⏱️ Enjoy with your favourite beverage | 3 min readThere’s something deeply satisfying about working with Abrolhos scallops – these pristine gems from the islands off Geraldton represent some of the finest scallops you’ll find anywhere. I source mine through Fair Seafood SA, who work with fishers in the Abrolhos to bring these to Adelaide with full traceability. What draws me to this dish…
⏱️ Enjoy with your favourite beverage | 3 min readPicture the Grand Canyon at sunrise. You’re standing at the rim, looking down into that vast carved space. The canyon itself – that absence, that void – defines everything. The rim is your boundary, the edge where solid ground meets open air. Step beyond it, and there’s nothing to hold you. That’s how I learnt…
⏱️ Enjoy with your favourite beverage | 4 min readWith a handful of thoughtfully chosen utensils, it’s possible to bake everything from crusty artisan loaves to delicate laminated pastry, confidently and consistently. Whether you’re working on a weeknight loaf or a special weekend tart, the key lies in technique, temperature control, and the right tools for the job – not in crowding your drawers with clutter.
⏱️ Enjoy with your favourite beverage | 5 min readI was reading about Shokunin recently – the Japanese concept of craftspeople who dedicate themselves to perfecting their technique through patient, deliberate practice. A sushi apprentice might spend three years learning to cook rice properly before being permitted to touch fish.
⏱️ Enjoy with your favourite beverage | 5 min readIn 1981, three Army utensils positioned over the heart became the catalyst for a profound change in my life. This is the story of sliding door moments – from the Armoured Corps to dentistry to discovering my true passion in food and photography.
