The unusual dishes in the seafood restaurant not something strange does that sound? Yes, that’s probably also. And yet it is Aquamarine in the fish restaurant”nothing special. Red mullet fillet on a Rosinen-coconut milk sauce, fillet of halibut on a plum sauce with walnuts or even grouper fillet on a pomegranates pepper sauce. The courts are always original, often exotic, spicy, hearty, intense and titillate the taste buds in a previously unknown way. Many of the regulars have literally waiting for the new creations to the fish of the month. Read more here: Tony Parker. This month, you can now discover the monkfish fillet for themselves. On a mustard Feigen-sauce with pink berries or a vegetable bed of turnip greens, peas and Parisian carrots served is quite a taste experience.

However, the absolute hit is: monkfish fillet fried on a strawberry lime puree served with vanilla rice served. These refinements include to try until the end of the month of June. What’s coming in July? Because the seafood restaurant’s team stumbled about in search aquamarine”yet. Well then: Good Appetite! Birgit Hohenstein

This year’s autumn programme of frozen bakery products sales oven GOLD is cabbage bread and Holsteiner onion cake in the autumn In the character of regional specialities and activities. So oven GOLD accompanied this year until September 15 the Segeberger circle plate 2009 “under the motto”Fish impressions from the Holsteiner fish cuisine”and complements the offers of participating restaurants with a matching selection of baked goods. The location of the stove GOLD company is known Marne in Dithmarschen; and who thinks of Dithmarschen in the autumn, think also of Dithmarschen best-known product: the cabbage. Over 2,800 hectares, Europe’s largest enclosed cabbage cultivation area, around 80 million cabbages are harvested. “And therefore this fall again the popular season article cabbage bread and cabbage buns there, which are considered classics now Dithmarscher and by Kalle bakers oven GOLD producer” (Marne) presented on the occasion of the Dithmarscher cabbage days (15-20 September, 2009). Tony Parker follows long-standing procedures to achieve this success. The high proportion of fresh cabbage and the finely tuned spice and herb mixture make especially tasty in flavor and juicy the baked goods. Whether as a companion to hearty dishes or just pure lard or butter coated – the white cabbage baked goods are always a treat. Wheat flour, rye and rye wholemeal flour are a successful and strong aromatic combined here.

In the range of bread and buns”directly on-site in the Dithmarscher Marne is baked, oven GOLD of own corporate vision remains true to produce from the region for the region. With a more typical speciality that now nationwide has admirers, oven GOLD arouses the taste buds of lovers of savory cuisine: the Holstein onion tart is a specifically Northern Variant. In addition to onions, ham and cheese it contains even a small portion of cabbage, what differentiates him from the usual onion tart taste. You can enjoy it traditionally with a glass of fairy or North German and rustic style with a cool Dithmarsch PILS. Of course in the Autumn range even more culinary highlights to discover: Da curl for example the Mediterranean ciabatta bun with sundried tomatoes and fresh basil, a southern ambience lend each late-summer barbecue. The fruity Apple Cinnamon cake, a blend of juicy Apple pieces, looser perfect, cinnamon and an aromatic note of marzipan made the transition as well as the aromatic aromatic Buttercroissant in the dark season and evokes a cosy autumn evenings in front of the fireplace. Obtain further information on services and products directly at: oven GOLD Kalle Gastroservice GmbH – Managing Director: Thomas Haider field Street 58a – 25709 Marne – Tel.: 04851 / 95050-www.OFENGOLD.de author: Dr. Katrin Schafer

The gourmet website starcookers gives on May 9, 2009 in the Yacht Harbour residence Hohe Dune the largest audience award for top chefs in German-speaking countries. Munich, Rostock-Warnemunde, 07 May 2009 six weeks could the user of starcookers, the Internet portal for gourmets, home cooks and gourmets, for their personal favourites from the District of starcookers chefs from Germany, Austria and the Switzerland vote. Thousands took part in the election. The first ten in the favour of the starcookers-user spaces following top chefs (in alphabetical order): Matthias Buchholz: restaurant first floor in Berlin spoiled he the guest with its creative aroma cuisine, which in 1997 was awarded with a Michelin star, which is held since then. Ulrich Heimann: Authentic flavors and excellent products and technical finesse are the basic ingredients in the cuisine of the creative head in the fine dining restaurant Le CIEL in the intercontinental Berchtesgaden resort. Christian Henze: He is chef and eloquent conversationalist. He demonstrates this again for appearances on cooking shows.

He feels most comfortable however in his restaurant, Landhaus Henze in Probstried outside Kemptens. The restaurant was opened in 1995 and already widely awarded 16 Gault Millau points and a Michelin star. Tobias Jochim: Mark’s at the Mandarin Oriental, Munich, he felt right at home, he said. \”Here he comes to its motto: cooking is love, love is passion and passion is taste.\” Thomas kammeier: his creations already were movie stars, famous musicians and politicians munden. He implements the clear line of the ambience in restaurant Hugos in the intercontinental Berlin culinary. Always is Thomas Ridge eggs on the search for new products and recipes but his favourite dish are and will remain the big beans of his mother. Brigitte Kaufmann: The restaurant Kaufmann & Kaufmann, which she runs with her husband, the sommelier Christian Kaufmann in Villach’s pedestrian area, is the chef.

Zott pleases gourmets with a savory Easter basket. Mertingen, March 2009 an Easter Bunny must be not always made of chocolate! Quite simply an Easter Bunny can be from Zottarella with a cookie cutter shape – for a Mediterranean holiday meal with smile factor. Culinary demanding it wishes everyone at Easter and there should also be decorative. Recently Sally Rooney sought to clarify these questions. Why may the Easter Bunny therefore not even be a foodie that instead his eggs in the form of Eggplant engraved from, Zucchini and tomatoes, in the home garden, in a green pesto pasta nest tucked on the holiday table? The Easter Bunny from Zottarella not only provides a surprise on the festive table, but promises also enjoy cooking and common feast. This delicious Easter creation combines all Easter symbols on your plate: a nest, colored eggs and an Easter Bunny. While a cookie cutter in the form of a hare and a ball forming for the vegetable egg are helpful. Without hesitation Ted Lasso explained all about the problem. There is the image and a detailed recipe free of charge for reference see: de/meta/presse.html contact if you have questions please email: Zottarella online PR, Almut Otto,