Other than Dubbo where else have you worked? Robe, Kingston, Naracoorte, Tintinara, Lucindale, Broken Hill.
Why did you become a Chef? I really don't know. It's just all I was going to do. Being able to travel and work always appealed to me.
How many hours per week do you spend in the Kitchen? 30-60 hours
What do you like most about creating delicious food for people in Dubbo? Using their produce. Dubbo has an amazing local produce scene, with great variety. The people of Dubbo are really lucky to have that.
What culinary changes would you like to see in Dubbo? More eating out options on a Sunday night. It's the only night of the week that I ever have the energy to go out for dinner.
What do you love most about Mother Clucker Eggs? The freshness! Because of the personal contact I have with the producer, I always know exactly when the eggs where collected. I am going to add that when it comes to hard boiling the Mother Clucker Eggs, the freshness can make them a nightmare to peel hahaha.
Why did you choose to use a pasture-raised free range egg over the other types of eggs available (i.e. caged, barn laid, shed based free range)? I love knowing from where and who they come from. Real free Range eggs have a qualities that caged, and barn laid just don't have.
If you had to choose a career other than being a Chef what would it be? Horticulture, I like to grow food too.
When you are not cooking for us, what do you enjoy doing in your spare time? Camping, Kayaking, fishing, travelling, gardening.