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post #1 of 2
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Just dipping my hand in to say hello from Australia as a new member. Home cook and at 56 have decided to get serious about bread baking. Some successes and of course failures but lots of question. 80 year old aga still going strong!

Regards for now

post #2 of 2
G'day, John and welcome to ChefTalk.

Our membership spans the globe, so lots of interesting conversations to be had here:).

Australia is one of my favourite places to visit. We hope to return in Feb or Arch of next year. We have family and friends in NSW, ACT,Victoria and WA.

I had an Aga until fairly recently and was able to sell it for MORE than I paid for it 25 plus years ago!

Feel free to join in on any thread you find interesting or start your own in the relevant forum. The three Professional fora are read-only for those not presently employed in a culinary capacity, but are worth having a shoofty.
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