There’s a certain kind of cook who follows recipes. Margaret Sevenjhazi is not one of them. A Filipino–Hungarian food creative, recipe developer and writer, her work sits between instinct and inheritance – built from scraps, stories and a refusal to waste anything with potential.

Operating between home kitchens and creative spaces on Gadigal Country, Sydney, her work sits under the banner of Bottomfeeder – a project that reads more like a worldview than a brand. “Ghetto meets gourmet” is how she puts it, though what unfolds is something more precise: a way of cooking that honours survival, not trends. Pickling, fermenting, repurposing – each act carries the logic of cultures that have always known how to stretch what’s available.

Growing up between Filipino and Hungarian lineages, resourcefulness wasn’t aesthetic, it was necessity. The kind that turns containers into tools, scraps into meals, byproducts into new forms. That thinking runs through everything she makes now – not nostalgia, but as proof that so-called “grandma skills” have always been ahead of the curve.

What sets Margey apart is the way she translates that knowledge without softening it. There’s humour, there’s sharpness, there are tangents that somehow land exactly where they need to. In an industry that still tends to platform the same voices, her work cuts through – not by asking for space, but by showing what’s been overlooked all along.