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Thursday, 31 March 2011

Beef Tenderloin Steak & Gratin of Celery Root

Serves 4  | Best Paired with Cabernet Sauvignon 

I was catching up with a friend of mine last night. Both of us being caught up at work, we haven't had the chance to get together for a while. Knowing that she likes Red Wine, I thought South African Cabernet Sauvignon, will be a very good accent to the evening. This wine like friendship: old and deep. It kind of delights you with its complexity. We sat for hours on the balcony talking, laughing and really enjoying the pleasant cool breeze that blows occasionally. 

All the while though, I couldn't help but think about what to pair with such good wine. I knew the flavour was meaty, I liked the idea of a hint of rosemary with the aromas of the caramelised crust on steak. I had made brown sauce the other day, and thought a demi glace sauce over that will be wonderful. But the experience  would not be complete without a creamy, starchy side. Of course I thought of all kinds of potato sides, but it was not exciting enough! It was the expected classic side. I thought that a sweet potato gratin or a roasted pumpkin will make for a nice side. The gratin clicked big time, and to stay on the note of exciting and different I remembered reading somewhere about a celery root gratin, so decided to go for Celery Root! Yummy, that was it! A perfectly rounded flavour accented with the notes of Cab. Sav.!

These are just some of life's good things, you know. Good people, good friends, good flavours and good times... What more do we need, really? These days, we get so caught up with work, with the stresses of everyday life, and stop enjoying the little things that make all the difference. But this is food for ya! It reminds you of the good life, it brings you back to the essentials, back to the basics, back to simple pleasures. Those that we tend to forget about, focusing on the hectic and fast life instead!

Take a moment, and get back in touch with your friends, make time for them, and appreciate the presence of good people in your life. Then enjoy some of life's simple pleasures. Smile and as we say: "Share Bread!"

Oh and by the way, this recipe is a perfect option for a romantic dinner at home. If your Mrs/hubbs is an enthusiastic carnivore, he/she will love this! Give it a try....

Beef Tenderloin Steaks with Celery Root Gratin
Why not try a celery root gratin as variation to the classic potato gratin? It is always a good idea to challenge classics and go for a more original thought.... say Celery!!
Celery Root

You Need
1 kg celery root, peeled, quartered and sliced lengthwise
1 cup cooking cream
5 tbsp butter
1 tbsp extra butter, cut into small cubes
1 tbsp EV olive oil
Rosemary strings for garnish
1/4 tsp ground nutmeg
Salt & Pepper  to taste
1/2 cup brown sauce or demi glace (if you want to make it home it is: A rich, concentrated stock made from beef and veal bones, vegetables and tomato paste, thickened with flour)
4 beef tenderloins about 2 inches thick steaks, fat trimmed off 

Preheat oven to 375F

In a shallow gratin dish, place 1/4 the sliced celery root, season with salt, black pepper and nutmeg. Repeat the same process with the remaining celery root slices to create 4 layers. Pour the cream over the celery root and spreinkle the butter cubes on top. Cover dish with foil and bake for 30 minutes in preheated oven. After the 30 minutes are over, remove the foil and bake for 30 minutes more. (it should be golden brown, and the celery root should be tender when pierced with a knife) Let stand at room temperature for 15 minutes.

Keep the oven on, and in a large oven proof skillet, melt 1 tbsp butter in the olive oil. Season your steaks with Salt & Black pepper on all sides. Cook the steaks in the skillet over moderately high heat until it browns at the bottom (3 minutes). Turn the steaks and place the skillet in the preheated oven and cook for 12 minutes for medium-rare longer for more doneness. Once the steaks reach the desired doneness, remove from skillet and place in a plate to rest for 5 minutes.

Meanwhile, in the same skillet, add the demi glace to the steak juices, and bring to a rapid boil. Remove the skillet from the heat and whisk in the remaining 3 tbsp butter, a little at a time. Season the sauce with salt & pepper.

Place steak on serving plate, spoon the demi glace sauce over and around the steaks, sprinkle with rosemary and serve with the gratin side.

This dish pairs very well with full bodied, firm Red Wine. The complexity and the oaky smokiness of Cabernet Savingon will compliment the flavour and aromas of this dish, rounding up the experience.

