From her earliest memories, Stacey Lum Wan’s mother urged her to start a cafe and write a cookbook. Unbeknown to her, Stacey’s Mum sowed the seeds that led to her culinary journey. Raised in Mackay with a large, blended family, Stacey cherished their gatherings. and despite financial struggles, Stacey said her Mum always wore a smile and gave warm hugs. Growing up, her Mum’s quirky cooking mishaps, especially with rice, provided comical memories. Contrastingly, Stacey’s Dad, influenced by his family’s Chinese restaurant legacy, excelled in the kitchen. His aromatic dishes on the cane farm visits were cherished family times, where the family enjoyed good food, card games, and outdoor adventures.

Stacey’s affinity for animals, food and infants persisted, although their hierarchy shifted after becoming a mother at 23. Now her adult children, aged 23, 20 and 19, share her passions. Their early farm visits led her eldest son to briefly shun animal products, a journey reaffirmed by documentaries like “Cowspiracy.”

This awakening reshaped the family cooking, embracing veganism’s environmental and ethical stance. Stacey’s partner’s football team and workplace embraced their lifestyle change, even accommodating them during events. To Stacey, this symbolised the growing acceptance of veganism. Their journey transformed cooking, with the family bonding over creative vegan recipes. Her daughter, Taijah, remains an integral part, suggesting recipes and joining her at their Maleny Hinterland store. Collaborating daily, they share cherished moments.

“Running a store and crafting cakes, each order feels surreal,” says Stacey, “especially for significant life events. As years pass, a Maple & Sage Cake might grace a wedding album, a testament to an unexpected path that unfolded beautifully. My Mum’s subtle advice guided me, and last year, I produced my first cookbook, Our Food Forever, which has been a phenomenal success and serves as a tribute to my mother, my children and future generations.”