CANBERRA: Australia’s celebrated food writer Margaret Fulton has died aged 94.
Her family said they were “mourning the loss of their loving, inspirational and treasured mother, grandmother and great-grandmother early this morning”.
The 1968’s The Margaret Fulton Cookbook earned much fame for her and she was awarded the Medal of the Order of Australia in 1983.
Generations of Australians can thank Fulton for injecting zest and flair into their cooking long before celebrity chefs populated Australian TV screens.
Through her wildly popular cookbooks, she introduced a post-war nation brought up on meat and three vegs to the exotic flavours of Italian, French, Greek, Spanish, and Chinese cuisine.
More than 1.5 million copies of The Margaret Fulton Cookbook have perched on kitchen counters as hungry people, young and old, followed her instructions to bake, whip, stir, toss, and beat.
“I think Australians responded to this enormous excitement that I was feeling about food and they were feeling it too,” Fulton said in a 1997 television interview.
Not only was Fulton a prolific cookery book writer — she wrote more than 20 books — she was also food editor for Woman’s Day magazine, one of the first in the industry to be a cook and a journalist at the same time.
“I’ve been showing women how to bake a scone and keep a man; yes, that comes into it because it’s all part of life,” she said when honoured on her 93rd birthday.
In a career spanning multiple decades, Fulton had a finger in every pie.
She was a teacher, a cook, a journalist, a writer, an account executive, a pressure-cooker salesperson, and a solo parent.
Fulton travelled extensively, bringing to life the recipes she collected along the way through her writing and television cooking shows.