Emeritus Prof Helen Leach with some of her collection of Tui Flower recipe books. Described as the ''doyenne of New Zealand cooking'', the late Tui Flower will be remembered for influencing the country's cooks during a time of change. Her advice and recipes reached the furthest corners through her columns in newspapers and the New Zealand Woman's Weekly. ''She was one of the handful of food writers who guided New Zealand home cooks through a period when our kitchens underwent revolutionary changes.'' Unlike Aunt Daisy, who compiled her cookbooks from contributed, untested recipes, Flower developed and perfected her published recipes in test kitchens.

Source: Otago Daily Times August 22, 2017 20:26 UTC