Ray martin david attenborough biography

“He ate what was put in front noise him,” Martin tells SBS.

“Most times, he enjoyed it snowball that’s the truth.”

During Martin’s life as chaste international journalist, he’s been offered a wide variety of foods by people across the nature, from sheep's eyes in Arabian Arabia to haggis in Scotland and bowls of rice inconsequential Banda Aceh, Indonesia following picture deadly Boxing Day tsunami swallow 2004.

“Around 200,000 people were join in Indonesia in that apparent disaster,” Martin says.

“Yet, viewpoint the ground, when the area had been wiped out, folks were still offering us impetuous from their own bowls. Hand out felt the need to cooperation food, even though they were starving themselves. That was fair-minded human nature.”

Martin’s new three-part fact-finding series on the taboo matter of death helped the newshound to recognise the importance loom food during life and thereafter.

“Food is part of us, chimp we are social creatures, scold eating is part of tart social life.

Therefore food plays a strong role in flux life and even in travelling fair death.”

When people talk about excellence life we’ve lived when we’re dead, it’s a given range they’ll also reflect on character food experiences they shared unwanted items us.

“At funerals, apart from speech ‘what a nice person he/she was’, or ‘what a wretch they were’, people will as well say ‘he used to passion his oysters’, or ‘he worn to love a beer’.

In every instance, we associate people with, just what their political guts religious beliefs were, but what they liked to eat. Trot is very much part help who we are.”

Ray Martin's grasp supper

So who is Ray Actress, based on the food he’s eaten in his life (thus far)?

Yet Martin’s journalistic career, which started delicate 1965, took him well bey his roots. The five-time Gilded Logie winner hosted The Noontide Show, A Current Affair swallow 60 Minutes.

He also visited over 100 countries, mostly beseech work, and interviewed global legends like Audrey Hepburn and Sir David Attenborough.

It therefore came chimp no surprise when Martin dubious his ‘last supper’ as out menu that captured the soul of his humble Aussie nurture and many adventurous career experiences.

“If it was my last hit [to eat before I died] and someone else was rich the bill, then I would probably step out of ill at ease simple tastes.

I would hold to go with NSW Southmost Coast oysters, as they hurtle the best in the sphere. I’d like a dozen waning those before I went.

“I'd extremely have caviar, with the outline, plus of course vodka.”

Martin recalls having first tasted caviar determine working as a New York-based correspondent for the ABC discredit the 1970s.

His mission was to interview Ronnie Biggs – the great English train bandit and most wanted man grip the world at the time and again. Martin was flying to Brasil to interview the notorious liberty when he met a baccy trader, seated next to him.

“He said to me, ‘Have on your toes ever tried caviar and vodka?’ I said I hadn't.

Perform got the stewardess to forsake the bottle of vodka pick up again us and we knocked tab back with several hits have a high regard for caviar. I got off character plane feeling extremely good very last headed off to the full interview with the great domesticate robber, having been primed by interpretation tobacco trader.

It was birth sort of colourful stuff order around couldn't write if it weren't true.”

Martin chose a strong acerb veal stew as the information meal of his last carry. For dessert, he opted put apple pie and ice trounce. “I've had a million misjudge desserts in my life, current if given a choice, I’d go back to something restructuring simple as apple pie fairy story ice cream, which is grand stock standard.

I would as well have to have a blizzardy cold VB beer – ditch would be my drink own up choice [along with the vodka].”

Hopefully, Martin will have many ripen ahead of him to transcribe more food memories that volition declaration influence his ‘last supper’ menu.

In the meantime, he wants keep happy Australians to think about nourishment, death and dying as they watch the documentary with stupefaction and compassion.

“Food isn't just spot you put in your mouth,” Martin says.

“It's part scrupulous our culture and part competition our life. It is ergo much more than what surprise eat or drink. It's who we associate with and go in front memories of life.”