My passion for food started as a child as I worked alongside my mother in our kitchen in suburban Melbourne. My mother cooked from necessity rather than a love of it; nevertheless, standing beside her in our warm kitchen, talking and learning the dishes of her homeland, Poland, planted my lifelong love of cooking and all it represents, family, living well and being close to nature. Over the years I dabbled in cooking classes and formal courses, loving the process of learning about new ingredients and menu ideas on a humble but practical scale. For ten years my husband and I had a viticulture/winery/cellar door enterprise. My love of cooking had proven an asset with our enterprise, as we expanded to host functions and weddings and the pairing of good food and wine became a fine art that I loved developing.
I have always sought out exotic new cuisines and was seduced by the light fresh flavours of Vietnamese many years ago. Following the culinary trails of such a vibrant country saw my love for this well-balanced, healthy cuisine grow eternally. I completed fabulous localised cooking courses while I was there in order to discover the secrets of their distinctive fish sauce, and how their aromatic herbs and subtle spices create full flavoured dishes that satisfy so many of our dietary needs.
In 2019 I undertook a course with Leiths School of Food and Wine in the United Kingdom. Achieving an accreditation was an exciting culmination that was life-affirming and a natural evolution of my passion for food and cooking, graduating from the most prestigious cooking school in the U.K.
Upon completion of Leiths Essential Cooking course (which included a trip to London to take the final exam) and the Chef Skills course, I became so captivated by the sagacity my culinary journey was unearthing that despite the world dealing with a pandemic, I was able to undertake Leiths Nutrition in Culinary Practice Course while studying remotely. This experience was a watershed for me in learning how to incorporate in depth nutrition principles with well-balanced food options. I have integrated and expanded on these values to provide lush and luxuriant meal options that anyone can master for a healthy meal or nourishing snack any time of the day.
For many months I studied, cooked and photographed each tantalising recipe from my own homestead kitchen in the beautiful and fertile Strathbogie ranges modifying and experimenting to ultimately develop a versatile resource of recipes for people looking to prioritise both nutrition and taste. Our innate sense of nutrition and health is often thwarted by packaged convenience in today's attitude to food.
This outlook has opened a window for me to share with others the ease, pleasure and benefit of putting nutrition at the forefront of every meal while emphasising seasonal flavours and discovering new taste combinations.
This is possible for everyone: individuals and families in every setting. My recipes use simple and wholesome ingredients that maximise the nutrition potential with delightful textures and flavours.
You don't need to feel like a natural cook, we can get your there with your enthusiasm for health and nutrition and the simple recipes. Best of all, you can choose the level of cooking, from simple smoothies or stock right up to hosting a dinner party that is nutritious, beautiful, and mouth watering for your guests,
IT ALL STARTS HERE