Jo Seagar rapidly became a New Zealand household name following her successful and highly rated cooking show Real Food for Real People.
Jo was the first food writer at North and South magazine and continues to write best-selling cookbooks, magazine columns and travel articles, while also making regular television and radio appearances.
Jo launched her 15th cookbook in 2018 and is currently developing her first novel. She continues to be a regular columnist for Australian Women’s Weekly and is an ambassador for LOréal Paris.
Jo is a passionate foodie and leader of foodie inspired group tours to Europe with likeminded kiwi travellers to a cooking school in Umbria Italy, food lovers trek around Morocco, tours of Iceland, Scandinavia and Russia and The South of France and Croatia.
Jo is patron and an ambassador for Hospice New Zealand. This role has her raising not only much needed funds but also raising awareness of the work of hospices. She is passionate about her volunteer role and has been involved with the Organisation for twenty years.
Jo Seagar was made a member of the New Zealand Order of Merit for her service to Hospice in 2015.
Education: Jo trained as a registered nurse at Auckland Hospital and graduated in 1974. Jo has staff nurse experience and further qualifications in paediatrics and midwifery. Jo worked on the British Regional Heart Study epidemiology research team based at the Royal Free Hospital in London. While in London Jo attended Cordon Bleu cooking school in London and La Varenne in Paris.
Food: Jo started and ran Harley’s Restaurant in Anzac Avenue, Auckland along with a business partner and fellow nurse Helen Brabazon. The restaurant was awarded three stars by Metro magazine, the highest score possible at the time. This was the first modern BYO New Zealand style restaurant and was very successful until property developers demolished the heritage building it occupied making way for inner city offices and car parking.
North and South magazine was launched out of the Metro magazine stable and Jo was their first food writer under the editorial direction of Robyn Langwell.
This position lasted eight years then she continued her food writing career with Cuisine magazine then New Zealand Women’s Weekly.