We arrived in the morning with the Interislander Ferry from Wellington on the South Island of New Zealand. Already the entrance to the South Island revealed the breathtaking nature that this part of New Zealand has to offer. An optical foretaste with green hills, almost like in the Shire. Continue reading The Mussel Pot
It wasn’t long ago that I had the SCOTLAND HILLS Cowboy Steak on the grill – today I wanted to know how delicious the entrecôte of this brand is. With foresight I had ordered a piece of entrecôte of almost 1.5 kg together with the rack of lamb, so it was just right. As always, I took the meat out of the cooler a good hour before use, removed the foil and patted it dry. Continue reading SCOTCH Entrecôte
Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets and Penne Nere Rigate
For 4 persons
Difficulty Level: Easy
Expenses: 7-12 Euro
Time Effort: 30 minutes Continue reading Black garlic butter
After the second attempt to bake a proper, 100% rye sourdough bread, we unfortunately again did not succeed as desired. There was still no optimal result, so it was time to distract ourselves with a success story. Continue reading Country bread Italian style
The young bull meat of the brand Maxi France comes exclusively from France and impresses with its special tenderness. The beef breeds from which the young bull meat comes are the meat and dual-purpose beef breeds Charolais, Blonde d’Aquitaine, Normande, Limousin, Salers, Montbéliarde and their crossbreeds. The suppliers are handpicked on site and employees are often on the road in France to visit the farms and to check that everything is in order. Continue reading Maxi France