Tandy’s first memories of food involve her paternal grandmother who always had enough food at her table to feed a small army. She can remember stepping into her grandmother’s pantry and eating pickled onions right out of the jar. The pantry also always had a container of crunchies and one bite of this treat transports her right back to that place. Coming from a Jewish family, high holy days meant cooking with all the aunts and it is her Aunty Tilly’s ice cream that was the inspiration behind her recipe book, Lavender & Lime. Tandy’s maternal grandfather was the first foodie she knew and he was a dab hand in the kitchen, making his own mayonnaise, marzipan and Steak Tartar among other meals. They shared a mutual passion for mustard and Tandy always has at least four jars in her fridge at any one time. Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.