Kathy Paterson grew up on a sheep and beef farm in the Wairarapa. She taught cooking at the Cordon Bleu Cookery School in London before returning to New Zealand to teach at the Cordon Bleu school in Parnell, Auckland. She then spent 20 years running a highly successful exclusive Auckland catering company, through which she arranged events from small dinner parties to launches and weddings. After selling her business, Kathy worked for Villa Maria, helping to set up their events centre at Mangere, Auckland.
Kathy is a regular contributor to the Beef + Lamb New Zealand
Meat magazine. She also does recipe development and food
styling for many local food companies and producers. Kathy sits
on numerous judging panels, including the Outstanding NZ
Food Producer Awards, Steak of Origin Awards, The Great New
Zealand Sausage Competition, the Beef and Lamb Excellence Awards, Silver Fern Farms Restaurant Awards, and the NZ Chocolate Awards. Meat & Three is Kathy’s third cookbook. https://kathypaterson.co.nz