short & sharp with Bettina’s Kitchen

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Tell us a bit about your background and what prompted you to start Bettina’s Kitchen?

After running Retreat for several years I moved into freelancing as a foodie and that was when Bettina´s Kitchen was born. It meant that i could creatively get involved with food in many different ways.

Have you always been creative with food, or has your creativity enhanced with only plants?

I have always been creative and becoming a plant based chef/cook has become my outlet for foodie creativity. I love finding new textures, colours and flavours in food.

What inspires you?

Nature and the abundance it has to offer from every single corner of the world! Every time I see, touch or smell new ingredients I am amazed at what the earth has to offer us.

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What is your family’s favourite meal?

Well its actually pasta in all shapes or forms, I guess it is also because its an easy way to include lots of veggies and we also tend to try pasta made from different ingredients such as lentil pasta, chickpea pasta etc.

Do you see a shift in people’s mindset towards plant based diets?

I do I think more and more people are going towards a plant based diet or at least adding allot more into their everyday lives.

You have a cookbook due in 2018, what can we expect from this?

It will be a collection of recipes that I have developed over the years. Easy recipes, with easy to find ingredients and full of comfort.

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