Tributes pour in for Peter Russell-Clarke
<p>Australia is mourning the loss of one of its most cherished culinary and creative figures, Peter Russell-Clarke, who has died aged 89 following complications from a stroke.</p>
<p>His family confirmed the news on Sunday afternoon, revealing the television chef, author and artist passed away peacefully in his sleep on Thursday.</p>
<p>"In the end it was quite a relief for the family that he wasn't suffering anymore," his son, Peter Russell-Clarke Jr, <a href="https://www.abc.net.au/news/2025-07-06/peter-russell-clarke-dies-aged-89/105500112" target="_blank" rel="noopener">told the ABC</a>.</p>
<p>Born in Ballarat in 1935, Russell-Clarke’s life was one of reinvention and extraordinary creativity. His career began at just 14, as a junior artist in an advertising agency, before branching out into freelance cartooning and food consulting for magazines like <em>New Idea</em> and <em>Woman's Day</em>. But it was in front of a television camera that he found national fame – and a place in the hearts of millions.</p>
<p>Clad in his trademark neckerchief, Russell-Clarke became a household name in the 1980s through his ABC cooking show <em>Come and Get It</em>, best remembered for his cheery catchphrase “G’day!”. Running from 1983 to 1992, the show aired 900 episodes and became one of Australia’s earliest examples of food television success.</p>
<p>"I realised that the bloke in front of the camera got more applause than the person who wrote it," he told the ABC in 2017. "So I wrote myself into the series and I became known as a cook rather than a painter or a writer."</p>
<p>He wasn’t just a chef on television – he was a tireless advocate for fresh, local ingredients, promoting healthy eating long before it became fashionable. Through his work with the Australian Dairy Corporation, the Australian Egg Board and Kraft Cheese, he brought farm-to-table thinking to the mainstream, years ahead of the trend.</p>
<p>His talents were recognised at the highest levels. In 1977, he cooked for the Prince of Wales’s Silver Jubilee dinner. Over the years, he prepared meals for Australian prime ministers, Victorian premiers and the Duke of Edinburgh.</p>
<p>Russell-Clarke authored more than 35 cookbooks and was appointed a United Nations food ambassador, his influence extending far beyond the kitchen.</p>
<p>"He was a very big character," said his son. "He had strong opinions and liked to share them... It wasn't just a job, it was his life, and that came across in everything he did."</p>
<p>That lifelong passion was forged early. After his parents separated, a young Russell-Clarke experienced periods of hardship, including time spent in foster care and on the streets of Melbourne. It was there, scavenging scraps from Victoria Market and observing restaurants at work, that his love for food began.</p>
<p>From those humble beginnings came <em>Come and Get It</em>, where he would demonstrate how to cook simple, nourishing meals in just five minutes – introducing a generation to the value of eating well with what you have.</p>
<p>But cooking was just one facet of Russell-Clarke’s creative life. Before and after his time on screen, he was an accomplished artist. Over a career spanning more than six decades, he worked as a commercial painter and spent a decade as <em>The Herald</em>’s political cartoonist. His visual art was exhibited across Australia and abroad, collected by institutions including the National Immigration Museum, and even commissioned by the federal government.</p>
<p>"[While painting] you're mucking around with colour, form, texture, shape. And with cooking, you're doing the same thing," he told the National Portrait Gallery in 2022. "Cooking is only supplying heat to food. The same as painting. Painting is supplying paint to a surface."</p>
<p>His family remembers him not just as a public figure, but as a deeply committed husband, father and grandfather. He is survived by his wife of 65 years, Jan, their children Peter and Wendy, and three grandchildren.</p>
<p>Peter Russell-Clarke leaves behind a legacy woven from food, art, and a boundless curiosity about the world. In kitchens, galleries, and hearts across the country, he will be sorely missed.</p>
<p><em>Images: Instagram</em></p>