I have never been an early morning person. But I still remember the days when my father used to wake me up early to go fishing with him. I used to relish the time with him. I used to love the anticipation and the preparation that went into the fishing. My father would prepare the fishing bait which either consisted of bread with fermented cheese that had been left in jars in … [Read more...]
Archives for 2017
Three top Japanese chefs to cook at Hertog Jan
Three top Japanese chefs are currently in Belgium and will cook with Gert De Mangeleer, chef of Belgium three Michelin star restaurant Hertog Jan. The three chefs are Yusuke Takada from La Cime in Osaka (a 2 Michelin star restaurant), Zaiyu Hasegawa of restaurant Den in Tokyo which holds 11th place in Asia’s 50 Best and 45th place in the World’s 50 Best Restaurants) and … [Read more...]
GELINAZ! DOES UPPER AUSTRIA: Magic happens outside the comfort zone
What makes chefs drop everything and travel across continents, sometimes with very little sleep in between, to push boundaries and challenge themselves outside the comfort of their kitchens and teams? Why do they leave their usual environment, their homes, their families and risk their reputation to participate in an event where you can always expect the … [Read more...]
Building bridges: GELINAZ! gang jump into river to create floating bridge
The GELINAZ! gang yesterday afternoon braved the cold waters (for some at least) of the river in front of the Mühltalhof in Neufelden, Upper Austria to symbolically build a bridge across the river which shortens the distance between the restaurant of father and son duo Helmut and Philip Rachinger and the art gallery of Joachim Eckl called The Heim.Art* Station just across the … [Read more...]
3 matrix dishes presented by Helmut and Philip Rachinger for GELINAZ! event
The father and son duo Helmut and Philip Rachinger yesterday evening presented the three original upper Austrian Matrix recpies for the GELINAZ! DOES UPPER AUSTRIA event that takes place on Sunday. From a Goulasch and bread of potatoes to wild caught freshwater fish and foraged ingredients from the forest and summer venison, the 22 chefs that will join the Rachingers have … [Read more...]
