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.
