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Also Star Chefs WMF and ELLE How people enjoy swear by sous-vide DECORATION join forces breakfast around cookery to design cutlery the world

Anticipation: This special evening with friends was planned a long time ago. Invitations were sent out and cookbooks consulted for inspiration. Today’s the day. One person chops the vegetables, another ensures the seasoning is just right. And while the preparations are underway, the anticipation grows.

Hot off the hob: While guests are served aperitifs next door, things are heating up in the kitchen. Everything that was prepared earlier is now simmering or cooking on the stove. The starter: a small portion of Korean bibimbap – with the broccoli boiled in water and fried eggs as a decorative topping.

Togetherness in a stylish setting: Food doesn't only keep us all alive and healthy. It also gathers friends and family around a beautifully decorated table. The dining table should be a place where guests and hosts alike feel well. And simply put, food tastes best when enjoyed with loved ones.

A bright outlook: Memories still linger of the night before, when guests and hosts found time for one another, gathering once more for a meal. Early appointments may be looming, but the new day begins promisingly with your favourite tea—which stays warm longer in a thermal jug—and a breakfast pastry for on the way.

Star Chef Ali Güngörmüs discusses the advantages of sous-vide cookery and explains the Dos and Don’ts of this form of cooking 22 Fusiontec now enables WMF to produce very special cookware 34 In wine cellars around the world, traditional grape varieties are maturing into top red wines 56 Dish lists the best reasons to fall in love with the Minions WMF and ELLE DECORATION join forces to design new cutlery 44 Real men drink real espresso out of a portafilter coffee machine, not just in a café, but now also at home

62 What do the Swedes, Russians and Japanese traditionally have for breakfast? Read about the joy of doing it yourself and the renaissance of age-old preserving methods Three very different people explain why they couldn’t get by without their blender Specialists PAGE 20 | Fusiontec PAGE 26 | Special cutlery PAGE 32 | Wine PAGE 40

MASTERS, PROFESSIONALS, MAKERS AND SHAKERS... Know-how H A S M A N Y N A M E S – A N D F A C E S

With the right equipment, even simple dishes can be fabulous P R O F E S S I O N A L C H E F S A R E N ’ T T H E O N LY O NE S WHO A P P REC I AT E S O US -V ID E C O O K IN G AND ITS ABILIT Y TO PRESERVE AROMAS AND T O S I M M E R F O O D G E N T LY.

With the Lono pro sous-vide cooker (right) and vacuum-packer slow cooking and pasteurisation can be child’s play in any kitchen.

hen the popular Michelin-starred chef Ali Güngörmüs smells juicy tomatoes, it reminds him of his childhood in Turkey. Back then, his mother was presumably responsible for feeding her large family, which included seven children. Today, Güngörmüs likes to do the cooking himself and runs his own very successful restaurant, the Pageou in Munich. But that's not all: Güngörmüs also loves cooking in front of the camera, where he showcases his qualities as an entertainer on TV cookery programmes like “Grill den Profi” (Vox) and “Die Küchenschlacht” (ZDF). He has written several cookbooks and is an...

FRESH OUT OF THE BAG Vacuum-sealed with delicate aromas like lemon and thyme and gently simmered in a well-tempered water bath for ten minutes, fish is always a success. ouS-Vidt is an easy predictable way to cook

SOUS-VIDE COOKERY in 10 facts “SOUS-VIDE” is French and means Sous-vide cookery requires a VACUUM. Too much air in the bag prevents the desired even cooking effect! Chefs combine four parameters to get PERFECT RESULTS with sous-vide cookery: the type and thickness of the food, the cooking time and the cooking temperature. When cooking in a WATER BATH , food is subject to far greater heat exchange than with other cooking methods. In general, temperatures of 50-85°C are created. The sous-vide technique was developed back in the 1970s by French gourmet chef Georges Pralus. However, because it...

T HE EDI TO R S AT DISH H AV E FOUND OUT SOME AMA ZING AND INTERESTING THINGS ABOUT C OOK ING IN A VAC UUM . 7 Care should be taken when using fresh garlic and cold-pressed oils for sous-vide cookery because they may, amongst other things, develop bitter or metallic aromas if they are exposed to heat for extended periods. 8 For a CRISPY CRUST, meat can be seared briefly either before or after cooking. This procedure is known as the Maillard method. Herbs that are added for this cooking method develop considerably MORE AROMA – so it’s best to use them sparingly and especially to add little...

Lono pro sous-vide cooker 04 1536 0011 WMF Vitalis aroma steamer 17 4101 6040

Profi Resist frying pan, Ø 28cm 17 5628 6411 Perfect Premium pressure cooker, 4.5l 07 9582 9990 Lono snack master 04 1542 0011 Lono crepe maker 04 1512 0011 Lono master grill 04 1528 0011

FUSION Fusiontec is created in a furnace, in which the basic body of the pot or pan and the applied basic glaze are fused together into an inseparable unit at 870° Celsius Pots that can STAND THE HEAT THANKS TO FUSIONTEC, WMF IS NOW ABLE TO PRODUCE A VERY SPECIAL KIND OF COOKWARE. Oak by WMF | 22

PRECISION WORK Once the blank has been drawn and pressed into shape, excess material is removed from the top edge of the pot. The wide pouring rim of the pot is then formed to enable clean, drip-free pouring.

Because the blanks are formed from a single piece of steel, Fusiontec products are particularly robust and have excellent heat conduction properties. Once the coating mass has reached the perfect consistency, the furnace is emptied. Mineral pigments in the base slip provide optical depth and create the unique Fusiontec shimmer. The blanks are coated evenly in the dipping plant. osef Paukner’s highest priority is ensuring that the base layer and topcoats of new WMF Fusiontec cookware have the correct thickness during production. “Fusiontec pots are made of specially glazed and fired steel,”...