Extra Virgin Chef

Prodded on by the relatively good success I've enjoyed so far with ducks, today, I ventured into duck legs, and again was similarl...

I was thrilled to find my blog post on the sous vide duck breast featured on Asian Food Channel's Official Facebook Page yesterday!...

How wicked does this look??!! THIS POST HAS ALSO BEEN FEATURED ON THE ASIAN FOOD CHANNEL OFFICIAL FACEBOOK PAGE. I knew it was ...

My daughter got this for me for Christmas from Munich and gave it to me during our Europe pig-out which means this book travelled with u...

I served "Chinese salsa" to my Mexican cook! I have now volunteered about 2 months of my time at the social enterprise and a...

Creamy mushroom soup with finely-julienned saffron After a 13-hour flight into Munich and another 90-minute drive into the countryside, we...

Mighty pleased with my roast leg of lamb yesterday and still grinning from ear to ear this morning. As I lay on my bed, I went throu...

"Man who waits for roast duck to fly into mouth must wait very, very long time." Jules Renard I've been thinking abou...