Taste & Cook in Vienna with Bianca is(s)t
Bianca is a local food expert and chef, and in her video, book and classes she shares the best traditional Viennese recipes with a modern twist, her family recipes for Christmas cookies, insider tips for restaurants in Vienna outside the tourist bubble and her favourite local tram rides and local markets.
Get to know the culinary world of Bianca in Vienna!
Vienna Cooking Classes
The idea of Vienna Cooking Classes is that hobby chefs from Vienna invite you to their homes to cook together... typical Viennese dishes like Apple Strudel, Schnitzel or also Austrian Christmas cookies...
The concept is opposed to culinary classes in studios, as the participants should, of course, learn how to make popular Viennese dishes, but also get to know the world of the host a little...
Our hosts all have different professional backgrounds... from arts manager to political expert, from a travel agent to a professional chef even... and all of them are looking forward to an exchange with hobby chefs from all over the world!
Visit us at vienna-cooking-classes.at
Let’s eat some weird Viennese stuff! - VIENNA/NOW
The Viennese Food entertainer Bianca Gusenbauer takes Adia on a food adventure to one of the city’s hidden treasures - Meidlinger Market. Only to discover that the Viennese have some odd eating habits: they love to eat blood, pure fat and something called “liver cheese”. Oh, and yes, that stuff is made of horse meat.
They also have a special affection for small creatures: Snails. Usually people try to get rid of them in their gardens, people in Vienna eat them. So Adia pays a visit to the Gugumuck snail farm to check out this delicacy.
More about Viennese cuisine and Vienna’s markets
To be sure not to miss anything subscribe to our channel
Find all info about Vienna at
Viennas Facebook Account:
Vienna twitters at:
Vienna's Instagram Account:
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Featured in this episode in order of appearance:
Meidlinger Market:
Bianca Gusenbauer
Bianca is(s)t
First Vienna Food Tour
Malefitz
Horse Butcher Gumprecht
Gugumuck Slow Food Farm:
////
Music:
Andrew Applepie:
pokemon in nyc
yes i will
almost like this
To New York
////
Credits:
Idea & Concept: SLASH
Director & Script: Stefan Schlager
Producer: Alex Haberfellner
Camera: Bernhard Popovic
Editing, Animation: Thomas Scharf
Audio: Overdub, Gregor Rašek
Produced by SLASH
Apple Day - VIENNA/NOW
It’s Apple Day Everyone! What better than celebrating it with a traditional Viennese strudel, the Apple strudel. When Adia went out to shoot an episode about some of Vienna’s weirdest food (“Let’s eat some weird stuff”), she and food entertainer Bianca Gusenbauer made a lovely - and not weird at all - apple strudel right on Meidlinger Market, using only apples, love and self confidence (OK, there might have been some other ingredients as well). Bon Appétit!
Watch “Let’s eat some weird stuff” here:
More of VIENNA / NOW:
More about Viennese cuisine and Vienna’s markets
To be sure not to miss anything subscribe to our channel
Find all info about Vienna at
Viennas Facebook Account:
Vienna twitters at:
////
Featured in this episode in order of appearance:
Bianca Gusenbauer
Bianca is(s)t
First Vienna Food Tour
Meidlinger Market:
////
Music:
Andrew Applepie:
pokemon in nyc
yes i will
almost like this
To New York
////
Credits:
Idea & Concept: SLASH
Director & Script: Stefan Schlager
Producer: Alex Haberfellner
Camera: Bernhard Popovic
Editing, Animation: Thomas Scharf
Audio: Overdub, Gregor Rašek
Produced by SLASH
IT'S A SCHNITZEL KINDA DAY | VIENNA TRAVEL VLOG ????????
MY OBSESSION FOR SCHNITZEL TAKES ANOTHER LEVEL HERE IN AUSTRIA!
I HOPE YOU ENJOYED MY STAY IN VIENNA AS MUCH AS I DID! GIVE IT A THUMBS UP, COMMENT DOWN BELOW AND DEFINITELY CLICK HERE AS YOU WILL GET STUCK WITH ME BY SUBSCRIBING TO MY CHANNEL!
// S o c i a l M e d i a //
B l o g :
E - m a i l : info@sarahkafif.be
I n s t a g r a m : @SarahKafif
T w i t t e r : @SarahKafif
F a c e b o o k :
S n a p c h a t : SarahKafif
// A b o u t M e //
Hi everyone! I'm Sarah, I'm a Blogger/Vlogger from Antwerp, Belgium. I like cooking, make up, traveling, languages, humor, and I'm mostly eager to learn! I blogged/vlogged in English for a year, then switched to Dutch for a year, and now I'm back to English! I'm a big lover of traveling, and my favorite place on earth is Israel. A lot of my content will be about Israel and Belgium, + all the places I'm going to! :) You want to know more? Visit my blog (sarahkafif.be), subscribe to my channel, and enjoy my videos! Love | Sarah K.
