oh much after one hundred lives the ideals of the fine house are more relevant today than they were come to terms ago. shapes things to come back as people are still in the way of shaping society. with ideas. our small part documentary starts in january thirteenth on t.w. . the. welcomes a year and not thanks for joining us for this seasonal special week today we focus entirely on when to susan drink so let's have a sneak peek at some of the stories coming up. it's

a tie the germans are jumping on the british tea tradition. 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 conan's new ben 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 zarqa pani. is where chef sylvester elise has his restaurant. he's famous in the region. and one of his specialties his leg of lamb. is a muslim aren't you daryn chop out the chili pepper finally put it on the lounge to give its advice in us. i want to create a confrontation on the plate mission of my serve dumplings made from pumpkin and sweet potatoes with a lightly spiced meat. apart from the chili there is also lime rosemary salt in the marinate. he rubs it into the meat well and then adds a few drops of whiskey. and throws it although it was case of whisky has a particular aroma. with couples like it has a bit of

a sweet aftertaste which goes well with a solid line together that gives it a very special combination of flavors of those but the future their butts if it's local may not says mark will. be dad's meat 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 the meat. of that she is called back is made from sheep's milk first the milk is heated and then the shoes 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 lease uses in his restaurant. to talk about the entire regions diversity is contained in

a little change richard is about the smoke. very cold at the moment which is not going to taste so grass better it's the mountain out of the cheese tastes of nature the much you don't want. back in the kitchen he makes the moose mixing the grated cheese with go to 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 general is actually the opposite of what you think of as jack it's my. vegetables about so-called be too obsessed with everything is trumped up small and

coach of the summer so why shouldn't i call it jeremy. that's a good thing it was another twenty two. for the side dish a mash is cooked sweet potatoes and pumpkin adding an egg and some flour. then he rolls and cuts the dough to form dumplings that are called kopecky. the uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. is for you have to adapt to your environment or to what the people want you to what they're interested in. why have the great opportunity to be able to create what others can't describe in words. i can make a tangible memory five 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 needs

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 dumpling. the cranberry jelly and cheese mousse provide the finishing touch. to 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. compost because such is for people but. marinated lamb with sweet potato dumplings a commentary journeys through poland's markets. well after a day on the breezy mountains or in fact anywhere that's cold outside there's nothing how light more than coming inside a cup of tea so british me i know i am but i'm not alone here in germany taken somerset has been rising steadily for nearly a decade but your. how many t.v.

rights there are to choose from in total over three thousand eight hundred we went twenty tasting in hamburg to find out why germans like it so much. is undergoing a renaissance in germany 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 teas is booming. the reason more and more germans are drinking tea could be that they're more aware of quality and willing to spend more money on quality beverages drinking they're more consciously. the n.t. is one of them it's drug for pleasure like coffee and there are more and more excellent cheese to discover. over to.

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. itself this tea is so multi-faceted even in the orthodox french products of the tea plant that no other flavorings there are more than three thousand eight hundred varieties so the world of tea is enormous and telling people about it that's fascinating. culminates in a tea tasting various black teas as well as green and white varieties. 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 out new cheese. teas have a smoky dry or sweet taste each one's really different that is the shots that i find the black keys very strong though the different teas get weaker as you go along the green teas are a bit grassy and the white tea tastes very mild and the smoke from 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 around for some three hundred varieties you can recognise a good tea by its type rolled or needle shaped leaves and where green and white tees are concerned the paler belief the better. but. 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 of. it is finally powdered green tea leaves into a froth with a bamboo whisk. green teas in particular a prized for their health promoting qualities. i think some doctors say she. promotes help you can tolerate larger amounts of it than coffee and it has several advantages and. it lowers cholesterol levels and contains some vitamins. as a gourmet i wouldn't drink tea for my health but always for pleasure was on the most. money has been serving customers in her to 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 a more savory tree then maybe cheese is more your thing to get through the cold winter day is this way it's typically like to warm up with a cheese fondue the national dish that dates back at least three hundred years and it's still a favorite today best said with friends and a good pot of wine of costs. 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 or for oil in the western swiss can't on a fruit bowl the restaurant whose name means by the hurt is only open in the winter peach season for cheese fondue. on you get there 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 and it's really sociable. you know that it tastes wonderful but i like it it's really good. 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 craney. in switzerland there are countless regional variations of fondue and the count on a free bar they eat what's called half and half a mixture of green yeah and both local cheeses. effects make it something it's quite a simple dish would you for markets the unique taste of the cheese the people like that mixture of bread and cheese. so many of the five can discover an entire region through these cheeses and much to much if i knew. that much in watching. the current owner freeboard is world famous for its cheeses and fondues they've been making korea for centuries in the town and district of the same name. at the lama's all do great dairy which is also open to visitors monster cheese makers

produce up to forty. wheels of gruet a cup of bats like this hold almost five thousand liters of milk after the curling process and the separation of the liquid way the curd mass is cut into granules why large knives called cheese hops. jockey cough a decides when the cheese has the right consistency something that requires knowledge and experience scares them. 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 that it's a big. mess an air temperature of fifteen degrees celsius and in human conditions

the gruyère ripens for up to eighteen months along good ages the shock of the flavor to make fondue it's best to use medium age group where the master cheesemaker these 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 green so many feel. the oldest known fondue recipe was found in a from syrup dating back to sixty ninety nine so in spite of all the legends funders origins are likely in the city not in the mountains in the line nine hundred century fondue was a staple in every middle class home and was even considered elitist. to grow aboriginal history museum in the city of boone has devoted an exhibition to

the success story of its fate. this changes which forms the basis for do in the sun to carry on from funk to see just with 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 fun 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. ones or come for you in a million a tradition to take. form do is as much part of switzerland as the alps the swedes eat this national t. shirt anywhere and everywhere and foundries popularity has of course spread far and wide eaten of around the globe but there's still no better place to enjoy the classic original than in switzerland but.

