Having recently completed a Patisserie course I am now a fully qualified pastry chef with a serious obsession for baking. I do not believe it is possible to consume too much chocolate and I don't think I ever will, my sweet tooth is probably a bit too sweet.

I had been looking for a patisserie course for quite some time which would allow me to work and study at the same time.  My plans were completed derailed when I was diagnosed with fructose malabsoprtion.    After eliminating diary, wheat and onions and a whole host of other vegetables from my diet I quickly began to see an improvement in my symptoms and after reintroducing a variety of foods I can now handle diary, and a small amount of wheat and onions.  Getting used to the change in diet took several months but the benefits far outweighed any of the times I craved crusty bread or anything fructose filled.

Why did I decide to study a pastry course when I can't actually eat much wheat? 

I have questioned my decision on several occasions (am I a bit mad? probably!) but the most simple answer is that there are no wheat free/gluten free pastry chef courses and I figured that I can use the skills from the course and apply the techniques and methods to wheat free baking.  I am aiming to publish recipes which are suitable for people with a variety of dietary restrictions.

Where are you from originally?

I moved to Australia from the North-East of England in June 2006 to take a year out to backpack and travel.  The initial year out slowly turned into six years when I met my then boyfriend now husband, David. We are currently awaiting the arrival of our first baby, so expect some baby related recipes to follow soon.

So put the kettle on, make yourself comfortable and follow me on my wheat free pastry adventure...