Culinary Experience in the Spotlight

Mix together a bowl of goodness with this recipe from Chef Avin Thaliath – it will become your go-to for a healthy meal

In more recent years, the entremet has shifted its focus away from pure entertainment and towards advancements in the pâtisserie sector, writes Avin Thaliath

An academic approach, and an agility when responding to the times and trends seem to be key to the success of Thaliath and his team at Lavonne, finds Joshua Muyiwa. ..

Chefs are ditching the convention of sweet endings, giving desserts a savoury spin or using chocolate and cream to jazz up mains

Perfect as a starter or even a dessert, the thin, flaky sheets of filo pastry work magic within their layers, writes Avin Thaliath