My Story

I'm a clinically trained nutritionist, wholefoods chef, columnist and mum. I've been featured in Body & Soul and had TV appearances on ABC Breakfast and Studio 10 for my unique approach to food and health. My passion is reinventing traditional foods for the modern kitchen and was instrumental in a radical new approach to sports nutrition with a program for the NRL Parramatta Eels, kickstarting their ascent on the ladder in recent years.

I’m an accredited member of the Australian Traditional Medicine Society (ATMS) with an Advanced Diploma of Nutritional Medicine and a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York City.

I’ve also worked with infants and children as a sleep guidance facilitator and ‘baby whisperer’. I’ve assisted hundreds of families over many years, teaching parents how to gently coax their babies and children into good sleep and eating habits.

These days I'm passionate about empowering mothers with simple strategies to radically improve the health of their families, utilising food as medicine.

What IS Nose-to-tail Nutrition?

It’s a mission to help you reconnect with your instincts, the seasons, traditional wisdom, food provenance (where your food comes from) and your community. A philosophy that extends far beyond the way we eat animals. It’s about respectfully considering “the whole”.

The whole PLANT (root-to-tip)

Using every part – even the carrot tops, corn cobs and onion skins. These odd bits are just as nutritious (if not moreso) than the ones we normally consume. Learning to use them curbs food waste – and what’s not to love about a free source of nutrients?


Because they aren’t paid a fair price, farmers who supply the big chains are often forced to take shortcuts at the expense of animal welfare or consumer health. At the other end, we’re offered bland or unhealthy produce that sits in storage for months before reaching us. It could be different. Imagine farmers and artisans producing exceptional quality food, especially for us. It’s called a local food system and it’s one in which everyone wins. (Except the big chains).

The whole ANIMAL (nose-to-tail)

Consuming animals in the traditional way, means making use of every part – organs, bones and all. It offers us balanced and economical nutrition, with plenty of creative meal options to boot. But most importantly, eating this way honours the animal and shortens supply chains.

The whole PERSON

Good health is about so much more than the physical, which is why the ‘perfect’ diet is a very individual thing. Western science is gradually confirming the principles of Eastern philosophy and the value of treating the whole person – body, mind and spirit – rather than a set of symptoms. After all, you can alter your biochemistry and unleash a cascade of stress hormones, merely with a single thought.

"Georgia is a wealth of knowledge and has a rare gift as an educator. She captivates her audience and sends them home, empowered."

-Sarah Hay

Your kitchen

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