Guy – It’s been ages since you stopped cooking full time but I know you still like to keep in touch with the food scene and often work some food events. What are some of your most memorable?

Liam – Yeah I think having a chef background gave me a real advantage when it came to creating magic with food and I’ve gotten to create magic for some pretty cool events. I created some custom magic for Gelato Messina for their launch of their collaboration with Tim Tams. I did a combined magic show and cooking demonstration at Bankstown Bites festival where I made ingredients appear then used them in a dish and I’ve done plenty of collaboration magic food events with different venues. Of course the most fun ones have been with you, when we did the charity events at the Depot, you always get in such a fun crowd that loves the magic.

Guy – Oh yeah they are always such fun events. I know you still cook a lot, what’s your go to easy recipe when you want to impress?

Liam – As you know I love freediving and spearfishing and hand caught lobsters are always impressive so probably a hand caught lobster pasta. It’s super quick and easy but a real crowd pleaser. Otherwise keeping with the spearfishing theme I’m loving confit bonito with agrodolce lately or for something super healthy and tasty I’ve been charring veggies on the charcoal bbq and making a warm quinoa salad with them.