Zoe Bingley-Pullin

Zoe is a nutritionist (Diploma of Nutrition, Sydney),the Founder of Nutritional Edge and an internationally trained chef (Le Cordon Bleu School, London), and previously worked in the South of France introducing clients to the culinary delights of the area.

Zoe is also a passionate writer. She is the author of Eat Taste Nourish (published by New Holland), which is a practical book focusing on functional nutrition and how to create delicious and healthy food in simple ways. Zoe is also a regular contributor to national publications such as the Fitness First magazine, Women’s Health and Fitness, Madison, Cleo, Cosmopolitan, OK Magazine, Marie Claire and Harper’s BAZAAR.

Zoe has extensive experience as a speaker, which is a result of having run workshops forHenry Davis York, Marie Claire, Cliniqué, Freehills, George Patterson Bates, Unilever, The Westin Hotel, Capgemini, NSW Bar Association, Ultraceuticals, L’Oreal’s Biotherm’s Aquasourceand BNP PARIBAS, to name a few. Her skills as a presenter are regularly in-demand, as reflected by her regular and constant television appearances on programs including Morning, Channel 9, The Morning Show, Channel 7, Everyday Gourmet with Justine Schofield, Channel 10 and Foxtel, Mornings with Kerri-Anne, Channel 9, Fresh Cooking, Channel 7, The Fitness First Lifestyle Channel, A Current Affair, Channel 9 and Today Tonight, Channel 7.

Zoe’s energy and natural charm has also seen her work closely with organisations that wish to better refine their business into a more nutritionally marketable product. These include HAL, as the Avocado spokesperson, Danone Activia Yoghurt spokesperson,Pharma Foods Isowhey Protein Powder spokesperson, Hilton Hotel’s new Hilton Health Retreat, IGEA BodyTrim,Guzman y Gomez Mexican, Salad Works, Eat Fit Food and Healthy Vending.

Zoe’s long-standing passion for food has empowered her to help people embrace the benefits of food through education, which has led to the launch of her most recent venture – her healthy cooking school, held at About Life health food stores in Rozelle and Bondi (Sydney). These dynamic and practical classes are aimed to whet participants’ appetite and get them excited about cooking healthy food.

Through her business, Nutritional Edge, Zoe Bingley-Pullin creates opportunities for you to improve your knowledge and understanding about food, nutrition and how you can create and sustain a healthier and more delicious life.

Adrian Richardson

For many people air travel and good food are two mutually exclusive experiences. But for Richardson it was one that led him to the other. Thankfully for Melbourne gastronomes his dreams of becoming a pilot were trumped by the captivating chaos of the kitchen. “I started working in kitchens part time to pay for my lessons and that’s where it sort of kicked off, I gave up the flying lessons and went back to school.” Since then he has worked in some of the most prestigious kitchens around the world.

Despite his early stint in aviation Richardson had “always been around good food, from day one” admitting “I didn’t know what “bad” food was”. Growing up in a household with “a mélange of North African, Middle Eastern and Italian cuisine” Richardson’s heritage definitely helps explain his enthusiasm for quality food that’s packed with flavour.

What his heritage doesn’t help explain is his interest in all things blood and guts, given one side of his family are strict vegetarians.

Nevertheless when it comes to meat Richardson wrote the book on it, literally. MEAT was released in 2008 and provided readers with a simplistic guide on how to buy, cook and enjoy meat. At his restaurant every cut has been dry aged, on the bone for 7 to 8 weeks and is butchered on the premises, “we actually use a lot of cuts that aren’t mainstream, so we’re using the whole animal in our own particular, strange sort of way.” He encourages people to “eat good meat, sustainable produce if you can, grass fed, animals that live a healthy life”.

His second book, The Good Life, is a throwback to his younger years. Influenced by memories of times spent cooking at home.“The book is about, just enjoying food with your family and friends and taking it easy and making some things at home. It’s a simple pleasure, it’s not rocket surgery”. Richardson’s philosophy on food has always involved unabashed enjoyment, “a lot of chefs make really fine, pretty, tiny, beautiful food and that’s great, but for me I’m more about family and getting together and sharing things”.