Watch as Peter Rieberer creates a gourmet three course meal at Schlosshotel Obermayerhofen in Pogusch. As an appetizer, there is Tureen of Polenta and Pumpkin Seeds on a Bean and Artichoke Salad. The entrée is Saddle of Lamb in Mushroom-Cabbage Jacket on Wild Garlic Sauce and dessert is Apple and Orange-filled Crepe with au Gratin Topping of Ricotta and Ginger.
Learn how to cook spectacular regional dishes in Great Chefs of Austria. Each episode transports the viewer to Austria’s finest hotels, where one of the nation’s top chefs gives step-by-step instructions on how to make exquisite delicacies. Fascinating historical facts are given about the recipes, as well as tips to transform each culinary marvel into a meal to remember.