Hope you have enjoyed this post come back again soon for more delicious recipes ;)

Tuesday, 29 March 2011

Crustless Mediterranean Quiche - My Favourite Breakfast

Serves 4  | Super Easy
Click here for this Recipe in Arabic

The natural goodness of this dish kicks start your day and setting the
tone for the rest of it
Who doesn't love Quiche? It is definitely one of my favourites.
But in my endless efforts to control weight gain and frequently shed off the extra pounds - hazards of the job - I have had to put quiche on the 'Would Love to Have But Can't' list! Until I have decided that just because I am constantly watching what I am eating, doesn't necessarily mean sticking to the boring old grilled chicken and salad option. I have to enjoy the goodness of nature's offerings. After all it is all about the balance - being healthy, enjoying life and simply Living Well. It is about Bringing Food to Life, and not the other way around.
Crustless Quiche
I have, therefore, been coming up and been inspired with ideas of how to cook my favourites in a healthier, more balanced way than the classic preparations. Don't get me wrong, it is good to occasionally indulge, but so you don't have to overindulge, it is good not be deprived! Therefore, good to frequently have your favourite foods prepared healthier. One of these altered preparations is Crustless Quiche.  This is a brilliant way to cut back on the calories, as well as the carb and fat intake. Crustless Quiche is very similar to Frittata in concept, yet very quiche in flavour. The best of both worlds, I wold say.

There is no limit to the combination of flavours that you can come up with. This is a highly adaptable recipe to whatever favourite vegetables, cheeses, herbs, spices...etc that you like. But since we are keeping it healthy, it would be wise to choose items with fewer cal. and fat intake.
I have chosen the Flavours of the Mediterranean because I love that region and all it has to bring. The natural abundance in produce over there, and the clever methods of preparation have produced flavours and aromas that are sure to please the palate. I love the contrast in texture that the addition of Sun Dried Tomato lends against the sponginess of the Eggs and the slippery smoothness of Kalamata Olives. The Aroma of Fresh Basil Leaves, Black Pepper & Scallions paired with the visual appeal of a colourful offering make up for a rounded, well balanced and extra pleasant experience. All that makes up a perfect meal, not a deprived "diet-friendly" one! 

This recipe is also good for entertaining and can make up for a very impressive menu option. It is surely a very elegant gesture on behalf of the host to take all guests' dietary requirements into consideration. A good host, after all, is one who can offer guests a warm, welcoming and generous experience. Nothing does that like the gesture of "I thought of you" while preparing the food.

But before I go into the recipe, here are some impressive presentation ideas that you can use to serve this delicious breakfast when entertaining.
Serve Crustless Quiche Alongside an interesting Salad
that includes greens, fruits and nuts with a Balsamic Dressing
This presentation is very good for a seated brunch.
One very simple variation to serving Crustless Quiche
is baking it in Muffin Trays and placing on a tiered platter
on your buffet. This way guests don't have to worry about
getting the serving right, and will simply take one portion.
Everything Country-style is very in at the moment. Make
best use of this trend and present your quiche baked in these
delicious capsicums. When serving place them on a wooden
chopping board to emphasize the rustic feel.
How About a Crustless Quiche Soufflé?Just whip the eggs to peaks and fold in the vegetables,
place in ramekins and bake in preheated oven. 
For a stylish twist on the Soufflé presentation, place quiche mixture into
oven proof mugs and bake.

Crustless Mediterranean Quiche 
The Recipe
Sun Dried Tomatoes
You Need
8 large eggs
4 spring onions (scallions), thinly sliced, green and white parts
1/4 cup water
a handful of fresh basil leaves thinly sliced
2 tbsp Kalamata Olives, Pitted
4 Sun dried Tomatoes, halved
1 packet Light Halloumi cheese, crumbled
1 tsp Extra Virgin Olive Oil

Preheat your oven to 375F. Place a roasting pan 1/2 filled with water at the bottom rack of your oven.

In a large bowl, whisk, eggs, scallions, water and sliced Basil Leaves. Season with Salt & Black pepper to taste.

Brush oil over your baking dish, tray, skillet...etc (whichever you decided to bake in) Pour the egg mixture into baking dish. Crumble cheese on top and bake in oven till the centres are set and the quiche is golden brown.

Serve hot | warm.
Enjoy the rest of your day!

