Sydney-based food writer Roberta Muir has spent a lifetime cooking, eating, drinking and travelling and loves sharing her passion for these pastimes while promoting and connecting great producers, products and chefs. Her love of 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 and she now escorts small groups of food and wine lovers to her favourite corners of the world. Roberta managed Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market, from 1997-2021 and now offers online cooking classes on a wide range of cuisines, often in collaboration with leading Australian chefs. Roberta holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified Sherry educator and cheese judge. She wrote the Sydney Seafood School Cookbook (Penguin, 2012) and 500 Cheeses (Quintet, 2010) and co-wrote 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).
Cheese; Italian food; Switzerland; Sherry; seafood
Be Inspired Food-Wine-Travel website and e-newsletter
Be Inspired Food-Wine-Travel online cooking classes and food & wine tours