Julie Biuso’s vibrant career cooking and writing about food has taken her around the world, training and teaching at Le Cordon Bleu London, and later becoming an Ambassador for Le Cordon Bleu Institute New Zealand. She has cooked for prime ministers, ambassadors and dignitaries in her own country and in Italy, France and the UK, and was chosen to be the personal chef for the late Maestro Luciano Pavarotti on both his visits to New Zealand. Julie has worked as a food editor for more than 30 years for many prestigious publications and currently writes for dish magazine. Her career in broadcasting is equally impressive, with television appearances, her own show, and regular radio broadcasts, including a long association with Radio NZ National. Among the honours she has received are a dozen Gourmand World Cookbook Awards, A Gold Ladle from Le Cordon Bleu World Food Media Awards and two wins for her books in the Lifestyle section of New Zealand’s top literary awards. Julie is also a published poet and lives on Waiheke Island. This is her 17th book. Ilaria Biuso has worked alongside her mother Julie at her cooking school, at Master Classes and food events and has been involved in magazine and book shoots since she was young. After completing a degree in Art History at the University of Auckland, Ilaria lived in London and France, immersing herself in the food and art worlds, returning to New Zealand in 2018. She has been involved in Shared Kitchen’s website since its inception, creating recipes and managing the social media.