hi jamie when are you comeing to townsville

Was so happy to hear Jamie talk about Steve Irwin like that, I was more upset about Steve dying than people i actually know that have died. Like Jamie Steve made the world a better place and to think of someone as kind and passionate as Steve dying while greedy monsters live freely makes me think that life is so unfair. Anyway Thanks Jamie for your words about Steve, did make the eyes water a little. Loved the show, love what you are doing.

can you help me with some vegetarian recipes...???

HI... IM REALLY NEED VEGETARIAN RECIPES.....THANKS

I am chiff BMW's very, very impressed with your recipes want you to make Alnyuki Thank you very See you later

Thanks, Jamie! We parents have to stick together. Our kids learn by watching us. Fun and laughter draw them in. The kitchen is the center of the home. We have to make time to be at home with our families - why else are we working? Keep on opening our eyes to what's happening to our society right under our noses. Yum! Let's get healthier!

I am so excited about your coming to shake up Australia with the Ministry of Food ethos! I have put my name down for anything I can do to help as I totally believe in what you are doing here! I used to run my own Permaculture/hobby farm where everything (including life as we know it) was a 'home made' adventure. Go Jamie!! :)

soy tu fan veo todos tus programas y soy de mexico me parece exelente q tu estilo se base en recetas tradicionales de tus padres en su restaurante y el que has adquirido en todos tus viajes tu forma propia de cocinar es natural.

hola¡ jamie me encanta todas tus recetas soi español y e visto tus recorrido y gastronomia por españa sigo todos tus platos y consejos porque me encanta tu cocina para mi eres un estupendo chef me gustaria que me responiera mi mesanje y si es posible algun dia porder comer en algunos de tus restaurantes y poder ablar contigo. un saludo desde españa para ti jamie

You are one of the few that make the world a better place...
I own all the books in your collection and whenever I have opportunity I tried out your recipes....but just a small comment on one dish that I think it was the printing mistake
was the Confit Duck in Jamie's kitchen..the marination mention was 8 Tbsp of course
sea salt for 8 pcs of duck leg...I did and it was SO salty that we couldn't eat but I tried again the second time, by cut the amount to 3.5 Tbsp and also kept the heat onthe same temperature through out .It WAS SUPERB and made a reall Hoo lah lah..even better than
the one bought from the store..big thanks to you.

Hope to follow you Down Under one day Jamie, I hear there is some fantastic fish in the Southern Hemisphere, I'm concerned about the heat though - where would I cool off?

Hello dear friend!
want to tell you that it happens to be that i got married in England, London, Chelsea, years ago..., living in Paris and went to England to get married because the law was from our side, we where less than 18! but the thing is that we had to stay minimum 1 month, and every thing was ok, museums, albert hall, marble arch, kensington graden, the tower, etc, but te food!!!!!!!!!!!!!!!!!!! the best i remember was the roast & kidney pie, i had that for dinner every time! so the question is where does your so good easy kitchen comes from? nothing agains the land of my grandpa, and pa,no no, is becuase you where not here jet? jaja ....have a super time, and please come to South amerika once! you have a home here!

hi where can i find the complete recipe for this? sounds like something i want to try out : )

I have enjoyed watching you cook since "The Naked Chef", I still catch you on "Jamie at Home".
This kitchen looks like the one from Naked Chef.....when you'd cook and have friends from the band over.
Do you still cook for your friends?
I love that there is no measuring and feels like a very organic style of cooking.

Yay! This is great! My internet wasn't working when the webcast was on, so I'm glad that I can watch it now!! Thanks Jamie!

guess who's first weee. Eh jamie, any good recipe for tilapia fish cheers mate

hi jamie
whangarei new zealand, lm there 4 u and Jon-Dylan would be 2 will he's still around. keep me up-dated, my area north and parts are low decile and we would sure 2 be able 2 hav a great crew. hav some idea's and we could teach ppl outta the cookbook (u know who we r) hav some1 2 help with garden 4 it (as l cant). 1 day mate

This is fantastic - why are we in the rest of Australia not seeing this via TV or at least making this a news item on the ABC or the other channels? This has not made the newspapers as far as I know either - please tell me if this is otherwise

Wonderful!!!
My mum doesn't miss your programs on cable tv.

Carry on with that lovely job!!!

