Food Writing | Some Published Work

So, my colleagues have been making fun of me because all my stories of late feature food items that just so happen to be healthier alternatives to staples. It started with a feature on beetroots (I mean, how many people do you know who would pay gourmet prices for something they refuse to eat at home anyway?); expanded to tea in cooking and the latest one features quinoa. Let’s not forget that story about oats, tofu…. and, oh man! Maybe they do have a point. In my defense (these things do need one to put their guard up, for some strange reason) with the right preparation, healthy food can actually taste better than heart-attack inducing favourites. Also, it’s always nice to know you have choices.

But just to prove them wrong, I’m going to do something so starkly different next week, just. Can’t be a writer and predictable at the same time, can you?