Foodiologie is a culmination of our shared love of food. Our food philosophy is centered around using fresh, local ingredients whenever possible, keeping things simple, and letting the flavours speak for themselves. Experimentation is always encouraged, and we’ll do a lot of it, so you don’t have to.
What we’ll share are observations, tips, and recipes we’ve enjoyed or had success with.
If you have any comments, we’d love to hear from you.
Who we are
A foodie from a tender age that started with an experimental Egyptian bread gone wrong, Hannah still plays with her food. Fresh ingredients – regardless of how simple they may be – combined to create bold flavours are her idea of a great meal. Sharing a table with family and friends, traveling, languages, and summer are a few of her favourite things.
Growing up with the concepts of trying everything at least once and finishing everything on her plate has led to a life-long love of new foods and experimentation. In more recent years, when work took Vivian abroad, a completely different palette was introduced through the regional meals served. Meals were still made from fresh, local ingredients, but offered a completely different food experience: A food experience that still colours Vivian’s perspective on food today.