Pamela Clark

Pamela Clark (born 1944) is an Australian chef, cookbook author and food presenter, and has been associated with The Australian Women's Weekly for 50 years.

Early life Clark spent her preschool years living on Aneityum, Vanuatu, due to her father's work there. In 1948, the family left Aneityum and returned to Australia, and from 1949, she attended Meriden School in Strathfield, Sydney. Her favourite school subject was Home Science with teacher Miss Scott, who was a former cookery demonstrator at the Australian Gas Light Company (AGL). Aged 11, Clark decided that she, too, wanted to work in the food industry. At 15, she completed a cake-decorating course at a local technical college. She left school aged 17 in the early 1960s, and followed in Miss Scott's footsteps by working as a cooking demonstrator for four months at AGL, and then worked at the St George County Council for seven years. From her work through the Council at the Sydney Royal Easter Show, she met staff from the Australian Women's Weekly (AWW) Test Kitchen (then known as the Leila Howard Test Kitchen). She then applied for a role at the Test Kitchen with food editor Ellen Sinclair.

Career In September 1969, she began as the Chief Home Economist in the Leila Howard Test Kitchen (Australian Women's Weekly (AWW) Test Kitchen). She helped produce nine cookbooks over four years, and organised the magazine's food testing and photography. She worked on the original Australian Women's Weekly Cookbook published in 1970, one of her contributions was having prepared the Savoury lamb casserole featured on the front of the book jacket.

Clark moved to Tasmania in 1973 and worked as a food presenter on television and radio, as well as teaching Adult Education food classes, and running a hotel restaurant in Hobart.

She returned as the Weekly's Chief Home Economist in 1978, and facilitated The Golden Cooking Library, Cookery Cards, AWW Home Library Cookbooks and the magazine's recipes. She was the catalyst of The Children's Birthday Cake Book, having spoken about animal cakes after making a dinosaur cake for a young neighbour. In a later cake title, Clark said that this book was the favourite part of her job: "I love baking, and I'm just crazy about every aspect of creating children's cakes..." Clark became the Food Editor in 1984. One of the changes she introduced was a greater emphasis on photographing the recipes.

In his role as Clark's boss, media owner Kerry Packer would often request pink-iced finger buns and three-minute eggs to be delivered in short time frames. Clark also ran his dining room in the same building as the Test Kitchen.

In the 1990s, Clark made bi-monthly television presentations and appearances on Channel Nine's 'What's Cooking', and in 2003, the channel's 'Fresh Cooking with the AWW'.

In 2016, Clark described her cooking philosophy as: "Cooking for me is all about simplicity - letting the beautiful fresh produce and flavours shine."

Clark was credited as Food Editor since her 1984 appointment, through to the 1990s, and then variously as Food Director (2002 - 2012 ), later as Editorial and Food Director from 2012 to approximately 2015. A contributing factor for her role title changes was the sale of Australian Consolidated Press to Bauer Media Group in 2012. She became the Editorial Director of Bauer Books after the incumbent retired. From 2018, her role is as the Editorial Director at Large of Bauer Books.

She has been credited as one of Australia's most renowned cooks. She contributed a chapter on cuisine from Vietnam.

Clark was an Ambassador for the Australian Red Cross for their Red Cross Big Cake Bake fundraising event, circa 2014 - 2017.

In 2016, she judged a charity bake-off featuring all the cakes from The Children's Birthday Cake Book. The cake challenge benefited the Canberra-based then-named PANDSI (Post and Ante Natal Depression Support and Information Inc.), renamed to Perinatal Wellbeing Centre in 2019/2020. Clark planned to be a future patron of the charity.