Recipes


This is another post for any of you serious bread bakers out there. Lately I’ve been obsessing over focaccia. It is a deceptive bread and it’s not until you taste an excellent one you realize there is so much more to focaccia than meets the eye. So much so that in Italy these breads are…

This post is for any serious bread bakers out there and especially for my friends over at The Fresh Loaf where I post occasionally. It is about the typical rye bread of the Swiss Valais. This wonderful bread has its own AOP status (appellation d’origine protégée), a certification which guarantees that everything used to produce it comes from…

  On a trip to Canada this November I was surprised to learn Kouign Amann was having a moment. It’s one of my two favourite French pastries (brioche feuilletée is the other) but this was the first time I had ever seen it in North America. Even in France, this delicious and deadly treat (just look at one…

    One of the exciting things about my new home in the Swiss Chablais is the mind-boggling array of world-famous cheese produced all around me. This is where raclette, Switzerland’s most iconic melting cheese comes from and I have recently discovered a beautiful mountain farm I can hike to that produces an excellent version of it. The regions of Emmental, Gruyere, Abondance,…

For the first time in 15 years I don’t have a vegetable garden to tend. Instead I have two small planters filled with some fresh herbs I can’t live without (lovage, parsley, chives, basil and coriander). While I miss Petraia’s amazing orto, to be honest I don’t miss all the work that went with it. The organic produce I can…