Norman Mueller

Oma’s Pflaumen Kuchen

Posted | 2 comments

Norman's journey as a chef started as an apprentice in Germany, then on to the Paris with the Hilton Hotel Avenue de Suffren, the Sofitel La Defense and the Terrass Hotel on Montmartre. His next stop was Australia which included Melbourne where he ran the Plane Tree Restaurant in the Grand Hyatt Hotel. Exploring and expanding his passion for fine dining then included years as a chef with major Cruise Lines around the world Finally, via the Whistler Chateau, he arrived in Chemainus where Norman and his good friend Marlene now own and operate the Wreckless Potworxx Bistro & Grill.

Granny’s Plum Slice.This is one of my summer favourites, my Grans used to have a farm and we had an Orchard, including plum trees.  Oma used to make a plum cake baked in a tray from the first batch that we pulled off of the trees, it’s the best – Oma’s baking always was.

Farmers markets Blog, Restaurants, Crafts, Hobbies, Recipes, Pets, Shop on-line. Women's Fashions, Woman to Woman blog. Island Woman magazine, inspiring the women of Vancouver Island, BC.This particular sheet cake is not sickening sweet, it preserves the tartness of the plums and the dough is rather dense. You can add ground filberg nut flour to give it that special nutty touch





You will need:
250gr. Unsalted butter
200gr. Sugar

2 eggs
1 lemon zested
3ml Vanilla Pure
Nutmeg, pinch

40gr brown sugar
25gr flour
20gr Butter
Pinch of Cinnamon and Nutmeg to taste. Combine all and work till lumpy streusel crumbs form

425 gr sifted all purpose flour
20gr. Baking powder

Cream Butter & Sugar until light and fluffy
Slowly add eggs, vanilla and lemon zest

Now add Flour and Baking powder.

Spread this on a greased and sugared baking tray evenly,
12 plums, pitted, cut into wedges
Set plum wedges tightly in rows – slightly pressed into the dough.

Sprinkle with Streusel topping and bake at 350F / 175 C for about 40 minutes
Serve warm with Ice Cream or Whipped Cream
(You can use this base for  Apples, Apricots, Cherries, Peaches etc)

Wreckless Potworxx Thumbnail - CopyNorman Mueller & Marlene Charbonneau,
Wreckless Potworxx Bistro & Grill,
Chemainus, BC.




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  1. Hi Jeanne, David

    I am happy you enjoyed our food, for the time being we are re organizing our lives. If you would like any of the recipes I am happy to guide you through the tricky parts of the prep and cooking process. Yes we will let you know when we get back on our feet and where that might be.
    I will write up the Duck Risotto Recipe as best I can and ask to publish it. Give me a day or two. Norm

  2. Dear Norman and Marlene,
    My husband David and I enjoyed your wonderful hospitality and cuisine (the smoked duck risotto was wonderful) last summer in Chemainus while cruising. I have been very unsuccessful in attempting to recreate it!! We were so sorry to find that you no longer are there, but are hopeful that you have relocated where your talents are really appreciated.
    We hope that you will tell us where we might find you in a new location and how we might keep in touch. We wish you success and hope you have had an opportunity to rest and regroup. We will leave our email address and would be very pleased if you would correspond.

    Jeanne and David Markley
    Whidbey Island, WA USA

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