Armed with a Masters in Food Studies, a Masters in Teaching, a Graduate Diploma in Food Writing, a Bachelors in Film & TV and a pastrychef qualification, I left my hometown of Melbourne, Australia in 2013 to explore the global foodscape. Since then I have published best-selling coffee books in the USA, Finland, Sweden, China, Korea, Thailand, Australia and the UK, written culinary articles for a r
ange of print magazines, set-up and managed London’s largest bean-to-bar chocolate factory, headed up a cooking school run entirely with ‘food waste’, developed and produced an innovative dessert with Blue Hill’s WastED restaurant, judged food and coffee for the UK’s prestigious annual Great Taste Awards, and travelled and researched food production and preparation all around the world. I’ve baked pies in English bakeries, learned about hunting reindeer from Fäviken’s gunsmith, tapped maple trees in Wisconsin, milled stoneground flour in an 1800’s windmill, developed and released chocolate bar flavours for an internationally renowned craft maker, eaten rattlesnake, foraged for wild food at River Cottage, spent Swedish Midsummer on a potato farm, ventured deep under the streets of London to harvest herbs from disused Air Raid bunkers, developed concept dishes for Shake Shack, and much more.
