I am still under the Persian influence with the launch of my new book "Pardiz" last week . Some baby cavallo nero I found at the market this morning inspired me to make this dish with light ... continue reading...
PARDIZ, A PERSIAN FOOD JOURNEY
It takes some time to produce a new food and travel book. Two years ago I began my project and now, with much excitement, I have in my hands a pre- sale copy of the finished book -"Pardiz, ... continue reading...
HAMBURG
I have just visited Hamburg. What a beautiful and fascinating city. To my mind it is one of the most special cities in Germany. With its very busy and active port old red brick ... continue reading...
LARAPINTA
I have just come back from a wonderful adventure. For 6 days I have been walking parts of the Larapinta Trail in the Western MacDonald Ranges in Central Australia. The landscape is ... continue reading...
“ARCINTILBA”
This dish is for my friend Vittorio who introduced me to the original Arcinboldo, when I was researching my Piemonte book. Vittorio would pick anything in his vegetable garden and slow cook ... continue reading...
PAINTED EASTER EGGS
With Easter just around the corner I thought I might inspire you with these fun, out -of -the -ordinary painted Easter eggs. We have a family tradition to paint Easter eggs every ... continue reading...
KALARI KOVILAKOM
I have just been to an extraordinary Ayurvedic clinic near Kollengode,Kerala, in Southern India . This a first for me and I must say I was a bit sceptical to start with,but it has been an ... continue reading...
SPITZBUBEN (naughty boys)
I am back in Sydney and want to try and bring the Christmas atmosphere I experienced in Zurich back here. My first thought is, the smell of freshly baked biscuits. The only problem is in ... continue reading...
FOOD PHOTO SHOOT FOR MY NEW BOOK
Sorry I have been neglecting you all, but I have started photographing all the dishes for my new book on Persian food. There is a lot of activity round here! We start early in the morning ... continue reading...
ALMOND-POLENTA BISCUITS
I love the texture the polenta gives these biscuits and the orange zest gives them a little extra kick. They are also gluten free! • pre heat the oven 180˚ • 150 gr fine ... continue reading...
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