Her favourite school subject was Home Science with teacher Miss Scott, who was a former cookery demonstrator at the Australian Gas Light Company (AGL).
She worked on the original Australian Women's Weekly Cookbook published in 1970,[11] one of her contributions was having prepared the Savoury lamb casserole featured on the front of the book jacket.
[19] In his role as Clark's boss, media owner Kerry Packer would often request pink-iced finger buns[20] and three-minute eggs to be delivered in short time frames.
[7] In a satirical article from 1991, Packer was alleged to have concocted wholemeal lamingtons using Vogel's branded bread in the Test Kitchen, "...before food editor Pamela Clark had had a chance to intervene...".
The humorous take concluded that the Fairfax Committee delighted in the lamingtons, with the recipe destined for an issue of the Weekly, but this enjoyment did not extend to Packer's media ownership.
[30][31] A contributing factor for her role title changes was the sale of Australian Consolidated Press to Bauer Media Group in 2012.
Contributors were asked for recipes of their favourite international cuisine, within the dietary guidelines of the Heart Foundation.
The cake challenge benefited the Canberra-based then-named PANDSI (Post and Ante Natal Depression Support and Information Inc.), renamed to Perinatal Wellbeing Centre in 2019/2020.
[7] In 2018, she was featured on the ABC's Throwback series, with the interview focused on The Children's Birthday Cake Book.
[44] Many of the AWW books do not include an author, but are informally attributed to Clark, due to her role as the Test Kitchen Director or Editor.
She considered the first 'Best Ever' book as having "...led the field in showcasing The Australian Women's Weekly's triple-tested recipes in a cookbook.
[53] In October 2018, Bauer Media Group published the title Pamela Clark: memories & recipes from the test kitchen (alternative title, Pamela Clark: recipes & stories from the test kitchen) (Bauer Media Group, Sydney, ISBN 9781742458649).