Roberta Muir has managed Sydney Seafood School at Sydney Fish Market, Australia’s largest recreational cooking school, since 1997.
She is responsible for the School’s operations, plus recipe development for classes and the Sydney Fish Market website.
She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified sherry educator and cheese judge.
Roberta is the author of the Sydney Seafood School Cookbook (Penguin/Lantern, 2012) and 500 Cheeses (Quintet, 2010) and co-author of A Lombardian Cookbook with chef Alessandro Pavoni (Penguin/Lantern, 2015), A Sardinian Cookbook with chef Giovanni Pilu (Penguin/Lantern, 2012) and Wild Weed Pie (Penguin/Lantern, 2006) with chef Janni Kyritsis.
Her passion for food, wine and foreign cultures has led her on adventures in Europe, Africa, the Middle East, North America, Scandinavia and South East and Central Asia.
In her spare time, she reviews restaurants, writes a weekly food, wine and travel newsletter, is a keen cook and an enthusiastic diner.