I don’t often follow them precisely unless it’s a pastry recipe that requires specific ratios and temperatures. I can spend hours paging through recipe books, gathering inspiration for flavour combinations or taking in the artistic elements of a well-plated dish without referring to the recipe at all. My culinary training allows me to draw on this information and run with it, creating my own versions of a dish. 

This is how I wish for you to take in the Contempo recipes that I share. They are short stories gathered from sitting on my grandmother's kitchen counter top as a child, and from my many years of travel, and working in professional restaurants. 

The recipes I share are simple; with the idea that you follow the basic elements and navigation on how to execute the dish while adding your own flair. 

You’ll notice that, where possible, the measurements are vague: a handful, a cup or a pinch. I would love for you to explore with your own quantities according to what tastes good to you. This will encourage tapping into your senses and learning to trust your instincts in the kitchen. (Although do follow the baking quantities! These recipes have gone through thorough trials to achieve the ideal texture, sweetness and baking times.) 

Use the recipes on Contempo as a guide, and insights on subjects I am passionate about. Have fun, play, get creative and please share your variations. I’d love to know what you come up with.