MEET OUR EXPERTS
The culinary team behindThe Weekly’s wonderful
recipes and cookbooks has a wealth of experience.PAMELA CLARK
EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS
“I’ve been working onThe Weekly’s
cookbooks since 1969 and my love for
food hasn’t changed. From the concept
to testing, tasting, photography, editing
and production – it still gives me a
thrill to hold a new book in my hand.”FRANCES ABDALLAOUI
FOOD DIRECTOR,THE AUSTRALIAN WOMEN’S WEEKLY
“An avid cook with an ever−evolving
fondness for baking, I truly
believe that good food is mostly
about fresh Australian produce
cooked simply with a generosity
of care and spirit.”LOUISE PATNIOTIS
FOOD EDITOR, FOOD STUDIO
“My love of good food has set the
foundation for a career in food media
spanning almost 30 years. What
I love most about food and cooking
is that it brings people together- it’s an expression of love.”
ALEXANDRA ELLIOTT
FOOD EDITOR, AWW COOKBOOKS
“Working atThe Weeklysince 1989,
I’ve seen many food fads come and
go. Good food, however, is always
in fashion. For me, fresh classic food
stands the test of time and never
fails to impress.”SOPHIA YOUNG
STYLE DIRECTOR, AWW COOKBOOKS
“As a Style and Food Concept
Director, I combine my practical
knowledge with my flair for all things
creative. I’m passionate about eating
for nourishment, and love testing
my latest creations on my husband.”DOMENICA REDDIE
FOOD EDITOR, AWW COOKBOOKS
“I come from a large Italian family,
where food was a way of life and
everything was made from scratch.
My fondest memories are picking
tomatoes to make passata and eating
pasta with the masses.”For The Love Of Food
AWW FOOD • ISSUE TWENTY FOUR 11