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Hi, I'm Bec

Hi, I'm Bec

As a food enthusiast with certified training in food science, technology and food safety, my culinary journey is deeply influenced by my Korean and Vietnamese heritage and my blended Australian Irish family. 

I respect the importance of preserving and celebrating authentic recipes using traditional techniques. To me, food is more than just sustenance. It is an experience that brings people together and creates lasting memories. With nutrition in mind, I prepare meals that not only whet the palate but also nourish the body. 

Known to entertain regularly, I enjoy hosting gatherings where food takes centre stage. Whether it is an intimate dinner party or a grand celebration, my focus is in catering to the occasion and paying homage to culture and tradition. Sourcing local, sustainable, high-quality ingredients and seasonal produce, I endorse local farmers and suppliers as much as possible.

As a food enthusiast with certified training in food science, technology and food safety, my culinary journey is deeply influenced by my Korean and Vietnamese heritage and my blended Australian Irish family. 

I respect the importance of preserving and celebrating authentic recipes using traditional techniques. To me, food is more than just sustenance. It is an experience that brings people together and creates lasting memories. With nutrition in mind, I prepare meals that not only whet the palate but also nourish the body. 

Known to entertain regularly, I enjoy hosting gatherings where food takes centre stage. Whether it is an intimate dinner party or a grand celebration, my focus is in catering to the occasion and paying homage to culture and tradition. Sourcing local, sustainable, high-quality ingredients and seasonal produce, I endorse local farmers and suppliers as much as possible.

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Apron greens.jpg
Person holding a wooden crate filled with fresh vegetables in a field
Person holding a wooden crate filled with fresh vegetables in a field

FAQ's

Japchae noodles are primarily made from sweet potato starch, which is also used to make what are commonly known as "glass noodles" or cellophane noodles.

Sourcing local, sustainable, high-quality ingredients and seasonal produce, I endorse local farmers and suppliers as much as possible.

We are always open to suggestions for new meals. If there is
something you would like to see on the menu please send us an email to hello@foodst.com.au

Kimchi Fried Rice, FoodSt

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