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
Since there are real Prime-Steaks (RibEye on the bone) in the Blockhouse, our visit has basically become a ritual. In the meantime, I’ve probably already eaten about 50 kg of it there on my own…and if you add the colleagues, I am sure we reached more than 200 kg at all, at a price of about 49.- Euro for the grilled kilo in the restaurant completely fair. Continue reading Block House Hamburg main trainstation
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
The Finnish family business in Hirvensalmi called JÄRVI-SUOMEN KALATUOTE OY, or Järvi-Suomen for short, convinced me at this year’s International Green Week in Berlin with products that I actually didn’t even have on my agenda – canned fish. Continue reading Järvi-Suomen
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
The Richmond Hotel is located away from the crowded centre of Bangkok, not far from the Chao Phraya River. If you stay here, you will definitely escape the massive smog of the city centre, but there are still plenty of opportunities for activities. Not far away from the hotel there are some shopping malls, many small restaurants, a very nice park and also Wat Suan Kaeo – a not overfrequented temple with a beautiful garden – here one notices visitors as well as inhabitants quickly that it is more relaxed than in the dependency in the city centre. Continue reading The Grand Richmond Hotel
The restaurant Sale e Pane is not too big, but it has an outdoor area that is especially enjoyable in good weather and this Italian in the heart of Steglitz is always well visited. That’s why we advise you to make reservations in advance, preferably by phone. Continue reading Sale e Pane Berlin
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
At the invitation of the Aachen wine dealer Aix Vinum, we had the opportunity to take a closer look at the WINEfair berlin 2017. A fair completely to our liking – in contrast to many other fairs nowadays, we were offered all kinds of opportunities to gather our own culinary experience without having to order wise wines at once – which in our opinion should also be the appropriate credo of an end consumer fair. Continue reading WINEfair berlin 2017
At the BIOFACH 2020 in Nürnberg I had the pleasure to meet Taina Laitinen – one can justifiably claim that she is a luminary in the field of “sweets”.
With the fruity products of Vavesaaren Tila, the Finnish Vavesaari Estate Oy from Hartola mainly produces sweet delicatessen products based on berries – only wild berries are “put into the pot” here. Continue reading Vavesaaren Tila
Black garlic is not a specific variety whose cloves are naturally black. Neither is it smoked garlic – the colouring of the cloves is due to the production process, which takes varying lengths of time depending on the producer. You have surely read more about this in the leading article on black garlic – if not, do so before you look at the producers and their variations of black garlic! Continue reading Producers & Suppliers
Ahlbeck belongs to the municipality of Heringsdorf and is the easternmost of the three imperial spas on the island of Usedom. We decided to visit Usedom and after we had seen Ahlbeck we spontaneously stayed at Das Ahlbeck. Continue reading Das Ahlbeck
For a long time, we were thinking about which steakhouse would be next on the agenda – on Wednesday, January the 27th it was time for the Danish steakhouse called MASH. Continue reading MASH
La Famiglia in Hamburg’s St. Georg district is a constant address for authentic Italian food in the Hanseatic city. As soon as you enter the small restaurant you have arrived in Italy. The charm of the premises corresponds to that of Italian pizzerias as we know them from the seventies. Especially the walls are plastered in a very memorable way and the decoration is based on pictures of the family or long-gone times. Continue reading La Famiglia
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
The Lee Hu Doichang Café is one of the best places in Chiang Rai to sit back and relax with a tepid priest and enjoy something culinary. The café is located away from the bustling centre of the city – about fifteen minutes by car from the Central Festival. Continue reading Lee Hu Doichang Café
In this article I will tell you about some of the exhibitors whose products and ideas surprised or even fascinated me – however, I did not have time to inform myself in detail about them during BIOFACH. Continue reading On the road at the BIOFACH 2020
I’ve loved ribs since my earliest childhood – although it was mostly pork ribs – especially when they came from the grill. Differently than with the ribs of the cattle, there were then rather times braised by my granny… Continue reading Short Rib Session
Arctic Sparkle is a non-alcoholic sparkling wine product of the family business Saimaan Marjamarkkinointi (Saimaan Marjamarkkinointi Oy) based on Finnish cloudberries. The small but fine company was founded in 2004 and since then has been producing a variety of products. What all products have in common is that the raw materials used in their production come from Finnish nature. Continue reading Arctic Sparkle