Kisses from Canary Isladns

can you use other chillis for the piri piri sauce recipe? my chilli plant is overflowing at the moment, they are a similar size to the ones you are using they have a bit of a kick and wondering if i could use those instead? thanks for your recipes, your amazing energy, passion, and commitment to making the world a better place xx smiles....shell

hola Jamie, soy de venezuela realmente no hablo ingles pero espero que recibas este mensaje. eres un excelente chef, espero graduarme pronto en la universidad para conseguir dinero y comer uno de tus platos en alguno de tus restaurants jajajaj!!! solo me quedan 3años. suerte en cada uno de tus trabajos un abrazo desde venezuela... espero algun dia tener la dicha de comer tu comida... felices navidadesD

Hi Jamie!

As a teacher and a principal educator hats off to you for keeping on fighting the good fight about the types of food that are slowly killing our younger generations minds and self esteem, love the vodcasts which can be shared as part of schools ed programmes now....

every year teachers in this region must dedicate a proportion of their curriculum to healthy lifestyles so your presentation is another interesting way to add some punch!

Laura Smythe
Teacher
Sarina/Whitsundays xxxx

Nice one mate, the dish looks great, gonna try it this week.
loved your comment about the Gordon, made me laugh, cz actually I was at the Bay when he said that you need to lose a few pounds, it was the same day I met you at The Art of Cooking, where you made that lovely steak with peanut sauce, as a matter of fact, before coming over your show, I was in the queue to get Gordon’s autograph, when I did, I told him to hurry up, cz I gotta go now and see the real Chef Jamie, he replied with a laugh (**** off)
Sadly, I didn’t get your autograph at the Metro Centre or Indigo

Saludos desde Guatemala, me encanta tu programa y me pareces una excelente persona

Hello my name is Sergio and I'm from Mexico and come along for like 3 years and have taught me much and I thank you and would like you to do a book for us parents because we often have to cook separately for children as do not eat what we tell you age between 2 and 7 if you could write recipies which would eat us and them to be educated early on in the way we eat and is easier to cook us parents only once a and they can eat the same thing for some that we are always rushing to get work and the title of the book would be really good if you want to change is fine, "my kids and me" thanks for being an inspiration to many people

Me encanta tus recetas, pero donde puedo conseguir un recetario en español? Por favor si pueden indicarme en Venezuela. Muchas Gracias y felicitaciones eres excelente!!!

jamie the chiken is so good dude
very delisius

in the middle of this cold world where only money counts and the value of friendship & famely are almost forgotten, your project of recuperating jouth through de good, healthy & simple cooking, and cordon bleu level also is f a n t a s t i c, !!!!
we enjoy on behaf, all details, the house, the kitchen, your restuarants , your friends, your family, as well,
thks so much for sharing!!!!
Peace & Love & Blessings for encouraging joung to try! and to succed!!!
Blessings from above,
Priscilla from Chile,
(would like to send you some chiles, we hace a lot! )

Hola, te escribo desde Chile, al sur de América latina y adoro como cocinas, trato de ver tus recetas en Internet en español lamentablemente son muy pocas y en esta receta en especial cuando exprimes los limones, me encanto tu colador, eres muy especial y me gustaría saber a que dirección poder enviarte un regalo de la cocina Chilena originaria del pueblo Mapuche es un aliño llamado Merkén o Merquén, tal vez ya lo conozcas es preparado con ají seco ahumado y otros ingredientes. Es un condimento picante con algo de sabor ahumado y tiene aspecto de polvo rojo con pequeñas escamas de diferentes tonalidades. Es tradicional en la cocina mapuche de Chile, estoy segura que te encantara.

Saludos cordiales desde el fin del mundo.

Tu fan, Daniela.

Nice program Jamie I love to cook and I like to see you.
Hug and kiss from Sweden and Cuba because I am Cubana.

Awesome webcast Jamie. What you are doing is so NEEDED in the world today. Thank you so much for taking us back to REAL food.

will we be able to get these recipes on line

HOLA JAIMIE SOY DE SANTIAGO DE CHILE, FANATICO DE LA COCINA Y DE TU PROGRAMA EN FOX LIFE, AVECES NO ES NECESARIO ENTENDER LO QUE DICES SOLO MIRANDO UNO APRENDE PLATOS NUEVOS Y ENTIENDE LO QUE ESTAS COCINANDO, PERO SERIA FABULOSO QUE TUS VIDEOS VINIERAN CON UNA TRADUCCION EN ESPAÑOL SERIA FANTASTICO, UN GRAN ABRAZO A LA DISTANCIA Y QUE TU EXITO SIGA CRECIENDO.