Don’t be a tourist in Antwerp

I travelled to Belgium recently, for God only knows what time, and regardless if I went there for sumptuous food, stunning architecture or Northern beaches, this snug European temple never failed to deliver. It’s a curiosity as a whole. Two nations so very, very different that it’s hard to believe that they live in the…

Foie Gras praline with chocolate coulis

Maybe, you will think that it’s a nonsense — combining bitter sweet chocolate and foie gras coated in roasted nut mixture, but take my word –it works! I’ve served it so many times, especially on festive occasions, for foie gras has that allure about it and it is a bit of a seasonal splurge!…

Aperol flavored chouquettes

My Aperol flavored chouguettes with fondant snow caps are a crowds favorite. Indulgent, elegant, bite size and very, very versatile. Just like that you can turn them into Halloween party treat or lovely Christmas centerpiece AND since Aperol is added just before piping, you can leave it out and serve them to kiddos…

French toast brûlée

There is nothing ‘usual’ about this French toast, so I like to serve it to my overnight guests or when I host a beautiful brunch. I soak buttery brioche bread in egg and Mexican vanilla paste mixture and after a few minutes of baking — brûlée a thin layer of caster sugar on top making…

Weekend Getaway – 48 hours guide de Luxembourg

With living and entertaining visitors in this charming city and luscious countryside for past two years, I have come up with the ultimate 48 hours guide that ticks all the right boxes when it comes to the expectations and tickles interest in returning again…

Belgian fries🍟

Perfect fries starts with the perfect potatoes– the kind that remains soft on the inside and crispy on the outside. A flawless frying technique plays a big roll as well. Belgians swear in pre-baking fries for 7 minutes or until they sing and finishing them off just before serving with an additional 2-3 minutes…

A day in Paris 🗼

There are many firsts in our life that leave a special mark on us and we remember them fondly and among my most treasured firsts – visiting Paris for the very first time. I just got a new job and a welcoming training took me to Brussels for almost two weeks. Being a hop, skip…

Consommé 🐣

One of the signs of great chef is the ability to make good consommé, which is beautifully clear, rich soup.’ Heston Blumenthal

First day in Holland

We were on our way to Holland when it got me thinking about a book that I have read a while back by Bill Bryson and a particular part that stuck with me when he talked about a Dutch colleague that used to work with him for The Times, who after buying a house in…

Sacher Torte

The story of the Sacher Torte takes place in Vienna in the early eighteen hundreds. Prince Metternich was preparing for an exceptionally important visit and ordered a fitting dessert. The main chef was taken ill and his apprentice, the young and skillful Franc Sacher took the opportunity to prove himself to the Monarch and decided…

Barbados

Colors, seductive landscapes and blue ocean is first thing that pops in my mind when I think back about Barbados. It’s popular to visit during the dry season (January-June)…