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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

The Q Word

December 11, 2019


November 14, 2019

Mercenary Story

October 17, 2019

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January 7, 2019

     Let me tell you about a timeless being who just happens to be real. Someone who has brought comfort, joy and satisfaction to a majority of the 100 billion people who have walked this earth. This story encompasses epochs and empires - a heroic tale, huge...

January 7, 2019

Butter, like cheese, is a top way to preserve the nutrients in milk. Placed in animal-skin bags, milk morphs into butter by simply shaking the bag. The operation can be sped up by tying the bag to a stick and shaking it harder, or even by hanging the skin from a tripod and...

November 26, 2018

Thirty years in the making. A whole lot of blood, sweat and beers; a hundred thousand kilometers walked and run in something like 200 kitchens. Eighty thousand hours worked; probably a million meals cooked and I don't know how many onions peeled.

With great care, lots of lo...

November 2, 2018


            The peace of a morning prep was suddenly shattered by a crackle and bang. The six-slice vertical toaster had shorted out. Dark smoke rose from it, pestilent and foul and an awful reek filled the kitche...

October 18, 2018


     With all the section megastars, gun chefs, dessert divas and culinary kahunas it's easy to forget the unsung heroes of the kitchen – the dish washers and kitchen hands. Anyone who thinks these are obscure or ignoble roles has not worked in a serious...

September 30, 2018


     I've worked in some sweat boxes - kitchens as moist and stinky as a wrestler's jock strap, but for true hard-core cooking action there can't have been much tougher than a wartime submarine's galley. From the primitive subs of the Great War, through...

September 16, 2018

     Approaching the row of hissing bench-top steamer ovens, I remembered what Lloyd the Sous Chef had said about opening them - be bloody careful! Behind me I could hear his curt commands to the line of busy chefs and cooks, and the ceramic clatter of many p...

September 7, 2018

      One evening, pure evil visited the kitchen. We had cook's knives and they had .38 calibre revolvers. For a gut-wrenching moment it looked like it was on. Maybe I've seen too many movies but I could see gun muzzles flaring, knives slashing and blood...

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