1. Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

2. For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

3. Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

1. Cut the zucchini in halves and rub them with salt. Set them aside and let them water. 

2. In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt. 

3. For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.

4. When the zucchini are ready, pad them dry with a kitchen paper. Heat up 3 tbsp of olive oil in a pan and arrange zucchini cut side down in the pan. Keep an eye on them and move them around so they are even browning. After about 5 minutes reduce the heat and put a lid on top of them. Let the zucchini cook for about 15 minutes and afterwards let them cool down on a chopping board. 

5. Wash, pad dry and roughly chop your mint. 

6. When your zucchini have cooled down spread the ricotta over a serving plate. Arrange marinated zucchini on top, drizzle with remaining zucchini juices and dressing, sprinkle with mint and hazelnuts. Serve with bread! Yummy!

1. Preheat the oven to 200°C. Wash the sweet potatoes and rub with olive oil. Put the sweet potatoes on a baking and roast for about 45 minutes. Turn them occasionally. 

2. For the salad bring a small pot with water to a boil. Add salt and cook sugar snap peas and green beans for about 3 minutes. Drain under cold water and cut lenghtwise into same size strips. 

3. Wash the celery sticks and chop them into 1 cm slices. Peel and slice the beetroot into thin slices. 

4. For the dressing mix salt, pepper, olive oil, juice of 1 lemon, dijon mustard, rice syrup, grated ginger, white wine vinegar. 

5. In a big bowl mix green beans, sugar snap peas, celery and beetroot slices, shrimps and marinade with vinaigrette. 

6. When the sweet potatoes are ready take them out of the oven and cut them open in the middle. Top with the green salad and sprinkle with fresh ground pepper. Bon appetit!

1. Open the vintage sardines and let the excess oil drip off a bit. 

2. Peel the potatoes and with a melon baller cut out balls. Put them in a saucepan and fill it up with water. Put in some salt and bring to a boil. Cook them for about 10 minutes or until the ball potatoes are ready to eat. Drain them under cold water. 

3. For the vinaigrette mix juice of a lime, white wine vinegar, mustard, rice syrup, chopped parsley, salt and pepper and olive oil in a big salad bowl. Add the cooked potatoes and let them marinade in the dressing. 

4. Heat up the oven to 180°C. Prepare a baking tray with some baking parchment and put the bacon on it. Put the tray into the oven and let the bacon get crispy. Will take about 5 minutes but keep an eye on it!

5. Wash and pad dry the lamb’s lettuce. Wash the fennel and slice it thinly with a mandoline. Also use the fennel green! Wash the cucumber and cut out balls with a melon baller. Just before ready to serve add fennel, cucumber and lamb’s lettuce to the marinated potatoes. 

6. Divide salad to your plates and top with vintage sardines, crispy bacon and drizzle the rest of the vinaigrette over it. Serve with some baguette!

1. Peel the papaya and using a mandoline or fine slicer, slice the papaya into fine matchsticks. Also peel the carrots and slice them thinly. In a bowl, add sliced papaya and carrots and season with 1 tsp salt and let it rest for about 5 minutes. 

2. For the dressing mix rice vinegar, fish sauce, juice of fresh lime, rice syrup, sesame oil and water. Mix together until rice syrup is dissolved. 

3. Add the dressing to the papaya and carrot slices and mix gently. Add the prawns prawns and herbs and season to taste with salt or if you prefer soy sauce. 

4. We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Add as much chili slices to the salad as you can handle. 

5. Let the salad marinade for 10 minutes. Serve with roasted peanuts on top! Bon Appetit!

1. Wash, pad dry the radicchio and cut into bite size leafs. Wash the radishes and slice them in thin slices. Wash the fennel and slice them very thin with a mandoline. Wash and peel the carrots and also slice them thinly with a mandoline. 

2. Fillet the grapefruit and keep the grapefruit juice and fillets. 

3. For the dressing mix grapefruit juice white wine vinegar, rice syrup, dijon mustard, salt, pepper and olive oil. Stir well and put aside.

4. Add all of your salad ingredients to your plates and drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!

spicy chicken kebabs

1. In a bowl mix sambal oelek and olive oil and add the chicken filets. Cover and marinade for at least 1 hour. Soak wooden skewers in water to avoid burning and so the filets come off easily. 

