45:48parmesan and olive oil on that and it’s
00:45:50absolutely delicious so rice it’s done
00:45:56we’re going to put that here let’s have
00:45:58a look at that top shot again I’m
00:45:59designing my top shot so we have rice we
00:46:01have salad we have the piri piri now is
00:46:05coming out and let’s have a little look
00:46:08have a look at this come on close up
00:46:11with that please let’s go a little wider
00:46:14little wider look at that there’s our
00:46:16piri piri that’s the concept sweet
00:46:18peppers blipping look at the piri piri
00:46:21sauce around here just flipping away
00:46:23getting like beautiful and and sweet
00:46:26absolutely delicious the skin is still
00:46:29crispy guys that the skin is still
00:46:31crispy so look we’re going to put that
00:46:33in the middle you can do this dinner in
00:46:35about half an hour no problem
00:46:37to finish off guys let me show you how
00:46:41to make a very healthy 45 second but
00:46:45don’t time me ice cream right kind of
00:46:49ice cream this is what happens get
00:46:50yourself a food processor lid off
00:46:54slicing blade on that goes in go to your
00:46:58freezer key sell 500 grams of frozen
00:47:04fruit it could be any fruit you like
00:47:06bananas at what I tend to do is I tend
00:47:10to when I’ve got a fruit bowl getting a
00:47:14little bit ropey looking all on the turn
00:47:16I just literally chop it up bag it up
00:47:19freeze it and then whenever the kids
00:47:21want to dessert of all in a banana peach
00:47:24you know I’m doing mix black forest you
00:47:28know sort of black forest soft fruit we
00:47:31got cherries in there black currants
00:47:34just put your 500 grams in there we’re
00:47:37going to sweeten that with honey so
00:47:40about this is for this is enough for
00:47:42about 4 to 6 people so about 4
00:47:45tablespoons of honey
00:47:46or no more than you put on your own
00:47:48porridge or something in the morning
00:47:49right so you put some honey in there and
00:47:53you literally get yourself about 500
00:47:57milliliters of yogurt so this is
00:48:00fat-free yogurt you can use Greek yogurt
00:48:02any yogurt you want about five hundred
00:48:04mils goes in or four hundred actually
00:48:08you could get away with easily and then
00:48:09literally wash it up let’s go for it
00:48:13and then we can count 45 seconds
00:48:36Danny come round here darling okay 45
00:48:40seconds
00:48:41anelia a little bit more yogurt both in
00:48:53beautiful
00:49:00give it a good old whizz up it’s a bit
00:49:02noisy and I do apologize Danny what was
00:49:05the last question that we got brother
00:49:06and I’m going to show you some little
00:49:07bit of a aspect what motivates you a
00:49:10doll from its little saying what
00:49:11motivates you what motivates me what
00:49:15motivates me is just cooking the people
00:49:18around the food industry you know it’s I
00:49:21don’t know I think it’s important it’s
00:49:23important to do something in life that
00:49:25you enjoy I love cooking I love the
00:49:28people that work in the business try
00:49:31this ice cream okay have a look in here
00:49:33guys that’s had about 50 seconds in
00:49:36there and you’ll notice just with a
00:49:38little hot spoon what will happen now is
00:49:42you get a beautiful that’s it look that
00:49:45is basically an ice cream shiny gorgeous
00:49:49sweet have a little taste you can
00:49:51sweeten it more if you want to I’m going
00:49:53to do Danny a little portion here we go
00:49:56I just do him a big portion who’s been a
00:49:59while you know it takes me about a long
00:50:01time to eat – like I still be stuck –
00:50:03yeah don’t worry Danny does let’s have
00:50:04another little spoon but look at that
00:50:08look at this look at the shine on that
00:50:10absolutely gorgeous homemade kind of ice
00:50:14cream absolutely healthy low-fat yoghurt
00:50:18lovely fresh fruits sweetened with honey
00:50:20all right and now in Australia you can
00:50:22watch Danny
00:50:23endeavour and a little look up I have a
00:50:26little look up Danny the whole thing
00:50:27finish it your course well got to finish
00:50:30it you know I’m going to just serve up
00:50:33the rest of these Oh guys are there any
00:50:35other things you wanted me to talk about
00:50:37on others bits of paper going around
00:50:38your vision for MOF in Australia okay as
00:50:42I’m plating up these lovely ice creams
00:50:45which you can still take pictures of my
00:50:48vision for the Ministry of food
00:50:50Australia my vision really is to fairly
