Pepperall You Need Is 04 Team Inspiration

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EDITORIAL

Happy Birthday Inspiration Recipes 06 On birthdays, friends and relatives often say "My, haven’t you grown!" And grandparents often add: "But you’ll always be my little one." Today we can well understand these phrases, because the original format of our Inspiration is turning 50 – but it’s still our "baby"!

This time, our 3 "culinary Musketeers" – the WIBERG professional chefs from Team Inspiration – present their culinary creations. At the heart of all of these is the spicy little corn that has been with us since the very beginning of Inspiration: pepper!

We hope you find some spicy inspiration!

❚❚ Your WIBERG Team Inspiration

03 Knowledge of goods: pepper 18 The journey of pepper 04 Team Inspiration 06 Recipes Manfred Klein

10 Recipes Christian Berger

14 Recipes Philipp Kohlweg

18 Reportage The journey of pepper 23 Publication details

22 Grill & chill KNOWLEDGE OF GOODS 3

Far more than 20 types of pep- fruit pulp. Afterwards the seeds are pepper. per are known today, although dried in the sunlight. By removing not all of them are "true" pepper, the shell, part of the sharpness black with the botanical name "Piper is also lost, which means white nigrum". There are several rela- pepper is significantly milder than ted types, such as the Assam long the black one. pepper, Cubeb pepper and the Voatsiperifery pepper from Madagascar. And there are also GREEN – some "false" types of pepper SPICY AND HOT that actually have nothing The unripe pepper berries are to do with the plant – these the basis for green pepper, as green included Sichuan pepper, Sansho with black pepper. The berries blossom pepper, Tasmanian are subjected to a quick mountain pepper and pink drying process immediately pepper berries that appear in after harvesting. This prevents most mixes. But now back to "real" fermentation from beginning pepper and its range of varieties: and retains their colour. Green pepper is generally pickled in vinegar, alcohol BLACK – or brine. However, it is also AROMATICALLY HOT available in freeze-dried form. For black pepper, the unripe berries of the pepper plant are harvested by hand while still THE VARIOUS QUALITIES green. It is then dried by the sun for OF PEPPER at least a week, making the corns Really good pepper comes turn brown-black and hard. Its at a price that is also an taste is aromatically hot and very indicator for the whole spicy. spice market. There is a wide range of all qualities on the world market. High-quality WHITE – peppercorns have equal co- POLARIZING HOT lour and size. Moreover they White pepper divides opinion are hard and cannot be (of taste). It is based on red, fully crushed using your fingernail. ripe berries. These are put into The weight of the corns, measured large bags and soaked in water in grams per litre (g/l), is a further for about a week, which makes it essential quality criterion, which easy to remove the shells from the is particularly important for black white Manfred Klein

Manfred Klein believes that "nutrition" is not just a term, but an approach to life. For him it has three important aspects: caring for health and well-being, a careful approach to food and the associated care for (food) Philipp Kohlweg culture. As creative maverick, Klein has been part of the WIBERG "You get out what you put in," Team Inspiration since 2000. He is is the guiding principle of the principally involved in national youngest member of WIBERG Christian Berger and, in particular, international Team Inspiration. This is exactly events. In addition, he is constantly why mutual respect is the most Christian Berger has been on the search for anything important aspect for him – both wearing a "white vest" for 37 unusual and for undiscovered on a human level and also years – that is his chef’s jacket, secrets. This approach shapes professionally in his interaction which he has worn with pride and his creative input with regards to with a wide range of foods. Even pleasure every day for 17 years the development of innovative as a boy, Philipp Kohlweg knew in the WIBERG Team Inspiration. products. Far Eastern philosophies that cooking was his passion Every day as a chef holds new and "pure nature" characterise his and evidence of this was soon fascination for him – discovering creations. He has previously been forthcoming – he won gold in five multifaceted herbs and spices employed in leading positions in all out of six apprentice competitions! of the highest quality can get areas of gastronomy, for example Kohlweg loves nature, is easy to addictive. Using his established as head chef at the "Schloss get along with, and has worked expertise in ingredients and Ellmau" (Bavaria), as managing for Josef Illinger and Thomas their effects, he offers chefs and director of a catering company Walkensteiner, amongst others. clients many new perspectives in Berlin and on luxury cruise Following these positions, Gordon and significantly enriches existing ships such as the "MS Europa". Ramsay – whom he had worked for demands for taste and enjoyment. He has countless accolades for in London – sent him to Monaco as his position as a role model for a private chef. "Cooking is responsibility – upholding the profession, as well the focus is on people,"... as from the Chamber of Industry "As a chef you have opportunities and Commerce and the German that are only rarely available to ... Christian Berger always remains Association of Chefs – testament other people. Just the variety of food, committed to this principle and to his life's work. Manfred Klein is culinary customs and various ways of only uses top-quality food for a professional chef who also has preparing produce are fascinating," cooking, which he treats with the dietary training. says Kohlweg. This feeds into his same respect as his colleagues in motto: "A chef has never finished the team! learning." HLF KREMS TEAM INSPIRATION 5 Christian Berger Manfred Klein Philipp Kohlweg

