Culinary Medicine Cookshops

14/12/2025

⚠️ Energy drinks: not as harmless as they seem ⚠️

I’ve warned about high–energy drink intake many times — and this case study is a sobering reminder why.

A fit man in his 50s presented with an ischaemic stroke and extreme hypertension (254/150 mm Hg). Despite multiple blood-pressure medications, his BP remained dangerously high.
Only later did targeted questioning reveal the cause: eight energy drinks a day (≈1,280 mg caffeine, which is triple the max. recommended level of 400 mg per day).

👉 When the energy drinks stopped, his blood pressure normalised and medications were withdrawn.

One case doesn’t prove causation — but it powerfully highlights the potential cardiovascular and stroke risks of excessive energy drink consumption, and the urgent need for greater public awareness.

Listen up friends - here’s what the man said: “I obviously wasn’t aware of the dangers drinking energy drinks were causing to myself, (I) have been left with numbness (in my) left hand side hand and fingers, foot and toes even after 8 years.”

📄 Paper available to download here: https://casereports.bmj.com/content/18/12/e267441

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12/12/2025

What a joy to host another of our popular Culinary Medicine Cookshops here in Sydney the other night! 💛 We always have so much fun together — great interaction, thoughtful questions, and that wonderful buzz that happens when people are genuinely excited about using food as medicine.

This session’s theme was Scrumptious & Healthy Low GI Dishes for the Festive Season — so everyone could walk out with a delicious plan for nourishing their family and friends over the holidays. And what a vibrant menu it was… full of colour, freshness and smart swaps!

This time we featured fish with a tofu option for vegans (we usually spotlight whole legumes, but fish is so much healthier than ham or red meat), along with wholegrains, vegetables, nuts and seeds in innovative, festive-ready ways. The dishes were beautiful — and the feedback from attendees was so positive and gratifying. Many even brought a friend or family member along, which added to the wonderful atmosphere in our Teaching Kitchen.

It’s always inspiring to see how much people learn — not just the why of nutrition and health, but the how in a practical setting where they can absorb the information via one recipe at a time. Step by step, event by event, we get to change lives for the better. 🌿✨

Our next Cookshop has just been announced for February 2026, and it’s already one-quarter full! If you need fresh inspiration to eat for your best life in the new year, details are here: 👉 https://nwbc.com.au/cookshops/dates.html It could even be a great Christmas present if you call early next week to arrange 🎁

A heartfelt thanks also to my super culinary team, Susan (also an RN) and Amanda (also a chef). We’ve been running these events in the purpose-built Teaching Kitchen at my clinic since 2009 — and we still love every minute. 💛👩‍🍳👩‍🍳

11/12/2025

A privilege to attend tonight’s Nicholas Catchlove Lecture at the University of Sydney, delivered by the brilliant Professor Sir Stephen O’Rahilly from the University of Cambridge. A charming Irish gentleman (who’s met the late Queen but not the current King!), Sir Stephen walked us through a fascinating synthesis of the science behind “Fat: Friend or Foe?” — a topic that could not be more relevant to global health today.

Just a few slides here to whet your appetite…

These lectures consistently attract the world’s leading lights in medical research. Last year, his former postdoc Professor Giles Yeo kept us all entertained and enlightened with his talk, “Is Obesity a Choice?” If you missed it, you can still watch it here: https://www.youtube.com/watch?v=AQTzs6Cpc6k

Sir Stephen’s lecture will also be available on YouTube shortly — and it’s well worth the watch.

A huge thank you to Dr Barry Catchlove for his generous support in memory of his son, enabling this annual event to continue educating and inspiring the wider community about critical global health issues and scientific discoveries. With speakers of such calibre, it’s no surprise the theatre also fills with scientists eager to absorb the latest insights.

09/12/2025

Fascinating new research to make you smile! A study titled “Dog ownership during adolescence alters the microbiota and improves mental health” has found that having a furry friend at home may do more than offer companionship or reduce the risk of allergies. (The paper is open access so you can freely download it to read).

Researchers discovered that 13-year-olds who lived with a dog had lower delinquency and aggression scores compared to those without dogs. Even more intriguing—their saliva samples showed higher levels of Streptococcus and Prevotella, with greater Streptococcus abundance linked to a reduced likelihood of delinquent behaviour.

Another reminder of how our pets can support both microbiome diversity and mental wellbeing. 🐶💛

Microbiome; Psychology

06/12/2025

Some places come and some go… but this one has been a quiet force for good. I can’t help wondering what the next 20 years will hold for this little hub of positive influence.

