The Gentle Kitchen was started in 2012 as a magazine and is now a blog and resources site for those wanting to learn about wholefood plant-based living. We have plans to expand in the future to teach plant-based cooking through online coaching. You can stay connected through our online form to hear more on that in the future.
Cook, writer and publisher Heather Fletcher lives in Lilydale, northern Tasmania, where she grows herbs and vegetables for her plant-based kitchen.
In 2012, while living in New York, she did her Certificate in Plant Based Nutrition at Cornell University and became a strong supporter of the work of T. Colin Campbell MD, Dr John McDougall MD, Michael Greger MD, Joel Fuhrman MD among others.
In February 2018 she completed the Professional Certificate in Plant Based Cooking with Rouxbe culinary school.
In May 2021 she completed the Essential Vegan Desserts Certificate at Rouxbe, a course led by Fran Costigan.
Heather is a passionate advocate for wholefood plant-based cooking and evidence-based nutrition.
J
ill Scala
Jill Scala is an artist, writer and gardener who loves market food, inspiration from all over the world and worked with Heather on the Gentle Kitchen as deputy editor when it began as a vegan magazine. Jill is passionate about all sustainable lifestyle stories whether it’s farm gate shopping, growing herbs or developing recipes from seasonal produce.