Thank you for reading this post, let me hear from you :)

Friday, 25 March 2011

Creme Brulee - with Falvouring Options and Serving Suggestions

Serves 4
Press this link for this recipe in Arabic 

Creme Brulee goes exceptionally well with the
unique falvour of lavender. One of my favourites :)

When done right, Creme Brulee is a real treat. 
The crunchy caramelised outside, hides folds of sweet creamy goodness underneath it, that starts melting as soon as its in your mouth. Breaths of infused flavourings are exhaled to let you in on the chef's secret ingredient. It is by far one of the best desserts! 

A friend of mine has been asking me for a good Creme Brulee recipe. I have promised to blog the recipe, but with the hectick schedule did not get a chance to do it earlier. Now before I head out, I decided I have to post it as I actually woke up craving this fabulous dessert. 
So here you go Racha, as promised: Creme Brulee with serving suggestions ... :)

Creme Brulee is a dessert made out of a rich custard of egg yolks mixed with sugar & cream. Creme Brulee is usually flavoured with vanilla, but don't be afraid to experiment with other flavours. It is known to go exceptionally well with lavender, ginger (my favourite), cardamom, cinnamon, mango...etc. Anything you can think of really.

Scrapings of 1 vanilla pod
It is always a good idea to top your creme brulee with something that indicates the flavour when using flavourings. For instance, before serving ginger creme brulee, top the caramelised sugar layer with some

caramelised ginger pieces. This way your diners will kind of know what to expect in terms of flavour.

To flavour your brulee, you can use liquid flavoruings, for convenience and ease. But I prefer to infuse the flavour into the cream instead. So the night before I make my brulee, I would heat the cream to just a boil, add my flavouring (grated ginger for instance), cover with cling film and let it infuse over night in the fridge. It is a little extra work, but worth the effort as it makes all the difference to the final product.

Bain Marie
Creme brulee is set by cooking in a bain marie in the oven.

A bain marie is cooking in a water bath. Basically you place your ramekins in a baking dish and pour enough water to fill 1/2 the baking dish. This method is used for slow cooking of delicate foods like brulee, cheesecakes, pates, mousses, and egg based puddings. It prevents overcooking, burning or drying the food.

Once the custard is done cooking, it is chilled, after chilling it is sprinkled with brown sugar and the sugar is burnt using a blowtorch or under a very hot broiler till well caramelised. You have to chill it after caramelising the sugar. Be careful as the sugar will be very hot. Right before serving top the caramelised sugar layer with raspberries, sliced strawberry, or any topping of your choice. You can even top with sugar threads, a sugar nest or chocolate shapes...

For a variation to the regular presentation, you can bake the creme brulee in a cooked pie crust as well. Can be done in mini pie shells, individual sized pie shells, or a large 12 serving pie shell. Then follow the full procedure of baking, chilling, caramelising, chilling...etc

If you are having a cocktail reception, then you can bake the brulee in heat-proof porcelain spoons or mini porcelain plates and have the waiter pass them around to guests.

(Another waiter or the same one will have to pick up empty mini plates from guests once done.)

As I always tell my trainees, your imagination is your only limitation. People like to be wowed, and like to see creative concepts, so why not apply that to even the most classic of desserts?

The Bottom Line - The Recipe
Vanilla Creme Brulee

You Need
3 egg yolks
50g caster sugar (don't use granulated sugar)
300 ml half-and-half or light cream
60 ml milk
the seeds of 1 vanilla pod

Preheat your oven to 375F.

In a mixing bowl, place the egg yolks, sugar and the vanilla seeds. Mix well with a whisk. once mixed, gradually whisk in the cream and the milk, till all is very well incorporated.
Strain through a very fine sieve. Pour the mixture into small ramekins  and place in a bain marie.

Bake in preheated oven for 30 minutes. Remove from oven, allow to cool completely, then refrigerate for 1 hour. sprinkle the chilled creme brulee with soft brown sugar to completely cover the top, and burn with a blow torch or under a very hot grill till caramelised. Chill again, and serve cold.

Then Enjoy The Ultimate Pudding!

Hope you have enjoyed reading this recipe, let me know what you think, do leave me a comment before you leave :)) Join us and become a fan of my page on Facebook....

Wednesday, 16 March 2011

Coq Au Vin Blanc

Serves 4   |    Easy

Drawing on more on Casseroles, try this really good dish. I assure you, you are going to love it.