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 working for tight 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 it's set with sugar and cherry sauce on the side decadent it certainly is bought a perfect treat after a day almost like. the pitch called lazy is austria's high a ski resort here at the species to last until may three restaurants feed hungry winter 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 dish is that's much a part of austrian identity as the alps. wonderful just like my grandma used to make. nearby you'll find austria's highest back to serene stephany's than tele is hard at work here paying pastries and crisis money. you put it see and when everything is produced up here in the bakery we make all the desserts for the two restaurants fish bits and customers and we also supply cafe three for forty with fresh cake and. eat. every morning that is sent up by cable car to austria's highest coffeehouse cafe three full forty it lies six hundred meters about the bakery aside from the fantastic there's another treat the visitor has the so-called place yes no cake. course on the coconut fine apple very fluffy very light when you if you get it

fresh it's quite magical and certainly recommended christian faith. but operating at sky high bakery has its pitfalls. this is about three thousand four hundred forty metres 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 on inside it's nice ocean to cool them. 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 feet the egg white with sugar until stick. it's coming up now that it's nice and foamy will do the famous test that. it should be like this.

at the rest of the egg to the mixture. then to give it its airy consistency gently fold in the egg whites nearly all men. on the pits tug later we don't use mineral water and. we prefer egg whites. then the kaiser stays moist longer the piped in the not soft the. lower price are used to sharing my. so here 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 man in the winter season that's one hundred fifty to two hundred portions a day. all kinds of should be baked for five minutes on the outside and then it's

ready. stephany's i'm gonna 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 the gov't possess. but when a pancake fell apart during cooking it was scrambled up and served to jam. the emperor loved it an emperor scramble all kinds of smog spoke. to. you soon now it's just you missing the icing sugar on top and over here we serve our prize this man with apples also ending on bearings.

cause the smog isn't just a favorite into role it's one of austria's most popular designs. perfect if you have a sweet tooth now 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 adventurous see kids you may well already know about black forest gatto it's a traditional does a recognised 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. foam until b.o.c. out says there's an elixir of bliss 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. distillery in. southern germany has been in operation for four generations but now which wanted to do something new the idea came about during a skiing holiday and she rolled a region with a long tradition of distilling liqueur from swiss spine. i came home 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 cone. senior junior and father in law together they're a team with the perfect blend of expertise and courage to branch out their house looks like a winner. that that's a really nice aroma with. began steeping the young white pine cones in summer followed by months of waiting. still is experimented for about three years with a few ups and downs along the way. but. the first batches were like cloudy applications 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. the tinkering paid off and will to be pine lead is now his passion. this is because you know this for me it's

a piece of home the forests the feeling em a taste troops home in the bottom up in the flesh. and if you have one too many you might even hear distance call up the black forest. found like the perfect tip over this chilly season and it might if it's a tie today if you want to say any of our other special episodes of your mass from this week then you can find them on our website it's just below here to tell you to come forward slash lifestyle well be back tomorrow with more when so well must but for now thank you for watching and goodbye and as we say in gemini. are. coming up on the next special edition of your a max of the day on the concept of look up by makes a difference in airline stocks just playing around oh fashion german gold games are

still pumping that one over the world and 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 romantics.

just styled by his parents adopted by wolves this isn't the story imo but it's the story of marcos and it's a true mas a seventy two year old spaniard who now lives with fellow humans now means passing

on his love. on. thirty minutes on a d.w.i. . sometimes a book or more exciting than a real life. preparing to read. what if there's no escape. literature list the current must treat. time for an upgrade. how about funding sure there grows on buying. a house with no live. for design highlights you can make yourself. prunes tips and tricks that will turn your home just for special. upgrade yourself with d

w's interior design channel on you tube. some kind of a nuclear bomb could be a useful thing but not look at the fukushima what's a way out in my view the way you hope is to find different forms on the go to place . which is brutal you live in with the same situation which you said based on faulty will. always give you much shorter life after a few hundred years that the older idea keeps appears it's very important for second question does not require connection with. me you cannot build a party and i think this is something designed to ship and then develop science scientists should explain the sutra to describe and then society should start.

this is news coming to you live from berlin indonesia raises the threat level from krakatoa to a red alert authorities warn the public to keep their distance from the rumbling volcano every routed flights and told people to stay away from the coast not suffer an abrupt trigger the deadly tsunami of the weekend also coming up

a look back at one of our favorite stories of twenty eight teams of topol ready bringing the joy of books to children in the afghan capital kabul.