With a background in graphic design and dance in Croatia, Darko made a career shift to the culinary arts in 2013, receiving the Dipl ocirc;me 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.