Chef Britt Stroebel

Ive had an avid interest in growing, cooking, fermenting and preserving food and produce from a young age. While I'm not professionally trained I have consolidated both knowledge and recipes through years of hospitality work.

I have catered for large events and festivals and run the commercial kitchen at a backpackers lodge through intense high season over the past 6 years.

What I may lack in traditional education, I make up for with passion and interest and a finesse of scouring the web for information, recipes and kitchen tricks on a daily basis.

I aim to create wholesome meals that are visually explosive and can create a conversation about food, eating and nutrition between those who share these meals. Every element is infused with a deep love of this art form.