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My New Zealand Culinary Debut

International Guest Chef Debuts at Vinnies 7 course degustation dinner delight Saturday, September 21st, 6.45pm The Clinton Cooper Degustation Debut Award winning New Zealand Chef Clinton Cooper is home after 13 years abroad to perform his New Zealand culinary debut

vinnies-logo

My New Zealand Culinary Debut

International Guest Chef Debuts at Vinnies 7 course degustation dinner delight Saturday, September 21st, 6.45pm The Clinton Cooper Degustation Debut Award winning New Zealand Chef Clinton Cooper is home after 13 years abroad to perform his New Zealand culinary debut

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Review: Arola

The JW Marriot Hotel in Mumbai is home to two Michelin star chef Sergio Arola’s restaurant “Arola”.  A tapas style restaurant offering the contemporary flavours of Spain to the foodies of Bombay.  It also boasts the cities first and only “Gin” bar;

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Review: Arola

The JW Marriot Hotel in Mumbai is home to two Michelin star chef Sergio Arola’s restaurant “Arola”.  A tapas style restaurant offering the contemporary flavours of Spain to the foodies of Bombay.  It also boasts the cities first and only “Gin” bar;

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/ Food

The Cheese Project

Being a Kiwi of Dutch heritage; I have always been a bit cheese obsessed. Combine that with being a chef and you can understand why I have had such a keen interest in learning the craft of cheese making for several

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/ Food

The Cheese Project

Being a Kiwi of Dutch heritage; I have always been a bit cheese obsessed. Combine that with being a chef and you can understand why I have had such a keen interest in learning the craft of cheese making for several

Star Anise Infused Chocolate Fondant 3

Star anise chocolate fondant

Star anise chocolate fondant (Serves 2)  Ingredients:  50g dark chocolate 50g butter 1 eggs 1 egg yolks 60g sugar 50g plain flour 2 tsp cocoa powder A little additional butter (for greasing moulds) 5 gm star anise powder 2 scoops

Star Anise Infused Chocolate Fondant 3

Star anise chocolate fondant

Star anise chocolate fondant (Serves 2)  Ingredients:  50g dark chocolate 50g butter 1 eggs 1 egg yolks 60g sugar 50g plain flour 2 tsp cocoa powder A little additional butter (for greasing moulds) 5 gm star anise powder 2 scoops

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Review: The Sassy Spoon

Arriving at “The Sassy Spoon”, one is greeted by a whimsical looking bicycle which is a small taste of the playful interior which welcomes you once you have crossed the delightful courtyard. The wall of old-fashioned suitcases, the chandeliers and

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Review: The Sassy Spoon

Arriving at “The Sassy Spoon”, one is greeted by a whimsical looking bicycle which is a small taste of the playful interior which welcomes you once you have crossed the delightful courtyard. The wall of old-fashioned suitcases, the chandeliers and

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Review: The Fat Duck

To say one “had dinner” at the Fat Duck would be a gross injustice and an insult to Heston Blumenthal and his incredible brigade. One doesn’t have dinner; rather they partake in an epic culinary and theatrical event, an event

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Review: The Fat Duck

To say one “had dinner” at the Fat Duck would be a gross injustice and an insult to Heston Blumenthal and his incredible brigade. One doesn’t have dinner; rather they partake in an epic culinary and theatrical event, an event

Evan and Sarah Rich

Review: Rich Table in Bombay

Fortunately for those of us residing in Bombay, the chefs of “Rich Table” in San Francisco decided to pay us a visit and put on a dinner in collaboration with Chef Alex Sanchez at “The Table” restaurant.  Rich Table, the recent

Evan and Sarah Rich

Review: Rich Table in Bombay

Fortunately for those of us residing in Bombay, the chefs of “Rich Table” in San Francisco decided to pay us a visit and put on a dinner in collaboration with Chef Alex Sanchez at “The Table” restaurant.  Rich Table, the recent