Working Class Chef – Jimmy Barnes

STORY BY IAIN HOGG

It’s hard to believe that it’s 40 years since “Working Class Man” was played on every record player and cassette player across Australia.

Jimmy Barnes, now 69, looks back on that time with the fondest of memories.

“It really set up the rest of my solo career,” he tells Australian Life, about the  song that has become an iconic anthem and crowd favourite.  

But approaching the big 7-0, and retirement couldn’t be further away for the music legend and two-time ARIA Hall of Fame inductee.

This summer, Barnes and his band will tour around Australia to celebrate the big four-decade anniversary of his 1985 number one hit. The tour will also feature performances from Aussie mates including Icehouse, Ian Moss and Kate Ceberano.  

Barnes has had some incredible music highlights since starting out in 1973 with band, Cold Chisel. Singing “Working Class Man” at the closing ceremony of the Sydney 2000 Olympic Games closing ceremony, 25 years ago.  

“That experience was mind-blowing. It was so great to be a part of something that big,” he says. 

Barnes is also respected for his philanthropic achievements, including an unexpected career highlight, volunteering as 2016’s Chieftain of the Day for the Bundanoon Brigadoon festival near his New South Wales home. “It was something that I thought would be a community service event, but when I got there and had the task of leading 400 bagpipers across the oval, it was very moving,” he recalls.

In late 2023, Jimmy suffered a bacterial pneumonia infection that spread to his heart, requiring emergency open-heart surgery and leading to a subsequent hip infection and surgery last year. It was his local Southern Highlands community who help create a rose garden at his home to help his recovery. 

Now fighting fit,  Jimmy, and wife Jane, use their thriving rose and prosperous vegetable garden as the inspiration for their second cookbook together, Seasons Where the River Bends. Filled with delicious recipes and stunning photography, the couple show how the changing seasons encourage the produce they pick and the flavours that make up their menus.  

“I think food is part of Australia’s culture. We connect through food,” Jane says.  For Jimmy, his favourite recipes are all about family. “They have become a time capsule for our children, grandchildren and great-grandchildren,” he proudly explains.

[ SERVES 8 ]

Jimmy was taught to make this recipe by New Zealand chef Peter Gordon, who learned it from his mum, Timmy (page 151).

Ingredients:

• 6 large egg whites
• 380 g caster sugar
• 2 tablespoons cornflour
• 1 tablespoon malt vinegar
• whipped cream and
• seasonal fruit, to serve

Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.

Using a stand mixer with a whisk attachment (or hand-held electric beaters and a bowl), whisk the egg whites until almost stiff.

Reduce the beater speed to slow, and add half the sugar, 1 tablespoon at a time, beating until dissolved between each addition.

Once half the sugar has been mixed in, add the remainder in a slow stream, with the beaters still running. Continue to beat for 6–8 minutes, until all the sugar is incorporated and no longer grainy, and the meringue is glossy.

Sift the cornflour over the meringue and drizzle with the vinegar.

Gently fold together until combined.

Scoop the meringue onto a rectangular tray, roughly 20 cm x 23 cm, and spread so it is 3–4 cm thick.

Place the tray on the centre rack in the oven and immediately reduce the temperature to 130°C (110°C fan-forced). Bake for 1 hour, then turn the oven off and leave the pavlova to cool for at least an hour in the oven.

Invert the pavlova and carefully peel the baking paper from the base. Transfer to a serving platter. Top with whipped cream and fruit.