everyone thinks the rockstars already on
that stage this is what happens middle
because I will enjoy it what a fantastic
day you know what the weather is just
perfect
it’s not raining it’s not hot it’s not
cold yes right let’s do some cooking
before Jamie comes along and they will
finish off right what I’m cooking sir
we’re cooking Laura is the answer all
right we’ve got to cook few dish they
asked me can you do three dish in our
father I said to no barking always drive
it’s not what we’re gonna do we’re gonna
through three simple dish out of my new
pass a book anyone open you go man you
pass the book I have it here as I’m
looking many of you put your legs up
shame on you now hide beyond their own
Abell you pollinators can you all
understand me are you sure can you I can
translate first one we’re gonna make us
such a simple sinful sinful pasta dish
England’s is great country with the
sausages so I’m gonna cook a spaghetti
with the sausages sausages and broccoli
so simples to do it’s all if we start
with this one first first of all I need
some a very good extra virgin olive oil
inside the pan but three spoons of extra
virgin olive oil that’s a good thing
yeah
then I need coffee like coffee oh you
like
champagne glass we thrive you know I
think this man wants opening a bottle
little thing yes let it go – okay sir
you get about two to three clove of
garlic roughly chopped gravely roughly
chop chop roughly chop then just put
them inside the pan make sure you’re on
top we’ll celebrate hey what’s that
Melanie Melanie how about that do you
brilliant right it is crazy
Oh sadly no my garlic goes in Chile
Chile you can’t cook without Chile don’t
see art isn’t achieving you smell it you
smell strong chart is Marriott that we
don’t smell anything else like this one
just put them in is that what you do
it’s nuts that them in Holland smell
them yeah I never listen just put them
inside ok then you got this little punk
dusty to sausages you can see I cut them
all in pieces I just put them inside
every knot you’re not a big sausages
like this one sorry Justin just put them
inside just me we want ants – ants ok
stare them a little bit try to use a
spoon or fork to stare they don’t do
like me ok little splash or the good
wine good wine every member that is not
such a finger cooking wine
you know it’s twine you watching you
drink it is the one you’re cooking how
many you like broccoli Luciano you like
broccoli dealer the koi DeLand Chloe
Freddie
Olivia this is your try bear oh where is
it when we see a rock all of it ah
dominate back no my children I brown
shoes are just
some broccoli sites of simples don’t do
it lovely
good now you get some pasta water just a
little bit and that’s just to sort of
steam out that process down a little bit
little bit of salt
I need the leads leads leads easily no
needs a cover if you know somebody goes
lead first one is that you’re cooking
for about four or five minutes ten
minutes the first one go we need another
one so I swim with this one that one is
ready now I’m gonna make another one
shown that on chef will show that off
now I just put him along just the need
to put them off there we are okay we do
the other one is not a Kiev day or the
key today okay
or coming after three ohki tamio set or
the captain one two three
here aren’t you there I could see oh no
no oh all right
bow get there thank that’s so simple
are you sure right brining any ghosts
nother one then cozy I’m sorry that was
my bad ship and now was you turn the off
me many off little be a while again just
a little touch of oil about three
tablespoons of oil this is nearly ready
oh my god – look oh that’s okay swell
instead so what we gonna put inside here
where’s the other kid is here right
again garlic somebody’s stolen my
chopping boards old-fashioned way we
definitely took my chili and the
chopping boards every up boys here okay
so what until you do get tidying up
fiving up go again little chili go
straining come on
so how long have you been over here for
chef was it well how many years are
still oh you mean I still don’t speak
English that wasn’t what I meant
salary straight in sight it’s good so
simple
what do you mean how many are longer
been here I don’t mean cooking over here
oh my gosh but at least 45 years I was
in the kitchen at the age of 10 I went
in by mistake because my father has said
to his friend Alphonse in which he was a
chef can you look after little general
Wallace you’re gonna see a customers on
top of the hill and uh pick him up for
this afternoon
it didn’t pick him after the afternoon I
was three years later
okay don’t do like me inside yeah it is
chili garlic which I crushed it a little
celery because we not because we’re
gonna speed it I precooked some little
or a ket what I’m done I cooked or a cat
al dente can somebody tell me what tell
them that means you go my books and
where’s my book yeah okay my books every
somebody tell me what to the world and
amines why who’s that – the buyer
anybody said – my idea
lazy that long get a move are you
