Nick Parson is a marketer by day and foodie by night.
Having lived in Hong Kong, South Korea, England and Australia he always enjoys trying something new.
When it comes to creating recipes, Nick likes recipes that achieve great results and are accessible and easy for any skill level. Nick is no a professional chef but he is a passionate cook and if Nick can make it, then so can you!
Nick enjoys sharing recipes that can be made with basic equipment, knowledge and skills (He's the opposite of a food snob!). His courses are aimed at beginners but would be enjoyed by all skill levels.
Nick now lives in Bull Creek, between the famous McLaren Vale and Langhorne Creek wine regions on the Fleurieu Peninsula in South Australia, where he continues to cook and create. He has placed 1st numerous times in the SAS Strawberry Jam category (Strathalbyn Agricultural Society) and can regularly be found in the Adelaide Central Markets, browsing some of the best produce in the world.
Nick enjoys a hands-on approach to sourcing ingredients, including catching his own fish & squid and raising his own beef and lamb. He is a champion of sourcing local ingredients, where possible and of making use of all parts ingredients, within recipes.