Leaving the corporate world was a leap, but it was also a return to myself. I began writing recipes, exploring bold flavours and developing approachable techniques that anyone could learn. That work grew into several cookbooks and a series of cooking experiences that bring people together in a warm and welcoming way.
Fleurieu Food and Wine was born from the desire to create classes that feel personal. I wanted people to come in as guests, learn real skills and leave with confidence in their own cooking.
The Fleurieu has always been part of our lives. We had always holidayed here. Whenever life felt busy or overwhelming, this was where we came to breathe, slow down and reconnect. When John and I arrived with the idea of building a new chapter, the region welcomed us immediately. The vineyards, the coastline, the farms and the community all felt familiar, as if they had been waiting for us.
The Fleurieu shapes every part of my cooking and teaching.
Bungala House brings the elegance of a grand estate.
Cut Hill Distillery feels like a warm countryside kitchen.
Lot 50 has the relaxed charm of a rustic farm setting.
This region influences my ingredients, my flavours and the atmosphere of every class. It became the perfect home for the life I wanted to create.
My classes are designed to make people feel comfortable from the moment they walk in. Cooking should be joyful, not intimidating. We knead dough together, stretch mozzarella, grill over hibachi flames and shape pasta by hand. There is always laughter and plenty of moments where people realise they can do far more than they thought.
My approach is grounded in clear teaching, simple techniques and flavours that make sense. I want people to leave feeling inspired and proud of what they have created.
John brings more than forty years of wine industry experience and a calm, steady presence that balances the energy of our classes. Together we have built an award winning food tourism business that attracts locals, interstate travellers and international guests.
Everything we do is based on connection. People, food, story and place.
My cooking is shaped by modern Australian flavours with influences from the cultures and kitchens that touched my life. Native ingredients such as wattleseed, bush tomato, pepperberry, lemon myrtle and desert lime feature often because they tell a uniquely local story.
I love showing people how to use these flavours in simple and delicious ways.
The most meaningful part of my work is watching people connect. Guests arrive as strangers and leave as friends. They create, share, laugh and learn together. Changing my life after losing my father taught me the value of choosing a path that feels true. Today I get to help others experience that same sense of joy and confidence through food.
When you join one of our classes you are stepping into my story. A story shaped by family, flavour, courage and a reminder from a poem that life is defined by the choices we make with our dash. I hope you leave inspired, uplifted and full of new ideas to bring into your own kitchen.
This is the life I chose for my dash and I am grateful every day to share it with you.
©Fleurieu Food and Wine 2025. All rights reserved