Chef Sam Gowing
Chef Sam GowingThe story of my life in food and healing —a journey of passion, resilience, and reinvention. It reflects how I put food as medicine on the map, blending culinary artistry with nutritional science to help others heal and thrive.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 10 | Subscribers | Read | chefsamgowing.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Understanding Umami
Many cultures classify foods by taste. In Ayurveda, the traditional system of Indian medicine, foods are grouped into six tastes—rasas: sweet, sour, salty, bitter, pungent, and astringent. Most foods contain more than one taste, and Ayurved...
How to Teach a Cooking Class
Teaching a cooking class isn’t just about recipes — it’s about creating an experience people will never forget. I’ve been teaching since 1999, from Melbourne to the Maldives, and I’ve seen what works… and what flops.
Nostalgia on a plate: One-pot chicken with bacon and Chardonnay
Food is one of the most evocative time machines we possess. With a single bite, it can transport us to kitchens alive with laughter, to recipes lovingly handed down through generations, or to the familiar, comforting flavours that anchor us...
You Could Hear a Mozzie Blink
Editor’s note:
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Authors
The writers behind this newsletter.
Hello, I’m Chef Sam Gowing—Clinical Nutritionist, Le Cordon Bleu Master, wellness chef, and mentor. I put Food as Medicine on the map, blending nutrition science with culinary flair, and serving it all with a side of flavour, wit, and wisdom.
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