About
Cooking and writing have been a lifelong passion.
Over the years, this journal has given me the opportunity to share my favourite recipes, essays on food, and snippets about my heritage and my journey through life.
I have recently retired and now enjoy a quieter, more relaxed way of life
on the south coast of New South Wales.
Over the years, this journal has given me the opportunity to share my favourite recipes, essays on food, and snippets about my heritage and my journey through life.
I have recently retired and now enjoy a quieter, more relaxed way of life
on the south coast of New South Wales.
As background, I was born into the loving arms of a Hungarian migrant family in 1958. As a child I would sit at the kitchen table and watch my mother doing what she loved best:
cooking simple, delicious and nourishing, yet frugal, feasts for her family.
An artisan baker, her strudel dough and yeasted cakes were the envy of her fellow cooks.
Many remember my father as the gentleman barber who liked to be known as
'André the Great'. He had a quick wit and a quirky sense of humour; and was a
wonderful story teller. I feel blessed to have inherited these traits.
My German-Hungarian paternal grandmother worked a small fruit and vegetable
store in a market on the outskirts of Budapest when my father was a boy.
I like to imagine that my inspiration as a writer and cook stems from these humble origins.
I have combined my love of writing and cooking for many years. Inspired by friends and colleagues who were keen to hear about – and taste – my latest culinary endeavours, I would often find myself sitting at my red Olivetti tapping out multiple copies of recipes.
My journey as a food writer began in the early 90s, thanks to an editor who enjoyed
my essays and announced that he would make me a 'star'. For the next ten years,
I wrote a weekly column in his newspaper. I also enjoyed my four years of "fame"
as the voice behind The Ten Dollar Dinner on 666 ABC Radio in Canberra.
I earned the nickname 'Bizzy' juggling the role of promotions manager of a fresh food market with co-ownership of a cooking school and cookware store. Across a decade,
I managed a program of events that welcomed some of the world's most
esteemed cookery writers and celebrity chefs to Canberra:
Rick Stein, Charmaine Solomon, Margaret Fulton, Stephanie Alexander, Maggie Beer,
Elizabeth Chong, Geoff Jansz, Diane Seed, and Belinda Jeffery, among them.
It would be a fun and challenging, but completely crazy, ten years. My marriage of
almost three decades broke down, my father and my older brother died, and a loved one
was diagnosed with what was to become a chronic lifelong illness. Towards the
end, I was totally burned out, and simply happy to be able to walk away in one piece.
In 2011, I entered the realm of online journals and began writing in earnest again,
albeit in my spare time. The inspiration behind Good Things, the short title
of this little blog, stems from a book published in 1971 by English columnist,
Jane Grigson.* In the introduction Ms Grigson wrote: 'I feel that delight lies in the
seasons and what they bring us ... the strawberries ... the asparagus ...
the first lamb ... the freshest walnuts. This is good food'.
I share this philosophy and love nothing more than creating simple,
delicious dishes that celebrate the best of fresh, seasonal produce.
I live my life quietly, cooking to my heart’s content, and
spend my spare time at the beach, or travelling with my life partner, Peter.
My first book, The Barber from Budapest & other stories
- a memoir with recipes, was published by Parsley Lane Press in 2016.
Awards and honours
My journey as a food writer began in the early 90s, thanks to an editor who enjoyed
my essays and announced that he would make me a 'star'. For the next ten years,
I wrote a weekly column in his newspaper. I also enjoyed my four years of "fame"
as the voice behind The Ten Dollar Dinner on 666 ABC Radio in Canberra.
I earned the nickname 'Bizzy' juggling the role of promotions manager of a fresh food market with co-ownership of a cooking school and cookware store. Across a decade,
I managed a program of events that welcomed some of the world's most
esteemed cookery writers and celebrity chefs to Canberra:
Rick Stein, Charmaine Solomon, Margaret Fulton, Stephanie Alexander, Maggie Beer,
Elizabeth Chong, Geoff Jansz, Diane Seed, and Belinda Jeffery, among them.
It would be a fun and challenging, but completely crazy, ten years. My marriage of
almost three decades broke down, my father and my older brother died, and a loved one
was diagnosed with what was to become a chronic lifelong illness. Towards the
end, I was totally burned out, and simply happy to be able to walk away in one piece.
In 2011, I entered the realm of online journals and began writing in earnest again,
albeit in my spare time. The inspiration behind Good Things, the short title
of this little blog, stems from a book published in 1971 by English columnist,
Jane Grigson.* In the introduction Ms Grigson wrote: 'I feel that delight lies in the
seasons and what they bring us ... the strawberries ... the asparagus ...
the first lamb ... the freshest walnuts. This is good food'.
I share this philosophy and love nothing more than creating simple,
delicious dishes that celebrate the best of fresh, seasonal produce.
I live my life quietly, cooking to my heart’s content, and
spend my spare time at the beach, or travelling with my life partner, Peter.
My first book, The Barber from Budapest & other stories
- a memoir with recipes, was published by Parsley Lane Press in 2016.
Awards and honours
- Australia Day Achievement Award for leadership, innovation and service,
- APS Department of Industry, 2012
- Winner, Food Narrative Category, Best Australian Food Blog, Food Writing Competition 2013, SA Writer's Centre Inc/Food Bloggers Australia
- Winner, ACT, Australia Cooks, ABC, 2015
My sous chef
After a 21-year career in the Australian Defence Force and 16 years with the Australian Maritime Safety Authority, my handsome life partner and sous chef, Peter, is basking
in the joy of retirement. In his own words, he now 'does stuff' and enjoys
the simple pleasures in life: sitting in quirky cafés, drinking good coffee,
and people-watching. If a slab of chocolate mud cake comes his way even better. In his working life, English-born Peter travelled extensively, but now travels purely for pleasure. In his spare time, he is deeply engaged in researching his family tree, but also enjoys
the quiet indulgence of a good book.
in the joy of retirement. In his own words, he now 'does stuff' and enjoys
the simple pleasures in life: sitting in quirky cafés, drinking good coffee,
and people-watching. If a slab of chocolate mud cake comes his way even better. In his working life, English-born Peter travelled extensively, but now travels purely for pleasure. In his spare time, he is deeply engaged in researching his family tree, but also enjoys
the quiet indulgence of a good book.
* Footnote:
Interestingly enough, Ms Grigson was not the first to use the title 'Good Things'.
Florence White (1863-1940), who worked as a cook and housekeeper, was also Britain's first ever freelance food journalist. Good Things in England : A Practical Cookery Book for Everyday Use (1932) was one of four cookery books that she published, and is considered to be an essential source-book for traditional English cooking.
Interestingly enough, Ms Grigson was not the first to use the title 'Good Things'.
Florence White (1863-1940), who worked as a cook and housekeeper, was also Britain's first ever freelance food journalist. Good Things in England : A Practical Cookery Book for Everyday Use (1932) was one of four cookery books that she published, and is considered to be an essential source-book for traditional English cooking.