Pamela Clark

With over 35 years at The Australian Women’s Weekly Cookbooks, it’s no wonder Pamela Clark is a household name in Australian cooking.

If you’ve ever cooked or baked, chances are you were using a recipe tested by Pamela. These triple-tested cookbooks are staples in many Australian homes.

Having worked in the food industry for over 50 years, Pamela is an encyclopaedia of all things cooking. Not a day goes by without someone asking Pamela’s advice or help on a recipe.

Pamela started off as chief home economist in the Test Kitchen making sure the recipes worked and were triple-tested. This included working on some of the classics such as Chinese Cooking Class Cookbook, The Original Australian Women's Weekly Cookbook and the book that everyone has a story about, The Children’s Birthday Cake Book. Since then Pamela has remained close to the famous Test Kitchen in various roles.

Today, Pamela is the Editorial and Food Director of The Australian Women’s Weekly Cookbooks, producing over 40 cookbooks a year.

Five minutes with Pamela...

Wildest thing you’ve ever eaten?
Witchetty grubs – I found them to be texturally challenging!

Tell us something surprising about you...
I play the ukulele.

Favourite newly discovered ingredient?
Not technically new - but I’m so pleased that coconut and all its derivatives are back in fashion!

Describe your ideal day at home...
I love to bake or make jam to relax.

Favourite dish to cook at home...
Blue eye trevalla, topped with kaffir lime leaves, chillies, lemon grass and a little fish sauce, all steamed in a foil parcel, then sprinkled with masses of coriander and chopped green onions.

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