Roberta Muir has managed Sydney Seafood School, Australia's leading recreational cooking schools, since 1997. She holds a Master of Arts degree in Gastronomy from The University of Adelaide, is a qualified cheese judge and co-wrote Wild Weed Pie with chef Janni Kyritsis. In her spare time, she reviews restaurants for leading restaurant guides, writes freelance food, wine and travel articles, is a keen cook, an enthusiastic diner and a voracious reader of all things culinary. She lives in Sydney with her husband, fellow foodie, Franz Scheurer.
