About

I love food. I love it’s smells, it’s textures, it’s tastes, it’s colours, and all it’s memory inducing qualities. I love how it can bring people together and give even the oddest groups of people something to connect over. New ingredients and combinations excite me and that’s why I am always trying new cuisines and new ingredients. Although on a weeknight I’m only too happy to go back to classic combinations that I know and love. I have mainly worked in hospitality and have studied a few different subjects at university and Tafe, including Fine Arts, Architecture, and Teaching. It was only on a year long trip to Central and South America, that I finally realised that all I want to do is cook. Cooking gives me the right balance of creativity and structure from the point of choosing what to cook, to buying the produce, to cooking it and finally enjoying a meal with friends. Designing and taking photos of my cooking experiences adds another element of creativity, and I am learning more about it as I go along. Not everything I do works but it’s all part of the experience!

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8 thoughts on “About

  1. I love your blog. Everything is nice and fresh and inviting. I love everything I have seen so far. Thanks for liking my poppy seed muffins. Much appreciated.

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  2. Very nice post. I simply stumbled upon your blog and wanted to say
    that I’ve truly loved surfing around your blog posts. After
    all I’ll be subscribing in your feed and I’m
    hoping you write once more soon!

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  3. Hi! I love your instagram feed and I feel the same way toward food and people as you! I would love it if we could connect / collab together. Let me know! Cheers, Rachel

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  4. Wow! Lovely photos, fab recipes.
    My tip for mayo is that it needs to be made in the bowl attachment of a stick mixer- super easy. I make alioli this way all the time & it always works; Clove of garlic & an egg (straight from the fridge is fine), blitz. Add a slurp of olive oil, blitz, slurp more of oil, blitz & keep going like this until it is emulsified. Switch to grape seed oil & blitz, add more grape seed oil until there’s about 300ml of alioli. Blitz. Add lemon juice, salt & pepper to taste. Blitz & enjoy! When it’s to be served with seafood add more lemon juice or try lime juice & lime zest.
    Let me know how you go?

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