E-Paper Falstaff Recipes 01/2021

WHAT A SPRING!

DEAR FOOD AND WINE LOVERS!

The past months have reminded us once again just how incredibly important good food is. On one hand, we have all become acutely aware of how painfully we miss our restaurants. On the other hand, the shared cooking and baking and the enjoyment shared with loved ones has helped many through this particularly dark winter. All the more do we rejoice now that spring has finally arrived — and we welcome it with an entire issue full of recipes to give us hope. On page 68 we devote ourselves at length to the egg, that eternal symbol of rebirth and new beginnings, in perhaps its best preparation: poached! Spring without freshly harvested rhubarb is no spring at all — from page 164 it begins. We have waited long enough to breakfast out, so in the meantime we have matured into true brunch experts and dedicate an extra-large feature to it (page 24). In two recipe features we present delights from Austrian cuisine — once from Vienna (page 104) and once from southern Styria (page 10). And since southern Styrian wines are not only world-class but also incredibly versatile food partners, all the drinks recommendations in this issue come from this beautiful region. If after all this concentrated dose of homeland love you are still gripped by wanderlust: from page 50 we take you into the fascinating world of Korean cuisine, and on page 138 we present recipes from 'schönscharf', perhaps the finest Thai restaurant in Vienna. Let us cook our way through spring together, full of hope!

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