Philosophy

As a professional nutritionist, I can't bear it when food is overly complicated or time-consuming. 

Life is busier than ever. The way we eat is changing, with people being increasingly conscious of the health outcomes from what they choose to eat. Trouble is, many are interested in food but choose to nourish themselves from sources other than their home kitchen.

I want to inspire anyone to get in their kitchen, however small it might be, and cook real food. I have sieved out the unnecessary methods and stripped recipes to their bare essentials for anyone to whip up impressive culinary eats, using ingredients and equipment we all know and like. 

A revolutionary way of cooking is needed that can keep up with the speed of innovation of our modern food culture – food hacking.