A sneak peek at some of the stories coming up. Tito i germans are jumping on the british t. V. Tradition. Of dipping in and warming up the insides with swiss cheese fondue. Just desserts enjoying a winter treat in the mountains of austria. When its cold outside people tend to favor warm hearty dishes for their meals as opposed to like and fresh cuisine in the summer months a country like poland generally has cooler temperatures for the majority of the so its no surprise that most of the dishes a wholesome rich and warming a modern influence has called for top restaurants trip aylmore to the International Market so am one of polands a new craziness tabish month chef sylvester live shows us how he keeps up at the times whilst maintaining polish traditions. The tartar mountains in southern poland are among the most popular tourist destinations in eastern europe. Not far from pani. Is where chef Sylvester Elise has his restaurant. Hes famous in the region. And one of his specialties is leg of lamb. Is a mother with a maronite italian trapattoni part of finally put it on the line and to give it spice in us. I want to create a confrontation on the plate my serve dumplings made from pumpkin and Sweet Potatoes with a lightly spiced meat looking for. Apart from the chili theres also lime rosemary salt and pepper in the marinated. He rubs it into the meat well and then adds a few drops of whisky. As i was composed of whisky has a particular aroma. With couples it has a bit of a sweet i have to tell you which goes well with a solid line together that gives it a very special combination of flavors of those with the future. But if its not his market. He adds meat stock and lets the lamb stew at eighty degrees celsius for twelve hours. In the meantime he visits the neighboring farm to get some cheese for a moose that hell serve with the meat. Of the cheese called back is made from sheeps milk first the milk is heated and then the shes is formed into balls that are pressed into wooden cylinders. Thats how the cheese acquires this pattern so typical for the region. Whether the cheese is smoked. This is the type that Sylvester Elise uses in his restaurant. That of the entire regions diversity is containing little changes richard is about them smoke among the three feet its very cold at the moment so i can taste the grass better its the mountain out of the cheese tastes of nature the much you dont want your. Back in the kitchen he makes the moose mixing the grated cheese with goats cream cheese milk and butter milk. Then he prepares a cranberry jelly to provide a flavor contrast first to cooks the cranberries in red wine sweetening them with a little honey. He also makes the jam from onions garlic and butter tomatoes red pepper and pumpkin. My uncle catawba. The opposite of what you think of as jack its made. Vegetables not so comfortable but everything is chopped up small and coat from so why shouldnt i call it jeremy. Thats a good thing it was another one. For the side dish mash is cooked Sweet Potatoes and pumpkin adding an egg and some flour. Then he rolls and cuts the dough to form dumplings that are called kopecky. The uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. You have to adapt your environment to what the people want to what theyre interested in. Why have the great opportunity to be able to create what others cant describe in words. I can make it tangible proof life has its pros and little bitch its michael ross. After twelve hours in the oven the lamb is lovely and tender. He carbs the meat and wraps the pieces in philo pastry parcels putting them back in the oven briefly. Then he serves them with the vegetable jam and the dumplings. The cranberry jelly and cheese mousse provide the finishing touch. To go down there i would recommend a dry red wine to go with it to create a contrast with the sour fruits and sweeter scientists have six or more complex vocal such as. Marinated lamb with sweet potato dumplings a commentary journey through polands markets. Well after day on the breezy mountains or in fact anywhere thats cold outside theres nothing highlight mol than coming inside a cup of tea so british me i know but im not alone here in germany taken somerset has been rising steadily for nearly a decade but you know. How many t. V. Right is there are to choose from in total over three thousand eight hundred we went twenty tasting in hamburg to find out why germans like it so much. She is undergoing a renaissance in germany people here drink more than twenty eight leaders of it a year on average three out of four prefer black teas but a quarter of tea drinkers swear by green varieties. More and more often it doesnt come from a bag. Business with loose and beautifully packaged gourmet teas is booming. Just a moment or two to think the reason more and more germans are drinking tea could be that theyre more aware of quality and willing to spend more money on Quality Beverages drinking theyre more consciously. The n. T. Is one of them a strength for pleasure like coffee and there are more and more excellent teas to discover. Over to. The tea shop and restaurant and hamburgs Warehouse District regularly hosts tea seminars for anyone who wants to know more about the beverage participants get a course on tea cultivation and preparation. Events like this are becoming increasingly popular in germany. As t. Is so multifaceted even in the orthodox french products of the tea plants i have no idea flavorings there are more than three thousand eight hundred varieties so the world of tea is enormous and telling people about it is fascinating. This seminar culminates in a tea tasting various black teas as well as green and white for. Now take some tea in your spoon and slap it with plenty of oxygen. So it reaches the taste buds on a large area of your tongue. The tasting is aimed at convincing the participants not just to keep enjoying their old favorites but also to try out new teas. The teas have a smoky dry or sweet taste each ones really different but is a shot thats when i find the black keys very strong though the different teas get weaker as you go along the green teas are a bit grassy and the white tea tastes very mild and the smoke from this is whats so interesting is that they all come from the same plant its the different way theyre prepared for the different steps in preparation. If you shop offers some three hundred varieties you can recognise a