The secrets from the Chef & Sommelier

 Gibanica is one of my absolute favorite breakfast item and also great for snacks, midnight cravings or to use as small bites topped with some ham and or salami, its a quick fix and rather simple to make but always give a big impact on your guests, here is one recipe that I usually use and I really want you to try make it, your will not regret, the photo is from yesterday Gibanica is a Serbian pastry that can be described as a filo dough pie most commonly filled with white cheese (sirene) but there are also some sweet variations of the gibanica recipe. Today, this pastry is popular all over the Balkans and similar variations can be found in some other Slavic countries too. Throughout history, Serbia under Ottoman and Habsburg rule and many food connoisseurs refer to gibanica as a mix of Turkish and Austrian influences. At a glance, the pastry looks like a mix of strudel and burek / byrek  (from google) 500 grams ( 1.1 lb ) Phyllo Dough 4 pcs Egg Large 150 ml ( 5.07 ...

 To have very very late supper is normal in Asian countries and sometime they even wake up at midnight to go for some food, a lot of places serve around the clock breakfast, lunch and dinner due to that many people work different shifts with diverse lifestyles, I love this and in my opinion, supper is always the tastiest meal. (I am not a breakfast eater)  Asia's food scene is worth discovering and the best place to go for some authentic family style cooking, no matter if its Thailand, China, Korea, Vietnam or Malaysia you will love whatever is offered to you with a smile and prepare to be hungry, Asians eat all the time but very small portions. As a chef and nomad, I don't thing that there is no better way to discover history, people and culture than thru food, stay put and follow for more adventures in the heaven god created called gastronomy.

 this a question that I get quite a number of times and I never really think of it until now, I have lived in total of 6 different countries as permanent resident, not counting in short stints of a few months here and there, so I have moved all and settled down 6 times, that's more than most people do in their lifetime not even close, so the question is why? the short answer is that I have some gipsy blood running in my veins, or curiosity of what's out there is bigger than stability and security at one place, being a chef might have something to do with it as well, but I know for sure that this have made me stronger and more resilient and shaped me into a different mold. how about my family you ask? yes, it has not been easy for sure but at the same time it has given them an opportunity to visit parts of the world that they might never done otherwise, so yes educational and eye-opening experiences for sure, happy to be apart? not always!! when people say that my English is wei...

 Restaurant LU in Malmo brings me back to Hong Kong and the Chinese parts of Asia with the most delicious food ever, Cantonese cuisine is so different from rest of China in a good way. Having the possibility to visit a genuine restaurant like this is a blessing when I crave for Char siu pork or Peking duck with condiments, you should all try LU at Davidhalls torg and let me know what you think about it.

 I have the coolest friend in Tokyo Shingo - San who is running a Japanese-Italian restaurant in Narita with his wife and also knows some Serbian sentences, Mr. Aoki you are such an inspirational person and funny as shit, I love you man and I enjoyed our days together in Belgrade. Shingo-San brought with some of the best Japanese beef to cook for people and who am I to resist some of it, amazing beef that melt in your mouth and just look at the photo's guys!!!  Beef for me and knedle for him, good trading in my opinion, what do you think?  I can't wait to visit him in Japan and this is so on my bucket list, thank you my friend for everything and ziveli brate!! 

 When you think of Latin food you eventually end up with multiple form of cuisines all from Cuban, Peruvian, Mexican, Bolivian and everything in between, also to remember the strong Latino community across the border to US where tex-mex is thriving and became everyday enjoyment for millions of people. To simplify and to call something Latino is not correct and it takes away a lot of national pride and history so I prefer to call this cuisine Pan-American, witch for me translate as all from the continent, simple and understandable without finger pointing in any direction, stay true to your heritage is extremely important and something that I preach everyday to my workers, keep that traditions alive! I really enjoyed working at this kind of restaurants a few years back and here are some of mine interpretations when it comes to Pan-American food, enjoy and salute amigos!