Nina “Teddie” Huynh is a chef. The 35-year-old shares her day on a plate.
Credit: Art by Eliza Iredale
6.30am Water with lemon before a 10-minute meditation session and journaling. Then it’s off for a morning beach walk and swim. I return home for a light breakfast of avocado toast and black coffee before dropping my daughter at school.
10am A handful of almonds and green tea for a mid-morning snack.
2pm Between planning and menu-writing sessions, I eat grilled fish, jasmine rice and steamed broccoli.
4pm I taste dishes I’m testing for my upcoming pop-up restaurant. Today I’m reinventing bánh canh, a noodle dish I loved as a child.
7.30pm Vietnamese summer rolls of prawns certified by the Aquaculture Stewardship Council with herbs, rice noodles and nuoc mam, which is a dipping sauce made of fresh lime juice, garlic, chilli and fish sauce.
Dr Joanna McMillan says
Top marks for… Choosing sustainable seafood. Seafood is important for our wellbeing, providing several key nutrients often low in Aussie diets, including iodine and long-chain omega-3s, but it’s crucial we ensure our supply lasts for generations to come.