I’m an Accredited Practising Dietitian (APD), Director of Scoop Nutrition consultancy and academic with over 20 years experience in food and culinary nutrition.
I have a strong background in health writing and strategic nutrition communications and passion about providing accurate, credible and user-friendly nutrition advice. My nutrition writing has won national media and blogging awards and I have also collaborated on a number of books, including the latest academic text, Understanding the Science of Food: from molecules to mouthfeel that includes insights from leading Australian chefs and cooks.
I have written many times about my absolute love of vegetables and salads. They are only now starting to shine as the unsung heroes of our plates with leading chefs and restaurants serving up more vegetarian based dishes and experimenting with new creations featuring vegetables like slow roasted, vibrant truss tomatoes as the main item. The key to helping the whole family enjoy salads is to dress for success with added aromatics and matched ingredients - fragrant summer basil and a drizzle of extra virgin olive oil is the classic tomato combo!
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