Roland Trettl

Roland Trettl Rezept: Kräuter Parmesan Stangerl
Roland Trettls: Herb Parmesan Sticks
With his herb-parmesan stick recipe, top chef and STAY SPICED! team member Roland Trettl once again shows us a snack to fall to your knees: freshly baked, crispy, with a touch of Mediterranean – foodie heart, what more could you... zum Rezept
Roland Trettls: Buchteln mit Vanille Sauce
Roland Trettls: Buchteln with vanilla sauce
Buchteln with vanilla sauce – just the name of this classic Austrian dessert makes our mouths water! The popular Buchteln are even more amazing when prepared according to the recipe of top chef Roland Trettl. With homemade vanilla sauce, the... zum Rezept
Roland Trettls weltbeste Curry-Falafel
Roland Trettl's world's best curry falafel
"I would never have been interested in falafel if my wife didn't keep getting some. Falafel are the vegetarian equivalent of currywurst - but certainly healthier than the billions of currywursts that are eaten every year." Quote by Roland Trettl... zum Rezept
Roland Trettls: Rehtataki mit geschmortem Kürbis und Apfel Sellerie Vinaigrette
Roland Trettls: Venison tataki with braised pumpkin and apple celery vinaigrette
Wild on wild? Then this venison tataki recipe from celebrity chef and SPICEteam member Roland Trettl is made for you! Tataki is a Japanese way of preparing meat in which it is only marinated and briefly fried - the meat... zum Rezept
Roland Trettl´s: Pasta con le Melanzane
Roland Trettl's: Pasta with Melanzane
For us, pasta is an absolute all-rounder – because as far as we know, there is no one who doesn't like pasta (at least we don't know anyone)! And the best thing about it: pasta is prepared in no time... zum Rezept
Roland Trettls: Bratwurst mit Bos!S Gewürzmischung
Roland Trettls: Bratwurst with Bos!S spice mix
Do you know the amazing currywurst as a snack between meals? The long bread roll filled with sausages, hot mustard, onions and parsley is well known - the STAY SPICED! Bos!S spice provides the crowning (curry) finish. And the recipe... zum Rezept
Poelierter Seesaibling mit Wildkräuter
Poached Arctic char with wild herbs
Poel... what?! Don't worry: Poeling means nothing more than that the food is first placed on a bed of vegetables and then covered with fat. Roland Trettl, top chef and SPICEteam member, shows us in this recipe how to deliciously... zum Rezept
Roland Trettls: Gegrillter Spargel mit geräuchertem Aal und einer Bier-Glace Kräuterhollandaise
Roland Trettls: Grilled asparagus with smoked eel and a beer ice cream herb hollandaise
Asparagus with a twist? No problem! We asked top chef Roland Trettl for an asparagus recipe tip and got this masterpiece of an asparagus creation! Starring: asparagus, eel, wit beer and the STAY SPICED! ORGANIC Fresh Garden spice. An absolutely... zum Rezept
Roland Trettls: Jacobsmuscheln mit spicy Chakalaka-Mayo
Roland Trettls: Scallops with spicy Chakalaka mayo
Your taste buds will be dancing the cha-cha-cha: This extravagant scallop recipe is super easy and really quick! zum Rezept
Roland Trettl Rezept: Wurzelbrot
Roland Trettl's: Wurzelbrot
We love the smell of fresh bread. And when we bake a recipe like Roland Trettl's, with spelt and rye flour, we are really looking forward to tasting it. zum Rezept
Bruschetta mit S! Bruschetta grüne Olive
Bruschetta with S! Bruschetta green olive
Salad dressing, pasta, for Caprese with mozzarella and fresh tomatoes from the garden... the bruschetta dip is a real all-rounder for Mediterranean delicacies. This is how we enjoy summer. Have fun making it and enjoying it! zum Rezept
Roland Trettls: Risotto mit Pancetta & Bratapfel
Roland Trettls: Risotto with Pancetta & Baked Apple
Our “Little Risotto Boy” Roland Trettl fuses risotto and Christmas in this recipe – culinary delights are guaranteed! \n zum Rezept