Articles written by Heike Hohaus
Growing up in country North Germany, I was drawn to hospitality doing a 3-year apprenticeship and then worked in some amazing places such as the Wallis in Switzerland. I developed an even stronger passion for food and people and once migrated to Australia studied nutrition.
Now I run a nutritional medicine practice and healthy cooking classes in suburban Melbourne. I also teach advanced nutrition subjects at ECNH and supervise clinics. My focus is strongly on food as medicine first.
Volunteering with our local Cardinia Food Movement is another keen interest of mine, bringing a healthier, more delicious and sustainable as well as fairer food system about. We are currently delivering free cooking demonstrations to bring basic cooking skills back into our population as heard on SBS German Radio.
In my spare time I enjoy growing my own fruit, vegetables and herbs. Fermenting and preserving those keeps me busy and our tummies full of goodness outside the season. I live with my husband and 6 chooks with my two grown-up children occasionally visiting.
Thursday, 27 February 2020
The wonderful thing about this recipe is that it can be flexible and ingredients can easily be substituted, depending on what you have leftover in the fridge.