Welcome to my blog

There’s something magical about a good recipe. It’s more than a list of ingredients and steps. As a food writer and home cook, I’ve spent a lot of time thinking about what makes a recipe worth coming back to.

When it comes to good food, most of us know when something just hits right. Maybe it’s that crunchy bite of roast potatoes, the silky spoonful of a well-made custard, or the contrast of crisp greens and creamy dressing in a salad. We say ‘it tastes amazing’ but what we’re actually loving is more than just flavour.

For many home cooks seasoning is often rushed or left to the last minute. But with just a bit more attention to when and how we add salt and pepper, we can transform simple meals into something much more satisfying.

Whether you’re dipping a toe into new spice territory or deep-diving into your pantry’s potential, spices are here to help you cook with more confidence, creativity, and joy.

Life’s about to get hectic. A bit of prep now means I’ll be feeding future-me well without the fuss. Read my 7 top tips so you too can be a meal prep girlie.

We all have those ingredients we buy on autopilot. What if those pantry and fridge staples could do more than their usual tricks? Whether you’re trying to avoid food waste, inject some fun into your meal routine, or just impress yourself with a little creativity, these recipes give common kitchen items a delicious new identity.

I’ve been teaching a friend some basic recipes and it strikes me that very often those in the food and hospitality industries forget that not everyone understands their language. Did you watch The Bear and now you say “Behind!” when in your own kitchen? Do you know why?

Australia has entered its flatbread era and honestly, it just makes sense. These unpretentious, wildly versatile breads tick all the boxes.

Autumn in Australia is bursting with some of the most flavour-packed, cook-friendly fruits of the year. Let’s take a look at six of the stars of the season—plus a few tips on picking, storing and enjoying them at their peak.

Let’s talk about a duo that doesn’t always get the attention it deserves: cheese and chocolate. They have loads in common. Both are fermented, shaped by where and how they’re made, and can be rich, velvety, earthy, complex, and bold.

Homemade vs. Store-Bought: What’s Worth the Effort? As a devoted foodie, I love cooking, but that doesn’t mean I make everything from scratch. There are some foods I always buy for convenience, while others I prefer to make because they taste better, suit my dietary needs, or help me reduce food waste.

As the crisp autumn air sets in, cheese lovers are rubbing together their hands – not to keep warm but in anticipation of all the cheese they’ll soon be enjoying.