I’ll take chocolate just about any way but these jump to mind first:
Lindt A Touch of Sea Salt. I love chocolate and I have a thing for salt. What more can I say.
Hershey’s Chocolate Sauce. If you can’t find it, download a recipe and make it yourself. Totally worth it.
Flourless Chocolate Mousse Cake. Brownies almost pale in comparison.
Bar-One Sauce over Woolies vanilla bean ice cream. Is there anyone who doesn’t like this combination?
Willie’s Indonesian Black mixed into warm half and half
The truffles a school friend’s mother used to produce
White Chocolate Espresso ice cream
Now I really need to find my fix…
I’m a fan of fresh ingredients. I like to know where my produce is coming from like most other people do nowadays. Maybe its part of growing up on a farm or being part of family heavily involved in my industry. Maybe it drives you a little loopy.
Apologies to all the vegans and vegetarians out there, but if you’re not prepared to kill it, you shouldn’t eat it.
Right, so maybe it’s just a chef thing.
Last Monday my bestest left South Africa for Spain. He had been employed on a luxury cruise liner and met the ship in Barcelona.
It sounds like he’s having a ball. The whole setup is so perfect for him, its astonishing.
Sure I miss him, but I’m so happy for him and will see him again in a few months.
In the meantime, I’m ‘following’ him around in the best way I can (Facebook, phone calls and Skype excluded. Bless technology).
They docked in Portofino, Italy, today and to me that means one thing: Ice Cream!
I remember the days when we worked together and he would sneak into my ice cream stocks when he thought I wasn’t looking. And I’ll never forget every time he mistook the Foie Gras ice cream for some other sweet treat.
To me there is only one way to make ice cream and that is using Pâte à Bombe. Think I’ll make a version of the nocciola, the chocolate hazelnut ice cream that is so popular in Portofino this week.
I love my Sundays. After a awesome (sometimes wrecking) week I love a good lie in.
With everything I need around me fighting for a spot, its pretty damn comfortable. Stacks of magazines, my laptop perched, the cup of coffee that I pretend magically appeared by itself. This is my time to check out whats new and happening. Wouldn’t give it up for anything and anyone.
Admittedly, the only things missing is cinnabuns fresh out of the oven.
Note to self: Don’t forget about the pastries for next time.
One of the brilliant things about working in a restaurant like ours, is that you’re never short of something to photograph. I love pointing my camera at anything that moves (or doesn’t).
Life and times baby, life and times. There are very few things in this world that I care more about than food. I love everything about it. The sheer enjoyment that comes from a dish prepared with love and passion, the blood, sweat and tears that often forms part of a bad service, the way a good service just lifts you up and makes you feel good about the whole world again. The way it brings people together no matter how far apart they are. The kitchen is my happy place and to me, it is exactly where I should be.