Hi there! I’m Tahlia Greene, a 60-year-old cook from Carool, nestled in the lush Northern Rivers of New South Wales. Some people find their calling early in life—I found mine simmering slowly, like a good stew.
For most of my life, I was a mechanical engineer. I loved solving problems and building things, but the one thing I always returned to was the kitchen. Cooking was my therapy, my playground, and—if I’m honest—sometimes my best way of procrastinating.
I wasn’t raised in a family of chefs, but my mum could whip up a roast that would make your knees weak, and my dad taught me how to make damper over an open fire. I didn’t go to culinary school. I went to the school of burnt toast, lumpy gravy, and the occasional culinary miracle that made me believe I might just be onto something.
Now that I’ve stepped away from engineering, I spend my time experimenting with flavours, writing recipes, and encouraging fellow home cooks to get a bit bolder in their kitchens. I’m not about perfection—I’m about delicious, achievable food that makes people smile.
I adore bold colours and vibrant spices. I’ll toss orange zest into my brownies, infuse basil into lemonade, or sneak macadamia nuts into almost anything. I draw inspiration from Aussie produce, family recipes, and whatever I find at the Carool farmers’ market on a Saturday morning.
These days, I run small cooking circles out of my home, sharing tips and swapping stories over homemade fig jam or a hearty veggie lasagna. It’s casual, warm, a little chaotic—and absolutely wonderful.
If you love food, crave connection, and don’t mind a few kitchen mishaps along the way, you’re my kind of cook. Come join me—we’ll stir, spill, laugh, and taste our way through it together.