Cuisine specialties

For several years now, I have given up buying Christmas presents for family and friends. Instead, every year I develop a delicacy in the kitchen, produce it by hand, and package it attractively. The goal is to achieve a level of quality that is impossible for the food industry to achieve for cost reasons.

I will go into more detail below.

Glüh Wein

My own version of the wellknown German Christmas Wine.

AINZ, TSWAI, TRAI

Handmade and organic lemonade syrups.

Mostrich

A few years ago, I made my own mustard for the first time. Surprised at how quick and easy the process was, I then experimented with different varieties. In the end, it was the dark beer variety that proved to be the most successful. For this, I used the excellent “Robustus” beer from the Riegele brewery in Augsburg. This gave the mustard an almost chocolatey note, which is suitable for all kinds of game dishes, but also goes wonderfully with soft cheese or on its own on bread.

The name “Mostrich” actually refers to a mustard that is made with must instead of vinegar and water. Instead of must, I used beer to bring out an even deeper flavor.

Nussecken

Presumably, everyone is familiar with one or another variation of the traditional German nut corner. My goal here was to create a classic product using the best ingredients, but with a modern twist. I don't want to reveal the secret ingredient here, but the result is far superior to the normal nut corner. To emphasize the special nature of this pastry, each nut corner (which were extremely large) was individually packaged in an elaborate cardboard box.

Tachio

Tachio has been my most expensive food item to date, as it consists mainly of pistachios, honey, and argan oil. All ingredients were purchased in organic quality and processed with the utmost care. An incredibly delicious and very special treat that cannot be bought anywhere.

Spoil

The name Spoil is a portmanteau of spice and oil, which pretty much describes what it is. The finest olive oil, infused with aromatic herbs for hours at a strictly controlled temperature, elevates every dish to a new level of flavor. Universally applicable and almost dangerously addictive, it is one of my favorite products in the kitchen.

Blossom Salt

A simple German rock salt blended with five dried herbs.