GREEN PEARLS® – curated for sustainable impact
Curfews due to the corona pandemic have led to the fact that animals have been able to conquer new habitats in many countries. Sea turtles on Koh Samui lay their eggs again on the now deserted beaches. But even before the Corona crisis, many hotels…
You want to go on vacation with your family again in autumn? Our Green Pearls® Hotels have plenty of space and exciting activities for you and your families. Variety from everyday life guaranteed!
With the rising number of tourists worldwide, reliable hygiene and safety measures are becoming increasingly important. The Green Pearls® Partners, as hotels that operate in a sustainable manner, face these challenges in a very special way. Find out here what you should be prepared for during the current pandemic.
In recent weeks, you have probably heard the term social distancing everywhere. It’s about the physical distance that we should all maintain in order to contain the spread of the virus. Already a hundred years ago, when the Spanish flu was circulating, people were called upon to keep their distance. Also, in our hotels there are different measures, which you have to consider and we explain in the following.
Healthy and safe travel is very important during the current pandemic. We invite you to read about the actions Green Pearls® Hotels are taking for you and how they are taking care of the environment and waste avoidance.
On holiday, we want to have a good time and food is a very important factor in feeling good. During your time in the hotel, you enjoy being cooked. But what about excursions? We have checked out our Green Pearls® partner hotels and introduce you to some of them…
“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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