Nadia is a passionate cookbook author, recipe creator, presenter, and expert in vegan Italian cuisine. With a love for Italian food deeply rooted in her heritage, Nadia has been crafting vegan recipes since 2001. Her mission is to bring the rich flavours of Italy to plant-based cooking, which she shares through her popular blog, The Vegan Italian Kitchen, and her cookbooks, Discovering Vegan Italian, A Vegan Summer in Southern Italy and Natale: Recipes For A Vegan Italian Christmas.
Her love for Italian classics shines through in her creative adaptations, making her a sought-after voice in the plant-based culinary world. Nadia’s expertise has been featured on ABC and 3AW radio, and her articles on Italian cuisine and vegan travel have appeared in publications such as Nourish Magazine, The Australian Vegan Magazine, Vegan Lifestyle Magazine, and Vegan Travel.
In addition to her writing, Nadia is a familiar face on Australian television. She competed on the SBS reality TV show The Chefs’ Line and has regularly appeared as a guest on Channel 10’s Freshly Picked with Simon Toohey and Everyday Gourmet with Justine Schofield.
Beyond the kitchen, Nadia has a rich background in theatre, acting, and creative writing. She is a published playwright, with her award-winning play The Colour of Fire directed by Logie-winning actor John Wood in 2017. She is also a poet, with her anthology Winter’s Last Kiss showcasing her talent for heartfelt expression.
Whether through her cookbooks, cooking classes, or media appearances, Nadia invites everyone to experience the joy of vegan Italian cuisine and celebrate the art of cooking with compassion.
This is possibly one of the most delectably indulgent yet simple ways to enjoy cauliflower: battered and fried – southern Italian style. It’s a great snack or starter to share with loved ones, which is why I included it in the Antipasto chapter of my cookbook ‘Natale: Recipes for A Vegan Italian Christmas’