Fiona Roberts trained at the renowned Leiths School of Food and Wine in London, has a Masters in Gastronomy under her belt and cut her teeth in London and Sydney's highly competitive food publishing scene, including the iconic Australian Women's Weekly cookbook division. Fiona has worked with some of the industry's most influential food writers, such as Delia Smith, Maggie Beer and Donna Hay. With a genuine interest in gastronomy, Fiona is passionate about the production of quality cookbooks that help communicate food culture at a particular time and place in history. She lives now in Adelaide where she runs Fiona Roberts Food, a successful creative food consultancy, specialising in recipe development, food styling and food marketing. Fiona's food philosophy: buy and support local, make by hand, share knowledge and skills, embrace community and educate for the future.