Coq Au Vin is traditionally done with red wine. But using white wine, creates a variation to the dish that is just as good, if not better than the classic Coq Au Vin Rouge. I guess it makes sense as white wine is usually paired with chicken. 

You can play around with the herbs if you like. You can use bay leaf, tarragon or thyme. These herbs are very good with chicken. I find that for this recipe thyme is a better herb to use and goes perfectly with the over all flavour combination.

The use of Free Range Organic Chicken, will make all the difference to the flavours of this dish. Not only are these chickens healthier, but they are also way more tender and juicy chickens. I totally recommend you go for these chickens rather than the force-fed, hormone injected chickens or frozen ones!

Baby Shallots
(Any brand is good, I used this picture
for demonstration)
You Need
4 tbsp Olive Oil
1 tbsp Butter
15 small shallots, peeled and kept whole
5 small shallots, finely chopped
2 finely chopped cloves of garlic
50g unsalted butter
20 button mushrooms
2 whole chickens, quartered with bones intact
2 tbsp flour
2 fresh bay leaves
4 springs of thyme
500 ml good quality white wine (full bodied)
1/2 cup chicken stock
Salt & Black Pepper

Preheat oven to 350F.

heat 1 tbsp of the olive oil and 1 tbsp butter, add the chopped shallots and the chopped garlic, fry till lightly golden. Remove from heat and set aside in a separate dish. In the same pan, heat 25g butter and 1 tbsp olive oil, add the whole shallots and mushrooms, and fry till very lightly browned. remove and set aside.

brown chicken in frying pan
Lightly coat the chicken pieces in the flour. Heat the remaining 2 tbsp in the same pan, add the chicken pieces and fry till golden. Do not stack the frying pan, you can go in batches to ensure equal browning. once done, place the browned chicken pieces in the casserole. Add the vegetables, herbs, and season well.

In a saucepan, bring the wine and stock to a boil. Add the hot wine to the casserole. Cover and cook in preheated oven for 1 1/2 hour. The chicken should be completely cooked.
Remove chicken and vegetables, keep them hot. Bring the cooking liquid to a boil and reduce by half.

Meanwhile prepare the monte au beurre: cut the remaining 25g butter into cubes. Once the liquid is reduced add the butter a cube at a time, whisking continuously till completely melted, repeat, till all cubes have been added. The end result should be a thickened sauce with glossy finish.

Serve the chicken and vegetable with the sauce and a baguette on the side... Perfection!

Hope you liked this post, would love to hear from you, so please leave a comment below :)
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Sunday, 13 March 2011

Casseroled Chicken Broth with Vegetables & Rosemary

Serves 4  | Easy

The slow and long cooking will result in extra tender melt-in-your-mouth chicken that will literally fall of the bone. This is a rich dish that is ultimate in comfort and full on homey flavours. For a variation try using rabbit or pheasant instead of chicken...
You can serve this amazing stew with your preferred artisan baguette, or with rice pilaf.

You Need
2 free-range whole chickens, cut into 4 pieces each (you can buy ready cut pieces, just make sure you have all breasts, thighs, legs...etc with the bones)
1 brown onion sliced
2 carrots, diced
2 leeks, diced
2 celery stalks, diced
10 dried apricots, pitted and whole
2 potatoes, diced
2 liters Chicken stock
250ml Red wine or Red grape juice
2 bay leaves
1 spring rosemary
Brown chicken pieces in the butter
Salt & Black Pepper
25g butter

Preheat oven to 325 F.

Heat half the butter in a large skillet, add the chicken pieces (must sizzle when chicken touches the butter), fry the chicken pieces till browned on all sides. Remove the browned pieces and place in a deep casserole. Season with salt & Freshly ground black pepper.

Deglaze skillet with the wine

Add the remaining butter to the skillet and saute the onion, carrots, leeks and celery till softened and slightly browned. Transfer sauteed vegetables to casserole. 
Deglaze the skillet with wine or grape juice, add bay leaves, rosemary, salt & black pepper to sauce and bring to a turning boil. Pour this sauce to casserole. Place cubed potatoes & stock in a pan and bring to a boil and add to casserole along with apricots.

Cover the casserole and cook in the preheated oven for 1 hour. Reduce heat to 300F and cook uncovered for 1- 1 1/2 hours more, until thickened.

