Roberta Muir
(MA Gastronomy)

Roberta Muir in Field of Wildflowers, Switzerland - Food-Wine-Travel with Roberta Muir

I’ve always loved sharing my passion for cooking, eating, drinking and travelling. I’m a certified Sherry educator and cheese judge (I even wrote a little cheese book) and have a Master of Arts degree in Gastronomy from the University of Adelaide. For almost 25 years I ran Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market. I became immersed in Australia’s exciting food and restaurant world, forming friendships with many great chefs and awesome producers. I have the best fun cooking with my chef friends. I’ve written cookbooks with some of them – A Lombardian Cookbook (with Alessandro Pavoni), A Sardinian Cookbook (with Giovanni Pilu), Wild Weed Pie (with Janni Kyritsis) and the Sydney Seafood School Cookbook – hosted cooking classes with just about all of them, and learnt to translate their ‘chef speak’ into ‘home cook speak’. I love inspiring passionate home cooks and connecting them with great chefs and awesome producers, making it easy for them to explore new cuisines and ingredients in their own kitchens. I live in Sydney with my husband – photographer, spirits expert and fellow food lover – Franz Scheurer.

Reviewing & Judging

I have reviewed and judged for:

  • Australian Gourmet Traveller Restaurant Guide
  • The Sydney Morning Herald Good Food Guide
  • Sydney Eats (previously Cheap Eats)
  • Restaurant & Catering Awards (NSW & National)
  • Australian Food Awards (Royal Agricultural Society of Victoria)
  • Fine Food Awards (Royal Agricultural Society of NSW)
  • Wineslinger Top 50 Venues list
  • Seafood Excellence Awards (Sydney Fish Market)
Published

My work has been printed in leading food and lifestyle publications in Australia and overseas, including:

  • Australian Gourmet Traveller
  • The Guardian
  • Business Insider
  • Jetstar Inflight Magazine
  • French Living
  • Taste (Singapore)
  • Indulgence (Singapore)
  • Wine & Dine (Singapore)

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What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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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.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
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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.
Kate (Killara, NSW)
Kate (Killara, NSW)
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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.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
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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.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
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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.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
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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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