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So, where did this dessert come from?
There are times where inspiration comes from somewhere else… For a Chef that is all about ingredients and good, simple food it can be quite challenging to think primarily about the design and outlook...
View ArticleOh la la! Gateau au chocolat!
When it comes to food I would choose authenticity over complexity any day. If there is only one chocolate gateau you will do this year, then you’ve got to try that recipe. Served just warm with vanilla...
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The Permaculture Kitchen by Carl Legge
A very interesting fact here is that while drafting this column, the dictionary for spell check couldn’t find the word permaculture. Back home, my brother is converting his vineyard into a permaculture...
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Feuilletage, Frangipane and Kings
What started as a simple and rather dry bread covered in beans many centuries ago has evolved into a remarkable version of the King’s Tart, or how we call it in French, La Galette des Rois. The...
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