In the culinary world, the dining experience transcends taste alone – it’s also about the environment that enhances every forkful. In this extensive guide, we explore every aspect of restaurant interior design, focusing on how a well-crafted space can be…
This seabass ceviche with Peruvian black mint is an effortless yet exquisite plate of vibrant, tangy, minty and herby deliciousness. What is Peruvian Black Mint? The Peruvian black mint, known locally as Huacatay, is a herb with minty, aniseed and…
This asparagus and burrata salad is quick, easy and delicious, with a piquant balsamic dressing to contrast with the mild, creamy burrata and sweet, unassuming asparagus. So, guess what? Another quick and easy, no long spiel post! Hurrah! Asparagus and…
This Scallop Ceviche, with its tingling, citrusy, and a touch boozy marinade, is my answer to the 5-ingredient challenge on Foodies+ for the month of July (2018). Foodies+ is a food community that I run on Google+ Facebook, along with…
Unusual chocolate pairing amuse-bouche of Turkish lamb stew over a smoky eggplant cheese sauce with white chocolate. Unusual Chocolate Pairing We ran a challenge some years ago on the now defunct consumer Google+, asking for unusual chocolate pairings. This was…
Here is a look at a very popular amuse-bouche that I serve new clients. It’s a Thai-Japanese fusion dish. If you’ve been following me a while, you’ll see a pattern there! Thai this and Thai that! We have a shot…