The actor and winemaker on pinot noir, on-set catering and hurricane shelters.
You spent your earliest years in Northern Ireland, before moving to New Zealand. What food do you recall having?
Northern Ireland wasn’t exactly a gastronomic destination in those days. It was also a time of rations. I remember the day rationing ended and hurtling off to the sweet shop for as many Mars bars as we could afford (probably just the one). My mother, God bless her, was not much of a cook. The only real memory I have of eating anything at all was bread and dripping. Not bad, too, as I remember it. Is that possible?
You started acting in high school. What it was like being on stage for the first time?
I had a pretty bad stammer as a child. I also had (and still have) an older brother who was much brighter than me, and always arrived home with glowing reports. Mine were invariably dismal, but I found I could act a bit. And when on stage, I didn’t stammer at all. I loved the sensation of being able to say words with clarity and conviction. And for a boy with little scholastic or sporting skills, a moment of attention – however small – was quite a thing.
You’ve played a wide range of characters: the Pope, the Antichrist, a cat burglar on The Simpsons. In September, you’ll appear as Michelle Payne’s father, Paddy, in Ride Like a Girl. Which role were you most thrilled to get?
I’m always excited to land a role, and every time it seems like an extraordinary fluke. Pretty much the next day, I invariably realise I have no idea how to play the part. Then I just gradually muddle a way forward as best I can. In that sense, it’s very much like any other job.
Denne historien er fra July 2019-utgaven av Gourmet Traveller.
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Denne historien er fra July 2019-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
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A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.