: About Me

Hi thanks for dropping by to read my brief bio.

I love food and cooking, and have an equally great passion about writing, and sharing.. If through my writing I can inspire just one person to try something new, then my aim goal will be achieved.

An oh by the way, im full of other useless bits of information and opinions that I intend to share too.

My passion is ...

Cooking, Food, Travel, Food and Cooking, Food....lol

I know too much about ...

Food and Cooking, and not enough about everything else.

My parents always told me ...

To tidy my room..

My childhood ambition ...

To become a Chef

My favorite memory ...

Cooking for my first girlfriend and watching her eyes light up. Say I hope she didn't date me, just for my Lemon and Asparagus Risotto.

Why I write ...

To share my passion about food, with the vain hope that I may inspire somebody.

What I am reading/watching/listening to ...

The laptop screen as I type this in...

My first job ...

Kitchen assistant

My best moment ...

visiting Australia

My inspiration ...

All from my travels and absorbing the local foods and culture.

Food & Drink > Meat & Poultry How to serve foie gras

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It is so funny to hear so many people speaking highly of, and having such great reverence and affection for a food item such as foie gras. Maybe its because its hard to pronounce, and unmistakeably French. Maybe it is simply because it is grossly overly priced, and only on the finest of menus. I suppose it is one of those foods which is, and has to be considered a luxury. Yet for many people, their first encounter with foie gras, is in its cheaper and processed form, Pate de'foie gras. Which is often served with toasted bread, served on salad leaves, or just with crackers. In reality much ...

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