Egyptians probably never imagined what they discovered when they started using the ancestor of baking soda to clean their floor! Baking Soda Sodium bicarbonate is indeed widely used in today’s baking, be it in quick breads, cookies, muffins, cakes or confectioneries. Unlike other leavening methods such as the biological natural yeast or by the physical … Read more

After a week-long Nordic food specials at our Lounge Restaurant from Chef Jakobsson (ex-Noma), we had a few things leftover, notably hay, hazelnuts and a superbly cold pressed rapeseed oil. A few days back, my friend Frederic came to say hello and brought back 2 bags of organic whole spelt flour from his baking stage … Read more

With fresh roselle available on the local market shelves, I was poised to create. Yet, as I dug into countless websites, books and other magazines, I couldn’t find much recipes beside ice tea. Fresh roselle and raspberries The last time we had roselle was in its dried form and it had a nice and balanced … Read more

Hong Kong’s very own organic figs from Zen Farm are back! Whilst their skin is indeed green, like, well yes, green figs, there is certain crop which is called white. There are more than 700 kinds of figs around the planet and the main ones are green, purple or black. White figs happen to be … Read more

Just sourdough, naturally.

July 31st, 2011 | Posted by greg in Daily life... | Recipes - (18 Comments)

A few weeks back, I had the pleasure to meet Philip and Alfred. Two gentleman who introduced Effective Microorganism (EM) products to me. What caught my attention along the discussion we had, more than anything else, was not the usage of EM to clean toilet or purify water, but the fact that it is a … Read more

So you’ve got sourdough? For the purist, die-hard sourdough bakers out there, you may just follow the below guideline without the suspiciously dangerous 2 grams of industrial yeast… simply using the sourdough you’ve prepared in part II of the trilogy. For everyone else, you may chose to bake  with a little extra fresh yeast with … Read more

I don’t know how to start this post! … I’m so excited to announce the release of my new baking book that I can’t compose a normal sentence… it all goes into 1970’s black and white advertising for lard kind-of-sentence, like: ” You’re happy because you bake your own bread!” …says the guy with beautiful … Read more

Sorry to keep you waiting so long after part I of the trilogy… it’s just that good bread takes time! Sadly not just five minutes a day…   I have seen quite a few baking books relating about no-knead, no-work, few-minutes-job breads… is that what bread baking has come to? Like everything else: fast and … Read more

Deliciousness packed in our new LSA Noriko bowls!   If you ever thought eating granola was only for health-minded people, you might want to reconsider your position with that granola, made for gourmet! It might be the pinch of sea salt or the maple syrup that makes you addicted to that particular granola.  You might … Read more

Coconut Yogurt Bonbon

May 27th, 2011 | Posted by greg in Recipes - (4 Comments)

In my younger days (wow… it makes me feel old!) I would have given anything to be able to grasp an ounce of candy, chocolate, chewing gum, just anything sweet… On coming Sunday, I will join a charity event where I will hold a pastry class for 15 students. These young people aged between 15 … Read more

After 20 years of baking, I still love discovering and baking new breads. This is part of our daily fuel… we test, we try, we bake, we taste… again and again… until the day we reach perfection; therein lies happiness… The day I met with the delightful Sonia Graupera – travel journalist, adviser, seasoned foodie … Read more

Summer is pointing its nose and with it, we’re all looking at spending countless hours by the pool, being lazy and taking all the time in the world to move a toe. Ok… maybe that’s just me… but anyway, if you happen to eat your nicely grilled lobster quesadillas by the pool, then there is … Read more

Rhubarb trifle: You did WHAT?

April 2nd, 2011 | Posted by greg in Daily life... | Recipes - (7 Comments)

I must apologize straight away to the purist, but I couldn’t resist the temptation of sharing with you my take on the classic spring dessert, the infamous rhubarb trifle. April is an awful month for fresh fruits, and as a matter of fact, one of the only few we can find is actually a vegetable! … Read more

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