Shortbread, Crème Pâtissière, Macerated Strawberries (lemon juice and angostura bitters), strawberry-gel, meringue and bee pollenRead More
Panna cotta is a classic dessert which, has been on many restaurant menus in recent years. Today, its quite hard to find.Read More
I’ve received some questions on how I shoot my food photography. This post is dedicated to how I take my photos.Read More
There are two types of macarons. The french macaron which uses a pretty straight forward recipe and the more complex macaron which uses Italian meringueRead More
Its winter here in Canberra! I grew up in Switzerland where June is the beginning of summer so experiencing winter in June is utterly bizarre. It’s freezing cold and i’m getting tortured by people posting pictures of beautiful berries and edible flowers on my Instagram feed.Read More
My process to create new dishes begins most of the time with one, basic ingredient or recipe that I want to incorporate. Once i’ve figured that out, I start to look for visual inspiration. I used to go trough my cookbooks for inspiration but lately i’ve been using instagram and pinterest.Read More
My dad and I have a lot in common. We both love being in nature, creating things with our hands and most of all, we love food.
On the topic food we differ in opinion. My father wants a full plate of good quality food, at a reasonable price while I, am a very visual person who is passionate about simple and artistic plating. In my opinion, less is more!Read More
For my first post i've decided to go quick and dirty.
I needed a way to incorporate a chocolate crisp i found in the "The wizards cookbook" of Ronny Emborg. I didn't have much in my fridge, so it had to be simple.Read More