WIBERG Team Inspiration is a small group consisting of Christian Berger, Manfred Klein and Philipp Kohlweg. They are professional chefs, a think tank, a centre of excellence and instigators all at the same time. They have unbelievable flair for culinary details and know exactly how to use best a wide range of spices. They pass on their extensive knowledge in seminars, workshops and training sessions – from pro to pro! RECIPES

Polenta & LEMON PEPPER Manfred Klein 7

m o

INGREDIENTS TO SERVE 10 n

Polenta and Lemon pepper blancmange p

800 ml coconut milk, 150 g polenta, 3 egg whites, p e 20 g raw cane icing sugar r WIBERG products: Himalayan salt pure fine, Lemon pepper, Turmeric

Organic prawn jam and prawns in rice pastry 400 g organic prawns chopped, 100 g onions diced, 100 ml white wine, 150 ml pomegranate syrup, 50 g preserving sugar, 10 organic prawns without shells and ready to cook, 200 g rice noodles softened WIBERG products: Sesame-seed oil, Himalayan salt for fish, 50 ml Raspberry vinegar, Chilis coarsely ground

Pistachio and Tarragon crumble 50 g sugar, 100 g spelt flour, fine, 50 g butter, 1 egg yolk WIBERG products: Tarragon, Bourbon Vanilla, ground, Himalayan salt pure fine, 100 g Pistachio nuts

PREPARATION

Polenta and Lemon pepper blancmange

Bring the coconut milk to the boil, stir in the polenta, add spices and stir constantly at a low temperature H

for about 5 minutes until thickened. Fold in the egg white, beaten with the sugar until stiff, and pour into i

heatproof glasses. m a Organic prawn jam and prawns in rice pastry Sauté the chopped organic prawns in Sesame-seed oil l a until they turn transparent and season with Himalayan y salt for fish. In the same pan, sweat the onions until soft, a add the white wine then add the pomegranate syrup, Raspberry vinegar, preserving sugar and Chilis plus the n previously sautéed prawns and bring to the boil. Season s the shelled prawns with Himalayan salt for fish, wrap in a the softened rice noodles and fry briefly in Sesame- l seed oil. t fo Pistachio and Tarragon crumble r f Mix the Tarragon with the sugar and Vanilla and ish combine the remaining ingredients. Pour onto a baking sheet, bake at 180 °C for around 5 minutes until crispy and then break into crumbs. s Garnish ut mini pineapple crisps n io ch a s it

P RECIPES ROAST VEAL with k i d ney s with beetroot rice and dandelion and Wild Herb smoothie

INGREDIENTS TO SERVE 10 Steak pepper.

