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Julie Biuso is an award-winning food writer, radio and television presenter and author of 14 books. Well known for her never-fail recipes, Julie's focus is to keep everyone cooking by providing tempting, accessible and good-for-you recipes. She contributes to several international magazines and is food editor of Taste and Your Home & Garden magazines in New Zealand. Her successful career spanning more than 30 years was acknowledged in 2007 with a Special Award of the Jury at the Gourmand World Cookbook Awards.
Julie also runs a successful website and cooking classes from her Auckland home. She is an Ambassador for Le Cordon Bleu Institute, due to open in Wellington in 2012, and an Ambassador for Outstanding in their Field, in association with NZ Farmers Markets. She was a recipient of the Good Egg award this year for humane farming practices (she raises chooks at her Auckland city home). Her 15th cookbook, Sweet Feast, is due for release this November.
Watch Video of Julie cooking her Hot and sour pork salad, and Asparagus, mint & bacon wraps at Parnell Farmers' Market. Alternatively, check out the blog post for pictures and tips from the day.
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Grey Lynn Farmers’ Market is a 100% community owned and operated market which runs from 9am to 12.30pm every Sunday - except the last Sunday of the month - at Grey Lynn Community Centre, 510 Richmond Road.
Watch Video of... more
Cooking Class for 6 in Julie Biuso’s home featuring fresh produce from the market, organic meats, and eggs from Julie’s own chickens As part of the Outstanding in their Fields project celebrating Regional Farmers'... 
, it's still got dirt on it" ~ David Schofield
You get people who cook, people who teach others how to cook, and people who are champions of food. David Schofield is all three. For some, David needs no introduction, having won... 
In just two hours (with an intermission in between), David produced five dishes - with yummy samples for lucky us. And I don't know about everyone else, but I came away with way more than just recipes and good food in my tummy ... 
Dish #2 involved ginger syrup, honey, some luscious wet and natural jam, strawberries... a sweet dance on the tongue and very pretty to look at. Next, David whipped up what he calls "a play on French Toast".
He blithely cooked... 
"Every time you buy an NZ product, it tastes just as good as its overseas equivalent, and it keeps someone here employed". The salmon "French Toast" (see above), complete with a lovely tomato paste, was put in the oven just long... 
