'Legacy is still up for debate': Queen Mary speaks on misunderstood royal in new documentary film 'Danner of Denmark'
Queen Mary of Denmark is set to star in a new film spotlighting a controversial royal figure who, much like herself, rose from humble beginnings to leave a lasting legacy.
The Tasmanian-born royal appears in Danner of Denmark, a film set to premiere at Frederiksborg Castle on May 1.
The documentary delves into the story of Countess Danner, born Louise Christine Rasmussen, and the evolving interpretations of her role in Danish society.
On Monday, the Danish Royal House released a series of images showing the 53-year-old monarch examining historical artefacts connected to the Countess, including her birth certificate and jewellery.
"The film tells the story of one of history's most significant female figures, and the objects help to illustrate how Countess Danner's history as a role model and norm breaker is closely intertwined with Denmark's history," the palace said.
"The Queen also talks about the Countess' religious beliefs and about the defamatory writings that document Countess Danner's role as a complex historical figure who divided the waters in her time, and whose legacy is still up for debate to this day."
Countess Danner, who married King Frederik VII in 1850, was born into poverty and raised by a single mother.
She trained as a dancer at the Copenhagen Opera's ballet school and later opened a fashion shop after leaving the stage.
Her relationship with then-Prince Frederik began in the 1840s, though it sparked fierce opposition due to her working-class background and illegitimate child.
In 1850, she was made Frederik's morganatic wife, a union that granted her the title Countess Danner but excluded any children from the line of succession.
Despite being shunned by the upper echelons of Danish society, Countess Danner lived happily with the King at Jægerspris Castle and continued her philanthropic work after his death in 1863.
In 1873, she founded Frederick the VII's Foundation for Poor Women from the Working Class.
She died the following year, leaving the castle in her will to support disadvantaged women.
Queen Mary has long expressed admiration for Danner's story.
In November, she gave a speech at the unveiling of a four-metre bronze statue of the Countess, made by artist Kirsten Justesen, in Copenhagen.
"The story of Countess Danner is also the history of Denmark," the mother-of-four said during the ceremony.
"A monument is a memorial, and in Countess Danner's case, it will stand as a symbol of her importance for women's liberation, social awareness and social mobility.
"She never forgot her origins."
Parallels have often been drawn between Queen Mary and Countess Danner- both women began their lives as commoners and went on to marry future Kings of Denmark.
They also share a passion for charity work.
Mary is a patron of the UNFPA (United Nations Population Fund), supporting maternal health initiatives in developing nations, and serves on the International Committee of Women Leaders for Mental Health.
She also founded The Mary Foundation to combat social isolation and improve the lives of vulnerable people.
Danner of Denmark will be on display as part of a special exhibition at Frederiksborg Castle until November 16.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

The Age
12 hours ago
- The Age
‘A hefty, triple-cooked beast': Bear's serves the Goldilocks of potato cakes
This warm bear hug of a venue has plenty to offer across the board, but its fate is tied to this battered snack. Previous SlideNext Slide Critics' PickHow we score Has winter's generalised bah humbug disorder set in yet? If so, the perfect antidote can be found at a snug wine bar in North Melbourne, where the humble potato cake has received a glow-up for the ages. Shaped like a flip-flop – a child's size 10, at a guess – they're a hefty, triple-cooked beast. Rich and creamy innards are cased in a rice and tapioca flour batter enlivened with bicarb soda and a flash of sherry vinegar, which react into a filigree of startling crunch. The sound is what you'd get if you were inclined to chew fine crystal glassware into a microphone. It's like eating the Danish concept of hygge. This being a wine bar and not the neighbourhood fish and chipper, there's creme fraiche and lumpfish caviar to swipe these bad boys through, though just like any self-respecting local, they're fond of throwing in an extra one for free (a serve is nominally $16 for three, but the room is full of couples cooing over their unexpected windfall). Just add chicken salt and call them a late entry to the retro-nostalgia party that has seen Australian chefs embrace everything from Iced VoVos to vol-au-vents. The Queensberry Street hang is a great place to indulge your yearning for a kinder, simpler time. Austin Kangket and sommelier Nathan Schofield met while working together at Supernormal and took the plunge into doing things their way last year. Their ye olde shopfront is a beacon on a rapidly greying evening. Rough red brick walls and warm hued lighting are a dramatic code-switch from the street. Being primarily a wine bar (I think), Bear's is a place to ponder the great existential question: what is dinner, anyway? A menu of mini cocktails is designed to aid the inquiry: a half-sized negroni, Tommy's margarita and even a rye whisky and pony chaser that won't send you to the sobriety wall. The clever wine list runs to their theme of 'interesting wine from interesting producers' from all around Oz. Go by the glass and varieties such as gruner veltliner, garganega and marsanne muscle out old mates sauv blanc and chardonnay. Natalie Imbruglia proved you can have one hit and coast on it for the rest of your career, but Bear's menu is a pick-and-mix collection of club bangers disguised as snacky share plates. Produce comes from Natoora, an ethical supplier that connects sustainable, small-scale farmers directly with restaurants – hurray for hyper-seasonality and Red Bison potatoes. The proximity to the Queen Vic Market plays its hand in the