While following her well-known nanna’s footsteps is where Louise Keats ended up, it was far from a linear path for the third generation cookbook author.

The food and nutrition writer, who will speak at Orange Readers and Writers Festival next weekend, started her working life as a lawyer, but quickly realised her heart and passion were in cooking.

“I once had a barrister tell me ‘I love my job so much it feels like I get paid to eat icecream’,” Ms Keats said.

Realising that practicing law did not bring her the same joy as tasting desserts, Ms Keats promptly left to forge a career tasting desserts.

“Now I really do get paid to eat icecream,” she said.

Passionate about home cooking using wholefoods and less sugar, the lawyer come foodie will share her tips on creating healthy dishes at home, without having to sacrifice on taste.

“I actually think healthy food tastes better than sugar laden recipes,” Ms Keats said.

“Once you become accustomed to using less sugar it becomes your preference – I never feel like I’m missing out.”

In addition to her health tips, the author of several cookbooks will offer attendees to the festival’s Main Event on Saturday July 28 advice on getting published.

Ms Keats will speak alongside seven other authors and groups upstairs at the Canobolas Hotel, in an event which includes the announcement of the Banjo Paterson Awards.

Tickets are available through Eventbrite. 

INGREDIENTS

PREPARATION

1. Place milk into a saucepan and gently heat on stovetop – keep below boiling point.

2. Transfer hot milk to a heat-proof food processor or blender. Add matcha powder, honey and spices, and process until combined.

3. Add additional matcha and spices to taste, if desired, then process until combined and frothy.

4. Divide between cups or mugs. Using a fine-mesh sieve, sprinkle with extra matcha powder to serve.

TIPS

You can use cow’s milk, almond milk or soy milk to make this latte.

You can purchase matcha powder at health food stores and some supermarkets.