The persimmon secret

December 14th, 2015 | Posted by greg in Daily life... | Recipes - (0 Comments)
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Without a doubt, I have always misunderstood persimmon. It probably comes from my stay in some nice hotel in South East Asia where unripe persimmon were placed in my room as an amenity many years ago. Not knowing what these were and dressed with the same immaculate color as the well known orange, I sliced … Read more

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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

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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

OSAKA!

May 16th, 2014 | Posted by greg in Classes & Demo | Daily life... - (1 Comments)
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Between May 21st and May 25th the season will be just right to whip up an array of cakes, pastries, cookies and other desserts at the Ritz Carlton Osaka, in Japan. Seasonal ingredients include cherries, strawberries and the amazing Miyasaki Mango! For your eyes only, here is a little glance of what we’re going to put … Read more

A Taste of the Seven

March 12th, 2014 | Posted by greg in Charity | Daily life... - (0 Comments)
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In support to Feeding Hong Kong and The School of Rugby, together with Peggy and Anthony, I will have the pleasure to prepare the dessert at A Taste of the Sevens on the 28th of March, right next to the Hong Kong Stadium on the first day of the spectacular and upcoming 2014 Hong Kong Rugby Sevens! … Read more

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As Foodie Guide called it, it’s “A Cookbook with Heart”  At the end of last year, the cookbook was published under the initiative of Feeding Hong Kong charity. Chefs from Hong Kong, including myself, all coming from different horizon are sharing their recipes in the book. The recipes are nutritious and delicious while keeping the … Read more

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For the past several years, I had a blast pretending to be a fortune teller for the Food and Beverage industry, predicting pseudo trends and dreaming of what would be our industry a year later. It was never meant to be taken to the first degree nor I intended it to be; it was just … Read more

Layers of Thanksgiving Love

November 28th, 2013 | Posted by greg in Daily life... | Recipes - (4 Comments)
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Pumpkin pie: A concept unknown to my palate until I first moved to the United States of America to work back in 1998, in Colorado Springs. (yes!) And not far behind the unknown pie, there was Thanksgiving, of which I had never heard of. To put things into context, yes, I was literally coming down … Read more

Bread Elements First Baking Class!

October 1st, 2013 | Posted by greg in Daily life... - (9 Comments)
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Winning the last Eat Your Words event by teaming up with talented Ale Wilkinson in support of FoodLink and boasting an auction price of a baking class for 10 people at Bread Elements was the easy part… Indeed, making it happen in a 6 month young bakery, in full development wasn’t the easiest part at … Read more

The fabulous destiny of red currant

September 5th, 2013 | Posted by greg in Daily life... | Travel - (4 Comments)
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We should all keep a Polaroid photo of the first time we tasted fresh red currant! Yes, everything that is growing as a shinny attractive candy-red grape, isn’t as sweet as what it looks like… Yet, the flavor of groseille with its powerful tart acidity can be one of the most delicate addition to your … Read more

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Well, if it was so, I would love to have a taste of the rain it pours!  That oozing looking dessert is an absolute delight for the upcoming warm weather and it is healthy too! The Glycemic Index is kept as low as possible by using mango, passion fruit, egg white and fructose as main … Read more

Time for PASTRY REVOLUTION!

July 16th, 2013 | Posted by greg in Books | Daily life... - (8 Comments)
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That’s the name of the newly launched quality pastry magazine PASTRY REVOLUTION: made in Spain! Pastry Revolution: A massive 180 pages all about pastry – nothing short of a must-have for any patissier out there (especially if you want to learn Spanish!).  For their July/August issue, I have created two desserts, the first one is … Read more

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