There is nothing humble about potatoes.
My wife is of Hungarian and German heritage. Growing up, she relished visits to her Grandfather’s home to indulge in all manner of Hungarian culinary delights.
The earliest form of baking began with Stone Age farmers who created the first flat bread.
In the history of spice, ginger would have to be one of the most famous and aromatic, besides pepper.
Figs have a long and colourful history. The Greeks considered the fruit a symbol of fertility, and it’s said fig trees grew in the Hanging Gardens of Babylon.
Radish is the comeback kid of the culinary world.
Brussels sprouts are mostly in season around the autumn months; however they are still pretty abundant during winter.
The first time I saw a piece Wagyu beef steak, my jaw dropped.
Surprising but true: archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies.
Sugar could be described as a pure carbohydrate, and it’s used all around the world to sweeten food.
Pavlova wouldn’t be half the experience without lashings of whipped cream. And, in the absence of whipped cream an ice-cream sundae would be just … a bowl of ice-cream.
A few years back, while picnicking at the Bunya Mountains, one of my children was almost hit by a bowling-ball sized Bunya cone which hurtled to Earth faster than the speed of sound.
Throughout my career as a chef, I’ve noticed an increase in the amount and types of customer dietary requirements.
A lot has changed in the world of food and cooking since I first became a chef.
One of the most important aspects of cooking is the recipe. Following a recipe is critical to culinary success.
I always find it funny to see a child try a lemon for the first time.
Onions are one of the most humble and least glamorous vegetables on Earth, but most cuisines would be unrecognisable without them.
I have a love/hate relationship with milk.
Coffee may not be food, but my life is unsustainable without it.
In my humble opinion, turnips are one of those good-old-fashion peasant vegetables … and I love them!