Cuthbert Nedelkoff (Analyst and Artistic Director)

Born in Canyawankyapoodle on the western-most point of the Australian coast, Nedelkoff moved east across the plains gathering myths and legends from native Aborigines. These tales inspired him to investigate their origins and for many years, he could be found wondering through the outback compiling notes and diagrams. In fact, it was he who discovered the last living example of the dodo (it was living until he mistook it for a small wallaby, skewered it and cookied it for dinner). The much-coveted "Travellers Guide to Desert Cuisine" and subsequent "101 Ways to Cook Endangered Species" are now much sought after publications.

News of his exploration reached the far corners of the globe and he was rewarded with an honorary doctorate in Animal Happiness and Well-Being from the Rattle Snake Venom College of Fine Cooking Utensils. He received the doctorate with much gratitude and gifted the now stuffed and rather charred dodo to the college biological history department.

He is currently studying Alternative Source Exotic Sausage Meat, with much success from cockatiel, mushroom, banana and stilton. He attained a M.A. in Sausology last year and hopes to publish his thesis on sausage making entitled "Sausage Today, Sausage Tomorrow" pending results from current studies.