Australian journalist living in Hong Kong since 1988. Started cooking and collecting cookbooks in my teens, notably the food of Southeast Asia when I studied Indonesian and Asian Studies at High School. During my time in HK I've fallen in love with NE Asian cooking (China, Japan, Korea). I ran my own restaurant here for a while specialising in Asian regional fare. My wife and I even a few new dishes based on our travels, eg bamboo steamed fish with galangal, fresh turmeric and dill. I love gardening and grow many ingredients. i lived in Vermont, US in 1976-77 and am familiar with some cooking and wonderful produce of New England and Quebec. I've been a Rouxbe member for a year and it's really helping fill the many gaps (rift valleys) in my skills. The emphasis on technique is just brilliant. I browse the content as much for entertainment as education.