WOB SWEET AND SOUR SAUCE FOR SMOKED SALMON

Ingredients:

  • Yoghurt – best with only 1% fat
  • Mostarda – or very small pieces of fruit (e.g. apples)
  • Lemon juice or Calamansi balsamico vinegar
  • Salt
  • Chili, ground or paste
  • Yellow curry paste or ground curry
  • Black cumin seeds (perhaps slightly roasted)
  • Sweet paprika powder
  • Worcester Sauce
  • Dijon mustard

Preparation:

Mix Mostarda (or pieces of fruit) and mustard with little yoghurt, then add the other ingredients in the same order and the remaining yoghurt. The result: a tasty slightly fresh and spicy sauce for smoked salmon.

HAZELNUT CARAMEL WAFERS WITH PARFUM DE VIE

HAZELNUT CARAMEL WAFERS WITH PARFUM DE VIE

Ingredients:

* Roasted hazelnuts 500 g
* Sugar 1,000 g
* Butter 60 g
* Orange juice or apple juice 150 ml
* Wafer biscuits and/or crisp cake bottom 21 x 13 cm (6 pieces and two strips approx. 5 cm in length)
* Apple Barrique or Hazelnut Parfum de Vie

Preparation:

Melt 1,000 g of sugar in an iron pan, or preferably a wok pan, if available. Add a little butter to the mixture; as it begins to melt, stir constantly with a whisk to keep it from sticking to the pan. Continue to stir until the sugar has melted into a thick, brown syrup. Add a generous dash of orange or apple juice (be careful, as hot steam will escape) and continue to gently boil. Add 500 g of hazelnuts to the mixture and reduce to a medium thickness. The thicker the liquid, the harder the finished wafers will be.
In the meantime, cover a rectangular baking pan that is extendable on all sides with pieces of wafer biscuits and/or crisp cake bottom (we recommend that you prepare the wafer biscuits and/or cake bottom yourself and in one piece). The surface covered should be about 42 x 26 cm. Make sure that there are no gaps between the biscuit/cake layer and the rim of the baking pan. Tip: Seal any gaps with a little of the caramel mixture. Then, evenly spread the hazelnut-sugar mixture over the prepared base layer and cover with wafer biscuits.
Store in a cool place. Before serving, cut into small squares and generously spray with Apple Barrique or Hazelnut Parfum de Vie. The scent of the Parfum de Vie is intensified because the wafers absorb the flavour. Enjoy this unique taste experience!

Tip: Make sure that the caramel mixture is not too liquid so as to prevent the caramelised sugar from liquefying. Store in a cool place at all times.

Beverage recommendation: Essence of the barrique apple distillate, fresh water and an espresso!

RAW FISH WITH TRUFFLES AND APPLE SCHNAPPS

RAW FISH WITH TRUFFLES AND APPLE SCHNAPPS

Ingredients:

* fresh wild fish (no farmed fish): branzino, plaice, halibut, pike, trout
* white or black truffle
* olive oil
* salt, cayenne pepper or white pepper
* lemon juice
* apple schnapps

Preparation:

Fillet the fish, remove skin and bones. Cut the fillets into very thin, small pieces (as in the preparation of salmon). If you are using pike, use only pieces from tail or belly. Season the pieces - make sure there is no "reddish" tissue left - with salt, pepper, lemon juice and "Parfum de vie", mix in a generous dash of high quality olive oil. Leave to soak for a while, then flavour the pieces with truffle and serve.

Tip: The best parts of a fish are its tail and upper part. The belly - which may however be used for cooked dishes - should not be served raw.

Serve with: fresh white bread or bread baked in a stone oven

Drink: Apple schnapps and fresh water

FRESH SEAFOOD WITH GRAPE SCHNAPPS

Ingredients:

fresh shrimps or scampi, salt, cayenne pepper or white pepper, lemon juice, grape schnapps (Parfum de Vie)

Preparation:

Remove the shell from the shrimps and clean them. Season to taste with salt and pepper. Sprinkle with lemon juice, and mix in a generous helping of olive oil. Lightly spray with Parfum de vie and serve.

Serve with:
fresh white bread or bread baked in a stone oven

Drink:
Grape schnapps and fresh water

Apple with mozzarella and Apple Parfum de Vie

apf moz2Ingredients:

* crisp
* acidic apples
* olive oil
* salt
* cayenne pepper, freshly ground black pepper
* lemon juice
* fresh basil
* lemon juice
* Apple Parfum de Vie

Preparation:

A simple but tasty dish for autumn and winter!
Slice the unpeeled apple, remove the core. Sprinkle the apple slices with lemon juice; arrange them on a plate and season with cayenne pepper and salt. Cut the mozzarella into slices and place on the apples.
Add some freshly ground pepper and a good helping of olive oil. Garnish with fresh basil, spray with Apple Parfum de Vie and serve.

Serve with fresh white bread or stone baked bread.

Drink recommendation: Apple Parfum de Vie 71 or Essence dö WOB and fresh water

 

King prawns or scampi with lavender

King prawns or scampi with lavender

Ingredients:

* King prawns or scampi (shelled or in the shell, also frozen)
* Olive oil
* Salt chilli (pepperoncini), white pepper
* Lavender
* Lavender Parfum de Vie

Preparation:

Wash and shell the scampi or prawns and quickly sautée in olive oil in a pan with lavender (a wok is ideal). Season with chilli, a pinch of salt and pepper and spray with lavender Parfum de Vie to taste.
 
This refined summer dish is quick and easy to prepare. It should be served warm so that the scent of the lavender can diffuse to the full.

