1. What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
My dad was pretty handy in the Kitchen and my mother made a damn fine Irish stew. I was pretty lucky to try a wide variety of cuisines from time to time, although most of the time we had the old faithful meat and three veg. Lamb, believe it or not, was cheap in those days!
2. What dish or cuisine do you most like to eat on tour and why?
My Favourite is the big Breaky Bacon, egg, mushrooms, spinach and the like. There are so many great cafes popping up all over the country.
3. Did you diet change much during the recording of your new album Urban Wilderness?
Food was an after thought during the recording process I would usually just grab what I could and get on with the job at hand.
4. What type of food do you make sure to avoid before a gig or going on stage?
Any-thing stodgy like bread or potatoes, I don’t like to eat a big meal before I play, usually I just eat something light.
5. What’s the most outrageous food you’ve ever asked for on a rider?
I would like to say deep fried bat’s wings but my rider is usually pretty boring – cheese and crackers with a nice wine or two
6. What has been your biggest cooking disaster to date? Tell us the story.
I was on Celebrity MasterChef and my last challenge was to make a croque-en-bouche. It was a complete disaster and it looked like a croque-en-mess. Funnily enough it tasted pretty good.
7. Has there ever been a particular food or drink that has inspired you to write a song?
Red wine has been the muse for many a good song or at least the start of one depending on how much was consumed at the time.
8. Where is your favourite music venue in Australia and internationally to eat at and why?
You can’t go past Lizotte’s. It’s a great place to play and the food is always excellent. They always look after the artists that play there.
9. If you could invent a chocolate bar what would it be called and what favours would it consist of?
Dark chocolate with dried Apricots and almonds. This is a great combo and I’d call it ‘Lloyd’s Delicious’
10. If you were to cook a meal for your tour support band The Young Lions on your upcoming album tour, what would you cook them?
Something with red meat, them being lions and all. Maybe a medium to rare New York strip with some twice cooked chips and crispy kale, perhaps a little béarnaise on the side.
