Helen Goh was born in Malaysia and came to Australia with her family at age 11. A trained psychologist, she combines psychology practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London and joining Ottolenghi. Co-author with Yotam of the best-selling baking book Sweet and family food book Comfort, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences. Helen is a food columnist whose recipes appear in the Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes
