Mistura (Lima, Peru)

This past week my classmates and I reunited for Peru’s Mistura Festival. We all earned our masters Restaurant Management and Innovation at San Sebastian’s Basque Culinary Center last year. This adventure was an opportunity to reunite to discover and share Peru’s rich gastronomy and mull over the regional techniques and flavours.

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Concept Video

I found an old video I made for my application to the Basque Culinary Center. This is my attempt in transmitting the natural elements, colors and textures for the restaurant concept.

Slate, Stone, Wood, and Herbs mixed with photos of food and landscapes from my travels. I wish for my restaurant to be invigorating, and keep true to the root of the word restaurant: a place where one goes to be restored.

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Recipe: Sprouted Lentils

This quick soup combines a range of different vegetables, each with their own important health benefits.

Some fresh herbs, extra virgin olive oil, and sweet chili sauce are great to season the dish with.

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Recipe: Cashew and Greens Snack Bowl

This is a great way to get your dark leafy greens in, and also a healthy snack with plenty of energy to keep you going. All you need is a few ingredients, a pan, and a spoon!

Collard Greens is scored as one of the best foods on the Aggregate Nutrient Density Index (ANDI), giving you the most nutrients per calorie! Healthy oils and fats (organic butter and cheddar cheese : P) help you absorb all those minerals, nutrients, and proteins (cashew nuts). Certain herbs aid in digestion, have calming properties, and are anti-microbial and anti-bacterial. This is meant to be a synergistic recipe, satisfying your taste buds and body.

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Rouge Tomate – Upper East Side, NYC

Rouge Tomate represents everything I could ask for in a restaurant: sustainability, consciousness, and a eclectic fusion of flavours and styles. The food was extremely healthy, yet provocative and surprisingly flavourful.

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Tacombi – Nolita, NYC

Tacombi has a great vibe. Fresh food is served off of a truck. The dishes are simple, packed with Mexican flavours, and their fresh ingredients are vibrant in colour. 

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Recipe: Fusilli with Kale, Maitake, and peas

This is a healthy recipe packed full of nutrients and flavors. It’s also extremely easy to make.

Dark leafy greens are full of nutrients and antioxidants, essential for cell replication and proven help prevent cancer.The pasta provides healthy carbohydrates, a steady source of energy that doesn’t make you crash, as sugar does.

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Recipe: Breakfast Frittata

We have been told time and time again that breakfast is the most important meal of the day. It gives us the energy to get by those first tiresome hours, but somehow we find it so difficult to make the time to have a complete meal. Here is a quick recipe full of protein and healthy fats to get your day started!

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Recipe: Curry soup with prawns and shiitake

I made this curry with what I had on hand in the kitchen. As far as I know, it is not a typical dish; but I drew inspiration from some Malaysian flavours I encountered while in Sydney. It’s an easy to make, quick dish. Every bite will be a different burst of flavours, and it will be sure to fill you up.IMG 2102

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Restaurant Review: The Hungry Duck

The Hungry Duck is located in Berry, about a two hours drive south of Sydney. It is a beautiful drive down the Shoalhaven coast, with many places to stop and check out along the way.

The head chef, David Campbell, features organic veggies and herbs from the restaurant’s own garden on his menu. This was a one of the primary reasons why I chose this establishment, and I was not let down. I even got to check out the garden after dinner where one of the friendly staffed showed me around.

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