Author Omid Jaffari's earliest childhood memories revolve around the kitchen and garden of his grandmother's house in northern Tehran, where he remembers eating unripe cherries and juicy pomegranates and breathing in the scent of rosewater.
Later, settling with his family in New Zealand as a young boy, he learned to become a chef then took his skills abroad to the UK where he worked at London's world-renowned River Cafe, with Ruth Rogers and the late Rose Gray. It was here that Omid honed his skills and his palate and started dreaming of the culinary possibilities of the freshest, raw food.
Today, at Melbourne-based Botanical Cuisine, he is constantly inventing new ways of getting the very best out of plant-based, living foods. Raw is his first book.