To live a healthy life, we need to fuel our body with nutritious and doubly delicious foods. This is the main reason why I wanted study nutrition. Truthfully, when in high school I wanted to be a fashion designer. However, as time went by, I started to have a stronger passion for cooking and became more aware of health aspects associated with food and cooking.
I am currently undertaking my second year of a Bachelor of Nutrition Science at Monash University. I enjoy learning about food, public health, food, research, food, health promotion and did I say food? After university, I have three hopeful pathways:
- Work in public health with disadvantaged communities
- Continue on to a Masters of Dietetics
- Cook my way through patisserie school
I love creating absolutely scrumptious recipes that push my limits and allow me to experiment with novel ingredients. Gaining inspiration from chefs like Donna Hay, Nigella Lawson and Buddy Valastro, and then apply my own healthy spin. Many avid cooks swear by favourite recipes or ingredients to cook with, rather I have a favourite time of day to cook. Brunch is the edenic time that combines the most important meal of the day, with the second most important meal. When there are unlimited possibilities from fig, honey and rosewater waffles, to grilled tomato, mozzarella and basil sandwiches.
I hope to bring the Nutrition Press community healthy and simple recipes that are catered for students. Introducing new ingredients on the market and how to cook with them, how to take advantage of seasonality, exploring different food cultures and many more fields of food and nutrition.