Seared Scallops with a Tomato and Herbes de Provence Dressing 3 Jun 2012 | 06:35 pm

Everybody loves seared scallops. The problem is that in many restaurants they are partnered with things that leave you wondering why: large lumps of black pudding, potato choux balls, ponzu sauce, you...

3 Milks Cake 29 May 2012 | 12:51 am

Spectacular moist cake filled with vanilla custard and soaked into a secret 3-milks combination. All covered by meringue lightly tanned with a torch. Tastes amazing with a coffe cup or tea cup. Good t...

How I stood up for real food and cooked for my neighbours 21 May 2012 | 09:51 pm

Cooking for large numbers can be…challenging. See, I get overwhelmed quite easily in the kitchen. Planning well in advanced is not my best quality. So when I created the “Cook for the Neighbours” Eve...

Standing up for real food with the Food Revolution Day 16 May 2012 | 02:15 am

ChefSpotting is very proud to announce the first edition of the Cook for the Neighbours Evening, in partnership with the Food Revolution Day and Gidsy Did you know….that the majority of the world’s p...

White Chocolate & Raspberry Muffins 13 May 2012 | 01:02 am

White Chocolate and Raspberry..it's a classic combinaison for muffins, but I just can't help it they're too yummy. They would do a great grab'n'go breakfast, so just shoot me a line the day before and...

Perfect Paella 11 May 2012 | 02:55 am

This delish dish is a favourite for the family, entertaining or for those who like to freeze easy perfect portions for future meals. Options include seafood (prawns, calamari, mussels or fish), chicke...

Gnocchi with Spinach and Gorgonzola Sauce 6 May 2012 | 04:18 pm

This dish is not so much about the Gnocchi (I  didnt make them!) but about the sauce...To make the sauce I use gorgonzola cheese and authentic french "creme fraiche" (sour cream) from the local deli. ...

Mise en Bouche 28 Apr 2012 | 11:23 am

ChefSpotting is launched! 26 Apr 2012 | 10:51 pm

Moussaka 24 Apr 2012 | 06:28 pm

Eggplants, garlic, onions, tomatoes, garlic, beef, parmesan, and a hint of garlic, topped with olive oil