Where film can eat up story, theatre needs space and breath.

The whole notion of never growing up is incredibly intense and emotional.

I realise that there's something about fantasy, whether it's written by the Grimm Brothers or J. K. Rowling or Thorne or J. M. Barrie, that it gets closer to the human experience than realism every could.

I did a couple of short films when I was in Scotland.

There are some actors who see a show as something to do before going out.

For me, there is a real line between something being the worst thing in the world and the best thing in the world.

I do like horror films, but I wouldn't ever be interested in putting a horror on stage - blood doesn't equal horror.

How do we compete with the 3D superscreens at the cineplex? We just make it better - because theatre is better because it's live. Instead of trying to be like the poor cousin, we need to accept that we're the king.

I suppose what I aspire to do is to make it easy for the audience to connect with a story.

There are always discussions about casting stars in lead roles in theater - especially when you're working with commercial producers - and it's not something I'm against, not at all. But any casting has to be right for the project.

Some actors just have a quality, a way of combining music and character and story, where everything just falls into place.

Only when you don't impose things on it do you get real political theatre.

The idea of audiences becoming part of the show is, I think, where theatre is going.

When you tell a story that you know is having an effect on the audience, that, for me, is the transforming thing.

The more everything gets digitalised, the more precious the live experience of going to the theatre is.

My need is about communicating the whole, and when the whole is there in the text and in what the actors are doing, then it doesn't need 'frou-frou,' as I call it.

I'll always have a relationship with Scotland.

Theatre is a playground. It really is, and we should use that playground more.

You can only really get to any truth by telling peoples' stories.

We never want to update 'Black Watch,' because it's about a moment in time, and through that moment, it manages to speak about Afghanistan and all other wars. This play is 'about' Iraq, but it's actually about every war that's ever been or will ever be.

We're all so busy we don't make time to enjoy our lives, good company and good food.

Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.

My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana's gravy recipe.

I think restaurants and family homes and stuff are about conversation and about chatting. Food is there because you want to enjoy it and have fun with it but I'm not there to study it - I'm there to spend time with my friends.

My affinity for beef extends into my home life, so you'll notice canvas prints of cows, a cowhide rug and prints of Smithfield meat market.

On Christmas morning breakfast is always thick slices of ham, thick white toast, butter and pepper - oh and a glass of fizz!

Yes, I am a judge on 'MasterChef,' where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.

I'm a culture person when I'm working, so my downtime is beach time: sand, surf and a barbecue.

The most used thing I have is my wok. I prefer it to a pan or pot. It is my wonder. They're really easy to clean, I am a lazy cook like that, so it appeals.

As I'd travelled, I'd seen more and more people drinking rose. Given the amount of grapes we grow in Australia, I just said, 'Why wouldn't we be making rose?'

In our family a whole ham on the bone would be bought three days before Christmas, and then stored in a pillow case and left in the fridge so anyone can take the huge thing out and slice it.

The food I had as a child was not complicated, but by heck it was tasty. My Nanna's cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.

I have to admit to not being a great turkey fan unless they come from Paul Kelly at Kelly Turkeys.

People think the restaurant industry is hard and takes no prisoners, but so does baking, so does retail and so does bus driving. You can't blame your job.

I want people to throw on a hat, head out into the outback and see the real Australia. You can do it how you want - independently in a 4WD, camping under the stars, or being treated like a king in a luxury homestead or on a cruise.

Sydney has the world's best swimming pool. Walk through the Botanical Gardens and you come to the Andrew 'Boy' Charlton Pool on Mrs Macquaries Road, with incredible views of Finger Wharf and the Harbour.

I never use organic vegetables. Why would you want to? The idea of taking a courgette grown in a third-world country in an organic field, packed into a polystyrene box, flown across the oceans, washed in chlorinated water, packed into a foam box, driven halfway across the country, wrapped in plastic and stamped 'organic,' what's the point?

Street stalls, be they in Korea, Thailand or anywhere else in Asia, in a covered market or simply on a street corner with a few brightly coloured plastic stools and tables, are my favourite places in the world to eat.

The culinary world is a fascinating place that has been influenced over the centuries by culture, religion, fashion, war, art, science and, more recently, globalisation.

Raft Point is among the greatest examples of ancient indigenous art we know of.

I have no qualms with people who want to be vegetarians; it's just foolish. They are missing out on the best things in life: meat, cheese, proper Christmas pudding.

Those who know me well will tell you that I love a market, and when I say market, I mean food market. No matter where in the world, they allow me to soak up the culture, to hear the rhythmic chattering of the local people and traders, and take in the all-important smells, pungent and intoxicating.

I ate some really amazing food in Thailand. I had river turtle, and dried rat, which was quite chewy and interesting and a bit like biltong.

My father did lots of things. He had an orange-juice factory. He did real estate. He did commercial selling. He was always up and about doing all sorts of weird and wonderful things and being adventurous. I always admired his self-discipline. He was very good at getting everything done. He was very tidy.

My nanna was an extraordinary lady, and a good old-fashioned cook. She'd just be pottering around, cooking dinner for 25 people on a wood-fired stove without a problem.

What I'm trying to do as an Australian is to say to people, 'You've got to go back out to Australia,' because there are rural communities that really rely upon tourism to continue to go.

I love the island of Majorca. I love the beach at Cala Ratjada, which is on the far side of the island where not many Britons go.

Fish and chips by nature are greasy, so we put vinegar on it and we like it because it helps our digestive system. The vinegar breaks down the fat.

Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of mine.

I got quite into Spam once, in Korea. On their Thanksgiving, they give boxes of it to their friends. I fry it in batter with herbs wrapped around.