Infuse Infuse 10 December 2019 | Page 24

supermarkets. From a nutritional point of view, it was important to me that all of my products were naturally preserved so that was the motivating factor for me to use my own recipe to formulate the seafood sauce. Most sauces I found that I liked the flavour of included sodium benzoate but not mine! In short, after building the business, I sold it to a larger company, started my food consulting business and took myself off to culinary school to become a chef. Lucy: I’m from the UK originally and I came over to Australia on a working holiday visa. I’d been working in restaurants in London, and I knew that food was going to be my career focus. But I wanted to travel before I settled down in the UK. So in 1993, I headed to Australia. I worked in restaurants in Brisbane and Melbourne before being offered the opportunity to work front of house for Neil Perry at Rockpool in Sydney. Neil’s food philosohy was very produce driven and it was at Rockpool that my interest and understanding of the importance of the provenance of ingredients really started. Images courtesy of @straight_to_the_source "We never stop learning no matter our age or experience" I had met a chef, Luke Mangan in the UK, and in 1996 John Hemmes offered us the opportunity to open Restaurant CBD for the Merivale Group, Luke as the Head © Dietitian Connection 24 Infuse | December 2019