Dr Sue Radd is an Advanced Accredited Practising Dietitian (a credential awarded to less than 2 per cent of dietitians in Australia), a nutrition scientist, cook and internationally published author and speaker. Her practical knowledge of food and cooking, and ability to translate science into anyone’s language is widely enjoyed. She has educated and entertained audiences from Australia and New Zealand to South Korea, the United States and the United Kingdom.
Sue completed her doctoral research at The University of Sydney on how diet can target memory and thinking problems and lower the risk of dementia. She is the Founding Director of the Nutrition and Wellbeing Clinic in Castle Hill (Sydney). In 2010, Sue was awarded the Dietitians Association of Australia President’s Award for Innovation for her Culinary Medicine Cookshops, which she conducts using a teaching kitchen within her clinic.
Recognised by her peers as an expert on plant foods and phytonutrients, Sue is co-author of the internationally published Eat to Live, which has also been translated into Korean and French. She was awarded winner of “Best Nutrition Writing” at the Vittoria Australian Food Media Awards for The Breakfast Book, a wake-up guide to the most important meal of the day.
Her Food as Medicine: Cooking for Your Best Health was voted “Best Health and Nutrition Book in the World” by the Gourmand World Cookbook Awards in 2017 and has been translated into German and Norwegian. In 2019, this comprehensive resource was showcased at the UNESCO headquarters, Paris, in conjunction with the Gourmand World Summit and has now inspired a series of cookbooks on specific medical conditions, of which Food As Medicine: Cooking to Treat and Prevent Diabetes is the first book.
Sue passionately believes that to live well you need to eat well.