One may describe me as a born chef who did literally stay together with a wooden spoon in the cradle. Further I grew up among pots and pans at my parents’ inn located in the village Stallhofen. Based on all these aspects nobody could imagine running that kitchen without me.
If I’m not looking for culinary challenges, I’ll probably go to my second favorite hobby, travelling, and always on the lookout for new culinary stuff around the world or simply in the beautiful “Lipizzanerheimat” with a glass of styrian white wine.
I would highly appreciate if you intend to accompany this evolving culinary highlights – either via online or offline mode
Me about cooking
Food is already a styling tool of our lives, we define ourselves about nutrition, what we eat when, how and where. In addition to this lifestyle product “Food”, our “Foodporn Society” should not forget that, we should carefully deal with our resources.
Cooking is a creative process for me, with many important characteristics such as passion, craftsmanship and art.
It is of utmost importance to me that constantly new dishes will be created. Apart from that I am utterly keen to bring traditional courses to their perfection by even merging them with contemporary ones.
Rezepte Rocker
The organization of Styria Tourism, the Tourism School Bad Gleichenberg and STEIRERKRAFT – a brand of Estyria Naturprodukte GmbH – presents Michael Roessl as the very first “Rocker of Recipes” of Styria.
Together with young and talented chefs from Styria, it is the ambition of the project STEIRERKRAFT „Rocker of Recipes“ to newly interpret Styrian cuisine as well as to discover a new direction throughout recipes’ databases. Typical ingredients such as pumpkin seeds, pumpking seed oil, polenta, apple or Styrian beans shall be pushed to the center of interest in combination with innovative recipes and an adequate portion of youthful charm.
In association with Tourism School Bad Gleichenberg – the Styrian top education spot for upcoming leaders in gastronomy, hotel business and tourism – the first STEIRERKRAFT “Rocker of Recipes” has been chosen in the beginning of 2014: Michael Roessl perfectly suits to the company’s concept. From then onwards every year there will be one graduate of Tourism School Bad Gleichenberg who gets appointed to take over this special role.
My Blog
fresh from the oven
Food connecting people. In Negombo, I hosted a cooking class at the Jetwing Hotel for the children of the Round Table International World Meeting in Sri Lanka. With the support...
Live kochen von Michael Rössl - deinKoch.at Um 14:00 Uhr startet das Live Kochen am Marktplatz in Stallhofen Gekocht wird: Schweinefilet im Speckmantel mit Pfefferrahmsauce, Polentarolle Zimt Palatschinke mit Erdbeerparfait,...
Das Video zum Rezept Steirerkraft Cheesecake ”Cheescake Für den Boden, die Kekse in eine stabiles Plastiksackerl geben und mit mit einem Fleischhammer zerstoßen, so das nur mehr ganz kleine Stücke...
”Kalbstartar” Alle Zutaten bis auf das Kalbsfleisch zusammen verrühren. Das Kalbfleisch in dünne Scheiben schneiden, und ganz fein hacken, oder beim Fleischhacker Kalbsfleisch für Kalbstartar bestellen. Mit der vorbereiteten Marinade...
Nouvöl Cuisine part one
Das Steirerkraft Kochbuch von Michael Rössl
In 2014 the young and indeed likeable Michael Roessl did manage the STEIRERKRAFT cuisine and enchanted everyone with his innovative creations. In one hand his wooden spoon and in the other hand the right feeling for Styrian ingredients, Michael grew up in his parents’ restaurant named Kirchenwirt Stallhofen.
Explore the new Styrian cuisine with our “Rocker of Recipes” Michael Roessl. Herb bisque with crunchy egg, Styrian sushi or STEIRERKRAFT cheesecake – 20 enjoyable recipes of Nouvoel Cuisine.
Partner
