TEACHING THE CHEF.

King Country Chronicle, Volume XXI, Issue 2260, 20 April 1926, Page 3

TEACHING THE CHEF.

THE AUSSIE WAYS.

HOW A NEW YORK RESTAURANT

IS RUN

New York, March 14

Most Australians in New York manage to find a cosy little restaurant named the Kangaroo that it situated on 50th Street between Fifth and Sixth Avenues (writes a visiting Australian journalist). It is run by an Australian girl named Mary Tulloch. She is happily married to a gentleman from Switzerland, but retains her • maiden name for business reasons She is the daughter of a Uppsland farmer, and spent her -teens" near Koo-wee-rup, but later went to Queensland and then to the States. Mary is a rosy-cheeked woman with friendly eyes for any Aussie who neus along. When you make your first Si you write your name in a book and it is interesting to look over th s book and see the names of famous \uV raUans who have been welcomed tathe Kangaroo . The restaurant has a character o all its own. There is no need for the guests to hurry m Mary's Testumnt. YVm meet friends, eat and chat. You o other leisurely peopS doing the hu i. Mary Tulloch has a gift for preparing food that reminds one of bctaae. Sir James Elder had her gemus in mind when he gave a line reception at the Plaza Hotel on Australia Day. He invited Mary Tulloch to have a chat with the chief chef at the P lam, and tell him how to cook Australian food in Australian style. It was brave of the Commissioner to ask an Australian farmer's daughter to instruct one ol the <neat chefs in the world, and it was brave of Mary Tulloch to undertake the job. Mary told us all about it. 1 was frightened/' she said. "It seemed such a cheek for me to tell him anything, but 1 knew it was in a good cause. There were fifteen Australian lambs to be roasted, fruit salads of Australian fruits to make, and other Jiangs to consider." 1 can imagine Mary breasting the leader of the Plaza cooking statt, whicn numbers over 100, but I am sure that once the chef saw her friendly Australian face everything went easily. "Don't use water when you roast the lamb," said Mary. "Oui, madam," agreed the chef. "No fancy sauces with the iruit salad," added Mary. "Just some whipped cream." "Mais certaitiement, madam, bowed the "chef. The meal was a great success, itwas Australian food and it had an Australian character. Congratulations to ir James Elder for his vision, and to Mary Tulloch, the Cippsland farmer's daughter, who saw that it became a reality. Other people than Australians enjoy the character of the Kangaroo. It is the gathering place of many interesting people from all parts of the world. A meal costs approximately 3s, and that price is modest for New York. Every Saturday for lunch a curiously mixed crowd sit down at the long central table. Spencer Brodney, well known in Melbourne, was the organiser of this company, and new faces are introduced weekly. Stefansson, the Arctic explorer, Broduey and myself were the three who started it. Next week three others came along. One was a professor of Oriental languages, another an authority on Persia, and the third a famous bacteriologist. They come and go. Poets, playwrights, war correspondents, travellers to the Arctic and the tropics. They praise Mary Tulloch's food and her capacity to make everyone at home, i'iie Kangaroo is a refuge for the wanderer who would rest and chatter his reflections into sympathetic ears.