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Tips from the Pro: How to Succeed with Kiachl at Home

By TIROLER TAGESZEITUNG (Glomex) 22 November 2025 45 Views
Source: TIROLER TAGESZEITUNG (Glomex)

Winter time is Kiachl time. Pastry chef Ingrid Gattringer reveals how to succeed at home as well.

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Zero Waste Bar "Stairs" at ProWein 2019

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The latest trend in the catering scene is called ‘zero-waste’. Konstantin Henrich, proprietor of the Stairs Bar in Berlin shows us how, as the owner of a bar, to not only greatly reduce the garbage you produce, but also how to make a fancy drink out of it.

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シーバスとバターブラン| Akis Kitchen

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地中海の香りとギリシャブルーの背景に満ちた新しいレシピ。ギリシャを旅行することによって、私はいくつかの新しいおいしい組み合わせを作成しました、そして今それをあなたと共有する時が来ました。ここでは、ギリシャの新しい味と味を開くこれらすべてのレシピを見つけることができます！楽しい！レシピ：https：//akispetretzikis.com/en/categories/thalassina-psaria/lavraki-me-beurre-blanc Akis eshop：https：//akiseshop.com/enシェフ：Akis Petretzikis制作：Akis PetretzikisLtd.

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