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Supplier Background

Genevieve Knights is a qualified chef, food writer and food photographer based in Auckland, New Zealand. Cooking professionally since the age of 17 her culinary career now spans more than two decades. From the beginning, Genevieve’s motto has been to gain the best experience possible by working for those at the top of their game – including iconic hospitality establishments like The French Café, Wheeler’s Restaurant and Austins Catering.

Over the years, Genevieve also discovered a passion for recipe writing and her work has been published in Cuisine, Foodtown Magazine and New Zealand Golf Magazine among others. The website “Genevieve’s Cuisine” went online in 2004, followed shortly after by her first book, Basic But Brilliant, in 2005. In creating the website and her three cookbooks (of which "scones" and "pavlova" were published internationally), Genevieve has also diversified into food photography and continues to write and photograph recipes promoting quality branded products.

Genevieve’s started a boutique pâté maker in 2011 at La Cigale French Market in Parnell. Since then the business has grown into a manufacturer supplying more than 60 stores nationwide with their artisan parfait products – parfait being a smooth, high quality version of a pâté. Their hand-made range includes three chicken liver parfaits, three duck liver parfaits, a goose parfait and three new innovations, prawn, scallop and oyster mousse released in June of 2014. All flavours are silky smooth in texture, completely additive free and so tasty they are frequently referred to as addictive! The Genevieve’s range is available from New World, Farro Fresh, Nosh and all other quality gourmet food stores.

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