ANNI Brownjohn, founder of Australian iconic food brand Ozganics, has taken her passion for healthy clean food to Malaysia with a series of highly successful cooking classes held in November and December.
The Murwillumbah based manufacturer of organic sauces, dressings and spreads was delighted with the response as the local people embraced the opportunity to witness the fusion of Asian, European and Australian cuisine.
Ms Brownjohn said she was thrilled with the popularity of the classes.
"My passion is to teach people how to prepare healthy, wholesome food that is fresh and full of flavour," she said.
"Our Ozganics product range is certified organic, super healthy and free from gluten and dairy.
"I show how to cook quick and delicious foods, what to look for in fresh ingredients and of course, love to share my organic cook's tips for that extra dazzle on the plate."
Presenting the cooking classes with Ms Brownjohn was well-known Malaysian chef Ryan.
"Ryan and I complemented each other in the kitchen despite having met only three days before the first class," Ms Brownjohn said.
"And I'm amazed to admit that we now have Ozganics groupies in Malaysia."
Attending the recent classes were a number of Malaysian food bloggers.
"Truly, Malaysia has the cooking bug," she said.
"The wonderful women bloggers who attended the class tell me they have up to half a million followers.
"As a long term passionate home cook, it's pleasing to see the return to the kitchen movement taken up with such gusto in Asia."
Ms Brownjohn said the class attendees were able to learn how to make fresh pasta and wholemeal bread, make a delicious gourmet Ozganics feast from scratch, prepare roast vegetables, sugar-free Christmas pudding and more along with Anni's gourmet tips.
While Ms Brownjohn was focused on teaching her classes how to use Ozganics in their meals, she also promoted Australian produce and products to the participants.
"Truly part of my responsibly as a dedicated Australian is to help Asians understand why Australian food should be part of their diet," she said.
"In my menu I used natural Australian dairy, flour, fresh produce, grains, meat, and grocery items.
"My Ozganics cooking school members now understand to look for the best, and buy Australian.
"The Organic Cooking School has been quite an exciting learning experience for everyone.
"We now have interest to run them in Singapore and other south-east Asian countries."
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