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The Author

Genevieve Knights is a chef, food writer and food photographer based in Auckland, New Zealand. In her early twenties, she took on her first executive chef role at a small café, before honing her skills for the popular restaurant chain GPK, and her culinary career now spans two decades. From the beginning, Genevieve's motto has been to gain the best experience possible by working for those at the top of their game - including iconic hospitality establishments like The French Café, Wheeler's Restaurant and Mantells of Mount Eden.

Over the years, Genevieve also discovered a passion for recipe writing and her work has been published in Cuisine, Foodtown Magazine and New Zealand Golf Magazine among others. The website "Genevieve's Cuisine" went online in 2004 followed shortly after by her first book, Basic But Brilliant, in 2005. In creating the website and her three cookbooks, Genevieve has also diversified into food photography and continues to write and photograph recipes promoting quality branded products.

She lives with her husband and business partner Wayne Knights in the suburb of Parnell in Auckland's central business district. Their first joint project, Scones, was published under the White Knights banner in New Zealand in early 2010, and released in Europe by Welsh publisher Accent Press later in the year. Pavlova is the second title in their innovative yet accessible series of baking books.

For more information, visit her website at www.genevievescuisine.com.