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There is no other like Sepp Mayer, the Schreckbauer. Not only because he is an organic farmer and also a butcher - a rare combination of professions these days - but because he does it with heart and dedication. Paula Bründl visited him in Gainfeld. Is there enough salt? Does it need a dash of rum? These are also important questions when cooking. But for Paula Bründl from Pinzgau, it's about much more. Namely, which ingredients make life particularly tasty. At the Schreckbauer in Gainfeld near Bischofshofen (https://www.schreckbauer.at/), the two ingredients are time and respect. You can read more about both in the November issue of Servus magazine (https://www.servus.com/aktuelles-serv...), where Paula also reveals what she has learned about good meat. But now we're going to conjure up a perfect beef tartare. To the article with recipe: https://www.servus.com/a/pc/podcast-s... Watch now: "Paula cooks - South Tyrolean home cooking" on ServusTV On! (https://www.servustv.com/volkskultur/...) You're listening: Paula Bründl actually wanted to be a neuroscientist. Now she's a cook. Three years ago, the 24-year-old from Pinzgau took part in a German cooking show - and surprisingly won. Even more surprisingly, she found fulfillment in cooking and decided to do an apprenticeship. After all, she wanted to "learn the craft properly". And she did: Her enthusiasm for regional products, Austrian cuisine and, above all, for finding the good in the simple and obvious convinced us too. Did you like the episode? Then follow Servus Gute Küche so you don't miss any more episodes, write a comment and give us a 5-star rating. We are always happy to receive mail, suggestions and ideas: [email protected] (https://servus.com/) Click here to go to the Servus am Marktplatz online shop: https://www.servusmarktplatz.com/ Save 5 euros now with the code "podcast" - for purchases of 40 euros or more. Take a look at the current Servus magazine here: https://www.servus.com/aktuelles-serv... You can find the current issue of Servus in Stadt & Land wherever magazines are sold. Or have it sent to your home as a single issue: https://www.magazinabo.com/at_servuss... All subscription offers with great rewards can be found here: https://www.magazinabo.com/at/servuss... 3,500 recipes from the Alpine region: servus.com/rezepte (https://www.servus.com/o/rezepte) Photo: Beatrix Hammerschmied/Mirco Taliercio Production & voice: Beatrix Hammerschmied Sound mixing: Tonstudio Soundfeiler