Friends of Sabato
Julie Le Clerc
Julie Le Clerc is an imaginative chef, cookbook author, food and travel writer and food stylist. Julie lives an enviable life filled with travelling, tasting, eating and writing about food. From all these sources of inspiration, she develops her elegant yet readily achievable recipes that incorporate seriously good flavours.
www.julieleclerc.com
See Julie's range of products for Sabato
Peter Gordon
Expat kiwi chef Peter Gordon is renowned as the 'Father of Fusion Cuisine' in New Zealand, with a cooking style that uses inventive flavour combinations.In 1986 Peter set up the kitchen of the original The Sugar Club restaurant in Wellington, followed by two British incarnations in London's Notting Hill (1996) and West Soho (1998).
In 2001 Peter set up London restaurant The Providores and Tapa Room, which he now co-owns. In 2004 he established dine by Peter Gordon, a restaurant in the Sky City Grand Hotel, followed by traditional Spanish tapas bar Bellota in 2006. He also works as a consultant to several other restaurants.
www.peter-gordon.net
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Ray McVinnie
Ray McVinnie (M.A.(Hons), C&G Dip CA) has been a foodwriter and advisor at Cuisine magazine since 1992. (Cuisine was judged best food magazine in the world at the 2006 Gourmet Media World festival in Cannes, France). Now Cuisine magazine Food Editor, he also writes a weekly food column in the Sunday Star Times' Sunday magazine.
Ray has always had a passion for food. Even while studying for his Master of Arts in History at Auckland University he cooked part-time. A professional chef for many years at some of Auckland’s best restaurants, he was Executive Chef at Auckland’s Metropole Restaurant for 6 years.
See Ray's range of products for Sabato
Claire Aldous
Claire’s culinary career has spanned over 30 years. Trained at the prestigious Cordon Bleu, Claire has followed her love of cooking down many avenues, from working as a private chef to running her own catering company and heading the cook school at Auckland’s Epicurean Workshop.
Now in her role as food editor of Dish magazine, Claire has gained many followers as she creates inspiring recipes you can rely on month after month.
