Growing up in a household where the kitchen was the heart of everything, I learned early that food is about so much more than eating. It’s about the stories that get passed around the table, the recipes that travel across generations, and the way a single dish can carry an entire culture inside it.

My family was wonderfully food-obsessed — and my circle of multicultural friends made me realise just how vast and exciting the world of cooking truly is. From Sunday slow cooks to weeknight stir-fries inspired by a friend’s grandmother, food was always an adventure.

Now based in Melbourne, one of the world’s great food cities, I channel that same curiosity and love into My Kitchen Sage — a space I created to share everything I’ve learned, tested, and tasted along the way.

A kitchen is a place for learning, not just cooking.

I started My Kitchen Sage because I kept hitting the same wall: there was so much content out there, but so little of it actually taught anything. Recipe after recipe with no explanation of why. Gear reviews that were clearly just ads dressed up as opinions. Tips that assumed you already knew what you were doing.

I wanted something different. A place where a home cook could come and genuinely learn — about technique, about ingredients, about what equipment is actually worth your money and what’s just taking up space in your cupboard.

If I wouldn’t recommend it to a friend sitting at my kitchen bench, it doesn’t go on the site.

So I built it myself. Every post on this site comes from genuine curiosity, honest testing, and a real love of cooking. If I wouldn’t recommend it to a friend sitting at my kitchen bench, it doesn’t go on the site.

And yes — there’s always pasta on the menu. It’s my forever favourite, my comfort dish, and the thing I’ll happily cook at midnight for absolutely no reason at all.

Let’s cook something great together.

Whether you’re a complete beginner or a seasoned home cook — there’s something here for you.

Cooking better means living better.

Sustainability shapes the way I think about almost everything in the kitchen. Not in a preachy way — I’m not here to lecture anyone — but in the genuine belief that small, considered choices add up to something meaningful.

Whether that’s recommending bamboo over plastic, helping you reduce food waste with smarter meal planning, or only partnering with brands that actually walk the talk, it’s all part of the same value: cooking in a way that’s good for you, and good for the planet.