Helen Goh 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 in 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. Their book Sweet, published in 2007 was a New York Times bestseller, and also shortlisted for a James Beard Award. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.