Zero Waste

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

Zero Waste

Food waste is the subject of controversial debate.
Alexandra Gorsche © Conny Leitgeb Photography
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!

Culinary Perfection

Guide MICHELIN Austria 2025 Crowns the Best Restaurants and Hotels

For the first time since 2009, the Guide MICHELIN has evaluated the entire Austrian gastronomy scene, bringing it back into the international spotlight. While in recent years only the cities of Vienna and Salzburg were included, 2025 marks a new era where the entire country shines in culinary brilliance. This comprehensive reevaluation not only honors the exceptional diversity and quality of Austrian cuisine but also reestablishes the Alpine Republic as an indispensable global gourmet destination. A truly extraordinary year that underscores the significance of gastronomy as a cultural and tourism treasure.

Sustainable Elegance and Culinary Art

Green Events in the Spotlight at the Opernredoute 2025

When the Graz Opera opens its doors to the 24th Opernredoute on January 25, 2025, the focus will not only be on glamour and sophistication but also on a strong awareness of sustainability. Under the theme “Moonstruck,” elegance, magical ambiance, and environmentally conscious concepts merge this year to create a unique experience.

New Snack

“Middag” in the evening - Greetings from Denmark

Today, snacks are versatile, practical and sustainable – the new main meal for modern everyday life. Denmark is leading the way: the snack has become socially acceptable there and is establishing itself as a meal option in its own right, moving away from the image of a mere substitute meal. There has been an interesting shift in terminology: the hot evening meal is called “Middag”. During the day, the trend towards smaller, more flexible meals (Frokost in Danish) is gaining ground.

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.