Food As Medicine

Dr Sue Radd is an Advanced Accredited Practising Dietitian, a nutrition scientist, cook, and internationally published author and speaker. She holds a credential awarded to less than 2 per cent of dietitians in Australia. Her practical knowledge of food and cooking, combined with her ability to translate complex science into accessible language, is widely appreciated. She has presented to audiences across Australia, New Zealand, South Korea, the United States, and the United Kingdom.

Sue completed her doctoral research at The University of Sydney, investigating how diet can target memory and thinking problems and reduce the risk of dementia. She is the Founding Director of the Nutrition and Wellbeing Clinic in Castle Hill, Sydney. In 2010, she received the Dietitians Association of Australia President’s Award for Innovation for her Culinary Medicine Cookshops, which she conducts in a teaching kitchen within her clinic.

Recognised by her peers as an expert in plant foods and phytonutrients, Sue is the co-author of the internationally published Eat to Live, which has been translated into Korean and French. She won “Best Nutrition Writing” at the Vittoria Australian Food Media Awards for The Breakfast Book, a guide to the most important meal of the day.

Her book Food as Medicine: Cooking for Your Best Health was voted “Best Health and Nutrition Book in the World” at the Gourmand World Cookbook Awards in 2017 and has been translated into German and Norwegian. In 2019, this comprehensive resource was featured at UNESCO headquarters in Paris, in conjunction with the Gourmand World Summit. This work has inspired a series of cookbooks focusing on specific medical conditions, beginning with Food As Medicine: Cooking to Treat and Prevent Diabetes.

Sue strongly believes that to live well, one must eat well.

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