Georgia and her work at Stirring Change feature regularly in print, TV and online media. Here are some of her most recent forays into the media spotlight.

 bodysoul-logo  Georgia shared her recipes and thoughts on the superior nutritional profile of organ meats in a 4-page spread in body+soul magazine and in the process, had an opportunity to test her most popular beginner recipe on body+soul features writer, Rosie King.

Offal: Body+soul


 ABC News  

Georgia was featured on ABC breakfast, covering her favorite topic – nose-to-tail eating. The presenters quickly overcame their reservations around eating offal and loved Georgia’s tasters which included lemon myrtle bone marrow custard, pear & sage chicken liver pate and pressed tongue meat.

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 Network Ten  

Georgia appeared on Studio10 to demonstrate how nose-to-tail eating – in this case, cooking four meals from one bird – can be easy, economical and nutritious.


Studio 10



The_Daily_Telegraph_Australien_logo-700x120 Georgia was featured in The Daily Telegraph, discussing how nose-to-tail eating offers economical nutrition as well as some easy ways to incorporate them for beginners. Georgia’s recipes inspired Beverley Hudec from the Telegraph to cook up a ‘brainy frittata’ to feed her colleagues. Watch their reactions here.

Manly Daily logo


As part of the same story, Georgia was featured in the local news with organic butcher Dave Head from Shiralee Meats.

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Working With Georgia

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