force the government to corporate crime. the so when you know the country. don't use fear no art. starts december twenty ninth on t.w. . alone welcomes a year max thanks for joining us for this seasonal special week today we focus entirely on winter food and drinks so let's have a sneak peek at some of the stories coming up. by the germans are jumping on the british tea tradition. dipping in and warming up

the in from i is with swiss cheese fondue. i'm just desserts enjoying a winter treat in the mountains of austria. when it's cold outside people tend to favor warm hearty dishes for them meals as opposed to like 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 dish is a wholesome rich and warming a modern influence has cooled to the top restaurants to appeal more to the international market so in one of ponens a new bit of craziness tabish mince chef so best at least shows us how he keeps out of the times whilst maintaining polish traditions. the top term mountains in southern poland are among the most popular tourist destinations in eastern europe. not far from any book away natacha is where chef sylvester elise has his restaurant

. he's famous in the region. and one of his specialties is leg of lamb. clearly jabbers on the matter of the chili pepper finally put it on the lounge to give it spiciness. i want to create a confrontation on the plate with a shot of my serve dumplings made from pumpkin and sweet potatoes with a lightly spiced meat. apart from the chili there's also lime rosemary salt and pepper in the marinate. he rubs it into the meat well and then adds a few drops of whiskey. i think that also was case of whisky has a particular role models with couples like it has a bit of a sweet aftertaste which goes well with a solid line together that can set a very special combination of flavors of those but if it's in there but if it's not

it's market. he adds 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. 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 the cheese is smoked. this is the type that sylvester elise uses in his restaurant. that of the entire regions diversity is containing the illicit chains religion is about the smoke among the three feet it's 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 you compares a cranberry jelly to provide a flavor contrast first to coax 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. is actually the opposite of what you think of as jack it's made of vegetables about so called the top of his but everything is trumped up small and coat to the sun and 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. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. a thousand and four you have to adapt your environment to what the people want it to what they're interested in because it will have the great opportunity to be able to create what others can't describe in words. i can make it tangible a memory five has to go for that's when the four little bitch smirk over us. after twelve hours in the oven the lamb is lovely and tender. he carves 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 go down there i would recommend a dry red wine to go with it to create a contrast with the solid fruits and sweeter scientists. compas. marinated lamb with sweet potato dumplings a commentary journey through colin's mouth and. while off a 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. 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 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 the more consciously. the n.t. is one of them it's drug for pleasure like coffee there are more and more excellent cheese to discover the board. over to. the tea shop and restaurant and hamburg's warehouse district regularly hosts for anyone who wants to know more about the beverage participants get

a course on tea cultivation and preparation. but. events like this are becoming increasingly popular in germany. even in the orthodox products of the tea plant that have no other 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. various black teas as well as green and white for. the. 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 to the shots and i find the black keys very strong and they're all different teas get weaker as you go along the green teas are a bit grassy and the white 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. 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 and plantation of origin. fans are also collectors like wine lovers and 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 beaten to a froth with a bamboo whisk. green teas in particular a prized for their health promoting qualities. to photo a lot i think some doctors say promotes health you can tolerate larger amounts of it than coffee and it has several advantages. it lowers cholesterol levels and contains some vitamins and as a gourmet i wouldn't drink tea for my health but always for pleasure was on the most. money and 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 days the swiss typically like to warm up with the cheese form the national dish that dates back at least three hundred years and it's still a favorite today best said with friends and wine of costs. dipping chunks of white bread in melted cheese is the traditional way to consume swiss fondue. accompanied by white wine oh 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 peat season for cheese fondue. on the. back in the winter we generally eat fun do once a week or twice a month. and 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 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 screamy. in

switzerland there are countless regional variations of fondue in the country on a free bar they eat what's called popham half a mixture of green yeah and vashon and both local cheeses. to fix it up it's quite a simple dish would you use the unique taste of the cheese the people like that mixture of bread and cheese so five can discover an entire region through these cheeses and much too much if i knew. my time watching. the current on a frugal 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 lamas all do great dairy which is also open to visitors masta cheese makers produce up to forty eight . wheels of gruet a couple that's like this hold almost five thousand liters of milk after the

curdling process of the separation of the liquid way the curd mask is causing to granules why large knives called cheese humps. choco fake 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 as if i think. that's an air temperature of fifteen degrees celsius and in humid conditions the grew year ripens for up to eighteen months or longer and ages the shock of the flavor to make fun too it's best to use medium age group where mosty cheesemaker.

