Ray McVinnie (M.A.(Hons), C&G Dip CA) has been a foodwriter and advisor at Cuisine magazine, celebrity judge on Masterchef NZ,
food columnist in the Sunday Star-Times, Sunday magazine and is now working with Bite Magazine.
Ray has always had a passion for food. Even while studying for his Master of Arts in History at Auckland University he cooked part-time.
A professional chef for many years at some of Aucklandʼs best restaurants, he was Executive Chef at Aucklandʼs Metropole Restaurant for 6 years.
He has had four cookery books published: The New Zealand Fish Cookery Book 1986 (revised and published as “Cooking the Catch” 1997), “The Chicken Cookbook for New Zealanders” (1994), “The Modern Cook” (New Holland 2001), and “Eat” ( New Holland 2003). His last book, published in 2010, titled: Everyday Sunday is a collection of some of his many recipes published in the Sunday Star Times’ Sunday magazine.
Ray has now published 5 books: He is an experienced food judge, judging the Corbans Food and Wine Challenge and the New Zealand Cheese Awards for many years. He was on the International Jury for the Italy-based Slowfood Awards, and has also twice been on the panel of judges for the World Food Media Awards.
Ray was the winner of the the Air New Zealand Food and Travel Award in 1992, of the Buttermark Best Writing Award in 1994 and 1997, the New Zealand Guild of Food Writers Visuals Award in 2001, and in 2005, he won 3 awards, the New Zealand Guild of Foodwriters Gastronomy Award, the Recipe Award and the Foodstyling Award. He won the 2005 20th Singapore Tourism Awards Best Singapore Travel Story- Print Catergory.
In 2006 he won the New Zealand Magazine Publishers Association award for Journalist of the Year, Home and Food Category.
Ray has travelled extensively in Asia as well as in Italy, Spain. Germany and France researching food and as a professional chef. In 2008 he was invited to present his paper on kumara at the prestigeous Oxford Symposium on Food and Cookery at Oxford University UK.
Apart from his food and travel writing, Ray is a former lecturer at the Auckland University of Technology and is an experienced food stylist, consultant and guest chef for various restaurants and cook schools.
Most importantly, he believes in getting the best quality products that suit your budget, eat real food, cook it well and share it with people you like. #deadeasy