28.4.08

My first cookbook for Women's Weekly/ACP

›
I am very excited that my first cookbook I did for ACP/Women's Weekly got published recently. Doing a cookbook is always hard work but a...
1 comment:
9.2.08

My job for the "Marie Claire" 150th celebration issue

›
What a wonderful task and also very challenging. For the 150th Marie Claire celebration issue the editor wanted a true blue Australian retr...
1 comment:
1.2.08

Daring bakers January challenge

›
The January challenge was a lemon merinque tarte and I was looking forward to this challenge as I am a big fan of lemon tarts. I am though n...
2 comments:
27.11.07

Daring bakers November challenge

›
Another challenge from the daring bakers: potato bread and some variations such as foccacia or rolls. Since it is summer and barbecue season...
6 comments:
23.11.07

›
For my most recent shooting we changed the studio for a much better location: Bondi beach! And it soon drew attention with the locals. One l...
30.9.07

I am a proud "daring baker"!

›
When I was browsing other blogs I stumbled upon one with a very interesting logo on it. I investigated further and found out that there is a...
23 comments:
10.8.07

Kristin with Ed from Little Marionette

›
I managed to chat with Edward, owner of the small and cosy "Little Marionette" Café in Balmain over a Latte. We talked about why h...
29.7.07

Fräulein Schlecker's"Stollen" at the market

›
I went to the Orange Grove Market in Lilyfied (more pictures on Flickr ) where under the moniker of "Fräulein Schlecker" I shared ...
28.7.07

Interview with PlanetCake owner Paris

›
I chatted with Paris last week about her craft and business (and sneakily my portfolio as well). Having gone from strength to strength in r...
23.7.07

Aroma festival in The Rocks

›
Am Sonntag war in The Rocks, dem ältesten Stadtteil Sydneys das " Aroma Festival ". Die Website des Festivals bietet leider (noch)...
19.7.07

Deutsches Bier findet immer Beachtung!

›
Es macht mich ein bischen traurig, dass die deutsche Küche im Ausland häufig schlecht abschneidet oder ganz ignoriert wird. Wenn es dagegen ...
2 comments:

Seit wann gibt es eigentlich...

›
Mousse au chocolat? "Mousse", das französische Wort für Schaum, war schon in den feinen französischen Küchen des 18. Jahrhundert s...

Tafeln wie Gott in Sydney für schlappe 1000 Dollar!

›
Grundsätzlich finde ich Foodkritiken eher doof, was aber wahrscheinlich nur daran liegt, dass ich ein wenig neidisch auf die Menschen bin, d...
10.7.07

Production with Kylie Kwong

›
My most recent production is now published and online at Brigitte.de . It was with Kylie Kwong and most of the shooting took place in her Re...
7.7.07

Crème brûlée avec Seed de Wattle!

›
Not truly my own idea but nevertheless a worthy creation: Australian Wattleseed as a special addition of the noble crème brûlée . Add 2 - 3...