Augora FermenteJun 244 minRisotto with bone marrow & black garlicCulinarily speaking, we Austrians like to think we are quite advanced in the game. Only Italian and French cuisine are given a certain...
Augora FermenteJun 242 minTartar with red beet koji charcuterie"Thomas, beetroot" shows up on my phone when Thomas Marquart calls. By now, we all just call him "Rauna." There are many Thomases, but...
Augora FermenteJun 243 minLacto-fermented pickles - sour gherkinsNear my parents' home lies the Eferding Basin. In ancient times, a sea must have existed there, known as the Molasse Sea according to...
Juliana LutzJun 242 minUmami-Liquid Breakfast-PorridgeUmami Liquid is a fermented rice milk, known as Amazake in Japan, which roughly translates to "sweet sake." The Koji used for...