KITCHEN STORIES

I don’t like dill. Not with fish, not with cucumbers. Dishes on a menu with dill – not for me. Its “sneakiness” bothers me: how can so little green taste so overpowering? I feel the same way about lovage. Paradoxically, once you drag these herbs into the spotlight, sneakiness turns into brilliance. Everyone who wrinkled their nose at the dill yesterday at lunch, only to end up licking their plate clean, can confirm that. I had bought far too much dill – more than our pickled

Nothing brings back a summer day from my childhood as vividly as having B'soffener Kapuziner. Nothing was more refreshing. Nothing...

Culinarily speaking, we Austrians like to think we are quite advanced in the game. Only Italian and French cuisine are given a certain...

"Thomas, beetroot" shows up on my phone when Thomas Marquart calls. By now, we all just call him "Rauna." There are many Thomases, but...

Near my parents' home lies the Eferding Basin. In ancient times, a sea must have existed there, known as the Molasse Sea according to...

Umami Liquid is a fermented rice milk, known as Amazake in Japan, which roughly translates to "sweet sake." The Koji used for...

Austrians love poppy seeds. On bread buns, so called Mohnflesserl, in desserts, Mohnnudeln, Mohnzelten, Mohntorte. No worries, the poppy...

Mit Hilfe von Miso wird aus dem süßlich, weichem Kürbis ein leicht knusprig, komplexes Gaumenspiel.

As a kid my favorite dessert was cheese cake. In Austria we have a special type of milk product called Topfen - the Germans call it Quark...

I hardly ever eat chicken. The beat up animals out of mass farming ...yak! But on saturdays there is sometimes find a chicken on the...

Rindsknochensuppe mit Shio Koji Angus Brisket

It is hot in Vienna these days and the last thing you want is to create an additional heat source by cooking stews or bone broth....