30.
Jul.
Jul.
Summer Retreat in Salzburgerland
Last weekend in the countryside around Salzburg offered everything you could ever want from a summer holiday: lake swimming, riding in a boat, canyoning, picnics, BBQs, eating, hanging out and relaxing. The idyllic backdrop of Seeham and Seeleiten across the lake gave the participants lots of culinary inspiration.
Between Friday and Sunday though, the guests were enjoying the Dolce Vita. Swimming in the Obertrumer lake was a refreshing break from the peaking temperatures and the stunning scenery was duly honoured and toasted to with copious food and drink.
„Sommer am See“'s Aurelia spoiled us with her wonderful summer pop-up café, serving breakfast, brunch and classic coffee and cake combos. The ideal beginning to a marathon of extreme relaxing!
On Saturday, the delightful Milena Broger from Bregenzerwald (Hittisau, Vorarlberg) arrived bearing specialties from the Far East. This young chef has just returned from an internship in Japan and her menu was a sublime combination of both sides of the Pacific, the mountains and the oceans. The philosophies of orient and occident resulted in an indulgent, delicious adventure for the palate.
Her menu, which proved extremely popular, consisted of:
Coregonus whitefish, marinated in koji, braised Daikon, pickled radishes and grilled flower blossoms. Then there was braised miso pork with potato and smoked meat dumplings, sour apricots and nettle and mushroom gratin with berries as well as a crispy hemp seed and cheese strudel for dessert.
TRUMER WELT and the culinary finale
It started on Sunday morning with the Sommerfrische Salzburgerland event and an interesting beer-related tour courtesy of the event sponsor, the TRUMER Privatbrauerei. This traditional brewery located right on the banks of the beautiful Obertrumer lake presented us with an amazing adventure package. The highly visible and descriptively flag-festooned brewery silos don't just make a statement in the eyes of beer aficionados, they also point to Trumer's cultural and humanitarian activities. We were able to discover the world of Trumer in a variety of refreshingly creative and entertaining ways - there were events, catering, beer tastings, brewery tours and even a beer comedy show at the brewery restaurant Sigl in Obertrum.
Römerquelle and Ja!Natürlich counted among the other large event sponsors.
In the afternoon, the preparations for the culinary finale were in full gear: in the mobile kitchen, top chef Emanuel Weyringer (Weyringer Wallersee) weaved his magic with supreme skill.
On this beautiful Sunday evening at the Obertrumer lake, virtuoso chef Weyringer's motto, „turn fascinating, unique ingredients from across the globe into magical delicacies" produced a stunning result. He was entirely in his element in Seeleiten as well and with his extraordinary dishes, he took us on an exciting and imaginative journey into the realms of colour, aroma, flavour and adventure.
The 5-course menu, enjoyed by almost 40 guests until the sun went down, consisted of:
This menu was, on every level, the highlight of this unforgettable weekend, which started simply with some canyoning with friends.
Between Friday and Sunday though, the guests were enjoying the Dolce Vita. Swimming in the Obertrumer lake was a refreshing break from the peaking temperatures and the stunning scenery was duly honoured and toasted to with copious food and drink.
„Sommer am See“'s Aurelia spoiled us with her wonderful summer pop-up café, serving breakfast, brunch and classic coffee and cake combos. The ideal beginning to a marathon of extreme relaxing!
On Saturday, the delightful Milena Broger from Bregenzerwald (Hittisau, Vorarlberg) arrived bearing specialties from the Far East. This young chef has just returned from an internship in Japan and her menu was a sublime combination of both sides of the Pacific, the mountains and the oceans. The philosophies of orient and occident resulted in an indulgent, delicious adventure for the palate.
Her menu, which proved extremely popular, consisted of:
Coregonus whitefish, marinated in koji, braised Daikon, pickled radishes and grilled flower blossoms. Then there was braised miso pork with potato and smoked meat dumplings, sour apricots and nettle and mushroom gratin with berries as well as a crispy hemp seed and cheese strudel for dessert.
TRUMER WELT and the culinary finale
It started on Sunday morning with the Sommerfrische Salzburgerland event and an interesting beer-related tour courtesy of the event sponsor, the TRUMER Privatbrauerei. This traditional brewery located right on the banks of the beautiful Obertrumer lake presented us with an amazing adventure package. The highly visible and descriptively flag-festooned brewery silos don't just make a statement in the eyes of beer aficionados, they also point to Trumer's cultural and humanitarian activities. We were able to discover the world of Trumer in a variety of refreshingly creative and entertaining ways - there were events, catering, beer tastings, brewery tours and even a beer comedy show at the brewery restaurant Sigl in Obertrum.
Römerquelle and Ja!Natürlich counted among the other large event sponsors.
In the afternoon, the preparations for the culinary finale were in full gear: in the mobile kitchen, top chef Emanuel Weyringer (Weyringer Wallersee) weaved his magic with supreme skill.
On this beautiful Sunday evening at the Obertrumer lake, virtuoso chef Weyringer's motto, „turn fascinating, unique ingredients from across the globe into magical delicacies" produced a stunning result. He was entirely in his element in Seeleiten as well and with his extraordinary dishes, he took us on an exciting and imaginative journey into the realms of colour, aroma, flavour and adventure.
The 5-course menu, enjoyed by almost 40 guests until the sun went down, consisted of:
- Sirloin pastello del choclo with creamed corn, Aglianico sauce and Greek avocado cream; oriental caper and honey topping
- Trout Wan Tan in a Nigiri-zu marinade
- Watermelon, Szechuan style, with fresh crayfish
- Escargot paenang curry with apricot and spinach
- Head, brain and tongue of veal in a Bec Se Yu sauce with chanterelle a la Giotto and peach
- Potato gratin
- Cherry cappuccino with mint ice cream
This menu was, on every level, the highlight of this unforgettable weekend, which started simply with some canyoning with friends.
