The Speedmaster with the Golden Seahorse
Discover why the Omega Speedmaster 1957 50th Anniversary Edition remains a personal favorite. A rare dial, golden seahorse, and subtle design make this under-the-radar Speedmaster a true collector's piece.
Watches & Wonders 2025
Discover the standout hits, forgettable misses, and a few outright disasters from Watches & Wonders 2025. An honest take on Rolex, Patek, AP, Hublot, and more—straight from a collector’s perspective.
Brokenwood Indigo Pinot Noir 2023
Discover why the 2023 Brokenwood Indigo Pinot Noir is a must-try cool-climate red from Beechworth. Tasting notes, cellaring tips, and why it’s worth every bit of its sub-$40 price.
Six Months with the Sony 70-200mm f/2.8 GM II
After six months of shooting motorsport, wildlife, and street with the Sony 70-200mm f/2.8 GM OSS II, here’s how it performs in the real world. Sharpness, autofocus, bokeh—and the trade-offs with a 2x teleconverter.
A weekend in the Hunter Valley
We spent a weekend in the Hunter Valley celebrating a friend’s anniversary—cocktails, vineyard stops, a fine dining hit (and miss), plus a few unexpected highlights. From buttery Chardonnay to geese on the loose, here’s what stood out, what fell flat, and why the Hunter still feels a step behind Barossa and Central Otago.
Melbourne Formula 1 2025
Join us trackside at the 2025 Melbourne Formula 1 Grand Prix—an unforgettable weekend of wild weather, roaring GT3 Porsches, Oscar Piastri heartbreak, and top-notch Melbourne food spots. A long overdue trip, five years in the making.
Wagyu Beef Tallow
In my last post I shared my smokerless brisket recipe which has a significant by product - beef fat trimmings. One small step away from being Beef Tallow, the ultimate substitute for cooking oil. Now you don't have to just use fat trimmings from brisket you can throw all your beef fat together in the freezer and render all at once.
200 hour smokerless Brisket
Love smoked brisket but don’t have a smoker? This 200-hour sous vide brisket recipe delivers unbelievably tender, flavourful meat with a perfect bark—without needing a smoker. Learn the best techniques, equipment, and ingredients to master this unique method.
Perfecting the Negroni
Over the last three years I’ve been on the hunt to produce the perfect Negroni. One of my favourite cocktails for a long time, it’s the perfect example of balance - sweet and bitter with a solid undercurrent of umami.
King of cuts - Cote de Boeuf
Cote de Boeuf, Ribeye or Cowboy steaks come from the rib primal, the top end of the rib section shown below. Prized for high marbling, rich flavour and tenderness, these steaks are a particular favourite in my household.