Anna Lisle-Turner is a food writer, lifestyle journalist and passionate cook. Following the success of her first cookbook, Bowl & Fork, which was launched internationally in 2015, Anna released her second cookbook Whole Food, Bowl Food, in December 2016.
Anna grew up on a sheep and cattle farm in rural Australia and in 2016 moved to London with her husband, Andrew. She freelances as a food writer and recipe developer while also studying a Bachelor of Health Science (Nutritional and Dietetic Medicine). She is an avid Instagrammer (@annalisle) and blogger (www.annalisle.com), posting recipes and photos which reflect her personal food philosophy of eating natural, unprocessed whole foods.
She is the former Senior Editor of Best Restaurants of Australia and has over 10 years’ experience working in digital and print media, contributing to various lifestyle platforms such as Women’s Day, New Idea, The SunHerald, Shape Magazine Australia, Australian Yoga Journal and Australian Gluten Free Life. She has also co-hosted Fresh, a show dedicated to restaurants and dining out on Sydney’s highest rating radio network, 2GB.
In 2014 Anna appeared as a contestant on Australia’s highest rating television show, My Kitchen Rules together with her mother, Cathy, with their instant restaurant episode attracting 2.25 million viewers. Following their success on My Kitchen Rules, Anna and Cathy launched The Walcha Kitchen, a cooking school based at their family property in rural New South Wales. The Walcha Kitchen also produces a gourmet granola and muesli range that includes paleo and gluten-free options, available online at www.thewalchakitchen.com.
"Eating a whole food diet is simply to enjoy real food; that is, ingredients in their most natural state. Whole grains, full fat dairy, lean meats, seafood, nuts, seeds, fruit and vegetables – honest food, without hidden salts, sugar and additives. I find that eating unprocessed foods helps to avoid getting sucked into the quick-fix promises of fad diets, detoxes and cleanses."