kangaroo dimmies, with the lean macropod meat mixed with bacon for a bit of fatty heft. Dip them into black vinegar for happy days. They suffer from the classic construction issue of fried dimmies everywhere – the puck of meat pops out of a wonton wrapper with no consideration for anyone who might be wearing white – but I'm happy to see roo staking its rightful place on a menu like this. Prawn toast enjoys its current victory lap here, using the house-baked focaccia as its carby base and adding a sprightly burnt chilli mayo. Miso eggplant topped with puffed grains is a little mono-dimensional but makes sense as a companion piece to the pork belly. Twice-cooked belly in its cubist abstract form is tossed in a dressing of 'nduja and honey; there's plum adding its fruity sweetness and the bitter lilt of radicchio coming in from left field. It's grand. The sole dessert has me uttering a phrase so improbable it could be a secret code alerting friends to a kidnapping: I'll have the deep-fried Tim Tam. It's a timely point to mention chef Gareth Thomson is a Scot. His CV boasts some exalted Glaswegian spots; nonetheless, it's in his DNA to immerse popular confectionery items in roiling oil. This $15 Tim Tam riff crunches and squishes in all the places you would expect. The commercial vanilla ice-cream is fine, but the batter turns my mind irrevocably back to the only (potato) cake that matters here. I'm sorry to essentialise Bear's into one dish. This warm bear hug of a venue has plenty to offer across the board, but its fate is tied to this potato cake. It's part symbiosis, part suicide pact. Take it off the menu and there will be consequences.

Sydney Morning Herald
12 hours ago
- Sydney Morning Herald
‘A hefty, triple-cooked beast': Bear's serves the Goldilocks of potato cakes
This warm bear hug of a venue has plenty to offer across the board, but its fate is tied to this battered snack. Previous SlideNext Slide Critics' PickHow we score Has winter's generalised bah humbug disorder set in yet? If so, the perfect antidote can be found at a snug wine bar in North Melbourne, where the humble potato cake has received a glow-up for the ages. Shaped like a flip-flop – a child's size 10, at a guess – they're a hefty, triple-cooked beast. Rich and creamy innards are cased in a rice and tapioca flour batter enlivened with bicarb soda and a flash of sherry vinegar, which react into a filigree of startling crunch. The sound is what you'd get if you were inclined to chew fine crystal glassware into a microphone. It's like eating the Danish concept of hygge. This being a wine bar and not the neighbourhood fish and chipper, there's creme fraiche and lumpfish caviar to swipe these bad boys through, though just like any self-respecting local, they're fond of throwing in an extra one for free (a serve is nominally $16 for three, but the room is full of couples cooing over their unexpected windfall). Just add chicken salt and call them a late entry to the retro-nostalgia party that has seen Australian chefs embrace everything from Iced VoVos to vol-au-vents. The Queensberry Street hang is a great place to indulge your yearning for a kinder, simpler time. Austin Kangket and sommelier Nathan Schofield met while working together at Supernormal and took the plunge into doing things their way last year. Their ye olde shopfront is a beacon on a rapidly greying evening. Rough red brick walls and warm hued lighting are a dramatic code-switch from the street. Being primarily a wine bar (I think), Bear's is a place to ponder the great existential question: what is dinner, anyway? A menu of mini cocktails is designed to aid the inquiry: a half-sized negroni, Tommy's margarita and even a rye whisky and pony chaser that won't send you to the sobriety wall. The clever wine list runs to their theme of 'interesting wine from interesting producers' from all around Oz. Go by the glass and varieties such as gruner veltliner, garganega and marsanne muscle out old mates sauv blanc and chardonnay. Natalie Imbruglia proved you can have one hit and coast on it for the rest of your career, but Bear's menu is a pick-and-mix collection of club bangers disguised as snacky share plates. Produce comes from Natoora, an ethical supplier that connects sustainable, small-scale farmers directly with restaurants – hurray for hyper-seasonality and Red Bison potatoes. The proximity to the Queen Vic Market plays its hand in the kangaroo dimmies, with the lean macropod meat mixed with bacon for a bit of fatty heft. Dip them into black vinegar for happy days. They suffer from the classic construction issue of fried dimmies everywhere – the puck of meat pops out of a wonton wrapper with no consideration for anyone who might be wearing white – but I'm happy to see roo staking its rightful place on a menu like this. Prawn toast enjoys its current victory lap here, using the house-baked focaccia as its carby base and adding a sprightly burnt chilli mayo. Miso eggplant topped with puffed grains is a little mono-dimensional but makes sense as a companion piece to the pork belly. Twice-cooked belly in its cubist abstract form is tossed in a dressing of 'nduja and honey; there's plum adding its fruity sweetness and the bitter lilt of radicchio coming in from left field. It's grand. The sole dessert has me uttering a phrase so improbable it could be a secret code alerting friends to a kidnapping: I'll have the deep-fried Tim Tam. It's a timely point to mention chef Gareth Thomson is a Scot. His CV boasts some exalted Glaswegian spots; nonetheless, it's in his DNA to immerse popular confectionery items in roiling oil. This $15 Tim Tam riff crunches and squishes in all the places you would expect. The commercial vanilla ice-cream is fine, but the batter turns my mind irrevocably back to the only (potato) cake that matters here. I'm sorry to essentialise Bear's into one dish. This warm bear hug of a venue has plenty to offer across the board, but its fate is tied to this potato cake. It's part symbiosis, part suicide pact. Take it off the menu and there will be consequences.


