Friends of Sabato
Julie Le Clerc
Julie Le Clerc is a well-known chef, cookbook author, recipe developer, food and travel writer, and popular cooking demonstrator. Julie’s 15 top-selling cookbooks, reflecting her broad culinary background and influences from her extensive world travels, are packed with her signature style of elegant yet readily achievable recipes bursting with seriously good flavours. Through her food writing and cookery classes, Julie has built a strong reputation for creating innovative flavours and trusted recipes you can reply on. Julie’s focus is all about encouraging and inspiring cooks of any level to put together deliciously nourishing and flavoursome dishes from scratch.
Julie’s food philosophy is uncomplicated: “My cooking is partly inspired, partly invented, but essentially based on quality, fresh, natural, accessible ingredients cooked well to deliver honest, vibrant tastes that are simply made to be shared.”
Chef Peter Gordon is renowned as the 'godfather of fusion cuisine', with a cooking style that uses inventive flavour combinations.
In 1986 Peter set up the kitchen of the original The Sugar Club restaurant in Wellington, followed by two British incarnations in London's Notting Hill (1995) and West Soho (1998).
In 2001 Peter set up London restaurant The Providores and Tapa Room. In 2004 he established dine by Peter Gordon in the SKYCITY Grand Hotel, followed by traditional Spanish tapas bar Bellota in 2006. A second London restaurant, Kopapa, followed in 2010. His most recent restaurant opening - in 2013 - is The Sugar Club on Level 53 of Auckland's Sky Tower. He also works as a consultant to other restaurants, including changa and müzedechanga in Istanbul.
Ray has always had a passion for food and travel. Whilst studying for his Master of Arts in History at Auckland University, he cooked part-time. Ray went on to become a chef for many years at some of Auckland’s best restaurants- he was the Executive Chef at Auckland’s Metropole Restaurant for 6 years.
Through his years in restaurant kitchens, writing for food magazines, lecturing at AUT and judging on MasterChef, Ray has taught many New Zealanders a thing or two about cooking. One of New Zealand’s most respected authorities on food, he is Bite’s consulting food director.
Claire’s culinary career has spanned over 30 years. Trained at the prestigious Cordon Bleu, Claire has followed her love of cooking down many avenues, from working as a private chef to running her own catering company and heading the cook school at Auckland’s Epicurean Workshop.
Now in her role as food editor of Dish magazine, Claire has gained many followers as she creates inspiring recipes you can rely on month after month.
Rachel Carley started designing her beautiful ceramics in 1994. She has a PhD in Architecture. All her pieces are slipcast, elegant earthenware ceramics made here in New Zealand – the pieces have been called “antiques of the future”.