Photo: PR
In search of culinary happiness
"The culinary adventures of Sarah Wiener in the UK" prove that there is a British kitchen - and this is not as lousy as we always thought!
Star chef Sarah Wiener (49) took the risk and set out on a journey to a country that is notorious for its cuisine. The Austrian got to know great people, tried new recipes and was even able to hunt by herself.
Here, Sarah Wiener answers the most important questions about her culinary mission in England.
Why are there such negative prejudices about English cuisine?
Sarah Wiener : "It's also quite often the case: wherever the agro-industry is powerful, regional private kitchens are disappearing, not only in England, where the industrial revolution has had a huge impact on farmers and, consequently, on the Had food. "
Which recipe of the British tastes you best, which not at all?
Sarah Wiener : "Moorhuhn was delicious, Sicahirsch and Kedgeree, I also loved scones with Lemoncurd, some things are simply not my taste, but still excellently prepared, other dishes, such as margarine or spicy broth, are not My case, I just do not like it. "
Do you personally prefer the kitchen of which country?
Sarah Wiener : "If I had to eat a single kitchen until the end of my life, that would be the Italian one, lots of vegetables, light and quite simple."
Which experience in the UK did you remember most positively?
Sarah Wiener : "The landscape was really a dream! And now I have a few more friends in the world."
And what was the worst?
Sarah Wiener : "Chlorinated drinking water, so I would not go there."
What fascination does cooking have for you?
Sarah Wiener : "Cooking is creative, relaxing, satisfying and exhilarating ."
What profession would you have chosen if you had not become a cook?
Sarah Wiener : "Today I would say gardener maybe."
Which culinary adventure should everyone try out?
Sarah Wiener : "Every culinary adventure that is offered to you, I am particularly fascinated by beekeeping." The world of bees is a metaphor of our whole being: if the bees are good, then nature, that is, people, is good for us. "
They never go shopping in supermarket chains, but only in organic markets. How so?
Sarah Wiener : "I would like to support and strengthen the diversity of the food supply and the various regional providers, which is also a question of quality of life for me.I speak directly to the producers in the market and can find an answer to all my questions."
What distinguishes a organic carrot from the discounter carrot?
Sarah Wiener : "The difference lies in the quality of the seed, ie the cultivation (main storable and standardized size versus variety in taste and properties, appearance and harvest time) of the cultivation (soil treatment and environmental impact) in the distribution system and ultimately in the price Large monopolists want The maximum profit: environmental protection, biodiversity, clean groundwater and healthy soils, animal welfare and the survival of smallholders are irrelevant. "
One has the feeling that suddenly everything is "organic". Can you still trust the label?
Sarah Wiener : "Bio is still the most controlled label, but bio is not all organic, yet the biostandards are higher than the conventional ones, and of course there are conventional farmers who do wonderful farming, but unfortunately I can do that in the supermarket So if I do not know the producers personally, I recommend organic food such as Demeter, Bioland or Naturland. "
Why should you do without cheap meat?
Sarah Wiener : "Who really wants to eat meat from factory farming? It has nothing to do with enjoyment of how animals are kept and slaughtered." Our excessive consumption of meat also destroys healthy soil and contaminates groundwater through over-fertilization and deforestation for animal feed Much too much meat that does not make us happier, but only makes us sick Other countries are growing soybeans for our livestock and are starving ourselves - we all do not want that - it's better to eat less meat and then eat it Meat is the most precious food we have, just vegetarian cooking and eating once a week, that would only have advantages and is really not a big sacrifice - on the contrary, there are so wonderfully wonderful vegetarian ones Dishes you can leave every schnitzel ... "
