GREEN PEARLS® – curated for sustainable impact
The benefits of travel start before you even leave the house! According to researchers, the very act of planning a trip has a positive effect on the psyche! The anticipation, the excitement, and of course, the dopamine rush when you click “book”! Through mindful travel…
Clean beaches and seas, unspoiled nature in the mountains – that’s what tourists want. And hotels want to deliver. The problem is that the hotel industry itself is a major source of plastic waste. Single-use plastics in the form of typical hotel slippers, small packages…
The OLM Nature Escape in Sand in Taufers, which opened in 2022, is closely associated with Michelin-star cuisine. Chef Berni Aichner was for many years the sous-chef of 3-star chef Norbert Niederkofler. Like him, Aichner believes that exquisite taste can be achieved sustainably with 0-km-food. The best example of this is the “Pink Lady” risotto recipe with South Tyrolean ingredients. (more…)
Skis on, out of the hotel and onto the slopes – a ski-in, ski-out hotel lets you start your day’s skiing right outside the hotel door, saving you the daily shuttle ride. But that’s not all that makes your ski vacation sustainable. We’ll show you…
Tired of buying the same old bunch of Fairtrade roses for Valentine’s Day? In 2025, the 14th of February will conveniently fall on a Friday – perfect for a romantic Valentine’s weekend! In a sustainable hideaway, of course, but that goes without saying, doesn’t it?
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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