00:50:55aggressively work with the government
00:50:58and the good guys to create a number of
00:51:02multiple sites around Australia Ministry
00:51:05of foods across the whole of Australia I
00:51:09know that the Ministry of foods I
00:51:12absolutely know that the
00:51:14history of food is the cheapest and most
00:51:16efficient and proficient way of truly
00:51:19changing lives in the Hulk you know to
00:51:22try and hold the the escalation of the
00:51:24epidemic of obesity is serious business
00:51:27but through community and food and fun
00:51:30you know we don’t have to be boring
00:51:32about all this you can make you know
00:51:35profound change the advertising
00:51:37campaigns
00:51:38I don’t think work you know the the
00:51:42little thing going on in a school is
00:51:45cute you know but we want to get kids
00:51:47cooking and grow in so the stuff that
00:51:49Alice Stephanie Alexander is doing is so
00:51:52profoundly important and I know that
00:51:54she’s launched it across most of
00:51:56Victoria now but we really want to see
00:51:59that as well and Australia in Queensland
00:52:01which is this is incredible and a true
00:52:03fact let’s let’s just talk about
00:52:05Australia at the moment and to me
00:52:08Australia isn’t a country that should be
00:52:10having this problem okay I don’t I can’t
00:52:13work it out in my head but it’s it’s a
00:52:14problem what’s brilliant about Australia
00:52:17right now is that in America and England
00:52:20there is not a prayer there is not a
00:52:22private company like good guys that have
00:52:25so bravely put good money on the table
00:52:27and say we’re spending it on this cause
00:52:29there’s no equivalent in England or
00:52:31America doing that so thank you good
00:52:34guys at the same time
00:52:35neither the American government or the
00:52:37English government have gone in with a
00:52:40company like good guys and so easily put
00:52:42money towards it as well so thank you
00:52:44local government and and also I think
00:52:49stuff like the stuff that’s definitely
00:52:51Alexander’s doing that’s getting rolled
00:52:53out you know Australia is actually
00:52:56leading the way in change and I really
00:53:00mean that
00:53:01so you should all give yourself a
00:53:03massive round of applause for everything
00:53:06that’s that’s been I’m just finishing my
00:53:10ice creams here so lovely people this is
00:53:13a sweet little dinner how are you doing
00:53:16it in Ipswich how’s the cooking going I
00:53:18hope it’s going well I want to say a
00:53:20massive hello to
00:53:22gay Anderson in Ipswich cooking away
00:53:25keep it going
00:53:27I’m done now in theory you guys should
00:53:29be done – if our communications have
00:53:33gone well I’m just putting a few basil
00:53:35leaves around the piri piri we’re going
00:53:38to put all these recipes up on Jamie
00:53:41live , probably be beyond good guys calm
00:53:44or Ministry of food calm and now it will
00:53:46all be on the website this kind of
00:53:48dinner you can rattle out in 25 minutes
00:53:50dessert rice salad and the piri piri
00:53:53chicken it’s been a pleasure – I mean
00:53:56are we carried on can we take some more
00:53:57questions what eats more questions play
00:53:59Danny you get background and attend and
00:54:01take the questions but thank you so far
00:54:03cooking the cooking is done lovely
00:54:06people the cooking is done Maria from
00:54:08Melbourne says why you so inspired by
00:54:11Italy and Italian food Washington are oh
00:54:13well I’m inspired by all countries you
00:54:16know even Australia has been a massive
00:54:18inspiration to me
00:54:20people chefs products and the food and
00:54:22the kind of waves of immigration that
00:54:25have made up your population the Asian
00:54:27fusion elements brilliant but yet I love
00:54:30Italian cooking it’s kind of been my
00:54:31second home for the last decade the
00:54:34thing I love about Italian cooking is
00:54:39you know it’s not so many men running it
00:54:41basically you know Willie’s you know
00:54:43when what I mean by that is instead of
00:54:45it being all about super super chef e
00:54:47stuff you know I just love people that
00:54:50are so pleased to have an incredible box
00:54:52of lemons or like an amazing fish I love
00:54:55the simplicity of herbs and citrus and
00:54:57simple cooking and roasting and an
00:55:00appreciation for sort of pulses and veg
00:55:03I just think Italy’s wicked but at the
00:55:05same time all of those sort of
