Draft:Robyn Martin
New Zealand food writer and cookbook author
From Wikipedia, the free encyclopedia
Robyn Martin is a New Zealand food writer and cookbook author. She was food editor of the New Zealand Woman’s Weekly and has written more than fifty cookbooks.[1][2] Her work has been reviewed in New Zealand newspapers, including The Press.
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Submission declined on 14 January 2026 by RedShellMomentum (talk).
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| Submission declined on 19 December 2025 by Pythoncoder (talk). This draft appears to be generated by a large language model (such as ChatGPT). You should not use LLMs to write articles from scratch.
Declined by Pythoncoder 2 months ago.LLM-generated pages with the below issues may be deleted without notice. These tools are prone to specific issues that violate our policies:
Instead, only summarize in your own words a range of independent, reliable, published sources that discuss the subject. See the advice page on large language models for more information. | |
| Submission declined on 16 November 2025 by SafariScribe (talk). This draft's references do not show that the person meets Wikipedia's criteria for inclusion for people. The draft requires multiple published secondary sources that:
Declined by SafariScribe 3 months ago.
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Comment: Please don't resubmit the draft without making any changes to it. Thank you. RedShellMomentum 04:57, 14 January 2026 (UTC)
Career
Martin worked in food writing and recipe development during the 1970s, including roles in test kitchens for New Zealand publications such as the Auckland Star and the New Zealand Woman’s Weekly.[3]
Newspaper coverage from the 1980s identifies her as food editor of the New Zealand Woman’s Weekly and discusses her work compiling and testing recipes that had appeared in the magazine.[3]
In 1988 she was reported as a member of the steering committee of the New Zealand Guild of Food Writers, an organisation established to promote professional standards in food journalism.[4]
In 1992 she served as one of the judges for the New Zealand Chicken Cooking Contest.[5]
By the mid-1990s her cookbooks were the subject of independent newspaper reviews. A 1995 review in The Press examined her cookbook Cooking the New Zealand Way and commented on its layout, photography and pricing.[1] Later that year the newspaper discussed her involvement in producing low-cost cookbooks for home cooks.[2]
Professional contributions
Reception
Martin’s work has been covered in New Zealand newspapers. In 1988, The Press reported on her role as food editor of the New Zealand Woman’s Weekly and her work in recipe development.[3]
In 1995, The Press reviewed her cookbook Cooking the New Zealand Way and commented on its presentation and pricing.[1] Later that year, another article discussed her involvement in producing small-format cookbooks for home cooks.[2]
LLM-generated pages with the below issues may be deleted without notice.
These tools are prone to specific issues that violate our policies:
Instead, only summarize in your own words a range of independent, reliable, published sources that discuss the subject.
See the advice page on large language models for more information.