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Second trip and second serving of chocolate cultivated and made in Vietnam! After travelling to Vietnam, I tested the different chocolates in several recipes, including this (very smooth) chocolate cheesecake that I glazed with an olive oil and chocolate glaze. The base of the cake (or tart) is made of sweet dough and black olive … Read more

The Harbourfront Feast

April 24th, 2015 | Posted by greg in Daily life... - (0 Comments)
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May 2, 2015 will witness a rare occurrence in Hong Kong. Rare because you get to be fed by 13 talented chefs from 13 different kitchens in one go!  All the chefs met over few days to taste each other’s dishes and to make sure we were all not serving the same thing as well as discussing portion … Read more

The wooden table controversy

April 22nd, 2015 | Posted by greg in Daily life... - (2 Comments)
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Seldom are the days where the sun bathes a wooden bakery table nowadays… He might be playing hide and seek with the clouds, but that’s not really the culprit here. Hong Kong rental prices would rather be one of the reasons, pushing operators to hide kitchens and bakeries below ground, away from the expensive limelight. … Read more

La Dolce Vita on TVB

March 20th, 2015 | Posted by greg in Classes & Demo | Daily life... - (5 Comments)
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Baking sourdough bread kneaded by hand is physical and rare. So rare that even TV is coming to witness this!  We had yet another chance to welcome the TVB crew at Bread Elements where star hosts Sarah Song and Sheldon Lo had a go at kneading, shaping and baking our signature sourdough baguettes. We had … Read more

Inside the Banh mi

November 21st, 2014 | Posted by greg in Daily life... | Travel - (3 Comments)
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Another great trip to Ho Chi Minh City had me finally taking a much closer look at the infamous Bánh mì, the quintessential Vietnamese sandwich born from the French colonial occupation. A simple preparation in which all sorts of meat, pate, melted “butter”, spring onion and other vegetables are stuffed in a thin-crusted pillow-like baguette. … Read more

Exceptional wood fire baking

November 18th, 2014 | Posted by greg in Classes & Demo | Daily life... - (1 Comments)
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Twenty four degrees Celsius, sixty percent relative humidity, and just a few clouds shading the grounds of Zen Organic Farm for our baking day. Nope, I haven’t gone on a new path of interest to become meteorologist, but I had to emphasize on how much of a great day it was. Of course, it wasn’t … Read more

Helping October

October 27th, 2014 | Posted by greg in Charity | Daily life... - (0 Comments)
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No matter how and what we do, as long as we do it with our heart, every little helps.  During October, you might have noticed a little pink ribbon on the front page of this blog, a simple way for me to help raising awareness for breast cancer. The world seems to be in so … Read more

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Not only famous in Hong Kong for being amongst the finest burgers in town, but soon to open abroad too, it’s at the Butcher’s Club that I will present and cook my take on burger and since I come from the pastry world, I also created a rather stunning bacon profiterole to fit the ambiance!  … Read more

Superfood and raw!

August 27th, 2014 | Posted by greg in Classes & Demo | Daily life... | Recipes - (0 Comments)
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At the occasion of the Natural & Organic Products Asia event held at the Hong Kong Convention Center, where I happened to be a member of the Advisory Committee, I was asked to do a demonstration for a raw superfood dessert. Yes, me too when I read that, I was like, wow…. raw? superfood? You mean … Read more

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A very interesting fact here is that while drafting this column, the dictionary for spell check couldn’t find the word permaculture. Back home, my brother is converting his vineyard into a permaculture one, which takes years to accomplish in order to bring back the life to the soil beneath the plants, drenched by too many years … Read more

Crust me!

July 24th, 2014 | Posted by greg in Daily life... - (4 Comments)
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Baking bread in a city surrounded by water and by tropical climate, humidity and rain fall is pretty much a science on its own. There are several reasons why one can’t find better bread in Hong Kong, and it has to be said that one of the most important factor, independent of the baker’s hand, … Read more

Croissant a la Truffe!

July 3rd, 2014 | Posted by greg in Daily life... - (6 Comments)
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I am a Pastry Chef. I have made desserts with black truffle at several points of my career… The other day, Maria gave me (yes, you read right! “GAVE” Thank you Maria!!) one very handsome black truffle from Western Australia, and of course, like a dog seeing chocolate, my mind popped a loud “pasta for … Read more

We all need Young Masters

June 3rd, 2014 | Posted by greg in Daily life... - (2 Comments)
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In a not so far past, beer was called “liquid bread”, the reason being that beer was a simple fermented cereal beverage, and it was never filtered, thus there was solid residue of the cereal left in the liquid, where the name liquid bread. And when I visited Young Masters Ales, a new start-up where Rohit and Ulrich … Read more

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