A B O U T M E
Hailing from Adelaide, South Australia, I am curious about wellness, and how I can feel my best through food, movement, and rest. When it comes to food, fresh is best, and I am passionate about eating with the seasons with a local, seasonal, farm-to-table approach to health and wellness.
Growing up in Australia, I was fortunate to be exposed at a young age to a gorgeous array of fresh, home cooking. On weekends, my stepfather would spend hours lovingly preparing all manner of culinary delights, like vegetable curries, where he would chop, peel and stir until our home was filled with the heavy smell of exotic spices. On other days, the air would be dense with the aroma of thick tomato passata.
Not only were my meals made from scratch, the ingredients themselves were sourced from his mother's organic garden, where she tenderly grew everything by hand.
It was through these experiences that my love and appreciation for high quality, fresh, local and seasonal produce grew. As a child, it became immediately apparent that food wasn't just what you put in your mouth. And it wasn't just fuel. Food was family, love and community.
Sadly, my years spent in the corporate world as a lawyer, then a political advisor, saw me lose this insight as I began to burn the candle at both ends. Food to me became reduced to calories, low fat faux foods and strict portion control. As my stress levels increased, my grip on my eating habits tightened, plunging me into a love/hate relationship with food, eating and my body.
After recovering from the grip that food had on me, I once again re-gained my passion for cooking and eating. I have seen both ends of the spectrum, and know that food isn't the enemy - the way you approach it is.
I understand wholeheartedly the emotional grip that food has on human beings. Food is one of the most powerful and emotive elements in our society. When used correctly, it can heal, soothe and medicate. When used incorrectly, it is like a drug - sapping us of our energy, ruining our digestive systems, causing lethargy and ultimately making us pack on the pounds.
In 2012, I moved to New York City, which was a big eye opener for me. New York is a city where every conceivable type of food is available, usually 24/7, but it is also home to an array of highly processed, food-like substances. Good, clean food was at times hard to come by if you don't know where to find it. That's where my true search begun for in sourcing the highest quality and freshest, seasonal produce I could find, becoming almost part of the furniture at Union Square Farmers' Market and other local food outlets.
Back in Australia, I'm continuing my mission to only ever source and cook with the best, organic and sustainable local food, for myself, my family and my friends. I am also acutely aware of the huge role movement and rest play in our health and well being, and I constantly looks for ways I can indulge my body in relaxation, healthy movement and sleep, to ensure I feel at my best.
True health and wellness comes from nourishing ourselves with fresh, wholesome, seasonal food, and recognising and listening to what we need internally. If you get that right, the rest will follow.
P R O F E S S I O N A L I N F O R M A T I O N
In addition to a Bachelor of Laws and a Bachelor of International Studies (International Politics), I trained at the Institute of Integrative Nutrition in New York, where I studied over 100 dietary theories and practical lifestyle management techniques with some of the world's top health and wellness experts. My instructors included Dr Andrew Weil, Director of the Arizona Centre for Integrative Medicine; Dr Deepak Chopra, leader in the field of mind-body medicine; Dr David Katz, Director of Yale University's Prevention Research Centre and Dr Walter Willett, Chair of Nutrition at Harvard University.
In addition, I sit on the Advisory Board of WCubed Outreach, a 501(c)(3) non-profit created to provide education to underserved communities on how to achieve sustained wellness for body, mind and spirit.