Louise Edney - Speaker on all things delicious food, balanced nutrition & conscious eating
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Please contact Louise to organise a tailored talk or seminar for your organisation or school.
Louise Edney, accredited practising nutritionist, caterer and food educator, is passionate about great tasting, nutritious and conscious cooking and eating.
“It is possible to eat on a more conscious level that meets our nutritional and ethical needs without sacrificing taste and quality. And aside from the health benefits, it’s a wonderful way to empower people.”
Louise started Nourishing Nosh cooking classes in 2011 to share her love of cooking healthy delicious meals using sustainable whole foods.
As a mum, she fully understands the challenges of cooking around the demands of a busy lifestyle. “Everyone is busy and has a limited amount of time for cooking – and sourcing the healthiest, freshest ingredients is not always easy. Although we’re fortunate to have a wide variety of fresh fruit and vegetables, it’s often easy not to know, with so many imported foods, what local produce is in season.”
Louise’s love of cooking, for anyone and everyone in her life, began as young as five. “I grew up in a mining town in the Northern Territory that was very multicultural. My mother is Cordon Bleu trained, so I did my apprenticeship with her. She’s an excellent cook who has been a great influence in my life - nothing gives me greater pride than her asking me for a recipe.”
“Growing up I cooked at every opportunity - in my teens for my parent’s dinner parties, at university for friends, and since becoming a mum I’ve baked for school cake stalls and even a Christmas roast for a class of children and their teacher!”
It was at university that Louise first became interested in healthy cooking. “It was the ‘90s, when low fat everything prevailed. Needless to say a lot of my food choices have now changed from what Michael Palin calls “food like substances” to whole foods.”
A year in Japan followed university where Louise learnt the art of sushi, ramen, soba and ramen.
After winning a lasagna making competition, Louise joined the Dairy Shop in St Ives where she cooked wholesome comfort food for their take-home market. “Mulligatawny soup, risottos, Thai curries, lamb tagines, pasta sauces, lasagne and gourmet deli treats such as terrines, pesto, baked ricottas – a great initiation to catering the traditional way.”
Since arriving in Sydney eight years ago, Louise started The Best Little Catering Company and continued to present her healthy recipes for private cooking classes and cooking demonstrations for schools and corporate groups.
To better understand the role of nutrition, Louise is currently studying for an Advanced Diploma of Nutritional Medicine; “I hope to graduate before I turn 60! Studying nutrition has definitely changed the way my family eats.”
Today her focus is on creating nutritionally satisfying great tasting meals using sustainable whole foods for her family and classes. “I make everything from scratch but draw the line at soy sauce and fish sauce. My daughter asked me if I’d made the soy sauce that I serve with her brown rice sushi!”
Louise Edney, accredited practising nutritionist, caterer and food educator, is passionate about great tasting, nutritious and conscious cooking and eating.
“It is possible to eat on a more conscious level that meets our nutritional and ethical needs without sacrificing taste and quality. And aside from the health benefits, it’s a wonderful way to empower people.”
Louise started Nourishing Nosh cooking classes in 2011 to share her love of cooking healthy delicious meals using sustainable whole foods.
As a mum, she fully understands the challenges of cooking around the demands of a busy lifestyle. “Everyone is busy and has a limited amount of time for cooking – and sourcing the healthiest, freshest ingredients is not always easy. Although we’re fortunate to have a wide variety of fresh fruit and vegetables, it’s often easy not to know, with so many imported foods, what local produce is in season.”
Louise’s love of cooking, for anyone and everyone in her life, began as young as five. “I grew up in a mining town in the Northern Territory that was very multicultural. My mother is Cordon Bleu trained, so I did my apprenticeship with her. She’s an excellent cook who has been a great influence in my life - nothing gives me greater pride than her asking me for a recipe.”
“Growing up I cooked at every opportunity - in my teens for my parent’s dinner parties, at university for friends, and since becoming a mum I’ve baked for school cake stalls and even a Christmas roast for a class of children and their teacher!”
It was at university that Louise first became interested in healthy cooking. “It was the ‘90s, when low fat everything prevailed. Needless to say a lot of my food choices have now changed from what Michael Palin calls “food like substances” to whole foods.”
A year in Japan followed university where Louise learnt the art of sushi, ramen, soba and ramen.
After winning a lasagna making competition, Louise joined the Dairy Shop in St Ives where she cooked wholesome comfort food for their take-home market. “Mulligatawny soup, risottos, Thai curries, lamb tagines, pasta sauces, lasagne and gourmet deli treats such as terrines, pesto, baked ricottas – a great initiation to catering the traditional way.”
Since arriving in Sydney eight years ago, Louise started The Best Little Catering Company and continued to present her healthy recipes for private cooking classes and cooking demonstrations for schools and corporate groups.
To better understand the role of nutrition, Louise is currently studying for an Advanced Diploma of Nutritional Medicine; “I hope to graduate before I turn 60! Studying nutrition has definitely changed the way my family eats.”
Today her focus is on creating nutritionally satisfying great tasting meals using sustainable whole foods for her family and classes. “I make everything from scratch but draw the line at soy sauce and fish sauce. My daughter asked me if I’d made the soy sauce that I serve with her brown rice sushi!”