We Are Moving

News of a change to our lives and this publication

Hey everyone,

I have some exciting news, well news of news with more coming soon! I’m in the process of partnering with some incredibly talented and hardworking people, setting up a new food concept for a project due to launch later this year. Sorry, I know I’m being deliberately vague, I can’t reveal all yet but I will do soon and you’ll be the first to hear it. The truth is our media release will be finalised once we have the official website and offering up and running. What I can tell you is that it involves me working with the incredible people and produce from my favourite place on earth… Flinders Island.

Flinders Island is the largest island in the Furneaux Group, located in the Bass Strait roughly 60km off Tasmania’s north east coast. It’s only 60 minutes in a light plane from Victoria but…

…t is literally on the edge of the world.

As some of you may be aware, I love the wild and rugged landscape of this remote place. You can experience crystal clear sea, stunning beaches, mountainous national parks and the place is teeming with wildlife. Don’t tell anyone but it’s also 6 degrees warmer than Victoria in the Winter!

From a chef’s point of view, it is heaven to cook on the island, the produce is some of the best in the world. Think amazing steaks and beef cuts, incredible lamb and wallaby. The seafood is insane… crayfish, abalone, fresh fish and shellfish are all abundant and the island boasts fertile soil for delicious organic fruit and vegetables. Plus there are foraging opportunities everywhere and dark and thick organic Manuka honey, as a chef and food lover this place really is paradise.

I am now working full time on this project which, will eventually see me and Cath (who is also working full time on the project) relocating permanently.

This all brings me to this publication, Kitchen Extra which I started just over a year ago. It has brought me immense joy to provide some awesome recipes to you all each week. The idea behind Kitchen Extra was that it would be an extension to our FREE recipe website Studio Kitchen but to be honest there was no real focus in terms of subject. This meant that I would often publish random recipes encompassing a vast range of cuisines and cooking styles.

So in light of my new role and new direction, I have decided to make some changes.

Firstly, Cath and I will continue to add new, delicious content to Studio Kitchen and continue to keep the website FREE for all. This includes not introducing a paywall and having no external advertising on the site. We might occasionally feature brands on Studio Kitchen but these will be partners of ours that we fully endorse and love to work with, usually there will be some sort of giveaway or completion attached to that, but that’s it. So you’re not getting spammed. So, we would really love it if you jumped on board and subscribed to a FREE account with us, this means you will be added to our loyal food loving community and ensures you will receive our weekly newsletter of foodie inspiration.

Onto this Substack, and Kitchen Extra will change. It will become more focussed on my new life in Tasmania and will have a distinctly Southern Ocean journal vibe. It will of course still be all about food, but I will pepper the recipes with news of living in a remote community, foraging, fishing, hunting and more. The challenges and the highlights that it brings, we plan on starting a veggie patch too so we will include a progress report on that too as well as anything else that may be relevant to you my amazing audience. The publication will have some extensive but mostly achievable recipes and food tips and tricks all mainly tailored to bakery and pastry making.

I have a new name and identity for this site, which I’ll announce on here soon. It will be so exciting to showcase on the wonderful produce of Tasmania and Flinders Island, this will be a journey that we can all embark together.

So for now, here is some housekeeping, I have paused all of the paid subscriptions and plan on reactivating them once we are back to regular posts. I will be posting sporadically in the next few weeks to keep you updated. So when the new name for the site is finalised, I’ll let you know. When the press release is finished I’ll post it here. I’ll keep you updated on every step of the journey so you don’t miss a thing. I would love it if you stay subscribed and believe the next chapter of this could be my most creative yet.

For now thanks so much, I’ll be seeing you very soon. Please stay connected to me on my socials and here as it means a lot. Thank you all for your loyalty and support.

Catch up soon guys, keep on creating in the kitchen.

Daz