Recipe Development
I know the details of what make a recipe successful. I create on-trend recipes for cookbooks, magazines and businesses wanting to take their food to the next level.
Developing recipes is something I thoroughly enjoy. I have developed recipes for many health titles for Women's Weekly Cookbooks now such as Almost Vegetarian, Sugar Free, Eat Well To Live Well, Outdoor Kitchen, Celebrating Christmas, The Green Kitchen, Sweet, Real Food, The Sustainable Cook and more!
I have worked with Woolworths online and their catalogues, developed for Donna Hay's Fresh & Light magazine and been featured in Gourmet Traveller.
I develop and share recipes to my community also, in hope that I can enrich the lives of many with healthy meal inspirations and in turn assist in the overall wellness of the community and beyond.
Connect with me to discuss how I can help your business and your clients by enhancing your restaurant or cafe's menu with some on trend healthy recipes to promote wellness that look colourful, eye catching and taste awesome to boot!
Photo credits:
Almost Vegetarian images: Almost Vegetarian (Australian Women’s Weekly Cookbook)
Photographer - William Meppem
Stylist - Vivien Walsh
Developer - Rebecca Hendriks
Sugar Free images: Sugar Free (Australian Women’s Weekly Cookbook)
Photographer - James Moffat
Stylist - Olivia Blackmore
Developer - Rebecca Hendriks
I want to share with you some beautiful words from a client of mine as testament to my work...
“The first project Rebecca undertook for us was Sugar Free, where she contributed the bulk of the recipes for this title. The deadline was exceptionally tight and she was new to our very detailed recipe developing and writing style, she delivered beautiful original recipes, meeting and exceeding the brief at every level. Such delivery characterises Rebecca’s character - hardworking, professional and a perfectionist. To boot, she has an enviable energy and vibrancy for life that is infectious and truly begs to be shared more.Rebecca’s extensive travels and nutritional training have provided her with a rich and wide range of food experiences that reflect in her work and bring a great maturity to it. Assured of this breadth of knowledge we have offered her work under a wide range of subject matter, assured that she has the capability to produce original recipes to brief.I have had the pleasure of working with many people in this field over the past 20 years, however Rebecca stands out for her determination, magnetism and talent.”