don’t say anything you got a book the
reason why because you chew it longer
tasty better digestion better you go my
lady’s book which I will sign it for you
Oscar
well that was your name what’s your name
sorry Anita what a beautiful woman and a
good at last so inside here once you
done all this such so easy just rolled
up or a kept inside you get a lovely
flavor so you want that pasta dough cut
the garlic and the good stuff in there
okay in the same time you get some
lovely ripe tomato
have to be really nice and ripe tomato
just cut it roughly chopped roughly cut
it
just follow me sire
hmm reversible shock them a little bit
and so what you need don’t need much
know the sausage this is ready now
bucatini is a spaghetti and then he saw
the kettle so you something at the ends
if we can find a play to the first one
which is ready
right so simple so easy
fine
plenty of sauce a tasty we can slow down
and just drink more champagne I think
there we are serving on the other and
some will adjust a little bit of salt
you see what’s that under the garlic the
chili the celery the crunchiness the
surmounting saga bramble the lovely
fossa which you pre cook and give it a
fantastic flavor that’s so simple so
with a bit of a salt which I put inside
so here need to something something
there goal of a pasta water to make sure
that it’s all going creamy everything
right so you’ve been working on the the
food to program the oh my gosh is that
going so well incredible well people are
absolutely loving it on me I know we
every single day we by the way how many
other tom scribes which I lent out
primarily on video subscribe subscribe
to the food tube subscribe to foodtube
sir
I’m Amy no I’m not enough just flagging
subscribe jamie oliver’s foodtube
channel or genetic on thousand through
channels flag mean and you get a present
maybe so audience I got some nice spring
onions which one I don’t have understand
the spring onions green onions who all
year runs yes celery just put me site
okay
moving Miranda just a little bit
and you’ve got some nice wild rocket
lovely so just that in at the very last
minute is that just for that last minute
okay and the food Tube channel is a
that’s a proper lemon yeah this is what
we call them a proper limits little
squeeze of Amalfi lemons my gosh
Oh limoncello haha the first one is in
your dream no simple oh good
but that’s what your food has always
been isn’t it just you know simplicity
for sana fide not a thousand ingredients
not complicated cooking techniques three
one max misfire
then again I need just to put a little
bit of the lemons legal drizzle of olive
oil little salt
when lemons smell of lemons yeah just
put them on top and the first dish
perfect for this weather is done yeah
put your head together my god it’s all
so we going to the second dish you can
see everything this is cooked here
well I’m cooked in some girl this is
rule was about in this particular one
you got some pre cook the spaghetti I
couldn’t do without just just em all
inside soft a nicely again with this one
you can put a little bit of lemons
inside as well little grated over
parmesans for start
it’s one of my girls Chloe she loved
this particular dish all together and it
just gets one of this stare it get a
nice plate or some behind you
oh Emily yeah which one let’s put them
on side this one looks a mess yeah I
mean this is a great one you could just
put in the middle of a table and just
family sir oh my gosh oh my goodness me
I’m a shoulder she Anna with love at
this one oh my goodness me
all right that’s one is that the other
one let’s cool them off everything’s on
top here just don’t worry about it
ultimate legal great of a parmesans and
so now you a chef second one second it’s
done
what have you done fill the time with
Ren minutes let’s check this one off
there’s blue of this game on which one
is my said backstage early we sure look
at time for three recipes chef and he
was like yeah I could be I could do ten
in this time he doesn’t need me cuz I
need you how many of you hats tuna tuna
so good sustainable tuna talking about
so fresh fresh tuna score one flavor
preserve the tunas different flavor as
well a good tuna in olive oil it is
fantastic you should look I easy to make
this particular dish particular recipe
tell me – yeah I need a lean one I use
this one is the big one there Johnny
yeah this one fine I cleaned it nicely
seasoned that – good again so simple is
so easy again I’m trying to use chili
for almost everything but if you don’t
like chili don’t use but because this is
quick they should saw a little chilly
but if you don’t like it too hot you can
take the seeds out or do the tiny bit
TECA sees that ya know where I will
never know not you obviously
okay you go capers you go on Jimmy’s and
you got a garlic again scrag the garlic
or you crush the garlic okay ever some
olive oil inside the pan okay hands your
fun chili go straight inside let it gets
very hot and chilies if you think
anchovies you taste these anchovies when
