From x-rays to gooey eggs

Foodie creator Candy Luk is creating delicious recipes using Traditional Chinese Medicine principles.

After a busy day working as a radiographer and studying for her master’s degree, Sydney’s Candy Luk finds a creative outlet in the kitchen.

What started as a personal recipe collection, @nourishandflourishsyd has now grown into a foodie account with 18,000 followers. Candy shares restaurant recommendations and recipes influenced by Traditional Chinese Medicine.

Recipes include a Miso Ginger Chicken Congee, Creamy Miso Noodles and a Tuna Kimchi Salad with Crispy Rice.

Her approach to cooking has come a long way since her teenage years.

“During my teenage years, I would make a lot of instant noodles, and I didn’t spend a lot of time cooking,” Candy said.

“When I started university, I had a lot of free time, so I started cooking healthier recipes.”

Now, Candy’s meals have a balance of protein, fats, vegetables and carbohydrates alongside the occasional treat. When it comes to protein, there’s one ingredient she keeps coming back to: Pace Farm’s free-range eggs.

“My mum is vegetarian, so eggs and tofu are a must and are my go-to protein choices because there is so much you can make with them.”

Eggs have become a staple in Candy’s kitchen. Their versatility means they can be incorporated into breakfast, lunch and dinner, while adding protein and rich flavours

“My favourite recipe is a bowl of rice, topped with a pan-fried Pace Farm free-range egg. Then I add soy sauce and butter on top of the egg and poke the gooey yolk. Next, I stir it together and top it with seaweed for a bit of crunch.”