photos: m. charles

Issue No. 2

Welcome to FOODIE.CH™

FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, FOODIE.CH™ will bring you bi-monthly a fresh perspective on what’s going on in the culinary world with contributors from Paris, Toronto & Zurich.

For our second issue, we’ve focused on the upcoming holiday season. With recipes for Hanukkah to design ideas for Kwanzaa. Happy Chranukkwanzaa!

Select from the menu below to view past issue



Photo: Geoff George ; Recipe: A. Hagan

A great appetizer to keep your famished guests delighted.

Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes


1 package (500g/ 17.6 oz) Sausages (casings removed)

1 cup (250mL)Breadcrumbs

2 Garlic cloves, minced

1 tablespoon (15mL) Chinese 5 spice


1 cup (250mL) Red current jelly

1 tablespoon (15mL) Honey

1 tablespoon (15mL) Chili paste

1 Garlic clove, minced



1.   Preheat oven to 400C.

2.   In a mixing bowl combine sausage meat, breadcrumbs, garlic and chinese five spice. Mash together until mixed well.

3.   With wet hands, roll mixture into 24 equal sized balls (about 1 inch [2.5 cm] each)

4.   Place sausage bites on a greased baking sheet and bake for 20 minutes. Flipping the bites over half way through the cooking process.

5.   To make the glaze: Heat redcurrant jelly, honey, chili paste and garlic in a saucepan and bring to a boil.

6.   Pour glaze over sausage bites and toss to coat.

7.   Skewer meatballs with a cocktail pick and serve warm.

VINI VERGANI recommends: Cannonau die Sardegna DOC Tonaghe 2006,

Producer: Contini, Cabras, 100% Cannonau
Degustation notes: Beautiful wine of dark garnet red. Intense scent of red currants, herbs, honey and vanilla. Dried plums stay with the elongated finish.



Photos & Recipe: I. Salva

This is my favorite recipe for Christmas dinner. My grandmother has made the same thing for 30 yrs , passed on to my mother and to me. I advise you to start preparations 1 day in before so it could be better. However, don't tell my grandma that I've given you this recipe. It's a family secret!

Serves: 6


Approx 16 lobster tails

2-3 Carrots, finely chopped

1 small Zucchini, finely cut

1 handful of fresh or frozen Onions

1 or 2 slices of Ham

2 glasses of Armagnac

1 tbsp of Butter

1 tsp of of Tomato paste

4 forks of Flour

3/4 of a bottle of dry white wine

1 zest of Orange

1 small Sweet red pepper, pressed

Basmati rice with butter

Olive oil



    1.    With shell on, cut lobster tails down the middle of the underside of the tail. In a casserole, with a bit of oil, place the cut side of the lobster tails, facing down, into the pot and cook until meat is white. Turn over and cook on shell side until red. Remove and keep tails warm without cooking.

    2.    The Base of the Sauce: Use the same pot but replace the oil. Begin by cooking the onions until they are transparent.

    3.    Add carrots and lastly zucchinis. After a few minutes of cooking, add ham to mixture. Slightly caramelize the bottom of the casserole and add the lobster tails at low heat. Stir and turn off heat.

    4.   In a pan, heat 2 glasses on Armagnac, then ignite and add it to the lobster tails. Stir.

    5.   Remove the tails (but keep their tops ) from pot. Add butter and tomato paste. With a spatula, remove bottoms. On low heat, add flour and stir.

    6.   Add the white wine and mix while removing the bottoms. Add a bowl of water with a bit of vinegar to thicken sauce. Add the zest, black pepper, red pepper and leave on low heat for about 5 mins. Taste to season.

    7. Add lobster tails still in their shells.

    8. Place in fridge and reheat when read to server. Compliment the tails with rice and serve.

VINI VERGANI recommends: Sauvignon DOC Zuc di Volpe 2006,

Producer: Volpe Pasini, Togliano die Torreano, 100% Sauvignon

Degustation notes: Viridescent yellow color. Delicate, fruity scent with an appeal to grapefruit, gooseberry and grass. Dry on the palate, soft and elegant with a fine nerve. A great Sauvignon.



Photos & Recipe: M. Charles

At our house, holiday family gatherings are small and non-traditional so finding the perfect menu can be a chore. We’re always looking for easy meals that won’t produce weeks worth of leftovers. Masala Rack of Lamb with Stuffing & Wildrice is a great choice for the holiday, topped off with the right amount of spice and ease.

