11 November 2012
Posted in Food Stories

 

Where does the year go? This coming weekend would be a year  since we held my photography exhibition "Food in still-life" at the delightful Culinarium restaurant and gourmet shop owned by friend Daniela Schwendemann. The vernissage was held on a cool autumn afternoon and spent with friends and customers alike; chatting eagerly with a glass of Prosecco or a mug of hot chocolate in hand. Each autumn impression were printed directly behind quality, acrylic glass in either a glossy or matt finish, uniformly mounted against the wall to give a 3D and elegant impression.

Prior to the opening, I had spent several Saturday mornings all "bright eyed and bushy tail" perusing each aisle of our local Gutenberg Platz food market. A visit to Peter's Pilz would not prove to be a let down. With the help of the vendor, we would carefully select unblemished Flamingo mushrooms who would then become my model on that same afternoon—by the end of the weekend, the mushrooms were thrown into the fry pan with a variety of the mushrooms then served with rice Asian style!

 To view the image gallery of the exhibition, please open the link below.

...for more exhibition pictures

09 June 2011
Posted in Food Stories

 

I love white asparagus, because it is the one vegetable that can hold its own in presentation in varied ways. Have it in a soup or prepare it in a salad. Often they are simply steamed in a pot and topped with a hollandaise sauce. This ivory coloured asparagus is regarded as elegant, the reason many restaurants in our area feature it on their menu as a delicacy, and there is never a shortage of this spring vegetable which fills the plastic crates at our local food market. The Saprgelzeit is a distinctive period in Germany, from the harvesting period starting in April to the traditional finish-up date, June 24; the feast of St. John the Baptist.

No other vegetable demonstrates spring like these emerging stalks that stem from the darkness. During their growth, the molds of dirt are covered under white plastic to deprive their stalks from the sunlight's it is called an etiolating period which stops the asparagus from turning green. Here in the state of Baden-Württemberg they pride themselves as the prime asparagus-growing region in Germany and their asparagus export  extends overseas. This region is referred to as the "Asparagus Route" that runs close to Karlsruhe then through to the city of Schwetzingen. This city claims to be the "Asparagus Capital of the World" as their International visitors flock in to attend the city's annual festival's an abundance of asparagus and plenty of entertainment can be found here, and they also crown their very own asparagus queen! Nationally, it has been quoted that 70,000 tons of asparagus have been produced each year in Germany.

...read more and for asparagus pictures.

19 May 2011
Posted in Food Stories

Have you ever stepped into a restaurant that was made with recyclable materials except for the food and drink? We did exactly this during a walk of the Sydney rocks area for a family lunch stop at Greenhouse by Joost. Their menu is based on the availability of local, seasonal ingredients and the menu staples are made on their premises. Prepared grains are milled into flours for the pasta, flat breads and pastries, and the wood fired oven (I would love to own one) runs throughout their opening hours. Butter, yoghurt and mozzarella cheese are also made from scratch to guarantee complete freshness.

How these foods are delivered to Joost has a huge impact to the environment that is achieved through their waste free venue. Suppliers are only able to deliver fresh ingredients in the means of returnable crates, as well as the milk being delivered straight from the farm itself in steel buckets. Local growers deliver their wheat on a weekly basis direct from the farm, and the sacks are cut in a way that they can be recycled for the next delivery. Beer is available on tap, and wines are straight from returnable kegs and barrels.

You don't go to Greenhouse by Joost expecting to eat with silverware or a porcelain plate. The restaurant's cutlery is made from plantation timber and is composted after use, and in the same manner the unbleached baking paper is composed on the premise. It is a set-up of a composter whose grind also maintains the restaurant's rooftop garden. Order a drink and you will have your liquid served in a jar!  The jar tops are then used to hold salt and pepper for the tables.

...more about the restaurant and pictures