Susanne E. Wilder, CFE, Dip Ed, Cert. IV is a Home Economist (Washington State University), Reformed Cordon Bleu chef, nutrition consultant, food stylist for print and film, writer, author of 7 cookbooks, culinary consultant in the food industry, and instructor/trainer with three decades of experience in the foodservice and consumer food segments as well as a media spokesperson for wellness and lifestyle.
Avocationally, Susanne is also a Hatha Yoga instructor, and a roller-blading, biking, kayaking, and fishing bon vivant! Currently she is creating her 5th e-book cookbook for Smashwords in a series: Wilder by the Dozen.
www.fstnfrsh.com 0407 649 437
fstnfrsh@gmail.com
Published Books
From Little Things Big Things Grow!
A garden to table kid's book which began in remote Onslow, Western Australia and highlighted in a Sustainable Foods e book for the 2008 International Home Ec Convention in Switzerland, culminating in 70 fast fresh and easy recipes for elementary children. Coming out soon!
Arranging Food Beautifully
This hard-bound book with John Wiley and Sons is for foodservice and hospitality. After working a year on what is aesthetically pleasing in propping, styling, plating and creating special events I am ruined for anything distasteful or unpleasing...ha!
Creative Mexican Cooking
Bueno, so I'm not Mexican I grew up (sort of) in Santa Ana making tortillas with my neighbors. Future clients included El Torrito chain, La Victoria salsas, Del Monte Mexican foods roll-out and many trips to Mexico.
Entertaining Fast & Fresh
Son of Fundamentals Fast & Fresh
This one has complete menus and took a year to do rather than 2
Fundamentals of Fast and Fresh
Includes recipes with reduced calories, less cholesterol, lower fat and reduced sodium content. One of the first books with nutritional analysis for each recipe. I didn't get to do the food styling and now they are rather passe.
32 Low Calorie Dishes
1984 Barron's Books nominated that year for the Tastemaker Awards. Milton Glaser designed the cover and I lost weight creating these recipes!
30 Minute Meals
1983 First 30 Minute Meals includes prep and cooking time. Best selling cookbook of the line and "provides complete, illustrated and time-saving menus that are stylish and indeed speedy." The Cleveland Plain Dealer
Published Articles
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Manik Organic – A Cafe to Dine for and More! “Organic is Orgasmic” Sanur Bali
As a long ago restaurant reviewer in the States, imagine my elation when I met the owner, Chas, and management team, Neeta (consultant) and Katut (food and beverage supervisor) at Manik Organic. I had already been there for breakfast, lunch and dinner and a yoga class! Their menu exhibits a passion for wellness cuisine with organic, free range and local ingredients. |  |
Two Splendid Spa Retreats: Resorts in Margaret River
Years ago I worked as a masseuse at Empire Retreat in a cosy room under the stairs. It was lovely to work there for even just the beautiful drive in gracefully winding around the native flora. It's one of the most tasteful and tranquil retreats I've ever been to on three continents. |  |
Confessions of a Spa Junquie
When one has to eat for a living, a foray into a day spa resort serves one well. Even Sydney-sider, Donna Hay, another chef, food stylist, and author takes a break to detox and diet, nourish and replenish. The skin changes, of course, due to weather, diet and overall lifestyle. Although one can create a home day spa, there is something about getting away for a reprieve and sanctuary in a purpose designed sybaritic spa. As with people asking me often where is my favourite restaurant, so many students and readers ask which my preferred spa is. |
Wood Fired Pizzas
Thin fast crust to make with many creative Aussie bush foods toppings!
Ode to the Egg
Beginning with a poem from a tenth century caliph, I review the plethora of uses and new range of eggs available on the market.
Balinese Vocano Pizza
Sharing a fun dining experience on one of many trips to Bali. They inflate the calzone style pizza with a (clean) bicycle pump!
Secrets of an Organised Cook
Organisational tips from a food guru, well that's the by-line given me
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