Fire free

Going the extra mile with fire and coal
Alexandra Gorsche © Conny Leitgeb Photography
5. December 2022 | 
Alexandra Gorsche
5. December 2022
|
Alexandra Gorsche

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.

It should be vegetables

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.

Show cooking

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.

Ready for the winter

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.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Gamification at the point of sale

How brands create a big impact with small experiences

Coffee Day on October 1 is known worldwide and offers companies an ideal stage to generate attention. Instead of classic discount campaigns, brands can use this occasion to offer customers emotional experiences – and thus remain in their memories for a long time.

Spice, effect, change

How spices refine vegan cuisine

Plant-based cuisine has long been more than just a trend. It is a paradigm shift that is also changing the world of haute cuisine. But while vegan protein sources such as tofu, tempeh, and seitan have found their way into many kitchens, one dimension often remains underestimated: the potential of spices. Without nature’s flavor carriers, many dishes remain flat. It is only through the careful use of spices that depth, texture, and character are created.

Organic & Sustainable Hospitality

From Provenance to “Check Your Fish!” – How Hotels and Restaurants Can Lead the Way

Organic is booming, regionality is a key differentiator, and responsibly sourced fish is becoming increasingly relevant. Two initiatives – “Check Your Fish!” (by ASC & MSC) and the expanded organic/regional product portfolio of METRO Austria – illustrate how operators can future-proof their purchasing, menu design, and guest communication. Plus: solid statistics from Austria and a practical checklist for hospitality businesses.

quick & dirty
Grillen & BBQ zeigen sich als martialische Art der Zubereitung, schließen allerdings Fine-Dining nicht aus. Foto beigestellt
Fire free

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.