Food and I have had a long, incredibly complicated love story.
For years, I chased the elusive “how to get skinny” dream, getting completely lost in punishing crash diets that left me exhausted and uninspired. I viewed the kitchen as a place of restriction rather than a place of joy.
Today, Cafe Delites represents my personal liberation from that mindset. Here, we celebrate the absolute joy of eating.
The Story Behind the Screen
Cafe Delites didn’t begin in a boardroom or with a polished plan. It started on my kitchen floor, in the middle of a kind of physical and emotional pain I wouldn’t wish on anyone.
For years, movement was my oxygen. I was a dance and Zumba instructor who loved what I did with everything in me, until life shifted in the hardest way. I was diagnosed with Stage 4 Hodgkin’s Lymphoma after two long years of searching for answers. Zumba became more than a career then. It was my lifeline, the thing that reminded me I was still here, still fighting. But just as I began finding my way back, endometriosis arrived and forced me to give up dancing completely. Losing that part of myself, especially alongside a history of trauma, felt like everything was slowly being stripped away.
I turned to cooking and food photography as a way to cope, something to hold onto when everything else felt quiet and heavy. As a mother, a wife, and someone trying to keep going, I built Cafe Delites from the ground up, working up to 22 hours a day, 7 days a week, for years. I was relentless. There were days I filmed recipes for millions, then collapsed on the floor in pain between takes. As the site grew, so did the disconnect. To the world, I was creating beautiful, full flavoured recipes. Behind the scenes, I was disappearing.
I was trying to be everything for everyone else, while quietly losing myself. My weight reached 125 kilograms, and I got to a point where I avoided mirrors because I didn’t recognise the person looking back. I had built something incredible, but I had lost who I was in the process.
Now, this journey is about more than recipes or milestones. It’s about finding my way back, piece by piece, and learning that I can’t keep feeding the world if I’m still starving myself.
Experience and Recognition
I am incredibly humbled to see my creations traveling so far. From being featured on platforms like Country Living, Delish, Buzzfeed, Cosmopolitan, Huffpost, BRIT + CO, Australia Best Recipes, Food Network and Epicurious to chatting about my passion for Zumba on Channel 7’s Today Tonight. It’s been such a whirlwind!
One of my absolute favorite moments was winning the Best Recipes Home Cook Hero Competition. My Lamington French Toast with Raspberry Jam Syrup holds such a special place in my heart.
Beyond the kitchen, I’ve had the joy of partnering with brands like Natvia and supporting causes like the Lymphoma Coalition.
The Comeback
Life is Too Short Not to Enjoy Good Food
Realizing I was fading away, I made the terrifying decision to step back from the cameras. Over a three year hiatus, I went to war for my own physical and mental health. I lost 55 kilograms, but more importantly, I found the woman I had abandoned. I learned to love myself again.
Surviving stage four cancer and overcoming immense trauma lit a permanent fire inside of me. It taught me one undeniable truth. Life is entirely too short not to enjoy good food.
I am so incredibly grateful you are here. Whether you are here for the famous Deviled Potatoes, the Tomato Soup Mac and Cheese, or just a safe space to connect over our shared journeys, you are welcome at my table.
Love the baked chicken recipe with brown sugar, chili powder dry rub! It’s always a hit at our house and my wife raves about it. Thanks for publishing it.
Just tried your 10 minute parmesan white bean soup with spinach. It was amazing!
Hi Richie, that’s great to hear! I’m so glad you enjoyed the recipe.
Search for slow cooker ribs had you as the first listing. Will let you know how they turn out.
Hey!
I was doing a research project on your website and now I HAVE to try your recipes!
What a smoking hot BABE
That’s the best you can come up with? Lots of class there, Porpo.
What a low class remark.
Honestly I use your recipes for almost everything from oven baked chicked to chewy cookies , but it all started with thos fluifiest of pancakes. You are a extrodinary cook and person, who has seemed to overcome a lot. God always test his very best soldiers . Take care and god bless
Hi Dele, your heartfelt message means a lot, and I’m truly touched to hear that you’ve been using my recipes for various dishes. I’m glad the fluffy pancakes served as a great starting point! Your kind words are incredibly moving, and I appreciate your warm wishes. I hope you and your family have a lovely Christmas and New Year!
Hi there! Me and my friends love to watch your videos! Thank you so much for sharing your wonderful cooking talents!
Hi Marisol, thank you for the kind words! I’m thrilled to hear that you and your friends enjoy the videos.
Great recipe. I will do add-ins next time. Simple to make. Adding to my quick recipe book.
Hi Karina. I was reading with interest your ‘scampi’ recipe then I realised you don’t use Scampi your using Prawns am I correct , forgive me if I am incorrect . I have added a ‘scampi’ description below. Let me know if your recipe was for prawns and not Langoustines. I absolutely adore scampi particularly Whitby Scampi its the best in UK
Peeled whole Scampi, also known as Dublin Bay Prawns or Langoustines. Many chefs believe that raw Scampi have a better flavour than Prawns.
Keep up your excellent web site
Regards
Mark
Karina –
Your recipes are always a hit, and I love the way you have organized the steps and created the videos. Excellent!
Susan
Thank you Karina for your love and for sharing, not only all the wonderful recipes and notes but also your inspiring life journey.
God bless you and your family, Karina
Love & Blessings
Ean (PekEan Tan)
Penang
Malaysia