The great virtue of a diversified food economy, like a diverse pasture or farm, is its ability to withstand any shock. The important thing is that there be multiple food chains, so that when any one of them fails-when the oil runs out, when mad cow or other food-borne diseases become epidemic, when the pesticides no longer work, when drought strikes and plagues come and soils blow away-we'll still have a way to feed ourselves.

In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.