Rockin’ Women Wednesdays – Taren Hocking

Taren Hocking is a transformational agent for change and a powerful business leader in the realm of sustaining women in business, and entrepreneurial event management.

When I first clapped my peepers on her, she was on stage opening the World Wellness Summit, a groundbreaking event I had the utmost pleasure of speaking at in Melbourne in 2010. I was in awe of her from day one. But it wasn’t her power that drew me in, it was her radiant vision, compassion and humility that made her stand out.

The summit brought together thought leaders from all disciplines to focus on the challenges of creating world-wide wellness. It provided a forum where people could connect, be informed and educate others at the highest level.

The World Wellness Summit gave rise to a whole new network of wellness, including two new friends, the beautiful Anne Biging, founder of Healing Hotels of the World and everybody’s favourite hedge Costa!


Participants discovered cutting edge resources paired with age-old wisdom that helped governments, industry and the community at large to move towards new heights of innovation and consciousness. Bringing together over 40 speakers and industry experts from across the globe, this event featured a full two-day ‘plenary journey’ created to nourish body, mind and spirit. 

Recently featured as one of South Australia’s leading business women Taren helped establish Champion Events in 1999. She is the founder of the renowned Sustaining Women in Business (SWB) Conference and Producer and co-founder of the World Wellness Project. Taren inspires the creative force of CE to develop experiences that authentically connect brands and audiences.

Taren specialises in event architecture and production with over 15 years in experiential marketing and brand development, gained in a range of environments from fashion, not for profit and government to leading international corporations, media & the arts. Her design style and strategic business approach have influenced notable clients such as Network Ten, BMW and The Herald Sun.
She is an advocate for sustainability and women’s development and served as a board member of UN Women Australia. A passionate enthusiast of food and the arts she values collaboration of thought leadership and believes in destiny by design. 

Meet Taren.



1. What’s your survival food when you’re on tour, travelling or working late in your business?

Herbal tea, quality dark chocolate and blueberries!

2. What’s your healthy go-to comfort food – either at home or in a restaurant?

My husband makes an incredible chicken, tofu and white bean chili that makes me want to curl up in a ball around my bowl – that would have to be one of my absolute faves! We love to cook at home so if we do eat out I want it to be good, because going out to eat is when we splurge, I relish the experience of enjoying what the chef is passionate about preparing.

3. Do you have a secret remedy that keeps either your body-mind in shape? 

I am a huge fan of tapping (EFT) since reading the book the Tapping Solution by Nick Ortner. As a person who is very sensitive to other people’s emotions, I have found it extremely useful in stressful situations. It is more physical than meditation alone and as such allows the body to release anxiety in very tangible and effective way. 

4. What’s the most obscure rider or patron’s request you’ve ever heard?

It wasn’t exactly obscure given the nature of the people, but I do recall when producing the World Wellness Project our international guests the incredible Mariel Hemmingway and Bobby Williams requested Epsom salts for their hotel room to clear the energy.  That was definitely a first, but given their incredible presence I would certainly recommend it to other globe-trotting speakers and presenters.



Recipe from Taren (& Yotam)

My family and close friends are currently in the midst of a slight…. ok full-blown food crush on everything Yotam Ottolenghi! The wonderful Sherry Strong introduced me to his brilliance many years ago, she is an old friend of Yotam’s and he had sent her over a signed copy of his then first book Plenty. With the recent release of his book Plentymore, my girlfriends and I could not resist whipping up this little beauty whilst staying at a shack on South Australia’s incredible York Peninsula this weekend – made all the better from the organic broad beans pick fresh from my Mum’s garden.

Yottam says to not be put off by the need to start with skinned beans if you can’t get fresh, but I absolutely believe the conviviality of shelling and preparing each bean together is what makes this dish so full of joy.

“I absolutely believe the conviviality of shelling and preparing each bean together is what makes this dish so full of joy.”


Broad bean spread with roasted garlic ricotta 

You will need
1 head of garlic (10 cloves), cloves separated, skin on
125ml olive oil
240g ricotta
3 tbsp soured cream
2 lemons, rind shaved in long strips from one; 2 tsp finely grated zest from the other
600g broad beans (400g if starting with skinned beans)
1 1/2 tbsp lemon juice
15g mint leaves, chopped, plus 1 tbsp shredded mint leaves to garnish
Salt and black pepper 


  • Preheat the oven to 220C/200C Fan/Gas Mark 7
  • Mix the garlic cloves with 1 teaspoon of the olive oil, place on a baking tray and cook for 15 minutes, until soft
  • Remove from the oven and, when cool enough to handle, squash each garlic clove out of its skin using the back of a fork
  • Discard the skin and place the flesh in a small bowl, along with the ricotta, soured cream, ½ teaspoon of salt and some black pepper: use a whisk to mix everything together well and set aside
  • Place the remaining olive oil in a small saucepan with the shaved lemon skin
  • Place on a medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse
  • Bring a large pan of water to the boil. Add the broad beans, blanch for 1 minute, drain and then remove them from their skins
  • Crush the beans with a fork, add all but 1 tablespoon of the lemon-infused oil (removing the skin first), lemon juice, chopped mint, ½ teaspoon of salt and some black pepper and mix together
  • Spread the ricotta mix in a thin layer on to the base of each individual plate or one larger platter
  • Spoon the broad bean mixture on top, lightly spreading it out to cover most of the ricotta
  • Sprinkle over the shredded mint and grated lemon zest and finish with a drizzle of the lemon- infused oil
  • Serve with toasted sourdough (or a gluten free alternative) as a starter. I also think it makes a magnificent accompaniment to a serve of grilled protein
Print Friendly, PDF & Email