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Speaker 1: Jonesy and Amanda's.
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Speaker 2: Is there anything unex guess can't do? She's a great company. I've hung out with this woman socially, She's brilliant. She's the Italian born creative powerhouse actress, opera singer, cookbook author who makes our mouths water with every recipe. She's got a new book called Simple Italian Sylvia Colocca, Hello, Hi guys, Hi Sylvia.
00:00:23
Speaker 1: Thanks for the background music. I love it.
00:00:29
Speaker 2: You know, can I ask you this, is there any Italian who can't cook? It seems that every single person in Italy grew up with a member of the family who was a brilliant cook. We don't all have that in Australia.
00:00:39
Speaker 1: I think. Look, I think there are a lot of Italians that thinker can't cook like everybody else. But then, you know, I think even if they don't know they have, they have acquired some life saving cooking skill like the survival kits. You know, we know how to boil pasta, how to make a simple suga and that will you know, that'll be that'll be enough for survival, I think.
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Speaker 2: And in Italy that scene as oh hopeless, that's all you can do, whereas we'd have dinner parties showing that off.
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Speaker 1: Yeah, but you know, in Italy it's easy because I mean we've got, you know, the produce that we don't have to do anything with. And I have to say that, I mean, it is very much the same here in Australia these days. The scene has changed so much since I've been here. It's been over ten years now, and I find absolutely everything now. I used to have to travel far away to villages and country towns to find my local Italian produce, and now I just just pop into the local supermarket. It's true.
00:01:43
Speaker 3: When when I was a kid, I remember I had lasagna for the first time. I couldn't pronounce it. It was like magazine, and I thought, and I remember saying to my auntie, what the hell's this? I don't eat this, and she said, just to eat it, you'll like it. And it was the greatest. It was the greatest thing I ever ate in my life. But I remember looking at it thinking, this looks like I couldn't even cohen what it was.
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Speaker 2: Now, we grew up with meat and three vegs.
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Speaker 1: Really, yeah, there's nothing wrong with that. I mean, meetings revenge is very sound choice and can be absolutely delicious. I guess in Italy we're spoiled that we have all these regions, and each region has its own cuisine, and there are similarities, of course between neighboring regions, but the diversity between a region from the north and origin from the south is mind blowing. And so we grow up with this culinary culture that we don't even really know we are acquiring, and then boom, all of a sudden, we're grown ups and we go overseas and we find out that everybody else in the world loves Italian cuisine. And you're like, oh, really, okay, cool?
00:02:47
Speaker 2: Can I ask you though, that many of us are trying to eat less carbs and less cream and all that sort of stuff. I mean, you're married to actor Richard Roxboro. If he's got to take his shirt off in a movie, does he say, Sylvia, can you hold back on the carbon If it did.
00:03:01
Speaker 1: That, then it could might as well slip in another bedroom.
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Speaker 2: Really?
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Speaker 1: Also, yeah, yeah, come on, lots too short. But also you know, we don't really abuse cream in Italian cooking. We don't put cream in carbonada.
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Speaker 3: Because that's just the egg yelk. I was talking to wut Iteian friend of mine. So you get your pasta and it's in the in the draining thing, and you need to get an egg yolk and you whisk that in and you start it really quickly cream it doesn't turn into scrambled egg, and there you have your carbonara.
00:03:30
Speaker 1: Yeah, pretty much. You have to create like the carbonari, it's all about timing, and it's a three ingredient thing. It's like this. You got guancharli, which is a cute por shake. You've got the egg yolks, and you've got the pecorino and the peppers. It's four ingredients. And you wis the egg yolks with lots of pecorino and pepper, and then you fry off the guanchale in a little bit of olive oil. Then you cook your pasta and then you drain it straight in the guan charlette pan, so then it gets all the beautiful fatty juiciness and then off the heat you add the creaminess of the of the egg yolk and the pecorino and a little bit of the left of a pasta cooking water to create that sort of luscious texture like that, and then you must eat it straight away. You can't let it sit because it gets all eggy.
00:04:20
Speaker 2: But that's what stops the egg cooking is that you don't do it on the heat.
00:04:23
Speaker 1: That's right, that's right. So you get so the egg obviously cooks enough so that it's any more in dafe, but it doesn't curdle. I'm hungry.
00:04:33
Speaker 3: See is on the delivering carbonara right now.
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Speaker 1: It's egg and bacon.
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Speaker 2: That's true. That's true, bacon an eggs Italian style.
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Speaker 3: Well, Sylvia, your new cookbook, because that simple Attaian is in all good bookstores today, say Richard Forrest and the kids.
00:04:51
Speaker 1: I sure will. They're upstairs having breakfast. I've duck down, Lucky, disturbed by the mess.
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Speaker 2: I hope they're having vegaminon on toast, just to just to annoy you.
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Speaker 1: I think they're having peanut BUTSA.
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Speaker 2: Nice to talk to you, Silver.
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Speaker 1: You take care, you have fun, guys.
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Speaker 3: Okay, bye, Sylvia Cloca there Jonesy and Amanda's generation