BLAKE Le Cornu believes health is the greatest of all possessions and his new Border venture mixes two of its key elements – food and fitness.
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Wodonga’s Healthy Foodology offers personal training, nutritional advice and meal plans as well as catering.
“I started out as a chef and then got into the fitness side of things,” Le Cornu said.
Not that this was totally new to the Albury Steamers rugby player.
“My parents owned a gym when we were young so we literally lived at the gym most of the time,” he said.
Le Cornu began his apprenticeship in Albury before moving to Sydney to join restaurants such as Pilu at Freshwater and Ormeggio at The Spit.
He also completed an overseas stint in Edinburgh.
“I went over there for rugby but I got a job as a head chef as well, so that was a good experience, I worked in a cocktail bar there,” he said.
Now he cooks for his clients, tailoring his meals to fit in with their training regime.
What's your favourite dish? Braised beef cheek
What are the staples in your pantry? At the moment I’m using a lot of quinoa and brown rice, whether hot or cold, sometimes when making curries, sometimes in salads. I’ve been using a lot of coconut milk too.
What's the biggest product discovery you have made in cooking? My favourite is my spiraliser, to make noodles out of vegetables, I use that quite often.
What's your secret vice? When I study I sometimes can eat a whole bag of licorice. I’d probably say that’s my big one, I can’t just eat one piece.
What is your recipe standby? I’ve been making, like, a quinoa fried rice, so instead of rice, use the quinoa. Lots of vegetables, it’s quite simple and pretty quick.
What is your most unforgettable meal and where? I had a lamb dish at the Lake House in Daylesford, maybe two or three years ago.
What's your favourite cooking utensil? I’ve got a little spatula, it always does the job for me.
What's in your kitchen toolkit? These days I don’t use a lot of equipment. Because it’s mostly pretty straightforward cooking, really probably my knives are the biggest thing. I’ve got a steel so it’s nice and sharp and I use a Microplane quite often to grind spices or grate lemon zest.
What did you have for dinner last night? I actually tested out that pork fillet recipe. I was tossing up whether to do it with pineapple or mango, I chose pineapple.
What are you drinking? I don’t drink that much but usually I have Stone and Wood, it’s a new beer.
Details: Healthy Foodology, 204 Melbourne Road, Wodonga. 0423 205 330