• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
VJ Cooks
  • Home
  • CookPlan
  • Shop
  • About
  • Meet the Team
  • Recipe Index
  • Dinners
  • Baking
  • Desserts
  • Slow Cooker
  • GFO
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Buy My Cookbooks
  • CookPlan Free Trial
  • Dinners
  • Baking
  • Recipe Index
  • FREE EBOOK: Top 10 Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home

    Meet the Team

    A group of woman smiling together.
    Christmas Party 2024

    A close up of blonde woman wearing a green dress standing in front of some trees on a sunny day.

    Vanya Insull

    CEO

    Vanya founded VJ Cooks in 2016 after relocating to Taupō with her young family. Having previously worked as a graphic designer and art director for multiple magazines in Auckland, Vanya decided to try her hand at food blogging. What started as a part-time activity during the boys’ nap-time, has now grown into a successful business. With the support of a growing team, Vanya’s recipes are now offered across multiple platforms including the VJcooks.com website, in the VJ Cooks Meal Planning App, on social media, and most recently, in her two cookbooks Everyday Favourites (July 2022) and Summer Favourites (August 2023).

    Favourite food-related memory from childhood? Baking and pretending to talk to the camera like Alison Holst!

    Ultimate final meal? Entree: Garlic king prawns with marie rose dipping sauce. Main: Fillet steak with creamy mushroom sauce and scallop potatoes. Dessert: Chocolate fondant with raspberry coulis and french vanilla ice cream

    Theresa Reddish wearing a grey blazer standing in a garden, laughing at someone in the distance.

    Theresa Reddish

    Website Manager

    With a background in design and a life-long passion for food, Theresa combines the best of both worlds in her role as website manager for VJcooks.com. When she’s not optimising SEO, Theresa can be found in the test kitchen offering excellent advice like “more salt” or “parsley garnish?”. Theresa confesses that on more than one occasion, she’s had to step away from the computer and make a recipe then and there, because she’s been too hungry to keep writing. Theresa and Vanya met at a “new to Taupō” coffee group in 2018 and shortly after, Theresa became Vanya’s first employee. Check out Theresa's recipes here.

    How has your cooking changed since working at VJ Cooks? I used to over complicate things! I would buy beautiful cookbooks full of long-winded, complex recipes…then never make anything from them. As a mum of two young children, I'm all about a quick, easy and nutritious meal and VJ Cooks has those in spades.

    Go-to cake recipe for birthdays? Chocolate Banana Cake, with gluten free flour! My husband has coeliac disease and I love being able to easily adapt a recipe with a simple swap or two.

    A brunette woman standing in a garden smiling directly at the camera

    Grace Bowen

    Recipe Contributor

    Grace is without a doubt the most qualified foodie on the team. With multiple City & Guilds diplomas in cookery, patisserie and culinary arts, Grace brings a wealth of knowledge and experience to the team. You can find all of her amazing recipes, under the Gracie’s recipes category. These include tasty dinner ideas influenced by many years spent travelling overseas, in addition to her foolproof yet easy-to-follow patisserie recipes such as Lemon Meringue Pie and crowd favourites Chocolate Mousse Cake and Classic Apple Crumble. And if you hadn’t already guessed it from her photo, Grace is one of Vanya’s beloved younger sisters!

    Favourite VJ Cooks meal? One Pot Meatballs and Gnocchi with mozzarella - delish!

    Favourite food-related memory from childhood? Every Sunday we would go over for lunch at Nana’s house. She would make a huge delicious roast lamb with roasted veggies, mint jelly and all the trimmings. For dessert, we'd have apple crumble and ice cream, followed by a play in her beautiful garden.

    A blonde woman wearing a green jumper standing in a garden smiling directly at the camera.

    Erin Harrison

    Membership Manager

    Erin joined the VJ cooks team at the start of 2023, initially coming on board as the Membership Manager for the VJ cooks 'Cooking with VJ' membership. She now looks after the VJ cooks meal planning app - everything from Instagram stories to curating content and answering questions from subscribers - as well as email marketing and other projects that come up. She also takes recipe taste testing in the studio very seriously.      

    Graduating with a Bachelor of Communications from AUT, Erin has spent the majority of her career in marketing and as a freelance content writer. 

    Favourite VJ Cooks meal? Sticky Lemon Chicken & Slow Cooker Creamy Shredded Chicken. I love anything with chicken!

