Pioneering TV chef Peter Russell-Clarke dies in Melbourne

Pioneering TV chef Peter Russell-Clarke has been remembered as “a bit of a rogue” and “a phenomenon years ahead of his time” following his death in Melbourne.

Peter Russell-Clarke has died, aged 89.

Australia’s pioneering TV chef, Peter Russell-Clarke, has died peacefully in Melbourne, aged 89.

Surrounded by his beloved wife Jan and two children, Peter and Wendy, the cook, artist, writer, illustrator, author and television icon suffered complications following a stroke, passing away on Friday.

“Peter Russell-Clarke was a phenomenon – years ahead of his time,’’ said close friend Beverley Pinder.

Australia’s original TV chef, Peter Russell-Clarke, has died. Picture: Alex Coppel.

“His wife Jan was his backbone. A loveable, larrikin artist and gentleman of the art of relaxed cooking.”

During the ’70s and ’80s the bearded visionary found his happy place in television with his distinctive expression “gidday” on his five-minute cookery show Come and Get It on the ABC which lasted nine years and 900 performances.

Peter Russell-Clarke with Derryn Hinch and Jacki Weaver.

Come and Get It would be on just before The Goodies or Inspector Gadget.

While teaching generations of Aussies how to cook, he endeared himself to viewers by peppering them with “g’days”, “rippers” and “you beauts” and of course, “Where’s the cheese?”.

He was also a talented artist, a political cartoonist for The Melbourne Herald, appeared in the 1983 film At Last … Bullamakanka: the Motion Picture alongside Derryn Hinch; worked as a creative director in the top advertising agency of the ’70s; ran an unnamed pop-up restaurant in Carlton decades before they were a thing; wrote nearly 40 recipe books; and, was even named a food ambassador for the UN.

Bert Newton with Peter Russell-Clarke in 1981.

Chefs from The Great Australian Cook Book: Frank Camorra, Darren Tbertson, Peter Gilmore, Clayton Donovan, Maggie Beer, Matt Stone, Peter Russell-Clarke, Matt Stone. Picture: Nick Wilson

Born in 1935 in Ballarat, Russell-Clarke grew accustomed to living a simple life in between homes, following the divorce of his father and mother. His father was an excommunicated Anglican minister and his mother a dressmaker — possibly where he gained his Bohemian-style of dress: neckerchief and artist’s smock which were his signature day wear.

He had stints in foster homes including living with a Chinese family who helped him discover Asian cuisine.

Russell-Clarke has been remembered as a ‘loveable larrikin’.

For a time, Peter lived on the streets of Melbourne, fossicking for discarded food behind Florentino on Bourke Street. Half-jokingly, he would say that’s where he developed his love of fine food. “I remember writing to the chef complaining that his fish had freezer burn,’’ he said.

He was a strong advocate for eggs and cheese, taking part in campaigns by the Victorian Egg Board and Australian Dairy Association.

Good friend Derryn Hinch described him as “talented and a bit of a rogue”.

“He was our first TV cook, he was the egg man,’’ Hinch said.

“He taught me to put ground pepper on fresh strawberries, he wasn’t adverse to trying new things. He once cooked steak for Prince Charles — he was very talented.”

Russell-Clarke and wife Jan, 91, were married 65 years.