Roast veal with kidneys Saffron foam 1.2 kg shoulder of veal, bone- 200 ml cream Beetroot rice in crispy pastry less and ready to cook, 500 g veal WIBERG products: 50 ml Crema di Cook rice in water flavoured with kidneys in fat, 200 g diced carrots, Aceto Saffron Vital vegetable stock and a Bay leaf. 200 g diced parsley roots, 50 g butter, Shortly before the end of cooking, 50 g raw cane sugar, 10 apple slices, PREPARATION add beetroot juice and leave to peeled and cored soak. Fill filo pastry sheets with rice, WIBERG products: Steak pepper, Roast veal with kidneys shape into little bags, bind with string Thyme freeze-dried, Coriander Cut the shoulder of veal into equally and bake until crispy. Remove string whole, Nutmeg whole, Brown basic sized portions and season well with and replace with a fresh chive. sauce, Peanut oil Steak pepper. Remove fat from kidneys and melt. Remove remaining Dandelion and Wild Herb smoothie Beetroot rice in crispy pastry skin from kidneys and cut them into Mix all ingredients vigorously. 300 g long-grain rice, 100 ml beetroot pieces of the desired size. Roast the juice, filo pastry sheets, oil, fresh chives shoulder of veal and vegetables in Saffron foam WIBERG products: Vital vegetable the kidney fat, add Thyme, Coriander Combine cream and Crema di stock, Bay leaves and Nutmeg, seal in a vacuum bag Aceto Saffron, pour into an iSi bottle and cook for 12 hours at 74 °C. Strain and foam using one cartridge. Dandelion and Wild Herb smoothie the cooked stock, add the Brown 400 ml clear tomato juice, 300 ml basic sauce and reduce for a short mineral water, 100 g fresh young time. Tear the shoulder into small dandelion leaves, 100 g fresh flat- pieces and mix with the stock. To leaf parsley, 50 ml agave syrup serve, press into a round cutter and WIBERG products: 100 ml Olive oil arrange on top of the apple slices Extra Virgin, Wild Herbs, Himalayan caramelised with butter and raw salt with herbs, Chives, Raspberry cane sugar. Fry veal kidneys in vinegar Peanut oil until pink and season with Manfred Klein 9 TAIF Kwith walnuts, plum tomatoes and honeya compote & Orange pepper almond milk

INGREDIENTS TO SERVE 10

Kataif with walnuts 200 g fine spelt flour, 100 g yellow millet flour fine, 1 egg, 250 ml warm spring water, 150 ml goat’s milk, 1 packet dried yeast, 150 g chopped walnuts, 80 ml acacia honey, 2 cl rose water, 100 ml agave syrup WIBERG products: Himalayan salt pure fine, Orangia Sun, Gingerbread spice mixture, Walnut oil

Plum tomatoes and honey compote 100 ml pomegranate juice, 600 g red and yellow plum tomatoes halved and cored, 50 ml acacia honey WIBERG products: Mixed pepper coarsley ground, Oregano freeze-dried, Cinnamon whole, Cloves whole, Pistachio nuts

Orange pepper almond milk 500 g ground almonds without shells, 1.2 l spring water, 100 g raw cane icing sugar, 100 ml agave syrup WIBERG products: Orange pepper seasoning mix, Bourbon Vanilla ground

PREPARATION

Kataif with walnuts Mix the spelt and millet flours with egg, water, goat’s milk, yeast, Himalayan salt and Orangia Sun to form a smooth dough and leave to sit for about half an hour. For the filling, combine walnuts with acacia honey, rose water and Gingerbread spice mixture. Cook small pancakes on one side in Walnut oil, place the walnut filling in the middle and fold together. Brush with agave syrup and bake at 180 °C for about 3 minutes.

Plum tomatoes and honey compote Bring the pomegranate juice to the boil with the spices and Pistachio nuts, add the plum tomatoes and acacia honey, return to the boil and cool.

Orange pepper almond milk Combine almonds with water and leave to soak for about 2 hours. Then mix and strain through a fine sieve. Season to taste with raw cane icing sugar, agave syrup, Orange pepper and Bourbon Vanilla.

