Genevieve McGough is an Auckland based chef, food writer and food photographer. After working in Auckland's restaurants including Wheelers, Veranda Bar & Grill, The French Café and GPK for 16 years, she decided on a change of direction and began writing and photographing recipes for her website Genevieve's Cuisine.
Her writing style is largely influenced by the solid technical background of classical training combined with the experience of working for some of Auckland's most innovative chefs.
As well as becoming a regular food writer for Cuisine Magazine, 2005 saw the release of her first cookbook, Basic But Brilliant published by Penguin. 2006 will see the release of her recipe greeting card range and calendar.
Genevieve is working on developing recipes for Tatua Foods, the first of which have recently been published as a set of recipe cards for use in the retail market.
View Genevieve’s delicious recipe -Prawn, Avocado & Watercress Salad with Roast Capsicum Hollandaise.
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