Summary
What happens when an acclaimed Australian chef is asked to ditch his favourite fat-laden ingredients, forgo many of the rich Italian dishes he has spent 20 years perfecting, and remove gluten from his recipes? Well, because it's Georgia, the love of his life who's asking, he puts his heart and soul into changing the way they eat. With advice from fitness and nutrition guru Donna Aston, Georgia helped Tobie identify the changes they needed to make and get healthy. They created 100 recipes free of gluten, refined sugar and highly processed carbs, with a healthy amount of 'good' fats, lots of fresh fruit and vegetables and, above all, masses of flavour. From breakfast to lunches, dinners and dessert, this is how they eat now.
'This book is jam-packed with really delicious, honest, healthy food. Embrace it in your weekly routine and I'm sure you'll feel the benefits - I hope you love it as much as I do.' Jamie Oliver
Georgia Puttock (Author)
Georgia Puttock comes from Melbourne. She spent several years working for some of Australia's premier fashion labels and as a freelance makeup artist before meeting her husband Tobie and moving to London, where she worked at Fifteen London for several years. Her passion for animals led her to study veterinary nursing and she now works as a feline vet nurse at a veterinary clinic in Melbourne. Georgia's food knowledge has been formed by spending years surrounded by Tobie and his local and international chef mates. Her enthusiasm for good-quality fresh produce complements her new interest in health, nutrition and fitness perfectly.
Tobie Puttock (Author)
Tobie Puttock's love affair with Italian food began when he was working in Melbourne's acclaimed Caffe e Cucina. The passion flourished as he cheffed his way across Europe, working eighteen-hour days in Italian-speaking kitchens, taking time out for snowboarding excursions and the odd very long lunch in a mountainside trattoria. In London, Tobie worked at the River Cafe, widely regarded as that city's best Italian restaurant, alongside a bevy of high-profile chefs, including Jamie Oliver. He moved back to Melbourne, once again to an Italian kitchen, this time a place called Termini.
Tobie was the first Head Chef of the restaurant Fifteen in London and, in 2006, he opened a Fifteen restaurant in Melbourne, specialising inItalian food made with the best produce available and prepared with care, imagination and plenty of heart. Tobie oversaw thetraining program for employing and mentoring disadvantaged kids to become industry professionals.
Morerecently, Tobie has turned his focus to some projects that are not restaurant-related, including the VideoCookseries of ebooks, which use digital technology to reinterpret the traditional cookbook. Tobie is also writing a cookbook based on the balanced diet he and his wife Georgia eat at home. As well as writing, Tobie has a food range in the works, based on his classical Italian training, and, finally, he has utobia, his own little corner of YouTube.
Tobie is the author of Daily Italian, Cook Like An Italian and Italian Local .
http-//tobieputtock.com/