you actually cook countries doesn’t
taste anchovies but bring the lovely
flavor of a so saltiness and and and the
sea and yeah love the seagulls from more
celebrity we just chopped him about to
fill that demand Chile’s Ashley pollow
what’s learned an anchovy mayonnaise it
was delicious
I used to some very good butter yeah
very lovely Anthony box yeah but
but I used one ago some Italian butter
that’s all on ice
hey song yeah okay you can see so cook
nice again few capers
because comes from the sea just put them
inside just a few more yeah okay then
good one of them earlier sorry that’s
all right
just cut them in a heart for three or
four to Martina half hello my boy which
one is it
hello Rocco I got no more money for you
white crying pasta water just a little
touch of a pasta water inside be careful
when you future water it inside the pan
because he does a splash that’s good
then we use an opacity which is column a
bucatini is like a bigger spaghetti but
word the bucatini because you call it a
hole right through the reason why
because it’s wick is actually quite fit
pasta to cook so the holes the water eh
– and cook is better
so again just put them inside this is
your precooked pasta because it is out
then that can you tell me what weld and
immense bye come on
do we have any more books how we can
find some more books yeah can you tell
me what al dente means coal yes a lot –
do why I cannot hear you
Thank You CentOS better who’s okay you
come along and you gonna get another
book on fantastic imma see we’ve got all
that short at the moment you’ve got the
lovely flavor with the faster you go
lovely flavor over the Kapus lovely
flavor of a chili and the garlic you get
some nice flaky
tuna into a panic
just because he’s already cook you just
break-in inside and it’ll cost so simple
is to make it
also make sure use a little bit of the
olive oil which table which is lovely
it’s got all that tuna flavor in it as
well as out there that’s brilliant
because I don’t forget your restaurant
to also your chef for your sort cook
yeah and you will understand so now
let’s take super flavor and for the
reason after its of a knife a little bit
there’s enough salt oh my gosh oh my
gosh it’s so good little bit of salt
little pinch of that and a little bit of
top of black paper make sure is you’re
not verifying I like this one
I well I put my funk that’s my I don’t
need one I enjoyed it together so we’ve
got your boy Jamie on next oh no it’s
not here yeah we can we can misbehave I
think for a while longer
he’s not tell you he’s not here yeah we
can say we like about him when did you
first meet him
ah well I met to Jimmy when he was quad
younger boy yeah it was at the age of
about fifteen one day this is nearly
ready
actually he’s ready but not tell mister
on put some wild Rockettes inside and up
tell you the story okay then stir
everything inside again you can tell us
embarrassing stories bomb and say it’s
not here yet no info such a nice nice
story
again we use the summer mouth feed lemon
I’ll give you rooms place up here 15
well it was about 15 oh my goodness me
can you see inside this pot did we have
a big plate in than that I’ve got that
big blue one or you can have one any one
about you know what manzou screen I’ve
been cooking
because if I don’t do that that’s
okay to replate that is what this is
clean because it’s all buster I use
mines you can see for almost everything
who do we have a copy of this to the
lady she said lady said it tastes better
come up and collect your coffee here
I’ve got a pen will you sign it oh my
god just a minute so I’m sorry you’re
busy here cooking just a minute Oh
oh my gosh so many of you I love you all
he does he genuinely does oh my goodness
me again look at easing them look your
flirt it this is not a fantastic summer
dish if you put a little bit of wild
rocket inside okay just a minute
inside here if you squeeze a little bit
of lemon okay over that little salt yep
yeah go do your salt just a little touch
of salt little olive oil okay now get
your ends inside mix a little bit I want
him to give that daughter
okay just put them on top this one lady
a gentleman this is
bucatini with tuna tomato and garlic and
squeeze mm ah
I love your run pleasure
the other back
everybody’s doing one recipe maybe one
enough can you do three not follow 25
minutes that’s the study of German he
was about 15 he wanted to learn about
Italians he went to see just come out
from the college which is called evinces
Square College in Victoria and his
friend Marcus said if you really want to
learn how to cook Italian there is a one
chef which worked with Antonia Carlucci
Antonio he is the Godfather huh
Antonia I said and go see seven o’clock
in him only this young boy very young
come knocking on the door
chef’s I’m very upset when somebody
tried to super while they was preparing
and I went upstairs running up for
supplies or move to wonder the kill him
because they know can come in before
9:00 hello I looked at him hello
I don’t know what to say it’s pretty
