As the food editor of award-winning Dish magazine, Claire’s desire is to produce inspiring and accessible recipes using seasonal produce. Claire enjoys the opportunity to share her love of good food in a variety of styles and cuisines with the readers of Dish.

She gained many fans while heading the cook school at Auckland’s Epicurean Workshop, where she taught and worked with the guest chefs for many years. However, her career in food began much earlier when, as a teenager, she demonstrated a Mother’s Day brunch in the NZ Herald in 1969.

Now with more than 30 years in the food industry, Claire has nurtured her love of cooking down many avenues –from cooking for a private family on her first OE to attending Cordon Bleu and having her own catering company.