It is also a place of excitement.

The roll consists of shredded mutton and cabbage, grated carrots, finely sliced celery, barley and rice and spices – the latter usually depending on the chef rolled into a tube of dough made from egg and flour. From a very early age, my mum brought me into the kitchen to play sous chef, assisting her in whatever was being made for dinner. Chiko rolls are part and parcel of Australian life, probably inspired by Chinese spring rolls, and are usually eaten with one hand whilst holding a beer in the other hand. The kitchen is still a place of joy; one where I love to relax, unwind and switch-off. Recipe: Chiko Rolls Origin: c. 1951 The Courthouse Hotel, Pall Mall, Bendigo.

I was raised in the kitchen.