Australian Chef Peter Russell-Clarke Passes Away at 89: A Culinary Legacy

Peter Russell-Clarke, the renowned Australian chef, author, and television personality, passed away peacefully at the age of 89 on July 5, 2025. Surrounded by his loving family, including his wife Jan and children Peter and Wendy, Russell-Clarke's death marks the end of an era for Australian culinary television.

Russell-Clarke was best known for hosting the popular cooking show "Come and Get It" during the 1980s, a program that not only showcased his culinary skills but also his charismatic personality. His close friend, Beverley Pinder, confirmed his passing, attributing it to complications following a stroke. In a heartfelt statement, Pinder described Russell-Clarke as "a phenomenon—years ahead of his time," highlighting his pioneering role as one of Australia’s first television cooks.

Born during the Great Depression, Russell-Clarke's journey to culinary fame was anything but conventional. Before becoming a household name, he worked as a political cartoonist and held various creative positions in the arts. He also served as a food ambassador for the United Nations and authored nearly 40 recipe books. His eclectic career reflected the creativity and passion that endeared him to audiences across Australia.

According to Pinder, Russell-Clarke’s engaging style and unique lexicon, filled with quintessential Australian phrases such as "g'days" and "you beauts," made him a beloved figure. His ability to connect with viewers extended beyond cooking; he often emphasized the importance of imagination in both culinary arts and painting. This approach resonated with many aspiring chefs and home cooks alike, encouraging them to express their creativity in the kitchen.

Russell-Clarke's life was not without its struggles. At one point, he faced homelessness in Melbourne, where he foraged for food behind restaurants. This experience added depth to his character and made his later successes all the more remarkable. His artistic talents were not limited to cooking; he was also an accomplished painter, with works that Pinder cherishes.

Former senator Derryn Hinch, a collaborator and friend, shared his condolences via social media, referring to Russell-Clarke as "the Egg Man" and a "talented likable rogue." This sentiment captures the essence of Russell-Clarke’s personality—playful yet deeply impactful.

As the news of his passing spreads, many in the culinary community are reflecting on Russell-Clarke's contributions to Australian food culture. His legacy extends beyond his television appearances; he was instrumental in shaping the way food is presented and appreciated in Australia.

The culinary world has lost a unique voice that blended humor, creativity, and a love for food. Russell-Clarke's influence will continue to inspire future generations of chefs and food enthusiasts. His passing signifies not just the loss of a beloved television personality but also the end of a transformative chapter in Australian culinary history. While he may be gone, his spirit lives on in the kitchens of those he inspired to follow their culinary dreams.