    How has your cooking changed since working at VJ Cooks? I consider myself a very basic cook, but with two kids it's about trying to make nice food that doesn't take forever to prepare. So I love that I can make delicious meals that everyone will enjoy, without the fuss and without having to buy a whole heap of new ingredients every time.

    A smiling woman standing on a deck with foliage in the background.

    Jane Smith

    Social Media Manager

    Taking on the role of Social Media Manager, Jane Smith joined the VJ cooks team in the middle of 2024. An established florist and creative specialist in Taupō, Jane had amassed a cult following for her own brand Jane Smith Floral Design. Known just as well for her beautiful floral creations as she is for her engaging and hilarious social media posts, it was a no-brainer to get Jane on board at VJ Cooks. Jane will be specialising in editing content allowing Vanya to focus on what she loves most - creating and styling recipes!

    What is your favourite VJ cooks meal? Probably the roasted Tomato and Prawn Pasta, with the home made roasted tomato sauce. Such a delicious use of those abundant summer cherry tomatoes.

    Do you meal-plan or wing it? I go through phases…the app has definitely helped me meal plan more often, which is so time saving when I do it.

    A woman with long blonde hair wearing a blue checkered top and black blazer smiles indoors, with large green plants in the background.

    Liana Williams

    Facebook Manager & Studio Assistant

    Liana is the newest addition to the VJ Cooks team and brings with her a wealth of experience in administration, customer service and coordination. Over the years, she’s organised successful community events, managed social media channels and juggled multiple responsibilities all while raising three children. Highly organised with a great eye for detail, Liana loves creating order out of chaos and making sure everything is where it needs to be. She is the superstar we never knew we needed but couldn't live without!

    Favourite VJ cooks recipe? The Arancini made from the fried ham and parmesan risotto - YUM!

    Ultimate final meal? Call me basic, but Devilled Sausages and mash all the way!

    Pin
    Share
    0 Shares

    Primary Sidebar

    Free 7 day Trial

    A promotional image for CookPlan, featuring a meal planning app on a phone and a smiling woman, with text highlighting over 650 recipes and an invitation to download the app.

    Search the website

    Want to learn about freezing meals?

    Most Popular Recipes

    Tuscan Chicken Thighs

    Tuscan chicken

    Chocolate Weetbix Slice

    Three pieces of Chocolate Weetbix Slice sitting on a white plate.

    Magic Slice

    Magic slice an easy recipe by VJ cooks

    Lemon weetbix slice

    Gingerbread Loaf

    Sliced gingerbread loaf on a wooden board.

    Quick Teriyaki Chicken Bowls

    teriyaki chicken bowls

    vj_cooks

    Follow me on Instagram for fresh new recipe videos every day!

    The sweet treat mash-up you didn’t know you need The sweet treat mash-up you didn’t know you needed ✨ Marshmallow Brownie Slice ✨

 INGREDIENTS
🤎BROWNIE BASE
100g butter
½ tsp vanilla essence
1 cup caster sugar
2 eggs
50g cocoa
50g plain flour
½ tsp baking powder

🩷MARSHMALLOW TOPPING
250g milk chocolate
1 Tbsp coconut oil
180g marshmallows

🤍INSTRUCTIONS
1. Base: Preheat the oven to 150°C fan bake.
2. Line a 20cm square tin with baking paper.
3. Melt the butter in a large mixing bowl in the microwave. Add in the caster sugar, vanilla essence and eggs. Whisk until smooth.
4. Sift in the flour, baking powder and cocoa then gently fold together until combined.
5. Spread the mixture evenly across the base of the lined tin then bake for 25 minutes. Set aside to cool for at least 15 minutes.
6. Topping: Place chocolate and coconut oil in a large heat proof bowl. Heat for 45 seconds in the microwave or until melted. Stir to combine. Allow to cool for 5 minutes.
7. Pour the marshmallows into the bowl and coat in the cooled chocolate.
8. Pour on top of the cooled base spreading out to the edges.
9. Chill in the fridge for at least 2 hours or overnight until set. Slice into pieces and serve.
    Dinner in 20 minutes with one pan? Yes please. Th Dinner in 20 minutes with one pan? Yes please.

This creamy mushroom pesto pasta is quick, satisfying, and perfect for when you’re short on time but still want something so good.

