Barbara Keen has been a food and travel writer and a restaurant reviewer for more than 30 years. She comes from a long line of cooks, most notably her great-grandmother Alice Baigent, who co-wrote The Golden Bay Red Cross Cookery Book. Barbara's latest book, Grace and Flavour, is a celebration of traditional Anglo-Kiwi food.
WHO WAS THE MAJOR INFLUENCE IN YOUR LOVE OF COOKING?
My earliest influence was my grandmother, who taught me how to make a sponge, and my great-aunts, who taught me that the really important meals of the day were morning and afternoon tea.
IF YOU GO OUT TO A RESTAURANT WHAT DO YOU LIKE TO EAT?
Something special to the region and/or the chef.
IN THE COOKING WORLD WHO DO YOU MOST ADMIRE?
Hugh Fearnley-Whittingstall, a real champion of local food production and traditions.
WHAT IS YOUR FAVOURITE SANDWICH FILLING?
Egg and chives, or smoked salmon and horseradish.
WHAT IS YOUR SECRET INGREDIENT?
A little rose water in baked or stewed quince ...
IF YOU WERE THE GOVERNMENT'S MINISTER OF FOOD WHAT WOULD BE YOUR FIRST RULING?
Encourage local food production by ending the importation of cheap and questionable produce, eg, garlic, which undercuts domestic producers.
WHAT NEW ZEALAND FOOD IS TOP OF YOUR LIST?
I think honey from our native flowers is superb - pohutukawa is my favourite, but rata and manuka are also great.
HAVE YOU A GUILTY PLEASURE?
Icecream.