Julie Biuso has a passion for food. You might say it's her life. She has had a long and successful career in food journalism, and on radio and television. She began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career.

She is the author of 13 food books and one semi-autobiographical book.

Here, Julie shares her outstanding recipes, cooking tips, video demonstrations, and much more.

Enjoy!

Cooking with Julie
I run small and intimate cooking classes in my home in Northcote Point, Auckland.

Each class covers around 6-8 recipes, and variations or extra recipes are given.

All food is sampled and matching wines are served.
There are giveaways and prizes. New products are sampled.

All eggs are free-range from my own chickens. Lemons and other citrus are from my trees, and herbs and vegetables, well those the chickens haven't eaten, are from my garden.

It's a lovely way to spend an afternoon – I enjoy it, too!

Find out more information and the class schedule.

Contact Julie to register

Julie featured in Westpac Red Magazine
Julie Biuso's Dessert Secrets
Download the magazine

View the recipe pages.