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Season 2 of Morsels is here, coming at you in a flurry of hyperbole and overexcitement - is this going to be the best Season of Morsels so far? You bet, without a doubt! Are fingers tapping and toes tweaking and butts wriggling at the thought of more readers, more words, more fun? If I said they were not I would be lying. They are. Oh dear - they are.
I’m writing this in the airport in Brisbane. Sat not in the lounge as some may assume I would but in the baggage area of the virgin domestic, next to an open door, seemingly the only possible place to steal some fresh air before traipsing through security. The flight is delayed.
I’ve been away from home a lot the last few months. Mostly, time spent in Sydney - back in the kitchen, cooking. It’s been a while since I have been day to day hour to hour in a kitchen. There were a lot of things I had forgotten, or blocked out, or was even possibly blind to.
Now back in Brisbane, I have decided that Season 2 of Morsels will be on being in the kitchen. It will be a shift from the newsletters in Season 1, taking a shift towards how I would like Morsels to be framed in the future - shifting focus to not only challenge the writing but challenge the reader.
Some admin for all the readers. Season 2 will be made up of 20 newsletters over the course of the next 12 weeks. There will be a short break at the end of Season 2 before the announcement of Season 3.
Season 2 episode 1 will be in your inbox on Friday afternoon.
Until then.
Words by Daniel Wilson
Daniel has a Masters in Food Culture from The University of Gastronomic Science in Pollenzo, Italy. He is a writer, a chef, and a recovering restaurateur.