"My husband is getting fatter and fatter."
Cookie stirring up a
feast in the kitchen.
Each
day when he comes home at the end of the shoot I
ask: ‘So what was for lunch/dinner?’
The reply goes something like this:
‘Well, there was a choice between grass fed fillet
of beef or New Zealand flounder with a ginger sauce’
‘And what did you choose?’ I say, trying to sound
casually disinterested instead of downright jealous
.
‘Um well I had both actually... protein, you know.…
‘And was there a dessert?”
‘Oh yes, there was bread and butter pudding with
roasted pears’ (for which you can substitute Pavlova,
macadamia nut pie and other wicked temptations
served up with vanilla bean custard and ice cream on
any given day).
At breakfast there are pancakes with maple syrup and
porridge with cinnamon and raisins
as well as the standard egg and fry up dishes.
His lovely wife, Louise,
in charge of the Buffet. |
According to Napoleon, an army marches on its
stomach. (He was so concerned about the dietary
welfare of his troops on long overseas campaigns
that he instigated a national competition to invent
the most travel friendly food - the inventor of
tinned sardines was the winner.)
Nowhere are
Napoleon’s words truer than on the set of Beneath
Hill 60, where the prospect of a meal prepared by
Eric, known as Cookie, keeps the morale of all
troops, whether cast or crew, high. Born in
Cherbourg, in north west France, he works out of
Brisbane, where he also runs a wholesale meat
business called Green and Gold. After time spent in
the Caribbean working with Club Med resorts, he
traveled to Mexico and Haiti, developing a
repertoire of dishes from the world’s exotic
cuisines and then set up two restaurants of his own
in Brisbane- Cafe Galichet and Fleury’s - before
going into the film catering business. He has
provided on location catering for productions
including Pacific, the Spielberg /Tom Hanks mini
series on which cast the cast and crew of one
thousand consumed up to 1.3 tonnes of meat a week,
The Great Race, House of Wax and Anaconda.
Eric prepares all the food for Hill 60 himself,
preferring to work alone in his mobile kitchen with
his wife Louise in charge of the buffet. He writes
up a menu for each day, which always includes a
couple of salads and a vegetarian op
tion which was particularly appreciated by vegan
cast member Bella Heathcote. He’s used to special
dietary requests.
‘On The Great Race we had thirty eight different
diets to accommodate. Stars all have their own
preferences. In the case of Benjamin Bratt, it was
egg whites for breakfast and only fish or chicken
for lunch.’
Budget is not what determines cast and crew
satisfaction, according to Eric. ‘It’s like making a
garden - you don’t need very expensive ingredients
to make it beautiful,’ he says, adding that ‘what
film people like best is a mixture of healthy food
and comfort food. They want variety, freshness and
balance, but they don’t want rich fancy restaurant
food.’
The act of eating together at the start of the shoot
is like a kind of unofficial communion, bringing
everyone together to share sustenance before the
arduous work begins. Each and every member of the
production has probably given thanks at least once
for not being on the dreadful rations that barely
sustained the men at Ypres. But when you see the
conditions they are working under, slogging it out
in the middle of a chilly night wading through mud,
they certainly look like they deserve that second
helping of pud.
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