Tag Archives: Recipes

Terpen-Hunter

5. May 2026@erikskitchen, CheckIt, Events, Mary Jane, Recipes#aromen, #foodadvisorblog, #foodporn, #munchies, Mary Jane, Recipes, Rezepte, Terpene, Terps, VeranstaltungErik Seidel

THE TERPENE HUNTER – IN SEARCH OF THE FLAVORS OF TOMORROW

A terpene hunter is neither a traditional chef nor a conventional flavor technologist. They operate at the intersection of gastronomy, sensory science, and applied chemistry, driven by one goal: discovering and shaping new flavor experiences. Continue reading Terpen-Hunter →

Mavroudis Olive Oil

14. December 2025CheckIt#aromen, #foodadvisorblog, #greece, Anbieter, BIO, Chefkoch, Google Maps, Green Week, Griechenland, Grüne Woche, Organic, Producer, Produzent, Recipes, RezepteErik Seidel

Mavroudis Olive Oil is one of the most respected olive oil producers on the globe. Every year, the oils win gold medals and other prizes all over the world – be it Berlin, Athens, London, New York, Canada or even Italy – hardly any other oil makes it to the top places so consistently…and you can taste it! Continue reading Mavroudis Olive Oil →

Penne Nere Rigate

31. October 2025@erikskitchen, Black Garlic, Recipes#foodadvisorblog, Black garlic, Recipes, Rezepte, Schwarzer KnoblauchErik Seidel

Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets, and Black garlic butter

Penne Nere Rigate

For 2 persons

Difficulty Level: Easy

Expenses: 8-12 Euro

Time Effort: 45 minutes Continue reading Penne Nere Rigate →

New sensory territory

23. July 2025@erikskitchen, Events, Interviews, Mary Jane, Recipes#aromen, #foodadvisorblog, #foodporn, #munchies, Mary Jane, Recipes, Rezepte, Terpene, Terps, VeranstaltungErik Seidel

A New Trade Fair – A New World of Flavours

The 2025 trade fair season at Messe Berlin initially began for me with familiar formats. Events such as FRUIT LOGISTICA, the International Green Week, and the WEINmesse Berlin have long become fixed constants within my culinary trade-fair calendar. Continue reading New sensory territory →

Yam Moo Yang from Duroc

1. May 2025@erikskitchen, BBQ Corner, ESPAÑA ORIGINAL, Recipes#cooking, #cookingwithlove, #culinarychefsportal, #deliciousfood, #dinnerathome, #dinnerwithfriends, #eatwell, #eeeeeats, #essenmachtglücklich, #essenmachtspass, #essenmitgenuss, #foodadvisorblog, #foodblogger, #foodblogger_ch, #foodblogger_de, #foodgasm, #foodiesofinstagram, #foodlover, #foodporn, #getinmybelly, #GoodFoodGoodMood, #kochenmachtfreude, #kochenmachtspass, #kochenmitliebe, #kochkunst, #leckeressen, #liebegehtdurchdenmagen, #meet, #meetup, #munchies, #pork, #porkshops, #steak, #steaklover, #steakporn, #steaks, #vivaespanaoriginal, @erikskitchen, Animal Welfare, BBQ, BIO, Chef, Chefkoch, duroc, Fleisch, Fleisch Fleisch, Food, Google Maps, Grill, Local Guides Connect, Produzent, Recipes, Rezepte, Ribs, Rippchen, Schwein, TierwohlErik Seidel

As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic. Continue reading Yam Moo Yang from Duroc →