2. Heat up some olive oil in a grilll pan and add the chicken skewers. Grill for about 8-10 minutes. 

tahini yoghurt sauce

1. In a small bowl mix together greek yoghurt, tahini, lime juice, salt and pepper. If the sauce is too thick add a bit of water. 

raw broccoli tabouleh

1. Wash and roughly chop the broccoli. Put it into your highspeed blender and process until it’s the size of couscous. 

2. Cook the couscous according to the package instructions. 

3. Wash, pad dry and chop the mint and parsley. Wash the cucumber, remove the cucumber seeds and cut into 1 cm cubes. Was the tomatoes and cut in half. Chop the roasted nuts. 

4. In a big bowl mix the raw broccoli, couscous, parsley, mint, cucumber, cherry tomatoes and nuts. Add olive oil, lime juice and season to taste with salt and pepper. 

5. Divide on your plates, serve with grilled chicken kebabs and the tahini yoghurt sauce. Enjoy! 

1. Preheat the oven dot 170°C. Cut the butternut squash in half and remove the seeds. If you like peel the butternut squash and cut it into eighths. Put some baking parchment on a baking tray and lay the butternut squash out. Drizzle olive oil over it and sprinkle with fleur de sel. Sprinkle with thyme and pepper and rub it all in. Put the tray into the oven and roast for 25 – 30 minutes, or until edges start to brown. 

2. Meanwhile wash the radicchio and rucola and lay out to dry on some kitchen paper. Chop the roasted almonds. 

3. For the dressing: Mix 2 tbsp of olive oil, white wine vinegar, juice of a lime and rice syrup. 

4. Divide the roasted butternut squash on your plates. Arrange the radicchio and rucola. Add the burrata and sprinkle with chopped almonds. Drizzle with dressing and sprinkle with a few left over thyme leaves. Enjoy!

1. Wash the lamb’s lettuce and pad dry. Wash and peel the cucumber and cut in thin slices. Wash and trim the radishes and cut in thin slices. Wash and chop the parsley

2. Take the skin of the fresh Weisswurst and cut diagonal into 2 cm slices. Prepare a bowl with flour, a second bowl with 2 eggs mixed with milk, Worcester sauce and Sambal Oelek. And a third bowl with the breadcrumbs. First turn your slices of Weisswurst in flour, then move them over to the egg mixture and at the end turn them in bread crumbs. 

3. Heat up some oil and ghee in a big pan and fry your Weisswurst slices until golden brown from both sides. When ready take them out of the pan and let them rest for 1 minute on some kitchen paper.

4. For the dressing: Mix the Styrian pumpkin seed oil, mustard, white wine vinegar and rice syrup. Add salt, pepper and chopped parsley and stir.

5. Arrange the lamb’s lettuce, cucumber slices, radishes and tomatoes on plates. Top with your Weisswurst slices and drizzle with your dressing. Serve with some proper Bavarian lye Brezen. 

1. Wash and trim the fennel. Keep the fennel green and slice the fennel very thinly. Put the fennel slices in a big bowl and add 3 tbsp of white wine vinegar and a 0,5 tsp salt. Wash the tomatoes and depending on their size and shape, cut or slice them. 

2. Now clean the chanterelles. Brush and trim them. Wash and chop the parsley. 

3. Slice the Brezen in 1 cm slices. Heat up 2 tbsp of olive oil in a pan and fry them so they are golden brown. Put the Brezen slices aside and add 2 tbsp of olive oil to then pan. Quickly roast the Pfifferling. Fry them for 4 minutes and then add juice of half a lime, the chopped parsley and season to taste with salt and pepper.

4. Prepare the marinade. Mix 2 tbsp of olive oil, 2 tbsp of white wine vinegar, juice of half a lime and 1 tsp rice syrup. Season to taste with salt, pepper and chili flakes. 

5. Now arrange your Panzanella in a big bowl. Arrange the tomatoes, fennel, olives, capers, your roasted Brezen and chanterelles. Drizzle with the prepared marinade and add loads of basil. Enjoy!