Margaret Isobel Fulton OAM (6 October 1924 – 24 July 2019)[2] was a Scottish-born Australian food and cooking writer, journalist, author and commentator.

[6] A selection of "hot muffins made with bran" were handed out, and Fulton told the listeners that "These are quick and easy to make and most economical".

[7] Each day was organised with a different "well-known French hostess, resident in Sydney" who "planned a menu, contributed the recipes, helped with the cooking, and arranged the table setting".

[8] Later that year readers of The Australian Women's Weekly were told "Margaret Fulton, expert Home Economist" believed Sellotape "is so dependable" in a full-page colour advertisement, which also offered Fulton's handy hints for using the product such as sealing plastic bags "for deep-freezing foods" and binding pot handles.

[10] Prospective buyers of Woman's Day magazine in July 1964 were promised an "8-page liftout" from Fulton, who was known for her Tuesday cookery class at Sydney's Bistro.

[14] The Canberra Times said the recipes were "simple, tested ... and where necessary adapted to suit the local scene"; however, Fulton was "able to add authenticity to the book by taking a trip to Italy and checking the fare at first hand".

[14] The author was quoted as recommending that cooks "look for the specialty ingredients in a good delicatessen or gourmet section of a large retail stores.

She included in her advice for "young people setting up home for the first time" that they should "buy a couple of really good saucepans and, if possible, invest in an iron oven casserole ... they last a lifetime and these days are so attractive that they can be taken to the table".

[17] In 1979, her interest in Chinese cuisine led to her leading a planned 23-day gourmet food tour, which would include "the finest restaurants" of Guangzhou, Shanghai, Jinan, Qingdao, Kunming and Beijing.

[18] Fulton was awarded the Medal of the Order of Australia in the 1983 Queen's Birthday Honours "In recognition of service to the media as a journalist and writer in the field of cookery".

[30] Fulton supported Keats' food career including by sending her to the Le Cordon Bleu school of cookery.

[31] Keats later studied nutrition at Deakin University and authored five more cookbooks, crediting Fulton for inspiring her passion for food and cooking.