Reader's Digest Australia Feb/Mar 2026

Tammy Fry: Yes, they were raised on a plant-based diet, but more importantly, they were raised with choice, education, and balance. I have always encouraged my boys to be curious about food, to help cook, and to understand where food comes from. And now that they are older, they make their own choices, but I like to believe that their food choices are always grounded in mindfulness and awareness. RD: What has customer feedback been like? Tammy Fry: So many stories. Some writing to say they can finally enjoy family meals together because there are similar and familiar meat-free options. People telling us Fry’s helped them transition for health reasons. Every message reminds me that food is deeply personal — and that what we do truly matters. RD: Can you explain your mission to save animals and the challenges you’ve faced? Tammy Fry: My mission has always been rooted in compassion — for animals, people, and the planet. One of the biggest challenges has been changing perceptions: showing that plant-based food can be delicious, familiar, and accessible. The most positive experiences are seeing mainstream acceptance grow and knowing fewer animals suffer because people now have real alter- natives. RD: Why is it your life purpose to change the world from your family’s kitchen table? PHOTO CREDIT: FRY’S Above: Generations of the Fry familywhere it all began; in the family kitchen reader ’ s digest 18   February/march 2026 Tammy Fry: Because that’s where it all began. Change doesn’t always start with grand gestures — it starts with everyday choices, shared meals, and conversations at home. Food connects us. RD: How has creating a family brand impacted your own family life? Tammy Fry: It’s shaped every part of who we are. My siblings and I grew up watching our parents pour pur- pose into their work. It created a shared mission, a shared language, and a shared commitment. It hasn’t always been easy — family business rarely is — but it has been deeply meaningful. It kept us connected in a world that pulls families in different directions. We are hard workers who believe anything is possible when you put your mind and soul into it. RD: What are your most popular products, and why? Tammy Fry: In Australia, our schnitzels, burgers, and sausage rolls remain favourites because they’re familiar, versatile, and easy to cook. In South Africa, our sausages and burgers have always been winners. People want food that fits into their existing lives —not something intim- idating or complicated. RD: Tell us about writing your veg- etarian cookbook, Made With Love and Plants. Tammy Fry: Writing the cookbook was absolutely a dream come true. It allowed me to share not just recipes, but philosophy — that plant-based food can be nourishing, joyful, and PHOTO CREDIT: FRY’S Above: Chick’n style strips can be used in a variety of recipes, like these peanut satay skewers readersdigest.com.au    19 Food