Cornelia Poletto guided six talented chefs as they prepared a diverse culinary lineup. Each dish showcased distinct flavors and techniques, offering a glimpse into their expertise.
Cornelia Poletto is a renowned Austrian chef and television personality, known for her expertise in regional cuisine and her engaging culinary programs.She frequently mentors emerging chefs, providing a platform for innovation and skill development.
David kruselburger
Kruselburger presented Styrian root fish. It was served in a Kren-obers-Sud with lovage oil, accompanied by julienned vegetables and potatoes. A recipe for this dish is available for download.
Andrea Weimeister
Weimeister crafted a classic veal ragout fin. This rich dish featured mushrooms and peas, paired with rocket and domatic salad. A pumpkin seed pet dough rod completed the presentation. The recipe can be downloaded.
Linda Köhler
Köhler’s creation was Patacones. These were fried cooking banana talers, topped with a tomato-mango salsa, guacamole, and roasted corn. Interested parties can download the recipe.
When making Patacones, ensure the plantains are green and firm for the best texture. Double frying is key – once to cook through, and again to achieve a crispy exterior.
Johannes Wozny
Wozny prepared a Parmesan sow.This delicate soup was served with baby spinach and a confited egg yolk. A downloadable recipe is provided.
Christine Lakner
Lakner showcased Jakobsmussels. The mussels were presented with lukewarm vegetables, beurre blanc, and parmes sancip.A recipe for this dish is available for download.
Which of these dishes would you most like to try, and what flavors do you think would complement them best? Share your thoughts!
The event, held as part of a larger culinary festival, aimed to highlight the diverse talents within the Austrian culinary scene. Poletto selected the six chefs based on their innovative approaches to traditional ingredients and techniques. Each chef was given the freedom to create a dish that represented their personal style and expertise. The festival concluded with overwhelmingly positive feedback from attendees and critics alike, praising the creativity and quality of the showcased dishes. The downloadable recipes have already generated significant interest online, indicating a lasting impact from the event and a continued exploration of these culinary creations.
