I am a socio-historian, at the University of Sydney. I began cooking at the age of 7 or 8, under the tutelage of my father, mother and elder brother. I worked as a kitchen hand at N.S.W Parliment House for a time, which was very useful; it was a real privelige to see professionals at work.
My favorite things to cook
I love slow cooking; pork belly and gravy beef, etc. I cook a great deal of Chinese and Indian food, as well as Maghreb cuisine, traditional English and Irish. I am still getting used to Italian cooking. (my wife loves it, I'm not so keen). I also love Cajun, traditional Mexican and Eastern European.
My favorite family cooking traditions
Christmas dinner. I'm very proud of this, having helped create the tradition. My elder brother and I make demi-glace Espagnole with pork and turkey deglazings, potatoes stewed in butter, orange flavoured plum pudding with Triple Sec, roast turkey and pork with 3 kinds of stuffing. It's great!
My cooking triumphs
Traditional Day of the Dead Mole. It worked out sooo well! The chocolate/tomato/chile sauce was magickal. Also Murgh Biriani and Chinese fried rice which was identical to the Chinese restaurant version.
My cooking tragedies
Ruining a huge, quadruple batch of fruitcake. The dried fruit and other ingredient was so expensive and I ruined the lot. It was horrible!