Kate Machin

Contributing Writer
Photo of Kate Machin - Andrew Machin
Photo of Kate Machin - Andrew Machin

Kate Machin has always harboured dreams of being a writer. However, despite a promising childhood (during which she wrote stories and plays for anyone who would listen), she later succumbed to the dark side and studied urban sociology instead.

After 12 years working for government and private sector organisations, Kate tired of the rat race and struck out on her own. Returning to her love of words, she now works as a freelance editor, helping clients to improve their written communications. In the last few years, she has edited pieces on everything from environmentally friendly architecture to the development of Burmese literature.

Being her own boss also lets Kate pursue her other passions. An avid foodie, she is passionate about quality, seasonal ingredients and can often be found trawling farmers' markets for the perfect potato. Growing up in a family that grew its own vegetables, preserved its own fruit and made its own ice-cream, she is a big fan of hands-on cooking and believes nothing beats home-made. Her foodie ambition is to take cooking classes in every country of the world.

As an air-force wife, Kate has lived all over Australia, enabling her to experience the many wonderful places and landscapes the country has to offer. She is also an expert at moving house and is a seasoned declutterer.

Recently, Kate has reignited her childhood dream and is now studying professional writing. Her stories, articles and reviews have appeared in several Australian publications, both print and online, and she has received commendations in various competitions. She is currently working on her first book.

Latest Articles

How to Make a Soufflé
Many people are intimidated at the thought of making a soufflé, but this easy guide will soon have you cooking like a professional.
Jul 19, 2009 - Kate Machin
How to make Pissaladière
This classic French dish of caramelized onions, anchovies and olives may look and taste like an Italian pizza, but its origins are quite different.
Jul 12, 2009 - Kate Machin
How to Freeze Rhubarb
A favorite in pies, crumbles and jams, rhubarb adds zing to many dishes. Keep some in the freezer to enjoy all year round - like in this lucious frozen dessert.
Jul 6, 2009 - Kate Machin
Making and Using Preserved Lemons
Useful for adding a hit of flavor to many dishes, preserved lemons are easy to make at home.
Jun 28, 2009 - Kate Machin
Quick and Easy Frozen Desserts to Create at Home
Frozen desserts are always a big winner in the hot summer months. But rather than opting for store-bought varieties, why not try making them at home?
Jun 14, 2009 - Kate Machin
Free or Low Cost Books
Have a passion for reading, but trying to save money? Learn how to still enjoy some great reads for little or no cost.
Jun 11, 2009 - Kate Machin
Visit Hanging Rock in Woodend, Australia
Known worldwide as the mysterious setting of Joan Lindsay's haunting novel, Picnic at Hanging Rock, this fascinating rock formation is also famous in geological circles.
May 27, 2009 - Kate Machin
Take a Historical Tour of Hobart, Tasmania
Like a bit of history with your holiday? Step back in time and learn all about Hobart's past on an easy walking tour around the city.
May 22, 2009 - Kate Machin
Puffing Billy Steam Train, Australia
Kids of all ages will enjoy the excitement of a trip on Australia's oldest steam train, taking in spectacular rainforest views and some quaint old towns along the way.
May 17, 2009 - Kate Machin
Nutritional Benefits and History of Vegemite - A Beginners Guide
The unofficial national food of Australia, Vegemite is a cultural icon that also delivers important health benefits.
May 5, 2009 - Kate Machin