I enjoy making food as much as eating food; they build on each other. Through folds of family cooking, gardening, friendships, health crisis, environmental crisis, work and play, connecting to the materiality and vibrancy of healthy plants in all their forms has been grounding and deeply nourishing. Edible plant parts and their transformations through the elements of fire, water, air, and earth in cooking processes are wholesome and life affirming. Plants offer connection to primary production, green life on earth, earth presence, Papatūānuku. Plants are ancient, foundational, co-evolving and are key participants in our planets living systems.

I have been eating and practising organic plant based cooking over the last twenty years, inspired initially as a student by a workshop called How to Eat Organics on a Budget, a love of reading recipe books and working with fresh, vibrant colour and form.

I hold a Masters degree in Fine Arts from Elam School of Fine Art, Waipapa Taumata Rau, University of Auckland, study regenerative development and design with Regenesis Institute for Regenerative Practice and work as a project lead in a not for profit regeneration project, For The Love of Bees.

Over the last 15 years I have been a personal cook to various clients, including busy working professionals and people on wellness diets for various reasons.

I offer weekly plant based, organic whole food meals made in your kitchen to set you up for the week in central Auckland Aotearoa.

What I do:

• Translate whole food/ plant-based recipes into local seasonal dishes, uplifting the experience of clean nutritious organic flavours.

• Share an appreciation of the flavour qualities of plants with attention to well balanced meals that will leave you feeling nourished.

• Work within the limitations of restricted diets.

• Work with an understanding of the interconnectedness of soil, plant and human health.