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.
Red Bull, Veggie Schnitzels & Mini-Meals: How Austria Orders: Austria in 2024 is more diverse, mindful – and sometimes quirkier than ever. While one Viennese customer managed to order an astonishing 626 cans of Red Bull in a single year, veggie schnitzels, protein-packed snacks, and late-night dinners are booming. Pizza Margherita remains the queen of orders, but new trends like organic products and flexible meal times are shaking up the delivery market. Curious why Russian cuisine is suddenly on the rise or how snacks became the new main course? Read on to discover how Austria’s ordering habits are influencing not just kitchens but also social media!
From the heritage of Turkish coffee to the future of global coffee production: Just in time for World Turkish Coffee Day, we reveal how Turkish coffee has shaped Europe, why the price of the “black gold” is rising, and the key figures defining global coffee consumption. A deep dive into traditions, trends, and challenges in the world of coffee.
In December 2024, Thitid “Ton” Tassanakajohn will take over the kitchen at Restaurant Ikarus in Hangar-7 in Salzburg. With his unmistakable blend of seasonal Thai ingredients and modern cuisine, he brings the flavors of Asia to your plate and invites you on a culinary journey.
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.