The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane. It's pure government policy.

I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived.

Sometimes life hits you in the head with a brick. Don't lose faith.

I go to Perth a few times a year and I love going there.

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

I've become good at judging whether a girl wants to be around you just because she's after your status or because you're popular.

When I was 19, I began work at a French sourdough bakery in Balmain.

In the end, you have to do what makes you happy - the people who love you and are around you are all that matters.

Chocolate fondant, creme brule, and sponge cake with jam, cream and fresh berries are always winners.

Whether it's a leaf from a tree, the supermarket or person, everything is art and movement, it's all inspiration.

I'm a bit of a thinker so I think a lot, and process a lot, and it always evolves into something different.

Growing up and walking around the supermarket, lollies were the thing that gave me that kind of kick, and you'd expect lots of them. It would be that or a pack of cake mix which got me into food.

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.

When I'm working and I need to taste food, I use a small spoon or eat a small piece, rather than wolfing down an entire piece of cake.

I'll eat a bowl of bircher muesli for breakfast and I really like fresh carrot, orange, ginger and mint juice.

I don't get time to go to the gym often, so I exercise on the job.

There were some flavors that didn't work, like doughnut-flavored Tim Tams.

If I hosted a high tea at home it would be an Italian aperitivo-style high tea. I'd make little meatballs with lemon puree and mozzarella centres. Or maybe little schnitzel sliders with coleslaw.

If you use apple in one dish think of using citrus or something more neutral like vanilla in another. You constantly need to be challenging the tastebuds but not assaulting them.

If I was hosting a high tea at home the last thing I would want to do is make it too fussy for myself.

High tea is fun. It's elegant and social and a great way not to have to devote yourself to a big meal but still have a drink and a relaxed time.

What better way to celebrate 50 years of defending human rights than over a candlelit dinner with friends and family.

If you have the chocolatiest everything you eat two spoons full and be out on the couch for the rest of the day. It's better to have something you can enjoy.

Use your imagination. Look around the kitchen and see what you can use.