The Australian Women\'s Weekly - June 2018

134 The Australian Women’s Weekly|JUNE 2018

a generous splash of

olive oil

4 eggs

1 cup (250ml) milk

large pinch of sea salt

handful of grated cheese

(such as parmesan,

cheddar

or Swiss)

your choice of chopped

herbs, to serve

Heat the olive oil in a

medium ovenproof frying

pan over medium heat.

Place the eggs, milk and salt

in a bowl and whisk with a

fork. Pour the egg mixture

into the pan and top with

the cheese.

Allow the egg mixture to

cook, untouched, for 2

minutes. Meanwhile,

preheat an overhead grill to

high. Place the pan under

the grill and cook for 5–7

minutes until the frittata is

firm and golden.

Serve topped with your

favourite fresh herbs and

take the pan straight

to the table for an

impressive meal to share.

RECIPE

Go-to frittata

SERVES 4 PREPARATION TIME:

15 MINUTESCOOKING TIME: 10

MINUTES

The cooking of the food and sharing
the food is the icing on the cake.”
Becoming a world health expert,
particularly in the areas of obesity
and food, was probably always
Sandro’s destiny. At primary school
around the age of seven he initiated
the school veggie garden with the idea
that it was something all of the kids
could participate in, commonground
between the sporty kids, “who were
the cool kids” and the bullies, of
which he was neither.
At high school he continued with
a recycling program focused on
environmental protection and climate
change. The themes of sustainability,
health and inequality were more than
a passing passion. When it came time
for university, he was torn between a
career as a park ranger or following
his father’s footsteps into medicine. At
the last minute he chose medicine and
“everything fell into place”.
It was during a placement in a
remote Aboriginal community while
he was studying that he began to realise
the health crisis caused by obesity.
One of his patients was a 30-year-
old mother suffering type 2 diabetes
whose kidneys were giving out. She
attended an appointment with her
two-year-old daughter, who was
carrying and sipping from a cola
bottle almost the size of the child.
“It dawned on me this wasn’t
a problem for rich old men in the
suburbs,” Sandro says. “It wasaffecting
the most disadvantaged people in our
community. I saw an enormous burden
of suffering I knew could be solved
through access to affordable, healthy
food and the knowledge of how to
use it.” His work in remote Australian
communities won him a scholarship
to attend an international health
conference, after which he travelled to
places including Sri Lanka, Cambodia
and Mongolia completing a Master’s
in public health. He concluded obesity
and a lack of nutritional food was an
international problem.
“I began to realise the power of
food as medicine and the negative
impact poor diets were having on our
society – 800 million people around
the world go to bed hungry every

“I associate

cooking and

food with

love and

happiness.”