The brand Jamie Oliver took part in this year's press, from claims for cultural appropriation in connection with the release of a rice platter, to the discovery that there is no money to save British restaurants if more is needed.
While others could go to the ground, the celebrity chef has not abandoned the media and remains passionate about reasons such as effective lobbying of the British government to introduce a fee for non-alcoholic beverages.
In Australia, we would say that the chef, who appeared on the screens as Naked Chef in 1999, fell victim to a high poppy syndrome.
In the depths of London, Oliver agrees that he has his enemies.
"Yes, absolutely, and I think you just have to accept it and say" what you did last year, "he says.
"There are many lazy people who achieve and do nothing, they have many opinions.
"Since school supper in the UK (2005), I get a lot of s … but I would not take it until I was … made.
"When we talk about a sweet drink tax, for example, there are hundreds of things that have ricocheted since then … the government has stood for the health of children in the food industry for the first time and said" only a moment ago is too much, you hurt our children we will actually tax you. "
Oliver said he struggled hard so that money, potentially a billion pounds, went to primary schools, such as breakfast clubs. In Australia, his Ministry of Food continues to introduce changes at the elementary level, teaching cooking skills and introducing the "Know your fruits and vegetables" program.
"If you can work at a local level where people are suffering from poor diet-based health, they have proven that they are learning 10 recipes for saving lives, learning the basics of nutrition and how to save and buy, we know that it makes a difference.
"So every s … that I get, every naysayers, I have … done," he says. "I'm really proud of what I've done, I'm used to it, I'm quite resistant to fighting."
Closing the restaurant and releasing the staff was necessary to keep Oliver Jamie's Italian restaurants. He returned to the ownership of Australian restaurants, including the Perth CBD facility.
"It was a difficult time for me in the UK with restaurants, we went early, so we're stable in front of most people now," he says.
"I am very optimistic and grateful, and as I am sure you know that the restaurant industry, surprisingly, is not easy.There is not much money, you must be really on it. We are a medium standard restaurant and we are proud that we can serve a really wide a bunch of people and we love to make pasta every day and cook really simple, tasty food. "
It is Halloween morning when we talk, and the father of five mourns the state of his home, everywhere with pumpkins and mucus.
"I did not grow up, we did not have it when I was a child," he says.
"We talked about it, we knew it, but nobody did it where I came from, and the idea of walking kids around the door of strangers was considered something strange, which of course is obvious.
"I do not have shaving foam, shampoo, conditioner, everything turns into a bloody slime, everywhere is a mess. My teenage girls would rather ride around different parts of the city, I would rather they did not care, dressed like weird things that I do not accept, but what are you doing?
Wonders how to follow them in disguise. Maybe he could dress like himself?
"I'd like … to scare everyone, right?", He roars with laughter.
Oliver remains the greatest known British chef and author of bestsellers in non-fiction literature, but in his new series Jamie Cooks Italy he worked alongside nons who did not know he was or that the show would be seen in more than 100 countries.
"I would say that none of them knew who I was," he says. "They knew what we were up to and they were very emotionally aware that they wanted to keep some of their culture alive and these recipes are alive, and they firmly wanted us – all of us – to share them.
"When we went to Tuscany and cooked (Elena) the last Jewish nonna from Pitigliano and cooked her artichoke dish, it was an extremely moving scene. She had no idea that the whole world would see it.
As part of the series, Oliver teamed up with his mentor Genarro Contaldo to get to know and preserve the most precious local recipes from women in the 1980s and '90s, researched by bilingual producers who found them in an antiquated way, going from door to door. "This is the first television series for 20 years, which I did not ask for an order." I said, "we have to, otherwise it's that I'm off," he says firmly.
"It was an important show, because this nonn generation, the original nonnas who grew up without electricity, gas, supermarkets and all fashion minuses, are beginning to die.
"I really wanted to spend a good time, use the best technologies and cameras to record this moment, memories and thoughts about food, life and family. That's why we did it."
Oliver claims that Channel 4 is famous for its modernity, but it was a deliberately old-fashioned show that grew week by week.
He spent two years filming constantly, winning the confidence of women and trying by cooking, smelling and tasting, to unblock memories that maybe they have not thought or talked about for 50 years.
Perhaps they did not know who Oliver was, but Nona really liked to touch him, something that his wife Jules noticed, watching the show.
"She did not bother. She was" Jamie, they're everywhere over you, they're very sensitive, they keep touching you. "And when I watched it, I agreed it was a very delicate series, but when I was there, it never happened I felt and never felt unfit. "
He says it was a reminder that older people often lose physical contact, such as holding hands and hugs.
Oliver hopes that Australian viewers will be inspired to ask their parents and grandparents to save and pass on family rules.
"For me, the recipe boxes are brilliant, but they're quite monophonic," he says. "I think TV shows invisibly, go talk to mother, go talk to grandma, get those goddamn recipes, take them with you, take pictures, but talk about them, context is all I think."
To celebrate 20 years on television next year, Oliver says his band is planning to find a previously invisible footage and "have fun, get a little pissed off." The Down Under tour is also planned for February.
Jamie Cooks italy starts on November 21 at 19:30 at 10:30. The accompanying cookbook published by Michael Joseph is now available.