It was no April Fool's joke. On the 1st and 2nd of April, a host of Mostviertel restaurateurs and producers gathered in Weistrach to go in search of the "taste of the Mostviertel". We were there too. They were two wonderful days. Along the way, we also discovered: surprising taste experiences, valuable encounters, plenty of inspiration, and above all an incredible energy and motivation. The Mostviertel Feldversuche.
The Feldversuche took place at the Vierkanter Rabenlehen farmstead near Weistrach. The farm has been lovingly shaped by the Alber family. Beautiful details and elegant touches are waiting to be found around every corner. The event kicked off with an opening impulse that set the tone for both days straight away. When we arrived, we were led to a steaming pit in the ground. Before things really got under way, three lambs were placed into the pit, covered with potatoes, cabbage and herbs, and buried. And that, in a nutshell, was what those days were all about. Culinary discoveries off the beaten track. Outside the comfort zone.
Impulses, Insights and Field Experiments
Speakers who approached the theme of taste and soil from a variety of angles provided thought-provoking input and fresh impulses. First up were Wilfried Hartl (Bio Forschung Austria) and the demeter winemaker Michael Gindl. Hartl tasted the soil and encouraged us to try the same with the earth beneath our own feet. Michael Gindl is a passionate organic winemaker who spoke about the importance of his horses and the profound influence his journey to Georgia had on him.
The afternoon was entirely devoted to Andree Köthe from the Nuremberg two-Michelin-starred restaurant "Essigbrätlein. His three courses were a revelation. Just like at home in the Essigbrätlein, he worked exclusively with vegetables — including parts that are often considered "inferior." Practically "from leaf to root," to use the vegetarian analogy of "nose to tail." His dishes were a revelation — and not only in terms of flavour. Even more so through their varied textures and their delicate composition.
On the second day, sensory expert Christine Brugger opened the proceedings and introduced us to our own region from a side we knew little about. Light and dark aromas in the Most, fermented or pickled cornelian cherry buds, and wood essence. An absolutely fascinating and inspiring tasting.
The lambs, by the way, were dug up again that evening. However, the whole thing didn't quite go as planned. The lambs had to go back once more – no, not into the pit. Into the kitchen. An old culinary saying goes, "All cooks are hopeless who can't think on their feet." So the lambs were broken down, braised, roasted, and the heads steamed into "Mostschädeln". It was a culinary rescue mission. Improvised, collaborative, and with plenty of fun. And in the end, that was exactly the point. Extraordinary experiences and taking the first steps off the beaten path. We were with our "From Field to Bottle" whiskies on board. But there's more to come. We'll keep at it. Stay tuned.
