“I encountered the world through food... join me on this journey from Perth to Paris.”
Originally from Colombia, I have spent the past 20 years exploring the world through food. My enthusiasm for cooking was passed down to me from a long line of talented home-cooks, stemming all the way back from my great-grandmother to grandmother to mother and so on.
This curiosity for all things audacious and delicious, led me to culinary school where I attended the Cordon Bleu. I like to be as creative as I can in the kitchen, putting a whole new twist on classical french techniques and modern flavours.
My approach to these recipes is minimum fuss, maximum flavour.
Buen Provecho!
Do Dreams Come True?
I often ask myself this question, and the answer is a YES.
As a child, I dreamed of traveling the world and learning to cook professionally. At the time, this was not a realistic option for girls where I grew up. I went to university instead. I enjoyed the experience and made lasting friends, but I struggled to connect with what I was studying.
During those years, I spent more time reading Vanidades, a popular magazine in Colombia and Latin America, than my textbooks. It featured stories about distant places, food and simple recipes. For me, it became an early introduction to gastronomy and a way to imagine a larger world.
I later left Colombia and led a fabulous life in Asia for more than 30 years. Surrounded by ancient cultures and complex cuisines, my culinary education truly began in Jakarta, Indonesia. To understand these unfamiliar flavours, I learned local languages and spent time in traditional markets. There, among countless herbs, spices and ingredients, I discovered that working with food came naturally to me.
One of my long-held ambitions was to study at Le Cordon Bleu in Paris. Instead, life took me to Thailand. A year after I arrived, Le Cordon Bleu opened a campus in Bangkok. I enrolled immediately and studied cuisine and pastry.
Another dream was to visit Lyon, France- the country’s gastronomic capital and the city of Paul Bocuse. There, I experience the Bouchons and the dishes I had trained to prepare.
Cooking has taught me that food is, at its core, an act of sharing. Sitting at a table whether with family, friends, or strangers creates connection. For those who cook, the work is practical and generous: preparing food, serving others, and bringing people together.
Perth to Paris Recipes 
Sonia,
¡Tu página está maravillosa! Muchas gracias por compartir tus recetas. Voy a empezar ahora mismo con una de ellas y te voy contando cómo me va. Voy a enviar tu dirección a amigas en México que les encanta cocinar y estoy segura que también les gustarán tus recetas. Aún siendo latinas, encuentro cosas nuevas y sencillas en tus recetas.
¡Felicidades y Mucho Exito!
Sonia,
Muchas felicidades por este maravilloso projecto. Tus recetas son divinas! Voy a empezar con el flan de caramelo. Muchisimas gracias! Te deseo lo mejor.
Felicitaciones Sonia. Esas son las colombianas que necesitamos. Adelante !!!
Gracias por tu generosidad
These recipes make me sooooo hungry! Love them and your blog. s
Sonia Te felicito, tus recetas estan muy buenas, muy faciles y deliciosas.
Ana Cubero.
Acabo de enterarme que tienes tu blog y desde ya soy una ferviente fan!!
Mucha suerte amiga.
Tania
que ricooo se ve todo! Te cuento que ha hice la Pavlova..uhmmm espectacular. Pon la receta de los camarones que tienes de foto principal, se ve riquisimo. Y desde ya te tengo en mis blog favoritos. Abrazos!!
Sonia tu cocina siempre ha sido espectacular pero este blog es una ayuda invaluable, mil gracias por compartir tus recetas.
Un beso grande!!
Amiga que delicia poder encontrar este Blog para poder disfrutar de todas las recetas exquisitas, tuve esa gran oportunidad de compartir contigo en tu cocina en Bangkok. Ahora atravez de este medio tengo la oportunidad de preparar estas deliciosos platos en mi propia cocina. Gracias por compartir tu talento y recetas YUMMMMM! I misas you ….I hope to see you soon!
Dear Sonia, Please will you contact us on info@arkwines.com…we are the importers of Chateau Garreau
Armagnacs and flocs and wines from Gascony? Cheers
Rhys Goodey , Bardwell Park Cellars
Sonia, que maravilla de blog, conozco sus cualidades para la cocina, y se que va a llegar muy lejos, muy contenta de compartir días en la cocina con usted, la verdad es una gran cocinera, !Adelante y muchas felicitaciones, todas las recetas me encantan
I love your recipes, they work perfectly! Just made the lamb kaftas (again) last Sunday and they were a huge success!
Andrea, thanks for following my blog. I am so glad you are enjoying my recipes!
Me encantan tus recetas 😀 muy originales, deliciosas y sabrosas. Algunas las he probado y otras las he hecho en mi casa, y siempre esperando por nuevas, gracias por compartirlas.
Gracias Maria, pronto tendré una deliciosa receta para la Navidad!