A B O U T

I began as a chef through Otago Polytechnic and went on to specialise as a pastry chef in London.

When you sit down to enjoy a Georgeous creation, you can trust it’s been tried and tested by someone who knows what she’s doing. I’ve had many great teachers, including a French man lacking teeth but still full of a wisdom.

I currently live in Tauranga, New Zealand, with my Māori-doctor husband – who wishes I would use my culinary skills more for egg soldiers, boil-up and mince on toast. His favourite thing I make? Eggs.

However, I believe eggs belong in a cake...or brownie...or curd -- lemon is best...and when I think of lemon, I think of Lemon Meringue Cheesecake.  Want a recipe for that?  I've got one here.