I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.

And now to sleep, to dream...perchance to fart.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

Only Texans and Jews understand brisket

We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show. They have a signature haircut, a year into the business, or a branding arrangement with a shoe company. I don't really relate to that. I guess this is the world we live in now.

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.