The food philosophy Maximum of flavour, minimum of fuss ‘MOFMOF’ -was sparked very early in my career. Coined at the time by the beautiful Antonio Carluccio and Gennaro Contaldo it spoke to everything I wanted to be about when it came to food. It’s ethos is now embedded in everything I do and has become my food mantra. Whether it be ghost writing or presenting to camera, Mofmof to me is about cooking smarter not harder, continuously critiquing recipes to make them simpler and fuss free. And relying and respecting ingredients to carry the flavour and bring the wow factor.

With over 10 years experience in food publication and hospitality settings I’ve made a profession in cooking and creating interesting food content for both editorial, advertorial and restaurant dining settings. I’m a trained chef and in my career have worked as a recipe developer, food editor and writer, food stylist, podcaster and tv and video producer. I’m ambitious and always seeking out new ways of changing the landscape of food media and shifting the trends in new and deliciously exciting ways

I was crazy enough train as a chef while studying an undergrad bachelors in media writing and anthropology. Since then I’ve forged a career both behind the pans and behind the camera. While I still continue to work in both roles, my experience has allowed me to work as a chef in various restaurants all over Australia, even working at Google Australia restaurant before making the cross into food media. This experience in the kitchen and on the pass makes me the chef I am today. I thrive on high pressure situations thanks to hundreds of services and I engage in teams due to being in so many kitchens. I can also thank my time on the pans for my understanding of food from different cultures, a testament to the multitude of chefs I’ve had the privilege of working alongside.

My time in publishing and behind the camera has given me a rare skills to edit, copy and develop recipes, while understanding food from a publishing and visual perspective. Getting my start working at the Womens Weekly test kitchens, then moving on to Donna Hay where i got to work on my first cook book before gaining a position on the food team for delicious magazine Australia and working my way up to assistant food editor. It was here on this incredibly skilled and experienced small team i had multiple opportunities to learn from and with some of the best in the food media industry and craft my skills in all things food publishing.

Since leaving delicious and working for myself in a freelance capacity i have worked across a multitude of jobs and projects. Food producing tv shows, flown overseas for food festivals, assisted on tv segments, written recipes for multiple publications, food styled and directed videos, stared in how-to videos, written a column for a newspaper, started my own podcast and many more new and exciting projects.

The key to success in any industry is the ability of thinking outside of the box. MOF MOF is my food preface and bible and is my constant way of always thinking outside the box. It all comes back to this.

In my time as a chef and a writer i have become more and more attuned to what makes food delicious and what makes us cook something again and again. Keeping it simple but also cooking smart is what i’m all about. It is through this website that I hope to create a platform for my work and extend what is a mofmof movement to get more people cooking and celebrating the food that reaches there tables at home.