PullmanChef Bunmee Nueangchaiyos – everyone calls him Chef Sorn – was the head chef of the Arcadia Elements Restaurant and sous-chef of many culinary events and functions at the wonderful five-star hotel pullman Arcadia Phuket.
It was a great pleasure for me to get to know him better in the short time we spent on Phuket. His friendly, open and always interested nature is more than a trademark. Continue reading Bunmee Nueangchaiyos – former Head Chef Arcadia Elements Phuket
After the many barbecues during the last days, it was time to take something out of the oven and onto the table. So, the fresh Icelandic leg of lamb came just in time – here my recipe for a delicious and uncomplicated dish:
Continue reading VIKINGYR Leg of lamb
Here is the absolute classic when it comes to conjuring up fresh bread on the table in no time at all. An honest white bread – without any frills – which simply tastes best fresh. Continue reading White wheat bread
I had the good fortune to get to know chef Teemu Kaijanen better at the International Green Week. Teemu is a chef with heart and soul – he was born in Lappeenranta, in south-eastern Finland – and even as a child he was sure that cooking would be his profession. Continue reading Teemu Kaijanen – Head Chef of the Finnish Vaiha in Mikkeli
Somehow it was time again, for another bread variation – a kilo of the good organic spelt flour was still quite innocent in the pantry and the Mortadella cried out for a good fresh white bread. Continue reading Organic spelt tin loaf