The gates are (almost) open

Tomorrow the gates of my favorite cooking school will open again. It's time for the second year of the Spermalie gourmet cooking course. Last year, I followed the starters course. The subject of this year is ...

Spermalie: the world upside down

Last week, we were invited by our chefs to have dinner in Bruges. Together with 450 other students of the adult courses we enjoyed a wonderful 4 course meal. The food was prepared by the chefs, assisted by st...

Spermalie, the last one

All good things come to an end, as you know. So, also my year at Spermalie came to an end. Last Thursday, I went to my last cooking course. Next Thursday, there is the real last cooking course. Unfortunately,...

Spermalie, still two evenings to go

"The end is near" is something a tribe from South-America said 1000 years ago. Unfortunately, this is true. At least, if you talk about my cooking course. Still to evenings are waiting me. In fact, I have onl...

Spermalie, still 3 evenings to go

Still 3 evenings to go before the end of my first year of this cooking course. Times flies, if you have fun, you know. It's too early for a round-up of the last year. That's for in four weeks. Back to yesterd...
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Spermalie, still 5 evenings to go

Do you know this animal? No, it's not a horse dressed like a goat. It's a Damaliscus pygargus phillipsi, better known as a Blesbok or Blesbuck. It has a distinctive white face and forehead which inspired the ...
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Rice rolls with smoked salmon and fresh basil

This is the second recipe of the last try-out. This recipe is based on the recipe of one of my chefs at Spermalie, René De Baets. He still owns the copyright, of course. ;) The recipe takes a lot of work, but...
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Spermalie, fifth evening of 2012

The last “culinary Thursday” is already 3 weeks ago. A springbreak and an obligated reunion at my school were the reasons.  Thursday I finally went back.  There is nothing changed: great people, a very good ch...
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Spermalie, fourth evening of 2012

It's already two weeks ago I gave you an update about my Spermalie cooking course. Last week it was my birthday and I didn't go. Thursday I went back. Starter: Foie gras with a white sausage and apple Dear anim...