What inspired Eat Real Food and what was the genesis to where you are today? It kind of just happened actually. I’ve always been a healthy eater so when my friend suggested i share the way i eat through blogging, i thought, why not? So i starting posting pictures on instagram, threw up a website and it just kind of evolved from there.
How would you describe the food you create? Real. Simple. Organic.
What is the core value represented in the food and what do you hope to share with your readers? Simplicity. We are bombarded daily with misleading labels and information around food which has only complicated how we think about it. My mission is to get people connecting to real, organic, in season food again and to show them how easy it is to do so.
How have your Australian roots influenced your food? The quality of food in Australia is exceptional. It’s fresh, clean and generally pretty healthy so the way i eat is just second nature to me. Us Aussies love to be outdoors too which is why i love living in the Hamptons and really struggle living in the city. Nature is everything to me and being so close to the local farms producing the food that i am eating makes me so happy.
Favorite childhood food you still love and crave? Chocolate fondue with fresh fruit. Mum used to make it for me every birthday. There’s something about sitting around a table sharing a delicious dessert with your friends and family. Oh, and i have a massive sweet tooth so anything with the word chocolate in it wins me over every time!
You have worked at some of the local Amagansett farms, can you share a bit about that experience? I worked 2 seasons at the Balsam Farm Stand and it was so much fun learning about the food that is growing locally and getting to know the community. There is something to be said for working outdoors and getting your hands dirty too. It’s so good for the soul.
And how farming shifted your awareness surrounding food? I worked at Stone Barns Centre for 3 years prior to Balsam which was such an incredible learning experience. I have always been a healthy eater but i had never really thought about the importance of eating locally and in season. Working on farms definitely engrains that into you.
Go to simple meal you can make with your eyes closed here at the beach? Fish en Pappillote. It’s beyond easy to throw together and incredibly delicious at any time of the year.
Breakfast Routine? French Press Coffee with homemade cashew milk and generally a smoothie of some kind. My favorite combo at the moment is peach, orange, almond butter and ginger but most of the time it’s something green and packed with veggies.
You’d be lost in the kitchen without…… My mini food processor
Five ingredients always in your fridge? Lemon juice, wine, eggs, homemade nut milk, greens.
Go-to local restaurants or cafes you frequent in Hamptons? I pretty much rotate between Crows Nest, Mobys and Sunset Beach all summer.
You also live in Manhattan and in Aspen – How does your city or location influence your cooking? I find living in Manhattan and being healthy really difficult. The ordeal of walking to the grocery store or farmers market and then lugging the produce back home through the dirty, super hot or freezing cold city generally takes the fun out of cooking! But i still try and cook at home as much as possible as i really don’t feel great when i eat out all the time. We try and cook a lot in Aspen too. Although that always depends on how many champagnes we have at Apres ski!
Your ideal meal is… a salad nicoise and a glass of rosé With… the hubby, good friends and lots of laughs.