We love hearing from our students no matter what they have to say, but when we hear of a student being published, we just want to shout it from the rooftops! We’re a little scared of heights, so we’ll go with a blog post instead.
My first book which was published in June. The book, Coastal Chef: Culinary Art of Seaweed and Algae in the 21st Century was published by Harbour Publishing House. A non-fictional title, Coastal Chef is a compilation of 50 recipes from 19 Australian chefs using 28 different seaweed and algae species from producers and countries around the world.
This book is a visual stunning, sophisticated production, designed to inspire everyday Australians to eat more seaweed and algae more often. It takes seaweed beyond the sushi roll into cutting-edge, innovative Australian cuisine.
The book’s launch in June coincided with the 5th Congress of the International Society of Applied Phycology in Sydney- an international meeting of seaweed and algae experts.
The book contains a foreword from iconic Australian nutritionist, Dr Rosemary Stanton OAM.
I completed the Creative Writing Stage 1 course with the Australian Writers’ Centre and completion of this course gave me the confidence to actively pursue writing projects to realise my dream of working as a writer.