00:55:06Mediterranean countries Portugal Spain
00:55:08you know if you get near the mums in
00:55:11French country cooking that’s great to
00:55:13stay at the restaurants though but you
00:55:16know I think brilliant and inspiring
00:55:19later from Melbourne says how do you get
00:55:22kids to cook how do you inspire them to
00:55:24cook and getting kids to cook it is
00:55:26really easy at one don’t get too
00:55:28stressed about it – you just your only
00:55:31job as a parent is to make food
00:55:32represent fun if you’re stressed and up
00:55:35they’ll hate food if you’re a fussy pain
00:55:38up the backside I don’t like that or
00:55:40don’t like that keep it to yourself keep
00:55:42it to yourself you know you know the one
00:55:44person in the world that the kids look
00:55:46up to and love is their mom or their dad
00:55:48and if they’re sitting around being
00:55:49fussy and a pain in the backside they’re
00:55:51going to absorb that straightaway but
00:55:53like the thing you can do is try not to
00:55:56do big dramatic things once in a blue
00:55:58moon try and do little things often when
00:56:01you go even if you go to a boring old
00:56:03supermarket just think about being a kid
00:56:07for a second and see it through our kids
00:56:10eyes give them choices give them
00:56:12opportunities get them to touch things
00:56:14feel things taste things ask them should
00:56:16I buy that or that or what do you want
00:56:18from this or this and kind of just make
00:56:21it very not saying it’s going to always
00:56:22go well because kids are kids I’ve got
00:56:24four of them up and down like a yo-yo
00:56:25but what I can say about my seven and
00:56:28eight year old and I’ve worked with many
00:56:30many families in many different
00:56:31countries from many different
00:56:32backgrounds is if you slowly drip-feed
00:56:35food and fun they’ll embrace it and kids
00:56:39are not born and programmed to eat
00:56:41burgers and nuggets you know they just
00:56:44comfortable to eat the things that are
00:56:47close to them so if it’s a big old
00:56:49billboard and a load of kids advertising
00:56:51and that’s all they see all day that’s
00:56:53what they’re comfortable with and as a
00:56:54parent unfortunately we’re in a time now
00:56:56where governments haven’t really got the
00:56:58balls to control advertisers and
00:57:01billboards and kids adverts and kids
00:57:03programming so as a parent you need to
00:57:06make it just cool and normal to get down
00:57:08the farmers market and get amongst it
00:57:10but also you know have fun you know at
00:57:15the weekend have fun and make some mess
00:57:16laughs giggle and it’ll all be alright
00:57:19quite a few vegetarians online today
00:57:22Jamie a vegetarian option for Christmas
00:57:25as an alternative to me what would you
00:57:27cook I don’t know really if I was a
00:57:29vegetarian you’ve just got to become
00:57:31really proficient at mushrooms roasted
00:57:33veg get all over the veggies you know
00:57:37growing your own stuff to get that
00:57:39maximum flavor working with interesting
00:57:42different arrays of cheeses and pulses
00:57:44get really good at things like chickpeas
00:57:46butter beans cannellini beans
00:57:49you can make the most wonderful things I
00:57:51don’t really know what I do to be honest
00:57:54on my Christmas Day we do a goose in a
00:57:58turkey and gravy but like we hit about
00:58:0013 veg from the garden anyway and we
00:58:03roast and boy limbs demon and like even
00:58:05that on its own it’s just done properly
00:58:07that’s what I would do but I kind of I’m
00:58:10not really into that kind of all we’re
00:58:12not having Turkey let me give you a nut
00:58:14roast I’m not really into that I just
00:58:16love doing beautiful different things
00:58:18with veggies if you ever look at Jamie
00:58:19Oliver calm now there’s a load of veggie
00:58:21recipes up there have a little worm look
00:58:24around and I hope you get inspired going
00:58:27down down so Amanda and Stacy from Beach
00:58:29mere say hi Jamie if you could cook for
00:58:33anyone who would it be
00:58:34so basically if there’s anyone in the
00:58:36world that you would cook for who would
00:58:37that be
00:58:37and I don’t know really it’s a funny old
00:58:42question and probably in you know I’m
00:58:48not one sort of particularly I tell you
00:58:50I do quite I do quite miss that the
00:58:57older guy that died from the fish Steve
00:58:59Eve Oh Steve Irwin I’d love to cook for
00:59:02Steve and I dedicated my seventh book to
