Fine cooking, Made in Vienna

Author: Ali El-Amine

Authentic Italian Tiramisu

Authentic Italian Tiramisu

This one’s unexpected and unusual, but due to the overwhelmingly positive feedback I received, I am giving my Tiramisu a proper post. As some of you readers might know, I am not into baking – and I will probably never be, but Tiramisu doesn’t involve […]

Sushi Rice

Sushi Rice

This post describes how to cook sushi rice for recipes like salmon sashimi or grilled salmon. It’s served in a bowl and is flavoured with some Furikake. Sushi rice is short and has a sticky consistency. It goes very well with fish but can also […]

Mum’s Baba Ganoush (Lebanese Moutabal)

Mum’s Baba Ganoush (Lebanese Moutabal)

Baba Ganoush, possibly second to Humus, is by far one of the most famous and eminent dishes of Lebanese cuisine. It is particularly known as part of several maqabalat, Arabic for Meze‎. In Arabic, no one uses the word Meze and Lebanese daily life lunch […]

Thai Chicken Coconut Soup (Tom Kha Ghai)

Thai Chicken Coconut Soup (Tom Kha Ghai)

Tom Kha Ghai, or simply a Thai Chicken Coconut Soup is besides Thai cuisine’s amazing curries* one of the main national dishes of Thailand. It’so popular, you will even find it in simple coffee shops within Bangkok’s many shopping malls. One of the best Tom […]

Grilled Miso Salmon Fillet

Grilled Miso Salmon Fillet

This Grilled Miso Salmon Fillet comes unexpected and spontaneously and is somehow a “new” creation of mine. I am really honest on this one. I came up with the simple idea and the underlying trick while preparing another Sake Sashimi dinner for Nawal and me. […]

Coconut Cashew Chicken Salad

Coconut Cashew Chicken Salad

First of all, I am used, obviously due to my childhood, to Lebanese salads, which solely rely on lemon and the quality of olive oil and vegetables being used. Fattoush* or Tabbouleh** are the most famous and two main salads in enjoyed in Lebanon and are gaining […]