Garnish dried kumquat slices, WIBERG Gourmet Vanilla pods RECIPES

pepper spray Christian Berger 11 Marinated rainbow trout with pepper spray

INGREDIENTS TO SERVE 10 Marinated rainbow trout 1.5 kg whole rainbow trout WIBERG products: 70 ml Crema di Aceto Lime-green tea 20 g Sea salt flakes, 30 ml Olive oil Extra Virgin

Pepper spray pepper 150 ml sugar syrup xed WIBERG products: 100 g Mixed pepper whole i M PREPARATION Marinated rainbow trout Fillet the trout, remove skin and bones and marinate with the remaining ingredients for 12 hours. Lightly salt the skin and cook with a little Olive oil between two Silpat mats in the oven at 160 °C until crispy. O Pepper spray li Heat the sugar syrup and the pepper, ve pour into a flask and leave to cool. o il Tip: Spray onto the fish fillet at the table when serving for a theatrical effect (also suitable for other dishes). Sea salt Garnishbaby carrots, radishes, cucumbers, flakes varieties of Koppert cress

Crema di Aceto Lime -green tea RECIPES DUCK BREAST with vanilla, honey and pepper

Ingridientsto serve 10 Duck breast with vanilla, Spring greens Spicy apple “Scheiterhaufen” honey and pepper 600 g spring green leaves Core apples, cut into slices and 1.8 kg duck breast, 200 ml strong blanched, caraway seeds, butter brown with the slices of brioche/milk red wine, 200 ml orange juice, WIBERG products: Himalayan salt bread in Walnut oil. Make a spicy 80 g acacia honey pure fine sauce royale from the cream, milk, WIBERG products: Orange pepper eggs, spices and Vital vegetable seasoning mix, Brown basic sauce, stock. Layer everything into round pasty, 20 g Black pepper ground, baking dishes that have been 5 g Bourbon Vanilla ground sprayed with Spray-on oil and cook PreparationDuck breast with vanilla, in the oven for about 12 minutes at honey and pepper 160 °C. Spicy apple "Scheiterhaufen" Trim duck breast and score skin 5 apples, 10 slices of brioche / finely. Season well with Orange Spring greens milk bread, 200 ml cream, pepper and cook in the oven. Toss the spring green leaves and 200 ml milk, 4 eggs, Deglaze the roast residue with a season to taste with caraway and 2 spring onions little red wine and orange juice Himalayan salt. WIBERG products: Walnut oil, and finish with Brown basic sauce. Marjoram freeze-dried, Thyme Warm acacia honey and stir in freeze-dried, Vital vegetable stock, pepper and Bourbon Vanilla. Spray-on oil Use this to baste the cooked fresh thyme duck breast and slice. Garnish Christian Berger 13

COFFEEwhite mousse in pepper Florentine cannelloni & strawberries with basil sugar

Ingridientsto serve 10 White coffee mousse Pepper Florentine cannelloni 2 table spoons coffee beans, Dissolve sugar in orange juice, stir 200 ml cream, 100 ml milk, in the rest of the ingredients until Garnishfresh basil tossed in basil sugar 5 g sugar, 150 g white chocolate smooth and chill for a few hours. WIBERG products: 2 pieces Green Spread onto a Silpat mat in a cardamom whole, 1 g Bourbon circular shape using a template Vanilla ground (like tuiles – about 1mm thick). Bake in an oven at 160 °C until golden Pepper Florentine cannelloni brown, and roll up while still hot. 110 g sugar, 60 ml orange juice, Fill with mocha mousse shortly 30 g flour, 60 g sliced almonds, before serving. 60 g melted butter WIBERG products: 5 g Orangia Sun, Strawberries with basil sugar 3 g White pepper whole Mix Basil with sugar in a coffee (coarsely crushed) mill, combine the strawberries with the basil sugar. Strawberries with basil sugar Top with Melba 100 g granulated sugar, sauce. 300 g small strawberries prepared, 150 ml Melba sauce WIBERG products: Basil freeze-dried

PreparationWhite coffee mousse Roast the coffee beans and Green cardamom and place in the cream overnight to steep. Strain and warm gently with the milk, sugar and Bourbon Vanilla (do not boil). Stir in the chocolate and pour through a fine sieve into an iSi Gourmet Whip. Leave to cool and use one cartridge to add gas. Leave in a cold place for a few hours. INGREDIENTS

