I had an offal time

It’s been two weeks in a row of unsatisfactory new meats leading into this week- week 21.

I was slightly nervous, especially because Tom the butcher had sourced some seemingly hard to come by Veal Sweetbreads. The thought in my head instantly is: can I redeem myself and cook a top notch and tasty meal for my weekly meat with a complete unknown? It’s about time I did! Continue reading

The chilly mountains provide

After the relative disaster that was the emu last week, you wouldn’t be wrong in thinking I came into this week slightly apprehensive about my next meat challenge.

Sure I cook meat all the time and generally do a bang up job, if I do say so myself, but something like that, especially when you broadcast it to many, can take a big chunk of your confidence.

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A tongue full of cheek

This week, arriving back from Bali early on Tuesday morning after a flight through the night and little sleep, meant an unproductive morning. That afternoon I had the amazing opportunity to meet Heston Blumenthal and watch a private rehearsal for his live show in Sydney that night thanks to one of my clients. If you don’t know who he is, copy and paste his name to Google and have fun watching his amazing food creations.

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Intermittent Fasting: an experiment

Last week I touched on the reflection point I have reached so far this year. In which I contemplated my health and some of my more strongly rooted reasons for seeking great health.

My mother being a constant source of inspiration for me, drives me to think about my health and do my best not to take it for granted. One of the things I use as a measure of this is a DEXA scan, which shows your bone density as well as overall body composition.

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