I popped into Manna Haven today — a much-loved plant-based café in Byron Bay that’s been thriving for two decades — and look what I spotted on their blackboard… a beautiful quote from one of my books. 💚

Always heart-warming to see “Food as Medicine” messages out in the world, inspiring others to eat for their best life and wellbeing.

05/12/2025

A big thank you to Signs Publishing! Two lucky and very deserving students attending the Nutrition Society of Australia conference were awarded a free cookbook — and they were absolutely thrilled.

Congratulations Sarah and Michael — well deserved! 📚✨

04/12/2025

For something different this year, the Nutrition Society of Australia celebrated their member authors who translate nutrition science into accessible, inspiring books for the public. Three authors were invited to display their works at the NSA stand and chat with delegates about their motivations for writing — and the impact their work is making.

Dr Emma Beckett
Author of You Are More Than What You Eat.

Dr Sue Radd
Author of Food as Medicine: Cooking for Your Best Health and Food as Medicine: Cooking to Prevent and Treat Diabetes.

Sarah Gray
Author of It’s Not You, It’s Perimenopause.

It was such an innovative idea to highlight members who are turning robust research into practical guidance that supports healthier lives. Thank you, NSA, for involving us!

04/12/2025

Have you ever tried black fungus (wood ear) in a salad? It’s typically added to stir fry’s or spring rolls. Such a great idea we enjoyed at the Nutrition Society of Australia Annual Scientific Meeting on the Gold Coast. This fresh mix of wombok cabbage and cucumber was lifted by the black fungus, which added a wonderful textural contrast. Proof that you can pick up new culinary inspiration every single day!

power

30/11/2025

Honoured to attend the recent Eyes for India fundraising event — held alongside the celebration of Bob Kalaf’s 90th birthday. 🎉

Bob and his family remain true shakers and movers, tirelessly supporting programs that uplift underprivileged communities around the world. An incredible legacy.

Catering was by 7 at Avondale (Avondale University), serving restaurant-quality, fully plant-based meals. Now, how many universities are this forward-thinking? Even a few Mediterranean-inspired dishes made an appearance, with eggplant and white beans starring on the plate. 🌱🍆🇬🇷

16/11/2025

Sundays are for reconnecting with the earth 🌱 Today’s project: building a new garden with five raised beds at my holiday house – so I’m starting with hardy favourites that don’t mind a little neglect!

These are a few seedlings I picked up from the wonderful Castlecrag Association of Gardeners:
• Feverfew – a natural pest deterrent 🌼
• Society garlic – stunning as a low hedge and brilliant for infusing flavour in cooking
• Salvia purple – because every garden needs pollinator magic 🐝💜

You’ll also spot Purple Perilla and warragal greens (native spinach).

I’m especially excited about growing more edible weeds, herbs and native edibles. If you have suggestions for easy-care, edible, low-maintenance plants, I’d love to hear them! This garden won’t get daily TLC, so hardy heroes are welcome.

15/11/2025

Anyone for dakos? 🇬🇷 This very traditional, humble Mediterranean meal is still adored across Greece – especially for lunch on a hot summer’s day.

Paximadia (twice-baked rusks) are the star of the dish. Traditionally, they were made to last for weeks without spoiling—perfect for shepherds on long journeys. To enjoy them today, simply sprinkle a little water to soften, then top with ripe chopped tomato and a generous drizzle of extra virgin olive oil. Finish with a touch of feta (traditionally made from sheep and goat’s milk) and you have the Greek version of bruschetta!

This week I challenged one of my younger Greek-heritage patients to make paximadia with barley flour. Barley was more commonly used in traditional times and it’s a healthier choice than white wheat flour. You can incorporate it into all types of bread. Using barley, rye or even carob flour simply gives you a darker, richer rusk.

Don’t feel like baking your own? These days you can buy paximadia in many shapes and sizes at Mediterranean stores in Australia—imported directly from Greece. Perfect for a fast, light meal when you wander home from the beach… or simply don’t feel like cooking.

If you visit Greece, you’ll also find paximadia featured in what’s labelled a “Cretan salad” on menus – essentially a Greek salad boosted with hearty rusks. In my photo, the paximadia have been tossed through just tomato – another delicious way to serve them for a more substantial salad.

A delicious idea to tuck away for summer ☀️🍅😜

13/11/2025

Anyone for banana blossom salad as a starter? 🌸🥗 The last time I enjoyed this refreshing dish was in Vietnam about 20 years ago, but tonight’s version at Bay Hong on Oxford St, Sydney, was just as memorable. The salad was super fresh with the trademark herbs of Vietnamese cooking.

Their five-spice mock duck and spicy eggplant curry were also totally plant-based — perfect for vegans and anyone curious about modern Vietnamese cuisine.

If you’re looking for your next flavourful eating destination, this might be it! 🇻🇳✨