Peter Russell-Clarke was more than just a chef. He was a storyteller, an artist, and a cherished figure in Australian homes for decades. His unique ability to blend culinary skill, wit, and genuine warmth made him a pioneer of television cooking. Through his unforgettable presence on screen, Peter showed that cooking could be joyful, simple, and full of personality — lessons that continue to resonate today.
Peter Russell-Clarke’s early life shaped the man he became.
Born in Ballarat, Victoria, in 1935, he faced a difficult childhood marked by hardship, including time spent in foster care and periods of homelessness. These struggles instilled in him a deep appreciation for good, simple meals and the comforts of the kitchen. Before he became known as Australia’s most loveable chef, Peter was a cartoonist and illustrator. His artistic flair would later influence his cooking, making every dish not just delicious but also visually appealing.
In the 1980s, Peter became a household name with his groundbreaking television show Come and Get It. The show ran for nine years and produced nearly 900 episodes, airing in short five-minute segments. Each episode packed in helpful tips, quick recipes, and plenty of laughs. His cheerful catchphrases — like “G’day,” “You beaut,” and the now-iconic “Where’s the cheese?” — became part of the national lexicon. People tuned in not just for the recipes but for Peter’s humor, his down-to-earth advice, and his infectious love of food. He showed that cooking didn’t need to be intimidating — it could be light-hearted and fun.
Peter’s love of simple, honest food was one of his greatest lessons.
His philosophy was never about extravagance or perfection. Instead, he celebrated fresh, seasonal produce, wholesome ingredients, and the joy of cooking for the people you care about. His cookbooks — of which he wrote nearly 40 — reflected this approach. Titles like Peter Russell-Clarke’s Egg Cook Book and Come and Get It Cookbook made everyday ingredients exciting and accessible. He made it clear that you didn’t need fancy tools or exotic ingredients to create a memorable meal.
Another defining quality was his ability to connect with his audience. Peter spoke to viewers like a friend — with warmth, humor, and genuine care. He wasn’t just teaching recipes; he was inviting people to share in his love of food. This authenticity made his shows a comforting presence in many households, inspiring generations of Australians to get into the kitchen and have a go.
Creativity was at the heart of Peter’s work — both on and off the plate.
His background in art was evident in the way he presented his food. He treated cooking as an art form, encouraging people to express themselves in the kitchen. For him, food was not just about nourishment but also about beauty and creativity. Even as his television career took off, he continued painting and illustrating, holding exhibitions of his artwork well into his later years.
Peter was also deeply committed to promoting Australian produce. He worked closely with the Victorian Egg Board and the Australian Dairy Corporation, appearing in advertising campaigns that significantly boosted sales and awareness of these products. His role as a food ambassador even extended internationally when he represented the United Nations in promoting healthy eating and sustainable practices around the world.
Despite his fame, Peter never lost his sense of humor or his ability to laugh at himself. He brought a sense of playfulness to everything he did, proving that food — and life — should not be taken too seriously. His jovial spirit reminded people that mistakes in the kitchen are part of the fun, and that the most important ingredient in any dish is joy.
Peter Russell-Clarke passed away on July 4, 2025, at the age of 89, following complications from a stroke.
He was at home, surrounded by his wife Jan, to whom he was married for 65 years, and their two children, Peter and Wendy. The outpouring of tributes from across the country reflected how deeply he had touched people’s lives. Colleagues, fans, and fellow chefs remembered him not just for his talent but for his kindness, humor, and the indelible mark he left on Australian culture.
His legacy endures in countless kitchens where his lessons continue to inspire. He showed us that cooking isn’t just about following a recipe — it’s about making people smile, creating connections, and expressing yourself. Through his artistry, his laughter, and his love of food, Peter taught us that the kitchen is a place for heart and humor.
Even today, his spirit lives on in the way Australians cook and eat — with a sense of joy, a dash of creativity, and a generous helping of warmth.
His story is a powerful reminder that cooking is not simply a task to complete, but an opportunity to nourish others and yourself. Every time someone cracks an egg, dices a tomato, or smiles while stirring a pot, they are carrying forward the lessons of Peter Russell-Clarke.
In remembering Peter, we are reminded of the power of simplicity, authenticity, and laughter — in the kitchen and beyond. His life stands as proof that the best meals aren’t just made with ingredients, but with love and a little cheeky humor. And that’s perhaps his greatest recipe of all.
