Authentic, Amazing Lasagna Bolognese. Just like Nonna’s.

For some reason I find myself channeling my inner Italian grandmother (I am in no way Italian) with my cooking as of late. Gone are the attempts at making foams and jus and… Continue reading

Perfectly Cooked Duck Breast with a Wild Mushroom and Cognac Sauce

Sometimes all the culinary gods decide to bless your endeavor and you end up with an almost identical interpretation on the plate of what you had in mind. Here we have it, beautifully… Continue reading

Quick recipe. Sure-fire Bechamel Sauce

Bechamel sauce is one of the 5 Mother sauces of classic French cuisine. Mother sauce basically means it’s pretty important and that all other variations of a (French) sauce can be traced back… Continue reading

Steak for Winter. With Roasted Sweet Potatoes, Celeriac Puree, Mashed Potatoes and a Vermouth Sauce

This is a very solid dish. There’s nothing here that will become a taste revelation/revolution. Everything here you’ve probably tasted before, however, when all are executed properly, it can become a real classic.… Continue reading

Lamb Shank Gnudi. This is Food for the Soul.

Imagine this: The dutch oven has been on the stove for about 2 hours, releasing the smell of the lamb shanks braising in the wine and tomato broth all over the house. It’s… Continue reading

Thank you Naila for the new photography!

If you happen to frequent this site with some regularity, you may start to notice that the quality of photography is vastly improving with some posts; case in point here and here. This… Continue reading

Prawn and Baby Squid Bruschetta, Clinging to the Last Strings of Summer

I have to say, this here was probably the best bruschetta I’ve ever had, and I know what you’re thinking, it’s just tomatoes on toast, how the hell can it be any different… Continue reading

Masterstock Chicken? What is this sorcery I ask?

So a master-stock is a Chinese cooking liquid that is used to poach or braise a protein in. The reason it’s called a master-stock is because it is usually reserved after use and… Continue reading

Mock cheese platter pair, a cheddar foam with a thin short crust cracker, a poached pear with a blue cheese cream.

  Another one of those starters where I shoot for the moon with creativity but get let down somewhat with execution. This was one of the tastiest starters I have done, the cheddar… Continue reading

Beef bourguignon. Tastes as complex as it’s spelled!

Aaaah, the king of braises, the big kahuna of one pot wonders, a casserole of meaty, deep and rich flavours, smokiness¬†from the bacon (anything with wine and bacon should win) accents from the… Continue reading

  • Categories

  • Enter your email address to follow this blog and receive notifications of new posts by email.