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‘De luxe’ yule log
Yule logs come in all shapes and sizes. Due to this abundance of variations, this much-loved classic is still as popular as ever. Take this ‘de luxe’ log, for...
A festive log with a creative twist
The festive season wouldn't be the same without logs. Are they a fixture in your repertoire, too? Bruno Van Vaerenbergh has created an original version with...
If you're good, you'll get a delicious treat
At the end of the year, attention focuses on the children. But adults with a sweet tooth like a little extra, too. This St Nicholas tart, for example.....
Horeca Expo 2014: coffee, food trucks and Thermomix
Would you like to have visited Horeca Expo but didn't have time? Bruno Van Vaerenbergh noted everything that struck him and took a few pictures that reveal the...
My final tuna meal
Do you still prepare endangered fish species? Tom van Meulebrouck fell under the spell of bluefin tuna, but now firmly bans it from the menu. Over the top......
The best foodie books at the 2014 Antwerp Book Fair
The Antwerp Book Fair was once again a great success. Bruno Van Vaerenbergh went home with a list of foodie books to devour. His favourites? Read his blog post...
Game with an extra bit of zest: grey partridge
If you're looking to give game an extra bit of zest, marinate it first in a tasty sauce. Tom van Meulebrouck used this traditional technique on a classic...
Wild duck with luxury stuffing
Do you sometimes use a rich stuffing for game or poultry? Tom van Meulebrouck opted for wild duck with a luxury filling of goose liver, fragrant rice, corn...

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