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Raised by a couple of food geeks, Jane (aka Stickyfingers) learned the etiquette of fine dining from an early age. One parent, descended from wine and spirit merchants, chose to be a dentist, but became a qualified patissier just for kicks. The other was a Chinese cooking teacher.
By
Andy Miller

16 Nov 2009 - 3:59 PM  UPDATED 6 Sep 2013 - 9:31 AM



Raised by a couple of food geeks, Jane (aka Stickyfingers) learned the etiquette of fine
dining from an early age. One parent, descended from wine and spirit
merchants, chose to be a dentist, but became a qualified patissier just
for kicks. The other was a Chinese cooking teacher.




Jane moonlighted as a food writer for Epicure and other publications
until, eventually, she had to choose between being a food editor or
continue working in advertising and marketing. The latter won out. Her
blog, Deep Dish Dreams, is an extension of the two.


'[My blog is] where I can 'think out loud about comestibles', and discuss how
the world of spin is involved in everything from MasterChef and food
reality shows to restaurant marketing," she says.



Check out the blog for stories of personal food journeys and more on her relationship with social, organic, local and ethical food.



What's your secret food shame?


The Dirty Bird, KFC. I share this guilty secret with my beloved and two
colleagues with whom I eat covertly. We share photos of KFC venues
discovered on our travels.



What's your favourite ingredient?

Unpasteursied milk. It is what milk is meant to taste like and makes a
big difference to the flavour and texture of custards, sauces and baked
goods. I favour raw products, and, although this milk is not
commercially available as a food product, it has cured me of troubling
gastrointestinal problems, thanks to the vital "good bacteria" it
contains.



What about where you live inspires you and your food?

Living in Melbourne amid the cultural melting pot of people from over
50 nations is constantly a source of inspiration. Along with that comes
an amazing array of fresh produce to experiment with. It is a constant
source of wonder.