Authors

Born in London, Nic Scanlan-Dyas trained at East 15 Drama School in Essex and spent his twenties appearing on the British stage and screen, including series such as The Bill and the New Zealand authored play, Ladies Night. He later retrained in computing, worked for a US based software company, and then moved into banking in New York and London. Making him perhaps the only author working today who has been both a stripper and a director at a Wall Street bank. Finally, trailing his New Zealand-born wife and her corporate lawyer career, he moved to Tokyo, where they lived with their two daughters for 15 years. Whilst in Tokyo, he wrote and recorded an album, It's Not About You, and several singles with the band 1Eyedman. He now lives in Auckland and still performs in community theatre.

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French-trained pastry chef who has spent the last 11 years mastering her craft in some of the world's top kitchens, including Gateaux Thoumieux in Paris, The Fat Duck and Sketch in London and Logan Brown in Wellington. Founded Sugar Flour Pastry School in Wellington in 2019. She is based in Wellington, New Zealand.

Robert Owen has been a beekeeper for over 20 years. He completed his PhD on Varroa in 2022. Robert has advised beekeepers in Nigeria, Benin, Lebanon, Nepal, and Bangladesh for USAID. He authored The Australian Beekeeping Manual and regularly contributes to specialist beekeeping magazines. Robert has extensive first-hand knowledge of honey bee pathogens from many countries. Jean-Pierre Scheerlinck is an Honorary Professor in Animal Biotechnology at University of Melbourne and an avid beekeeper. Mark Stevenson is Professor of Veterinary Epidemiology at the University of Melbourne, with expertise in the area of infectious disease epidemiology, spatial epidemiology, and simulation modelling of infectious disease spread. 

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p>span>Jeremy Schmid enjoys preparing food using traditional methods and natural produce. He worked for several years as a chef in New Zealand and in Europe before undertaking post-graduate study at the prestigious Culinary Institute of America in Napa Valley with particular emphasis on charcuterie, already an area of special interest to him. Since then he has developed his own style working as a professional chef. He takes pride in serving delicious cured smoked meats, seafood, salads and desserts for catered functions and casual brunches on site at his restaurant overlooking the Hauraki Gulf in Auckland, New Zealand. His first book Bangers to Bacon was short-listed for a Gourmand World Cookbook award. Smoked is his second book./span>br />br />span>Devin Hart is a freelance photographer based in Auckland. He specialises in producing creative food photography and has a growing portfolio of work in this area. His images appear regularly in established food magazines and he has published photographs in five cookbooks. Smoked is his second collaboration with Jeremy Schmid./span>/p> p>Devin Hart is a freelance photographer specializing in creative food photography. His images appear regularly in established food magazines and cookbooks./p>

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