00:59:05him when he died and I really loved him
00:59:08I loved his energy he was funny he was
00:59:11intelligent I think he did a very
00:59:13similar job in wildlife and sort of sort
00:59:17of green issues that are trying to
00:59:18include and health I really miss him and
00:59:22I didn’t even know him I actually have
00:59:23got a funny story that I’ve never told
00:59:24about him I met him once and I was at
00:59:29the Royal Albert Hall doing a massive TV
00:59:32Awards in front of seven-and-a-half
00:59:34thousand people and in those days 11
00:59:36million people were watching it on TV
00:59:38Jerry Springer was in the room the green
00:59:41room and a couple of famous British
00:59:44people and I was presenting an award so
00:59:48you’ve got the ladies with like that
00:59:49head cans on and the microphone in the
00:59:51clipboard ok mr. Oliver we’re ready for
00:59:53you now the show is started and I walk
00:59:56out and out there is this little ray of
00:59:59sunshine Steve Irwin and it was all tan
01:00:03and I didn’t know who he was I hadn’t
01:00:05met him he wasn’t in my life at that
01:00:06stage anyway all right night and I went
01:00:09yeah there’s a lot of Aziz in London
01:00:11anyway I went all right make nice to
01:00:12meet you but he was so blond and sort of
01:00:15perfect in tanned because she said come
01:00:19through to make up now I thought it was
01:00:22my makeup artist so I’m walking down the
01:00:25bunt walking I’m walking down at the
01:00:27street walking down the back lanes and I
01:00:30go listen mate I do the naked shift we
01:00:33don’t have makeup I don’t really go too
01:00:35heavy on the makeup I mean just keep it
01:00:37really like good what I said not too
01:00:39much foundation don’t really want it
01:00:41then and the hairs just the hair you
01:00:43can’t control it because what are you
01:00:44talking about you’re the makeup oh you
01:00:46guys the makeup artist
01:00:48I’m a bloody crocodile wrestler what are
01:00:50you talking about so my first my first
01:00:54introduction to one of my heroes was
01:00:57thinking that he was a makeup artist
01:00:59because he did look a little Kemp and he
01:01:01was very beautifully tanned but it was a
01:01:05funny story and he didn’t talk to me for
01:01:07the rest of the night and I apologized
01:01:10to his manager and I don’t think he was
01:01:12very happy either but no I think if I
01:01:14could cook for anyone I think I cook for
01:01:17him I think the world is a sadder place
01:01:19without him and and and his energy was
01:01:22just absolutely addictive so yeah that’s
01:01:26the answer to that very long answer to
01:01:28that simple question I think we’re going
01:01:31to do one more or we calling it a date I
01:01:32think we’re calling it a day um guys
01:01:35let’s have a Top Shot again there we go
01:01:38help well we’re just going to just
01:01:41change that it’s been a pleasure all got
01:01:44ice cream all over me it’s been a
01:01:46pleasure and bear with the Topshop it’s
01:01:49been a pleasure cooking with you I love
01:01:52Australia very much you’ve got such a
01:01:56wonderful country they’re beautiful
01:01:58produce and and I just want to wish the
01:02:02Ministry of food all the luck in the
01:02:05world it’s so important that the good
01:02:07guys have done this and it’s so
01:02:10important that the local government
01:02:12support this and continue to support
01:02:14this and it’s all about the love
01:02:16it’s all about the love guys you know
01:02:19skin-on-skin locals on locals you can
01:02:22come back to me now because I am
01:02:24slightly self-important as you well know
01:02:26it’s all about the love thank you
01:02:29thirty minute meal recipes are online
01:02:31love tips which Apes which I love you
01:02:36thank you to all the dignitaries that
01:02:38came thank you to the press that came
01:02:41just good luck look guys you’re going to
01:02:43smash it you’re going to do a great job
01:02:45apes which will be an example for the
01:02:49rest of the country this is I can
01:02:52promise you the cheapest and most
01:02:54proficient way of empowering communities
01:02:57that need help desperately need help to
01:03:00change themselves
01:03:01save money by differently shot
01:03:03differently cooked differently and save
01:03:06lives
01:03:06honestly honestly so good luck I love
01:03:11you guys take care and that is over and
01:03:14out from me mister Oliver in England
01:03:16snowing at minus 17 back to you in the
01:03:20Sun
01:03:30Oh
”