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Ward off Climate Change

About the author

Gary Warden was raised in the Perth Hills. After graduating from the University of Western Australia with a degree in Geology, Gary joined BHP Billiton where he spent 18 years working in a variety of roles in a number of locations around the world. Prior to leaving BHP Billiton in December 2006, Gary was Global Manager for the company's US$1Billion business improvement program.

While he was originally sceptical about the claims relating to climate change, he became convinced of the urgency of the issue in early 2006. He left BHP Billiton primarily to spend more time with his young family, but also to dedicate himself to creating a more sustainable life for himself and his family and to support others in making that change.

In September 2007 he was trained by Al Gore and has delivered the "Inconvenient Truth" lectures to thousands of west australians since then. In November 2007 Gary ran for the senate in the Federal Election representing the Climate Change Coalition.

In addition to his climate change lectures, he has facilitated Living Smart workshops across Perth. Between 2008 and 2009 he was on the Executive Committee of the Conservation Council of Western Australia including one year as Vice President.

Gary co-founded and is Executive Director of the very exciting Days of Change program, one of the largest sustainability programs in Australia and is now General Manager WA for Eco-Kinetics, one of the largest Solar PV companies in Australia and subsidiary of ASX-listed CBD Energy.

Recipe of the Week - Crab, Basil & Cherry Tomato Frittata

by Gary 1/2/2009 9:02:00 PM


Our veggie garden is currently crammed full of cherry tomato bushes that are laden with red and golden tomatoes that are literally bursting with flavour.

Yesterday I was visting my local fishmonger and saw that he had some magnificent fresh blue swimmer crabs from Exmouth. I boiled these in salted water for about 30 minutes, and after chilling them in iced water, Toni and I had a magnificent meal sucking the sweet meat from the claws and legs last night.

Tonight I picked the meat from the bodies of the crabs and used this in combination with the cherry tomatoes from the garden, and some fragrant, sweet basil and freshly laid eggs from our gorgeous girls to create this sensational summer dish.

Click here to view the recipe.

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Recipe of the Week

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