Home' Spice Magazine : SPICE NOV 2016 Contents What happened to turn you
onto a healthier way of living?
It started about 12 years ago for me with
a year of chronic illness. Glandular fever,
tonsillitis, hospitals stays, depression,
anxiety – the works. At the end of that
year, and after about nine rounds of
antibiotics, I’d had enough. I was so
over being sick and tired. I distinctly
remember thinking ‘this is not working’.
The antibiotics, the way I was looking
after myself, my lifestyle; it was just not
working and so I took on the mindset
of ‘I wonder?’. I wonder what foods are
not working for me? I wonder if going
to the gym for two hours a day is really
making me feel healthier? The first thing
I noticed was that gluten, dairy and sugar,
processed food and alcohol all left me
feeling fatigued so I quickly eliminated
them from my diet. The result was
instant. The inflammation died down, the
illnesses left, my mood lifted and I felt my
Where did you pick up your
cookery skills? Have you had
formal training or was it a
matter of trial and error?
The best training you will ever get is
on the job and, due to my nature of
wanting to dive into situations, I ended
up running a restaurant in 2009. In 2010
I flew to Perth for four months to do
an intensive Whole and Natural Chef
training with the bestselling author and
chef Jude Blereau. We studied food at
the deepest level and I fell in love more
than I already was (which I didn’t know
was possible). From there, I created my
catering company Angie Gluten Free
which later became Love Life &
How has the business evolved?
My commitment has always been, and
will continue to be, about nourishing
individuals deeply through food and
genuine care for their health and
wellbeing. Although I cater for different
types of events – from yoga retreats to
weddings, networking and business
development events to charity fundraisers
the intention is always the same:
nourish, educate, inspire. Once the book
came along, the amount of workshops
I now run around Australia has tripled
which I absolutely love.
Are you finding that clients
are willing to pay a premium
price for food that will support/
improve their guest’s health?
Absolutely. When people are truly
invested in their health, they see the value
in paying a little more for a higher quality
organic product or service. I know I do.
How do you go about
sourcing your ingredients?
My favourite is heading to the Frenchs
Forest Markets and wandering around
seeing what’s new and exciting for me to
play with. Other than that I head to my
organic wholesalers in Homebush or also
loving Doorstep Organics delivery - such
beautiful fresh produce.
Who are you doing work for?
My beautiful clients include, but are not
limited to Clinique, In Yoga, Billabong Retreat,
Smart Sparrow and Holistic Services.
What are the smallest
and largest events you
have catered for?
The smallest was a three person high-
end private dinner party for an extremely
wealthy man who wanted the best for his
guests. The largest would be a wedding
party of 140 guests. What a night!
Do you have any future business
plans you would like to share?
I’ll be releasing a new cookbook next
year which I’m excited to be in the
pre-production phase of. I’ve also been
working on an App with a very talented
developer centred around individuals
slowing down and bringing mindfulness,
gratitude and awareness to our eating
habits which will be released later
this year. It’s something I’m incredibly
passionate about as I’ve seen that it is a
missing link in our health.
What is the main message
you would like to send
to event planners?
If you hire someone who genuinely cares
about the health and wellbeing of your
guests, they [your guests] will love you,
and the experience, even more for it.
Times have changed and people are over
feeling sick and tired. They want to feel
great and be inspired by how delicious
healthy food can look and taste. Healthy
body, happy mind. n
I wonder what foods
are not working
for me? I wonder if
going to the gym
for two hours a day
is really making me
One of Angie's creations
Links Archive SPICE AUG 2016 SPICE FEB 2017 Navigation Previous Page Next Page