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 www.food-wine-travel.com website and weekly newsletter. She lives in Sydney with her husband, photographer and fellow food lover, Franz Scheurer.
Cheese; Italian food; Switzerland; Sherry; seafood
Food-Wine-Travel website and e-newsletter