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I've written several family cookbooks, the most recent was a five-generational cookbook that explored recipes from the American Civil War to present. My new project is a series of five cookbooks based on only seasonal ingredients (Spring, Summer, Autumn, Winter, and Holidays) and since I live half-time in Australia, I will include favorites from the Land Downunder.
Because my family suffers from digestional conditions, I'm well-versed in recipes that use the "Specific Carbohydrate Diet" or SCD. Gluten-free isn't enough since the real culprit is starch, which is found in polysaccharides (sugar, glucose syrup, corn syrup, etc.), potatoes, rice, flours, and lactose. Recipes designed for those who have digestive conditions are a specialty of mine.
I love all food, but especially preparing delicious dishes for others. A friend of mine from Sydney competes with me regularly (on a friendly basis, of course) to see who can create the best "restaurant-quality" recipe of the year. She won last year with a decadent chocolate torte made from the best yogurt in the world--King Island. Unfortunately, it's only found in Australia, but I keep hoping that the States will catch on and produce something like it.