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 Blockhouse Hamburg Central Station
The 100% Spanish Duroc pork of the brand ESPAÑA ORIGINAL is something great. In my opinion, the Duroc pork clearly is ahead by a “pigs’ nose” in terms of taste compared to the Ibérico. It is evenly marbled and – when handled correctly – therefore it always remains juicy, but has considerably less “disturbing” fat than the Ibérico pork. Continue reading ESPAÑA ORIGINAL
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