With a background in agriculture, natural therapies and nutrition, my view of preparing food is incredibly broad. Personally, food is about indulging in a culinary passion. It is about developing high levels of sensory acuity in order to make distinctions between a myriad of flavours, fragrances and textures, whilst maintaining visual appeal.
I have been working in the food industry for 22 years. Beginning as a kitchen-hand, initially to cover my university tuition, became a passion and love for cooking that has been nurtured by some of Australia’s down to earth chefs. For a number of years I was based in Sydney ‘workshop catering’ in the corporate sector, followed by a period of time focusing on whole-food, vegetarian and macrobiotic cooking.
Four years chefing around the world on private yachts entailed preparing between 9 and 11 courses per day. Everything was made fresh daily, including bread, yoghurt and ice cream – often in extreme conditions and situations where provisioning was limited. This experience not only taught me the importance of working with seasonal availability, but also grounded me in the flavour and spice base of each continent.
LOVE brought me back to LIVE and EAT in Australia, and Forster became the birthplace of not only my children, but Food Scents, a range of dried herb and spice blends and herbal tea blends that is the culmination of my travels, and Food Sense Catering, the expression of my creative passion for good food.
Regularly featured in the Wedding sections of the Sydney weekend papers, Cosmopolitan Bride, Country Bride & Groom and recently in Wedding Wows, I have found a wedding niche in the couples escaping Sydney, London, South Africa and many other places to be married in the beautiful Great Lakes area. Catering for this niche over the past 15 years was not something I deliberately aspired to, it is something that has grown from paying attention to detail and a desire to nurture and inspire.