EMILIE

EMILIES

With the help of monthly columns on baking & cooking in French magazines. Emilie learnt how to make sauces, batters and doughs. From scratch. And this was in the early 80s, when people served a greasy meatball and over-cooked potatoes

SPICE-MIXES

A 2001 long-stay in Sydney opened her eyes on fusion cooking and organic spice-mixes. And this  blog is a consolidation of all learnings & training. Topped off with a new interest; that is gardening