Scrambled eggs is one of those topics that for some reason I am very picky about. There are many methods to make scrambled eggs but for me there is but one way. What I absolutely hate is when I recieve and broken up omlette served as scramble eggs. Scrambled eggs should be wet, creamy and […]Read more "Heston Blumenthal vs Tradition – Scrambled Eggs"
As a chef, I know that the act of choosing ingredients is a very deliberate thing. I suppose this is why it amazes me that leading Australian companies are still managing to make some pretty rubbish choices. With all the public concern that KFC endured over their use of palm oil, and there eventual switch […]Read more "Hey Woolies, enough with the palm oil!"
Sunday marked the last day of the fringe and for me that meant one last fringe event. What better way to finish off the fringe then with Double Shot! Coffee Fiesta. A full day exploring, tasting and experiencing all things coffee. I am the first to admit I have become a bit of a coffee […]Read more "Double Shot! Coffee Fiesta"
So proud of this review in The Advertiser’s Food Guide and even a special mention for my dessert!Read more "The Advertiser Food Guide Review"
Im so proud to have been acknowledged at the South Australian Restaurant and Catering Awards for Excellence as this years employee of the year.Read more "SA Restaurant & Catering Awards 2013"
Valentines Day is one of those days, as a chef you half look forward to because you can be creative and have fun with a once off menu and half feel anxious about how busy it is going to be and how high everyones expectations are. You dont want to be the guy that ruined […]Read more "Valentines Day at The White House"
Awhile ago I was on the search for a good carrot cake recipe, so I put the call out on facebook and in no time I got a hit. The power of online social networks. I gave the recipe a go and the result was fantastic. The key to this recipe is the moist yet […]Read more "Mmmm… Carrot Cake!"
I still remember my first sink or swim moment, it was in the first few weeks of working at the Grand Chifley and there was a cancelled flight at Adelaide airport. All the chefs had gone home and 200 stranded flyers were sent our way with food and drink vouchers at 10pm. At first I […]Read more "The Journey Continues!"
[At the time this review was written I was not working for The White House, I have since taken a job at this restaurant as the Sous Chef] The White House would have to be one of my favourite restaurants in the Adelaide Hills. I had been to the White House a few times for […]Read more "The White House – Restaurant Review"
So excited to have my Lentil Soup recipe (check it out here) published in the first issue of Gram Magazine Adelaide.Read more "Gram Magazine Article"