That man was Peter Russell‑Clarke, one of Australia’s trailblazing TV chefs. He died peacefully in Melbourne after suffering complications from a stroke, surrounded by his devoted wife Jan—his partner of 65 years—and their children, Peter and Wendy. His passing was confirmed on a quiet Friday, marking the end of a culinary legend.
Peter Russell‑Clarke’s influence stretched well beyond mere television—it shaped how Australians cooked and thought about food at home. In the early 1980s, he became a household name as the genial host of ABC’s Come and Get It, appearing in over 900 five-minute episodes. His signature “G’day” greeting became instantly recognizable, endearing him to families nationwide who relied on his no-nonsense tips and easy-to-follow recipes.
His passion for food led to the creation of 25 cookbooks that he both wrote and illustrated, contributing an encyclopedia of culinary knowledge to Australian literature. Yet behind the cheerful persona was a man unafraid of evolution—he once learned to pair ground pepper with fresh strawberries and even had the honour of cooking steak for Prince Charles. Actor and longtime friend Derryn Hench affectionately called him “the egg man,” noting his playful, roguish style and willingness to experiment.
Born in Ballarat in 1935, Peter’s life began amid humble and unconventional surroundings. His father, an excommunicated Anglican minister, and his mother, a dressmaker, introduced him to a Bohemian perspective he carried into adulthood. He endured periods in foster care and, at one time, lived with a Chinese family—experiences that sparked his deep appreciation for Asian flavours that later featured in his cooking. At one point, he even scavenged behind Melbourne’s fine-dining establishments, finding inspiration in discarded scraps that would nurture his love of gourmet cuisine.
His authenticity and sincere love of simple cooking endeared him to viewers, paving the way for a career that saw him cook for dignitaries including the Prime Minister, Victoria’s premiers, and for events like the Prince of Wales’ Silver Jubilee dinner in Australia. Despite his accolades, he stayed grounded—not just as a chef, but as an artist who loved sketching and as a humanitarian who believed in honest food.
Peter was never immune to controversy. In 2008, an unfiltered blooper reel of him swearing circulated online. His response? He unapologetically defended his language, saying, “Swearing can be very descriptive,” and distinguishing between threatening words and colorful expressions like “F*** me dead.” Although he admitted the video probably cost him work, he stood by his authenticity.
As culinary television evolved into competitive formats like MasterChef and My Kitchen Rules, Peter remained a critic. In 2017, he argued such shows traded substance for style, lamenting that they taught little of actual cooking. He believed television should be both entertaining and educational—and rejected flashy gadgets in favour of simplicity, once saying, “I’m happy with the camping stove.”
In his later years, Peter was still a creative force—drawing, cooking, writing, and living with his beloved Jan. Friends described him as a “larrikin artist and gentleman of the art of relaxed cooking,” someone who never lost his playful spark or straightforward charm. Beverley Pinder, a close friend, summed him up as “a phenomenon—years ahead of his time,” a man whose relaxed cooking style laid the groundwork for celebrity chefs to come.
His legacy is a recipe for mindful living: find joy in good food, embrace experimentation, stay genuine, and never take yourself too seriously. Peter Russell‑Clarke’s life reflected an enduring passion for cooking that nourished not only bodies, but hearts and minds—and his influence will simmer on in kitchens and memories across the nation.
Fun fact: Though not one for gadgetry, Peter once cooked for royalty, loved ground pepper on strawberries, and sketched his cookbooks by hand—a true culinary maverick.
Vale, Peter Russell‑Clarke—Australia’s original TV cook, artist, and lovable rogue.