About

This is Bella and Tortie. Isabelle is a three year old ashy black rescue who is unbelievably soft, furry and cuddly, an avid raw chicken mince gourmand and quietly spoken. Tortimer is a big boned 18 month old ginger rescue who loves a good head boop, is my feline alarm clock, an absolute kibble monster and is very, very chatty. According to our vet, they are both overweight, which supports the argument from family and peers that I, am in fact, a feeder. They are the best of friends and have kept me company many a long night of recipe development and editing or good ole' Netflix.

This is Bella and Tortie. Isabelle is a three year old ashy black rescue who is unbelievably soft, furry and cuddly, an avid raw chicken mince gourmand and quietly spoken. Tortimer is a big boned 18 month old ginger rescue who loves a good head boop, is my feline alarm clock, an absolute kibble monster and is very, very chatty. According to our vet, they are both overweight, which supports the argument from family and peers that I, am in fact, a feeder. They are the best of friends and have kept me company many a long night of recipe development and editing or good ole' Netflix.

 
 

Hi, I'm Suzi Unwin and I like to cook.

Which is fortunate, as I decided to turn this passion for - let's be honest - eating, into a career. Actually, a life changing career direction from an interior designer to pastry chef. Call me crazy - which many people have - as I started my apprenticeship at 30 and traded dollars for dough, business smart fashion for baggy chef whites, furniture gallery soirees for night shift and to go from eating all the pretty things at supplier long lunches to making them. 

But, well, I couldn't be happier. I've finally found my feet. And never, ever are they kitted out in chef crocs. 

Travelling throughout my twenties to Asia and Europe with permanent stints in Sweden and South Korea, opened my eyes to a whole new world of food. Although the language barriers were at times, stifling, the one language understood the world over is food. Sweden is where my love of cinnamon buns and cookies amplified and South Korea is where I was given an opportunity to work in my first commercial kitchen and have my first market stall.

Food brings people together, divides opinions, warms the soul and fills the belly. It is powerful and can evoke memories from a mere whiff or make you remember someone long gone from a single spoonful. 

For me, choosing a career in food has been the way that I can mix my creativity with my mildly anarchistic tendencies. It's how I show gratitude and love. It's an immensely personal, albeit scary, thing to cook for someone - let alone, share these recipes with the (virtual) world. This is my platform to document the recipes I love, share the flops, the tips and chef sorcery I've learnt along the way.