West Australian
19 hours ago
- West Australian
King's Birthday Honours: Humble local musician and teacher Guy Ghouse receives Order of Australia
WA musician and teacher Guy Ghouse, best known for performing alongside acclaimed Noongar singer Gina Williams, has been recognised in this year's King's Birthday Honours. The guitarist said becoming a Member of the Order of Australia was 'an honour and humbling', but he was initially reluctant to accept the accolade. Williams, who received the same honour in 2021, said her musical partner was a worthy recipient. 'Guy, in his own right, has been an exceptional contributor to the WA arts and music community for a really long period of time,' she said, highlighting Ghouse's efforts to 'elevate' First Nations artists dating back to before their Noongar-language collaborations began in 2010. Ghouse was born in Perth in January 1969, 10 days after his Malaysian-born parents arrived in Australia on a Norwegian cargo boat. Boasting Chinese, Indian, French, Scottish, Irish, Portuguese and Dutch heritage, Ghouse is a third-generation musician. A defining moment in his childhood came when his parents moved to Fitzroy Crossing to teach music. 'I didn't do too well at school for a bunch of different reasons,' Ghouse explained, 'but when I went up to Fitzroy Crossing, I was learning via correspondence and was able to get my schoolwork done early so I could pick up the guitar and play.' In the Kimberley, the young musician was also exposed to remote Indigenous communities and fell in love with the culture and landscape. After borrowing his father's guitars, Ghouse bought his first guitar using money raised mowing lawns at age 14. Purchased while visiting family in Singapore, the red Fender Stratocaster was in honour of his guitar hero, Perth-based Shadows legend Hank Marvin, who has been in the audience at two of Ghouse's performances with Williams. While he first met Williams when she was presenting shows on the Golden West Network in Broome, they didn't start performing together until 2010. Six-time winners of Indigenous act of the year at the WA Music Industry Awards, the duo have released four Noongar-language albums, starting with Kalyakoorl in 2012 and most recently 2021's Koort. They also created the Noongar opera Wundig wer Wilura, which opened the Perth Festival in 2024. Ghouse, who was named best guitarist at the awards in 2020, said they copped 'quite vicious and racist' hate mail from 'keyboard ghosts' when the Noongar-language project began, but it soon disappeared. The 56-year-old said, the collaboration strangely feels like a natural progression from his early days playing blues in regional pubs. 'When I started to work with Gina and we decided to pursue Gina's language, it was so authentic and connected, meaningful on so many levels,' Ghouse explained from a Northbridge studio where he was recording a song for Albany's bicentennial in 2026. 'It was humbling to have the opportunity to play music in that way.' Ghouse and Williams recently returned from Japan where they represented Australia at the 2025 World Expo in Osaka. 'The Japanese people were absolutely mesmerised,' he said. 'So much so that they've invited us back.' Other highlights include performing at Australia House in London and at the 2021 AFL Grand Final in Perth. Ghouse said a 'lightbulb moment' came while he was teaching music in the remote Bidaydanga community south of Broome in the late 90s. A visiting health worker complained that her job would be easier if local elders learnt to speak a bit of English. 'I said 'Well, you're on this country, wouldn't it work better if you met them halfway and learnt a few words',' he said. Ghouse then wrote songs in Karajarri language with local musician Mervyn Mulardy to help connect Indigenous and non-Indigenous parts of the community. The musician said the Order of Australia honour is 'kwop', the Noongar word for 'good', and proof that a lack of tertiary qualifications should not hold anybody back. In 1989, Ghouse quit his studies at the WA Academy of Performing Arts to join the beloved multicultural Gunada Band in Broome. He later returned to WAAPA to teach the Aboriginal musical theatre course. 'Universities and tertiary institutions aren't the only avenues to achieving your goals in music,' Ghouse said. 'It takes hard work, love and passion.'