The Sunday Telegraph (Sydney) - TV Guide - - News -

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?’”

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