CHEF JACK STEPS UP TO PLATE
THERE are two taste sensations that keep British chef Jack Stein coming back to Australia – and it’s not any of our famed produce you might expect.
“As soon as I land I get a strawberry milk and a Cherry Ripe,” the 36-year-old Stein says, enthusiastically.
The affable Brit and host of new SBS series Born to Cook is following in the steps of his famous TV chef father, Rick Stein – with much of his charm and cheeky humour.
As the executive chef of the Stein restaurant empire in the UK, he oversees nine restaurants, a gastro pub and a cooking school.
Having spent summers in Australia growing up, Stein has returned with a film crew in tow to showcase the best and freshest food south-west Australia has to offer.
Travelling through Augusta, Margaret River, Manjimup and Pemberton, Stein samples everything from rock lobsters to venison and truffles.
However, unlike other cooking shows, the chef is just as interested in the characters who produce the food. Visiting one pig breeder, he accompanies farmer Allan Ronk on a flight in his hand-crafted plane.
“We took off in this handmade plane,” he recalls. “Luckily, I didn’t touch it before we took off because it was made of cloth.
“I thought we were going in the plane to spot these pigs, but when we were in the air he said, ‘Oh, no. The pigs are all back at the farm.’ I just kept thinking, ‘Why? Why am I in a plane?’”