Honkman

Classical Austrian/southern Germany food - veal stew (with mushrooms, onions, veal stock, heavy cream, butter) with broccoli (briefly sauteed and finished with butter) and served over spaetzle (made from flour and eggs and finished with butter)

Quinoa (with cilantro and lime zest) with seared shrimps (with ancho chili) in a tomato, scallion and garlic mixture and topped with diced avocado and olive oil

Fusili with radicchio (sautéed and then a bit caramelized/browned), oven-roasted walnuts and ricotta

Casserole with mashed potatoes, quick bolognese (made with ground beef, Suppengemuese (onion, carrots, celery root, leek), tomato paste, diced tomatoes), brussels sprouts and comte cheese

Roasted Vegetable Bibimbap - butternut squash, shiitake mushrooms, broccoli rabe were roasted in the oven in a mixture of gochujang, oil, soy sauce and brown sugar. Served over rice with fried egg, mung bean sprouts and some quick pickled cucumbers

Pork burgers spiced with parsley, fennel seeds, paprika, oregano, red pepper flakes and garlic, topped with sautéed green peppers and onion on a brioche bun with roasted garlic aioli

Pasta with chicken breast, napa cabbage, mushrooms, peas, garlic, ginger, chili and sauce made from soy sauce and lime juice

Sweet potato salad made by roasting sweet potatoes, red pepper and chickpeas in the oven with seasoned oil (with paprika and cinnamon) and finished with a dressing made from garden-vegetable cream cheese, milk and white wine vinegar

Soba noodles with shiitake and oyster mushrooms, asparagus, baby corn, red onions, chili and garlic in a quick sauce made from soy sauce, oyster sauce, lime juice and a little bit brown sugar.

Stir-Fried Sesame Chicken with Green Beans and Shiitake - sauce was a mix of chicken broth, Shaoxing wine, sriracha, soy sauce, toasted sesame seeds, toasted sesame oil, garlic and cornstarch

Vegetarian paella with green beans, cauliflower, great northern beans, red peppers, bomba rice, saffron and smoked paprika

Something of a quick mix between a chili and bolognese with fresh pork sausage, diced tomatoes, garlic, onion, red wine and white beans. Served over rice and topped with some shredded fresh mozzarella mixed with basil and lemon zest.

Asparagus-potato salad with a scallions, olive oil, white vinegar and mustard vinaigrette. Served with an avocado-creme fraiche dip and sausages

Mexican Pork Tinga Rice and Zucchini with Cream - Pork tinga was made by braising diced pork butt with onion, garlic, chipotle in adobo, oregano and thyme in a mixture of chicken broth and tomato sauce in the oven and for the last 30 minutes you add and cook rice so that it nicely soaks up the flavors. As the side vegetable dish we used a Diana Kennedy recipe where you throw together diced zucchini, tomatoes, peppercorn, cilantro, mint, cinnamon stick, cloves, chili and creme fraiche and simply cook it for 30 minutes.

Rigatoni with Sausage Sugo - Italian pork sausage, diced tomatoes, tomato paste, celery, carrots, leeks, garlic, rosemary, thyme and parsley

Root Vegetables and Bean Soup - with pancetta, leeks, turnips, carrots, cannellini beans, white wine, rosemary and parmesan

Pappardelle with Veal Ragu with Tomato - quite light ragu with finely diced veal breast, carrots, celery, onion, white wine, tomato paste, tomatoes.

Chili con carne with red kidney beans and green peppers - made with onions, garlic, ground beef, tomatoes, lard and spice mix of ancho chili, sirarakhong chili, cumin, basil, bay leaf, cinnamon and cloves. Served with sour cream

Risotto Primavera with asparagus, leeks, peas, garlic, parmesan and a little bit of lemon juice. Finished with a parsley-mint-lemon zest gremolata.

Rigatoni with pistachio-basil pesto and some shredded burrata

Potato ragout with curry, white wine, veal stock, heavy cream, orange zest and dill. Served with quickly seared shrimps and scallions as well as braised carrots in marsala wine.

Rigatoni with crumbled sausage, cannellini beans, tomatoes, red wine, garlic and basil.

Lentil soup with bacon, carrots, onion, garlic, thyme, parsley and balsamic vinegar - 1/3 puréed to get the right creamy consistency

Moussaka (eggplant, potato, beef, béchamel)

Whole wheat spaghetti with asparagus, pancetta, red onion, garlic, capers, hard boiled egg, pine nuts, lemon juice and parmesan.