Serves 2

Cooking Time: 1hr


300gr Rack of Lamb

2.5 tbsp of Rajah’s Garam Masala (spice mix)

1 fresh sprig rosemary

1 1/2 cups of Croutons

Olive Oil

1 cup Vegetable or Chicken broth

1 cup Black wildrice

25gr Pinenuts

1 clove Garlic


Masala Rack of Lamb:

1.     Pour olive oil onto plate. Add a pinch of salt & pepper.

2.     Take lamb and place on plate with oil, rubbing oil on all sides covering lamb completely.

3.     Sprinkle Masala spice on to a plate.

4.     Cover complete rack of lamb in masala spice.

5.     Place into a ziplock and refridgerate overnight.

6.     Pre-heat oven to 300 degrees.

7.     Place lamb onto broiler and put into oven for at 225degrees for 30-35mins until tips are brown.

8.     Remove from oven onto cutting board.

9.     Slice and serve.


1.     Place croutons in a bowl

2.     Slowly mix in warm broth until croutons soft

3.     Add roasted pine nuts & garlic

4.     Bake for 15 mins or until golden brown

5.     Serve.

Black Wild Rice:

1.     Boil rice in vegetable broth with sprrig of rosmary

2.     Serve.

VINI VERGANI recommends: Bolgheri DOC 2006,

Producer: Michele Satta, Castagneto Carducci,

30% Cabernet Sauvignon, 30% Sangiovese, 20% Merlot, 10% Syrah, 10% Teroldego

Degustation notes: Deep red color. Intense beginning of dark berries, with hints of leather and tobacco. Absolute charmer on the palate. Sweet fruit, smooth tannin and exciting temper.



Photos: M. Charles

The holidays have expanded to include more and more culturally diverse festivities. Here area few decorating idea for modern holiday table dressings.

Christmas:  Make it glam!! Gold, Gold, Gold! There is so much gold this season, we might as well take advantage of it.

What you'll need:

Gold paper or fabric

White and Gold plates

Champagne glasses

Napkins and napkin rings.

- Use the gold paper/ fabric as a tablecloth. 

- Pair a gold plate with a white plate to balance the glare of the gold.

- A simple white napkin with a gold napkin ring.

- Old school champagne glasses make a party feel like a scene straight out of  ‘I Am Cuba’.

Gold Bowl (Villa Denmark Collection , available at : 19.90chf/each); Gold Plate (available at : 29.90chf/each); Striped Silk Napkin (Globus Home : 16.80chf/each); Kahla Aysmmetric Plates ( ; available at Globus: 'Tao' series-- medium 12.90CHF); Gold Leaf Holders (Globus Home : 18.90chf/each); Gold Candles ( : 5.90chf/pkg); Gold Napkin Rings ( : Michael Michaud "Sage" Table Art series-- $55 USD /pkg of 4); Gold Fabric/ Paper ( : 5chf/per meter); Champagne Glasses ( : 25.90chf/pkg of 4)


Hanukkah: When we think about Hanukkah, the idea of demure and wholesome come to mind.

What you'll need:

White linen napkins

Linen or felt placemat


Ceramic bowls


- Try to aim for earthy, muted tones with hints of blue.

- Print out a Star of David trace and cut it out on blue paper.

Glass (Pomax Home Collection : 6.90chf/each); Linen Napkins (Pomax Home Collection : 12.90chf/each); Felt Star Placemat (Globus Home: 39.90chf/each); Handmade Bowl & Plate (Globus Cucina: 'Basic' series-- 15.90CHF/each); White Candles ( 5.90chf/pkg); Utensils (Berndorf ; available at Manor: 'Parma' series)


Kwanzaa: Since Kwanzaa is newly celebrated holiday, traditions are open to interpretation. We went for bold, bright fabics and organic materials.

What you'll need:

Wood Bowls

Black, Green or Red candles

African print fabric

- The more dynamic the fabric, the better.

- Accent the table with an exotic flower

African Printed Fabrics (45chf) & Horn Spoon (82chf) (available at Lea Kray: ); Wood serving tray, Bowl and Saucer (available at 29.90chf, 11.90chf and 3.50chf/each); Black Candles ( 5.90chf/pkg); Utensils (Berndorf ; available at Manor: 'Parma' series)



Illustration: M. Charles

Latkes with Sour Cream & Cranberry-Apple Sauce
Recipe: I. Salva

Serves 4

NOTE: Use kosher ingredients.

Ingredients :
3 large Potatos, peeled

2 Onions, grated

4 tbsp of Matza flour or Whole wheat flour

1 tsp Baking Powder

2 Eggs, lightly beaten

1/2 tsp of Sugar

1 tsp of Salt

Black pepper

Vegetable oil, for frying

Sour cream or Lemon juice

For Cranberry- Apple Sauce:

5 Green apples or cooking apples

1 stick of Cinnamon

90gr of Sugar

1/4 of Lemon

250g of Cranberries


  1. 1. For the cran-apple sauce, peel and chop apples and place in a pot with the cinnamon. Take the zest of lemon (and it's juice) and add it to the apples. Add sugar, cover and let cook on low heat for 15-20mins.
  2. 2. Add the cranberries, re-cover pot and cook for 7 mins until the cranberries burst. If you'd like, add more sugar and let mixture cool.
  3. 3. For the Latkes: shred the potatoes and place in a strainer and press out the water.
  4. 4. 4 Put potatoes in a bowl with onions, flour, baking powder, eggs, sugar, salt and pepper. Mix together.
  5. 5. Heat the oil in a deep pan. When oil is hot, with a tablespoon, scoop mixture into the oil and fry for 3-4 mins. Cook on both sides.
  6. 6. Transfer Latkes from the pan to paper towel. Serve immediately or keep them warm for not more than 20mins in the oven.
  7. Serve with sour cream and cran-apple sauce.

