Welcome to my Kitchen
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.
Tours, Dinners & More
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.
Great Chefs
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.
Awesome Producers
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.
Cooking Videos
Play Video
Pommes Dauphinoise
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!
Play Video
Matt Moran's Mint Sauce
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.
Play Video
How To Boil Prawns
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.
What Our Cooks Say
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
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The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
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I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
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I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
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Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
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Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
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I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
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