From a teenager, I started cooking for my family in South Africa. My culinary journey has taken me around the globe, all seasoned with my love for food. With a BSc Honours Degree in Nutrition and Food Science from Oxford Brookes University, my career began as a product developer for renowned retailers like Marks & Spencer and Woolworths.

My adventures led me to Australia, where I immersed myself in the organic whole foods movement, forever changing my approach to food. I started cultivating my own vegetables, frequented food markets, and embraced artisanal food suppliers. My passion for food and health eventually led me to become an educator, teaching wholefood cooking classes and sharing my holistic knowledge. Over the years, I've delved into gut health, holistic healing, and nourishing children and families.

In 2011, I returned to South Africa, where I opened my cooking school and focused on growing my own produce. I'm now a mother, putting my wholefood principles into practice to nourish my child.

Today, I reside in the Garden Route near Plettenberg Bay, where I'm building an off-grid, sustainable home surrounded by indigenous forest. In addition to my roles as a mother and homesteader, I'm a Chi Nei Tsang practitioner, educator, and practitioner at the Oppidium Gut Health retreats.

My passions and areas of expertise include changing our approach to children's diets, promoting eco-friendly living, enhancing food digestibility, prioritising gut health, and teaching about special dietary needs. My educational journey spans a BSc Honor’s Degree in Nutrition and Food Science, training as a Holistic Lifestyle Coach, Body Stress Release Practitioner, and Chi Nei Tsang Practitioner, along with self-taught studies in cooking methods, Ayurveda, and traditional foods.