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    Member since Feb 2010

    Chef #176124

    From Australia

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    About Me

    My two passions are travelling and cooking. I like to combine both by cooking a variety of dishes. I tend to cook different cuisines according to my mood.

    However, at the moment I've got a number of quite severe food restrictions (including a salicylate sensitivity). As a result I'm cooking and eating very simply - going back to basics. While I once adored spicy and complex flavours (North African, SE & Central Asian and Mexican), I've trying to embrace my current culinary challenge by learning how to cook slow food using rustic, wholesome (Meditteranean?) flavourings such as fresh herbs, garlic, ginger etc. However, due to time pressures, many of my meals are fairly uninspired. A former vegetarian, I've had to learn how to cook meat & meals that appeal to a much simpler palate. Although I have a sweet tooth - and LOVE chocolate - I'm trying to minimise my sugar intake. 

    Favorite Foods

    I love vegetables and have a cute little veggie garden where I grow a few seasonal vegetables & herbs. It's a wonderful feeling being able to eat produce from your own garden Smile

    I also love shopping at local farmer's markets... buying produce grown locally.... just wandering through the stalls and soaking up the atmosphere! I get excited over colourful and unique finds - striped zucchinis, black tomatoes, purple radish, curious herbs and exotic asian greens (although even here in Australia blue carrots and heirloom tomatoes have now penetrated the supermarkets).

    Due to severe pre-existing food allergies, I also have to vigilantly avoid fish and nuts. I'm also accustomed to substituting ingredients in recipes.

    I'm always on the lookout for nutrient dense, low fat recipes. Although I try to eat healthily (whatever that means!), I can be a slave to my sweet tooth. I am currently trying to keep my sugar intake as low as possible. I avoid processed foods. I use wholemeal flour and try to use organic produce as much as possible. My preference is to use lots of seeds, grains and herbs and spices in my cooking to keep things interesting.

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