Genevieve Harris

Chef Genevieve Harris started her working life as a school teacher, all the while cooking furiously for friends and family, honing her skills in the kitchen. She then embarked on a 25 plus-year career in hospitality that began at the Grey Masts restaurant in Robe on the Limestone Coast in South Australia. In the late 1980s Genevieve moved to Sydney where she worked at the Blue Water Grill in Bondi, and at the Bathers Pavilion, Balmoral, two Sydney beachside dining benchmarks at that time. In between working in these, and other iconic Sydney restaurants, she spent time travelling (and eating) around South East Asia before spending two years as executive chef at the luxurious Amankila Resort, Bali. Food critics have lauded her as a perfectionist,a chef of incredible finesse and refinement with a rare understanding of ingredients and spices. Returning to Adelaide in the late 1990s she owned and ran the highly regarded Nediz restaurant with her business partner and sister Marianne Harris. Together they have continued the Nediz business moving into food writing, styling, teaching and exquisite special occasion catering events.

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Features & Stories

ckbk’s Australian collection: The evolution of a cuisine

To celebrate the arrival of The Bathers Pavillion cookbook on our virtual bookshelves, we’ve taken the opportunity to explore more Antipodean titles in ckbk’s collection and to highlight some of the region’s key chefs, recipes, restaurants, flavors, influences, and cooking trends.