Let there be no shame on me tonight …

Sacher Cake Sachertorte – Gâteau de Sacher I have spent a few years producing this gorgeous chocolate cake at  K.u.K. Hofzuckerbäcker Ch. Demel’s Söhne, in Vienna. Naturaly I am bias towards the cake of Demel. But the Schokoladenkönig Wolfgang Leschanz of Schokoladenmanufaktur Leschanz, I believe produces the best at this time. Wolfgang was the Production Manger atContinue reading “Let there be no shame on me tonight …”

Who’s strudel is it anyway …

. Apple Strudel Apfelstrudel – Stroudel aux pommes There is hardly a pastry dessert in the world whose fame can match that of the old Viennese Apple Strudel, and quite appropriately, it is not the easiest thing in the world to prepare! But have no fear, nothing can stand between you and the perfect AppleContinue reading “Who’s strudel is it anyway …”

ChefThomas

CHEFTHOMAS   Chef, with over thirty years of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. I like to produce my goods using the freshest and best natural ingredients. This is to ensure thatContinue reading “ChefThomas”

The Morning After ….

The Morning After …. Maureen McGovern There’s got to be a morning after If we can hold on through the night We have a chance to find the sunshine Let’s keep on lookin’ for the light This is Michelle’s high-tech kitchen. Espresso Machine Philips Handmixer iPad Now this is where it gets interesting. iPad withContinue reading “The Morning After ….”

Happy Birthday to me ….

It was my birthday a couple of days ago, and Michelle nows hows how much I like chocolate cake. The latest pastry book of David Lebovitz is still laying around on our coffee table, so, Michelle set out to make chocolate cake. The first cake was the gâteau Thérèse (from The Sweet Life in Paris) as described at le weekend.Continue reading “Happy Birthday to me ….”

Don’t play with your food …

When I was younger, my mother always said, Thomas, don’t play with your food. Little did she know then, that one day I would be earning a living, doing just that. Yesterday I afternoon I was sitting on our terrace at home, trying to find out, if I like french macaron any better this time around.Continue reading “Don’t play with your food …”

The Ritual of Lunch

….. there is something ever so slightly wicked about lunch, bringing with it the heady tang of forbidden fruit. (Keith Waterhause in The Theory And Practice Of Lunch) Just as a starter, or a condiment to the aperitif, there is your local fortune teller. He keeps the conversation going until everybody is comfortable and resigned toContinue reading “The Ritual of Lunch”

A macaron is a sweet confectionery …

… made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies. Its name is derived from an Italian word “maccarone” or “maccherone”. This word is itself derived from ammaccare, meaning crush or beat, used hereContinue reading “A macaron is a sweet confectionery …”