good tea by its type rolled or needle shaped leaves and where green and white tees are concerned the paler the leaf the better. But. Of course you have to consider provenance the country and plantation of origin. Are also collectors like wine lovers. They make sure they get the very best quality from narrowly defined plantations. The latest and most luxurious product on the European Team market is much. It is finally powdered green tea leaves beaten to a froth with a bamboo whisk. Green teas in particular a prized for their Health Promoting qualities. I think some doctors say cheese promotes health you can tolerate larger amounts of it than coffee and it has several advantages and. It lowers cholesterol levels and contains some vitamins. As a gourmet i wouldnt drink tea for my health but always for pleasure the most. Money kalu month has been serving customers in her to room in the well heeled hamburg suburb since one thousand nine hundred eighty eight she has more than forty different varieties on offer she serves the beverage the traditional english way with scones clotted cream and jam. Perhaps more germans have taken to teach drinking because its such a charming and calming ritual. Using tea as a quick takeaway drink doesnt do it justice. Oh in my opinion its good any time of the day but it is certainly better when paired with a slice of cake that of course depends on your taste if you prefer a more savory treats then maybe cheese is more your thing to get through the cold winter days the swiss typically like to warm up with a cheese form the National Dish that dates back at least three hundred years and is still a favorite today best said with friends and a good bottle of wine of course. Dipping chunks of white bread in melted cheese is the traditional way to consume swiss fondue. Accompanied by white wine or black tea this is oak road or for oil in the western swiss cant on a fruit bowl the restaurant whose name means by the hurt is only open in the winter peak season for cheese fondue. In the winter we generally eat fun do once a week or twice a month. Before the. Officer its a tradition with us and when youre in a group like this its great its fun to eat quick to make and its really sociable. You know that it tastes wonderful i like it its really good. That will. Make the fondue chef isabelle. Heats up dry white wine and pressed in a fondue pot. After a few minutes she adds the cheese and stirs the mixture until its creamy. In switzerland there are countless regional variations of fondue in the cant on a free bar they eat whats called half and half a mixture of. Both local cheeses. Its quite a simple dish would you for ma is the unique taste of the cheese that people like that mixture of bread and cheese. Five can discover an entire region through these cheeses and much too much if i knew. My time watching. The count on a fruit bowl is world famous for its cheeses and fondues theyve been making korea for centuries in the town and district of the same name. At the lamas all do agree i dare e which is also open to visitors mass to cheese makers produce up to forty. Wheels of gruet a cup of vats like this hold almost five thousand liters of milk after the curdling process of the separation of the liquid way the curd mask is cut into granules by large knives called cheese hops. The chalk eco fate decides when the cheese has the right consistency something that requires knowledge and experience. One of the things i like best about my job is the cutting of the kurds. At the moment the milk becomes a solid mass and you cut it there is a reaction its a physical and a Chemical Reaction but theres something magical about it too and of course i also like to taste the cheese ive made almost as if i think. That an air temperature of Fifteen Degrees celsius and in humid conditions the gruyere ripens for up to eighteen months along good ages the shock of the flavor to make fun too its best to use medium age group mass to cheesemaker. Tests the will thats been ripening for months. If the taste is fruity very floral with just a dash of the acidity thats typical for a good year its magnificent to korea to manufacture. The oldest known fondue recipe was found in a cookbook from syracuse dating back to sixty ninety nine so in spite of all the legends funders origins a lightly in the city not in the mountains. In the Nineteenth Century fondue was a staple tissue in every middle class home and was even considered elitist. To grew aboriginal History Museum in the city who has devoted an exhibition to the Success Story of its famed. Cheese which forms the basis for fondue in santee could be awesome. Just with cheese you dimly ghana Promotional Campaign in the one nine hundred twenty s. Suggesting fondue is nice for puts you in a good mood fondue belongs in every family and after World War Two for do was served to soldiers during their military service. In so only young men in switzerland learned how you eat from do and brought this with them when they returned to their families used ones or confident. Funny you know churlish to make. Fondue is as much part of switzerland as the alps the sweets eat this national anywhere and everywhere and fundraise popularity has of course spread far and wide eaten around the globe but theres still no better place to enjoy the classic original than in switzerland. While were staying in the outs right now as after all of that alarm and cheese its time for your child does it i dont know about you but im certainly working out for the appetite on the show today about have you heard of a kaiser before its one of australias most populous sweets its basically like a pancake thats all been chopped up and then its set with sugar and cherry sauce on the side decadent it certainly is bought a perfect treat after a day on the slick. The pit called lazio is austrias high a ski resort here at the ski season lasts until may three restaurants feed hungry Winter Sports enthusiasts one atop the glazier thats almost three thousand five hundred metres above sea level and the others at an elevation of almost three thousand meters. After a day on the slopes ski is can enjoy delicious helping of. The sweet days just as much a part of austrian identity as the alps. A wonderful just like my grandma used to make it. Nearby youll find austrias highest back to serene stephanys than tele is hard at work am paying pastries and crisis mark. You put it