Katrina Meynink is a freelance food writer who lives and breathes all
things food. She is particularly fond of butter, Persian fairy floss and
bacon. She is a prolific lover of cookbooks. She eats (a lot). And then
writes about it for national and international magazines. Katrina is a
food nerd of the highest order.
In addition to degrees in journalism and
creative writing she has a Masters in Gastronomy from Le Cordon Bleu
and the University of Adelaide, as well as an Advanced Diploma in Taste
through the University of Reims, Paris and Hautes Etudes Du Gout. She is
also in her final stages of training to be a chef. She received some
helping hands at the hotplates with scholarships from the James Beard
Gastronomy Foundation and The Culinary Trust, USA. When she's not
writing Katrina blogs, eats and food styles through her business La Petite Miette, The Little Crumb(thelittlecrumb.com.au). Kitchen Coquette is her first cookbook.