Lizzie, a former commercial chef and recipe developer at Australian Women’s Weekly, has a passion for wholesome, nutritious and natural food, which is what inspired the launch of her Bondi-born conscious kitchen, MessySpoon in late 2019.
Lizzie’s professional career began at 18 when she trained as a chef at Michelin starred restaurant, the Greyhound Inn in Stockbridge, England and Jamie Oliver’s Recipease in London. Bored of the cold and wet, and inspired by Australia’s rapidly evolving food scene, she set off to Sydney, where as one of the Jamie Oliver Group’s training chefs, launched restaurants all over the country, from Brisbane to Perth.
The eventual move from commercial cheffing to recipe development gave Lizzie the opportunity to begin testing and developing her own delicious, nutrient dense food products in her downtime, and so MessySpoon was born.
The name is derived from the idea of relaxed, fun food creation and learning by having a go, just like Lizzie figures out how to run a business. It’s also inspired by her former life as a commercial chef. Lizzie couldn’t ignore the negative impact the lifestyle had on her own physical and mental wellbeing, and the irony that hospitality workers have access to some of the country’s best produce, yet tend to have poor diets and eating habits.
Leaning on her passion, gut instinct, and talent for tasty everythings, with MessySpoon Lizzie committed to developing nutritious, natural products for herself, her former colleagues, the industry she knows and loves, and the general public.
A true entrepreneur, Lizzie is ‘always on,’ and has continued to successfully grow her beloved business despite the pandemic, and while carrying and birthing her first child.
Today MessySpoon operates out of a production kitchen in Surry Hills, produces a wide range of healthy artisan breads – including the best-selling Good Gut Loaf, healthier cakes and nourishing snacks, boasts a cult online following, and stockists including the renowned Three Blue Ducks and Sydney’s thriving Cali Press venues. In Lizzie’s own words: “We’re only just getting started!”
