From a young age, cooking has been my passion. Growing up on a 100-acre bush block in rural Australia, I spent countless hours creating imaginative feasts in my mud kitchen, using whatever I could find. This early connection to food led me to become a Le Cordon Bleu London-trained chef, specializing in plant-based cuisine. 

I am deeply passionate about seasonal, sustainable food, and I prioritize featuring local produce in my work. My goal is to inspire others by demonstrating how to create delicious, plant-forward dishes that celebrate the best of what each season has to offer. 

My time living and working in both Italy and France have definitely shaped my culinary style and I love to share the slow and mindful approach to food that the Europeans have been cultivating for a very long time. Specializing in pasta making, I find immense joy in teaching others this craft. It’s a wonderful experience that brings people together, always makes people laugh and often building bridges that turns strangers into friends in a matter of moments. These experiences highlight how food can connect us and create lasting memories, ultimately some of the most precious feelings in life.