Food Sense Catering

With a background in agriculture, natural therapies and nutrition, my view of preparing food is incredibly broad. Personally, food is about indulging in a culinary and agricultural passion. It is about developing high levels of sensory acuity in order to make distinctions between a myriad of flavours, fragrances and textures, whilst maintaining visual appeal, and all this needs to be bundled into real food that comes from a live earth that is charged by nature and produced through sustainable farming practices.

I have been working in the food industry for 34 years. Four years chefing around the world on private yachts entailed preparing between 9 and 11 high end courses per day. Everything was made fresh daily, including bread, yoghurt and ice cream – often in extreme conditions and situations where provisioning was limited. This experience not only taught me the importance of working with seasonal availability, but also grounded me in the flavour and spice base of each continent.

Love brought me back to live and eat in Australia, and Forster became the birthplace of not only my children, but Food Scents, a range of dried herb, spice and tea blends that is the culmination of my travels, and Food Sense Catering, the expression of my creative passion for food with life force.

We have an abundance of wonderful produce in our region and I am both blessed and inspired by the opportunity to work with many of the region’s best and sustainable producers. Working with local, small farms and producers, sourcing quality ethically produced animals is the basis of what I put on the table.

The Barrington Coast region offers authentic growers and producers who supply everything a great menu requires: Farm to Fridge Great Lakes, Yeo Farm Bulahdelah, Eat My Farm Nabiac, Palms Artisan Bakery, Long Table Farm, Guyung Farm, Burraduc Buffalo Farm, Valley View Farm, Elrae’s Farmhouse, Topi Open Range Chickens, Hungerford Meat Co, Pork Ewe Deli, Farmers Wife Distillery, Coastal Brewing Co, Old Inn Road Vineyard.

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Food Sense Catering

With a background in agriculture, natural therapies and nutrition, my view of preparing food is incredibly broad. Personally, food is about indulging in a culinary and agricultural passion. It is about developing high levels of sensory acuity in order to make distinctions between a myriad of flavours, fragrances and textures, whilst maintaining visual appeal, and all this needs to be bundled into real food that comes from a live earth that is charged by nature and produced through sustainable farming practices.

I have been working in the food industry for 34 years. Four years chefing around the world on private yachts entailed preparing between 9 and 11 high end courses per day. Everything was made fresh daily, including bread, yoghurt and ice cream – often in extreme conditions and situations where provisioning was limited. This experience not only taught me the importance of working with seasonal availability, but also grounded me in the flavour and spice base of each continent.

Love brought me back to live and eat in Australia, and Forster became the birthplace of not only my children, but Food Scents, a range of dried herb, spice and tea blends that is the culmination of my travels, and Food Sense Catering, the expression of my creative passion for food with life force.

We have an abundance of wonderful produce in our region and I am both blessed and inspired by the opportunity to work with many of the region’s best and sustainable producers. Working with local, small farms and producers, sourcing quality ethically produced animals is the basis of what I put on the table.

The Barrington Coast region offers authentic growers and producers who supply everything a great menu requires: Farm to Fridge Great Lakes, Yeo Farm Bulahdelah, Eat My Farm Nabiac, Palms Artisan Bakery, Long Table Farm, Guyung Farm, Burraduc Buffalo Farm, Valley View Farm, Elrae’s Farmhouse, Topi Open Range Chickens, Hungerford Meat Co, Pork Ewe Deli, Farmers Wife Distillery, Coastal Brewing Co, Old Inn Road Vineyard.

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