Remove and discard the herbs, taste and adjust seasoning if necessary. Serve hot or warm with rice or bread.
To serve, ladle into warmed soup dish, sprinkle with finely chopped parsley and a swirl of sour cream or yoghurt (optional).

***If you liked this post and found the information useful, I would love to hear your comments below & don't hesitate to contact me if you need any further help with this post or any other post, or recipe. 

Comments help you increase your chances in winning DKblog giveaways & gift vouchers and help me better understand your preferences. check out our latest giveaways promotion.
Love, Dima :)

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Wednesday, 9 March 2011

Understanding Casseroles; Comfort Food at its Best!

Casserole pots

Casserole is a cooking dish made out of metal or other types of oven-proof material. A casserole is usually fitted with a lid, but there are some no-cover casseroles too. These dishes are designed to endure long slow cooking in the oven, and many are pretty enough to be used as serving dishes. Casseroles are very stylish nowadays, especially that the rustic and country looks are very fashionable in the food scene these days. For that not only will you be serving an irresistible, real good comfort food option to your guests when cooking casseroles, you will also be keeping with the latest food fashion scene as well!
The name Casserole is also used to refer to the foods cooked in a casserole dish. Examples are: chicken casserole, casseroled duck breasts with mandarin and blueberries, Slow cooked leg of lamb casserole...etc

Casserole dishes are also great when used to prepare bakes like pastas, rise bakes or vegetable bakes. Also perfect for making and serving Lasagne, gratins, ragouts...etc.

In classic French cookery a casserole is a dish generally made with cooked rice moulded into the casserole shape and is usually filled with mousses, minced meats, game purees...etc

Casseroles are really your busy day's best friend, as they can be prepped real quick - as well as ahead of time if desired- and then put in the oven for a long slow cooking. This slow cooking process produces the most tender, melt-in-your-mouth type of meats. As gentle cooking in a moderate oven will cook taugh meat fibers making them tender. the vegetables will also be tender and the whole product will be drenched with the flavours and aromas of all the ingredients used, as they have had ample time to mingle and give their essences throughout the cooking process.

Saute Onions & Garlic
The Principles
In general a quick saute, or browning of the main ingredients will be responsible for a browner sauce base. Which in turn produces a depth in the flavour and a denser feel on the palate. If you put the ingredients as they are without browning them, the sauce tends to be lighter both in colour and flavour.

The idea is to add chopped vegetables, meats (if using), a sauce of some sourt (liquid), Flavourings (spices, herbs and seasoning)...etc. Cover all and leave to cook in a moderate oven for 3-5 hours sometimes longer, depending what you are cooking.

Browning Chicken
The combinations are endless. You can use any combination of vegetables, fruits, meats, carbs, sauce bases...etc. You can even base your choice on what items you have available at home! This is convenient home-cooking that is the essence of goodness. Your choices can also be healthy and you will be doing your family a favour.
Take my word for it, Casserole cooking can never go wrong and it always turn out fabulous, so give it a try.

My Take on Casseoles
My first introduction to slow cooking comes from back in the day. My Grandmother was the famous slow cooker! Whatever she cooked always stayed on the burner or oven for no less than the whole morning!! She would prepare everything early in the morning, then cook on low heat (the lowest heat literally), till it was time for lunch. Her philosophy is: "Bring to a boil, reduce heat and leave to cook till totally done". Every recipe I ever took from her and many of my mum's follow the same simple rule! I have to say that these slow cooked recipes are by the far for the best ever food you will ever have! Whenever I cook my food that way, it turns out Fabulous. Now I have many recipes that I would not cook any other way. Amongst my friends and family these recipes are throned "The Best Ever". I now strongly believe that some food should not be cooked any other way.

Here is the thing with cooking. I always tell my trainees that Patience is one of the most important ingredients of cooking. You cannot rush food, when you do, you will end up with an undercooked or no-flavour product. You need to give food its time to give you its goodness, qualities and characteristics. Taking the food out early, or cooking it very fast will not change the results to better.
In that way, slow cooking is a live demonstration of the results of patience in cooking. The product is always better when slow cooked. The toughness melts, the meat tenderised, the goodness gets developed, concentrated and distributed better and the overall result is melt-in-your-mouth symphony of flavours.
To finish up on a casserole you can either serve it with mash, various artisan breads, rice or even baked or roasted potatoes. The result is a comforting, nutritious, serving of home-cooked goodness that everyone will appreciate.

