Cordon Bleu-trained, I have been cooking since early childhood and now for over half a century.
My first attempts at Mum’s kitchen bench were messy, which is why Mum sent me to the Melbourne Gas Corporation classes on a Saturday morning for children
Mother to four rambunctious children who expected very high culinary standards, and wife of the busiest advertising executive in town, life at the kitchen bench has seen me at my best and worst: elated, creative, as well as bored to tears with turning out another meal, the same as the last, for days on end until one of the children grew out of “that stage”, but usually having fun, in the zone, and relaxed. I’ve cooked in cafes and presbyteries, and for many years I have catered important client dinner parties at home, helping Biggsy grow his advertising business. For fourteen years I ran Lavender’s Green as a food manufacturing business specialising in citrus cordials, condiments and curds.
We travel widely and every destination has become an excuse to go on a food walking tour or to take a local cooking class. I’m excited to be sharing those experiences with you and whether you are a beginner cook or an experienced foodie, there will be something for you at The Country Cooking School.
My cooking style is seasonal and simple. I like colour on my plate. I’m constantly looking for ways to make the most of my time and to become more efficient. Cordon Bleu taught me to use the very best and freshest of ingredients and that’s what I’ll be teaching you too. As we forage on the farm for ingredients, our long lunch will be governed by what is fresh, seasonal and colourful.