A huge thank you to all our customers and supporters in the past year; this wouldn't have been possible without you. You know who you are. Thank you for your comments, suggestions and openness to try new things. We are looking forward to another year full of inspiration, health and happiness. 

When I started my training as a chef in 1995 I had no idea where it would take me (and to be honest, I still don't really know). I went down the conventional path first, after a few years stopped professional cooking altogether and tried many new things. I trained in several different natural therapies, moved to the other side of the world (New Zealand, that is - at least for us Europeans), had a daughter, and at some stage landed up on a big property with lots of room for a vegetable garden and fruit trees. That was more than twenty years after my first day as a chef, and only then the penny dropped. I began to realise that all my skills had become interwoven. Finally everything made sense - my passion for cooking, food, gardening and health. At that point, I had been a vegetarian / vegan for many years, but still had the feeling that I wanted to take it further and learn more about nutrition. As for many people, reading The China Study was a life changer for me, so in 2017 I went on to complete my Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies and eCornel. Whole food, plant-based nutrition is what I mostly follow today, at work as well as at home. My family and I enjoy a beautiful diversity of food every day - different textures, flavours and colours, all minimally processed and made without any ingredients of animal origin. Just plants and lots of love.