Today I would like to introduce you to one of my favourite appetizers – grilled watermelon with goat’s cream cheese, crisp lamb’s lettuce and a honey-carrot thyme dressing. Continue reading Melon with goat cheese
Tag Archives: Recipes
Terp Jams
Jams with Tonka Bean and/or Tahitian Vanilla and Terpenes
It doesn’t happen very often that we make jam – but once a year, when our grapes are ripe, the time has come.
Cali Terpenes | Álvaro
Álvaro Bahillo Villarte is the Sales Manager at Cali Terpenes S.L. Holding a Master’s degree in Biodiversity, the biologist seamlessly combines his passion for natural sciences with strategic sales. He advises companies worldwide on how to successfully integrate premium, purely botanical terpene profiles across various industries, ranging from aromatherapy to vaping.
Why Terpenes Are Relevant Now
Contextualizing a Silent Sensory Shift
Flavors have always been a central steering tool in the food industry. Sweetness, acidity, bitterness, and umami structure products, markets, and consumption habits. Continue reading Why Terpenes Are Relevant Now
Lemon Tonic
Cucumber-Dill Dressing
Lavender-Honey Cream
Tasting Like a Pro – Manresa & Remedios
To capture the full complexity of products like Manresa Honey or Remedios Chocolate, simple tasting is not enough. We use the “3-S Method”: See, Sniff, Melt (Sehen, Schnuppern, Schmelzen). Continue reading Tasting Like a Pro – Manresa & Remedios
Terpenes & Thermo Whip
Terpenes in the iSi Thermo Whip – Carrying Aroma with Precision Instead of Letting It Vanish
Terpenes are volatile, highly potent, and sensorially mercilessly honest. Anyone wishing to utilize them in the iSi Thermo Whip is not entering a playground, but rather working at the intersection of flavor chemistry, lipid binding, and temperature control. It is precisely here that it is decided whether a foam carries elegantly – or whether precious aromas simply disappear. Continue reading Terpenes & Thermo Whip
HANF.com | Alexander
Alexander Cerveny, CEO @ Hanf.com – He comes from an IT background and, together with his family and around 50 employees, is trying to offer HANF.com customers a one-stop shop for all aspects of the cannabis plant, both online and in 13 stores. The therapeutic success of cannabis extract in treating his grandmother’s Alzheimer’s disease laid the foundation for this no longer so small start-up. Continue reading HANF.com | Alexander
Humboldt Seeds | Ben Lind
Ben Lind, Chief Science Officer at Humboldt Seed Company, has been intensively involved in the cultivation and breeding of cannabis in Northern California for more than 12 years. Continue reading Humboldt Seeds | Ben Lind
Humboldt Seeds | Nathaniel
Nathaniel Pennington, founder and CEO of Humboldt Seed Company, has been breeding cannabis for over 20 years and is committed to the restoration of rivers and the reintroduction of salmon stocks in Humboldt County. Continue reading Humboldt Seeds | Nathaniel
Why Terpenes?
Terpenes in the Food Industry: The End of Sensory Boredom
In my introductory post for Mary Jane 2025, I already got you tuned into terpenes and their use in flavoring food and beverages. Now, I want to dive deeper into my motivation behind this topic. Continue reading Why Terpenes?
Terpen-Hunter
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
Dutch Passion | Francesco
Francesco Sasso, Sales Manager at Dutch Passion – Francesco’s passion for cannabis took root in the European Alps, where he began as a guerrilla grower, driven by curiosity and admiration for the plant.
That early dedication soon evolved into a professional career in legal cultivation. Since joining Dutch Passion in 2014, he has spent nearly two decades traveling across continents, sharing expertise, learning from growers worldwide, and nurturing a lifelong commitment to the advancement of cannabis cultivation and culture.
Mavroudis Olive Oil
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
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
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
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
Jackie Amorn Prechawathanawong – Executive Chef at Mövenpick Resort Khao Yai
While visiting the wonderful Mövenpick Resort in Kao Yai, right in the heart of Thailand, I met the young and inspiring Executive Chef Amorn Prechawathanawong – Jackie for short. Continue reading Jackie Amorn Prechawathanawong – Executive Chef at Mövenpick Resort Khao Yai
Extremadura – Duroc Ribs
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
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