I’ve spent the last few nights as a private chef to two delightful Australian couples from Adelaide, I’d loved to have been able to show you all shots of the food but as they were eating in the kitchen I thought taking photos of the food might have seemed a bit odd. Added to that I was on my own without my 11 year old photographer, Fraser. That said there was a little bit of leftovers for us tonight.

Anne and I have been married for almost 17 years now and it still gives me huge pleasure to see her face light up at the diner table after she’s had a hard day at work. It’s probably not fashionable these days, but who cares, I adore my wife. She works so hard, at work and also studying for an MBA, that our family meal becomes so important to connect with each other and the kids.

Pork Scotch with Spiced Red Cabbage, Pureed Carrots and Herbed Cous Cous

Eating good food is such an important part of our lives, even if they are left overs from a job. I find that meals at home always end up as experiments, either with the food or in this case with the presentation. After all there is no finer way to express your love than to prepare a meal for those that you care about that helps to melt away the troubles of the day.

Now all is quiet, Anne is working on her next assignment and the kids are in bed, leaving me by the fire with the dog writing this. It’s a contented silence around the house after we’ve talked and laughed together around the table. Happy Days!

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