Kitchen staples
My fridge is packed with kale, avocados, smoked salmon and eggs because you can work these ingredients into any dish. I keep organic frozen berries in my freezer for morning smoothies and my pantry is stocked with nut butters, granola, coconut oil, and cinnamon (my favourite spice). Breakfast is my favourite meal so my kitchen staples are always ingredients I can whip up first thing.
My fruit bowl is always full and I keep a fresh basil plant on the kitchen bench at all times.
Chief chefs
I admire cooks such as Eleanor from Petite Kitchen, Al Brown, the ladies behind Hemsley and Hemsley, Deliciously Ella, and of course Jamie Oliver. I also enjoy following The Coconut Goddess and Nectar and Stone on Instagram.
Top three beauty buys
I dab MAC Mineralise Blush on my cheekbones and I use Aesop hand balm to soften my damaged baker hands. Taking supplements like silica helps my nails stay strong and keeps my hair shiny.
Health tip
The more stress you can eliminate from your life the healthier you’ll feel. I am not the best advocate for this, but I know it’s true because I feel my best when the pressure is off. Listen to your body and don’t be too hard on yourself when it comes to diet and exercise. I keep my stress levels low by getting eight hours’ sleep a night, exercising and avoiding my emails after 9pm.
Top three New Zealand restaurants
I can never go past the fish sliders at Depot in Auckland. I love going to Janken for lunch because they make beautiful bento boxes which are incredibly healthy, and the simple blackboard menu at The Engine Room is fantastic. I always order the twice baked cheese soufflé.
Healthy baking
I don’t use refined white sugar in my baking because it has no nutritional value. I’ve found that maple syrup makes for a great substitute and adds a lot of flavour. I use ground almonds and buckwheat flour to replace the regular flour when baking gluten-free as it makes for a lovely texture and is really good for you.
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