Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
Endlich! Nach einer bedauerlich langen Corona-Pause geht es mit den legendären Kochkursen bei Lauterbach Schaap Profi-Küchenstudio mitten in Frankfurt am Main wieder los. Legendär, weil sie – und Bernd – zu einer Art Institution für die Feinschmecker in Frankfurt und Umgebung geworden sind. Hier ist jeder willkommen, der eine Leidenschaft für gute Zutaten, für das …
On this occasion I had to use the trick with the copper coin in a decanter (somehow this aerates reductive red wine and removes the bound sulphur / bad eggs character) but after this, we were happy bunnies. Roland Velich is an extraordinary winemaker from Burgenland by the Neusiedlersee in Austria with its warm Pannonian …
Somebody somewhere said that life was too short to stuff a mushroom. I guess the same is true for courgette flowers. But if you happen to find yourself in a little restaurant anywhere in the world and they offer stuffed courgette flowers on the menu, then you would be mad not to order them. These …
A true love story. Australian girl (not quite from the outback) learns how to make wine in Australia, then comes over to Europe, works for a large Italian wine company, falls in love with her client and moves lock, stock and barrel to the outback of Puglia. Two children, one dog and a small wine …
Old dog learns new tricks: Mathilde shows Burnt the Chef how to make two local pasta specialties from Puglia. And the results are delicious…….
The Nahe Valley is one of the smallest of Germany’s thirteen wine-growing regions. Listen to Alison telling us about some of the Rieslings and other wines grown there from top grower, Martin Korrell of Weingut Korrell Johanneshof in Bad Kreuznach. The wines tasted are: Kirschheck Riesling, Paradies Riesling and Steinmauer (Grauburgunder, Weissburgunder & Chardonnay).
There is probably about half an hour before our guests arrive. Of calm before the storm. The food has been prepared to the point of „ab Abruf“ (no idea how to translate that – basically it is the point at which the order for the food is called out). The bottles have all been opened …
We love cooking-from-scratch and those true slow food principles of regional and seasonal. Just 4.1 kilometers separates Jürgen Hofmann’s wine estate in Appenheim from Franz Steeg’s asparagus farm in Ober-Hilbersheim, two gems from Rheinhessen. You, dear reader, have probably never heard of either of these two places. That is not really surprising given that Appenheim …
Bernd’s grandma was a good cook – and was also the inspiration for Bernd’s cooking career (it certainly didn’t come from his mother, who had four hungry children to feed and very little time, although Alison has to admit her mother-in-law’s hazelnut cake is probably the best on the planet). In winter she used to …
When chefs are in flow, their faces are directed at the food, the head tilted down to survey the plate and yet with eyes in the back of their head to see what is going on and who isn’t doing what they are supposed to be doing. This is Bernd in flow at one of …
