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.
In der Früh schüttete es noch aus Kübeln, aber der Wetterbericht kündigte bereits blauen Himmel und Sonne für den Nachmittag im südlichen Seewinkel an, genauer genommen im burgenländischen Wallern beim Bio-Bauernhof von Heidi und Anton Peck. Nicht umsonst wird dieser Ort als die sonnenreichste Region Österreichs bezeichnet. Hier fand vergangen Samstag eine Veranstaltung der besonderen Art statt. Beim Ja!Natürlich Format „Aus Bauernhand“, bei dem es um das Bewusstsein für Bio-regionale Lebensmittel geht, stand bei der Familie Peck das Thema Bio-Zucchini-Blüte im Vordergrund.
I have a new favourite toy in my kitchen – a food steamer. Even though steaming food isn’t a new cooking method but has been quite popular for a long time, I’ve just now really discovered it for myself. This works by letting food steam or poach, and using the latest equipment, it’s very easy, saves time and is healthy to boot!
Whether you eat the ones with white, yellow or red pulp – they all taste divine. And not just as an in-between snack, but also in desserts, in and on cakes, in salads, sauces and chutneys – nectarines taste as good as peaches. They go very well in punchbowls or as an excellent partner to white wine.
Super trendy bowls. This trend was kicked off with smoothie bowls – these ones are a bit thicker than the ones sold in cups and bottles and are usually made with frozen berries or fruit pulp. The whole thing is enhanced with a variety of toppings and local or exotic superfoods.
Carpe Diem. Seize the day, or rather “harvest the day”. We have to enjoy today, who knows what’ll happen tomorrow. And how better to start the day than eating a balanced, delicious breakfast. My recommendation? Fluffy turmeric pancakes with Greek yoghurt, passion fruit, strawberries and granola. All those different flavours and textures make this breakfast a true winner.
Creativity is the way I share my soul with the world. This quote by Brene Brown pretty much exactly expresses how I feel. My blog is supposed to be like a medium, a way to share my “creations” with the outside world. What I want to say and how I feel, my own personal creativity is what ends up in my photographs, my designs, my illustrations, texts and the creation of new recipes. Creativity has so many layers and it motivates me every single day.
Breakfast like a king. It’s how the saying went: eat breakfast like a king, lunch like a prince and dinner like a pauper. It’s still true that breakfast is a very important meal but for me, it’s simply comfort food, particularly on a Sunday, when you can sleep in and then take your grand old time preparing a delicious and balanced breakfast. Today, I’ve combined a few classic recipes and enhanced them with seasonal produce like fresh herbs and asparagus.