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. 
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.
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?
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.
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.
My life – most of it – has always revolved around food. My mother’s father was a hotel / restaurant inspector and my father is a hotelier. As a little girl I spent most of my time in the various kitchens of the hotels. I watched as the pastry chef made my sweet patisserie dreams come true, squealed in disgust as the butcher axed the chickens, was intrigued by the way the sous chef magically whipped up the smoothest sauce béarnaise or waited impatiently as the trucks came into the delivery loaded with tropical fruit and vegetables from all over the world.
Allow me to out myself first: Smoothie bowls are not my most favorite breakfast. Now that we have set that straight let me tell you a bit about my reasons and what I have observed about these very attractive looking super bowls that seem to be taking everyone by storm and is the big trend raging through social media and across many blogs. I also break down the smoothie bowl and consider the practicality of the super smoothie bowl vs. the real smoothie bowl! Oh yes there are many questions I need answers to!
