Why a Cooking Blog?

 
Ever wish you had rich a food heritage?

Perhaps like Neil Perry - with a butcher for a Dad who wasn't afraid to mingle with the Chinese in the '60s and show Neil the balance and harmony of Chinese cuisine. Perhaps like Luke Mangan who's early exit from school, influence of his older brother, and amazing work ethic at such a young age granted him the opportunity to work and learn under Herman Schneider. Perhaps like Kylie Kwong who learned the art and fundamentals of Cantonese cooking under her mother's side of the family, and then went on to gain experience cooking at Rockpool, Wokpool, and Restaurant Manfredi.

I wish I had a rich food heritage.

But then again wishing doesn't make it so.

I inherited a sensitive palate from my father and a childhood of bland english-style food from my mother.

And so... "That which does not kill us makes us stronger".

After leaving home and the country and moving to Sydney I discovered a whole new world, the promised land of flavour sensations. Flowing with milk and honey. Also flowing with Thai curries, Malaysian laksa, Japanese sushi, fresh fresh pasta, amazing tasting pizzas that were not from chain stores, and chinese food that was markedly different in flavour and texture to the chinese served at the country bowling club.

My family thought I was crazy to eat raw fish and tofu among other things. "If you don't cook the fish right through it could kill you!" shouted my mother. My brother gave me a live demonstration on his kitchen bench of how tofu bounces, and (as everyone should ought to have known) should thus not be eaten.

But then they went back to their burnt chops and beans that had been cooked bi-carb soda, and I was glad I was not there.

So why a cooking blog?

I have been cooking and trying out different recipes for many years now, but have never collected them in one place. So here's my chance.

But then there's you as well. I hope that you will enjoy the recipies and adventures I publish here, and maybe even give me a little feedback - your thoughts and experiences.

With all that collective wisdom - who knows - I might even end up one day with a rich food heritage.