Fusion food

We love creative food and at the moment we’re experimenting with local produce in combination with goodies we’ve brought here in our deepest locker, like e.g. canned beans (‘Kaeferbohnen’, big purple and black beans that are a speciality of Styria) that have sailed around half the world with us. Who would have thought that ‘Kaeferbohnen’ would go so well in a salad with steamed breadfruit? Leftover baguettes from Taiohae are turned into typically Austrian bread dumplings and are accompanied by a green-papaya stew.

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