Simple food. Real opinions
Good food, made without the pressure to get it perfect. A mix of simple, a little indulgent, and honest about what’s worth making and what isn’t.
I’ve loved food and cooking for as long as I can remember. Homemade chocolate chip cookie dough – you had me at hello!
I loved it enough to try my hand as a chef, mainly in pastry, back in the late ’90s, when women in professional kitchens were still a bit of a novelty. I didn’t stay in it professionally, but the love of cooking — and sharing food — never left.
There’s a lot of noise out there when it comes to food and cooking. My approach is simple: it shouldn’t be stressful, and it doesn’t need to be perfect to be good.
I love salt, I love butter and good quality ingredients. As Julia Child, one of my culinary heros said, “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”
The same goes for cocktails. I like them well balanced, made with good ingredients and without unnecessary fuss — whether that’s a classic, something a little different or a mocktail that’s worth drinking in its own right.
When I’m not in the kitchen you’ll find me on the water. I’m fortunate to have the opportunity to ocean race with a great crew and we are competitive when it comes to racing, but we also like to eat well, and I enjoy the challenge of creating food that can survive the realities of offshore racing while still tasting good.
A Well Salted Kitchen is where I share the recipes and cocktails I’ve made along the way, what works, what doesn’t, and what I think is actually worth your effort in the kitchen.