About Me

Maximum Flavour, Minimum Fuss—MOFMOF

The MOFMOF philosophy—Maximum of Flavour, Minimum of Fuss—sparked early in my career. Coined by the legendary Antonio Carluccio and Gennaro Contaldo, it instantly resonated with everything I wanted food to be. Over the years, it has become my mantra, embedded in everything I do, from ghostwriting cookbooks to presenting on camera. To me, MOFMOF is about cooking smarter, not harder—constantly refining recipes to be simpler, fuss-free, and packed with flavour. It’s about trusting great ingredients to do the heavy lifting and letting food shine without overcomplication.

The Journey So Far

With over a decade of experience across food publishing, hospitality, and media, I’ve made a career out of cooking and creating engaging food content—whether for editorial, advertorial, or restaurant settings. A trained chef, I’ve worked as a recipe developer, food editor, food stylist, podcaster, and TV and video producer. I’m ambitious, always seeking ways to push the boundaries of food media and redefine what’s next in the industry.

I took an unconventional route into food—training as a chef while simultaneously studying a Bachelor’s degree in Media Writing and Anthropology. This dual path led me to work both behind the pans and behind the camera, shaping me into the chef and creative I am today. From restaurant kitchens across Australia to cooking at Google’s in-house restaurant, my hands-on experience has given me a deep understanding of food, flavour, and technique. Hundreds of services in fast-paced kitchens have sharpened my ability to work under pressure, collaborate in teams, and embrace the multicultural influences that shape the way we cook and eat.

The Crossover to Food Media

My background in publishing and food media has given me a rare skill set—editing, copywriting, and recipe development, all while understanding food from both a storytelling and visual perspective. I got my start at Women’s Weekly Test Kitchen before moving on to Donna Hay, where I worked on my first cookbook. From there, I joined delicious. magazine Australia, working my way up to Assistant Food Editor. Being part of such a small but wildly talented team was invaluable—I learned from some of the best in the industry, honing my skills across all facets of food publishing.

Since stepping into freelancing, I’ve embraced a dynamic mix of projects—producing food TV, traveling for food festivals, assisting on television segments, developing recipes for major publications, styling and directing food videos, starring in how-to cooking clips, writing a newspaper column, launching my own podcast, and continually exploring new creative ventures. A career highlight was working as the food editor on the bestselling and award-winning cookbook In Praise of Veg by Alice Zaslavsky.

The MOFMOF Movement

Success in any industry comes from thinking outside the box, and MOFMOF is my guiding principle for doing just that. It’s what drives my approach to food—keeping it simple, cooking smart, and always making flavour the hero.

Over time, I’ve become more attuned to what makes food truly delicious and what makes people come back to a dish time and time again. This website is my platform to share that knowledge, to celebrate food, and to inspire a MOFMOF movement—helping more people cook confidently and enjoy the food that lands on their tables.