Nina βTeddieβ 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 itβs 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 Iβm testing for my upcoming pop-up restaurant. Today Iβm reinventing bΓ‘nh 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 forβ¦ 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 itβs crucial we ensure our supply lasts for generations to come.