GABRIEL GATE THE TASTE OF SUCCESS

THE FRENCH TV CHEF LOOKS BACK AT HIS DELICIOUS CAREER!

- Sarah Dougherty

French chef Gabriel Gaté deserves to take full credit for changing the way many Australians eat, and who in a family does the cooking. Before he came into our lives, many of us had never poached a fish or heard of olive oil!

Through TV shows like What’s Cooking and Body and Soul, and his many cookbooks (especially French Cuisine for Australians and Good Food for Men), Gabriel sparked the imagination of cooks across the country.

Gabriel moved to Adelaide in 1977, after meeting his Australian wife, Angie, while working as a chef in France.

“I began cooking in restaurants, teaching at a local college and working as a private chef,” he says.

“One night I catered a dinner for a local TV executive … a poached fish surrounded by seaweed.

“She loved it and asked me whether I’d appear on her morning show and teach her audience how to prepare that dish.”

With his French accent and flair for food, Gabriel was an instant hit with Aussie viewers, who wrote in asking for more recipes. His warmth and passion for his craft paved the way for a new generation of TV chefs.