// T R A V E L S 2017 //
1. TEL AVIV/MASADA/DEAD SEA, ISRAEL ✔︎
2. PARIS, FRANCE ✔︎
3. ATHENS, GREECE ✔︎
4. CALAIS, FRANCE x2 ✔︎
5. BERLIN, GERMANY ✔︎
6. MADRID, SPAIN ✔︎
7. BRATISLAVA, SLOVAKIA ✔︎
8. VIENNA, AUSTRIA ✔︎
9. AMSTERDAM, THE NETHERLANDS
10. CALAIS, FRANCE x3
11. LONDON/SOUTHAMPTON, ENGLAND
12. NEW YORK, USA
13. VALENCIA, SPAIN
14. PALERMO, ITALY
ENJOYING THE LAST BITS OF VIENNA | VIENNA TRAVEL VLOG ????????
IT'S ALREADY MY LAST FULL DAY HERE IN VIENNA AND I TRY TO DO AS MANY NICE STUFF AS POSSIBLE. I CAN'T GARRANTY YOU I WON'T HAVE SCHNITZEL... ;) TOMMOROW WE WILL GO BACK TO BRATISLAVA TO CATCH A FLIGHT BACK TO BELGIUM/
I HOPE YOU ENJOYED MY STAY IN VIENNA AS MUCH AS I DID! GIVE IT A THUMBS UP, COMMENT DOWN BELOW AND DEFINITELY CLICK HERE AS YOU WILL GET STUCK WITH ME BY SUBSCRIBING TO MY CHANNEL!
// S o c i a l M e d i a //
B l o g :
E - m a i l : info@sarahkafif.be
I n s t a g r a m : @SarahKafif
T w i t t e r : @SarahKafif
F a c e b o o k :
S n a p c h a t : SarahKafif
// A b o u t M e //
Hi everyone! I'm Sarah, I'm a Blogger/Vlogger from Antwerp, Belgium. I like cooking, make up, traveling, languages, humor, and I'm mostly eager to learn! I blogged/vlogged in English for a year, then switched to Dutch for a year, and now I'm back to English! I'm a big lover of traveling, and my favorite place on earth is Israel. A lot of my content will be about Israel and Belgium, + all the places I'm going to! :) You want to know more? Visit my blog (sarahkafif.be), subscribe to my channel, and enjoy my videos! Love | Sarah K.
// T R A V E L S 2017 //
1. TEL AVIV/MASADA/DEAD SEA, ISRAEL ✔︎
2. PARIS, FRANCE ✔︎
3. ATHENS, GREECE ✔︎
4. CALAIS, FRANCE x2 ✔︎
5. BERLIN, GERMANY ✔︎
6. MADRID, SPAIN ✔︎
7. BRATISLAVA, SLOVAKIA
8. VIENNA, AUSTRIA
9. AMSTERDAM, THE NETHERLANDS
10. CALAIS, FRANCE x3
11. LONDON/SOUTHAMPTON, ENGLAND
12. NEW YORK, USA
13. VALENCIA, SPAIN
14. PALERMO, ITALY
Video of the day | Linz Gets a Makeover
The Austrian town of Linz has long been viewed as an industrial city best avoided by culture fans. But now that image is changing. This year, Linz is getting a lot of attention as a European capital of culture.
Performance: Cuisine à tous les étages | Austrian Cultural Forum New York
May 16, 2012
Exhibition Opening of the ACFNY's 10-year anniversary exhibition, Our Haus
Opening guests take part in the food performance featuring Rainer Prohaska's installation 'Cuisine à tous les étages'
SACHERTORTE di Ernst Knam
La Sachertorte è una torta al cioccolato golosa e ricca di storia: le sue origini risalgono al 1832 in uno degli hotel più centrali di Vienna, oggi diventato un tempio sacro della pasticceria. Quel giorno Franz Sacher, apprendista pasticcere di soli 16 anni e amante del cioccolato, ideò la Sachertorte che ad oggi è sicuramente una delle torte al cioccolato più famose e apprezzate al mondo. A svelarci i segreti di questo dolce leggendario è Ernst Knam, Maestro Pasticcere di fama mondiale e indiscusso Re del Cioccolato. Passaggio dopo passaggio, con i consigli del Maestro Knam, sfornerete una Sachertorte perfetta!
★ 00:20 - PREPARAZIONE BASE
★ 05:19 - FARCITURA
★ 07:06 - GLASSATURA
★ VUOI ALTRE VIDEORICETTE?
