Since the release of her first cookbook in 2021 Kelsi Boocock has travelled to more than 20 countries, set up a food app and completed a diploma in plant-based cuisine at Le Cordon Bleu in London.
She's also just released a second book, heavily influenced by the places she's been, called Healthy Kelsi Travel Kitchen.
In it, she brings the tips she learned from local chefs and street food vendors to the pages.
She joins Kathryn to talk about some of her favourites, including pink pasta from Venice, crunch gado gado-style salad from Indonesia and a kumara tangine from Agadir.
Photo: Supplied
