Puntastic Fermentation: 35 Sourdough Starter Name Ideas
I’ve always considered sourdough starters to be the ideal pet. They need love and food about once a week, and the rest of the time, they do their thing, until…
Gourmet Stories
53 posts
Steinbeisser Experimental Gastronomy x Healthy Boy Band: excitement, one spoonful at a time
A couple of weeks ago, Steinbeisser Experimental Gastronomy hosted their first pop-up dinner in Vienna. I had reserved my seat over half a year ago, so you can imagine just…
Fragmente: bringing the food and music of Romania’s past into the future
Throughout history, food has been far more than just sustenance. It has been a defining element of our culture. And yet, our busy city life and current consumer habits have…
Ralph, the cigar smoking lobster
There was once a lobster who liked to smoke cigars. His name was Ralph. His lobster friends told him to quit many times, but he never listened to them. Because…
If I were champagne – a poem of sorts
If I were champagne If I were champagne, I would sparkle with joy every day. If I were champagne I would flow through your veins, tickling the inside of your…
The science and history of chilli peppers: an introduction for amateur chilli heads
Discover the exciting science and history of chilli peppers: what makes a jalapeno differ from a habanero, why are they spicy, and how can you grow them?
Christian Tschida – Stories from one of Austria’s Best Natural Winemakers
About a month ago, I was lucky to meet Christian Tschida at a wine and food pairing event. The guests, (mostly) fellow winemakers, treated him like a celebrity of sorts,…
Steinbeisser Experimental Gastronomy: when food, art and sustainability meet with elegance and playfulness
Discover the Steinbeisser Experimental Gastronomy dinner series, where sustainable food meets ingenious tableware in a unique setting.
Ikoyi London – through the eyes of a restaurant strategist
Those of you who follow me on Instagram may have already seen my most recent posts with insights from Ikoyi. The West African, Michelin star restaurant in the centre of…
Experimental Recipe #1: Offal, cheese whey, lovage, buckwheat, mustard
There’s a whole lot of cooking I’ve been doing over the past year that I never documented beyond my personal recipe notebook. So here it is, the first article of…
Time to relax: eating for the sake of enjoying food
The time of pompous tables, rows of cutlery and never ending table manners is over, unless you’re a politician or some kind of royalty. Even fine dining has moved away…
Berries and Spice on the Half a Dozen Hospitality podcast
A while back Brad Bodnarchuk from the Half a Dozen Hospitality approached me and invited me to be a guest on his podcast. Of course I immediately said yes, and…