Drink Wine spills from the glass into the landscape: On land stewardship and the Malý pán project in South Moravia A winemaker is a co-creator of the landscape. This is how Jaromír Gala’s work leaves its mark, and why he is cultivating gastronomy as part of his winery. Drink It takes courage to set aside one’s ego and let nature shine: In conversations with winemaker Milan Nestarec We sat down with winemaker Milan Nestarec to talk about freedom, arrogance, and “normal” wine. Czech food culture Food Andula: A Czech take on nduja Decadent, spicy, and beautiful on toasted bread. Introducing Andula, the Czech take on nduja. People Bees can survive without us. We can’t survive without them: In conversation with beekeeper Kateřina Šulková Beekeeper Kateřina Šulková from Poděbrady introduces us to the magical world of bees. People An interview with the pastry chef who worked with František Myšák Jr. Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy? Food Pickled cucumber brine recipes, straight from the chefs Make your own homemade pickle brine just like the chefs do! Here's a step-by-step guide to achieving the perfect flavour and crunch in your pickled cucumbers. People The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out. Czech food culture The case of Noma: A lesson for the whole gastro scene How the scandal surrounding Danish restaurant Noma affects the entire gastronomy scene.
Drink Wine spills from the glass into the landscape: On land stewardship and the Malý pán project in South Moravia A winemaker is a co-creator of the landscape. This is how Jaromír Gala’s work leaves its mark, and why he is cultivating gastronomy as part of his winery.
Drink It takes courage to set aside one’s ego and let nature shine: In conversations with winemaker Milan Nestarec We sat down with winemaker Milan Nestarec to talk about freedom, arrogance, and “normal” wine.
Czech food culture Food Andula: A Czech take on nduja Decadent, spicy, and beautiful on toasted bread. Introducing Andula, the Czech take on nduja.
People Bees can survive without us. We can’t survive without them: In conversation with beekeeper Kateřina Šulková Beekeeper Kateřina Šulková from Poděbrady introduces us to the magical world of bees.
People An interview with the pastry chef who worked with František Myšák Jr. Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy?
Food Pickled cucumber brine recipes, straight from the chefs Make your own homemade pickle brine just like the chefs do! Here's a step-by-step guide to achieving the perfect flavour and crunch in your pickled cucumbers.
People The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out.
Czech food culture The case of Noma: A lesson for the whole gastro scene How the scandal surrounding Danish restaurant Noma affects the entire gastronomy scene.
