Paul Crossland
Recipe Developer
I started my career as a chef in Italy, where I learned that great cooking isn't about complexity—it's about respecting ingredients and technique.
The Journey
After training in Italian kitchens, I spent years travelling the world, cooking in different countries and absorbing techniques from every cuisine I encountered. Each place taught me something new—the precision of French pastry, the bold flavours of Southeast Asia, the simplicity of Mediterranean cooking.
Eventually, I settled in Australia and opened my own cafes. Running a kitchen taught me as much about efficiency as it did about flavour. When you're feeding hundreds of people a day, you learn what actually matters in a recipe and what's just noise.
These days, I'm a passionate home cook. I've hung up the chef whites, but the obsession with good food hasn't gone anywhere. This site is my way of sharing what I've learned—without the life stories, without the ads, just the recipes that actually work.
Philosophy
Every recipe on this site is built on the same principles I learned in professional kitchens: clear instructions, proper technique, and respect for the craft. I believe recipes should be practical guides, not content marketing. When you're standing in the kitchen with flour on your hands, you need information—not someone's memoir.