About

 

Oyster shucker

Roz MacAllan, born Western Australia. Roz resided in Queensland for 30 years. With her husband John Potter bought a house in Tasmania in 2009 and moved permanently in 2014 to Tasmania’s Bay of Fires to fullfill a desire to live by the sea in a clean environment and to enjoy a weather pattern of four seasons.

Roz has been teaching cookery since 1992 as the Director of The Cook The Artist Cookery School in Brisbane. Roz ‘s earlier career was in the visual arts and she continues her affiliation with various arts organisations in Australia.  She currently serves on the board of Ten Days on the Island a multi arts festival in Tasmania.

 

 

Roz also has several years of food writing behind her including restaurant reviews for The Brisbane News and for five years was the Food Editor of The Sunday Mail. The weekly column required her to devise, cook, write and style the food page. This experience also led her into writing a food and travel column on her overseas travels, ‘A Cooks Tour’ column also appeared weekly in The Sunday Mail. Roz went on to establish ‘Taste Travel’ devising and leading culinary tours abroad to Italy – Sicily, Tuscany and Piedmont. She has also led culinary tours to Portugal and Thailand.

Waiting for next seafood dish in Porto Vecchio Corsica 2017

Roz and John continue to travel the world from their base in Tasmania.

 

Roz with gummy shark catch

Moving to the seaside in Tasmania has given Roz the inspiration to delve into the vast array of fresh seafood available. Gummy shark whilst fishing for flathead caught by Roz became dinner that night.