been doing lots of different things. I am writing weekly recipes for Rip It Up, as well as reviews for Broadsheet. I m also hosting pop-up dinner events, market stalls and (doing) catering. I m very busy, but I wouldn t have if any other way. I feel very lucky to be able to make an income doing what I love.
My cooking style is . . .   
colourful, fresh and fun. I love the colour of food and the imperfections that nature naturally gives to food. I like things to look as though they have just tumbled on to the plate, and every mouthful must be delicious.
Most people don t know, but I ...  
am a total chilli addict. I eat at least two chillies on my poached eggs in the morning and add them to my salads. I put those bad boys on anything really. I m absolutely addicted to the burn.
The biggest influence on me has  been ...  
my grandma, Ben (Betty + Gran) cooking wise. She was the ultimate homemaker and could whip up a three-course meal seemingly out of thin air. She would have made hot competition in Mystery Box challenges.
My favourite ingredient is ...  
you guessed it, chilli. Also lemon. They make everything better. Seriously.