See Ingredients

Selinka Soup

Step 1: Clean celeriac root and dice it; fry in olive oil and scald with boiling water.

Step 2: Shop celeriac leaves.

Step 3: Boil all above ingredients and add one or two spoons of flour. Cook until celeriac is soft.

Step 4: Season with chopped onion, garlic and breadcrumbs fried on butter.


Source: Janez Bogataj (2007): “Taste Slovenia”, National Geographic 


Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.



Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!


  • 1 bigger celeriac root
  • 2-3 tablespoons olive oil
  • piece dried pork (or sausage, prosciutto ham or pancetta)
  • 1-2 potatoes, diced
  • 1 clove garlic
  • parsley leaves
  • salt
  • 1-2 tablespoons flour
  • 1 tablespoon sugar
  • butter, onion, garlic and breadcrumbs to season

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