PREPARATION TO SERVE 10 RECIPES black bread croutons croutons bread black Garnish to cool. leave and shake acartridge, with Fill bottle. iSi an into straight asieve through pour and Mix pepper. Bourbon with season and ingredients all Combine bread black and oil Walnut with espuma curd Goat’s °C. 50 about of a temperature at cotta panna and tomatoes the Serve required. until place a cool in Store moulds. desired the into pour and up Heat agar-agar. in stir and sieve, cool afine through pour Then 10 minutes. for steep to covered Leave season. and Herbs Wild and pepper Bourbon garlic, the with milk goat’s the Heat overnight. °C 53 oven at the in dry Then Herbs. Italian and flakes salt Sea stock, vegetable Vital with tomatoes the Season tomato beefsteak dried and pepper Bourbon with cotta panna milk goat’s Warm 1minute. about for Watts 800 at amicrowave in foam herb the Heat 2hours. for to cool leave and shake cartridge, one with Fill bottle. iSi an into pour and sieve afine through Strain smooth. until purée and ingredients all Combine Wild herb biscuit bonbons. cheese goat’s the over pour serving, Before pepper. Bourbon and Thyme salt, Himalayan with well season and sugar cane raw the Caramelise again. to cool leave and balls small into Form afew hours. for to cool leave and asieve through cheese goat’s the Strain caramel pepper cheese Goat’s Virgin Extra oil Olive ml 30 stock, vegetable Vital cold ml 80 pepper, Bourbon Exquisite freeze-dried, WIBERG products: flour gcake 100 blanched, leaves spinach gfresh 100 3 eggs, Wild herb biscuit (ground) pepper Bourbon gExquisite 40 freeze-dried, Thyme fine, pure salt Himalayan products: WIBERG sugar cane graw 100 removed, rind with cheese goat's gcreamy 300 caramel pepper cheese Goat’s Wild Herbs, Italian Herbs Herbs Italian Herbs, Wild G oat and wild herbs wild and oat

Exquisite Bourbon pepper Bourbon Exquisite WIBERG products: cream 150 ml curd, ggoat’s 300 bread black and oil Walnut with espuma curd Goat’s Herbs Wild pepper, Bourbon Exquisite Herbs, Italian flakes, salt Sea WIBERG products: 2gagar-agar garlic, of 2 cloves milk, goat’s ml 600 halved, tomatoes 5 beefsteak tomato Bourbon beefsteak pepper andwith dried cotta panna milk goat’s Warm 50 ml Walnut oil, oil, Walnut ml 50 stock, vegetable Vital INGREDIENTS PREPARATION TO SERVE 10 purée andcrisps,sourcherries green cabbage,Jerusalemartichoke Garnish BBQ. Mixwiththecharcoal. mountain pepperandseasonwithBlack Add theblackbreadcrumbsandTasmanian Toast thesesameseedsinadrypan. Tasmanian mountainpeppercrust the beeffilletbeforeserving. mountain pepperandusethistogentlysmoke apple woodshavingsandthecrushedTasmanian about 10minutesat110°C.FilltheSmokingGunwith mountain peppercrust.Cookgentlyintheovenfor with Dip-SauceBarbecueandtossintheTasmanian before serving.BrownthebeeffilletinOliveoil.Baste minutes. SeasontotastewithAcetoPlusBlackcurrant and addtotheredwinereduction.Boilgentlyforafew reduce byhalf.MixtheBrownbasicsauceincoldwater red wine.Add5choppedmountainpeppercornsand Caramelise therawcanesugaranddeglazewith Smoky beeffillet Tasmanian mountainpepper,5gExquisiteBlackBBQ WIBERG products: 80 gblackbreadcrumbs,2charcoal Tasmanian mountainpeppercrust Olive oilExtraVirgin,Dip-SauceBarbecue pepper, Brownbasicsauce,AcetoPlusBlackcurrant, WIBERG products: 1.3 kgbeeffillettips,applewood 50 grawcanesugar,500mlfruityredwine, Smoky beeffillet 200gBlacksesame,10Exquisite ExquisiteTasmanianmountain S

moky beef

Philipp Kohlweg 15 RECIPES Sansho lemon tart

with carrots Philipp Kohlweg 17

Sesame shortcrust pastry 100 g granulated sugar, 200 g butter, 280 g wheat flour WIBERG products: 100 g Sesame seeds, shelled and ground, Lemon Sun, Bourbon Vanilla, ground, Ginger, ground Sansho lemon tart 10 ml lemon juice, 200 g granulated sugar, 4 eggs, 130 g butter, 2 gelatine leaves TO SERVE 10 WIBERG products: Bourbon Vanilla, ground, Exquisite Sansho blossom pepper, 60 ml Olive oil Extra Virgin, Lemon Sun Olive oil powder San 50 g Maltodextrin sho bl WIBERG products: 50 ml Olive oil Extra Virgin os so Carrot and cardamom ice cream m

