“I’m not one to just wing it, I really have to over-analyse and plan everything and that even comes down to my cooking,” she said.

“I get really technical with it but certainly baking is a bit of a precision art and I really enjoy it.

“That’s probably what I do most in the kitchen, a lot of baking, a lot of sweets because I quite like the science behind it.”

Natalie’s pavlova recipe could be considered exhibit A of this method.

“That’s kind of a Frankenstein really, taking lots of tips from lots of other friends and family members to find the perfect recipe,” she said.

“And based on a lot of taste tests at family functions and dinner parties, I think I’ve really nailed the Australian classic.”

Experience has taught her things such as rubbing out the mixer bowl with white vinegar before putting in the egg whites and making sure to dissolve the sugar completely when beating.

“It’s funny, it only takes those four ingredients but it’s the method in the madness that makes it work,” she said.

“I don't know what it is about pavlovas but they just make everyone so happy and excited.”

Natalie, who grew up in Melbourne, said she became more interested in food once she moved out of home as a young adult.

“I think maybe the influence of my friends in a share house probably helped convert me to the greener side of the hill when it comes to eating and cooking,” she said.

“Something about baking brings me a lot of joy, I get a real kick out of making people happy with food.

“Giving people an opportunity to relax and to give them something exciting to think about and to enjoy.” 

Natalie moved to the North East 19 months ago with her now husband Travis Leenaerts to become executive officer of Rutherglen Wine and Tourism.

Their everyday meals are designed to fit into their busy schedules, being quick to prepare and often involving a slow cooker or barbecue.

“It’s not very glamorous or very complicated but we’re just trying to keep it easy,” she said.

Six things I can’t cook without: My Kitchen Aid, I couldn't do without that, eggs, chocolate, either in recipes or in my mouth while cooking, wine, a good knife and good company, a reason to bring joy to the table.