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Salzburg, AT

Born in Canada: Higher Education:Switzerland - Hotel Management School of Lausanne/ University of Geneva / University of Nice, France. Countries resided in - Canada, USA, Switzerland, France, Singapore, Austria.
Author gastronomic guide to Salzburg. Translator specialised in wine growing, tourism and gastronomy.

Recent Reviews

Re:Real Chocolate Mousse

I have been making/trying all recipes (France, Germany, Austria etc.) of chocolate mousse for decades and this is without a doubt the absolute best! Works out perfect even with white chocolate.

Posted: 07:26 am on March 21st 2016

Re:Chocolate Chiffon Pie

A definite must for chocolate lovers. Absolutely delicious and easy to make! The crust was a little too crumbly as I had to use the only chocolate wafers available in my country which probably has a lesser butter content so I will add maybe a bit more butter to the recipe than called for in this one the next time.

Posted: 05:21 am on August 5th 2012

Re:Mini Baguettes

These were terrific. Just like in France. I have tried many recipes trying always to find the right one and Fine Cooking turns out to be 95% of the time perfect. The other 5% of the time is probably because of me who had done something wrong. I made the recipe according to instructions. I would say they were more like a ficelle (due to the size)and next time will make 4 loafs instead of the 6. Whatever the size they were fantastic. If I decide to be really artistic I think I might once add olives and anchovies to the dough to add a provenale touch.

Posted: 07:52 am on July 11th 2012

Re:Milk Chocolate Pudding

This was easy to make and quick. I think I grabbed the wrong chocolate at the market - dark -. It is very rich and thick but I would definitely make it again. The next day - out of the fridge - I mixed into one bowl of the left over pudding 1/2 cup of cream which I whipped and folded into it. That was descrumptious. Like Mousse au Chocolat but without the risk of uncooked egg yolks.

Posted: 11:43 am on January 26th 2012

Re:Seeded Crackers

Terrific recipe!!!I have made this recipe since it appeared in Fine Cooking several times (with my pasta machine). I vary it with sesame seeds, poppy seeds, cumin etc. It must be fantastic because a 4 star chef in Austria has recently copied it and packaged it under her own name and as her recipe invention in a German and Austrian supermarket. This is not the first time that this chef has used recipes from Fine Cooking.

Posted: 02:46 pm on December 2nd 2011

Re:Knotted Dinner Rolls

The instructions were perfect and came out just like the pictures. The next time I make them I think I will reduce the sugar by half if for dinner rolls but if I make them for breakfast rolls I will use the same amount of sugar. I froze them individually in aluminium foil and put them in preheated oven for about 10 to 15 minutes and they were perfect for breakfast.

Posted: 10:21 am on October 18th 2011

Re:Flourless Chocolate Cake with Chocolate Glaze

This was fantastic, every time I made it. Everyone is in love with it. Easy and quick to make! I did not make the glaze but sprinkled the top with confectioners sugar = a little less calories? Once I was without vanilla extract, hard to get in Austria, so substituted a package of vanilla sugar which didn't change anything in the taste.

Posted: 11:07 am on February 24th 2011

Re:Authentic Brioche Bread Recipe

Terrific -My daughter and I made this recipe on the weekend, the day after we received the magazine. The recipe was explained to a T. My daughter found it complicated but that is due to the exact instructions which are necessary the first time making something like this. Since I only had 4 brioche cups/I buttered a muffin pan and made the rest in that. They were easier to butter (as no ribs) and they came out perfect. I would definitely make this again but maybe with a little less salt.

Posted: 10:43 am on April 1st 2010

Re:Hot Chocolate Layer Cake with Homemade Marshmallows

I think the recipe is superb. The calory counter delight! A lot of calories per slice but I think the cake can be cut in 24 to 28 slices unless there are alot of cowboys in the region. The marshmallow recipe was superb since where I live you have to make them yourself, if your lucky to have someone who can send or bring you corn syrup. The only thing that I would do the next time round is spread the marshmallow batter on baking paper rather than on aluminum foil as it peels off better.

Posted: 12:19 pm on January 7th 2010