I grew up on a sheep and beef farm in the foothills of Mt Holdsworth in the Tararua Ranges, learning all about work ethic and how to love and respect food. It all seems so natural to me, where food comes from, but in recent times there has been a disconnection between urban and rural communities. There is so much to be gained by reconnecting with the farms that produce our food.
I take pleasure in seeking out the freshest produce available, which in turn enables me to cook fresh and flavoursome food. Finding new products excites me along with judging at The Outstanding Food Producer Awards and the New Zealand Food Awards. I hope my writing will help you find these connections too.
What else…Here are a few things I get up to:
You can find over 600 of my recipes on the New Zealand Herald Be Well website, as well as printed recipes in the Monday lift-out. Be Well is New Zealand’s home of food with recipes, tips and hot topics.
Cooking with premium grass-fed beef and lamb is important to me and you can find many more of my recipes on the Beef + Lamb New Zealand website.
Ghost writer for cookbooks including – Volume 1 and 2 of The New Zealand Rugby Kitchen.
Food Styling for Milly’s Kitchen Catalogue.
Recipe Development and Food Styling for commercial products, including packaging such as Turk’s Poultry.
Photograph credit: Anna Kidman