It all started a few months ago with my online discovery of the renowned pastel de tres leches (three milks cake) when blogging friends told me they… 1,621 more words
Tags » Chef Interview
It takes a lot for a cookbook to piss me the f*ck off.
Chef Jamie Bissonnette’s The New Charcuterie Cookbook
managed to do just that. 664 more words
Did you always want to be a chef, or did you want to follow a different career path at first?
Honestly, growing up I always wanted to be a garbage man. 1,258 more words
I had the pleasure of dining at some of the best restaurants the country has to offer. While, Indian Accent has been my favourite all these years- Kiyan at Dusit Devrana & Cafe Samsara at Niraamaya, Kovalam have both won me over with their emphasis on premium, organic and free range ingredients and health. 580 more words
When it comes to home entertaining, nothing whispers monied classes more eloquently than a Yotam Ottolenghi salad; nonchalantly scattered in bejewelled beauty across a long, white plate. 2,094 more words