to security question marsha nicely. i'm not has been achieved so much more needs to be john and i think people have to be accountable to shoot monkey missile mcclatchey and i walk into the jungle. alone welcomes a hero mark thanks for joining us for this seasonal special week today we focus entirely on winter food and drink so let's have a sneak peek at some of the stories coming up. i germans are jumping on the british t.v. tradition. of dipping in them warming up the insides with swiss

cheese fondue. i'm just. enjoying a winter treat in the mountains of austria. when it's cold outside people tend to favor warm hearty dishes for their meals as opposed to light and fresh cuisine in the summer months a country like poland generally has cooler temperatures for the majority of the year so it's no surprise that most of the dishes a wholesome rich and warming a modern influence has called for top restaurants trip aylmore to the international market so in one of poland's new their cuisine establishment chef sylvester list shows us how he keeps up with the times whilst maintaining polish traditions. the tartar mountains in southern poland are among the most popular tourist destinations in eastern europe. not far from pani. is where chef

sylvester lees has his restaurant. he's famous in the region. and one of his specialty uses leg of lamb. chop and chili pepper finally put it on the line to give it spiciness. and i want to create a confrontation on the plate. dumplings made from pumpkin and sweet potatoes with a lightly spiced meat. apart from the chili there's also lime rosemary salt pepper in the marinated. with couples what it has a bit of a sweet aftertaste which goes well with a solid line together gives it a very special combination of flavors of those but if you today. but if it's not his marker for. the heads made stock and lets the lamb stew at eighty degrees celsius for twelve hours. in the meantime he visits the neighboring farm to get

some cheese for a moose that he'll serve with to me. so good most of the cheese called back is made from sheep's milk first the milk is heated and then the she's is formed into balls that are pressed into wooden cylinders. that's how the cheese acquires this pattern so typical for the region. later that she uses smoked. this is the type that sylvester elise uses in his restaurant. to talk about the entire regions diversity is contained but it is a change richard is about them smoke monthly feels very cold at the moment so i can taste the grass better it's the mountain out of the cheese tastes of nature the much you don't want your. back in the kitchen he makes the moose mixing the grated

cheese with gold cream cheese milk and butter milk. then he prepares a cranberry jelly to provide a flavor contrast first he cooks the cranberries in red wine sweetening them with a little honey. he also makes the jam from onions garlic and butter tomatoes red pepper and pumpkin. my uncle catawba. exactly the opposite of what you think all those jap it's made of vegetables about so called the good up of just about everything is trumped up small uncoachable so on and so why shouldn't i call it jeremy. that's another game was another. for the side dish he mashes cooks sweet potatoes and pumpkin adding an egg and some flour. then he rolls and cuts the dough to form dumplings

that are called kopecky. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. as for you have to adapt your environment to what the people want you to want they're interested in. what i have the great opportunity to be able to create what others can't describe in words. i can make a tangible memory favorites of. those in the little bitch it's michael brutsch. after twelve hours in the oven the lamb is lovely and tender. he covers the meat and wraps the pieces in filo pastry parcels putting them back in the oven briefly. then he serves them with the vegetable jam and the dumplings. the cranberry jelly and cheese mousse provide the finishing touch. for lots of people to go down there

i would recommend a dry red wine to go with it to create a contrast with the salad fruits and sweeter side dishes or formal compost bottle such as what people bought couple. marinated lamb with sweet potato dumplings a commentary journey through poland's mountains. while after day on the breezy mountains or in fact anywhere that's cold outside there's nothing highlight mol than coming inside a cup of tea so british of me i know i am but i'm not alone here in germany taken somerset has been rising steadily for nearly a decade but you know how many t.v. righties there are to choose from in total over three thousand eight hundred we went to a tee tasting in hamburg to find out why germans lie. she is undergoing a renaissance in germany which people here drink more than twenty eight leaders of

it a year on average three out of four prefer black teas but a quarter of tea drinkers swear by green varieties. more and more often it doesn't come from a bag. business with loose and beautifully packaged gourmet cheese is booming. the reason more and more germans are drinking tea could be that there are more aware of quality and willing to spend more money on quality beverages drinking they're more consciously. he is one of them it's drug for pleasure like coffee there are more and more excellent tea used to discover. the tea shop and restaurant and hamburg's warehouse district regularly hosts tea seminars for anyone who wants to know more about the beverage participants get a course on tea cultivation and preparation. events like this are becoming increasingly popular in germany. to.

