About The Dutch Foodie

I love sharing my foodie passions, recipes, nuggets of food history and folklore, little anecdotes, tips, tricks and recommendations.

Every recipe I share here is cooked by my own fair hand, mostly in a domestic kitchen. All my pictures are taken without fancy tricks or frills on my trusty mobile phone.

You can now learn how to master recipes, techniques or cuisines that have always eluded you, discover the lesser-known Indonesian, Dutch or Belgian cuisine or finesse your cooking skills. The Dutch Foodie @ Home offers all of this and much much more in bespoke masterclasses.

Or invite The Dutch Foodie as your private chef in your home or mine at The Dutch Foodie @ Home.

The Dutch Foodie can also cater for small events that larger caterers may not be able to support. Not everyone wants a huge fancy wedding, but what to do to mark that special day in style nonetheless? Or how about that big birthday, just with your closest friends and family? Or that dinner party or cosy family dinner, but you don’t want the hassle of cooking yourself, being hidden away in the kitchen?

Let The Dutch Foodie create your next culinary adventure.

pistachio panna cotta with elderflower and rhubarb

So… a little bit about me and my foodie journey so far…

I’m Marianne,  I’m Dutch and I’m a foodie  (You’d never have guessed, right?).

My family moved just over the border into Flemish Belgium when I was a toddler. Many happy memories of childhood, university and a venture into journalism in Belgium before love drew me to England in 1990. He’s long gone, I’m still in England.

I was lucky enough to have a boyfriend with an expense account when studying in Brussels. So rather than the usual student debauchery, I got introduced to fabulous restaurants and good wine.

I was hooked!

Belgian cuisine is much underrated, and I still have a deep fondness for steak or moules frites, waterzooi, brown shrimp croquettes and stuffed tomatoes.

Belgian stuffed tomatoes

At the time I was the proud owner of a single electric cooking ring, no fridge and no hot water. I could tell you some stories about my earliest kitchen antics and cooking semi-decent meals on a very limited budget and with very limited means.

Which reminds me of the time I cooked my very first 3 course meal in my very first flat in Antwerp. Much ridiculed delay between courses, as I was juggling multiple processes without experience, work surfaces or suitable implements to speak off, plating up on the (clean) kitchen floor.

Once in England, my-then-BF usually arrived home before me. He was a student, I had a proper job. So he did the daily budget shopping: Ready steady cook every single day!

Lots of baking too, including mum’s infamous Dutch apple tart, nut cake, “mon chou taart” and “Schwartzwalder kirsch torte”. I eventually realized that weekly baking just for the two of us was probably overkill, and not very kind on the waist line either.

Around this time, the first Masterchef series arrived in the UK, BBC Good Food magazine was first issued, I started travelling more and the rest is history: kitchen cupboards exploding with gadgets, an extensive cookbook library and a nigh on obsession with anything and everything to do with food, both at home and away.

The Dutch Foodie helping out at Food Events

I am mostly self-taught, backed up by 25 years of countless cooking classes, masterclasses, workshops and courses, both in England and abroad in places like Brussels, Miami, Paris, Amsterdam, Cape Town and Mauritius.

The Dutch Foodie helping In Out international popups

I’ve also gained experience in professional kitchens, behind the scenes as well as front of house, to help create, manage and support award-winning food events, International brand pop-ups, charity events, a gastro pub and an eclectic fine dining restaurant.

I’ve also been involved with the organisation of every London Diner En Blanc  since its inception in 2012, including as co-host in 2013.

Organising diner en blancFor the wine lovers among you,  my personal journey with wine tastings and connections with wine experts and International sommeliers deserve a mention too

All these experiences have helped me to hone the knowledge, skills and recipes that I am now excited to share with you.

Being a home cook at heart, mostly used to cooking in a domestic kitchen, enables me to help you in your own home environment. Be it by sharing my recipes on the blog, in a masterclass or at a private event in your own home, at mine or a venue of choice.

Funkin' for fundin' charity event by The Dutch Foodie

Following various residential fitness boot camps and detoxes, continuing research and a nutrition course, I gained a deep appreciation of clean eating for health, juicing, avoiding overly processed foods, refined sugar and white starchy carbs.

But I am a gourmet at heart. Or probably a gourmand. So I dilly-dally between health and indulgence.

Fregola pasta salad

What is constant though, is REAL FOOD. Good, fresh, mostly organic or free-range ingredients, preferably local and seasonal, cooked with care and attention.

I also enjoy the challenge of adapting recipes to be healthier and more nutritious by lowering empty white carbs, gluten, fat and refined sugar without losing on taste or texture.

Food waste is a pet hate. So many recipes on this blog include ideas for using and storing leftovers. A lot of my recipes are even born from leftovers.

Dutch Uitsmijter

For me, this blog is a great way to keep track of my culinary adventures, how I adapted or created recipes and what I’ve learned and experienced along the way. It is also a record of some of my dearest food memories and experiences past, present and, who knows, future.

For you, I hope you not only find recipes you’ll love and that are easy to recreate at home. I also hope you will find this blog inspirational.

Feel free to comment and share your experiences and thoughts, as we travel together on this foodie journey.

Marianne The Dutch Foodie

If you’d like to use any of my posts, pictures or recipes, please be so kind as to ask first, to include a link to this site and credit The Dutch Foodie as the author.

Love and happy cooking,

Marianne x