I tend to remember events in life more by what we ate than who was there. My passion for food and cooking started very young, cooking dinners for my parents and pretending I was serving them in a restaurant. My job through high school was to cook weekly meals for our wealthy neighbours, and going to my aunts restaurant was always a particular treat for me.

In my 20’s I travelled extensively through Europe and Asia, working and gathering experience and influence like a sponge. I also gathered up a lovely Scotsman called Jon whilst working in the French Alps and brought him back to Australia.

On returning, I qualified as a chef in Sydney and continued on the path of variety with interesting jobs from high end restaurants to location catering for film and television to resort hotels and private chef on a luxury yacht in the Greece

We settled in Queensland, 18 years ago and created a successful foodie business that has evolved and changed over the years from markets and huge music festivals to cooking and serving at retreats.

People often ask me “whats your favourite food?’ my answer is always simple ‘ anything that’s good, why limit your self with favourites ?’ Using quality seasonal produce that is grown naturally with love and care is a great place to start. When I’m not in the kitchen I love to bush walk and garden, the joy of gathering the produce you’ve grown or the eggs you’re little friends give you is hard to beat.

Food should be about pleasure and nourishment, combining the two in equal measure is my ultimate goal.. Cooking should be fun, not strict or scary, it’s imperative that you taste as you go, it helps you learn about flavour and gives you confidence that what you’re serving is delicious. All elements must be considered flavour, nutrition, texture, aroma, temperature and presentation all play a huge roll in good food.