Members Area

Welcome to the Members’ Area of the Guild of Food Writers website. Here you will find resources that are only available to Guild members, including shortcuts to member benefits such as our discounts and pay survey results.


For more information on the Guild, and to see the full range of our activities and resources, please refer to our new FAQs page.


The directory of members is one of the most important features of the Guild, so please be sure to keep your entry up to date, both with regard to professional activities and contact details. 


Best wishes,


Charlotte Pike


Roberta Muir

Roberta Muir loves sharing her passion for cooking, eating, drinking and travelling while promoting and connecting great producers, products and chefs. She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified Sherry educator and cheese judge. Author of the Sydney Seafood School Cookbook (Penguin, 2012) and 500 Cheeses (Quintet, 2010) and co-author of A Lombardian Cookbook with chef Alessandro Pavoni (Penguin, 2015), A Sardinian Cookbook with chef Giovanni Pilu (Penguin, 2012) and Wild Weed Pie with chef Janni Kyritsis (Penguin, 2006), she managed Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market, from 1997-2021. Her passion for food, wine and foreign culture has led her on adventures through Europe, Africa, the Middle East, North America, Scandinavia and South East and Central Asia. Roberta is a keen cook and enthusiastic diner who shares her experiences and expertise through her website and weekly newsletter. She lives in Sydney with her husband, photographer and fellow food lover, Franz Scheurer.

Special subjects

Cheese; Italian food; Switzerland; Sherry; seafood

Languages spoken


Regular work

Food-Wine-Travel website and e-newsletter