Prism is built on a simple observation: cooking is light physics made edible. When you caramelise onions, you're witnessing the Maillard reaction—sugars and proteins refracting into hundreds of new compounds, each with its own wavelength of flavour. When you emulsify a vinaigrette, you're suspending tiny droplets of oil in vinegar, creating a stable dispersion that catches and scatters light. When you bake bread, you're trapping gas in a gluten matrix, creating a structure that refracts and reflects like crystal.
Every recipe on this site approaches cooking as transformation—as light passing through a prism and splitting into its component colours. We write about food the way physicists write about optics: with precision, wonder, and an understanding that simple elements can refract into infinite complexity.
Every ingredient is light waiting to split into flavour.
We believe the best cooking happens when you understand not just the what, but the why. Why does searing meat create that golden crust? Because heat triggers chemical reactions that generate hundreds of aromatic compounds—a spectrum of flavour molecules that didn't exist before. Why do you rest meat after cooking? Because proteins need time to relax and reabsorb moisture, redistributing it evenly throughout the fibres.
Our recipes explain the chemistry, the physics, the transformation. We want you to see cooking not as following instructions, but as conducting experiments in heat, time, and matter. When you understand the wavelengths—when you grasp the underlying principles—you can improvise, adapt, and create with confidence.
This is a distinctly Australian kitchen. Our light is different here—sharper, clearer, more intense. It splits differently through our native botanicals: lemon myrtle with its citrus-eucalyptus spectrum, wattleseed with its nutty-coffee notes, pepperberry with its heat that builds in waves. We celebrate barramundi from our northern waters, lamb from our southern pastures, the incredible produce that thrives under our southern sun.
Prism is where Australian ingredients meet the physics of flavour, where local produce refracts into something luminous and new.
Cooking is transformation. It's light becoming heat becoming chemistry becoming flavour. Every time you step into the kitchen, you're conducting an experiment in energy transfer—manipulating temperature, time, and technique to refract raw ingredients into something greater than their parts.
We write recipes that honour this transformation. We explain what's happening at each stage, why certain steps matter, how ingredients interact and split and recombine. We want you to understand the spectrum, so you can cook with intention and intelligence.
Welcome to Prism. Where every recipe refracts into something extraordinary.