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Exploring the restaurant industry from the inside out
Berries and Spice is a space dedicated to the restaurant industry, to professional chefs and restaurant managers. You will find business insights, trend reports, recipes, interviews and more, all with a focus on culinary innovation.
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berriesandspice
Ioana Negulescu
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Why drink natural wine - I am often asked. Because it's full of life (both literally and figuratively), every bottle is unique, and you know that it was produced by people who care for the vineyard, the grapes, the process itself, the terroir, the environment and the animals around. I know that it was produced by people who did not resort to any sort of manipulation and chemicals to obtain a consistent result throughout the years - which is why they put their heart and soul into the vinification process, the grapes were not sprayed with pesticides and other chemicals that are both bad for us and bad for the ecosystem. This bottle from @c__laus that I captured at @weinskandal was the perfect hello to spring: light, fruity, funky and with a colour that perfectly matched my tulips too. 🌷🍷 98 6
¡Viva la revolucíon! How many of you have a weekly food plan? I used to do it religiously before I placed my supermarket order back in my Edinburgh days. Then I became really chaotic and I realised that I would buy ingredients and not use them in time and throw them away. Food waste is one of the worst things one can do, in my opinion. So I instated a weekly food plan again, but rather than going to the market with my plan and list, I buy whatever looks nice and make a plan afterwards. 101 3
Food has the amazing power to bring people together. That is exactly what @marion_j_aus_simmering and @lukas_mraz have been doing every Saturday since December at @woracziczky_gasthaus. This has become a tradition, one that makes lockdown easier, for sure. Today's homemade Käsekrainer hot dog, with homemade buns, mayo and Jerusalem artichoke chips. 👌 Until next Saturday! 95 0
Gorgonzola, gooey, delicious, mildly spicy, salty, delicious gorgonzola. Made in the town of Gorgonzola, near Milan, since (according to some) 800-something AD. I get mine on Saturdays at Karmelitermarkt, then love to have it as a pizza topping, with kimchi. How do you like you gorgonzola? 71 12
A bit of sun and an end of winter kind of feeling - which was abruptly ended by some dark clouds, a bit of rain and, because why not, a few hours of intense snow. 70 0
Saturdays are my favourite days not not only because they're Saturday, but because they're the only day when I voluntarily and happily wake up early and get about a million things done. You've probably figured out that lazing around is my least favourite activity. 🙈 Bike ride, market stroll, long walk, capturing gourmet goodies here and there, and heading for the one and only, king of burgers in Vienna, @lukas_mraz's korean fried chicken burger at @woracziczky_gasthaus, where @marion_j_aus_simmering always greets us with a big smile. This burger has been my Saturday highlight, and I will miss it greatly, until it's back! 😁 125 10
Berries and Spice | Gourmet stories

Gourmet Stories

55 posts

 

If you are a gastronome, with a refined palate and curiosity for all things food, these gourmet stories are for you. Here, I put on my culinary storyteller hat. You will find a wide variety of articles, ranging from opinion pieces, to food science, history and more. You will also come across inspiring projects around food and wine. I write them all, with a lot of care, and still doing my research, just the way I do it in the business articles section. I believe that, unless it’s an opinion piece, every fact needs to be documented. And, after all, by doing so, I have plenty to learn myself.
 
I am hoping this section of the blog will make you more aware of the world of food. This is a gourmet corner, full of stories.
 
Here, you will also find the occasional Berries and Spice update. This will include various features in the media, or insights from behind the scenes.
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A Happyholic Introduction

I figured it was about time I introduce myself and my creative cooking temple. Every day is just another perfect day for champagne – A happyholic introduction My name is…
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