INGREDIENTS 200 ml cream, 200 ml milk, 4 egg yolks, 90 g granulated sugar, 200 g carrot purée p e WIBERG products: ½ Gourmet Vanilla pod, 5 g Cardamom ground, Orangia Sun p p

Carrot and ginger foam r 125 g carrot purée, 180 ml carrot juice, 10 g sugar, 125 ml cream, 70 ml apple juice, 3 gelatine leaves WIBERG products: Ginger ground, Bourbon Vanilla ground Carrot and rosemary jelly 250 ml carrot juice, 10 g sugar, 1 g agar-agar WIBERG products: Bourbon Vanilla ground, Rosemary, Orangia Sun Sansho blossom pepper meringue 100 g egg white, 120 g granulated sugar, 40 g icing sugar WIBERG products: Bourbon Vanilla, ground, Exquisite Sansho blossom pepper

Sesame shortcrust pastry Make shortcrust pastry in classic style. Sansho lemon tart Boil lemon juice with granulated sugar and vanilla, season with Sansho blossom Ginger pepper. Chill for a short time, thicken with eggs and beat with butter, Olive oil and Lemon Sun. Dissolve gelatine in a little warm water and mix with the lemon cream, cover with the sesame shortcrust pastry and leave to chill. Sprinkle with Olive oil PREPARATION powder before serving. Olive oil powder Combine maltodextrin and Olive oil in a Thermomix until they form a powder. Carrot and cardamom ice cream Heat cream, milk, Gourmet vanilla and Cardamom. Beat egg yolk with granulated sugar until creamy. Add spiced milk and carrot purée and season with Orangia Green c ardam Sun. Thicken over steaming water. Strain through a sieve and freeze. Churn in a om Pacojet. Carrot and ginger foam Combine carrot purée with carrot juice, sugar and cream and season well with Ginger and Bourbon Vanilla. Strain through a sieve. Warm the apple juice, mix with softened gelatine and add to the main mixture. Pour into an iSi bottle and fill with one cartridge. Cool in the fridge. Carrot and rosemary jelly Combine carrot juice with sugar, Bourbon vanilla, Rosemary and Orangia Sun and leave to steep for a few hours. Pour through a sieve and combine with agar-agar, heat and pour onto a tin. Then cool and pour into the desired moulds. Reheat before serving. Sansho blossom pepper meringue Make a Swiss meringue in classic style. Mix the icing sugar with Sansho blossom pepper and sprinkle over the meringue before serving. Garnish WIBERG Exquisite Sansho blossom pepper, dried carrots, chocolate biscuit crumbs with WIBERG Exquisite Aztec Gold, Citra Leaves from Koppert Cress Vanilla

