Roberta Muir

Roberta Muir

Author, cooking teacher & gourmet tour guide
Cookbook author and freelance food and lifestyle writer, Roberta Muir loves sharing her passion for cooking, eating, drinking and travelling while promoting and connecting great chefs, awesome producers and passionate home cooks. She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified Sherry educator and cheese judge. Author of the Sydney Seafood School Cookbook and 500 Cheeses and co-author of A Lombardian Cookbook (with chef Alessandro Pavoni), A Sardinian Cookbook (with chef Giovanni Pilu) and Wild Weed Pie (with chef Janni Kyritsis), she managed Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market, from 1997-2021. A keen cook, enthusiastic diner and adventurous traveller, Roberta shares her recipes and experiences through her website and weekly newsletters. She lives in Sydney with her husband – photographer, spirits expert and fellow food lover – Franz Scheurer.

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Roberta's collections

Australian Chefs

A world of food from some of the world's best!

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26 items


Where I go when I need to know

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30 items

Middle Eastern Flavours

Turkish, Persian, Lebanese, North African and more

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29 items

South East Asia

Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia

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15 items


Seafood recipes from around the world

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10 items


Italian classics - food of my heart!

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12 items


French regional recipes

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18 items


Recipes from the British Isles

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43 items

Features & Stories

Behind the Cookbook: A Sardinian Cookbook, A Lombardian Cookbook and Wild Weed Pie

Behind the Cookbook: A Sardinian Cookbook, A Lombardian Cookbook and Wild Weed Pie

They say there are two types of people in the world: Italians and those who wish they were. Despite a very Italian first name, I fall firmly into the second group.I’ve loved Italy since I spent six weeks backpacking down the Mediterranean coast from Rome to Sicily in the early 90s, discovering cacio e pepe pasta, buffalo mozzarella, authentic cannoli and Campari soda. I love its food, wine, architecture and history, but most of all I love its people and the way they embrace life and share it with whoever happens to be nearby, most often around the table.