Last week at the Frankfurt Book Fair I was at a party with Julie, a lady I have met before and such a wonderful fun lady who makes New Zealand food just drip from the pages of her books as honey does from a spoon. Julie has many accolades to her name, but she was the first person to open the world famous Le Cordon Bleu cookery school in New Zealand.
Julie Biuso has a passion for food. You might say it’s her life. She began her career at the Cordon Bleu School of Cookery in London (where I used to work) and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career.
She has had a long and successful career in food journalism, and on radio and television including being a regular guest on breakfast television for 5 years and having her own television series on Italian cuisine. She is the author of 13 food books and one semi-autobiographical book and is currently Food Editor of Taste and Your Home & Garden magazines.
Julie has an impressive list of credits to her name, including five Gourmand World Cookbook awards, and a Montana Book Award and a Goodman Fielder Wattie Book Award. She has also been awarded the University of Canterbury Food Journalism Award and a Gold Ladle in the World Food Media Awards, and been elected the NZ Guild of Foodwriters’ Food Feature Writer and the Montana Food & Wine Writer of the Year.
Her love for good food shines through her work and her mission is to keep people cooking because she believes food is the glue that holds families together. She is a founding jury member of the international movement SLOW FOOD which upholds the principles of good food and wine, and is a member of the Slow Food on Film Food & Film Academy. She lives in Auckland, New Zealand, with her Italian husband and two children.
Photography by Olaf Plotke