Hi, I’m Roberta. Welcome to my kitchen. I love cooking, eating and drinking – and travelling in search of all three! I’ve worked in food and wine for 25+years and am blessed to have become friends with many leading chefs and producers. I’ve written cookbooks with some of them, hosted cooking classes with all of them and learnt to translate ‘chef speak’ into ‘home cook speak’. Now I’ll share with you what they’ve taught me.
The Be Inspired community of cooks love getting together to visit awesome producers, meet great chefs, learn about food and wine, and enjoy the culinary camaraderie of the shared table.
Join us at an Inspired event soon.
For me food is all about sharing. Whether it’s around a beautifully set table, on a picnic rug or writing about my favourite restaurants – nothing gives me more pleasure than sharing the food I love with other people.
I love the way wine completes a meal. I especially enjoy pinot noir, riesling, Sherry, natural wines and classic cocktails! I adore discovering new wine regions, tasting unusual grape varieties and meeting interesting wine folk.
Exploring the back roads of Sardinia and Lombardy with locals, crossing high Swiss passes in spring, road trips through the Scottish Highlands, Iran, Faroe Islands and Mongolia; these are a few of my favourite travel experiences.
Many of my friends have spent their lives cooking. They’re passionate about sharing great food with others, through their restaurants, recipes, cookbooks and classes. Join them and me in my kitchen to explore new cuisines and techniques.
Great food starts with great produce. The better the ingredients, the less you have to do to them – that’s my kind of cooking! Meet some of the awesome producers who make it easy for us to create delicious dishes.
Also known as gratin Dauphinois, this classic French dish is simply the BEST potato bake ever! It’s perfect alongside a grilled steak – and so easy!
Chef Matt Moran shows us how to make the simple rough mint sauce that he loves to serve with roast lamb and barbecued rainbow trout.
There’s a bug difference in the texture and flavour of prawns you’ve cooked yourself; here are my simple tips for boiling prawns so they’re perfect every time.