When the realisation hit that she didn’t want to spend her life as the schoolteacher she had trained to be, a young Lauraine Jacobs took a ship to England and attended London’s famed Le Cordon Bleu cooking school.
Five decades later, the doyenne of Kiwi cuisine – who has written and edited 10 cookbooks along with countless columns and restaurant reviews in her time as food editor for Fashion Quarterly, Cuisine and The Listener magazines – is still as passionate as ever about our country’s artisan food and wine producers.
Sitting in her sun-drenched kitchen in Auckland’s Remuera – where she once ran cooking classes – Lauraine, 74, dishes up stories on dining with US cooking icon Julia Child and why she’ll never hear a bad word said about the mother of food critic Tom Parker Bowles.
What is your favourite childhood food memory?
For about five years every summer, my parents and their
