Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

The Hangar-7 Cookbook 2012

Hangar-7 at Salzburg Airport is not only a place of pilgrimage for aircraft enthusiasts and art lovers, but also for gourmets : under the patronage of Eckart Witzigmann and Executive Chef Roland Trettl, a new top chef comes to Hangar-7’s Ikarus restaurant every month to treat visitors to a guest chef menu.

In 2012, Roland Trettl and Eckart Witzigmann will remain true to their concept and look into the cooking pots of twelve creative and highly talented top chefs from all over the world at the Ikarus stove.

The results have now been published in the form of the 2012 edition of the Hangar-7 Cookbook and include recipes from the following cooking greats: Björn Frantzén/Daniel Lindeberg, Helena Rizzo & Daniel Redondo, Nuno Mendes, Tim Raue, Ryan Clift, Tanja Grandits, Pino Lavarra, Daniel Patterson, Pascal Barbot, Ikarus Team, Rasmus Kofoed and Peter Gilmore.

Over the past few months, I’ve held countless cookbooks in my hands with very different focuses and layouts. The Hangar 7 cookbook is clearly out of the ordinary, firstly because of its size and also because of its volume (320 pages). In particular, however, I also consider the layout to be very successful, very high-quality and with a clear focus on the dishes and their chefs.

However, one should be aware that the recipes presented are consistently on a high level and require a lot of time and desire from the ambitious amateur chef. Ideally, also good contacts to one or the other supplier, because some of the required products are a little more expensive to procure, many of the used devices also not available in every kitchen…

Here, Tim Raue’s blown caramel ball is cited as an example:

Place the sugar, water and glucose syrup in a saucepan and heat to 154 degrees. Remove the pot from the heat, stir in the butter and salt, and let cool. Take a small amount of the mixture and blow it up into a ball with a small bellows (a small pump from the sugar patisserie is best). Using the Bunsen burner, burn out a small opening at the bottom for the filling.

But if you get involved, you will find many fantastic ideas and suggestions and a really wide field of inspiration, which is rather a rarity among cookbooks.

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