GREEN PEARLS® – curated for sustainable impact
Vacation without good food? Barely imaginable, isn’t it? But did you ever think about organizing your entire trip around it? Turning it into a real pleasure trip? In this article, we take you on a culinary journey through the Alps.
All the green pearls are united by their exceptional stories, which we are happy to share with you. Today it takes us to the wellnesshotel Klosterhof – Alpine Hideaway & Spa in Berchtesgadener Land.
The Landgut Stober is not only a hotel, but also a conference and event location – and all this at a historical location of sustainability. The theme here is not an “add on”, but an integral part of all activities and this is, of course, reflected in the renovation and extension of the hotel
Do you know the Economy for the Common Good? This movement was founded in 2010 by the Austrian journalist Christian Felber with members and followers all over the world.
“Our passion is to unite people and nature, not only in house and kitchen.” This reflects the philosophy of the Okelmanns, who have been running the Eco-Hotel Okelmann’s since 1879 in the fifth generation.
“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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