Save it now and thank yourself later 👏🏼

🍝INGREDIENTS
1 Tbsp olive oil
200g mushrooms, trimmed and sliced
200g cherry tomatoes
2 clove garlic, crushed
75g basil pesto
1 cup cream
30g parmesan, grated
400g fresh fettuccine

🍝INSTRUCTIONS
1. Add the olive oil to a large nonstick frying pan on a medium heat. Add the sliced mushrooms and sauté for a few minutes. Add the cherry tomatoes and cook stirring a few minutes more. 
2. Stir in the garlic and fry for one minute. Add the pesto and cream then mix to combine. Simmer for a few minutes until the sauce thickens up and the tomatoes start to burst. 
3. Cook the fettuccine in a large pot of salted boiling water according to packet instructions then drain. 
4. Stir the grated parmesan through the pesto sauce. Once it is combined add the cooked fettuccine and stir again. 
5. Season to taste with salt and pepper then serve immediately with extra grated parmesan on top.

Full printable recipe available at vjcooks.com 👩🏼‍🍳
    A quick and easy meal plan in the @cookplan_app if A quick and easy meal plan in the @cookplan_app if you are wondering how it works 🧡
    Are you team Sweet or Savoury topping? Trust me, Are you team Sweet or Savoury topping? 

Trust me, once you try making these at home, you won’t go back ⬇️

🥯 INGREDIENTS
DOUGH
450ml warm water
2 tsp sugar
1 Tbsp active dry yeast
750g plain flour (5 cups)
2 tsp salt

OTHER INGREDIENTS
2 tsp baking soda
1 egg
1 tsp sesame seeds or bagel seasoning

🥯INSTRUCTIONS
1. In the bowl of a stand mixer, place the warm water and sugar and stir to dissolve. Add the yeast, stir again, and leave to sit for 10 minutes until frothy.
2. Add the flour and salt. Attach the dough hook to the mixer and mix on low for 5 minutes until the dough is smooth and slightly sticky. (Knead by hand if you don’t have a mixer.)
3. Cover the bowl with a clean tea towel and let the dough rise in a warm place for at least 1 hour until doubled in size.
4. Turn the dough out and shape it into a large log. Cut into 12 equal pieces and roll each into a ball.
5. Make a hole in the centre of each ball, then spin the dough around your fingers to enlarge the hole.
6. In a pot, bring 2 litres of water to a boil, then stir in the baking soda. Carefully lower the bagels into the boiling water, two at a time, for 1 minute on each side. Use a slotted spoon to remove them and place them on lined baking trays.
7. Preheat the oven to 200°C fan bake.
8. Whisk the egg with 1 tablespoon of water, then brush the mixture over the boiled bagels. Sprinkle each one with the topping of your choice or keep them plain. 
9. Bake for 20 minutes until the bagels are golden. Transfer to a wire rack to cool completely.
10. Store in an airtight container for up to 3 days.

What’s your favourite topping to have on your bagel? 😋
    My Camera Roll lately 📸 My Camera Roll lately 📸
    New to the website! 🧆 These Air Fryer Greek Mea New to the website! 🧆
These Air Fryer Greek Meatballs are crispy on the outside, tender inside, and packed with fresh herbs and flavour.
Perfect for wraps, bowls, mezze platters or lunchboxes.
Save the recipe—you’ll be making these on repeat!

🧆MEATBALLS:
500g pork mince
500g beef mince
2 spring onions, finely chopped
2 cloves garlic, crushed
1 cup panko crumbs
1 egg
2 Tbsp fresh parsley, finely chopped
2 Tbsp dried mint or mixed herbs
2 tsp ground cumin
1 tsp salt
¼ tsp cracked black pepper

TO SERVE:
4 cups cooked white rice
1 cucumber, diced
1 red onion, finely sliced
200g cherry tomatoes, quartered
200g tzatziki (store-bought or homemade)
Lemon wedges, to serve

🧆INSTRUCTIONS
1. Make the meatballs: In a large bowl, combine all meatball ingredients. Mix well until evenly combined. Roll into small balls, about the size of a golf ball. Store in an airtight container in the fridge until ready to cook. I like to make these ahead of time. 
2. Cook in the air fryer: Arrange the meatballs in a single layer, ensuring they are not overcrowded. Air fry at 180°C for 12 minutes, shaking halfway, until golden brown and cooked through. You may need to cook them in batches.
3. Assemble the bowls: Divide the cooked rice between serving bowls. Top with cucumber, red onion, cherry tomatoes and hot meatballs.
4. Serve: Dollop tzatziki on top and serve with lemon wedges on the side.

Full printable recipe available at vjcooks.com 👩🏼‍🍳
    Follow on Instagram

    Copyright © 2025
    Privacy Policy