Saint Peter is a fine dining restaurant in Sydney that specializes in fish. Saint Peter is another name for the fish also know as John Dory. All the dishes include fish, even the dessert. The restaurant prides itself for using ..read more

My friend Irene got me some organic pears from the tree in her garden. They were not the typical pears that are used to make poached pears in the Netherlands (stoofpeertjes), which turn red when you cook them. But they ..read more

Librije is the restaurant of chef Jonnie and maitre/sommelier Thérèse Boer (despite the same last name we are not related) in the city of Zwolle, which has held three Michelin stars since 2004 and is the only restaurant in the ..read more

Slow-roasting cauliflower means to roast it in the oven for 2 to 3 hours at 160C/320F. Then it gets a completely different texture, flavor, and color. We love slow-roasted cauliflower and I have already published several recipes on this blog ..read more

Tataki is a Japanese method of preparing fish or meat. The protein is seared only on the outside and then served sliced with an acidic dressing. The most common versions are tuna and beef. Last year during the wine trip in Australia, I had kangaroo tataki and liked it very much. Kangaroo fillet is very well suited for this prepartion, as the meat is very tender and flavorful. If you can’t find kangaroo, you could also use venison backstrap for a very similar effect. Ponzu is a citrus-based dressing that should be made with a Japanese citrus fruit like yuzu ..read more

Every year when Gambero Rosso announces the winners of the tre bicchieri (3 glasses) in their Vini d’Italia guide, I check if there are any wines that I would like to try. Only 400-500 wines win a tre bicchieri award ..read more

Ron Blaauw is a famous Dutch chef who used to have a two Michelin star restaurant, but now has four branches of “Ron Gastrobar“, of which the original one near the Vondelpark in Amsterdam has held a single Michelin star ..read more

This ravioli dish is one of my favorite ‘battle horses’, an Italian term (cavallo di battaglia) for a dish that is always a success when I prepare it for guests. I also prepared this for my friends Robert and Melvin ..read more

This pasta dish was inspired by a fish stew from Burgundy called Pôchouse. The fish is poached in white wine and the poaching liquid is reduced together with fish stock and then turned into a creamy sauce by adding crème ..read more

This was a very special wine lunch at In Den Rustwat (IDRW) in Rotterdam, organized by Fred Nijhuis. Fred is a wine writer who specializes in Italy and was the guide for the wine trips to Lombardia, Piemonte, and Campania. For this wine dinner ..read more