Roasted Chicken with Jasmine Petal Garam Masala, Saffron, Hazelnuts and Honey and a Quinoa Tabouleh

Summer time usually means a lot of spontaneous entertaining and I love having friends over on the spur of the moment. Then often a time it will be something quick, easy and put together with simple ingredients not requiring too much fussing over. A tapas or mezzeh menu, barbecued meats and fish or quick roasted and moist poultry are some of the ideas I tend reach for from my repertoire.

Donna Hay: Ricotta Lemon Slice with Summer Berries

It’s been a while! I’ve been missing around here for the past several weeks – I know but my thoughts have been here. Summer has taken control of me and all my time. While we are enjoying the long warm days and evenings, I’ve been engulfed with several projects and photo jobs that have dominated most of my time. It’s been a very interesting time around here.

Workshop: Helsinki 2014 - The Heat is On!

No two workshops are ever the same. Each one seems to come with its own set of rules, dynamics and chaos. Each one has different challenges and other highlights. When one thing works for one workshop by no means does it mean it will work for the next one. One sells out within days the other takes weeks. I have not yet figured out all the math or the algorithm of how this works and I probably never will. But one thing is for sure planning the workshop keeps me and my partners always on our toes.

Dubai 2014: Food Styling and Photography Workshop

It's happening again! The Dubai food photography and styling workshop has become an annual highlight and I am very thrilled to present this year's workshop with a few new features and elements to shake things up.
Diarize the dates: 11th - 12th October 2014 for a two day food styling and photography workshop in Dubai, UAE.

Mujadara Jnoubiyeh - Lebanese Lentil and Bulgur Pilaf and Cabbage Salad with Za’atar and Sumac

Weimar – Brussels – Normandy Coast – Paris – Weimar

Weimar – Valdobbiadene – Rome - Amalfi Coast – Venice - Weimar

We are thinking of getting away. Satisfy the itch on our feet, packing up and heading to different shores. Not the travel we have been doing for work, workshops or photo shoots but the travel for us. The kind of travel where time is not an important commodity, instead it is the adventure and the experience that makes a trip memorable.

Baked Eggs with Spiced Chickpeas and Chard

When things begin to move – they really roll. It’s been a busy few weeks for me, juggling the tasks on the various projects I am working on. There are no complaints as I am so happy to be in the process of moving forward, focused and ready to tackle all kinds of issues and chores I am faced with. Some tasks fall so very easily into place each process integrating into the other effortlessly. Others are more taxing and demanding, requiring more attention and often a lot more nerves.