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Have a read of my poem ‘Flat White, One Sugar’ first published in Quadrant Magazine. It is the title poem in my latest collection ‘Flat White, One Sugar‘ (Ginninderra Press).

I hope you enjoy it.

Flat White, One Sugar:

Up above is special to the birds.

A new craft beer is special to schooner-lovers,

who know it will have a unique aftertaste

before they’ve even had a sip.

The beanie warming the newborn

is special to the mum

swaddling her in hospital.

The cough is special, wretchedly, to the throat.

The wish you hold secretly inside yourself

is special to your being.

The gumboots are special to dry feet,

more special than the joggers,

which are special only in the gym.

The video of the runners

is not special to the owner of the phone

but is special to the competitors in the race.

I don’t want to be special to baristas

who ask how was my weekend,

or people bent over hand-held devices,

not special to those who don’t listen

when I answer their questions.

I want to be as special

as a morning coffee addiction,

but in the way a scarf is special,

or warm gloves,

not because they stand out from the crowd,

but because they know

they give comfort to others.

Sometimes there would be a person in one of my creative writing classes who was obviously very talented. I can bring to mind one in particular. You could sense people holding their breath as she read, and often her hands shook. The writing process opened her up. She said she had wanted to write for years. She was so excited about writing that she straight away wanted to write a book. I said to her, slow down. Just practice writing for a while. Learn what this is all about.

In Japan becoming an itamae of sushi requires years of on-the-job training and apprenticeship. After five years spent working with a master or teacher itamae, the apprentice is given his first important task, the preparation of the sushi rice.

Writing, like becoming a Sushi Chef, is a life’s work and takes a lot of practice. The process is slow, and at the start you are not sure what you are making.

Futomaki (“thick roll” – rice on inside, nori on the outside)

Uramaki (“inside-out roll” – rice on outside, nori on the inside)

Temaki (“hand roll” – cone-shaped roll)

That’s how it was for me. I thought I could jump in and write a book in 6 months. In fact, it took me 20 years to write a publishable manuscript: ‘My Year With Sammy’ (Ginninderra Press) the story of a difficult yet sensitive child, was my first published book in 2015. Five books have followed since then.

So cut yourself some slack before you head off on a writing marathon.

Writing is like learning to prepare the rice for sushi: the apprenticeship is long, and in the beginning you are not sure whether a Futomaki, a Uramaki or a Temaki will be the end result.