“Stop playing with your food!!” was often the cry I would hear as a child from my exasperated mother as I finger painted with my gravy and arranged ‘trees’ with the broccoli and ‘grass’ with my string beans. Well, some considerable years later I’m still fascinated and still playing with food. What other medium can satisfy the senses to such an exhausting extent? It encompasses the imagination, the exotic, romantic, the list goes on and on. I have yet to find any other substance that satisfies all my interests.

Travel
As a young person I was fortunate travel to many countries and experience the aromas, sounds and of course cuisine of the various regions. Now I don’t travel overseas as much but if I want a ‘foreign experience’, all I have to do is visit the markets and I’m transported back to the bustling narrow streets of Thailand, the heat of India, the strange sights and sounds of Nepal and the memories come flooding back. I can’t wait to cook up and smell the aroma of ginger, chilli, coriander and garlic, tumeric and bite into the crunchy stir - fry vegetables. For France and other European countries just the smell of freshly baked bread or pastries and coffee does it for me. They say an army marches on its stomach - I travel on mine to any far off country I wish to explore! Try it - it’s much cheaper and you arrive home safely!

Gardening
Not for me the neatly trimmed rows of Iceberg Roses or the blast of colour from rununculas and geraniums. Give me the fullness of parsley or the dark glossy leaves of Silver Beet, the sweet aromas of mint, rosemary and thyme to get my pulses racing (no pun intended!) My mother was walking around our garden recently and would point to a plant, flower or tree and say “What’s that one called?” and I wouldn’t have a clue. But ask me about the herbs, vegies and fruits that are growing and I can tell you the name, what they can be used for and any other number of interesting facts. There is nothing more satisfying than picking something fresh out of the garden and preparing a meal with it in the knowledge no pesticides, chemical fertiliser or other nasties have intentionally touched its pristine leaves.

Art
I love art - painting, sculpting and just generally creating and having fun! Food is a wonderful medium as it has so many versatile compositions. Imagine the colour of a terrine layered with red capsicum, purple cabbage, green spinach, against the pale creamy contrast of potatoes. Who can resist a platter of succulent fruits blasting the eyes with a whole variety of interesting shapes, textures colours and aromas. No wonder they are such popular subjects for Still Life artists through the ages. For something sweet and delicate there is the variety of cake decorating techniques, chocolate roses, marzipan fruits, sugar icing patterns -. I love the swirling contrast of white and dark chocolate, the texture of toffee crisp desserts -the list is endless. Presentation is everything - it can be a mediochre meal, but if it’s presented in an appealing, creative way, the eyes get a wonderful feast.

Friends and love.
The French have a saying “Zee English zey eat to live - but aahhh, zee Fronch - zey live to eat!”. I had the pleasure of living in Southern France a with a French family and every meal was a celebration, eaten and enjoyed at leisure surrounded by friends and family and extended family, talking, re-telling family anecdotes, the silence of a captive audience broken by the loud guffaws and squeals of laughter. The mottled shadows and warm breezes, pungent smell of garlic wafting in the air, enhancing the experience of al fresco dining. Magic moments. It’s been some time since I was in France and I wonder if today’s busy lifestyle has had any impact on these memorable repasts.

Of course Australia is a veritable cornucopia of tasty culinary wonders - the quality and variety of which I believe is unmatched. Our Coffin Bay Oysters enjoy world recognition as do our wines, cheeses, olives and other gourmet delights. The modern trend is moving away from smothering the natural flavour and texture of food by covering it in rich butter sauces or batter casings. We are now enjoying a cleaner more natural flavour in our food that has been unmolested.
One of my most memorable meals was in the board room of a well known beer maker where a well known foody provided lunch consisting of large succulent oysters, prawns the size of small lobsters, smoked flaked salmon accompanied by fresh crusty bread and quartered lemons. For plates we used newspaper and lots of kitchen paper to wipe the fingers afterwards - if they hadn’t already been licked clean enough! Simply memorable!

Whenever I entertain I try to recreate these special moments. It gets my blood pumping to carefully plan the menu, the table setting, colours I’m going to use, the music, guest list, setting the right mood whether romantic, lively, relaxing whatever - it is a finely orchestrated event and I love it! Food brings people together especially if combined with the excitement of a special occasion, weddings, birthdays, anniversaries, Christmas - any excuse for a get together I say!

It always give me so much pleasure to see people tucking into something I’ve made and coming back for more! Eating is only the destination - travelling down the exciting road of discovery with food is the fun part! Bon Appetite!

My favourite quote:
“ Life shouldn’t be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways – chocolate in one hand and martini in the other, body thoroughly used up, totally worn out and screaming ‘Whooooo hoooooooo – WHAT A RIDE!!!”