Rosemary

REPORTAGE 19

We hold a pepper mill over Venice; however, not every our food – ideally one sold by delivery actually arrived. These WIBERG – use it to season our meal, difficulties and the supremacy tuck in, and that’s it! That’s how of Venice encouraged other easy it is to season using pepper European countries to accelerate these days, but it wasn’t always the search for an ocean route so straightforward. It was only to India. A lot of money was after many years of difficulties and invested in developing seafaring: hardships that this valuable spice the voyages of Vasco da Gama was made widely available to us. and Christopher Columbus would Let’s take a look behind what we have been unthinkable without take for granted and go on a jour- pepper. In the end, it was da ney, the purpose of which was to Gama who first brought a cargo bring pepper to us in all its colours, of pepper by ship from India to forms and varieties. Europe in 1498. He circumnaviga- ted the Cape of Good Hope, and EVER POPULAR thereby the continent of Africa, There is a lot of blood associated thus discovering the ocean route with peppercorns from previous to India. centuries. The fruits of the tropical pepper plants originally came from RISE OF THE NAVAL POWERS southern India, arriving in Europe The Portuguese, Spanish, British, via Alexander the Great’s Indian Dutch, French – suddenly every- campaign, and quickly became body wanted to travel to Asia enormously popular. Its long shelf- and purchase, capture, exploit or life in dried form made it an ideal somehow bring back to Europe product for long-distance trade. their exotic spices, and, above The Romans loved it, but refused all, stocks of pepper. This led to to pay high Arabian prices. So they several armed clashes between swiftly sent an army to bring the these European countries, who were southern Arabian spice kingdoms investing increasing amounts into into the Roman Empire to solve equipping their navies. No country this problem. In the following eras, wanted to fall behind the others, from antiquity to the Middle Ages, and each of them tried to establish trade in pepper was a lucrative colonies where it was possible business. Only spices that reached to cultivate pepper. Pepper lost us from the discovery of the New some of its importance when chili World, such as chili peppers or peppers arrived in Europe from vanilla, had an equivalent status. the newly discovered American Incidentally, chili peppers were continent and displaced pepper even at times accepted as in some places as the hot spice of currency in Peru, whereas in Europe, choice. After the Portuguese and pepper was widely valued on a Spanish, the Dutch took over the par with pure gold. Venice in the majority of the pepper trade and Middle Ages had the spicy plant turned Amsterdam into a town of to thank for a large proportion of "pepper sacks", as the rich spice its wealth. The Venetians bought traders of the time were dispara- pepper and other luxury items gingly called. Once the British also from India using the old trade gradually began to bring pepper routes, passing through the Middle to Europe, the price of pepper fell East. It was a difficult journey through for the first time. However, it re- a region that was as danger- tained its position as the reference ous then as it is now. The traders point for the spice market. High always had to be accompanied demand for the hot spice ensured by soldiers, who were supposed that its trade was still a good busi- to guarantee their safe arrival in ness and remains so to this day. Crema di Aceto Lime-green tea with Italian white wine vinegar

This fruity green addition to the Crema di Aceto range is bursting with almost limitless possible uses.

For fresh fruits: mix two tablespoons of water with one tablespoon of vanilla sugar and a generous dash of Crema di Aceto Lime-green tea and it’s done. A quick and easy way to marinate fruit for dessert!

For freshly-caught fish:mix together Olive oil Extra Virgin with Crema di Aceto Lime-green tea in a ratio of one to one while cold, and you will have the perfect spreadable finishing touch for poached fish!

Salt confetti Salt flakes with spices

Aromatic natural salt, with additional colour from herbs and blossom, is ideal for fish, shell fish or veal, and for putting the finishing touch to vegetarian dishes.

Decoration is the key: The colourful flakes attract everyone’s attention! A full blaze of colour has been captured here in natural salt, making every culinary

products creation an eye-catcher. top Mmmm, delicious: Salt confetti tastes great where- ever it is used – be it in a double tartar of tuna and beef with salt confetti and wasabi cream, or in squash carpaccio with marinated pea shoots, or in pork fillet with maple and pear.

Green pepper freeze dried, whole

The preserved original form of pepper in whole corns is hand picked and has an intense spiciness.

Versatile seasoning: Unripe pepper berries are the basis of green pepper. After harvesting, the berries are put through a quick drying process; this prevents fermentation and retains the colour of the pepper.

Special hint: crush Green pepper freeze-dried between your fingers and decorate ice cream or white chocolate mousse; it also suits perfectly with various fresh berries such as strawberries or raspberries. TOP PRODUCTS 21

INGREDIENTS TO SERVE 10 Redfish fillet 1.5 kg redfish fillet ready to cook WIBERG products: Himalayan salt for fish organic seasoning mix, Olive oil Extra Virgin Lime-green tea stock 250 ml fish stock WIBERG products: 150 ml Crema di Aceto Lime-green tea, Sesame- seed oil, Himalayan salt pure fine Turmeric rice 300 g basmati rice WIBERG products: 600 ml Vital vegetable stock, Turmeric ground, Ginger ground Garden vegetables 300 g carrots cut into strips, 300 g yellow carrots cut into strips, 300 g courgettes cut into strips WIBERG products: Vital vegetable stock Garnish: Green tea leaf (alterna- tively: basil leaf), WIBERG Crema di Aceto Lime-green tea

