I love to cook and share my love of cooking. It is an experience of the heart, mind and senses.
After sixty years of fine tuning how to make food taste as good as it can be, I concluded that good food comes from good ingredients. Nothing can be better than fresh, local, seasonal and, whenever possible, organic foods.
When I’m getting ready to cook, I look in my garden, my refrigerator, my freezer and my pantry. My inspiration often comes from fresh and seasonal produce as they are at their best. I source my ingredients from my own garden, surrounding farms in Mt Alexander Shire, local green grocers and Asian markets.
With the ever increasing challenges of our climate crisis, I am passionate about keeping my footprint small and in minimising my carbon contribution to our atmosphere.
With this principle in mind, my cooking classes will be plant based. In all classes I will offer suggestions on how to substitute meat in place of plant based protein. And in response to requests from previous participants, some classes will have a focus on how to use sustainable Australian fish and seafood.
The cuisine showcased will be from places throughout Southeast Asia, with occasional Japanese influences being incorporated.
During our classes we will discuss and explore the cultural implications on the ethnic groups who originally developed the dishes we explore.
All classes will be partially hands on and partially show and tell. In order to maximise your experience, classes are limited to a maximum of eight participants. This creates a class environment that is friendly, casual, interactive and intimate.