I'm 22 and live in Sydney with a spunky bass player and a fish named Romulous. Our kitchen is bigger than our bedroom and our bellies are going the same way. I like to experiment everytime I cook and plan our meals from scratch by considering complimentary flavours and textures. I try to keep things fairly healthy, low on dairy and high in vegetables but deserts are way too fun to cook! Profiteroles puffing up the oven is hilarious fun!! Fortune cookies, more-ish cakes and other bad-for-you delights. I enjoy challenging myself, especially with fancy-pants deserts :) All scones to be burnt on the bottom and way too squishy on the inside. "Almost inedible" is what you want; it means people have to make an effort to eat. ;) The realisation that every dish at every restaurant can be recreated at home. Turns out the recipes aren't kept secret in a vault underground, only to be read by chefs in their twentieth year of chefery! Who knew?! A recent vegetable bake that was more of a vegetable slop. Any tomato is too much tomato, -apparently-. SIGH!