About Sally

I started my culinary journey when I was 22, working as the head cook in a tiny vegan café in Sydney. Cooking became my creative outlet — the place where my love of art, design and self-expression naturally blended together. From there, I found myself working with different health food companies as a graphic designer I slowly started merging those worlds until I was designing menus and cooking in the same breath with a focus on healing and health food.

In 2015 I lived in Canada, started a food blog and helped open a high vibe ramen bar. My passion for bone broth and fermented foods really came alive and I began really focusing on gut health and healing my own digestive issues with ancestral eating.

In 2018, I moved to London and helped relaunch a bar into a vibrant vegan dining spot — a wild, beautiful chapter that taught me so much about flavour, community and trusting my instincts in the kitchen. Although I was not vegan and was still boiling bones at my warehouse on the regular, I was able to infuse my knowledge of gut health and nourishment into the vegan world, helping many of my regular customers broaden their understanding of healing food.

When I came home to Australia in 2020, I opened Lilium Love Café in Wilsons Creek. I wrote the menu, ran the kitchen and poured my heart into feeding the Northern Rivers community for four years.

These days, my focus is slower, more intentional. I cater retreats, I write cookbooks, and I create food that heals. I LOVE cooking and share a new recipe every single week on my substack, I am mastering dough, cheese and much more just by being curious and leaning into this calling. As a mother, nourishing myself and my family is at the centre of everything — and that philosophy pours straight into Slow Low and Dough.

You can find me on Instagram: @sallypatti.