Andreas Herbst at the gourmet evening of the top chefs in Hamburg

Cooking is not only the profession of Riederalm top chef Andreas Herbst, but also his passion. So he is always fiddling around, experimenting and collecting new ideas. Of course, the exchange with other top chefs is also particularly important and so we are proud and glad that our Good Life Resort Riederalm is a member of the renowned association 'Die Genießerhotels' (gourmet hotels) and we find ourselves among the best chefs in the country.

Great events take place again and again at the 'gourmet hotels', at which the gourmet chefs prove their skills. On 22 October, the 'Alpine Gourmet Evening' took place in the Tschebull restaurant in Hamburg. Host Alexander Tschebull runs a well-known restaurant in Hamburg, which is known for excellent Austrian cuisine at the highest level and he has invited his cooking colleagues to Hamburg to host a very special Austrian evening. Andreas and Friedl Herbst travelled to Hamburg.

In addition to Andreas Herbst, Andreas Döllerer from Döller's worlds of pleasure (Golling), Thomas Hofer from the gourmet romantic hotel Liebeswelt Bergergut (Afisl), Astrid and Andreas Krainer from the gourmet hotel Krainer (Langenwang) and host Alexander Tschebull. 

Each of the top chefs was responsible for a course and Andreas Herbst was responsible for the main dish. Andreas wanted to serve something very special in Hamburg, namely 'Chamois from the Pinzgau'. Every table praised Andreas' creation: 'Leoganger Stoaberg Chamois' (common hunt Leogang), Kriacherl (plum species, from Grandma's garden), Brussel sprouts, steamed dumplings (one filled with Kriacherl jam, one with chamois innards), wild juniper (from the Spielberg).

The top winemakers Fritz Wieninger from Vienna and Alexander Egermann (who also created our house wine 'Good Life Red') from Burgenland ensured a phenomenal wine accompaniment with their top wines!

The special challenge for Andreas was that he had to transport all the ingredients to Hamburg and prepare them in the kitchen, which was not his own kitchen. So the chamois was prepared in our kitchen, the steam noodles filled & vacuumed, and all other ingredients also packed in cold boxes in the suitcase. Andreas and Friedl Herbst flew from Salzburg to Hamburg with large luggage!

But it was worth the effort. Everybody in the packed Tschebull restaurant was impressed and we are very happy that we were able to bring a piece of the 'Riederalm' to Hamburg. A special experience was also the cooperation and exchange with all top gastronomers. We are looking forward to getting together again!