Preheat the oven to 180°C.

Peel the parsnips, quarter them lenghtwise and put them in a ovenproof dish. Drizzle with olive oil and season to taste with salt and pepper. Put them into the oven and roast til golden brown, about 20 minutes. When ready, turn off the oven and let them rest until you are ready to arrange the plates. 

For the beet gnudi: Put the cooked beet cubes into your high speed blender with half of your ricotta and blend until smooth. Now add the beet ricotta to the other half of your ricotta, parmesan, egg, nutmeg into a big bowl. Mix together and season to taste with salt and pepper. Gently mix in flour until dough just comes together. Tip it out onto a lightly floured surface and knead until smooth. Divide the dough into thirds, roll each piece to a 2 cm diameter rope, cut into 2 cm lengths into little pillows. 

In the meantime bring a big pot with salted water to a boil. Cook gnudi, in batches, until they rise to the surface (takes about 2-3 minutes). Transfer with a skimming spoon into a sieve and drain with cold water.  

Wash and pad dry the sage. 

Cook butter in a frying pan over medium-high heat, add a few leaves of sage and wait until butter starts to brown. Add the gnudi and season to taste with salt and pepper.  

Divide beet gnudi onto your plates, add roasted parsnips and crispy sage. Drizzle some nut butter over it. Sprinkle with some grated parmesan. Bon Appetit!  

Sift the flour onto your work surface and make a well in the center, to drop the eggs and the water into the well. Use a fork and gently mix the eggs and then incorporate the flour from around the inside of the well. With the help of a scraper mix the ingredients. After a while the dough becomes thicker and you can start kneading it properly. Continue until you have a smooth, compact dough. Rub the outside or your dough with olive oil and knead it in. Cover the dough in cling film and set aside, for at least 15 minutes (up to 6 hours).

For the filling: First set aside 2 tbsp of beet cubes for decoration. Mix the rest of the beets, ricotta, cheese, parsley, thyme, and salt and pepper (to taste) in a high speed blender until smooth. 

Roll out the pasta dough with a pasta machine and put a tablespoon of filling on the lower side of the dough, about 4 cm apart from each filling. Mix the egg and with a brush, brush around the filling. Fold over the upper side of the dough and press down the dough around the filling. Use a pasta cutter to stamp them out or pasta roller, making sure that each one is sealed well. Let them rest on a plate covered with semolina until you’ve made the whole batch.

Bring a pot of salted water to boil and put the ravioli gently into the pot. The pasta should float when cooked. Gently scoop them out with a slotted spoon and drain with some cold water.

Meanwhile, melt the butter in a pan on gentle heat and and add orange zest (keep a bit for decoration). Keep an eye onto the butter, don’t let it get brown! 

Now carefully lay the ravioli into the orange butter and cover with melted butter. Place them on your plates and add a few beet cubes, drizzle with orange zest, parmesan and not to forget fresh chopped mint. Bon Appetit!

Cook the orzo al dente according to the package instructions.

Wash the Hokkaido pumpkin and cut it in small 1 cm cubes. You don’t need to peel the Hokkaido pumpkin but of course if you prefer it without skin you can peel it. 

Wash and gently pad dry the fresh basil. Chop 3/4 of the basil roughly and keep the rest for decoration. 

Heat up 2 tbsp of olive oil in a large pan. When the oil is hot add the pumpkin cubes and give it a stir. Let them roast for about 7 minutes and then deglaze with white wine. Let the white wine reduce and after about 3 minutes add the vegetable stock. Now let it simmer for another 7 minutes. 

Add the orzo to the pumpkin sauce and give it a good stir. Season to taste with salt, pepper, aleppo pepper, the chopped basil and a dash of lime juice. Give it a good stir. 

Arrange the orzo pasta on your plate and divide the burrata over your pasta. Add some fresh basil leaves, some extra freshly ground pepper and a drizzle of olive oil. Bon appetit!

Cook the somen noodles according to the package instructions. 

Wash the cucumber and cut it lengthwise into 0,5 cm stripes or use a mandoline. Put the cucumber stripes aside and season with salt. Wash the herbs, pad dry and pick the leaves off the stalks. Wash and cut the okra into 2 cm pieces. Wash the chili and cut into thin slices. 

Heat up the coconut oil in a pan and when ready add the freshly minced beef. Stir gently and add the sambal oelek. Cook for about 7 minutes, add the okra. Season to taste with sesame oil, soy sauce, juice of a fresh lime, salt and pepper and and cook for another 7 minutes.

Arrange somen noodles on your plates and add the spicy beef. Top with  cucumber stripes and fresh herbs. Sprinkle with roasted black sesame seeds and serve with half a lime. Bon appetit!