ts so multi-faceted even in the orthodox range products of the tea plants i have no idea flavorings there are more than three thousand eight hundred varieties so the world of tea is enormous and telling people about it is fascinating. culminates in a tea tasting various black teas as well as green and white. through not take some tea in your spoon and slap it with plenty of oxygen. so it reaches the taste buds on a large area of your tongue. the tasting is aimed at convincing the participants not just to keep enjoying their old favorites but also to try. the teams have a smoky dry or sweet taste each one's really different that is

a shot that's when i find the black keys very strong they're all the different teas get weaker as you go along the green teas are a bit grassy and the white tea tastes very mild. and this is what's so interesting is that they all come from the same plant it's the different way they're prepared for the different steps in preparation. if you shop offers some three hundred varieties you can recognise a good tea by its type. leaves and where green and white tees are concerned the paler the leaf the better. of course you have to consider provenance the country plantation of origin. or also collectors like wine lovers. they make sure they get the very best quality from narrowly defined plantations. the latest and most luxurious product on the european team market is much. it is

finally powdered green tea leaves beaten to a froth with a bamboo whisk. green teas in particular a prized for their health promoting qualities. i think some doctors say cheese promotes health you can tolerate larger amounts of it than coffee and it has several advantages and. it lowers cholesterol levels and contains some vitamins and as a gourmet i wouldn't drink tea for my health but always for pleasure. and has been serving customers in her room in the well heeled hamburg suburb since one thousand nine hundred eighty eight she has more than forty different varieties on offer. she serves the beverage the traditional english way with scones clotted cream and jam. perhaps more germans have

taken to teach drinking because it's such a charming and calming ritual. using tea as a quick takeaway drink doesn't do it justice. oh in my opinion it's good any time of the day but it is certainly better when paired with a slice of cake that of course depends on your taste but if you prefer more savory treats then maybe cheese is more your thing to get through the cold winter days the swiss typically like to warm up with cheese fondue the national dish that dates back at least three hundred years and is still a favorite today best shared with friends and a good bottle of wine of course. dipping chunks of white bread in melted cheese is the traditional way to consume swiss fondue. accompanied by white wine called black tea this is oak road a following in the west and swiss can't on a fruit bowl the restaurant whose name means by the hurt is only open in the winter

peak season for cheese fondue. on their back in the winter we generally eat fun do once a week or twice a month. on the flop. it's a tradition with us and when you're in a group like this it's great it's fun to eat quick to make and it's really sociable . you know that it tastes wonderful i like it it's really good. for that will. make the fondue chef isabel broad heats up dry white wine and pressed garlic in a fondue pot. after a few minutes she adds the cheese and stirs the mixture until it's creamy. in switzerland there are countless regional variations of fondue in the country on a free bar they eat what's called puff and half

a mixture of green yeah and veg both local cheeses. to fix. something it's quite a simple dish would you fourmile is the unique taste of the cheese the people like that mixture of bread and cheese service and i don't buy they can discover an entire region through these cheeses and much too much if i knew. as much in watching. the current on a frugal is world famous for its cheeses and fondues they've been making green year for centuries in the town and district of the same name. at the llamas all dougray dairy which is also open to visitors mass to cheese makers produce up to forty. wheels of gruet a cup of bats like this hold almost five thousand liters of milk up to the curling process of the separation of the liquid way the curd mass is cast into granules why large knives called cheese humps.

