Tania started her chef career in Cape Town. Working her way to London to work at Blakes a hedonistic hotel in South Kensington.
She took time off to have her brood and purchased a permaculture farm in Portugal.
As a farm owner supporting regenerative farming practices is important thus she will only use pasture fed meat/dairy from pastureforlife or fish from peskyfish.
She's obsessed with the nutritional value of food for longevity/keto and follows the works of Rhonda Patrick, Andrew Huberman and David Sinclair.
She is an avid fermenter and obsessive about acquiring random food knowledge.