©2018 by 200 Kitchens. Proudly created with Wix.com

For three decades I've been a gypsy knife-for-hire in the super-heated world of professional cooking. Now I've written a memoir about my unique journey and it's a trip I'd love you to take. Come and see the remote resorts and feral jungles of tropical North Australia. Check into a neurotic grand hotel in Switzerland and enter the corporate skyscrapers of London and Melbourne. Party all week long at giant outdoor music festivals and slip backstage with the superstar TV chefs. And with many other stops along the way.


200 Kitchens is not just packed with food and cooking - it's also about amazing places and bizarre situations. I also want to give you a taste of the dangerous physicality and mental pressure that cooking professionals must cope with. My story is down-to-earth, full of love and good humour, and told with a deep respect for the joy  that the world's oldest pleasure can bring.



200 Kitchens is available at the links below.





ebook and paperback



For  more information on upcoming books visit the

Bushbrother Books website







This blog features all new material not in the book - more true tales of the kitchen and posts where I put one particular thing on the chopping board and slice it wide open for your edification and entertainment. So turn up anytime you like to see what's new on the menu and sample some of my thought-provoking, laughter making and mouth-watering stories.

 Recent Posts


January 8, 2020

The Q Word

December 11, 2019


November 14, 2019

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January 8, 2020

Amuse-bouche are complimentary bite-sized serves of finger food to amuse the mouth before starting on the menu. Here are some tasty little morsels for your optical entertainment.

Mistaken identity

Naughty but nice


Flaming betel paan!!

Souma's ultra-intense animie food...

December 11, 2019

It’s a new café in your manor; you feel like supporting it with your custom and you order something simple - a slice of ham and cheese quiche with a garden salad. It’s not just altruism– you’re hungry too, but when the food arrives and you begin to eat, any sense of the phi...

November 14, 2019

It’s the biggest horse-race of the year and we’re cooking in a track-side marquee. Well-dressed, drunken men barge in and start cutting up lines of white powder on a work-bench. Another urinates on the ground next to boxes of cutlery and food. They yell and swear when told...

October 17, 2019

It didn’t get more mercenary than this. On the horizon - 3 billion dollars worth of marine hardware.

Behind me - a gargantuan industrial complex that moved 9 billion dollars worth of product each

year. I was cooking for the workers at one of the biggest coal ports in the worl...

September 22, 2019


When I started out, the restaurant industry drank from a stream of black money. Hospitality was, as the Japanese call it, a water trade where money flowed in and out. This state of affairs was normal, natural - qu...

September 10, 2019

From beneath my feet, in the public bar below, came a sudden roar and shriek of voices, then floor-shaking bangs and the sound of breaking glass. It was sounding like the bucket of blood had flowed over. It had been just another night on a five-week contract at a big old st...

August 21, 2019

While setting up the BBQ station on the restaurant’s deck, I had the feeling of being watched. Around me the visitors to the Crocodile Zoo and Farm sat drinking coffee and juice and the front-of-house-staff were setting up for lunch. No one was looking at me, but the sense...

July 27, 2019

Sal and his wife owned and ran a trendy inner-city cafe. All shiny surfaces and modern-as-heck furniture, it was the new kid on the block. Already popular with the local literary and film intelligentsia, the pavement tables were always full as meetings went down and serious...

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