Sides: fresh white bread or bread baked in a stone oven

Recommended drinks: essence of apple and fresh water or Prosecco

STEAMED FISH FILLETS WRAPPED IN BANANA LEAVES

Ingredients:

* Fish fillets (e.g., trout or char)
* Banana leaves
* Salt, cayenne pepper
* Olive oil
* Banana Parfum de Vie

Preparation:

Sprinkle fish fillets with cayenne pepper and salt on both sides. Wrap in banana leaves (if you don't have any banana leaves, you can leave this step out). Cook in a bamboo steamer until done. Unwrap the fish fillets, arrange them on a plate, sprinkle with olive oil and generously spray with Banana Parfum de Vie.

Beverage recommendation: Essence of banana brandy and fresh water.

Serve with: fresh white bread or potatoes.

RAW FISH WITH APPLES & APPLE SCHNAPPS

RAW FISH WITH APPLES & APPLE SCHNAPPS

Ingredients:

fresh wild fish (no farmed fish: branzino, plaice, halibut, pike, trout), apples, olive oil, salt, cayenne pepper or white pepper, lemon juice, apple schnapps (Parfum de Vie)

Preparation:

Cut the unpeeled apples into small cubes, sprinkle with lemon juice. Chop up capers, olives (remove pips first) and pine nuts thoroughly and mix in with the apple cubes. Fillet the fish, remove skin and bones. Cut the fillets into very thin, small pieces (as in the preparation of salmon). If you are using pike, use only pieces from tail or belly. Season the pieces - make sure there is no "reddish" tissue left - with salt, pepper, lemon juice and apple schnapps, mix in a generous dash of high quality olive oil.

Serve with: fresh white bread

Drink: Apple schnapps and fresh water

Muscat grape ice cream with Orange Blossom Parfum de Vie

Ingredients:

* 1 kilogramme (approx. 2 ¼ lbs) of aromatic white grapes
* lemons, oranges
* sugar
* 1/8 litre (=4.5 fl.oz.) of cream
* ¼ litre (=9 fl. oz.) of low-fat yoghurt
* Orange Blossom Parfum de Vie

Preparation:

Crush the grapes and boil with some sugar for five minutes. Strain the mixture through a food mill to remove all skins and pips.

Let the mixture cool, mix with lemon juice and the juice of several oranges. Pour all ingredients into an ice machine and stir to a creamy consistency.

Alternatively put the mixture for 15 minutes into a freezer or freezing compartment, then beat to a creamy consistency. Repeat the procedure until you obtain a fine soft ice cream without ice crystals.

Spray with Orange Blossom Parfum de Vie according to taste and serve.

Drink recommendation: Apple Parfum de Vie 71 or Essence dö WOB and fresh water

Pike soup with Williams Parfum de Vie

Pike soup with Williams Parfum de Vie

Ingredients:

* a whole pike
* celery root
* carrots
* garlic cloves
* spring onions
* root of parsley
* vinegar, olive oil (extra virgin)
* Valtelline wine
* flour
* fresh laurel leaves
* parsley, lovage
* salt, cayenne pepper
* turmeric or saffron
* Williams Parfum de Vie

Preparation:

Fillet the fish. Fry the carcass with olive oil in a large pan, dust with flour and pour the white wine over it. Add water and leave to simmer.
Cut the roots into short, thin strips and briefly boil with a dash of vinegar, make sure they stay crisp. Strain the stock, add the pike fillets and the vegetables to the mix. Finally add the herbs, taste, stir in the saffron and leave to stew.
Cut the celery into thin discs - blanch briefly - and fry on both sides in the oven or in a pan in olive oil. Take out the celery pieces, sprinkle with Williams Parfum de Vie / schnapps and serve in the soup.

Serve with: fresh white bread or stone-baked bread

Recommended beverage: Williams Parfum de Vie 71 / schnapps and fresh water

rout with lavender

Trout with lavender

This method of preparation is particularly recommended if you wish to serve a great fish dish to several guests with minimal preparation.

Ingredients:

* Trout or char
* Salt, Cayenne pepper
* Olive oil
* Lots of lavender
* Lavender Parfum de Vie

Preparation:

Get the trout and season with cayenne pepper and salt (inside and out). Place plenty of lavender between the fillets and place the fish opened side by side in a casserole dish. Drizzle with olive oil and oven cook at 220 degrees for around 20 minutes. Then remove the lavender from the trout, serve and add the sauce. When served, spray to taste with lavender Parfum de Vie.

Sides: fresh white bread or potatoes

Recommended drinks: essence of apple or apple brandy and fresh water

Beef with a plum and red wine sauce

Beef with a plum and red wine sauce

Ingredients:

* Beef fillet or sirloin steak
* Salt, black and white pepper, chilli (pepperoncini)
* Curry
* Dijon mustard
* Olive oil
* Red wine
* Balsamic vinegar
* Corn flour (corn starch) to bind the sauce
* Plum jam
* Plum distillate or plum essence
 
Preparation:

Season the beef with pepper and sear on all sides in a pan with olive oil then leave to rest on a low heat until cooked as required. Cut into slices against the texture of the meat and place on a plate. Sprinkle with salt and spiced plum and red wine sauce.

Reduce the red wine in a pan with lots of plum jam, Dijon mustard, chilli, freshly ground pepper, curry, salt and Balsamic vinegar. At the end, add a splash of plum distillate for a powerful kick and continue to cool until the sauce has a thick consistency. If this does not happen, stir in some corn flour.

Sides: roast potatoes or white bread

Recommended drinks: plum distillate or essence of plum and fresh water

World Spirits Award registration - step by step

  • Step 1: Timetable & registration
    Start of the WSA registration is 1st August 2016. The "World Spirits Award" is limited to 450 samples - so please register early enough!

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