Zero Waste

Food waste is the subject of controversial debate.
Alexandra Gorsche © Conny Leitgeb Photography
28. July 2021 | 
Alexandra Gorsche
28. July 2021
|
Alexandra Gorsche

Doing good and saving money at the same time. Empty organic garbage cans and zero waste are not only ethically exemplary, but also budget-friendly.

Anyone who knows me or takes a look at my recipes will immediately recognize this. Zero waste is an important topic in my kitchen. For me, it’s about valuing the product, but also about saving costs and making valuable use of our resources. And on top of that, it’s about creating surprising moments of pleasure that you simply didn’t expect. The prerequisite for processing peelings & co. is that they are organic products.

Carrot greens: pesto, potato chips & pickles

Carrot greens can be used to make a pesto with the addition of pine nuts, garlic, parmesan and olive oil, which can also be kept frozen.

Carrot peel can be used to make potato chips:

Bake in the oven at 180 degrees with a little olive oil, salt and pepper for 15 minutes until golden brown.

Preparation of pickles:

Sections, peelings and stalks of carrots, broccoli and cauliflower, cumin seeds, bay leaf
with a brine and vinegar and store in a cool place.

Cucumber peels: fizzy drinks, smoothies & pickles

Cucumber peels can be recycled in an incredible variety of ways for cool drinks or for a vitamin-rich smoothie:

As an addition to cocktails or as a spritz mixed with mint stems, lemon juice, soda and ice cubes. A cucumber ginger smoothie, consisting of the peel of a cucumber, apple pieces, ginger, a dash of lemon and water, is not only refreshing but also contains important phytochemicals. The cucumber ends can be finely sliced and mixed with yellow mustard seeds and a salt solution and vinegar to make pickles.

Kohlrabi leaves: salads, soups, decorative elements

Kohlrabi leaves are processed in a similar way to herbs or spinach. Their intense aroma can be used to spice up mixed salads, refine soups and stews or conjure up a smoothie rich in vital nutrients. The leaves can also be pressed between two silicone mats, sprayed with oil and sugar, briefly baked in the oven and used as a tasty decorative element.

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!

Experience Imola

The best restaurants, cultural hotspots, and places to enjoy good food in the region

Imola is much more than just a race track: the city combines top-class cuisine, cultural monuments, and traditional producers to create an experience that delights connoisseurs, Italy fans, and curious travelers alike. From 2-star gastronomy at Ristorante San Domenico to creative pizza experiences and slow food osterie to historic libraries, palazzi, and award-winning wineries: this guide shows you the best places for cuisine, culture, and shopping—authentic, high-quality, and with real added value for your next visit to Imola.

Horváth Pop-up Vienna 2026

Emancipated vegetable cuisine meets fine dining – Sebastian Frank brings his radical concept back to Austria

The two-star Berlin restaurant Horváth returns to Vienna in early 2026 with an exclusive pop-up, presenting an uncompromising new menu based on “emancipated vegetable cuisine.” For two weeks, Sebastian and Jeannine Frank’s team will take over the Herzig restaurant and serve a 7-course menu that shows how innovative, precise, and luxurious vegetables can be today. A culinary highlight for foodies, fine dining fans, and anyone who doesn’t want to miss Austria’s most exciting pop-up experience of 2026.

This time, Sebastian Frank is taking an even more uncompromising approach, with a new menu and a clear message: vegetables can be luxurious – even without caviar.

Aromahopping

Where craftsmanship, passion, and flavor journeys meet

With the opening of its new distillery in Mosbach, Aromahopping is sending a strong signal about the future of artisanal spirits. Between extraordinary gin compositions, creative tastings, and a high-caliber supporting program, it became clear what makes the Odenwald brand so special: attention to detail, curiosity about new flavors, and a passion for honest craftsmanship.

quick & dirty
Karotten © Alexandra Gorsche
Zero Waste

Anyone who knows me or takes a look at my recipes will immediately recognize this. Zero waste is an important topic in my kitchen. For me, it’s about valuing the product, but also about saving costs and making valuable use of our resources. And on top of that, it’s about creating surprising moments of pleasure that you simply didn’t expect. The prerequisite for processing peelings & co. is that they are organic products.