Born in Cordoba, Argentina, several years ago, Mari Lu is considered to be one of the best chefs in Europe today.

Argentinian cooking, her speciality, combines the very best of Spanish and Italian cuisine. As a girl of 12 she was taught to make pizzas by a famous first-generation Italian pizza maker and her father, a butcher, was an expert on preparing churrascos, Argentian style steaks as well as delicacies for the rich of Buenos Aires.

Her specialities are; onion pizza, empanadillas criollas (pastry filled with either chorizo or tuna), matambre (cold meat swiss roll with red peppers and vegetable filling), vittel toné, pork with apple purée and canelones, to mention but a few.

When she isn't cooking or tasting Caroline's recipes, she likes to paint (pictures, walls, furniture etc.) and spend time in the country collecting mushrooms and wild forest fruit in autumn. Mari Lu is currently writing a book on Argentinian cooking which will shortly be available through my website for the modest price of € 18 (includes a special discount for fans of my web, excludes vat + postage expenses ).

Click here to check out Mari Lu's unbelievable yet unfailing cookery tips.