Recently a South African friend asked me a question which
really made me think. We were sitting on the front terrace enjoying the evening
parade of animals on the ridge, my friend was flipping through my copy of
Maggie Beer’s ‘Maggie’s Table’ when she looked up and asked ‘Why is it that all
Australians can cook?’
Can we? Are we any better as a nation than any other who
have an eclectic population contributing to their culinary experiences?
What made the question even more intriguing was that it came
from someone who has a reputation as a cook and a son who is a professional
chef.
Even as students in the 1980’s, we probably entertained at
home, cooking for friends, more often than we ate out, although, my house mates
and I did go through a stage of choosing an up-market restaurant about once a
month and really treating ourselves.
When visiting friends living on a cattle station we had
guests driving over 100kms for a dinner party invitation – you can’t take the
kids or stay the night at a restaurant in town!
I also think this skill has crept up on Australia quietly. The
farmers markets and such like are, relatively speaking, a new development. We
have also had some wonderful teachers and guides. I think the foundation stone
was laid back in the 60’s and 70’s – much the same time as culinary
developments were happening in Britain. Of course Australia drew the trump card
with the Australian Women’s Weekly and the cookbooks that followed. Is there a
kitchen in the world without at least one volume? You may challenge this,
however, they are on sale even here in Kenya.
The other secret, linked to AWW, is Margaret Fulton. MF was
the cooking editor of AWW for many years. Again, I am sure there is not a
kitchen in Australia without ‘The Margaret Fulton Cookbook’. I am waiting to
inherit my mother’s copy, the newer editions are just not the same. I have many
of the recipes written out on scraps of paper and when I am home I love looking
through it, the photographs glowing with retro brown and orange kitchen
wallpaper and Pyrex dishes. The ‘exotic’ foreign dishes in the Entertaining
section which, today, we take so much for granted.
The magazine industry also gave us a helping hand at
becoming competent cooks. Since the age of 15 when I used to baby sit and spent
the evenings reading through volumes of Australian Vogue Entertaining (there
was no travel section in those days). The difference between this and other
food magazines available at the time was that it featured housewives showing
what they cooked for their family and friends every day. I remember being very
disappointed in the magazines available when I moved to London. There were
professional food magazines which were very high brow, but nothing like AVE. I
went through my collection several years ago when space was becoming an issue
and as a compensation for having to put the magazines in the recycling (after
copying out essential recipes, of course) I kept all the covers and am waiting
for my new kitchen where I will have a AVE frieze rather than wall paper. I
guess the 21st Century equivalent is the television cook and I love
watching whatever BBC Living has to dish up most evenings, but it is not the
same; you can’t scribble in the margins, read in the bath or bed or in an
airplane, or just flip through a few pages when deciding what to cook for
dinner. Unless you sit in front of the tele with a paper and pen at hand it is
not so easy to reproduce the dishes.
Of course there have been wonderful cooks since Margaret Fulton such as Maggie Beer and Donna Hay. Maybe, that is the secret; the Australian food revolution has featured cooks rather than professional chefs. We don’t see them as threatening, they are just wives and mothers, feeding their families everyday like the rest of us. Oh, and the men of course - who could forget Bernard King!!
Although I must pay homage to one of the great Australian chefs, Stephanie
Alexander, who, since closing her restaurant, has taken on the mission of
teaching Australian children about growing food and cooking through her Kitchen
Garden Foundation where school are supported to set up kitchen gardens and the
kids get to do all the hard work and learn to cook what they grow. I have been
to visit a couple of these projects and they are amazing. One of the schools in
Darwin even had cows. The kids are so proud of what they are doing and, even if
they don’t all take on careers as chefs at least we can be assured they won’t
be taking their kids to McDonald’s too often!!
But you know, having said all that, I think the real answer
might simply be ‘because we want to be’. Because we love really good food, and
most of the time we have great weather which is more conducive to enjoying
being in our own backyard or packing a picnic, with friends rather than sitting
in traffic to get to a restaurant. There is also pride in cooking for friends
and family, and from the receivers’ side, knowing that someone cares enough to
spend time producing a wonderful meal with you in mind.
So, all you Kenyan friends, next time you are invited out to
the house for lunch or dinner, the answer you should give is not ‘oh you don’t
need to go to so much effort, let all go out’ rather ‘thank you, what a
privilege to be invited’ and come knowing it is a labour of love just for you!!
Most importantly, in Australia (and Kenya is fast catching up), we have really strict drink driving laws and who ever heard of having a really good feed with great friends that does not involve a few beers or a couple of bottles of good wine J even getting a taxi is sometimes just too much effort. It is so much easier to find a space on the couch or crash in the spare room. Anyway, if you stay the night you get breakfast as well!
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