If my subconscious could speak, it would probably say this: Happy birthday! Congratulations! You are now a quarter of a century old. Cong...

One of my picture/poster ideas generated for the Sustainable Campus Collective, UWS Hawkesbury Waste is probably not something that is hig...

chilli ristra in the making It's Valentine's Day today, there are one hundred and sixty-eight hours to the week, twenty-eight da...

Revealed: the glyphosate research the GM soy lobby doesn't want you to read Changes need to be made. Chemical applications containing...

Stephanie Alexander's Kitchen Garden Companion is a book that I've long been craving. I spent a whole afternoon at Kinokuniya books...

Ahh, Melbourne! We haven't known one another for long, but there's something I must confess. You weren't quite what I expected ...

Do you ever wonder what you're doing with your life? I mean really ? Do you ever wake up thinking 'Gosh I think I'd like to be ...

So last week I found out.. I somehow managed to score the front cover shot for issue #14 of American publication: 'Desserts Magazine...

  I haven't had time to blog much in the last month or so. There have been some pretty big things on my plate recently. Big BIG things,...

I can just imagine myself striding purposefully across the dark carpeted floor, yet feeling for each step tentatively as if learning to walk...

cherry tomatoes from my garden It's that time again when we can wipe our slates clean of all things passed and start anew with fresh r...

Celebrity MasterChef is set to air at 7:30 tonight. For a fleeting moment a short while back, I was under the impression that it was going...

PS. my blog has finally moved home to http://aficionado-x.blogspot.com/ Hello new blog! Goodbye ridiculously irrelevant url!

To mark the World Congress on Oils and Fats and 28th ISF Congress held in Sydney from the 27-30th of September 2009, Foodservice Magazine ...

" Food becomes blood, blood becomes heart and brain, thoughts and mind stuff. Human fare is the foundation of human culture and thought...

  I want to say a BIG thank you to the good people at Everten Online . I experienced what Julia on MasterChef refers to as a brain fart, ...

  I rocked up to Ultimo TAFE last Thursday to enrol in the second semester of the retail combined baking and cake course. It seems that his...

Last months edition of Gourmet Traveller covering the "Best of Italy" with a four page spread debating various bolognese recipes ...

The moment that we've all been waiting for has come. Aaron has finally left the MasterChef kitchen and not a moment too soon. From me...