Category Archives: @erikskitchen

@erikskitchen

Penne Nere Rigate

31. October 2025@erikskitchen, Black Garlic, Recipes#foodadvisorblog, Black garlic, Recipes, Rezepte, Schwarzer KnoblauchErik Seidel

Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets, and Black garlic butter

Penne Nere Rigate

For 2 persons

Difficulty Level: Easy

Expenses: 8-12 Euro

Time Effort: 45 minutes Continue reading Penne Nere Rigate →

CHÂTEAU BOEUF

5. September 2025@erikskitchen, BBQ Corner, CHÂTEAU BOEUF, In-House Exhibitions, Recipes#foodadvisorblog, Animal Welfare, BBQ, Fleisch, Hausmesse, In-House Exhibitions, Supplier, TierwohlErik Seidel

CHÂTEAU BOEUF quality beef from France is an brand that is exclusively available at REWE. You can recognise the meat by its fresh and appetizing appearance in the service counter or the self-service areas, but also by the brand logo if necessary. Continue reading CHÂTEAU BOEUF →

Curry shashlik

23. August 2025@erikskitchen, Recipes#foodadvisorblog, Animal Welfare, BIO, duroc, entrecôte, Fleisch, Germany, Organic, Producer, Produzent, Rezepte, Schaschlik Schaschlik, Shashlik, TierwohlErik Seidel

Hello dear readers, today I would like to introduce you to one of my latest shashlik (kind of shish kebab) variations – basically a domestic remake of the beloved “snack stand shashlik”. It all started for me in autumn 2020 – somehow it felt like a hundred years had passed since I last enjoyed a good shashlik at one of my favourite stands. Continue reading Curry shashlik →

New sensory territory

23. July 2025@erikskitchen, Events, Interviews, Mary Jane, Recipes#aromen, #foodadvisorblog, #foodporn, #munchies, Mary Jane, Recipes, Rezepte, Terpene, Terps, VeranstaltungErik Seidel

A New Trade Fair – A New World of Flavours

The 2025 trade fair season at Messe Berlin initially began for me with familiar formats. Events such as FRUIT LOGISTICA, the International Green Week, and the WEINmesse Berlin have long become fixed constants within my culinary trade-fair calendar. Continue reading New sensory territory →

Salmundo

23. July 2025@erikskitchen, Black Garlic, CheckIt#foodadvisorblog, Anbieter, Black garlic, Producer, Produzent, Salze, Schwarzer Knoblauch, SupplierErik Seidel

Christian Piekert from Salmundo is “The specialist” in Germany when it comes to salts. In addition, his company has also had black garlic in its range for over a decade. Mr. Piekert was therefore one of the pioneers in the use and sale of this aromatic ingredient, which originated in Asia. Continue reading Salmundo →

BELGA @Sofitel

30. May 2025@erikskitchen, Asia, Asia, Bangkok, Hotels, Interviews, Meet the Chef, Recipes, Restaurants, Thailand, Thailand#foodadvisorblog, Asien, Bangkok, Restaurant, ThailandErik Seidel

I got to know BELGA shortly after the opening on the recommendation of a good Bangkok friend. This Bar & Brasserie with Belgian charm, Belgian beers and culinary highlights of Belgian cuisine is the real address to feel good. Continue reading BELGA @Sofitel →

Yam Moo Yang from Duroc

1. May 2025@erikskitchen, BBQ Corner, ESPAÑA ORIGINAL, Recipes#cooking, #cookingwithlove, #culinarychefsportal, #deliciousfood, #dinnerathome, #dinnerwithfriends, #eatwell, #eeeeeats, #essenmachtglücklich, #essenmachtspass, #essenmitgenuss, #foodadvisorblog, #foodblogger, #foodblogger_ch, #foodblogger_de, #foodgasm, #foodiesofinstagram, #foodlover, #foodporn, #getinmybelly, #GoodFoodGoodMood, #kochenmachtfreude, #kochenmachtspass, #kochenmitliebe, #kochkunst, #leckeressen, #liebegehtdurchdenmagen, #meet, #meetup, #munchies, #pork, #porkshops, #steak, #steaklover, #steakporn, #steaks, #vivaespanaoriginal, @erikskitchen, Animal Welfare, BBQ, BIO, Chef, Chefkoch, duroc, Fleisch, Fleisch Fleisch, Food, Google Maps, Grill, Local Guides Connect, Produzent, Recipes, Rezepte, Ribs, Rippchen, Schwein, TierwohlErik Seidel

As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic. Continue reading Yam Moo Yang from Duroc →

Tasos Andriotis – Chef of the Rose Garden Restaurant & Angsana Corfu

5. March 2025@erikskitchen, Europe, Greece, Meet the Chef, Restaurants#foodadvisorblog, #greece, Chef, Chefkoch, Europa, Griechenland, Hotel, RestaurantErik Seidel

