Things that make me go hmmm …
by Mark Chapman
Food styling and photography workshop
Learning some tips and tricks about styling and photography of food.
by Mark Chapman
A lasting investment
Do you love pasta as much as I do – the shapes, the colors, the flavors and the versatility in use? Then you might want to consider, to buy an Italian Pasta Machine to make your pasta.
by Mark Chapman
The origin of Scotch Eggs
Out of pure curiosity, I wanted to know why Scotch eggs are named that way. I searched the web and found some interesting claims and similar dishes. There is nothing Scottish about the eggs, and their origins may lay geographically in other regions of the world. As with many foods, roots cannot always be traced to one geographical place or even a person.
by Mark Chapman
Wild Garlic – the Ambassador of Spring
A walk throug a Sping forest and the air carries the strong fragrant smell of fresh sprouting wild garlic.
by Mark Chapman
Recipes in Display Magazin & Q Magazine
Beginning with the 2019 March issue of Display – the Swiss Lifestyle magazine for Gays and Friends and Q Magazine – the only LGBT Lifestyle Publication of its kind in Australia, it is my pleasure to contribute a recipe every month.
by Mark Chapman
Ten years later and still the best Filet Mignon
For once, the potato gratin and the vegetables served with the meat were mere side-dishes. The filet was tasty, tender, and perfectly grilled. The knife just slid through the soft beef – plain and simple the best filet mignon I've ever had, even ten years later.
by Mark Chapman
Kitchen Atelier at Hiltl Academy
The restaurant Hiltl in Zurich is according to the Guinness World Records, the oldest vegetarian restaurant in the world. It was founded in 1898 as «Vegetarierheim & Abstinenzcafé». I attended an evening cooking workshop there; it was a very educational and fun experience.