THURSDAY, JUNE 11, 2015
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1954
In the
Herald
Lyn
Maccallum
THE SYDNEY MORNING HERALD
TIMELINES 35
McCarthy ‘cruel, reckless’
Breakdown delays thousands
Column 8
‘‘Mr Joseph Welch, special counsel for the US Army,
told Senator McCarthy: ‘Until this moment I never
fully gauged your cruelty and recklessness. You
have added another character assassination to
your list.’ Mr Welch’s outburst followed an allegation by Senator McCarthy at the inquiry, by the
Senate investigating subcommittee into the dispute between Senator McCarthy and the army.’’
‘‘About 35,000 people were delayed more than
85 minutes in one of Sydney’s worst evening peakhour train hold-ups. Railway officials closed St James,
Museum and part of Central stations as thousands of
angry people struggled to force their way on to
crowded platforms. At least four women fainted in the
crush on Museum station. The hold-up, which affected
the Illawarra and East Hills lines, was the 30th this year.’’
‘‘Discussing the opening today of the Sydney sessions, court reporters yesterday told an amusing
story of the first day of the Petrov inquiry in Canberra.
They were issued, they said, with elaborate passes,
like invitation cards to a state ball. But when they
presented them at the court door they were knocked
back. ‘They’re not like the one they’ve given me,’ said
an attendant. ‘Yours hasn’t got ‘Specimen Only’ on it.’’’
Dallis Hardwick 1950–2014
Metallurgist patented new alloys
n fifth form at Sydney Girls
High, Dallis Hardwick was
awarded the Level 1 Science
(Physics) Prize but, to study
Level 1 Physics for the HSC in 1967,
she had to join lessons at the boys’
school as well as teach herself
because Level 1 Physics was not
offered at the girls’ school.
Dallis Ann Hardwick was born
on June 26, 1950, daughter of
Francis and June Hardwick. She
went to Matraville Public School,
where she was dux in 1961, and
Sydney Girls High.
She graduated from the school
of metallurgy at the University of
NSW with honours in 1972. A
Commonwealth scholarship
allowed her to continue directly to
the PhD program and she took that
degree in 1977, one of the first
women to do so in the school of
metallurgy. Her dissertation
research on the oxidation/
corrosion properties of ironaluminum-carbon alloys set the
direction for her technical career
working with rockets in America.
Realising that she was
overeducated, as a woman, for the
Australian job market, Hardwick
accepted a fellowship at McGill
University in Montreal, Canada, in
the area of archeometallurgy.
Convinced that she preferred
research over teaching, she sought
another post-doctoral position.
Carnegie Mellon University
(CMU) in Pittsburgh offered her a
fellowship to study the interaction
of hydrogen in high-strength
aluminium alloys used in the
aerospace industry. This lasted
two years then Hardwick accepted
a position at the Martin Marietta
I
Dallis Hardwick was one of the first women to graduate from the
University of NSW’s school of metallurgy with a PhD.
Research Laboratories in
Baltimore, Maryland, in 1981 and
worked on the surface properties
of aluminum alloys used in the
United States Space Shuttle
external tank.
In August 1982, Hardwick
married Pat Martin as he was
completing his PhD dissertation at
CMU and they moved to New
Mexico to become members of
technical staff at the Los Alamos
National Laboratory. Hardwick
began studies on hydrogen
interactions with stainless steels.
When she became a US citizen
and obtained security clearance in
1985, she was able to appreciate the
relevance of her work in
understanding how nuclear
weapons degrade in storage.
She also volunteered within the
Minerals, Metals and Materials
Society, the premier research
society in the US. She served three
times on its board of directors.
As the Berlin Wall was falling,
the main mission of LANL in
nuclear weapon design seemed
less significant. The MartinHardwick team was recruited by
the Rockwell Science Centre and
moved to Thousand Oaks,
California, in 1990. Hardwick
began a very successful project in
the Rocketdyne Division to
understand how metals burn in
high-pressure oxygen
environments.
She devised an algorithm to
define the optimum alloy
composition to both maximise the
strength and the burn resistance
of alloys for use in these pumps.
The next generation of liquid
rocket engines to be made in the
Western world will have one, or
both, of the alloys defined by
Hardwick. The patented alloys
that she and Monica Jacinto
developed are named Mondaloy in
their honour.
