Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. When he died in 1987 at the age of 51 he had written a series of five books. Digby didn't train to be a cook; he was self-taught and learnt by experience. His simple explanations of ingredients and methods enabled both new and experienced cooks to make his recipes with great success. Digby was always interested in helping his mother, Mary, in the kitchen and enjoyed entertaining for family and friends at Number 7 Northcote Road, North Shore, Auckland. He began his working life as a Shipping Agent. After extensive travel to the UK and Europe, Digby returned to New Zealand and began writing a cookery column for a national magazine in 1970, shortly afterwards he began his home cooking classes. He lived at Beresford Street, Freemans Bay.. He was a food columnist for the Auckland Metro magazine, had a radio cooking programme and worked as a consultant for television and magazine commercials.
The best thing about Digby was his way of making you believe that even you, the klutzy novice, could cook. I never met him, but he is one of my culinary heroes. - Australian Women s Weekly