jockey co-pay decides when the cheese has the right consistency something that requires knowledge and experience. one of the things i like best about my job is the cutting of the kurds. at the moment the milk becomes a solid mass and you cut it there is a reaction it's a physical and chemical reaction but there's something magical about it too and of course i also like to taste the cheese i've made almost as if i think it. has an air temperature of fifteen degrees celsius and in humid conditions the group ripens for up to eighteen months along good ages the shop of the flavor to make fondue it's best to use medium age group where master cheesemaker cherry bees tests a will that's been ripening for months.

if the taste is fruity very floral with just a dash of the city that's typical for a good year it's magnificent to korea. the oldest known fondue recipe was found in a from syria dating back to sixty ninety nine. in spite of all the legends funders origin's in the city not in the mountains. in the line hundred century fondue was a staple in every middle class home and was even considered elitist. to grew their regional history museum in the city who has devoted an exhibition to the success story of its fate. this changes which forms the basis for do it in the sun to carry our home on defunct just west cheese you dimly ghana promotional campaign in the one nine hundred twenty s. suggesting fondue is nice for puts you in a good mood fondue belongs in every family and after world war two for do was

served to soldiers during their military service. in the so only young men in switzerland learned how you eat from do and brought this with them when they returned to their families used ones or come for you. funny in a cherished like. form do is as much part of switzerland as the alps the sweets eat this national tissue anywhere and everywhere and fundraise popularity has of course spread far and wide eaten around the globe but there's still no better place to enjoy the classical original than in switzerland. while we're staying in the outs right now as ofter all of that land and cheese it's time for your child does it i don't know about you but i'm certainly well here for the appetite on the show today about have you heard of a kaiser before it's one of australia's most popular sweets it's basically like

a pancake that's all been chopped up and then set with sugar and cherry sauce on the side decadent it certainly is bought a perfect treat after a day and it's like. the pitch called lazy is austria's high a ski resort here at the ski season lasts until may three restaurants speed hungry went to sports enthusiasts one atop the glazier that's almost three thousand five hundred metres above sea level and the others at an elevation of almost three thousand meters. after a day on the slopes ski is can enjoy delicious helping all kinds of snow on the sweet days she's that's much a part of austrian identity as the alps. wonderful just like my grandma used to make it. nearby you'll find austria's highest back to serene stephanie is hard at work here paying pastries and keisel smart.

as you put it everything is produced up here in the bakery because we make all the desserts for the two restaurants fish bits and custom and we also supply cafe three for forty with fresh cake instituted meet. every morning that is sent up by cable car to austria's highest coffeehouse cafe three for forty it lies six hundred meters about the bakery aside from the fantastic view there's another treat for visitors at the so-called place yes no cake. course on the coconut fine uppal very fluffy very large if you get it fresh it's quite magical i certainly recommend it for use in feet. but operating a sky high bakery has its pitfalls. these about three thousand four hundred forty meters the boiling point is different so if we know that the weather

will change will produce the biscuit bases a day early because otherwise they might not be so fluffy and could fall apart inside us and if so shouldn't. milk. eggs flour sugar that's all. kinds of smarm doesn't require any delicate preparation just mix the milk in flour then separate the eggs and beat the egg white with sugar until still. good seventy and now that it's nice and foamy will do the famous test that. it should be like this. at the rest of the act to the mixture. then to give it its airy consistency gently fold in the egg whites and you over and up here on the pits tuggle

a sure we don't use mineral water and. we prefer egg whites. then the kaiser stays moist longer the type to feel not only not soft the. lower price but it was used to shavings i don't. know your come on you know now we can add some raisins on the glacier we put in raisins but you can leave them out if you wish. we sell up to four tons of kaiser on in the winter season that's one hundred fifty to two hundred portions a day. kaiser should be baked for five minutes on each side and then it's ready. stephany's i'm to also supplies the restaurants with viennese apple strudel and clips. kinds of smog is said to get its name from a pancake that went wrong. the austrian emperor of france use if. it's

