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.
Glad I found this…looking forward to your version of shrimp scampi this evening.
Yay so glad I found you and this community. I am not a cook so looking forward to learning and adding easy healthy meals to my tool kit.
Hi Elizabeth! So happy to have you on board! Enjoy cooking! Xx
Going to try my 1st receipt with you.
Shrimp scampi
This recipe is very close to one I was introduced to as a kid, and enjoy once in a great while ever since. It honestly one of the few things I enjoy that qualifies as actual cooking. The only difference is that the recipe I know has the added ingredient of orange curacao. Can you recommend any chicken recipes that make use of rubs or marinates as opposed to creamy sauces? Thank you.
Hi Richard! Thanks for the message, try my Lemon Garlic Roast Chicken, delicious! I’ve added it as a link to this reply! Enjoy Xx
My girl saw your rib recipe and decided to surprise me with a couple racks. I have been in heaven the past week. Much love!
Love you
Your recipes are always the first place I look for inspiration! You have something for everyone, every occasion and amount of effort. Your recipes are easy to follow and your comments on why you put chocolate in your Wellington sauce are spot on.
I’ve made so many of your recipes over the years and look forward to the newest weekly recipe in my inbox. Thank you for sharing your passion.
Hi Krista, Thank you so much! This means a lot for me. I’m thrilled that you’ve been following along for so long and that the recipes continue to inspire you. So glad to have you as a fan! Xx
Cannot wait to make the Creamy Mushroom Soup
Look forward to receiving recipe for Baked Potato Soup and Broccoli Cheder soup as well
THANK YOU FOR SHARING, continued good health
I’m just an older seperated guy still in court without funds looking for Mediterranean recipes because I like to cook and don’t go out much,thx…
I’ve made your tikka masala more times than I can count and my family is addicted! Thank you!
You are a talented chef I would like to learn some recipes because I’m trying to lose weight