It’s finally here: my beloved pumpkin season! Whenever I have pumpkins but am in a rush, I just cut the Hokkaido into wedges without peeling it, throw it into an ovenproof form, drizzle with olive oil and season with a little honey and sea salt. This tastes absolutely incredible paired with figs and sheep’s cheese.
As long as local tomatoes are in season, go get them! They now have this deliciously sweet late-summer taste and intense, fragrant flavour, which the ones sold during the winter months are sadly lacking. So make some more meals with tomatoes before the season is over, or, even better, make your own tomato sauces, which can be kept in the fridge or freezer. I’ve used the last of the yummy tomatoes I had to make an amazing little quiche. These are ideal when you have guests over or have to contribute to the buffet at parties.
Last week, I had the privilege of attending a bread baking course with Zen Master Edward Espe Brown during the FAQ Bregenzerwald. Edward, who made the journey all the way from San Francisco, wrote a legendary bread bible in the 70s, unfortunately long out of print. There are still a few copies being sold at very steep prices on Amazon.
Some of you might have noticed that I am currently spending a month travelling through South America, more specifically Peru and Ecuador with some of my foodie friends. We are visiting the biggest food festival on the continent and will be dining at the world’s fourth best restaurant, Virgilio Martinez’ CENTRAL.
Any one who’s ever met me knows that I love an eccentric mix. I’ve recently paid a visit to my friend Andrea at her magical Schrattenthal castle. The castle is surrounded by meadows with the most beautiful flowers and Andrea also grows wonderfully sweet tomatoes, aromatic herbs and sundry fruit in her gardens. When I got there, a sizeable amount of ripe plums was already waiting to be picked.
I’ve always been a cherry person – but even more so since I now have my very own cherry tree in the Schrattenthal valley. Even as a child, cherries were my absolute favourite summer fruit that had a variety of uses aside from just being a delicious snack, from competitive cherry pit spitting to us girls using cherry pairs as decorative ear accessories.
Last week, I teamed up with top chef Lukas Olbrich and together, we cooked 2 dishes for the Dinner & Casino menu, which will be available from tomorrow up to and including the 6th of September at Cuisino Wien Kärntnerstraße, Vienna. This cooperation with Cuisino Wien has the hashtag #haubenjagd.
During the absolutely idyllic train journey from Zell am See to Hollersbach, looking out at lush, green pastures and mountains, we saw the occasional ominous looking cloud. When we arrived at Andrea and Martin Rieder’s stunning organic farm however, the clouds were nowhere to be seen.
Supplements – yes or no? This divides people not unlike coriander. Either you love them or you hate them. There are people who are absolute proponents of supplements and people who are entirely against them. Me? I’m definitely for them, but only if the quality is up to scratch and they are made from pure ingredients only.
Austrians like their pastries and sweet dishes: palatschinken (pancakes), Salzburger nockerl (a type of soufflé), Sachertorte (the legendary chocolate cake), apple strudel, apricot dumplings, buchteln (jam-filled yeast rolls) and germknödel (yeast dumplings). One of the classic Austrian sweet dishes is the so-called schmarren, or more specifically, the Kaiserschmarren (literally translates to Emperor’s Mess), a huge, delicious heap of shredded pancake, eaten with jam.