
Harvest dinner at mine with friends and family


Caesars with jumbo prawns and home-pickled asparagus

“One of the very nicest things about life is the way we most regularly stop whatever it is we are doing and devote our attention to eatings” Luciano Pavarotti

Cooking class at Le Cordon Bleu, Paris with my girl

Cheese grazing board

It just keeps getting better!

Beef bone broth with herbs from my garden



Eggs benny with home grown asparagus

Chef’s Table charcuterie boards

Taste testing my breads this morning



Amy and I taking a break between service and clean-up

Charcuterie board at the Harvest Dinner

I love chickens and someday I will have a flock of my own

No dinner should be served without a vintage drawer full of warm biscuits

My favorite snack


Vintage tea cups ready for service


Paella cooking class in Barcelona

Crème brûlée, chocolate truffle and white port

Weekend brunch at home


Crab claw seafood chowder with sourdough at Chef’s Table

Braised mushroom gravy drenched brisket with crispy leek chips


What better way to start the night off than with bubbly

Making biscuits this morning

Stuffing vegetarian artichokes in the Loire Valley, France

Chocolate cheese


One of my favourites – grape pistachio truffles

Inspiration and happiness lives in these books


RDC Culinary School

Home



Coconut shrimp with warm coconut curry sauce

Feed your soul

Open-faced ham and sprout bites



Cinnamon raisin sourdough

Fresh flowers added to a fall tablescape

One of the highlights of 2018: catering Taste of Markerville

Our little streetside table in Paris was hardly big enough for our lunch!


Lemon curd tarts with fresh raspberries

Mini crème brûlée

Bruschetta, hummus, microgreen crisps

Desserts for all

+40 degrees in Bali for a raw/vegan cooking class

Just add a glass of chardonnay


Home

Nothing better than cheese and crackers

Brussel sprout, tomato and spinach cauliflower crust flatbread

Home-baked milk buns

Prepping for Chef’s Table


Fresh baked croissants anyone?

Nothing is worth more than this day!

I use stock in place of water in much of my cooking to add a big flavor boost

Desserts display ready for grazing


Wine with my girl in the Loire Valley, France

A charcuterie board is just not complete without a wedge of Pierre Robert brie

Simple, healthy, delicious

Attending a Chef’s Table in Paris. Delicious!

Tenderloin ready for the grill

Wontons in bone broth
