article “The most expensive thing I own is a piece of cheese,” he says.
“I’ve got it in the freezer.
I’ve got a pair of trousers, I’ve bought three pairs of boots.
I’m getting really lucky.”
And with that lucky streak in hand, he’s making good money.
He’s the owner of two kitchens and a barbershop in Melbourne’s inner west, a neighbourhood where, he says, there are a “number of people that have been here for 30 years and they’ve never really been able to make it past the bottom end of the scale”.
And so, after selling his last two kitchens, Mr Abbott is making the most of the next two years, which are also the busiest in Australia’s culinary industry.
And in the meantime, he is making sure his business continues to grow.
“It’s a bit of a risk, but I do it because I love it,” he tells me.
“People can’t believe it.
It’s a beautiful, beautiful industry.”