Tasos Andriotis is one of the most famous chefs in Greece. Just a few days ago, he and his team received the Award of Modern Greek Cuisine 2022 in Thessaloniki. The team was honoured for their achievements regarding the Rose Garden Restaurant in Moraitika on Corfu. Continue reading Tasos Andriotis – Chef of the Rose Garden Restaurant & Angsana Corfu →

Nicolas Basset – former Executive Chef of Sofitel Bangkok Sukhumvit & Chef of Belga Rooftop Bar & Brasserie

28. September 2024@erikskitchen, Asia, Asia, Hotels, Interviews, Meet the Chef, Recipes, Restaurants, Thailand, Thailand#foodadvisorblog, Bangkok, Chef, Chefkoch, Hotel, Restaurant, ThailandErik Seidel

Nicolas Basset – Chef Nico – is one of the most innovative chefs I have ever met. Before he started the BELGA project at Sofitel Sukhumvit, he was already sous chef at the MGallery Sofitel VIE Hotel.

The cuisine of the VIE Hotel enjoys an excellent reputation for a reason – for many years now, chefs of rank, name and stars have been coming here to set new highlights and pass on their knowledge.

Since the beginning of 2020, Nico has not only been head chef at BELGA but has also risen to the management level of the Sofitel Bangkok Sukhumvit with the position of executive chef – congratulations.

Continue reading Nicolas Basset – former Executive Chef of Sofitel Bangkok Sukhumvit & Chef of Belga Rooftop Bar & Brasserie →

Tom Köffers – Chef at Surf & Turf by Soul Kitchen in Phuket Town

23. September 2024@erikskitchen, Interviews, Meet the Chef#foodadvisorblog, Chef, Chefkoch, Phuket, Restaurant, ThailandErik Seidel

When it comes to innovative food and unique textures, Chef Tom Köffers from Surf & Turf is a constant on Phuket. There may be many chefs who are able to convince – but Tom is able to do this with the most minimalist of requirements. Continue reading Tom Köffers – Chef at Surf & Turf by Soul Kitchen in Phuket Town →

Gut Bressau

20. June 2024@erikskitchen, BBQ Corner, Gut Bressau, In-House Exhibitions, Recipes#foodadvisorblog, Animal Welfare, BBQ, Fleisch, Hausmesse, In-House Exhibitions, Supplier, TierwohlErik Seidel

In recent years, Polish heifers on German plates have become a real insider tip – often the ideal conditions for breeding and keeping them are unjustly misjudged regarding our direct neighbour. The exclusive supplier R&S therefore showed the right instinct when they started out with heifer meat from Gut Bressau. Continue reading Gut Bressau →

Meet the Chef

25. May 2024@erikskitchen, Meet the Chef#foodadvisorblog, Chef, ChefkochErik Seidel

With “Meet the Chef” I have fulfilled a long-cherished wish of my heart. For many years I have appreciated cooking sessions – just as musicians love to hold jam sessions. Continue reading Meet the Chef →

Jackie Amorn Prechawathanawong – Executive Chef at Mövenpick Resort Khao Yai

17. May 2024Meet the Chef#foodadvisorblog, Chef, Chefkoch, Google Maps, Kao Yai, Mövenpick, Recipes, Restaurant, ThailandErik Seidel

While visiting the wonderful Mövenpick Resort in Kao Yai, right in the heart of Thailand, I met the young and inspiring Executive Chef Amorn Prechawathanawong – Jackie for short. Continue reading Jackie Amorn Prechawathanawong – Executive Chef at Mövenpick Resort Khao Yai →

Duroc – Chops

11. April 2024@erikskitchen, BBQ Corner, ESPAÑA ORIGINAL, Recipes#foodadvisorblog, Animal Welfare, BBQ, Fleisch, Grill, Hausmesse, In-House Exhibitions, Mest, Premium, Supplier, Tierwohl, VertiebErik Seidel

It is certainly hard to avoid that you notice how much I am a fan of the Spanish Duroc pig. Very, very early on – when I was still going to school every morning through my grandfather’s butcher’s shop, pig still tasted like pig. Continue reading Duroc – Chops →

Tampopo – It’s how I discovered my Love affair with noodle soup

10. April 2024@erikskitchen, Recipes#foodadvisorblog, Asien, Liebe, Restaurant, Suppen, ThailandErik Seidel

Hello dear reader

Have you ever heard of the film “Tampopo” – It’s how I discovered my Love affair with noodle soup. Today I want to share with you my interest in noodle soups and street kitchens and why I love sharing my experiences with you. Continue reading Tampopo – It’s how I discovered my Love affair with noodle soup →

Larded Leg of venison

23. February 2024@erikskitchen, Black Garlic, CheckIt, Recipes#foodadvisorblog, Anbieter, Black garlic, Producer Producer, Produzent Produzent, Schwarzer Knoblauch, SupplierErik Seidel

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 →

TOMRA 2022 – The Interview

13. December 2023@erikskitchen, Events, Fruit Logistica Berlin, International Green Week Berlin, Interviews#foodadvisorblog, Berlin, BIO, Event, Frucht, Fruit, FRUIT LOGISTICA, Obst, Organic, Producer, Produzent, Sortierung, Supplier, VeranstaltungErik Seidel

First of all, a quick info on my TOMRA interview partner at FRUIT LOGISTICA 2022 in Berlin.

