Raw food is garnering an enormous following around the globe. It’s innovative, delicious and good for you. We spent five minutes with Rachael Drinnan of Raw Eats, raw food chef extraordinaire and Matakana markets regular. She lives with her husband Chris and their three small children aged 2, 4, and 5 on a beautiful farm in Whangaripo Valley.
How did you get into making raw food Rachael?
Last summer I entered the Whangaripo Valley Wild Food Festival with a raw, gluten free, vegan and no refined sugars Wild Blackberry and Coconut Cheesecake. I didn’t win the overall competition, but I did get a special mention for entering a ‘raw’ dish. My initial inspiration came from the positive feedback and praise I got from that cheesecake!
Why are you passionate about it?
I enjoy both making and eating raw food. I love creating different dishes, and seeing other people devouring them, especially when they can’t believe they’re putting raw unbaked goodness into their bodies.
You can find Rachael at the Matakana Markets or follow her on Facebook: Raw Eats Matakana