Aaron was Thatcher’s home chef
COOKING porridge and boiled eggs for Margaret Thatcher was just one of many daily rituals during Aaron Teece's two-year stint as a private chef to the former British prime minister's household.
The Iron Lady of politics was given a ceremonial funeral last night at St Paul's Cathedral.
Asked about how he felt about her not-unexpected passing, he said he was glad she was at peace.
Mr Teece, 31, started his apprenticeship in East Ballina before cooking his way into the inner circle of the British establishment while on a working visa to Britain.
Headhunted by Lady Thatcher's son Mark while working at the celebrity-studded Harvey Nichols Fifth Floor Restaurant in London, he spent two summers as the family's personal chef in Britain and Europe.
Along the way he would rub shoulders with some of Britain's rich and famous, and informally called the former PM "Lady T".
He prepared an eight-person dinner party at which the Queen was a guest - but it was all in a day's work.
Most of the dinner parties were small, private affairs which he put together as a one-man band, with rarely any outside help.
"It was just myself - I did everything, the first one up in the household, and usually the last one to bed," Mr Teece said.
He described most of his weeknight cooking as "simple, homely top quality food", although dinner was always three courses.
"It was everyday good food, done well, bought from the top suppliers you could possibly get, going to markets on a regular basis to handpick the produce."
Mr Teece spent four years cooking for the ranks of Britain's social stratosphere in between stints at Michelin-starred restaurants, but ultimately traded it all for his own restaurant in Sydney.
"It can be a lonely job - you're constantly living out of a suitcase."