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.

Instagram: Simo Paalanen

Simo Paalanen ‘s culinary journey to date has taken him from Helsinki to Melbourne. There he is active in the Vue de monde. Along with Minamishima and Ben Shewry’s Attica, it is among the metropolis’s three-Hat award-winning restaurants.

Overall, the culinary scene in Melbourne is currently very innovative and in some cases somewhat ahead of the possibilities in Europe. Guests are more open-minded, but above all the strong international influences, especially from Asia, give creative chefs many more options and scope for creativity.

Smoke grilled organic carrot, pickled, fermented and raw marinated carrot. Carrot juice cooked and puffed sushi rice. Fermented carrot powder. Blackcurrant fluid gel and micro herbs.

This is fortunate for modern chefs in Australia: diners appreciate good products and elaborate presentations and are more willing to honor this financially, Simo reports. On the other hand, the working hours are much harder than in Europe and the competition is high.

Juniper, chanterelle and herb flavoured wild willow grouse breast. Roasted celeriac puree and quail egg yolk croquette. Grilled and pickled red onion filled with smoked celeriac foam and pickled spruce shoots. Deep fried celeriac and spruce emulsion with Finnish blueberrys. Dark forest flavoured sauce with pickled chanterelles and spruce oil.

The local produce is exciting: kangaroo, wallaby and fancy seafood can be found on many menus – and also regularly in Simo’s dishes. In addition, there are a variety of great herbs, vegetables and fruits that are available virtually all year round.

Reindeer in three ways and jerusalem artichoke in four ways with forest mushrooms, redcurrant and dark reindeer bones sauce with juniper falvor.

In particular, he misses reindeer, Finnish dairy products and the typical flavors from the great Nordic forests the most Down Under.

Simo always approaches new dishes with an idea for aromatics first. Then come the colors that could play a role, the products, the question of how the guest handles the plate, then the smell and finally, of course, the question of implementation.

Mussel jus glazed pike perch mosaic. Fish bone infused sour cream whey and a lot of oxalis.

Simo reveals that the most important thing is attitude. The dedication to work and the constant focus on what you are currently working on. It starts with the little things: Does the apron fit properly, are the knives sharp? Only when the details fit can an outstanding result be achieved.

My favorite summer sandwich in different textures includes warm syrup glazed rye and mushroom pie, glazed fresh peas, dill mayo and pickled cucumber. Butter fried chanterelle, fresh sliced champion, raw wild summer onion & dill and pea shoots and dark mushroom sauce splitted with sunflower seed oil.

He takes his photos exclusively with an iPhone 6, paying special attention to the light. Whenever possible, he uses daylight in combination with a neutral background, preferably a white one.

Instagram has also become a constant source of inspiration for Simo and his window out into the culinary world.

Recent pictures of Simo Paalanen on Instagram:

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