good
coming coming us and the I don’t know
why I asked to do you want a cappuccino
and then I was thinking this is too
young governor no coffee in the
cappuccino cappuccino I said there can I
help you said yes I like to work I
thought I was somebody wanted a school
experience I said coming I don’t know
why I coming so I said right come down
says let me show you this is little bit
more than that so I’m far away the
Monaro lady said she is very very good
okay you can come down to work still
believe you want some school experience
it will probably comes two to three
weeks ago later so send him upstairs by
now and ten o’clock the PR comes down
said to Gennaro say what happened with
yourself
who’s he your son is it one I said I
never see you employ the somebody so
quick I said I’m employed him you want
some school experience no no you won’t
do the work
I didn’t aku say no to him
so I bloody down start the work believe
me get fed up but in me some hard work
no way it was so good it was so Talent
and since then you know we worked
together when there was nothing else to
teach him I want to send him away it was
impossible I never forget the last day’s
work after long long long time
he said Tellis take me to the station I
said the journey look it’s Neos traitor
stations cover goggle looks is 15 meters
no take me there I took him Oh dolly you
got my books gem is coming sir African
employed and we ever stopped 1998 we had
never been a stop to work it out
together we traveling all over work
together we work so all together we film
all together books future YouTube
imagine programs it’s incredible and he
called me London dead and I’m very very
proud because it’s another one over my
family I go so many children in solution
as well so and is part of it and I’m
always afraid that how the blue is
coming it’s a big boy so it’s all soft
leather gentlemen I hope you enjoy will
enjoy and again don’t forget gentleman
is just ask me
are we being again – since you are the
best
thank you thank you sir
how about you sign this book very
quickly for the lady I believe and then
would you sign our wall which we’re
gonna auction for the Jamie Oliver food
foundation if you can scribble your name
the skimmer mylabs I’m gonna give that
saddle a laser general one more time
because he’s a legend
mr. Gennaro Contaldo thank you bye-bye
I think I believe in Tennyson book
signing his book Sonja I’m showing a
book just around the corner from Mia I
think that or not they’re gonna take me
you are the best
you
that stage this is what happens middle
because I will enjoy it what a fantastic
day you know what the weather is just
perfect
it’s not raining it’s not hot it’s not
cold yes right let’s do some cooking
before Jamie comes along and they will
finish off right what I’m cooking sir
we’re cooking Laura is the answer all
right we’ve got to cook few dish they
asked me can you do three dish in our
father I said to no barking always drive
it’s not what we’re gonna do we’re gonna
through three simple dish out of my new
pass a book anyone open you go man you
pass the book I have it here as I’m
looking many of you put your legs up
shame on you now hide beyond their own
Abell you pollinators can you all
understand me are you sure can you I can
translate first one we’re gonna make us
such a simple sinful sinful pasta dish
England’s is great country with the
sausages so I’m gonna cook a spaghetti
with the sausages sausages and broccoli
so simples to do it’s all if we start
with this one first first of all I need
some a very good extra virgin olive oil
inside the pan but three spoons of extra
virgin olive oil that’s a good thing
yeah
then I need coffee like coffee oh you
like
champagne glass we thrive you know I
think this man wants opening a bottle
little thing yes let it go – okay sir
you get about two to three clove of
garlic roughly chopped gravely roughly
chop chop roughly chop then just put
them inside the pan make sure you’re on
top we’ll celebrate hey what’s that
Melanie Melanie how about that do you
brilliant right it is crazy
Oh sadly no my garlic goes in Chile
Chile you can’t cook without Chile don’t
see art isn’t achieving you smell it you
smell strong chart is Marriott that we
don’t smell anything else like this one
just put them in is that what you do
it’s nuts that them in Holland smell
them yeah I never listen just put them
inside ok then you got this little punk
dusty to sausages you can see I cut them
all in pieces I just put them inside
every knot you’re not a big sausages
like this one sorry Justin just put them
inside just me we want ants – ants ok
stare them a little bit try to use a
spoon or fork to stare they don’t do
like me ok little splash or the good
wine good wine every member that is not
such a finger cooking wine
you know it’s twine you watching you
drink it is the one you’re cooking how
many you like broccoli Luciano you like
broccoli dealer the koi DeLand Chloe
Freddie
Olivia this is your try bear oh where is
it when we see a rock all of it ah
