Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
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 …
This was from one of our wine evenings about young growers in Germany who are shaking things up a bit. Eight wines, three courses and lots of fun. Join us for one of our future evenings – see events for more details.
And perfect for vegetarians. This is a simple supper dish is great for during the week when you don’t want to think too much but want something warm and nourishing. Recipe to download (Veggie)
The original spaghetti carbonara: take good quality spaghetti, trenette or linguine (ideally „al bronzo“ ie with a roughed-up surface so that the sauce sticks better), use guanciale (cured and air-dried pig’s cheek, not smoked) and not bacon, please, as well as eggs with additional egg yolks rather than cream, Pecorino cheese (ideally from Sardinia), parsley, …
The perennial problem: how do you make sure your biscuits (to the Brits) or cookies (to the Americans) are roughly the same size? Simple answer: use an ice-cream scoop. These oat and coconut biscuits are crisp on the outside and chewy on the inside. Soaking the currants in rum gives an extra kick. Recipe to …
Store cupboard supper: you know it only too well – that kohlrabi lingering in the veg drawer of the fridge shouting „cook me“ – and the bulk buy of smoked salmon from a couple of months ago taking up too much space in the freezer. This calls for a flight of fantasty from Burnt the …
