I’ve been cooking as an enthusiastic amateur for over forty years. Like most newcomers, I started with baking cakes. On advice from a friend's mother who was a caterer, I purchased a magazine based version of the Cordon Bleu cookery course. Eighteen guide books full of classical techniques to work my way through. Fortunately, doing so led me to avoid many of the food crimes of the seventies. My interests broadened with Nouvelle Cuisine in the 80s, then into ethnic styles of cookery, through Fusion Cuisine, and then on into the eclectic style that is seen now in modern Australian cuisine. Being a psychologist, I’m fascinated by “techno emotional” cuisine, which combines fine food with modern techniques to tantalise the senses.