In the latest twist in this extraordinary year, I sent my August newsletter from hotel isolation in New Zealand. Everyone seems curious about what it’s like in quarantine so I’ve created a YouTube series all about it.
I’m now settled into my family home in Wellington, to farewell my father and sort out his house. While it’s a huge task, it feels so good to be here again (check out the view below).
Zoom consults continue as usual There’s only a slight change in my availability during this time. But there’s a boon for early risers, as I now have naturopathy and mentoring appointments from 7.30 am (AEST).
As always, the Bookeo diary continues to use Sydney time for all appointment. If you can’t find a time that works for your schedule, please email me.
This winter I finally learnt how to make congee and the Japanese version okaya. I don’t know why it took me so long to tackle this warming and versatile dish. The process is quicker than I’d imagined and there are so many variations to put your own stamp on this classic.
Another unexpected bonus of these unprecedented times is the generosity of so many chefs and food writers who have been sharing their experience and passion during lockdown. I’ve curated my favourite new food-related newsletters, podcasts and videos. I hope you enjoy them as much as I do.
Thanks again for your kind messages. I’m so grateful to have finally made it to Wellington. I will continue to work from NZ til at least the end of the year, ever hopeful that the Trans Tasman bubble eventually opens. If nothing else, 2020 has taught me to be flexible.
I am so glad to have made the leap in creating a location independent business, over six years ago. If you’ve not tried distance consulting yet, give it a go.