‘Finger food’ : deconstructed eclairs – raspberry and vanilla pastry cream with eclair choux pastry fingers which had to be worn in order to be dipped into the cream, created for the vernissage of an exhibition at the Slott gallery in June this year.

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I had to come up with a little more then Lucky strike cigarettes and alcohol for a Madmen dinner I had been asked  to organise for the girls of mylittleparis. I had done a similar style event last year at …

Creative culinary creations were asked for the Paille & Klein Glow vernissage at the Slott gallery in Paris. I was fortunate to have a great team of culinary assistants (thanks Thomasine, Charlie and Lauren!) who helped me make the food for the vernissage. …

It was a long weekend, but in the early hours of Monday the 28th February we toasted the last night of Edible Tales Buenos Aires on the rooftop terrace in San Telmo.

The last couple of months I’ve been working on the dessert menu for a restaurant, La Coccinella within the VW complex Autostadt in Germany. The concept of the restaurant is in house made fresh pasta with delicious cakes baked fresh every day.  It’s been a change …

VW Kraftwerk

For the past three years instead of migrating somewhere warm for Winter I head off to cold (the second year temperatures dropped to -20) and snowy Wolfsburg a.k.a.  VW ville (as I call it). VW has it’s headquarters, factory and Autostadt (= car …

On Friday the 22nd October I got to show the a few select Parisians how to make some delicious teatime treats at the hippest store in town, Colette. Recipes from my second book ‘Je fais mes pâtes à tartiner’ were made into delicious delicacies (petits …

I headed off to Milano last week to bake some sweet ‘Morrocan’ treats. The sights, sounds and Morrocan cookery classes I discovered in Marrakesh in June came in handy. Instead of shopping at Armani or Prada I went trapsing around the rather unusual Milanese neighbourhoods in the search …

Frankie making saffran pasta.

So on the first night Frankie was still frantically rolling out the pasta when the first guests arrived. There was a hectic 5 minutes with me being my usual bossy self and getting one of our lovely helpers to deal with  the guests. Another to do a speedy clean …

On the 3rd of June I held my first clandestine dinner in Paris. Never to be one to do just a ‘simple’ dinner party I had make it more of a culinary event and decided upon doing something fun with the 80s and French food. The 80s are not one …