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HUBERTUS unplugged focuses on the lust for life and personal responsibility

November 14, 2020 Lifestyle Feature No Comments

The philosophy of HUBERTUS unplugged is based on a balanced diet, personal responsibility, the pursuit of a joyful life, and the conscious consumption that goes along with it. Healthy eating means enjoyment, exchange, experimentation, and no restrictions. The guest decides for themselves and learns along the way. What is Holistic Food or Slow Food? How can I integrate them into my everyday life after my holiday? And how can I succeed in doing so while thinking also regionally and seasonally? The HUBERTUS team provides answers and practical tips.

Forays through woods and meadows in search of something new

For Kristian Knölke, chef at HUBERTUS unplugged, cooking is the art of surprising guests with fresh local produce. All of which is complemented by quality products from all over the world.

His path led him via Kitzbühl to Sylt and to star chef Alexandro Pape where he discovered the world of Haute Cuisine in the north. At Tegernsee, he learned to reinterpret traditional Bavarian cuisine in a casual and playful way with Euro-Toques star chef Matthias Rödiger. He continues to refine his skills at the HUBERTUS. Kristian Knölke has a feeling for authenticity and extravagant combinations of fresh, aromatic delicacies from the region. Freshly presented and served à la minute. His passion for fine cuisine is based on curiosity and the desire to create something new while remaining boundlessly free to make his guests happy.

Food defines our lives

The philosophy of the sustainable luxury resort Gili Lankanfushi in the Maldives is based on the understanding that our life is only as good as the quality of the food we eat.

Chef Hari has been a key member of the culinary team at Gili Lankanfushi for more than 10 years. The experience there has allowed him to mature and today he leads a multinational team of 54 people, including 26 chefs from 10 countries, each with their own culture and many unique gastronomic ideas. He describes his cooking style as simple, local, and creative. And he does not want to be pigeonholed.

Chef Hari loves vegan

Born in South India, his passion for cooking began at a very young age. He has refined his knowledge and skills and today his special interest lies in vegan cooking. The large organic garden is also under his supervision, care, and further development. For example, he has initiated a natural composting project in which worms transform food waste into organic fertilizer. He is responsible for the cultivation of organic herbs, vegetables, and fruits with which he prepares his signature dishes such as Aloe Vera Ceviche, Avocado & Garden Leaves Gazpacho and Citrus Salad. In the largest organic garden in the Maldives, more than 20 different vegetables such as spinach, radish, and eight different types of lettuce along with 14 different herbs including Thai basil, lemongrass, and rosemary are grown.

Hari is also committed to sustainability in his private life. He spends much of his free time with the marine biology team implementing the latest research and environmental protection measures, both on the island and in the surrounding areas.

Vegan inspirations by Hari from the Gili Lankanfushi

Pan-fried vegan scallop with cauliflower couscous, pumpkin puree, curry foam

1-2 servings, preparation time: 10-15 minutes

Ingredients and preparation

Vegan scallops:

  • 250g white radish (cook and cut like scallops)
  • Fry in a hot pan until both sides are golden
  • Raw cauliflower couscous
  • 75g grated cauliflower
  • 15g tomato finely diced and peeled
  • 10g chopped parsley
  • 10ml extra virgin olive oil
  • Lime juice
  • Salt

Mix everything together

Pumpkin puree:

  • 100g Fried pumpkin
  • 50ml coconut milk
  • 10ml olive oil
  • Salt

Mix everything together

Curry foam:

  • Coconut curry sauce
  • 25ml vegetable oil
  • 50g garlic and ginger, chopped
  • 1 medium-sized onion, sliced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon cumin powder
  • 150ml coconut milk
  • 1 medium fresh tomato
  • 25g curry leaves
  • ½ teaspoon mustard seeds
  • 2 cloves, green cardamom toes
  • ½ teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 small cinnamon stick
  • some fresh coriander root
  • With the salt season to taste

Heat the oil in a large pan over medium heat. Crush mustard seed, cumin, coriander seeds, fennel seeds, cardamom, cinnamon stick, curry, rambha leaves, ginger, and garlic, then add onion, tomato, curry powder. Fry over medium heat for a few minutes. Add coconut milk and simmer for 5 minutes. Strain and adjust the seasoning. Puree the foam with a hand blender.

Arrange

Put pumpkin puree (hot), radishes (hot) and cauliflower couscous (cold) and curry foam on top of each other.

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