Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
Austrian cuisine is hearty. It’s mountain food: the sort of calorie intake that is allowed because you have just had a massive calorie outpouring climbing up and down the mountain. This is the savoury version – potato dumplings which, when cut open, reveal pork scratchings in a rich sauce, topped with crisp fried onions. Add …
Yum! Possibly not the most professional of tasting notes but this single vineyard Oregon Pinot Noir from Willamette Valley was gorgeous. Totally „a point“ (2017 vintage) and showing that wonderful rotty, undergrowth, sous-bois style that I love. To look at the wine, many would dismiss it: too light, too much browning, obviously not holding up …
The professional chef world is a small one. Bernd met up with Andreu Genestra, Michelin starred chef in Palma de Mallorca. Andreu has worked with some of the world’s greatest chefs, with stints at Arzak and El Bulli, amongst others. His Aromata Restaurant in the heart of Palma’s old town is a low-key interpretation of …
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 …
