Herald Sun - - HIT TV -

LESS is more. That is Jamie Oliver’s phi­los­o­phy with Jamie’s

Quick & Easy Food. The celebrity chef has stripped back his recipes to five key in­gre­di­ents for his new tele­vi­sion show and ac­com­pa­ny­ing cook­book.

The move echoes the work of Aussie food­ies Kim McCosker and Rachael Ber­ming­ham, who pub­lished their first 4 In­gre­di­ents book in 2009.

Now Oliver is on the band­wagon with easy-to-make dishes, in­clud­ing chicken pot pie, crazy good pork burger and easy sausage car­bonara.

Oliver says the move is de­signed to en­cour­age peo­ple with busy lives to eat healthy rather than buy take­away.

“I orig­i­nally wrote the book for four in­gre­di­ents and they (recipes) were good but I don’t think the Aussie pub­lic want good from me — I think they want some­thing more ex­cit­ing,” Oliver says.

“For me, five was the magic num­ber. It meant that we could cook a good dish but also in­tro­duce a new in­gre­di­ent (to each recipe). It could be Thai green curry paste or mango chut­ney or harissa paste. These things are in your pretty av­er­age su­per­mar­kets now.

“I’ve al­ways been about mak­ing food as ac­ces­si­ble as pos­si­ble.”

Oliver has grown more out­spo­ken since he came on the scene with The Naked Chef in 1999. He has cam­paigned for bet­ter food in schools, tar­geted cities with high obe­sity rates, and opened Min­istry of Food cen­tres across the UK and Aus­tralia.

Oliver’s lat­est cam­paign is a push for a soft drink tax to com­bat the global rise of type 2 di­a­betes. The fa­ther of five isn’t go­ing to give up. “The Aussie gov­ern­ment has sworn they’ll never do it … of course they’ll f---ing do it,” Oliver says. “It is the new nor­mal. Get with it.

“I’ve been do­ing this (cam­paign­ing) for about 13 of my 20 years and I’m not stop­ping now. It is about right and wrong. It is about chang­ing things. I’m pretty thick­skinned. I do this be­cause I have to.” / COLIN VICK­ERY

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.