VINI VERGANI recommends: Aglianico del Vulture DOC Synthesi 2005

Producer: Paternoster, Barile, 100% Aglianico

Degustation notes: Deep red color. Flavor of red fruits and plums. Fruity and smooth on the palate, tannin well integrated.


Beet & Cranberry Chocolate Cake

Recipe: M. Charles

Serves 6-8

NOTE: Must not wear light clothing when creating this recipe. Some ingredients may stain.

Ingredients :

1 sm-med sized Beet

1 cup Cranberries (dried or frozen)

1 cup Cranberry juice

2 eggs

1 1/4 cup (125g) Flour

3/4 cup Bio chocolate powder

2 teaspoons Baking powder

1/4 cup Sugar

1 cup Lactose-free milk

50g of Lactose-free butter

pich of salt

1 ½ tsp Vanilla Extract

Powdered sugar


1/2 cup Bio cocoa powder

1/3 cup Powdered sugar

1/4 cup Lactose-free milk

2 tbsp Lactose-free butter

2 tsp Brown sugar

Cranberry-Beet Puree:

1. Boil beet, cranberry and cranberry juice together for 25mins or until beets are soft.

2. Let cool.

3. Pour out liquid of mixture into a cup.

4. Puree at room temperature adding small amounts of liquid until desired consistency.

5. Refridgerate until ready to use

Chocolate Cake:

1.  Preheat oven to 275 degrees

2.  Add flour, chocolate powder, sugar, baking powder, and salt into a bowl and mix together .

3.  Add butter, eggs and milk to the bowl and mix all ingredients together well.

4.  Grease cake tin with butter or oil*

5.  Pour in cake mix. Bake at 220degrees for 30mins

6.  Remove from oven and let cake cool

7.  Cut cake horizontally in middle into to two and seperate

8.  Spread thick puree evenly onto cake bottom layer

9.  Place layer of cake on top

10. Spread chocolate icing on top, spread to sides and let set in the fridge for 1.5hr.

11. Slice and serve.

Chocolate Icing:

1.  Melt butter & brown sugar.

2. Add powdered sugar, chocolate powder & milk to bowl. Mix together.

3. Still whisking, slowly add melted butter mixture to bowl until mixture becomes less liquid. Place in fridge until ready to use.

VINI VERGANI recommends: Recioto Valpolicella classico DOC Acinatico 2005

Producer: Stefano Accordini, Pedemonte, 75% Corvina Veronese, 20% Rondinella, 5% Molinara

Degustation notes: Dark red, scent of dried fruits and violets. Delicate, sweet on the palate. Sugar and tannin are mixing perfectly well, elongated finish.

If stored in the dark at around 15 degrees , it can be consumed  with full enjoyment within 10-15 years.


Prosciutto Wrapped Chicken stuffed with Goat Cheese & Cranberry
Recipe: A. Hagan

Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients :
4 boneless chicken breasts, pounded thin

300g goat cheese, crumbled

100g dried cranberries, roughly chopped

2 garlic cloves, minced

1/4 cup (60mL) Parmesan cheese, grated

salt and freshly ground pepper, to taste

8 slices Prosciutto

3 tablespoons (45mL) olive oil


  1. 1. Place the chicken breasts on a flat surface, pound thin, and season with salt and pepper.
  2. 2. Combine crumbled goats cheese with dried cranberries, parmesan and garlic in a bowl.
  3. 3. Spoon an even layer of cheese mixture over chicken breasts.
  4. 4. Beginning at the short tapered end, roll up each chicken breast like a jellyroll. Wrap 2 slices of the prosciutto around each roll and secure with a toothpick if necessary. Drizzle a little olive oil over each roll.
  5. 5. Wrap each roll in foil, sealing the ends to retain moisture. Bake in a 350°C oven for 35 minutes or until chicken is cooked through and juices run clear.
  6. 6. Serve with your favourite rice or risotto.

VINI VERGANI recommends: Sardegna IGT Nieddera 2005

Producer: Contini, Cabras, 100% Nieddera

Degustation notes: A distinct wine for a good time. Complex and intense in the nose with discreet aromas of vanilla. On the palate hints of conifer wood and blueberry liquor. Nieddera is the most ancient and most rare grape of Sardinia.



Photo: Pamela Michelle Johnson

In the spirit of Art Basel Miami, we thought no one brings together contemporary art and food better than Pamela Michelle Johnson. Her large scale paintings are head turning and good enough to eat. A great gift for any food lover.