Word: cooking
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Dates: during 2000-2009
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...focus is on Australians who live away from the big cities and reveal other facets of the nation's character. Tom Dusevic met Peter Burton, who turns grass into T-bones in the Kimberley; Elizabeth Keenan visited the kitchen of Warrant Officer John Benstead, 22 years an Army cook and now based in Townsville; Michael Fitzgerald tracked down Doug Pekin, a dogger who maintains 500 km of dingo-proof fence on the Nullarbor; Daniel Williams joined hands at a Sunday service with the dwindling faithful of Darnum, Victoria; and Rory Callinan met the crocodile-shooting, yarn-spinning "Wolf" Arneth...
...focus is on Australians who live away from the big cities and reveal other facets of the nation's character. Tom Dusevic met Peter Burton, who turns grass into T-bones in the Kimberley; Elizabeth Keenan visited the kitchen of Warrant Officer John Benstead, 22 years an Army cook and now based in Townsville; Michael Fitzgerald tracked down Doug Pekin, a dogger who maintains 500 km of dingo-proof fence on the Nullarbor; Daniel Williams joined hands at a Sunday service with the dwindling faithful of Darnum, Victoria; and Rory Callinan met the crocodile-shooting, yarn-spinning "Wolf" Arneth...
...Army cook-and Benstead's been one for 22 years-must not only take the critical heat but get out of the kitchen. "We are soldiers first," he says. So between meals, it's off for an 8-km march with full pack, or training sessions in navigation and weapons handling: "It's quite demanding, making sure everyone gets fed as well as doing our soldierly...
...Deciding what to cook isn't just a matter of walking through the markets and seeing what inspires. Food must be ordered a week in advance through the Army supply system, and menus must conform to the Basis of Issue, the per-meal allowance for each soldier of meat, eggs, cheese, fish, sugar-all calculated to the gram, with nutrition as well as economy in mind...
...hand, strides about. The mickeys are the most economical stock; there's little price premium in fattening them up. "The whole operation is about turning grass into T-bones," he says. "It's a magic industry." By 9.30 a.m., it's smoko. The billy boils, banter flows. Cook Jill has brought buttered bread, treacle and sausage rolls. Slightly less grubby from work than the men and Swedish traveler Christine are two first-year veterinary science students from Melbourne. Emma Zalcman and Kristie Jennings are getting valuable farm exp-erience and having fun. "The interaction between city and country people...