dominate back no my children I brown
shoes are just
some broccoli sites of simples don’t do
it lovely
good now you get some pasta water just a
little bit and that’s just to sort of
steam out that process down a little bit
little bit of salt
I need the leads leads leads easily no
needs a cover if you know somebody goes
lead first one is that you’re cooking
for about four or five minutes ten
minutes the first one go we need another
one so I swim with this one that one is
ready now I’m gonna make another one
shown that on chef will show that off
now I just put him along just the need
to put them off there we are okay we do
the other one is not a Kiev day or the
key today okay
or coming after three ohki tamio set or
the captain one two three
here aren’t you there I could see oh no
no oh all right
bow get there thank that’s so simple
are you sure right brining any ghosts
nother one then cozy I’m sorry that was
my bad ship and now was you turn the off
me many off little be a while again just
a little touch of oil about three
tablespoons of oil this is nearly ready
oh my god – look oh that’s okay swell
instead so what we gonna put inside here
where’s the other kid is here right
again garlic somebody’s stolen my
chopping boards old-fashioned way we
definitely took my chili and the
chopping boards every up boys here okay
so what until you do get tidying up
fiving up go again little chili go
straining come on
so how long have you been over here for
chef was it well how many years are
still oh you mean I still don’t speak
English that wasn’t what I meant
salary straight in sight it’s good so
simple
what do you mean how many are longer
been here I don’t mean cooking over here
oh my gosh but at least 45 years I was
in the kitchen at the age of 10 I went
in by mistake because my father has said
to his friend Alphonse in which he was a
chef can you look after little general
Wallace you’re gonna see a customers on
top of the hill and uh pick him up for
this afternoon
it didn’t pick him after the afternoon I
was three years later
okay don’t do like me inside yeah it is
chili garlic which I crushed it a little
celery because we not because we’re
gonna speed it I precooked some little
or a ket what I’m done I cooked or a cat
al dente can somebody tell me what tell
them that means you go my books and
where’s my book yeah okay my books every
somebody tell me what to the world and
amines why who’s that – the buyer
anybody said – my idea
lazy that long get a move are you
don’t say anything you got a book the
reason why because you chew it longer
tasty better digestion better you go my
lady’s book which I will sign it for you
Oscar
well that was your name what’s your name
sorry Anita what a beautiful woman and a
good at last so inside here once you
done all this such so easy just rolled
up or a kept inside you get a lovely
flavor so you want that pasta dough cut
the garlic and the good stuff in there
okay in the same time you get some
lovely ripe tomato
have to be really nice and ripe tomato
just cut it roughly chopped roughly cut
it
just follow me sire
hmm reversible shock them a little bit
and so what you need don’t need much
know the sausage this is ready now
bucatini is a spaghetti and then he saw
the kettle so you something at the ends
if we can find a play to the first one
which is ready
right so simple so easy
fine
plenty of sauce a tasty we can slow down
and just drink more champagne I think
there we are serving on the other and
some will adjust a little bit of salt
you see what’s that under the garlic the
chili the celery the crunchiness the
surmounting saga bramble the lovely
fossa which you pre cook and give it a
fantastic flavor that’s so simple so
with a bit of a salt which I put inside
so here need to something something
there goal of a pasta water to make sure
that it’s all going creamy everything
right so you’ve been working on the the
food to program the oh my gosh is that
going so well incredible well people are
absolutely loving it on me I know we
every single day we by the way how many
other tom scribes which I lent out
primarily on video subscribe subscribe
to the food tube subscribe to foodtube
sir
I’m Amy no I’m not enough just flagging
subscribe jamie oliver’s foodtube
channel or genetic on thousand through
channels flag mean and you get a present
maybe so audience I got some nice spring
onions which one I don’t have understand
the spring onions green onions who all
year runs yes celery just put me site
okay
moving Miranda just a little bit
and you’ve got some nice wild rocket
lovely so just that in at the very last
minute is that just for that last minute
okay and the food Tube channel is a
that’s a proper lemon yeah this is what
we call them a proper limits little
squeeze of Amalfi lemons my gosh
Oh limoncello haha the first one is in
your dream no simple oh good
but that’s what your food has always
been isn’t it just you know simplicity
for sana fide not a thousand ingredients
not complicated cooking techniques three
one max misfire
