Madi was raised around hospitality, where food and feeding people were central to family life.

The industry runs deep. From Madi’s Papap, whose family owned restaurants in Latvia, through to later generations including her mum and other family members who owned and operated restaurants. Hospitality has always been part of the picture. Not necessarily behind the stove, but embedded in the rhythm of life, work and community.

Growing up, there was also a strong connection to where food came from. Family lived in town, with farms just out of it. Fresh milk from the cow, meat raised close to home and fats like tallow used as everyday cooking staples. It wasn’t a philosophy; it was simply how food was done.

Originally from Bass Coast in Victoria, and later living and working in Melbourne, Madi eventually stepped away from city life in search of something slower, warmer and more grounded. That move led her north to Noosa… A place that felt closer to the small town rhythm she grew up with.

Before IMMUNE HOUSE, Madi spent years immersed in the health and fitness space. Through her own health challenges, she began to understand how strongly food can support or stress the body. That curiosity developed into hands-on learning, a deep respect for traditional cooking methods, and a commitment to whole ingredients.

IMMUNE HOUSE was created to bring those threads together:
food that’s practical, nourishing and made properly without over complication.

IMMUNE HOUSE isn’t about perfection. It’s about being a better option for people who want to eat well, feel supported, and keep life realistic.