For the past 10 years, I’ve been cooking across New Zealand, Australia, and the Pacific Islands as a caterer and private chef. I specialise in high-end in-home dining, health-focused catering for large-scale events, and cooking for wellness retreats.  

Let's back the truck up though... how did my story with food begin? I used to feel tired and sluggish. I took naps all the time, and didn’t really have a social life in the evenings because I just wanted to put on my PJs and hop into bed, yet no amount of sleep seemed to help. I was constantly wondering, “Do I just need to drink some coffee or do I need to sleep a bit longer? Why do some people seem so vibrant and alive, with what seems like ‘supercharged batteries’?” I considered myself a pretty ‘normal’ eater - not unhealthy, but not crazy healthy either. Just normal.

After many years of frustration, I realised I didn’t want to live like that anymore. I experimented with various approaches and gradually noticed how much what I was putting on my plate played a role. What I ate impacted my energy and vitality - both immediately after a meal and over the longer term.

I’d always loved food and couldn’t wait to eat, but now I wanted to incorporate my new-found knowledge into my diet, so I started learning more about nutrition and focusing on nutrient-dense meals. I began cutting out processed foods, sugar, and the all too many pieces of toast I used to have. I wanted to continue enjoying my food without ‘missing out’ on anything or craving the satisfaction I once got from Super Thick white toast smothered in butter with a touch of Marmite. 

So I experimented, I learned, I tested, and I practised almost every single mealtime to create dishes that were equally as delicious and satisfying as they were healthy. My energy levels flourished, my skin cleared up, my naps became a thing of the past, I felt good in my body, and I felt just that little bit more unstoppable in all areas of my life. 

And I never stopped. That was 10 years ago, and I’ve been on quite a journey since then. For me, it’s not just about understanding the value of eating well (although that’s a huge part of it); it’s more about having the knowledge and skills in the kitchen to cook healthy meals that taste great, easily, whenever I like.

Having the knowledge and desire to eat healthier is one thing, but having the practical skills to put that knowledge into action and onto your plate is another thing - it’s life-changing. If you’re eating well, you’re feeling well. You’re giving yourself a solid foundation to do anything else. 

That’s all for now. Now go and open that veggie drawer and experiment in the kitchen. 

Amy xx