everything is produced up here in the bakery we make all the desserts for the two restaurants fish bits and customers and we also supply cafe three for forty with fresh cake instituted. Every morning that is sent up by cable car to austrias highest coffeehouse cafe three full forty it lies six hundred meters about the bakery aside from the fantastic theres another treat for visitors there will change will produce the biscuit bases a day early because otherwise they might not be so fluffy and could fall apart inside us and if so shouldnt you call them. Milk eggs. Sugar thats all. Kinds of smarm doesnt require any delicate preparation just mix the milk in flour then separate the eggs and beat the egg white with sugar until stick. Its coming out now that its nice and foamy will do the famous test. It should be like this. As the rest of the act to the mixture. Then to give it its airy consistency gently fold in the egg whites nearly all men. On the pits tug glacier we dont use mineral water and. We prefer egg whites. Then the stays moist longer but i didnt feel like. Knowing if i started. I dont. Know you come on you know now we can add some raisins on the glacier we put in raisins but you can leave them out if you wish. We sell up to four tons of man in the winter season thats one hundred fifty to two hundred portions a day. Should be baked for five minutes on each side and then its ready. Stephanys im too low also supplies the restaurants could be any apple strudel and clips. Cause the smog is said to get its name from a pancake that went wrong. The austrian emperor of france use if loved. But when a pancake fell apart during cooking it was scrambled up and served to jam. The emperor loved it and empress scrambled all the smart phones. Now its just missing the icing sugar on top and up here we serve our cries ashman with apples also ending on bearings. Because the smog isnt just a favorite into role its one of austrias most popular designs. Perfect if you have a sweet tooth now we finished the show today with a digestive to wash all the flavors down the black forest and southern germany as a favorite getaway destination for nature lovers and adventurous seek his you may well already know about black forest gatto its a traditional does a recognized around the world but a small family distillery in the area is attempting to capture the essence of the black forest in another way where the unique pine schnapps. How do you capture the spirit of the black forest. Family tobias yeah it says theres an elixir of bliss but it takes some work to reach it. You have to get right to the top where the nicest pine cones are. How high up to about twenty five meters. June is the best month for harvesting pine cones they should be green and look like this on the inside. Only then do they have whats needed for that real black forest buzz. Because distillery in. Southern germany has been in operation for four generations but knowledge wanted to do something new the idea came about during a skiing holiday and she rolled a region with a long tradition of distilling occur from a swiss spine. I came home i suggested we try it there are no swiss pines but there are wonderful white pines the black forest white pine is something very special in my opinion its big powerful and strong and before long we were all in agreement we try and make something with the pine cones. Senior junior and father in law together theyre a team with the Perfect Blend of expertise and courage to branch out their house looks like a winner. That thats a really nice aroma with. Began steeping the young white pine cones in summer followed by months of waiting. These budding distillers experimented for about three years with a few ups and downs along the way. But. The first batches were like a cloudy apple juice and we didnt like that so it was we played about with the temperature and the storage until we achieve this lovely shiny copper color it is fifty percent very strong and. The tinkering paid off and will to be pine lead is now his passion. This is because i mean this for me its a piece of home the forest the feeling and the taste. Home in a bottle. And if you have one too many you might even hint distant cold up the black forest. Found like the perfect tip over this chilly season and it might be for today if you want to see any of our other special episodes of e. M. s from this week then you can find them on our website its just below here to tell me to come forward slash lifestyle well be back tomorrow with more when so will miss but for now thank you for watching and goodbye and as we say in gemini. Coming up on the next special edition of your a max of the day on the concept of hook up by it makes a difference in our lifestyle just playing around Old Fashioned german board games are still popular over the word im getting into the groove whine to Business Partners want you to listen to an album from cover to cover. And more coming up tomorrow on your remarks. We. Believe. You. On freedom and hope. Where i come from the region is rich in history stock and on talent but so poor in education opportunity and freedom this makes it especially difficult for independent journalists i see many of the younger promising journalists now making names for themselves all over the. Song might get along the way some might follow. With continue. The experience of freedom in a sense is like the experience of day youll can visit it but your call come back for. My name is your fish would i work at the. Climate change. Waste. Pollution say. Isnt it time for good news eco africa people and projects that are changing our environment for the better its up to us to make a difference lets inspire other. People in africa the farming magazine. Long d w. D w true diversity. Where the world of science is at home in many languages. On top of programming go and there is. Now with us our innovations magazine for in asia the us from every week and always looking to the future on d w dot com science and research for asia. The t twenty. Toes im going to make us feel im telling the famous potato. This is date every news live from berlin a crucial election today in catalonia leaders of the main regional parties have cast their ballots in a vote that is testing the regions appetite for independence all seats are up for grabs after madrid sacked the government and demanded thresholds also coming up no evidence of links to terror groups