GREEN PEARLS® – curated for sustainable impact
In addition to the hotel facilities themselves, it is often the amenities that make a hotel special. In the international hotel industry, there is fierce competition for hotel amenities that no one else offers. Sometimes this takes on bizarre proportions… (a bath made of Orbeez,…
The thermometer on my desk is reading 28°C right now. If I had an air conditioner, I would probably turn it on right now. On the other hand… Maybe it’s a good thing I don’t. At least for the environment. But how do hotels, which…
It has been about 15 years since smoking was banned in restaurants, hotels and public buildings in the USA and Europe. Initially, hoteliers felt that they would be seen as poor hosts if they restricted the “personal freedom” of their guests. However, this is no longer the case. Instead, the non-smoker’s right to fresh indoor air takes precedence. Here you can find out where smokers can still indulge in their habit and where smoking in hotels is taboo – for your own good, of course!
Not everything that calls itself green is green. Because terms like “sustainable” or “eco” are not protected, anyone can use them for anything. We also see a lot of “greenwashing” in hotels and accommodations. Others are very committed without showing it. In this article we…
Showering is considered more sustainable than bathing. But it all depends on the shower! “Rain showers” and “waterfall showers”, which have long been trendy in luxury hotels, use 20 liters per minute. This means that 100 liters are gone in just 5 minutes. Not so…
“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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