Yvonne C Lam is a writer for The Guardian, specializing in food, books, and lifestyle. She covers a range of topics including recipe collections, book reviews, and gift guides. Yvonne's writing aims to provide readers with engaging and informative content that highlights the best of Australian culture and trends.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
Australia (National)
Not enough data
Yvonne C Lam's focus on seasonal recipes, gift guides, and promotional deals indicates a preference for content related to house & home and lifestyle subjects. When reaching out to her, consider providing pitches that align with these themes such as unique or innovative products for the home, engaging in taste-testing experiences, or topics related to food and agriculture.
Given Yvonne's coverage of specific seasonal recipes and gift guides within Australia, she is likely interested in features tailored specifically to an Australian audience. Therefore, when pitching ideas or sources it would be beneficial if they have relevance or connections to the Australian market.
While Yvonne has not explicitly mentioned interest in articles about onions based on provided article titles alone; however, given her coverage of food-related topics particularly with respect to taste-testing innovations in plant-based meats among others could indicate potential receptiveness towards stories involving onions from a culinary perspective.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Yvonne C Lam
Whether stuffed with gouda and gruyere, or with Nutella and Snickers, these toasted sandwich recipes are possibly the best things since sliced bread
By: Claire Keenan, Yvonne C Lam, Celina Ribeiro, Janine Israel, Paul Daley, Imogen Dewey, Steph Harmon, Sian Cain
Each month Guardian Australia editors and critics pick the upcoming titles they have already devoured – or can’t wait to get their hands on
By: Yvonne C Lam
Australian olive oils are typically more expensive than imported equivalents. While all oil prices have increased, local products may currently be a better deal
By: Yvonne C Lam
Farm-to-table spot claims top gong, while a casual Keralan eatery in Melbourne gains nod for new talent
By: Yvonne C Lam
High-profile Sydney bar and restaurant group issues public apology as award-winning bartender comes forward alleging workplace sexual assault
By: Yvonne C Lam
After decades running some of the most famous restaurants in Australia, Kylie Kwong called it quits. What’s next?
By: Yvonne C Lam
Beloved author and TV presenter, 79, sustained fractures in her Barossa Valley home
By: Michael Kalenderian, Yvonne C Lam
Logan Moffitt, AKA ‘cucumber guy’, has planted viral seeds that have borne wild sponsorship fruit. Is it all a play for Big Salad – or Big Mandoline?
By: Alyx Gorman, Yvonne C Lam, Sanjana Jose, Yuji Shimada, Michael Kalenderian
Australian bakers are putting a modern twist on the retro treat, adding a slab of butter in the middle or swapping out the bun with flakey pastry
Industry hopes a local operator might take over event which has critical role in platforming Australian designers
(833) 317-6278 