As is my philosophy with all cooking: "Home-made is best". I totally recommend you get in the habit of making your own stock. Do not rely on ready made, supermarket bought stocks. And please do not go for bought stock cubes! Not only does home-made stock make all the difference in flavour, it is way healthier than all that ready made stuff, which is full of sodium and preservatives! Relying on ready stocks and stock cubes, says nothing about your skills as a cook! It is very simple to make stock and so much better.

There are several ways to make stocks. But in short you need bones (meat, birds, or fish...). Roast those and brown them. Meanwhile prepare your mirpoix (small diced vegetables: onions, celery, carrots...etc). Brown mirpoix in some fat (the choice is yours depending the overall flavour you are after). Add roasted bones, herbs, seasoning and cold water. Bring to boil, then simmer for about 1 hour (except fish bones, simmer for only 20 minutes as the stock will become bitter if simmered longer). You need to skim off the scum throughout the simmering process. Strain and skim stock before using or refrigerating. You can refrigerate stock for up to 1 week (just label and include date of production so that you can keep track of stocks...) Learn more about stocks and broths in Dima's post about stocks | broths.

You will also like:
Coq Au Vin Blanc,
Braised Lamb Shanks

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Come back soon for more of my favouirte recipes :)

Wednesday, 2 March 2011

GulFood.... The candyshop of the food industry!

One of the perks of living in a city like Dubai, is that it never fails to keep you up to date! regardless the field of work, interest or even knowledge you are always being kept up to date with the developments, technologies, procedures, trends and even ideas! Dubai never has nothing to offer! Dubai is always on show! Showing you what's new, what's happening around the world, and giving you maximum exposure to make sure you excel whichever way you decide to go. For those of us who live here, we are lucky that way, and for those who don't, make sure to visit and be part of these events.

The past week, I have been totally all over the GulFood show. My gosh, was I like a child in a Candy Shop? GulFood is the ultimate Candy shop of the food industry. From Food & Drink, to Ingredients, World Produce, Processing & Packaging Solutions, to machinery and everything you can think of in between, including those that you haven't even thought of! Anyone who is operating, or into the food industry should not miss out on this show.

Not only will you grow your network, but you will find yourself totally informed with the global trends, the regional opportunities and to say the least inspired. The seminars are wonderful and very informative, the speakers are all known figures in the food industry and you will be really getting all the information you need in any of the industry's fields.

New food technologies are allowing the restaurant and cafe businesses to offer better quality food all the time, at a lower cost and lesser prep time! Food quality is no longer compromised by freezing, with the new shock freezing technologies that maintain the quality of the produce, and safety at the same time. Food safety is by far way more managed and controlled with the help of new state of the art, machines and products.
At GulFood not only will you learn all about the new trends and the new offerings, but you will get to meet the companies and people behind them. Therefore if you haven't already been, you have 1 more day left, and I recommend you go there and check it out.

This year's theme is "Global Trends - Regional Opportunities". International speakers shared their insights and experiences with the audiences throughout the duration of the show. In the Restaurant & Cafe sections you are able to take a look at the trend's shaping the world's restaurants and cafes, the very same shaping the restaurants and cafes of tomorrow. You can increase your operations' efficiency, find state of the art packaging technology and have your product hit the markets sooner than you think. You just need to find the leading global suppliers at the packaging and processing section. If you are looking for inspiration, we all know that great products come from real good quality ingredients. Visit Ingredients ME and get inspired with the endless varieties, new ingredients, and excellent global produce. Just imagine these ingredients in your products. Maybe even, imagine new products with these ingredients.

Since it is a show, no show is complete without some competitions! & Since the food industry is a highly competitive field to begin with... the competitions held at this year's GulFood were phenomenal! Showcasing the best of the best, it was definitely a pleasure.
Here are some photos from the competitions to include, butchery competition, Salon Culinaire, Baking Competitions, Sculptures (ice, chocolate, fruits...) all sorts of  Vie pour l'excellence Culinaire!

Here are some pics from the show, so feast your eyes :)

Butchery Competition

I love this one :)

My Personal Favourite! Amazing...
Life in chocolate details

Simply The Wonderful World of Food & Food Arts!