then again I need just to put a little
bit of the lemons legal drizzle of olive
oil little salt
when lemons smell of lemons yeah just
put them on top and the first dish
perfect for this weather is done yeah
put your head together my god it’s all
so we going to the second dish you can
see everything this is cooked here
well I’m cooked in some girl this is
rule was about in this particular one
you got some pre cook the spaghetti I
couldn’t do without just just em all
inside soft a nicely again with this one
you can put a little bit of lemons
inside as well little grated over
parmesans for start
it’s one of my girls Chloe she loved
this particular dish all together and it
just gets one of this stare it get a
nice plate or some behind you
oh Emily yeah which one let’s put them
on side this one looks a mess yeah I
mean this is a great one you could just
put in the middle of a table and just
family sir oh my gosh oh my goodness me
I’m a shoulder she Anna with love at
this one oh my goodness me
all right that’s one is that the other
one let’s cool them off everything’s on
top here just don’t worry about it
ultimate legal great of a parmesans and
so now you a chef second one second it’s
done
what have you done fill the time with
Ren minutes let’s check this one off
there’s blue of this game on which one
is my said backstage early we sure look
at time for three recipes chef and he
was like yeah I could be I could do ten
in this time he doesn’t need me cuz I
need you how many of you hats tuna tuna
so good sustainable tuna talking about
so fresh fresh tuna score one flavor
preserve the tunas different flavor as
well a good tuna in olive oil it is
fantastic you should look I easy to make
this particular dish particular recipe
tell me – yeah I need a lean one I use
this one is the big one there Johnny
yeah this one fine I cleaned it nicely
seasoned that – good again so simple is
so easy again I’m trying to use chili
for almost everything but if you don’t
like chili don’t use but because this is
quick they should saw a little chilly
but if you don’t like it too hot you can
take the seeds out or do the tiny bit
TECA sees that ya know where I will
never know not you obviously
okay you go capers you go on Jimmy’s and
you got a garlic again scrag the garlic
or you crush the garlic okay ever some
olive oil inside the pan okay hands your
fun chili go straight inside let it gets
very hot and chilies if you think
anchovies you taste these anchovies when
you actually cook countries doesn’t
taste anchovies but bring the lovely
flavor of a so saltiness and and and the
sea and yeah love the seagulls from more
celebrity we just chopped him about to
fill that demand Chile’s Ashley pollow
what’s learned an anchovy mayonnaise it
was delicious
I used to some very good butter yeah
very lovely Anthony box yeah but
but I used one ago some Italian butter
that’s all on ice
hey song yeah okay you can see so cook
nice again few capers
because comes from the sea just put them
inside just a few more yeah okay then
good one of them earlier sorry that’s
all right
just cut them in a heart for three or
four to Martina half hello my boy which
one is it
hello Rocco I got no more money for you
white crying pasta water just a little
touch of a pasta water inside be careful
when you future water it inside the pan
because he does a splash that’s good
then we use an opacity which is column a
bucatini is like a bigger spaghetti but
word the bucatini because you call it a
hole right through the reason why
because it’s wick is actually quite fit
pasta to cook so the holes the water eh
– and cook is better
so again just put them inside this is
your precooked pasta because it is out
then that can you tell me what weld and
immense bye come on
do we have any more books how we can
find some more books yeah can you tell
me what al dente means coal yes a lot –
do why I cannot hear you
Thank You CentOS better who’s okay you
come along and you gonna get another
book on fantastic imma see we’ve got all
that short at the moment you’ve got the
lovely flavor with the faster you go
lovely flavor over the Kapus lovely
flavor of a chili and the garlic you get
some nice flaky
tuna into a panic
just because he’s already cook you just
break-in inside and it’ll cost so simple
is to make it
also make sure use a little bit of the
olive oil which table which is lovely
it’s got all that tuna flavor in it as
well as out there that’s brilliant
because I don’t forget your restaurant
to also your chef for your sort cook
yeah and you will understand so now
let’s take super flavor and for the
reason after its of a knife a little bit
there’s enough salt oh my gosh oh my
gosh it’s so good little bit of salt
little pinch of that and a little bit of
top of black paper make sure is you’re
not verifying I like this one
I well I put my funk that’s my I don’t
need one I enjoyed it together so we’ve
got your boy Jamie on next oh no it’s
not here yeah we can we can misbehave I
think for a while longer
he’s not tell you he’s not here yeah we
