Naked food is not hidden, covered or compromised by additives or preservatives.

It lets the products speak for themselves, explains Australian chef Jane Grover in the introduction to her book, Naked Food: The way food was meant to be (Jane Grover Pty Ltd).

Her recipes are relatively simple and healthy, ranging from things like guacamole or tomato salsa to mushroom, tomato and sage frittata, eggplant and bocconcini bake or roast vegetable lasagne.

They are based on local organic and free-range products.

In between the recipes she tells not only her own story, but also those of some of her local growers in north Sydney.

A former fine-dining chef, she now presents cooking classes and shows and leads market tours, educating people about healthy food, and keeping up her blog at

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