Fire free

Going the extra mile with fire and coal
Alexandra Gorsche © Conny Leitgeb Photography
5. December 2022 | 
Alexandra Gorsche
5. December 2022
|
Alexandra Gorsche

Roasted and smoky flavors bring momentum to the menus of upscale gastronomy. Oysters, scallops and langoustines end up on the grill – but it’s not just premium products and cuts that are becoming delicacies, but also cuts such as flat iron (shoulder centerpiece) and brisket (boneless beef brisket). One trend is whole grill menus, which are no longer only on the menu in summer, but also in winter.

It should be vegetables

Vegetables on the grill, spices and other ways of preparing products are strong themes. Smoking vegetables and then processing them into purees, spreads, spice or dip sauces is in. It is also exciting to serve smoked vegetables as gazpacho - the possibilities are endless. The basic requirements are high-quality basic products, know-how and an understanding of indirect and direct grilling and how to deal with the core temperature (resting phase). Tip: Especially for the winter months, spices such as cinnamon, cloves, juniper berries, star anise and allspice are recommended to enhance the winter flavors of curing solutions, sauces and rubs.

Show cooking

The professionals agree. The show effect must remain, at least in part. Guests identify with the process of grilling, which is why the live act creates special emotional moments.

Ready for the winter

To delight guests even in the colder seasons, a perfect base should be guaranteed, as well as the right cast-iron barbecue utensils. Hot sauces and stews or even waffles. Without cast iron, the outdoor fun won't last long. For fire baskets and that campfire feeling, a Kindling Cracking is ideal. With this fixed upside-down log splitter, you can determine exactly where the wood is split. Experience gastronomy through and through with a table grill, where guests can also lend a hand. Tip: Big Green Egg.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

The rise of sustainable & vegan cuisine

Why plant-based and eco-friendly concepts are the future

Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?

Heritage cuisine reimagined

Why modern interpretations of traditional Austrian dishes are so successful

Austrian cuisine is synonymous with authenticity, flavor, and tradition. While classic dishes such as Wiener Schnitzel and Kaiserschmarrn remain ever-popular, a fascinating trend is emerging: more and more restaurateurs are striking the perfect balance between tradition and innovation – and finding remarkable success.

This is evident in the winners of the 2024 Lieferando Awards: Wiener Genuss Knödel was crowned “most innovative restaurant,” while Heurigenrestaurant Wittmann won the title of best Austrian restaurant. But what makes modern takes on traditional dishes so appealing? And are we witnessing a true revival of Austrian Wirtshausküche (Hausmannskost)?

Pizza to go & stay

Food truck “Elvis Pizzazz” settles down in Amstetten

Elvis Parić bakes pizza that already enjoys cult status in Amstetten. He sells up to 100 pizzas a day from his food truck “Elvis Pizzazz” – but that’s just the beginning. Preparations for his own restaurant are underway and ideas for the sedentary concept are bubbling away. However, the mobile kitchen remains an integral part of the concept.

quick & dirty
Grillen & BBQ zeigen sich als martialische Art der Zubereitung, schließen allerdings Fine-Dining nicht aus. Foto beigestellt
Fire free

Roasted and smoky flavors bring momentum to the menus of upscale gastronomy. Oysters, scallops and langoustines end up on the grill – but it’s not just premium products and cuts that are becoming delicacies, but also cuts such as flat iron (shoulder centerpiece) and brisket (boneless beef brisket). One trend is whole grill menus, which are no longer only on the menu in summer, but also in winter.