To start with a pumpkin soup and an apple chutney as an appetizer?

A classical beef fillet with an exotic spiced rendang sauce (main course) Afterwards a tiramisu with lychees and rhum, instead of coffee flavour?

In summertime a chilled avocado soup (appetizer), or tahu roasted with sweet and sour pears (second appetizer)

Afterwards salmon with green asparagus and carrots (main course). And to finish a delicious jasmine sorbet.

The east-west kitchen opens a new culinary experience; it tastes aromatic, fresh, spicy and exotic. In the presentation it is light and graceful.

Out of a great-variety, Margaret Brunner-Surati chooses the best recipes for her cooking class East meets West.

A wide-range of recipes from attractive soups, appetizers and salads to delicate fish, meat and vegetables dishes; side-dishes to enticing desserts and drinks.

Most of them are simple and easy to prepare.