In 1998, Hardwick and Martin
joined Boeing, moved to Seattle
and began working in the
manufacturing, research and
development organisation within
the Boeing Commercial Airplane
Group. Then, in 2000, they moved
to Dayton, Ohio to work at the Air
Force Research Laboratory’s
Materials and Manufacturing
Directorate, at Wright-Patterson
Air Force Base.
In 2005, Hardwick was given the
responsibility for co-ordinating all
materials research in the
Department of Defence, aimed at
advanced gas turbine engines for
aircraft. As well, she managed the
propulsion portfolio (rocket and
turbine) for the Materials
Directorate of AFRL. She was
awarded the Meritorious Civilian
Service Medal in 2010.
Hardwick was appointed as the
US Air Force representative on the
five country co-operative panel coordinating materials technology
and travelled widely, giving talks.
In 2005, Hardwick
was given the
responsibility for
co-ordinating all
materials research
in the Department
of Defence.
Then a routine mammogram
found stage-four metastatic
breast cancer. She decided to
retire from civil service in April
2012 but retained an office at the
laboratory.
She also moved more into her
crafts of sewing, bead jewellery,
enamelling and weaving. She was
also an avid cook, with a special
interest in French gastronomy
and wine.
Dallis Hardwick is survived by
Pat, sister May and brother-in-law
Denis, nieces Kate and Jessica and
nephew Angus.
Pat Martin
Roger Verge 1930–2015
Chef and father of nouvelle cuisine found style in simplicity
Roger Verge called his Provencal
cooking style ‘‘the cuisine of the
sun’’. Photo: AFP
Roger Verge was a founding father
of nouvelle cuisine and developed a
highly influential version of
Provencal cooking, which he called
‘‘the cuisine of the sun’’, at his
renowned restaurant Le Moulin de
Mougins, near Cannes on the
French Riviera.
In the 1960s, Verge, along with
chefs such as Paul Bocuse, the
Troisgros brothers and Michel
Guerard, helped to blaze the trail
for nouvelle cuisine, a pared-down
internationalised version of
French cooking that placed a
premium on fresh ingredients
prepared in a lighter style and
presented artistically on the plate.
Verge brought to Provencal
cuisine many of the flavours and
ingredients that he had encountered on his extensive culinary travels. While cooking in North
Africa, for example, he developed a
fondness for fruit in savoury
dishes, reflected in one of the signature appetisers at the Moulin de
Mougins: hot oysters on the half
shell with orange sections and orange butter.
Unlike many of the nouvelle
cuisine chefs who came after him,
Verge steered clear of trickery and
sensation-seeking. The key to his
culinary style, he often liked to say,
could be found in the simple but
artfully prepared dishes served by
his mother and his Aunt Celestine.
Audacity was also part of his
repertory. Without hesitation, he
offered diners humble ingredients, such as pig’s feet, which was
previously unthinkable in a threestar restaurant.
Roger Verge was born on April
30, 1930, in Commentry, in central
France, where his father was a
blacksmith. For his fifth birthday,
his aunt gave him a wooden bench
so he could stand next to her at
the stove.
Although he dreamed of becoming a pilot and retained a zest for
travel throughout his life, Verge
took an apprenticeship at a local
restaurant at 17. He went on to
Paris for work before travelling to
Africa.
In June 1969, Verge and his
second wife, Denise, opened the
Moulin de Mougins in a 16thcentury olive-pressing mill. A year
later, the restaurant earned its first
Michelin star. A second followed in
1972 and a third in 1974. Widely
recognised as one of France’s preeminent restaurants, it trained
many future stars, including Alain
Ducasse and David Bouley.
In 1977, the couple opened a companion restaurant, L’Amandier de
Mougins, with a cooking school on
the ground floor, l’Ecole de Cuisine
du Soleil Roger Verge.
In 1982, Verge teamed up with
Bocuse and Gaston Lenotre, the
celebrated pastry chef, to open two
restaurants at the France Pavilion
at Disney’s Epcot Centre near Orlando, Florida. Les Chefs de France
offered the homey style known as
cuisine bourgeoise. Upstairs was
the fancier Bistro de Paris.
Like many of the pioneers of
nouvelle cuisine, Verge, who
retired in 2003, deplored the
excesses of the movement.
Roger Verge is survived by his
second wife, Denise, daughters
Cordelia, Chantal and Brigitte, and
three grandchildren.
William Grimes, New York Times
1HERSA1 A035