Dame Alison has been a household face almost since the dawn of television in New Zealand. Holst was born in Opoho, Dunedin in So she did a home science degree, after which she was offered a job lecturing at the Foods Department of Otago University's School of Home Science. She also taught an extension class for mature cooks, which proved the perfect training for a career in television. So the director of the NZ Broadcasting Corporation went in search of his polar opposite.
He discovered Holst and asked her to make a pilot. My hands shook. I picked up a lettuce and called it a lemon. No one had any idea what they were doing.
Thank you Simon for sharing your thoughts and experience with your mums dementia. I have just finished making the easy, yummy warm crunchy cereal Ultimate Vegetarian Cookbook and was thinking of the amazing, iconic, talented Dame Alison. Helen Upton I have been thinking so much about your mother, Simon and wondered how she was. That is just so sad to hear Alison has dementia. She was such a capable lady and myself and many friends just loved her cooking demonstrations.
She was always so elegant and addressed her audience in such a professional way but she also had a great sense of humour. What would we have done without Alison Holst! My Mother also has it too. She will be 90 in August and I brought her over to spend 6 months with me in Oz when she was So glad I got to spend that special time with Mum even though at times it was very hard.
It is hard decision to put your Mum into care but my brother and I have also had to do it. My brother has managed to talk to her at a distance in her care home in the UK, but not the same as giving her a hug. You have an amazing Mother, who has made such a great contribution to cooking for us all.
Give her a big thank you from us. My daughter also has her cook book. We will always treasure them. I always regretted not having written to Dame Alison thanking her for her recipes which have been a huge part of every Christmas I remember and the little Christmas book is one I still treasure. My late mother also had dementia and it was heart breaking watching her decline.
Dad looked after her until she had to go into care, but it took a toll on his health too. Hi Simon I remember some 60 odd years ago when photographer for the NZ Weekly News, your Mum wrote the recipes for the magazine and I photographed the dishes.
She made the items each week. One particular trick she used was to brush a little oil on parts of the dish to give the photo a little extra sparkle. As a result of her passion I am a very keen cook and have several of her books. My to die for recipe of hers, is the Creamy Apple Pie with the lattice pastry top, in her Family Favourites book. Naturally I am blaming my wife for misplacing the book. All the best Wal. Hi Simon, Our memories of Alison go right back to when she wrote us a very detailed letter listing everything she thought we would find useful about living in San Francisco.
Your family had just moved there for two years. We only knew her as a TV personality but she had met my mother at a cooking demo in Wanganui before she left and had been told that we were also moving there with a small family.
Getting to know your mother as a thoughtful friend and fellow Kiwi in the sometimes strangely alien world of California solved any problems with homesickness.
Bob remembers helping her record her Egg Recipes in a mock up studio in his place of work as an Acoustical Engineer.. You may remember the dozens of waffles drenched in maple syrup you and Kirsten ate at our place as we shared child minding duties to allow your parents opportunities for weekends away. And they took their turn with ours.
Her unpretentious enthusiasm for life and willingness to share her gifts with others was abundantly displayed in that letter that brought us into her life and the publications that bore her name. While modern celebrity chefs - including Michael van de Elzen and Simon Gault - have spoken of their respect for Dame Alison and her enduring legacy, her contemporaries and academics have also lent their support.
Des Britton, who was cooking on television in the s in direct competition with her, said he was deeply saddened by the news of Dame Alison's decline. But her material will live on forever. Indeed, it is the longevity of her recipes that means so much to Kiwis, said culinary academic Helen Leach. Leach, the emeritus professor of anthropology at the University of Otago, said Dame Alison's legacy will never be forgotten - even if she's no longer cooking.
She was able to show what we had in our shops to take a dish from another country and adapt it to New Zealand. Alison not only made things nice, but practical and doable.
Simon Holst said the plan was to keep his mother at home in Orewa with his father for as long as possible.
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