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 think. the oldest known fondue recipe was found in a cookbook from zurich dating back to sixty nine thousand nine so in spite of all the legends funder's origins in the city not in the mountains. in the line nine hundred century fondue was a staple tissue in every middle class home and was even considered elitist. the grew in aboriginal history museum in the city who has devoted an exhibition to the success story of its famous. cheese which forms the basis for fondue in the sun to carry on from defunct just west cheese you dimly ghana promotional campaign in

the one nine hundred twenty s. suggesting fondue is nice for under 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 confident in their funny you know traditional. fondue is as much part of switzerland as the alps the swedes eat this national team 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 classic original than in switzerland. while we're staying in the outs right now as ofter all of that alarm and cheese it's time for your child does it i don't know about you but i'm certainly working

up a tight on the show today about having your head of a kaiser before it's one of austria's most popular sweets is 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 but a perfect treat after a day almost like. the pitch called lazy is austria's high a ski resort here the ski season lasts 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 he is can enjoy delicious helping of. the sweet dish is as much a part of austrian identity as the alps. the wonderful just like my grandma used to make it. nearby you'll find austria's highest

patisserie stephany's is hard at work here paying pastries and costs us 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 custom and we also supply cafe three for forty with fresh cake instituted meet. every morning that is that sent up by cable car to austria's highest coffeehouse cafe three full forty it lies six hundred meters about the bakery but 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 but if you get it fresh it's quite magical and certainly recommended would put it 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 on inside it's nice ocean the. 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 stick. it's coming out 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're the only one up here on the pits todd glacier we don't use mineral water in our day. we prefer egg whites. then the kaiser stays moist longer the piped in soft to. me by knowing i started using the shavings i. saw 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 man 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 it's ready. to stephany's i'm also surprised the restaurants with viennese apple strudel and

clips. concerts mon is set to get its name from a pancake that went wrong. the austrian emperor of france use if you loved us . but when a pancake fell apart jane cooking the books scrambled up and served to jam. the emperor loved it and then prescribe all kinds of smart school. soon now it's just missing the icing sugar on top and up here we serve our cries this man with apple sauce only nod bearings. because this man isn't just a favorite into rolls it's one of austria's most popular designs. perfect if you have a sweet tooth now we finished the show yesterday with

a digestive to wash all the flavors down the black forest and southern germany as a favorite getaway destination for nature lovers and adventurous seek his 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 spirits of the black forest. family to b.s. yeah it says there's an elixir of place but it takes some work 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 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 occur 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. began steeping the young white pine cones in summer followed by months. these budding distillers experimented for about three years with a few ups and downs along the way. but. the first batches were like a cloudy apple juice and we didn't like that so it was we paid about with the temperature and the storage until we achieve this lovely shiny copper color it's fifty percent very strong. the tinkering paid off and will to be piney is now his passion. because you know this for me it's a piece of home the forests the feeling and the taste moment of bottom up in the

flesh. and if you have one too many you might even handle a distant cold cuts of black forest. sounds like the perfect tip over this chilly season and it might be for today today if you want to say any of our other special episodes of e.m.'s from this week then you can find them on our website it's just below here the tell me to come forward slash lifestyle well be back tomorrow with more into wellness 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 bike makes a difference in our lifestyle just playing around oh fashion german ball games are still popular over the world and getting into the groove why two business partners

want you to listen to an album from cover to cover bench and more coming up tomorrow on your objects.

entered the conflict zone confronting the powerful. after thirteen years in power in some damaging state election results angela merkel of thirteen is visibly waning how no from those who do find good luck will cling on to calm my guess is most gun shy playing one of the most famous and infamous politicians here in germany conflict zone. thirty minutes upon v.w. for. china nine hundred sixty six mounted on proclaimed the cultural

revolution. we couldn't think of anything that didn't going to china several europeans were also swept up in the euphoria and must have been really quite excited. to see our like teenagers pushing. these are some of their stories our idol. w. and on demand. language courses. video and audio for. any. w. .

luck.

this is news coming to you live from but in india new zealand raises the threat level from the thronging volcano to a red alert authorities warn the public to keep just instructed on not talk of all the kid no. flights and told people to stay away from the coast that's often eruption at the weekend triggered a deadly tsunami we get an update from the region also coming up. he was president donald trump makes an unannounced visit to iraq to me.