Geoffrey and Jenny acknowledge the Kaurna People as the true custodians of the Adelaide Region and their connections to land, sea, and community. We recognise that sovereignty was never ceded and we pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.

Welcome to Poetry Feasting where you will find the poetry of Geoffrey Aitken and favourite recipes of Jenny Aitken. For your enjoyment this site is refreshed weekly.

Geoff Aitken

Writes on unceded Kaurna land, as an awarded emerging Friendly Street 'New Poet' (Rainbow Press 2018) whose stylized industrial minimalism objects to life with a revised diagnosis of bi-polar. He attempts to highlight life’s inconsistencies using the irony of everyday events whilst smiling at misfortune. His own lived experience increases his concern about mental health along our avenues. He remains grateful for friendships that maintained belief in life forces that ultimately reward us for our positive endeavour and to that end his signature Chapbook, ‘i want that in writing’ (Ginninderra Press 2020), was generated in thanks for ‘open mic’ spoken word encouragement by The Southern Performers Interactive Network. His poetry is published both locally, (AUS) and internationally, in (the UK, US, FR, CAN and CN). Recent mentoring by prominent SA poets Dr Steve Evans, Jules Leigh Koch, and Thom Sullivan will see a modest new collection for release into 2022. More to follow. Visit these links for a fuller picture of Geoffrey, his experiences, and his craft. 
Finally, A Beginning by Geoffrey Aitken — wattletales.com.au 
with thanks to Lindy Warrell and 
with thanks to Rachel Berlingieri

Publications Available for Purchase
'i want that in writing'
Geoffrey Aitken’s 'i want that in writing' invites purchase (@ $5.00AU) for ongoing encouragement, recognition, and your enjoyment. Otherwise available at https://www.ginninderrapress.com.au/chapbooks.html
"New Poets 19" Geoffrey also has copies of the Friendly Street Poets' Anthology "New Poets 19" (Rainbow Press 2018) in which his poetry appears and remains available at a reduced and very saleable price of $15.00AU. Free postage within Australia.

My Most Recent Publications 
‘needy wants’ First published by ‘The Plum Tree Tavern’ edited by Russell Streur on June 5th, 2022

Check the Publication History page for all poems accepted for publication. 

My Family Cooks

My passion for cooking comes from my mother Ruth to whom I dedicate this page. My love of entertaining started in the mid 60’s when my father knocked down a wall to make a dining room. The dining table, beautifully crafted by my grandfather Richard Rees, set with the best crockery and glasses, family favourites and the ‘hospitality of the table’ formed the basis of the entertaining we regularly do today. Recipes are a mixture of family favourites, classic comfort foods or taken from reading cookbooks and the latest online blogs.

Enjoy and feel free to give us any feedback.
Please use the contact form for your purchase/s
or engage Geoffrey or Jenny in friendly conversation.

Poetry Feasting

Read - Chat

needy wants

a reminder says my case manager

i placed want above need

authority requested i adjust my behaviour

gamely i procure
my ridiculously slim lotto chance

bus ride general impotence
to unpack my loneliness

i save arguments from my pension
tuck them away

purchase ammunition
for my handgun

i clean and oil it’s engraved butt

‘i need to be a superhero’

First published at ‘The Plum Tree Tavern’ June 5th, 2022 edited by Russell Streur
Plum Tree Tavern: June 2022 (theplumtreetavern.blogspot.com)

Cook - Eat

Chilli Cheese Garlic Bread

1 large French stick or baguette
125 grams soft butter
¼ teaspoon sea salt flakes
2 teaspoons fresh garlic peeled and minced (3-4 cloves)
Pinch of dried chilli flakes to taste
½ ball mozzarella well drained and finely chopped
Preheat the oven to 200ºC
Beat together the butter, salt, garlic and chilli flakes
Beat in the mozzarella.
Cut the French Stick into halves and cut into slices taking care not to go all the way through to the bottom.
Spread the garlic butter mixture generously and evenly between the slices and then smear the last scrapings down the middle of the top of the loaf.
Wrap the bread in foil with a fold at the top so that it can be opened easily.
Bake for 15 minutes. Open the parcel carefully and if the bread is still soft on top put it back in the oven with the foil opened a little and cook for another 5 minutes until the top is crisp.
Using a large serrated knife cut through to separate the slices.

Loaf can be prepared 1 day ahead. Wrap in foil and refrigerate. Bake for an extra 5-10 minutes 

Reading Gallery