Food Philosophy

When it comes to my food I like to think we are consciously healthy with flexible borders, which means we try to eat simple, clean, fresh food at least 80% of the time. That way life allows for a good G&T and a super sized helping of fries when required.

That said, I do try to make smart choices when it comes to what we eat for dinner. I avoid simple carbs such as white rice and white pasta and potatoes and instead use a lot more whole grain foods, such as buckwheat and brown rice and quinoa. Having struggled with gluten allergies in the past, we do still roll with a lot of gluten free options in our household.

Dairy is a treat so aside from butter (and Parmesan) it doesn’t feature too much in dinners, but I do really love a good goats cheese in a salad.

For me the more fresh ingredients I can get into a dish the better, so we try to have a lot of tasty herbs and loads of veggies in our meals. It’s a bit of a personal challenge of mine to see how many ways I can turn that standard boring selection of vegetables that you see on every supermarket shelf into a tasty creation.

While protein can still be the star of the show we like a more modest sized portion to most (so please make adjustments to your shopping list where needed) and keeping it clean means I don’t smother everything in sauces.

We use free range organic eggs and I will choose free range meat as much as is available. I like to make a conscious effort to pick organic ingredients as often as possible (but not always, as this gets super $$$). And I will always choose produce that is local or at least Australian grown where possible.