Foods, like many things in life, come in and out of fashion and often no one knows why. They disappear for a while, only to return with more vehemence some time later, but here’s my take on what's hot and what's not right now...

Recently I was asked to promote a company that prides itself on being the best free range chicken company in Australasia, producing a huge amount of poultry each week across the whole country. At first I must admit I was hesitant, thinking it was yet just another mass produced food product.

You may have heard recently that licenses have been granted to farmers in specific areas of Australia to "trial" the planting of genetically-modified (GM) canola seeds. While that may have come as a surprise to many, what surprised me was how little debate it shook up.

I love this time of year when the weather starts to heat up; barbecues are getting cleaned and prepped, markets are stocking up with spring foods, new vegetables and delicious seafoods.

For many people, breakfast is the most stressful meal of the day, eaten either on the go, in a rush, or perhaps not at all! But like most nutritionists (if not all of them), I believe it to be the most important meal of the day and time should be set aside to prepare, sit down and enjoy a good brekkie...

Like anything, anywhere, things can — and invariably do — go wrong in the kitchen. Whether it be in the home or commercial kitchen, mistakes often happen — and yes, even to the best of chefs!

There's been so much talk lately of reality TV food shows and swearing on TV that the subject even reached the Senate. I couldn't believe it!

Well over a year ago, in the middle of the northern hemisphere winter, I was filming in China and went to Guangzhou, Shenzhen and Hong Kong to do some research. I used to love walking the back streets and looking at the various food, herbal and medicine shops...

A few weekends ago, I was invited to a friend's house for a family barbecue, and as is the Australian custom to never go to anyone's house empty-handed, I had to think of what I could take. As a chef, I think everyone probably expects something a bit different and special from me which looks and tastes great.