The days are finally getting longer again, the sun’s rays are getting warmer – nature is blooming. And with it, of course, the variety of wonderful ingredients for the spring kitchen. Whether wild garlic, asparagus or rhubarb – these and other delicacies have their big appearance in our new edition. But we not only devote ourselves to the ingredients, but also to the festivals of spring.
GASCHT students, together with master chef Mathias Enzenhofer, conjured up a wonderful menu for all mums. Inspiration for Easter brunch comes from Livia Begle (Livi’s recipes). The favorite recipes of our readers are a “round thing”: they are all about quiches and tarts. The savory and sweet “favorites” were baked by Veronika Maretic-Hinteregger (BeGeisterei) and the team at Café Deli in Mellau. Rose Gehrer and Jens Schönegge (Kitchen Dance in der Ilge, Bregenz) show how versatile leeks can be, and Mario Kurzamann (Café Konditorei Fritz, Bludenz) makes the hearts of all those with a sweet tooth beat faster with his creations with curd cheese.
The new spring edition is now available for 3 euros at kiosks, from Sutterlüty and in the Russmedia branches.