A scoop of malt ice cream with … Theresia Palmetzhofer
For this edition of our series "A Glass with …" we are delighted to bring you an interview with Theresia Palmetzhofer. She is the owner and head chef of theGasthaus zur Palme (3 toques from Gault&Millau 2021) in Neuhofen an der Ybbs. Theresia and Doris have known each other since primary school. After school, their paths diverged for professional reasons – Theresia spent time until 2015 working at various restaurants at home and abroad (including AOC in Copenhagen, Arzak in San Sebastián, and as Sous Chef to Konstantin Filippou in Vienna). It's wonderful that, despite the distance during those years, their friendship never suffered. Since Theresia took over her family's business, we have already successfully hosted the Mostviertel field experiments together three times here in our pear orchard.
Farthofer: Dear Theresia, you and I (Doris) have known each other since primary school, which we attended together in Neuhofen an der Ybbs. What taste takes you back to that time?
Palmetzhofer: Hand-pulled apple strudel with cold milk from grandma. It really shows how the scents and aromas of natural ingredients – prepared with love – can stir up emotions and leave a memory that stays with you forever.
Farthofer: At the end of June you cooked at our "Mostviertel Field Experiments" event for the third time – this year the focus was on pear and malt. What product are you currently running your own experiments with?
Palmetzhofer: I'm a very experimental cook in general, and I'm always on the lookout for regional specialities I can use to create something new and exciting in the kitchen. Right now I'm working on a new mushroom dish. Watch this space!
Farthofer: Which grain do you most enjoy cooking with, and why?
Palmetzhofer: If I'm being honest, I'm completely won over by emmer rice. It has a wonderful flavour and is incredibly versatile. Last year at the field experiments we already used it for our pear-leaf maki and in an emmer rice risotto. This year we tried puffed emmer rice for the starter – it was simply brilliant.
Farthofer: Which product is not available in sufficient quantities in Bio quality?
Palmetzhofer: This will probably surprise many people, but regional vegetables in Bio quality are often hard to come by in larger quantities here in our area. It's important to me that we always maintain the highest standards of quality and regionality at the Gasthaus – so I adapt to what's in season, and our menu is shaped by whatever is available.
Farthofer: Running a kitchen in a restaurant is an extremely time-intensive job. How many hours does an average working day take for you?
Palmetzhofer: That varies a lot and naturally depends on whether there are additional internal or external events on top of the regular restaurant operations. On average, I'd say 12 to 15 hours.
Farthofer: If I could, I'd love nothing more than to hand off all the bookkeeping. What task would that be for you?
Palmetzhofer: Answering questions – no, just kidding 😊. For me it's definitely bookkeeping and classic desk work too. I'm happiest in the kitchen, trying out new things.
Farthofer: We're currently looking for a brewer or maltster. The hospitality industry has been talking about a shortage of staff for years. How do you find good people in hospitality – what does it take?
Palmetzhofer: Yes, it's unfortunately very difficult to find good team members. Right now I can count myself lucky – it's the first time in 5 years that I'm not actively searching for staff. I think the best way is to train apprentices; otherwise there simply won't be any skilled professionals left in hospitality before long.
Farthofer: Finally: you're probably often asked what your favourite dish is. We're asking exactly the opposite – what do you really not like?
Palmetzhofer: In principle I eat everything, because discovering new things is exciting in itself. But to answer your question: cockscombs are something I can definitely do without.
Matching Products
Emmer Grain Rice
3.90 € incl. VAT
Base price: 0.78 € / 100 g
Delivery time: Austria 2 to 3 business days, Germany 3 to 4 business days
Mostello New Make, Bio pear dessert wine
29.90 € incl. VAT
Base price: 59.80 € / 1000 ml
Delivery time: Austria 2 to 3 working days, Germany 3 to 4 working days
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