Steinbeisser Experimental Gastronomy: when food, art and sustainability meet with elegance and playfulness
Steinbeisser is the ultimate gastronomy event for food and art lovers. Their exclusive dinners bridge Martin Kullik and Jouw Wijnsma’s passion for functional art and their desire to promote refined,…
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Berries and Spice on the Half a Dozen Hospitality podcast
A while back Brad Bodnarchuk from the Half a Dozen Hospitality approached me and invited me to be a guest on his podcast. Of course I immediately said yes, and…
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Not-quite-news: Scandinavian cook kills pizzaiolo in terrible pizza crime
Yesterday afternoon, a Neapolitan pizzaiolo died of heart attack, after a dill pickle landed on the pizza he was just about to slide into the wood fired oven. Shortly after…
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No guts, no glory: stories about offal and other organ meats, for the mindful carnivore
Seven years ago, I moved to Scotland. Any foreigner who ever moved there knows that, on top of the copious amounts of whisky, wind and rain, Scotland also greets you…
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An elegy to gastronomy in the times of corona
I am chaotically waltzing through my thoughts, my anger, my sadness, my disappointment and a broken heart that keeps breaking more and more, and that I would like to patch…
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Why I started a YouTube channel
Hello everyone, my name is Ioana Negulescu – oh wait, am I already developing YouTube habits of trying to interact with the audience? – yes, that’s right: I started a…
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Take the tomato – what is local and traditional food after all?
Imagine biting into a sweet, ripe tomato, with its juices bursting out as your teeth pierce its flesh, with its smell and aroma providing your gustatory system with a great…
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For the love of food, quality and produce: Igor Kuznetsov’s Noble Savage
Listen to a recording of the article or read on. I met Igor shortly after coming back to Vienna last summer. My newly found friends from the natural wine club…
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Food in the time of Corona: The Rise of the New-Normal Cuisine
Listen to the recording of this article, or read on! Two years ago, a week after I moved to Vienna, I went for my religious weekend market stroll. I stopped,…
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Mushrooms, lentils, cheesy polenta and poached egg
About two years ago, I stopped publishing recipes, as I discovered how much I loved writing about the food and drink industry, instead. However, special times call for special measures,…
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An initiative to support food businesses during the COVID-19 crisis: #foodonourtables
Find out more about #foodonourtables, the initiative that I started to support local hospitality businesses during the COVID-crisis.
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Vinifero, Enrico Bachechi and his wonderful world of natural wine in Vienna
Vinifero has become a staple of natural wine in Vienna. Discover the story of Enrico Bachechi, how he fell in love with natural wine and how it all started.
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Burns Night in Vienna: Noble Savage + Berries and Spice
Burns Night in Vienna, you say? Indeed! Come join our 5-course tasting menu Scottish feast on the 25th of January 2020 at Noble Savage!
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Pompousness is dead. Where is fine dining heading?
A lot of time has passed since the last culinary revolution. In times where we question and redefine our values, where is fine dining heading, after all?
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