. but when a pancake fell apart during cooking it was scrambled up and served to jam. the emperor loved it and then prescribe all kinds of smog spoke. too. soon now it's just missing the icing sugar on top you know here we serve our cries of smug with apple sauce or ling on their rings. because this man doesn't just a favorite into rolls it's one of austria's most popular descents. perfect if you have a sweet tooth and we finished the show today with a digestive to wash all the flavors down the black forest in southern germany as a favorite getaway destination for nature lovers and adventure seekers you may well

already know about black forest gatto it's a traditional recognized around the world but a small family distillery in the area is attempting to capture the essence of the black forest in another way where the unique pine schnapps. how do you capture the spirit of the black forest. family tobias' yeah it says there's an elixir of british but it takes someone to reach it. now you have to get right to the top where the nicest pine cones are. how high up to about twenty five meters. is the best month for harvesting pine cones they should be green and look like this on the inside. only

then do they have what's needed for that real black forest buzz. kill distillery in . southern germany has been in operation for four generations but knowledge wanted to do something new the idea came about during a skiing holiday and she rolled a region with a long tradition of distilling a curve from a swiss spine. i came home i suggested we try it there are no swiss pines but there are wonderful white pines the black forest white pine is something very special in my opinion it's big powerful and strong and before long we were all in agreement we try and make something with the pine cones. senior junior and father in law together they're a team with the perfect blend of expertise and courage to branch out their house apple looks like a winner. don't fancy that that's a really nice aroma with. began sticking the young white pine

cones in summer followed by months of waiting. still has experimented for about three years with a few ups and downs along the way. but. the first patches were like cloudy apple trees and we didn't like that it's like this we paid about with the temperature and the storage until we achieve this lovely shiny copper color it is fifty percent very strong and. the tinkering paid off and told to be a pine lead is now his passion. this mr cornelius for me it's a piece of home the forests the feeling and the taste but it's moment of bottom up in the flesh. and if you have one too many you might even handle just one told us the black forest. sounds like the

perfect tip over this chilly season and it might be around for today today if you want to see any of our other special episodes of your match from this week then you can find them on our website it's just below here d.w. dot com forward slash lifestyle well be back tomorrow with more when so will miss but for now thank you for watching and goodbye and as we say in gemini. coming up on the next special edition of your remarks the day on the concept of fuko buying makes a difference in airline style just playing around old fashioned german board games are still popular over the world i'm getting into the groove why two business partners want you to listen to an album from cover to cover that and more coming up tomorrow on your own.

just started by his parents topped by a waltz this isn't the story of the motorway it's the story of marcos and it's a move who says a seventy two year old spaniard bloom now lives with fellow humans now he's passing on his your. nature on. thirty minutes on. for sarah willis playing the horn is a passion and her profession. this time she takes us to the berlin philharmonic taught some months before christmas and all through the house not

a creature was stirring except for to berlin few players are unusual instruments in an unusual orchestration. for a festive occasion. d.w. . or. the world population is increasing the climate is changing it's getting warmer and there are going to be more remote places. well you panel wrote predicts no problems we have to fix this and the way to do that is to use the model and genetic modification that thirds to make that across it is a lot safer than anything we've done by traditional kinetic modification you take

one to need you know exactly what it is you put it into and out the plans when they come out exactly where it's grown i think we will be able to provide enough food for people by twenty fifty if we can make crops that were grow under semi arid conditions this will achieve a much greater stability in the food supply that we have at the moment. to. discover a good concept discover it with a close. to one hundred lives the ideal size of the cod house i'm more relevant today than they were a hundred years ago. shapes things to come the fall of the past people as we're shaping. with ideas.

possible three part documentary starts in january thirteenth on t. w. . u.s. president donald trump has made a surprise visit to american troops serving in iraq it's his first visit to a conflict zone since he took office nearly two years ago there trump defended his decision to withdraw u.s. forces from neighboring syria a planned meeting between him and the iraqi pm in iraq has been cancelled. indonesian authorities have issued an extreme weather warning in areas where that tsunami killed at least four hundred.