Cook anelli pasta according to package instruction al dente. Reserve 100 ml pasta cooking liquid and drain anelli when ready. 

Cut the bacon in 2 cm stripes. Wash and peel the parsnip and carrot. Cut them into 2 cm cubes. Wash the mint, pad dry and chop roughly. 

Heat up 2 tablespoons olive oil in a large pan and add the bacon. Stir gently until bacon takes on color, about 5 minutes. Now add the carrot and parsnip cubes. Stir gently and let it cook for another 5 minutes. 

Deglaze with white wine and let it simmer for a few minutes. Now add the broth and peas and turn the heat down and let it simmer for about 5 minutes. Add the pasta and pasta liquid and gently stir together. Let it simmer for a few minutes. Season to taste with salt and pepper. 

Put your pasta in brodo to your plates, add a few spoons of ricotta and sprinkle with chopped mint. Add a drizzle of olive oil and fresh pepper. Enjoy!

For the filling: Trim your Hokkaido pumpkin and cut it in 1 cm cubes. Wash your herbs and fresh chili and chop them. Heat up some olive oil in a pan and add your pumpkin cubes. Stir them gently and after about 4 minutes deglaze them with the juice of half a lime. Add the chopped herbs and season to taste with salt, pepper, nutmeg and chili. Take of the heat and set aside. Put 3/4 of your pumpkin cubes into a bowl and add the ricotta. Mix with a blender until smooth. 

For the pasta dough: Sift flour into a big bowl and add semolina, salt, eggs,  egg yolk and mix toghether until you have a smooth dough. Wrap into clingfilm and let it rest for at least 30 minutes. When the dough is ready flour your kitchen surface and prepare your pasta machine. 

Roll out your pasta dough with a pasta machine (I usually get to Grade 6) and start filling your ravioli. I usually cut them out with the help of a big water glass and so the edges stick together eggwash them. Prepare about 8-9  ravioli per person and set them aside on a plate with semolina. 

Bring a big pot of salted water to a boil and let your ravioli simmer for about 4 minutes. 

Meanwhile heat up the pan with the leftover pumpkin cubes and add the baby spinach. Chop the hazelnuts and set aside.

Take the ravioli out gently and arrange on your preheated plates. Add a few spoons of your pumpkin, spinach mix, drizzle with Styrian pumpkin oil and sprinkle with roasted hazelnuts. Enjoy! 

Cook the bavette al dente according to package instruction. 

For the creamy avocado: Mix avocado, lime juice and sour cream with a blender until smooth. Break apart feta and stir into avocado cream. Season to taste with salt and pepper and put aside.

Chop the chili and trim cut the ginger into small squares. Prepare the tiger prawns and heat up some olive oil in a large pan. Add the chili and ginger and after about 2 minutes add the tiger prawns. Sear them for about 3 minutes and then take them out and put aside.  

Mix the bavette with the avocado cream until the pasta is fully coated. Divide the pasta between your plates, add the tiger prawns and sprinkle with coriander leaves and drizzle some olive oil over it. Enjoy!

Cook rice noodles in a large saucepan according to package instructions until tender. Drain and rinse under cold water.

Whisk coconut milk, juice of 1 lime, fish sauce and rice syrup in a small bowl until smooth. Now add 2 tbsp of olive oil and whisk until emulsified. 

Wash and cut the veggies and herbs. Mix noodles, shrimp, cucumber, pepper, thai basil and cilantro in a large bowl with three-quarters of the  dressing. Season to taste with salt. Top with chopped chiles and cashew nuts and drizzle remaining dressing over. 

Start with the Miso soup. Put the ginger slices, kombu and dried mushrooms in a pot with boiling water. Let it sit there while you prepare the rest of the ingredients (20 minutes). Gently strain the stock, leaving behind all the sand that may be sitting on the bottom of the pot (you can pour it through a coffee filter if you have one). Add half a cup of stock to the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding soy sauce and lime juice until you are happy the flavour.

Preheat your oven to 200ºC. Place the tofu and sliced shiitake mushrooms on a baking tray with baking parchment and drizzle over sesame oil and soy sauce. Add the Sambal Oelek and toss to coat. Roast in the oven until the tofu is lightly crisp on the outside, tossing once or twice, about 10 minutes.

Bring a large pot with salted water to boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender but not falling apart (check your package for cooking time). Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 2 large bowls and keep warm.

Heat up the stock until steamy-hot and add the edamame and sugar snaps. Cook just for 3 minutes until edamame and sugar are ready.

Add the shiitakes and tofu to your bowls with soba noodles. Pour the hot broth with edamame and your sugar snaps over the fixings. Top with thai basil, sesame seeds and serve! Bon Appetit!