PREPARATION Redfish fillet Season the redfish fillet with Himalayan salt for fish, drizzle with Olive oil and steam in classic style. Lime-green tea stock Heat the fish stock, stir in Crema di Aceto and season to taste with Sesame-seed oil and Himalayan salt. Turmeric rice Heat the vegetable stock and season to taste with Turmeric and Ginger. Cook the basmati rice in this stock. Garden vegetables Blanch the vegetables and season to taste with vegetable stock. ine i n h s y

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SALAD DOESN’T ALWAYS INTO THE HAVE TO BE GREEN Mixed with colourful fruits and BARBECUE & bitter salad leaves in a range of hues, the well-loved (barbecue) SALAD SEASON side dish becomes a feast of WITH WIBERG colours, appealing to the eyes and taste buds alike. WIBERG This is the taste of summer! Giving AcetoPlus enables you to create enjoyment, good humour and such nuances quickly and easily. fantastic experience – particularly The combination of fine Balsamic at barbecues! And even more so vinegar and fruits brings together when combined with delicious enchanting sweetness with a tangy salads! tartness, elevating salads into a new (taste) dimension. Manfred Klein from WIBERG Team Inspiration passes on a few tips SALAD FOR DRINKING about barbecues and salads: Drinkable salads are right on trend. These are basically an energy and A DIFFERENT WAY chlorophyll boost in liquid form. TO BARBECUE With a dash of Olive oil, Aceto Barbecuing fruits remain on trend. Balsamico di Modena plus standard Possible combinations: Water- lettuce, parsley and basil, the melon with salt and WIBERG drink becomes a spicy smoothie. Exquisite Peppercorn Cuvée, figs Of course, you can also combine with WIBERG Bourbon Vanilla sugar different salad leaves and fruits, and pineapple with WIBERG Grill- according to taste. Argentina. For a barbecue season full of healthy and, above all, tasty SALAD AS THE "MAIN EVENT" highlights. Salads can also work well on the barbecue itself. They can even USING THE POWER move from being a side dish to the OF SEASONING EFFECTIVELY "main event". Roasted gem lettuces, It is of course preferable to use grilled orange chicory with the various spice mixes to season WIBERG Exquisite Bourbon pepper, afterwards; otherwise there is a or fish wrapped in salad leaves are risk of burning the precious piece just a few possibilities. With a little to be barbecued. Contrary to imagination, a lot can be made the popular practice of buying from these healthy vegetables and barbecuing pre-marinated – guaranteeing a fantastic BBQ delicacies, we recommend season! making your own marinades in the form of salsas and then putting them directly on the barbecued food, or even serving them separately. LATEST NEWS 23

with sweet potato, sheep’s cheese, portobello and crunchy vegetable sticks

INGREDIENTS TO SERVE 10 Vegetarian burger 20 slices of portobello, 10 spelt burger buns, 10 green salad leaves, 20 grilled slices of sweet potato, 20 slices of sheep’s cheese, baby leaf spinach, pine nuts WIBERG products: Olive oil Extra Virgin, Dip-Sauce Barbecue, Burger seasoning salt, Crema di Aceto Classic Crunchy vegetable sticks 500 g carrots cut into batons, 500 g yellow carrots cut into batons, 500 g kohlrabi cut into batons, WIBERG products: Olive oil Extra Virgin, Himalayan salt pure fine

PREPARATION Vegetarian burger Brown the portobello in Olive oil and season well with Burger seasoning salt. Briefly grill the spelt burger buns, fill with salad leaves, sweet potato, portobello and sheep’s cheese and season well again with Burger seasoning salt. Marinate the leaf spinach with Olive oil and lay over the portobello. Complete with Dip-Sauce Barbecue and pine nuts. Crunchy vegetable sticks Season the vegetable sticks with Himalayan salt and Olive oil.

We would like to thank ZIEHER and Fortessa for kindly providing us with selected pieces from their china and cutlery collections for this edition of “Inspiration”. For ZIEHER pieces, see: p. 11 (knife), 14 (fork), 15 (knife & fork).

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