I'm a carnivore so I just love cooking meat. I grew up on a farm as a kid and we raised beef and lamb and pigs. I remember shooting ducks, kangaroo and rabbits and experimenting with all kinds of ways to cook them.

 

The acid test for my meals are the three kids. If it disappears quickly I know I've hit a home run.

I've been experimenting a bit with venison jerky lately and another big success I had was cooking yorkshire pudding a few weeks ago served with gravy. They disappeared really quickly. Had a big hit with a steak pie I made that had half a bottle of Shiraz in the filling encrusted with puff pastry and short crust. It was the bomb.

 

I love making foods where the kids can help out. They love to be involved and it doesn't take much supervision if the dish is fairly simple.

 

 

I think the dishes I prefer to cook are traditional and contemporary anglo-australian. Love to cook fresh, simple flavors and foods which are highly nutritional.

 

Tasmania has brilliant fresh produce. We live in the vegetable bowl of Tasmania right near the famous Forth Valley where carrots, potatoes, tomatoes, capsicum, peas, broccoli, and many others are produced. The fruit here is fantastic and also our beef and lamb are superb. Clean and Green and fresh.