Recap: Destination Dubai 2017 - The Experience

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DXBWORKSHOP-2017-by Meeta K. Wolff-0217

It really has been quite some time since I did a proper recap of a photography workshop here. Not due to the fact that there weren’t any last year but more due to the fact that things were on a constant move in 2017. I was chasing and realizing goals, dreams and basically reassessing many things in my life. Not to say that my photography and styling workshops and retreats aren’t part of my goals. They most certainly are. Nowhere else am I challenged to think out of the box and to be creative while planning such a workshop or retreat. Nowhere else do I meet incredibly talented and creative people who strive to go after their own goals and find inspiration when they sign up for these events. Nowhere else do I get to work and partner with brilliant and extraordinary people who fall in step with me to provide the best possible experience for all who take part.

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Lingonberry Lebkuchen Festive Cake

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Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0048

It’s December! Again. I have dusted of some of the speckles of lint beginning to gather here. An unwanted break from the blog that extended into a bit of a Summer / Autumn interlude. And now here I am – it’s December and time for Christmas!

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Destination Dubai 2017 | A hands-on workshop and Food Experience

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Dubai Photography Experience Banner-1 Dubai feels like a second home to me. My parents have lived there since the mid nineties and I have been part of Dubai’s incredible progress since the eighties when we lived in Qatar and often visited the city. 
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Middle Eastern Style Buddha Bowl: Giant Couscous, Baked Falafel, Hummus, Spiced Lentils, Pickled Vegetables and Kalettes

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Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0033  

If I was to describe some of my favorite foods and dishes I would say whatever one can pile into a bowl and mix together to savor all the flavors. Not only of each individual ingredient, but also as each item intermingles with the other there are a range of flavor explosions! That is the real kick I get from a dish. 

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Chamomile and Saffron Crème Caramel

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Chamomile Saffron Cream Caramel-by Meeta K. Wolf-5 

As a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20th century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – cronut or cruffin anyone? 

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Cardamom And Orange Infused Quarkbällchen / Doughnuts

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Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0073

The last couple of weeks I’ve had my head down (mostly) and have been trying to get a lot of paperwork and organization done. The big “T” has been looming in our house and I have been procrastinating on this for as long as I possibly can. 

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Ramen Bowl with Sesame Poppy Seed Venison and Ginger Chili Kale and Swede

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GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0197

Bavaria meets Asia!

One of the current projects I am working on for a new Travel, Food and Lifestyle magazine, will take me to Bavaria a couple of times this year. I am really looking forward to it as not only does the State of Bavaria have a uniquely varied landscape and wonderfully multi-faceted locals, but also the Bavarian cuisine, which is hearty and rustic traditionally, has been undergoing an impressive reform. That is where my project docks on and takes it a step further.

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