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Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.
Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
This recipe invented by Louis XV's mistress will not Enlighten your waist.
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!
Using a whole duck to make pasta sauce is uncommon outside Italy.