Explore the Maker - Agnes Reininger

May 11, 2023

Get inspired by a talented chef! In an interview, Agnes Reininger from “Landhaus zu Appesbach” shares her passion for desserts, her commitment to regional and regenerative cooking, and a memorable dessert featuring chocolate (as in the photo above), caviar, and lemon thyme. Learn more about her unique journey and culinary creations.

June 21, 2023

Can you tell us a little about your background and how you became a chef?

Since the age of 3, I enjoyed spending time in the kitchen with my grandmother and helping her. It has always been a great pleasure for me, especially the preparation of desserts has fascinated me. Therefore, it was clear early on that I wanted to become a pastry chef. I started my apprenticeship as a pastry chef in Krems an der Donau. After completing my training, I worked for several years in a pastry shop. As a journeyman, I then took a break as an au pair. Through a former colleague, I eventually discovered the art of patisserie. This led me to Tyrol for several years, where the world of patisserie opened up entirely new possibilities. Since then, I have been passionately involved in and fascinated by this art.
How do you approach menu creation and ingredient selection?

For me, the principle of regional and seasonal ingredients always applies. In the Salzkammergut region, it is easy for me because there are many great products available from the immediate neighborhood. The philosophy of "Landhaus zu Appesbach" is to source as much as possible from here, which makes it easier for me to prepare desserts with the various flavors of chocolate. In collaboration with my great kitchen team, we constantly create new creations. My philosophy is to bring something creamy, something crispy, and something fresh to the plate, in order to address different textures and flavors simultaneously. However, the classics of Austrian cuisine must not be missing for me.
Can you tell us about a particularly memorable dish or experience from your career as a chef?

It is really difficult because each dish can speak for itself and have its own significance. But one keeps coming back to my mind. It was during a champagne and caviar tasting event in Tyrol. My former team and I had developed a dessert with Udzungwa 70% chocolate, roasted cauliflower, pear, caviar, and lemon thyme. The combination surprised all of us and was very well received by the guests.
How do you incorporate sustainable and/or ethically sourced ingredients into your cooking?

As mentioned before, the goal of "Landhaus zu Appesbach" is to source ingredients as locally and fairly as possible. This aligns with my mindset and makes my life easier since we have the same quality standards.

Why do you enjoy working with Original Beans chocolate?

I love the variety of flavors of the chocolate and find the brand's philosophy wonderful. It is easy to work with and offers great possibilities with its different flavor nuances. This creates space for creativity and innovation.

Can you share a cooking tip you wish you knew when you started working with chocolate? 

Chocolate is sensitive to temperatures and requires its time. One should not be stressed by it because only then can the best result be achieved.

Notes of orange and toffee travel as playfully in this chocolate from ultra rare Trinitario beans as the elephants coming down from the Udzungwa mountains.

Who would have thought that elephants fear bees and a fence made of beehives can keep curious elephants out of farmers’ fields and harms way? With your purchase of the playful Udzungwa 70% people, elephants, and bees win.

  • Pure Taste

  • Climate +

  • Fair +

  • Compostable