Monday, 7 May 2007 by Hock
It feels only like yesterday that I was six years old and learning how to cream butter and sugar, making piklets and heating the gem iron for the ginger gems that we would eat every Sunday afternoon (the first photo is my family's original 50 years plus GG iron).
Who would have thought that it would lead to thermal circulators, pacojets, tapioca maltodextrin, sous vide feijoas, porcini powder, (not all on the same plate mind you) super talented French chefs, most excellent food writers and a little bit of travel in between.
Big props to Mum and Grandma of course.
If you click on the images for a closer view, don't feel repulsed by my photobucket username, the site chose the name (hock_bucket) for me, nice huh?