Ken Moynihan, a native of Ireland, has been CEO of TOMRA Processed Food since January 2021. He is an absolute team player and brings to the company more than a decade and a half of experience in leadership roles in high-growth, transformational and scaling structures.

In addition to outstanding technical expertise, Ken consistently exudes positive life energy that has motivated his teams to award-winning high performance over the years. Ken is the Global Player personified and has worked, lived and been inspired by different cultures in South Africa, USA as well as New Zealand. Prior to joining TOMRA, Ken was CEO of Compac, the global leader in fresh fruit sorting technology, which TOMRA acquired in 2016. Continue reading TOMRA 2022 – The Interview →

Extremadura – Duroc Ribs

1. December 2023@erikskitchen, BBQ Corner, CheckIt, Fleisch Rebellen, Recipes#fleischrebellen, #foodadvisorblog, Animal Welfare, BBQ, BIO, Chef, Chefkoch, duroc, Fleisch Fleisch, Grill, Produzent, Recipes, Rezepte, Ribs, Rippchen, Schwein, TierwohlErik Seidel

As I’m sure you’ve all heard by now, when it comes to pork, I’m a real Duroc lover. In terms of taste, I now prefer a well grilled Duroc tomahawk better than beef, but it should be 100% Duroc if possible. Continue reading Extremadura – Duroc Ribs →

Self made Limoncello

1. November 2023@erikskitchen, Drinks, Recipes#foodadvisorblog, Drinks, Getränke, Likör, Limoncello, Liqueur, StoriesErik Seidel

Not yet a present – there is still time until Christmas!

If you liked the recipe for the pizza dough, you might have the time for a longer project – it’s worth the effort. To go with the Italian food, of course, you also need some “Sun of Sicily” to finish off – what could be better than a real limoncello?

Here’s a recipe for it – of course there’s much more possible with this base…have fun! Continue reading Self made Limoncello →

Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket

19. October 2023@erikskitchen, Meet the Chef#foodadvisorblog, Chef, Chefkoch, Hotel, Restaurant, ThailandErik Seidel

Bastian Ballweg has been Executive Chef of The Pavilions Phuket since March 2022 and is also the chef of the Firefly restaurant located on the hotel grounds. He previously worked – for a good four years – as Executive Chef at the Marriott Nai Yang – Resort and Spa, which is also located on Phuket. Continue reading Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket →

Angsana Corfu

20. August 2023@erikskitchen, Europe, Greece, Hotels#culinarychefsportal, #eeeeeats, #foodadvisorblog, #foodblogger, #foodblogger_ch, #foodgasm, #foodlover, #getinmybelly, #GoodFoodGoodMood, #greece, Accor, Corfu, Europa, Food, Griechenland, Hotel, KorfuErik Seidel

Travelling in pandemic times is sometimes a difficult undertaking, but what can you do if you need a break from your daily work routine or home office to recharge your batteries and escape from your “four walls” after a long time. Continue reading Angsana Corfu →

SCOTLAND HILLS

11. August 2023@erikskitchen, BBQ Corner, Events, In-House Exhibitions, Recipes, SCOTLAND HILLS#foodadvisorblog, Anbieter, Animal Welfare, Berlin, BIO, Deutschland, Fleisch, FRUIT LOGISTICA, Germany Germany, Meat, Obst, Organcic, Organic, Produzent, Tierwohl, Veranstaltung, WurstErik Seidel

The premium beef of the brand SCOTLAND HILLS carries the label “Scotch Beef” and is produced according to high standards. On the one hand, the farms are regularly inspected by the Scottish animal welfare organisation SPCA on a voluntary basis and in unannounced spot checks. Thus, ethical breeding and rearing has been guaranteed in Scotland for many years – farms that violate the guidelines can be closed down without further ado. Secondly, the quality of all meat products is checked by Quality Meat Scotland. Continue reading SCOTLAND HILLS →

Albert Rauch In-House Exhibition

10. August 2023@erikskitchen, Events, In-House Exhibitions#foodadvisorblog, Anbieter, Animal Welfare, Fleisch, Hamburg, Hausmesse, In-House Exhibitions, Producer, Produzent, Supplier, Tierwohl, Veranstaltung, WurstErik Seidel

At the beginning I have to admit it right away – I am a true meat lover. Basically, I love almost every kind of meat, whether beef, pork, lamb, game, poultry or even fish – everything has its charm for me. Continue reading Albert Rauch In-House Exhibition →