The Original Black Garlic brand is at home in England – the producing company is a family business with about 12 years of experience in black garlic. It all started in 2008 when Katy got to know and love this garlic variety in Asia. Her brother Richard was quickly on fire for this project, and according to the FAQs he became the “Willy Wonka” of the black garlic. Continue reading The Original Black Garlic
The Finnish company Aten Marja Oy – ATEN for short – was founded in 1997 and is based in Hietanen, not far from Mikkeli, producing direct berry juices. There is a small outlet with an attached café right next to the production plant in Hirvensalmi. Continue reading Aten Marja Oy – Natural Juice
PullmanChef Bunmee Nueangchaiyos – everyone calls him Chef Sorn – was the head chef of the Arcadia Elements Restaurant and sous-chef of many culinary events and functions at the wonderful five-star hotel pullman Arcadia Phuket.
It was a great pleasure for me to get to know him better in the short time we spent on Phuket. His friendly, open and always interested nature is more than a trademark. Continue reading Bunmee Nueangchaiyos – former Head Chef Arcadia Elements Phuket
At some of the trade fairs I have already visited this year, there were topics that at first glance only slightly touch on the culinary aspect, but which are nevertheless important from my point of view.
At the International Green Week 2020, for example, I have already seen many producers of new types of packaging, compostable crockery and humidification systems for the retail trade, in addition to exhibitors for food and drink. Continue reading TOMRA – Easy Sorting
Natividad Vaquero Cabello de Alba is the marketing supervisor of La Abuela Carmen and supported me ad hoc with some products & recipe ideas for this article. La Abuela Carmen produces the black garlic itself – also organically grown. Continue reading La Abuela Carmen
After the many barbecues during the last days, it was time to take something out of the oven and onto the table. So, the fresh Icelandic leg of lamb came just in time – here my recipe for a delicious and uncomplicated dish:
Continue reading VIKINGYR Leg of lamb
Here is the absolute classic when it comes to conjuring up fresh bread on the table in no time at all. An honest white bread – without any frills – which simply tastes best fresh. Continue reading White wheat bread
I had the good fortune to get to know chef Teemu Kaijanen better at the International Green Week. Teemu is a chef with heart and soul – he was born in Lappeenranta, in south-eastern Finland – and even as a child he was sure that cooking would be his profession. Continue reading Teemu Kaijanen – Head Chef of the Finnish Vaiha in Mikkeli
The meat of the German marketing company BIOPark Markt GmbH from Malchin in Mecklenburg-Vorpommern, which was founded in 1994, has no equal. The meat offered for tasting at BIOFACH 2020 was of the finest quality. The first impression alone when looking into the – let’s call them “showcases” – was promising. The “gems” were already visually appealing and for anyone who has dealt with meat to a limited extent, the BIOPark Markt GmbH booth exerted a special attraction. Continue reading BIOPark Markt
Somehow it was time again, for another bread variation – a kilo of the good organic spelt flour was still quite innocent in the pantry and the Mortadella cried out for a good fresh white bread. Continue reading Organic spelt tin loaf