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
Tag Archives: #foodadvisorblog
Self made Limoncello
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
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
The Mussel Pot
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
Angsana Corfu
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
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
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
MERANO bacon (Speck)
South Tyrol has been a reliable source of excellent bacon and sausage products for centuries, which is why many professionals in the field of bacon and ham production come from this part of Italy. Especially the ideal air conditions there have always been a guarantee for the optimal maturing of air-dried meat & sausage products. Continue reading MERANO bacon (Speck)
Innovation Award 2022
This year, the Innovation Award at FRUIT LOGISTICA was once again a real magnet for visitors. However, the setup for the presentation of the Innovation Award participants was different this time from that of previous years.
Messe Berlin had decided to set up the associated stands in Hall 20. This was a wise decision, especially due to the always poor acoustics and proximity to the trade fair catering at the previous location in front of Hall 21, because now visitors could devote themselves to the innovators’ presentations in a much more relaxed manner.
We begin our brief overview of this year’s participants, including a profile, with the winner of the FRUIT LOGISTICA 2022 Innovation Award.
Mussels in tomato and white wine broth
SCOTCH Entrecôte
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
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
Mollydooker – the Beginning
Until the year 2005 I had basically only very few points of contact with wine and then almost exclusively – as described at the beginning of In Vino Veritas – with the “reds”. The first bottles – the ones that were my taste buds for Australian wine, were two bottles of Pertaringa (Shiraz) from the year 2000. Continue reading Mollydooker – the Beginning
FRUIT LOGISTICA 2023
Expectations for FRUIT LOGISTICA 2023 were high and we wondered whether the motto “All in ONE” could make it the same as it once was before the pandemic.
Continue reading FRUIT LOGISTICA 2023
Sofitel Sukhumvit
Bangkok is worth a trip and not just – as sung by the band Alphaville – for one night. During my stays in Thailand over the past few years, I have tried to keep my time in the capital as short as possible – the hustle and bustle definitely didn’t seem to be conducive to relaxation. Continue reading Sofitel Sukhumvit
Let’s Sea Restaurant
I visited the Let`s Sea Restaurant on the recommendation of a good friend from Hua Hin – in fact, I stayed at the resort. It soon turned out that the proximity to this very good restaurant was a big advantage and this was not only due to the discount for resort guests. Continue reading Let’s Sea Restaurant
Larded Turkey mallets
Larded Leg of venison, Mussels in tomato white wine broth, Penne Nere Rigate and Black garlic butter
Turkey mallets with black garlic and jolly mushrooms
Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok
During my short visit to the Richmond Hotel Bangkok I had the great luck to meet Chef Maew Pratumthip Trakoonsri. She is in charge at the Richmond Hotel when it comes to fine pastries, cakes, pies or any kind of dessert. Continue reading Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok
Black garlic butter
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
Country bread Italian style
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
Maxi France
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
VIKINGYR
VIKINGYR lamb from Iceland is a very speciality. Lamb in itself is tender, but the lambs of this brand, which have all grown up on Iceland without exception, are not only literally “buttery tender”. Their meat also has a high proportion of fatty acids (omega-3), so it doesn’t necessarily have to be fish if you want to eat a healthy diet in terms of fat.
Continue reading VIKINGYR
Pizza @home
What else is there to do but to become creative in the kitchen during these times? I spontaneously set about finding a pizza dough that would allow me to make a great pizza even at the low temperatures of our home ovens. Continue reading Pizza @home