I am a fully qualified chef and pastry chef having worked on and off in the hospitality industry since I left school. My initial job included baking the very first bagels in New Zealand, at the Dixon Street Deli back in the 80s.

My early years were spent in countries such as Kuwait, Singapore and Persia where we enjoyed the local food and mum would bring all the ideas and recipes to try at home. These first experiences ignited a passion in me for cooking which I have had ever since!

I have worked in a variety of cafes, restaurants, bakeries and catering kitchens, both as a chef and pastry chef, making everything from Danish pastries to cocktail food.

My favourite ingredients include: natural vanilla, fresh butter, fresh NZ nuts, free range eggs, quality bacon, NZ lamb fillets and shanks, Portobello mushrooms, red capsicum, NZ garlic, coriander, lime, basil, fresh fish and any thing from our garden.

I am passionate about learning and experimenting with different recipes, ingredients and techniques.