When people ask me, how it was in Armenia, I grin and say: ‘+5 kilos’. Yes, it’s no joke. One should be always very careful with food in Eastern countries. They’ve just got lot’s of savoury food, and they are extremely hospitable. ‘+5 kilos’ is my usual answer to the question about Armenia, and I..

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Lots of tourists came to Spain solely for its paella. And I can say, its unforgettable taste is really worth travelling half-way round the world. To say the truth, I tasted the best paella for tourists, as it’s named by Jorge - creative and charismatic Spanish chef who shared the recipe of his dish for..

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Pate is one of my vices. Strong coffee, aromatic roll, smell of freshly cut flowers put in a vase on the table and pate which is spread on the piece of bread by someone you love - this is the best and the most romantic breakfast. Add a long kiss, tender touch and a sweet..

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Do you want to lose some weight? Actually, this is not the case, if one of your friends is Sergei Borodkin, great pastry Chef from Israel. His weapon, his heavy artillery is bread and buns. A few days ago I watched an excellent video on Tedx.com about overuse of the word ‘awesome’. They say there..

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Scottish cuisine in the capital of my country. Charismatic Chef and a huge cupboard with various types of tasty whisky. Moreover, the restaurant offers its own blend which was specially created in Scotland. This is an exclusive and noble drink that can be tasted only in Whisky Corner. How do you think, what the result..

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Oh, how I love to wander along Hong Kong streets. My every walk is an incredible adventure. I just come out into the street and choose the direction. Drop into Starbucks to take a cup of latte with me. Smile at newspaper seller and talk about weather with an unknown beautiful woman while waiting for..

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I spent my childhood in the north of Russia, in the cold snowy taiga, among the deer, Eskimos, oil producers and romantic lovers of harsh life. But I went to school in the west of Ukraine, with mild European climate. But in both this regions there are lots of porcini - in the forest of..

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Actually this post was supposed to be about tiramisu. I like tiramisu and I like cooking it. Moreover I cook tiramisu with the classic cream zabaione that is slightly different from that used to serve us in restaurants. But more about that will be another time. A couple of days ago I received one chic..

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