“In my late teens, early 20s, I dated a very good chef,” Bec Cameron said.

“I learned an appreciation for good food.”

Although Bec’s mother and grandmother were fine cooks, “they would both tell you that I took absolutely no interest in it growing up”.

Raised in Albury, Bec spent 15 years in Melbourne before returning to the Border nine years ago.

A financial planner and mother of Amelie, 9, and Oscar, 6, she admits time is not always on her side.

“I like good food but it needs to be done quickly,”  she said.

“I wouldn't call myself an excellent cook … I tend to look for simple recipes.”

Bec’s chosen dish fits those requirements.

“I tend to just Google an ingredient and go, ‘OK this is what I've got, what am I going to make it with?’,” she said.

“So I think I found this years ago doing that.”

“It's a cheat's ravioli so it's made with gow gee wrappers.

“It's quick, easy, but using fresh ingredients, which is what I like.”

Before meeting with The Border Mail, Bec had asked a few friends what recipe she should present.

Without exception, they all nominated her ravioli.

“The reaction's generally wow, because it ends up looking beautiful and the flavours are fabulous,” she said.

“But you can whip it up so quickly.” 

Much of Bec’s cooking follows an Asian theme, such as Vietnamese chicken salad, Thai beef salad or dumplings.

“Sometimes I can improvise because I know all the ingredients that work together,” she said. 

“You don't need a cookbook these days. I used to collect recipes, buy magazines and cut them out, but these days you just Google it.” 

As well as work and family, the East Albury mother recently took on a new role not unrelated to food. This season she is joint co-ordinator of the Albury Auskick canteen, which provides many a treat for youngsters.

“It's an organisational thing as opposed to needing to know about food,” she said. 

Six things I can’t cook without: Definitely a glass of wine, good food must be enjoyed with good wine, olive oil, chilli, salts specifically Murray River salts, fresh herbs and my iPad, that's where I get all my recipes from.