Where the Mediterranean diet meets design: this cookbook feeds your taste buds, your eyes, and your joie de vivre ...
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cookbook
For the fifth time in a row, VIENNA DESIGN WEEK and the Vienna Business Agency are working together closely to create the Urban Food & Design format ...
PLAY NOW - 3 DECEMBER: Win the latest cookbook by Paul Ivić "Restlos glücklich - vegetarisch, klimafreundlich, nachhaltig" and enjoy recipes where everything is used and nothing is left over. And if you do, there are instructions on how to preserve it.
Cooking with exquisite ceramics. Pascale Naessens adds some brand-new tableware to her successful Pure collection. Pure romance, pure interaction ...
Dan Buettner on the secrets of the world’s healthiest communities
Located in the heart of Salzburg and in close proximity to the 'Großes Festspielhaus', the St. Peter Stiftskulinarium will be the #placetobe during the Festival Summer from July 18 to August 31, 2022. The restaurant lines ACHTHUNDERT&DREI and PETER attract numerous international guests and VIPs, who find here the appropriate culinary setting before or after the performance. Just in time for the festival summer, the 11 premises show themselves in new splendor.
He’s revolutionised vegetarian cooking and has just released his third cookbook Restlos glücklich: Paul Ivić is a michelin star-rated chef, and he spoke to us about conscious enjoyment, his role as a bridge builder and the taste of his childhood ...
For Simone and Adi Raihmann, enjoyment, well-being and health go hand in hand. At their six Karma Food delis, they’ve declared war on the afternoon slump with vegan and vegetarian curries, soups and bowls ...
At 1,200 meters, above the village with a view of magnificent mountain peaks, nestled in the unique landscape of the Kleinwalsertal, lies the harmonious and traditional nature hotel Chesa Valisa****s, which from its Rhaeto-Romanic origin means something like "Walser house".
He is the voice of his region and has transformed Kötschach-Mauthen into a meeting place and a destination for good taste: slow food pioneer Herwig Ertl talks to us about stubbornness, rice with meat and activism on an international scale.
Noch zügelt er seine Kraft, der Sommer. Nachts ist es angenehm kühl, während tagsüber Blüten und Blumen bunte Meere formen – eine ganz besondere Zeit im steirischen Ennstal ...
Doing battle à la kitchen impossible were Michelin-star vegetarian chef Paul Ivic and restaurateur Sepp Schellhorn during quarantine time ...
