With a background in graphic design and dance in Croatia, Darko made a career shift to the culinary arts in 2013, receiving the Diplôme de Cuisine from the famed Cordon Bleu Foundation in Paris and gaining experience in bespoke gastronomy throughout Europe. He is now based in Munich, where he works as a nutritional specialist for young children and as a food stylist/photographer for online and print media.
Blackberry and hazlenut roulade
In the Uk it's just about Blackberry time. Pick yourself a basket of this tasty hedgerow fruit and use them with chopped hazlenuts, or cob nuts if you have them, to fill this delicious meringue roulade.