Bread can be both a local speciality only available in a particular region or country, and something that once began as a local item but is now known internationally, either in its original form or modified. For example there is a version of the ensaïmada, which upon its discovery had me researching and baking to come up with my own version.

Summer is edging ever closer and with it, we’re all looking at spending countless hours by the pool, being lazy and taking all the time in the world to move even just a toe. Okay, maybe that’s just me.

I must apologise straightaway to purists, but I couldn’t resist the temptation of sharing with you my take on the classic spring dessert, the infamous rhubarb trifle.

Simple ingredients, simple method, simple flavour and simple texture – everything about a scone is simple! So what makes them so posh?

My palate definitely favours savoury flavours over sweet, when I want a snack I will reach for nuts or crisps over chocolate. This preference means that I rarely make dessert. When hosting a dinner party I would probably serve seasonal fruits with cream for dessert with some chocolate to follow. Desserts also make me nervous — the precision required and the ease with which things can go wrong have meant that until recently I had not cooked a cake in years, in fact, I don't remember how long ago it was. After spending several hours In the (Pastry) Kitchen with Gregoire Michaud, pastry chef of Four Seasons Hotel (Hong Kong), I am starting to review my reluctance for making sweet treats and have already begun looking at cake pans to buy.

A pictorial journey of making a marzipan rose and leaves.

Gregoire Michaud, pastry chef, Four Seasons Hotel (Hong Kong) shares his recipe for Chocolate and Yuzu cake.

There are several resolutions you might have taken for 2011. Like most, and understandably, you’ve made choices that will eventually benefit your self. Loosing weight, stop smoking or my favourite one baking more bread at home, may all be on your list. Gladly for us, destiny decided on one of our resolutions this year, when Celene Loo approached us concerning her organisation: Giving Bread. The name says it all; the charity collects bread and distributes it to the less fortunate and elderly, such as those living in cage homes.

And why not? If the thought of kneading flour, water and salt into dough doesn't scare you away, and if the thought of filling your home with the gentle aroma of freshly baked bread ever crossed your mind, then you might be on to something big for your New Year resolution: baking your own bread at home!

Undoubtedly, the way we once looked at chocolate is now history. Today, just like lovers of fine wine, chocolate aficionados have their own clubs, ateliers and other associations promoting everything chocolate. Brands, on their side, have adapted to the demand with multiple single origin chocolates and special crop blends. Some of which are, arguably, excellent products, while some others are clever marketing scams in the name of good chocolate. So what exactly are we looking for in chocolate?

For the past few months, I have been trying to control my food intake, and follow the low glycemic index of ingredients and meals. And my electronic body-scale thanks me every time for the efforts! All good news, except, as a Pastry Chef, there is one thing that I can’t go without and it’s sugar.

In recent years, the organic movement has been one of the fastest growing trends in the food industry. The organic market represents a multi-billion dollar industry and like any trend, everyone tries to get a share of the promising market.

Here comes an inconvenient truth for a pastry chef: I don’t fancy macarons. And actually, I’ve never quite got what the fuss is all about either.

This month Paul McLoughlin provides some suggestions for interesting salads and advice on dressings, Gregoire Michaud explains the use of dark chocolate, and Eric Hendry tells us about his favourite food to prepare for friends.

When Mother Nature decides to throw a not-so-nice spring season in Europe, we can expect the red delicacies that are cherries to reach us a bit later than usual and in limited supply.

I am writing this from my native Valais, southwest Switzerland, on vacation that has seemed a long time coming. As soon as we arrived, we had a blast of the local flavours.

When researching my articles on Sous Vide I came across articles that were of the opinion that sous vide was unsafe for two main reasons. One, the temperatures that the food is cooked at is not high enough to destroy harmful bacteria and, two, harmful chemicals in the plastic bags used to cook the food could leach into the food.

As we learnt in part one sous-vide is not a new technique. It has simply become more well-known among diners due to leading culinary professionals who champion the technique and use it in many of their creations, such as Thomas Keller, Joël Robuchon, Charlie Trotter, Heston Blumenthal, Ferran Adria, and Tetsuya Wakuda. And, it has now advanced into the homes of the amateur with the release of a water-oven for home use.

This month Gregoire Michaud, Michael Van Warmelo and Ashton Hall provide delicious mango recipes, and Paul McLoughlin answers a question about his worst professional experience.

Two major factors that prevent most home cooks from achieving restaurant results are equipment and technique. Professional chefs have at their disposal a range of equipment that many home cooks just don't have access to that enable them to create complicated dishes with ease. They also use techniques that are unknown or largely out of reach of the amateur chef.

This month Ashton Hall answers a question on crispy pork, Michael van Warmelo lets us into the secret of authentic hummus including a recipe, and Gregoire Michaud gives hints for impressive desserts.

Two key things I look at when considering cookbooks to buy are the images and the recipes. The images should ideally be full page, and they must stimulate my mind, body and senses, literally making my mouth water with a simultaneous desire to get into the kitchen. The recipes need to be accessible and when tried should work. Never Skip Dessert by pastry chef Gregoire Michaud, meets both these criteria. And, I am not even that big a fan of desserts! Inline with the current trend of leading pastry chefs, Michaud takes many classic dessert recipes and revitalises their taste and presentation. Many of the recipes also use ingredients that one doesn't normally associate with desserts. In all senses it is a modern dessert cookbook for the modern home chef.

Gregoire Michaud shares a recipe from his new cookbook.

This month Paul Lau, Paul McLoughlin and Gregoire Michaud answer your questions.

Artisan Bread by Gregoire Michaud hopes to bring back the passion, art and science of producing crusty and flavourful bread – Artisan bread. The comprehensive book includes information on understanding the character of wheat, the flour and the ferments, through to baking techniques and wide variety of recipes. In essence all you need to become an artisan baker. The book was published in May 2008.

This month's questions are answered by Paul Lau, Gregoire Michaud, and Florian Trento

WOM talks to David Goodridge and Gregoire Michaud

WOM talks to Gregoire Michaud, Paul Lau and Paul McLoughlin