Roasted and smoky flavors bring momentum to the menus of upscale gastronomy. Oysters, scallops and langoustines end up on the grill – but it’s not just premium products and cuts that are becoming delicacies, but also cuts such as flat iron (shoulder centerpiece) and brisket (boneless beef brisket). One trend is whole grill menus, which are no longer only on the menu in summer, but also in winter.
Vegetables on the grill, spices and other ways of preparing products are strong themes. Smoking vegetables and then processing them into purees, spreads, spice or dip sauces is in. It is also exciting to serve smoked vegetables as gazpacho - the possibilities are endless. The basic requirements are high-quality basic products, know-how and an understanding of indirect and direct grilling and how to deal with the core temperature (resting phase). Tip: Especially for the winter months, spices such as cinnamon, cloves, juniper berries, star anise and allspice are recommended to enhance the winter flavors of curing solutions, sauces and rubs.
The professionals agree. The show effect must remain, at least in part. Guests identify with the process of grilling, which is why the live act creates special emotional moments.
To delight guests even in the colder seasons, a perfect base should be guaranteed, as well as the right cast-iron barbecue utensils. Hot sauces and stews or even waffles. Without cast iron, the outdoor fun won't last long. For fire baskets and that campfire feeling, a Kindling Cracking is ideal. With this fixed upside-down log splitter, you can determine exactly where the wood is split. Experience gastronomy through and through with a table grill, where guests can also lend a hand. Tip: Big Green Egg.
For over 120 years, Haubis has been synonymous with Austrian baking tradition – and trustworthiness. What began in 1902 as a small bakery is now a fifth-generation owner-managed family business based in the Mostviertel region of Lower Austria with around 1,000 employees. Whether in hotels, restaurants, cafés, or canteens, Haubis accompanies the catering industry throughout the day: from breakfast to snacks to evening service.
From a creamy texture to the ideal melt – many factors come together to create real ice cream enjoyment. Hubertus Tzschirner reveals which ingredients, techniques and subtleties are crucial – for everyone who not only loves ice cream, but wants to understand it.
Twice in a row at number 1: Bar Leone from Hong Kong confirms its exceptional position in Asia’s bar scene in 2025. What is behind the myth of the “Cocktail Popolari”? And what does this unpretentious concept for success mean for an industry that oscillates between spectacle and the search for meaning?
Roasted and smoky flavors bring momentum to the menus of upscale gastronomy. Oysters, scallops and langoustines end up on the grill – but it’s not just premium products and cuts that are becoming delicacies, but also cuts such as flat iron (shoulder centerpiece) and brisket (boneless beef brisket). One trend is whole grill menus, which are no longer only on the menu in summer, but also in winter.