Jamie’s new health phi­los­o­phy is quick and easy

The Daily Telegraph (Sydney) - - DT/TV - COLIN VICK­ERY

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 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 most su­per­mar­kets now.

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

Oliver has grown more out­spo­ken since 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 in the UK and Aus­tralia. Jamie’s Quick & Easy Food, Ten, Tues­day, 7.30pm

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.