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI E PROCEDIMENTO:
★ INGREDIENTI (per uno stampo da 18 cm)
Cioccolato fondente al 60% 75 g
Tuorli 60 g (circa 3)
Albumi 90 g (circa 3)
Burro ammorbidito 65 g
Farina 00 65 g
Zucchero a velo 20 g
Zucchero 90 g
Baccello di vaniglia 1
Sale fino 1 pizzico
Confettura di albicocche 150 g (per la farcitura)
PER LA COPERTURA
Cioccolato fondente al 60% 185 g
Panna fresca liquida 125 g (preferibilmente con 30-35% di grassi)
► ULTIME VIDEORICETTE DI GIALLOZAFFERANO
► DOLCI FACILI E VELOCI: TUTTE LE RICETTE
► DOLCI AL CIOCCOLATO
► LE RICETTE DEGLI CHEF A GIALLOZAFFERANO
_______________________________________
GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO:
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Cook Islands City Video Guide | Expedia
Cook Islands City Video Guide | Expedia
Italian Food Review | Our Favorite Restaurant in Venice, Italy
Join us for lunch in this Italian Food Review as we head over to our favorite restaurant in Venice, Italy to have a three course meal that included bread, appetizers, mains, wine and dessert at Osteria Mocenigo. With 11 different options to choose from in terms of the set lunch menu we all ordered something different sampling Venetian food for the first time. All in all we had the following Italian food items for lunch ordering dessert at the end:
Beverages:
A) Red wine
B) White wine
C) Sparkling water
Appetizers
A) Salad and Bread
Mains
A) Calamari
B) Fisherman's Spaghetti (spaghetti pescatore)
C) Sardines with white polenta (Sarde in saor)
Dessert
A) Panna Cotta
B) Tiramisu
Restaurant in Venice Italy Information:
Osteria Mocenigo
Address: Salizada San Stae, 1919, 30135 Venezia VE, Italy
Daily 12–3PM (lunch) & 7–11PM (dinner)
Phone: +39 041 523 1703
GEAR WE USE
Panasonic GH5:
Canon G7X ii:
Rode Video Micro:
Joby Gorilla Pod:
SanDisk 16GB Extreme Pro:
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SAMUEL:
blog:
facebook:
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Italian Food Review | Our Favorite Restaurant in Venice, Italy Travel Video Transcript:
Alright guys snowy day here in Venice. How rare. We were not expecting this but the Beast from the East has arrived. Look at all of that snow.
The plan for today we're going to take it easy on the sightseeing. It is going to be very light. We are going to get some food. We're hoping to find some Venetian dishes. Sam spotted a restaurant that he thought looked really good.
Trying to decide what will he eat? What will he have? There is a pretty extensive menu and I'm also munching down on the bread plate.
They have a lot of dishes with seafood. I think that is what we're going to go for. Since this is Venice. You know we're out on the water. It seems like a good idea. I'm hungry.
They have a really good special at this restaurant. It is 12 Euros for a set menu at lunchtime. They have how many options here?
Eleven different options to choose from. They are all really different. It ranges from pasta to seafood. I think they even have soups and salads. Special salads. We've ordered 4 different set menus. It comes with beverages. And with my parents. So I went for the white wine. Sam is having red. Generous amounts of wine.
My set menu came with a salad as a starter so I've just finished dressing it a little bit of extra virgin olive oil and some balsamic vinegar.
We're going to start off with Dad's. What did you get? I got calamari that is done properly. It is lightly battered. You've sampled it already. It is lightly cooked.
And it is not overcooked. Most calamari is overcooked so this is delicious. It is good?
It is like the batter is right there but you can really taste the calamari. That is awesome.
I've got a seafood spaghetti and as you can see here you can start seeing some of the seafood right in here. This one was spaghetti pescatore. The fisherman's spaghetti. I'm just going to hack up some of these noodles here. It looks good.
It is nice to be eating seafood and just the way that it is kind of a light sauce. A sauce with herbs and dressings and you can tell it was like a little bit of olive oil in there too.
Sweet and sour sardines. I'll just take it right over here. This is a dish that dates back to the middle ages and it is how um the fishermen would preserve, look at that, the sardines they would keep it in vinegar.
It is really tasty. I like that the raisins add a bit of sweetness to it.
The sardines are really tender.
Because our eyes are always bigger than our stomachs we got two desserts. This is outside of the set menu but we ordered the tiramisu and the pannacotta which. They are both delicious.
This meal was outstanding. One of our best meals on this trip in Europe in 2018 to be honest. In total it came to 12 Euros per person for the meal for the mains with a big glass of wine and salad. Dessert at 5 Euros each. Again excellent value.
This is part of our Travel in Italy video series showcasing Italian food, Italian culture and Italian cuisine.
Music by BenSound:
Kleinwalsertal – