This classic Italian dessert never goes out of fashion. It is so deliciously creamy and has a full, rich flavour. The story goes that a 'Madame 'of a bordello in  Treviso, Italy, devised ... continue reading...

It is interesting how the name for a dish can make it seem glamorous or just ordinary. I remember one dinner I created at Bei Amici restaurant we served 'polpettine alla Siciliana' ( light ... continue reading...

I used to have a total block in making meringues. I tried all sorts of recipes from friends that were meant to be fool-proof. Nothing worked. Usually after a promising start they would go ... continue reading...

Some years ago  I was is in the town of Modica, Sicily, doing research for my book on Sicilian food and  I met this local cheese maker. Ornella was a striking woman  who looked like a young ... continue reading...

My older sister Ursula taught me how to make this classic crème caramel , which was a favourite in my Swiss family. At the time Ursula and I  were living together in Melbourne, which was  my ... continue reading...

When I was growing up in Teheran in the 1950s, my mother would insist that we all drink a glass of freshly squeezed pomegranate juice every morning. It was her special potion to keep us ... continue reading...

These simple Persian biscuits are sweet, light and crumbly so I call them Mothers Kisses. The combination of cardamon , walnuts and cinnamon is very Persian - unusual and a bit exotic. The ... continue reading...