I think the thing that I get most excited about is the fact that I know I'm gonna have a great match. That's when I get the butterflies. When it's just a regular match or something like that, I may not get that.
When I was 11 my friend's mom made a peanut butter sandwich. I ate the sandwich and was like, 'I'm never eating anything else again.' And I still eat peanut butter every day. I would put peanut butter on a steak.
If in 1989 I said, 'I have an idea: Bottle water and sell it. And charge more than a beer,' they would have chased me around with a giant butterfly net. The same with paying to watch a television station.
I don't paint butter dishes, doilies, or hummingbirds in my garden. It's more raw, I suppose. But it always creates a reaction.
Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.
A lot of old Australian bakeries used a lot of trans-fats but I just wanted to use quality ingredients - butter, cream, custard - to produce a high-quality product.
I'll put a 25-kilogram bag of sugar over each shoulder and run up the stairs with them when we're loading ingredients that have been delivered, and I'll hold 25-kilogram blocks of butter at shoulder height to build arm strength as well.
Mom was a school teacher, and she had to be at work at 7:30 every morning. So Dad was in charge of us three kids around the breakfast table. He always made it creative: he did the bananas with the smiley face and the eyes with peanut butter on top, made us drink grapefruit every morning even though we had to do it holding our noses.
Bread's so important for me, it makes such a difference. I like it with a lovely bit of cheese on it, sometimes just with butter, or with some fresh soup.
I love the garishness of the '90s - the giant platform shoes, the sparkly butterfly tops, the chokers.
