Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. As a food curator, sustainability advocate, writer, urban farmer and entrepreneur, Rebecca has worked on many a project any food lover would envy, from launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists the art of communications in the Maldives for the United Nations.
Rebecca completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future and is now undertaking another Masters in Food History at the University of Adelaide.
Rebecca’s obsession with food began in Italy, so it followed course that she would become interested in the Slow Food Movement in which she spent years working with them in the UK and USA organising events, campaigns and of course eating. She is extraordinarily passionate about heritage, tradition, sustainability and the things that we all love, good, clean and fair produce.
After a decade working overseas, she has recently re-settled back in Australia and has launched Dirty Girl Kitchen in Australia – a community-supported cooperative inspiring women to be more in touch with the land and old crafts, such as how to be a butcher, a baker or a candle stick maker as well as consulting to organisations, running events, catering, education and strategy work in and around the food, environment and lifestyle sectors and sustainability.
Dirty Girl Kitchen is about bringing those communities of women from our Multi-cultural Australia together through those skills that involve getting ‘dirty’, from growing food to making soap, brewing stock to weaving a basket. These are what Rebecca has called ‘Granny Skills’. This concept has been so popular that it is now called the ‘Granny Skills Movement’.
In 2012, Rebecca signed on as a presenter on Love to Share on the TEN Network in Australia, has appeared regularly on Channel TEN’s The Circle and Breakfast Shows, as well as Channel Nine’s Morning and TODAY show. She is a popular presenter for her simple dishes, great advise and wonderful ideas for simple sustainable ideas we can all try at home. She is a guest on Gourmet Escape for the third year running and will be seen on Tasting Australia in 2016.
She is currently producing a documentary called A Real Australian Food Story, about indigenous foods, loss of tradition, diabetes etc). Rebecca is also an OZ Harvest, Target 100, 1 Million Women and Alzheimer’s Australia Ambassador as well as USA’s Jarden Home Brands Australian Ambassador for BALL.
She has a contributor for ABC Organic Gardener Magazine, Alquemie and contributes to other publications. Rebecca’s first book ‘Like Grandma Used to Make’, came out in April 2013 with a huge amount of great press including being listed in the top ten books for Mother's Day in The Age, The Sydney Morning Herald and Woman’s Day. Wish Magazine in The Australian have called her ” A veritable modern day Mrs Beeton.”
Rebecca and her partner are about to launch a wellbeing brand called ‘Warndu’ this year. Warndu means to feel good in her partner Damien’s language. The brand seeks to promote native ingredients and calls on the healing powers of our own indigenous foods and elders knowledge. Their mission - to regenerate culture, community, tradition, health and soil.
She also runs classes through her mobile cooking school called Homesteading School and is working on another book called Cook and The Farmer, telling stories of our farmers, their produce and recipes (raising money for depression in rural Australia).