Third Collection

My goal is more perfect, non-snotty fried eggs in the new year. As done by grandma, the technique is to carefully redistribute the white away from the yolk to get an even distribution of cooking. Served Chinese-style with rice and soy sauce, of course.

When December finally brought a chill to the air that seemed to be staying, a craving for homemade comfort food came right along with it. So we had to make this creamy wonderfulness that is Mac'n'Cheese. Just imagine delicate, saucy macaroni topped with white cheddar and grana padano to infinity and beyond… Do we even need to keep talking?

In May 2015 I did an interesting food project with great austrian chef Hubert Wallner. For every dish I used another underground to show the connection between the dish and nature.

I experimented in the kitchen and made this wonderfully moist sweet potato layer cake of sweet potato casserole. The experiment went beyond expectations and it was a success.
Beautiful maple syrup layers and icing topped with caramelized pecans was the perfect combination for this cake.

This photo was photographed under natural light at my home studio. I love creating food that brings out the best from different cultures, in this case when East meets West. Pan sautéed red cabbage, shallots and mushrooms mixed with orzo pasta, tossed with a miso ginger dressing; topped with hamachi(yellowtail) sashimi, sesame seeds and slivers of green onions. I call this the “ Fusion Sushi Bowl”. The textures, shapes and colors of the ingredients are the focal feature of this photo.

It was the last day of 2015 and we decided to treat ourselves to a chocolatey last-day-of-the-year breakfast! So it was a pretty sweet goodbye to a fabulous 2015!

I love beetroot and it's deep colour in photos. For a recent magazine shoot I was asked to create and photograph mouth-watering salads. Beetroots and blueberries nailed it!