can say we like about him when did you
first meet him
ah well I met to Jimmy when he was quad
younger boy yeah it was at the age of
about fifteen one day this is nearly
ready
actually he’s ready but not tell mister
on put some wild Rockettes inside and up
tell you the story okay then stir
everything inside again you can tell us
embarrassing stories bomb and say it’s
not here yet no info such a nice nice
story
again we use the summer mouth feed lemon
I’ll give you rooms place up here 15
well it was about 15 oh my goodness me
can you see inside this pot did we have
a big plate in than that I’ve got that
big blue one or you can have one any one
about you know what manzou screen I’ve
been cooking
because if I don’t do that that’s
okay to replate that is what this is
clean because it’s all buster I use
mines you can see for almost everything
who do we have a copy of this to the
lady she said lady said it tastes better
come up and collect your coffee here
I’ve got a pen will you sign it oh my
god just a minute so I’m sorry you’re
busy here cooking just a minute Oh
oh my gosh so many of you I love you all
he does he genuinely does oh my goodness
me again look at easing them look your
flirt it this is not a fantastic summer
dish if you put a little bit of wild
rocket inside okay just a minute
inside here if you squeeze a little bit
of lemon okay over that little salt yep
yeah go do your salt just a little touch
of salt little olive oil okay now get
your ends inside mix a little bit I want
him to give that daughter
okay just put them on top this one lady
a gentleman this is
bucatini with tuna tomato and garlic and
squeeze mm ah
I love your run pleasure
the other back
everybody’s doing one recipe maybe one
enough can you do three not follow 25
minutes that’s the study of German he
was about 15 he wanted to learn about
Italians he went to see just come out
from the college which is called evinces
Square College in Victoria and his
friend Marcus said if you really want to
learn how to cook Italian there is a one
chef which worked with Antonia Carlucci
Antonio he is the Godfather huh
Antonia I said and go see seven o’clock
in him only this young boy very young
come knocking on the door
chef’s I’m very upset when somebody
tried to super while they was preparing
and I went upstairs running up for
supplies or move to wonder the kill him
because they know can come in before
9:00 hello I looked at him hello
I don’t know what to say it’s pretty
good
coming coming us and the I don’t know
why I asked to do you want a cappuccino
and then I was thinking this is too
young governor no coffee in the
cappuccino cappuccino I said there can I
help you said yes I like to work I
thought I was somebody wanted a school
experience I said coming I don’t know
why I coming so I said right come down
says let me show you this is little bit
more than that so I’m far away the
Monaro lady said she is very very good
okay you can come down to work still
believe you want some school experience
it will probably comes two to three
weeks ago later so send him upstairs by
now and ten o’clock the PR comes down
said to Gennaro say what happened with
yourself
who’s he your son is it one I said I
never see you employ the somebody so
quick I said I’m employed him you want
some school experience no no you won’t
do the work
I didn’t aku say no to him
so I bloody down start the work believe
me get fed up but in me some hard work
no way it was so good it was so Talent
and since then you know we worked
together when there was nothing else to
teach him I want to send him away it was
impossible I never forget the last day’s
work after long long long time
he said Tellis take me to the station I
said the journey look it’s Neos traitor
stations cover goggle looks is 15 meters
no take me there I took him Oh dolly you
got my books gem is coming sir African
employed and we ever stopped 1998 we had
never been a stop to work it out
together we traveling all over work
together we work so all together we film
all together books future YouTube
imagine programs it’s incredible and he
called me London dead and I’m very very
proud because it’s another one over my
family I go so many children in solution
as well so and is part of it and I’m
always afraid that how the blue is
coming it’s a big boy so it’s all soft
leather gentlemen I hope you enjoy will
enjoy and again don’t forget gentleman
is just ask me
are we being again – since you are the
best
thank you thank you sir
how about you sign this book very
quickly for the lady I believe and then
would you sign our wall which we’re
gonna auction for the Jamie Oliver food
foundation if you can scribble your name
the skimmer mylabs I’m gonna give that
saddle a laser general one more time
because he’s a legend
mr. Gennaro Contaldo thank you bye-bye
I think I believe in Tennyson book
signing his book Sonja I’m showing a
book just around the corner from Mia I
think that or not they’re gonna take me
you are the best
you
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