Sarah is a New York Times best-selling author and entrepreneur. Her journalism career spanned 20 years, across television, radio, magazines, newspapers and online. She’s the former editor of Cosmopolitan magazine and host of the first series of MasterChef Australia, the highest-rating show in Australian TV history.
She’s also the author of the New York Times bestseller I Quit Sugar, I Quit Sugar For Life and I Quit Sugar: Simplicious, and her books are sold in 46 countries and in 12 languages. Sarah is director and founder of IQuitSugar.com, Australia’s largest health and wellness site, and created the I Quit Sugar 8-Week Program, which has seen more than 1.5 million people quit sugar worldwide. Her community extends to 2.3 million and she and her 23 staff speak to them intimately from an appropriately “start-up-ish” warehouse in Sydney’s Surry Hills. They have an office dog. And a worm farm on the balcony.
Sarah’s interests include minimalist living, philosophy, anti-consumerism, combatting food waste, hiking, ocean swimming, sailing and eating.
Sarah's New Book
Sarah's Top Songs to cook to
- Hosier - Work Song
- Chet Faker - X Wknd Lover
- Future Islands - Dream of you and me
- Feist - I feel it All
- Rodriguez - I wonder
Sarah’s Eating out Tips
Eat out less, cook at home
Go Indian over Thai
Avoid Saucy things
Order the cheese plate for dessert
Order like Sarah at Fratelli Paradiso
Long black with a pot of hot water
My Recalibrating Pork Meal
- 2 bone-in pork chops, each about 2 cm thick (about 400 g in total)
- 1 sweet potato, cut in half lengthways and sliced into rounds (8 mm thick)
- sea salt and freshly ground black pepper
- 2 teaspoons coconut oil
- 1 fennel, sliced lengthways into 8 wedges (the whole lot including stems and fronds)
- 1 bunch asparagus, ends snapped, spears halved
- 1 firm peach or apple, cut into eighths
- 1 teaspoon chopped sage, rosemary or thyme
- 2 tablespoons apple cider vinegar or sauerkraut brine
- big splash of Homemade Chicken Stock or 2–3 frozen stock cubes
- 1 teaspoon Dijon mustard
Preheat the oven to 210°C. Season the pork and sweet potato with salt and pepper. Heat the coconut oil in an ovenproof skillet over a medium–high heat. Brown the chops and sweet potato, turning once (about 3 minutes each side). Lift the chops out briefl y, adding the fennel, asparagus, peach or apple, and herbs to the pan. Stir to combine, then return the chops to the pan, placing them on top of the veggies, fruit and herbs. Mix the vinegar, stock and mustard together and pour over the lot. Place in the oven and cook for 15 minutes.