07/11/2026
Sometimes the live production industry can truly take it all out of you. The key is having an escape, a hobby, something to take you away for a bit.
This year, for me, it’s become cooking. Roughly every week since Christmas I’ve tried making some new dish or side for the menu.
I’ve found it’s a way to continue a creative outlet plus a reprieve from the usual crafty that we’re all thankful for but can become a little rough.
My most recent creation was for the 4th, a wonderful shrimp roll. Among the other creations this year I’ve also added eggs Benedict, risotto (which definitely teaches patience), mushroom ragu over polenta with pork belly and oven roasted broccolini, scratch made lasagna, roasted pork belly ramen and finally focaccia as we foray in to baking.
What’s your get away when you’re not on site?