Helen Goh
Book for an eventHelen was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl. After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Ottolenghi. She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.
Books by Helen Goh
More features
Article
Victoria sponge cake
Delight friends and family with this Victoria sponge with strawberries and white chocolate cream from Ottolenghi’s Sweet.