Fifteen years of cooking across five continents. No ego. Just very good food.
I've been cooking professionally since I was 17. The Monday Kitchen is where all of that experience landed.
I've cooked couscous for crowds in Morocco, fine dining in the heart of Berlin & poached more eggs than grains of sand for brunch enthusiasts in France.
I opened my first restaurant in Brisbane at the age of 20 before falling in love with travelling. Since then I've cooked in Morocco, Japan, Poland, France, Fiji, Germany and across Australia. Each place taught me something different — about spice, about technique, about what people actually want to eat when they're tired.
I've run catering businesses, worked restaurant service, consulted on menus, taught CEOs how to cook, made thousands of meals for charity and performed many chef demonstrations over the years. I know the pressure and the pace. I also know what it feels like to cook at home for people you care about, and how different that is.
Since becoming a mum I have now met my most picky customer yet and understand how hard it can be to run a business, build a career, generally be a busy human and make sure there are delicious, nutritious meals on the table each night. I am passionate about taking the stress out of cooking so you can enjoy precious time with the family — or simply by yourself!
The Monday Kitchen is the thing I've been building towards without knowing it. A small number of households. Fed really well. Every week. No shortcuts.
The fridge is full. The kitchen is clean. You were at work the whole time.
The key
You leave it somewhere I can find it. Most clients text me the code and I let myself in. You come home to a full fridge.
Everything labelled
Every container: what it is, when it was made, who can eat it (allergy-safe per person), how to reheat it. Your kids can navigate the fridge themselves.
Your nutritionist's plan
Send me the plan. I'll cook to it. I've worked with nutritionists, dietitians, and specialists. It's not extra effort — it's just the brief.
I do not think about dinner any more. It used to be this constant, low-level stress — what are we having, is there anything in the fridge. Now it just isn't. That's not a small thing.
Sarah M. — Newport
Ready to stop thinking about dinner?
I take on a small number of families each term. Enquire early — there's usually a short waitlist.