We believe that good health and happiness begin in the kitchen.

Where did it all begin? 

Hi, I’m Andrea, aka The Green Gourmet.

Growing up in Thailand, I was inspired by the Buddhist vegetarians I met: their deep respect for the earth, their bodies and all living beings — and the deliciously nourishing food they created.  

I became, and still am, fascinated by the traditional wisdom of Indigenous food cultures: their plant-led style of eating, use of local seasonal ingredients, the important role of food as medicine, and the way food connects family and community.  

I knew that, one day, my life’s work would revolve around these themes and my love of storytelling.

How did The Green Gourmet grow?

A few decades ago, standing around our kitchen bench, while cooking and chatting to a group of dinner guests, I made a fascinating observation ...

When people started talking about the food they love to cook and eat, their favourite childhood dishes, the veggies they grow in their back yard, or the dishes they discovered on their recent travels, something magical happened.

People’s eyes sparkled, they became more animated, and the volume in the room swelled.   

Everyone began to ask questions: they wanted to learn each other's food secrets and traditions.

And when I tried throwing in a few of my own gems about plant-slant eating, healthy fats and antioxidants (which were pretty radical ideas in the 80s), people became even more animated.

This led me to a clever theory: could getting people back into the kitchen, cooking meals from scratch, discovering new ingredients and learning about traditional food cultures increase their health and happiness?

My research on a sample group from that original dinner seemed to be saying ‘yes’. Every time I tried the experiment, it had the same results.

Years later, plenty of large scientific studies support my theory. Households who eat real whole foods, cook most of their meals themselves and then eat them together, do enjoy better health, longer lives, less obesity, fewer eating disorders, better social skills and finances — and they have more fun too! 

And so, I hatched the concept of The Green Gourmet. The idea was to get people back to the fresh fruit and veggie markets to discover forgotten ingredients and ancient food wisdom — and then back into their own kitchens to get excited about what they would cook for dinner that night.

After three decades, The Green Gourmet's purpose is unchanged.

My job is to provide you with deliciously satisfying new ways to nourish your body and mind so that you can rediscover the natural connection between food, health and joy.

I can’t wait to welcome you into my kitchen.

With good health and happiness,
xx Andrea 

What makes me qualified to do all this?

You might be thinking that this all sounds very nice, but how is Andrea qualified to be teaching me about food, nutrition and health? That’s a very important question to ask, because there are a lot of people in the food space, many who are doing fancy tricks with pickles, almond croissant-ish creations and raw desserts, and not necessarily coming from an evidence-based source.

In addition to growing up overseas and my natural curiosity about food and health, my formal pathway to The Green Gourmet began when I studied professional writing and science at uni, leading me to a career in health communications for the last 35 years, which I continue part-time today. Working as a health writer for leading hospitals, research institutes, patient organisations, and government health departments, I’d spend a large part of my days analysing data from clinical trials, and then translating that information into simple, actionable health advice.

In the last decade or so, there’s been a groundswell of clinical trials focusing on nutritional interventions to both prevent and manage a wide range of health conditions. In the past, we often believed that certain eating patterns and nutrients could have many health benefits, but we didn’t have the science to back those beliefs. This new data convincingly shows that dietary changes often result in even greater health gains than conventional medicines. As a food-lover, this research sits very well with me. 😊

Even more recently, another very specific area of food and health research has emerged: nutritional psychiatry. Led by Australian and international authority, Professor Felice Jacka, this cutting-edge science is showing the world how diet can help to prevent and treat stress disorders, anxiety and depression, and impact overall brain health. Professor Jacka established the Food and Mood Centre and Academy at Deakin University. When the academy opened its doors to new students, I couldn’t get in fast enough, and recently completed my Certificate in Food and Mood studies.

Today, The Green Gourmet has become the ultimate confluence of my career in storytelling, science and health, and my love of local, seasonal, whole foods. I’m able to harness all those years of data analysis and health communications and share what I learn in an even more practical way – providing the knowledge and tools that people need to make healthier food choices, turn those choices into deliciously nourishing meals, and ultimately, rediscover that natural connection between food, health and joy.