All posts by foodadvisor

About foodadvisor

Redakteur für Kulinarisches

Blood Oranges

Blood oranges in the Quick Check, KaDeWe, Sanlucar, Struwwelpeter, Il Fragolino, Moretti, Valensina Sanguinelli, IGP, Rosaria

Blood oranges in the Quick Check

I love blood oranges, but as it is always the case, you usually only buy a few and as soon as you have noticed that they were particularly tasty, there are no more of those to get – or the newly bought ones suddenly taste completely different. Continue reading Blood Oranges

Chefs Warehouse & Canteen

Chefs Warehouse & Canteen in Cape Town was one of the culinary highlights of our trip. As so often it was due to chance that we “found” this place. We were on the road in Cape Town and just came from the car rental company. Actually the plan was to visit one of the highly acclaimed steakhouses of the city – the NV-80 Grill & Bar – but it was just after five o’clock in the afternoon and we obviously hadn’t had enough for breakfast – at least a slight feeling of hunger told us to have a look at the restaurants that were already open in the immediate vicinity of the car rental. Continue reading Chefs Warehouse & Canteen

Rose Petal Confiture

Matti and Tuuli Kotaja from the Finnish family business Finnish Plant FP-Kotaja Oy, founded in 1983, are real enthusiasts – with their high-quality rose petal confiture they have a unique delicacy on the market. It is particularly likeable and impressive that Matti’s family has been active in agriculture since the 16th century – he has always had his profession in his genes. Continue reading Rose Petal Confiture

Larded Leg of venison

Mussels in tomato white wine broth, Larded Turkey mallets,  Penne Nere Rigate and Black garlic butter 

Leg of venison with black garlic, root vegetables & mushrooms

For 4 persons

Difficulty Level:                               Difficult

Expenses:                                           25-30 Euro

Time Effort:                                       2-3 Hours

                                                               Preparation takes 0.5 – 1.0 hours Continue reading Larded Leg of venison