april 25 2015 303

I am so happy to be sharing a little bit of my life with you.

In August 2012 I graduated with my Le Cordon Bleu/University of Adelaide Master of Arts Gastronomy.
I’ve always made my living from cooking but now I have the freedom to explore so many different areas of food and eating.

So, now I’m a gastronomist! I guess I could describe myself as a food anthropologist, a food reseacher, food writer.
The wonderful world of gastronomy encourages me to explore food and eating within the context of so many disciplines: history, politics, sociology, anthropology, religion, travel, media – the list just goes on and on.

Of course, food and eating first and foremost, represent to me a beautiful philosophy of love, pleasure and generosity of spirit.

I love to cook for people, I love to feed people!

I am a chef by trade, I cook for a living. My MA has plumped out my resume beautifully and I do offer my services for brand development, product/event/venue reviews, and recipe writing and development.
Let me know if you think I may be able to help you.
When I am paid or sponsored to review a product or service, that will be clearly stated.

Please feel free to contact me via the blog or email me at  sweet_rosieandmonty@yahoo.com

I do hope sweetrosie offers you some food for thought. I look forward to sharing with you. I know the wonderful world of blogging offers us a chance to have a meeting of the stomach, the mind and the heart.

Something else I must add before I go, let’s call it my photography disclaimer.

My photos are taken using a Samsung Galaxy 5 phone.
I am the first to admit that it will be a happy day when I get a DSLR camera and learn how to use it. Until then, I hope you still enjoy this little glimpse into my life.Fotor031523068

Thank you for visiting sweetrosie, I hope it’s not for the last time.

’till next time

sweetrosie x


20 thoughts on “About

  1. That last remark remings me of ‘Eats shoots and leaves. I missed out the comma after ‘saving’. Makes all the difference.

  2. Hi there mummyogg! Thnx for the fantastic comment.I’ll be sure to ping you and link you and everything else bloggy as soon as I get your details 🙂

  3. what a lovely way you have with the written word blossum,those cup cakes are a treat. Any ideas for what one can achieve with fizzy ginger ale and hard boiled eggs, you know they are Bunty’s favourite, love to all 🙂

  4. If it were me,I would dip the hard boiled eggs in dark chocolate,(see post chocolate butterfly cupcakes) It’s very effective and your guests are sure to be stunned.
    Just make sure that you take the shell off first and only dip half the egg, so you have a cunning mix of white and brown.
    Funny you mentioning fizzy ginger pop,monty had an upset tum yesterday and I bought home a bottle for him. When it’s not for invalids,I have made it a tradition at chez monty to mix it up with some condensed milk and an egg yolk. Top up with lots of crushed ice, and yumbo! you have a drink that your guests will remember long after the party is over.
    Hope the hints help, are we invited to the party? I’d be happy to bring something if all you’d planned to serve was hard-boiled eggs.

  5. Oh Godess of the kitchenm Bunty loved those choccie eggsm we donned our bunny ears and had a very special little faux Easter party over that fine dish. Added a shot of vodka to the ginger cocktail too, which made for some fab hopping bunny impersonations. All in all a party to remember.

  6. this all wonderful as usual I am passing through congratulation traitor enjoying flying your new flag and supporting the aussie cricket team, we aint offendered at all
    look up my site cos there is a message from lorraine about my carrot soup !!!!!!!!!!!!!!!!!!!

  7. this all wonderful as usual I am passing through congratulation traitor enjoying flying your new flag and supporting the aussie cricket team, we aint offendered at all
    look up my site cos there is a message from lorraine about my carrot soup !!!!!!!!!!!!!!!!!!!

  8. Wow, sweetrosie, you cook for a living and for pleasure? 😯 You must be a really good CHEF! I would love to learn from your recipes here… 😀

    With peace and joy from KL,

    choesf 😀

  9. Well, Sweetrosie, I finally have some time to look at your blog and I just love, love, love it!!
    The photos are great, as is your writing and the cupcakes look just divine. Well done!
    I hope that you enjoy the break from studies and look forward to sharing more study conversations with you next semester.
    Cheers, Amanda.

  10. awww, so kind Amanda! Thank you for taking the time to visit, I’m glad you liked my humble blog 🙂
    The original idea was to get some writing practice in before the course started, but, and you will be getting my drift here – it didn’t help a jot…
    Have a lovely break. I actually had a little-mini-nervous-breakdown I think it was from stopping the study (very weird) I had to take to my bed at 3pm today…
    It will be nice to get used to doing nothing for a while again 🙂

    1. Hey Katong Gal! Yep back with my MA Gastronomy and ready to go! Great to hear from you, hope all is well. I’m still in love with Singapore – ended up writing my Masters thesis on halal food in Singapore – fantastic experience.


  11. With your skills and experience, you would be the perfect candidate (chef) to create wonderful desserts containing nutritional VALUE. Many people today look for gluten free, dairy free, sugar free, etc… This simply defines what they DON”T WANT. I suggest creations contain nutritionally needed ingredients such as whey or soy protein. This would enhance quality to an already delicious product.

    I would also like to thank you for reading my article, “A New Approach to Treating Type 2 Diabetes.” Your experience in the kitchen can be a great asset to this population. I look forward to future postings.

    1. Thank you for visiting, and for your very kind words. I am always on my own culinary,and nutritional magical mystery tour, so anything is possible!
      As you may have noticed, my emphasis does not always correlate with the generally accepted realms of “healthy eating.”
      This is because my personal gastronomic philosophies have evolved to include an appreciation of, and a fascination with the nostalgic and emotional elements of food and eating. Food is memory, memory is love.
      I hope my sharing does inspire others to consider the possibility of discovery,expansion and change within their own life.
      Once again, thank you so much for taking the time to share.

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