Welcome to BonzaCuisine

Welcome to BonzaCuisine, where we celebrate the fusion of traditional cooking with an Australian twist. Our recipes feature fresh, seasonal ingredients and straightforward techniques to create delicious meals for every occasion.

Our Mission

At BonzaCuisine, we believe that cooking should be enjoyable, accessible, and rewarding. Our mission is to provide recipes that inspire home cooks to explore new flavors and techniques while celebrating the rich culinary traditions of Australia and beyond.

The True Blue Tale of Larry Kin

G'day, mates! I'm Larry Kin, chef extraordinaire and proud wallaby foster child.

Born during a particularly nasty dust storm in the heart of the Australian Outback, I was separated from my human parents and discovered by a kind-hearted wallaby couple, Mama and Papa Wallaby. These bonzer marsupials took me into their pouch (metaphorically speaking) and raised me as one of their own.

Growing up among the wallabies taught me the value of a good hop, the importance of foraging for the freshest ingredients, and how to sniff out water in even the driest creek bed. By the age of ten, I could identify every edible bush tucker plant in a 100-kilometer radius and had developed a particularly refined palate that could distinguish between seven different varieties of witchetty grubs.

My wallaby family, though loving, existed on a rather limited diet. It was my curiosity about what lay beyond gum leaves and native grasses that sparked my culinary journey. I began experimenting with the bush tucker I'd forage, combining traditional Indigenous cooking techniques with the instinctive creativity I'd inherited from my marsupial upbringing.

Larry practicing his bush tucker techniques in the early days

From Joey to Chef: A Culinary Odyssey

1995 - The Great Hop

At sixteen, with the blessing of Mama and Papa Wallaby, I hopped my way to Sydney with nothing but a swag, a billy can, and my collection of handwritten recipes. My first job was washing dishes at a greasy spoon in Kings Cross, where I'd sneak into the kitchen after hours to practice my cooking.

2001 - The Apprenticeship

Caught red-handed making a midnight feast by renowned chef Yetsuya Takuda, I was offered an apprenticeship instead of the sack. Under his guidance, I learned to blend my bush tucker knowledge with refined culinary techniques.

2008 - The Return

After stints in kitchens across Europe and Asia, I returned to Australia to open my first restaurant, "The Pouch," featuring modern Australian cuisine with hints of my wallaby upbringing. The signature dish: Wattleseed Damper with Quandong Jam – a recipe Mama Wallaby helped develop.

The warm, welcoming interior of "The Pouch" restaurant

2015 - TV Stardom

My unique background and larrikin charm caught the attention of television producers, leading to my hit cooking show "Outback to Plate." The show became a hit with viewers who loved watching me hop between cooking stations and occasionally sniff ingredients like my wallaby family taught me.

2020 - Present

Today, I divide my time between my restaurants, writing cookbooks, and sharing authentic Australian recipes with the world through BonzaCuisine.com. Mama and Papa Wallaby, now enjoying their retirement in a lovely sanctuary, serve as my chief taste testers and harshest critics.

Mama Wallaby enjoying retirement while still offering cooking advice

What Others Say About Chef Larry

"Larry doesn't just cook food, he tells stories through his dishes. Each bite takes you on a journey through the Australian outback. Also, watching him hop while julienning vegetables is oddly mesmerizing."

- Rorden Gamsey, Celebrity Chef

"His Kangaroo Wellington is extraordinary, but what's more impressive is his ability to season dishes perfectly using only his enhanced sense of smell. Must be all that wallaby training."

- Slice Baters, Chez Kanisse

"We're so proud of our boy Larry. He always brings the best bush tucker when he visits and never forgets where he came from. His paw pastry technique still needs work though – too much hopping, not enough kneading."

- Mama Wallaby

Bonza Facts About Larry

Pocket Chef

Until age 12, Larry actually preferred sleeping in a makeshift pouch rather than a bed, a habit he developed from his wallaby upbringing.

Hopping Record

Larry still holds the Guinness World Record for "Most Dishes Prepared While Continuously Hopping" — a total of 7 three-course meals.

Sniff Test

Thanks to his wallaby upbringing, Larry can identify the ripeness of produce from across a market just by smell. He's particularly good with stone fruits and can detect a bad potato from 20 meters away.

Wallaby Wisdom

Larry still returns to visit his wallaby family every few months, bringing them gourmet eucalyptus leaves and getting recipe feedback. Mama Wallaby is apparently a harsh critic of his seasoning choices.

Contact Us

Have a question or suggestion? We'd love to hear from you! Please email us at [email protected].