My food career began then and I knew I would one day be doing what Graham Kerr did, to some degree. Little did I know it would be on television also and now online.
I have accomplished many things as a foodie, least of all winning three Australian Food Media Awards for Food Radio, over three consecutive award years. I also compiled a best selling cookbook "First Principles" in 2003 which sold over 100,000 copies in it's first year. I created BiteSize Cooking® Radio Segments in 2005 which ran on Australian radio stations till 2014, for which I won two of the three Food Media Awards and which I produced solely in-house. And I have created each version of my food website since 2003 and produce all the content myself, including the multimedia (of which there are over 10,000 posts). I am quite literally, a one woman operation, bar some very loyal and skilled contractors who help me out with some of the more technical aspects of what I do.
Unlike my previous site versions, Victoria Hansen Food combines free and fee based content. All the text content is free to access and comprises over 10,000 pages and posts. The How To and Base Recipe Videos can be accessed by subscribing to the site, for which there is a fee. The fee is $66 per year, which equates to $5.50 per month. The fee is charged annually and is recurring, but you can cancel at any time. If however, you cancel before the end of your subscription term, there are no refunds. From time to time I will also offer special introductory rates and trial periods where you may view the fee based content free. If you're a subscriber to the site, you'll be notified when these are. You can SUBSCRIBE NOW via the form in the sidebar, it's FREE to be a subscribe to updates. If you'd like to join as a member to view the video content, you can do that from the sidebar as well. Just click the Sign Up Now link under the password field .
NB: If you cancel a paid membership subscription, any content you had access to via the subscription will NOT BE ACCESSIBLE once your subscription is cancelled. All content you paid for access to is tied into your email address. If you cancel, you are automatically and instantly deleted from the site and no longer able to login. You must be logged in and an active paid member for the fee based content to be opened to you. Please make sure you read the Privacy and Terms before joining as a member so that you are fully aware of all the conditions.
Victoria , what a wonderfully brilliant presentation of your new site. Have to say amazed how well you come across so naturally effortlessly & you can feel the passion you have for cooking.Dennis Hampton-Warner
In three words this site has 'Style and Substance.' It is almost a one stop shop, (well you have to go elsewhere to get the ingredients) for both the inexperienced, budding and experienced cook. Its like one of those very good narrated cookbooks that you want to keep dipping into to absorb more culinary knowledge. Today I looked at the tips on making a good lasagna tomorrow I might watch one of the videos or read a blog. Great work Victoria.Mary Atkins
Nice site ... clean and engaging. Good content, easy navigation.Al Darby
Wow, wow, wow....looks AMAZING!!!! Well done you...let the next adventure begin.Graeme Nicholls
Great site, well written content and beautiful images. Congrats!Ab Kajuir
You are amazing Victoria, I hope all my foody friends will visit and enjoy your classy and informative site. I want the world to know what an amazing Chef, Foodie and gorgeous woman you are. Having enjoyed your sumptuous cooking many years ago, I have never forgotten the presentation and mouth watering flavours. There is much I can learn from you and I am truly grateful you are continuing to pursue your gift and passion.Carol Cooper
I have just had a really quick look around the website and I think it’s amazing! There is so much good material on it and it’s so well presented and organised. Can’t wait to get going and many congratulations!Alex Warner
You are doing great work, and you should be proud of your efforts. Your genuine engagement with your audience is yet another tribute to your commitment to what you do.
Your videos are so much more engaging than Nigella's "soft porn with food" offerings. Your authenticity and passion shine through very clearly in all that you do. If I may put a bit of icing on your cake you are much more appealing than Nigella in every way, and your food makes much more sense.
The way that you deconstruct recipes to their basic principles borders on being genius. Of course all chefs know this, but for the rest of us is a most valuable revelation. You are a great credit to not only good cooking, but also to good video presentation. Seldom do we see such useful knowledge and skills being presented with your authenticity and genuine charm. I worked in TV and video production for more than 20 years, so I do know a thing or two about it. Best wishes to you, and keep up your great work.Roy