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 connection between food, health and joy.

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

xx Andrea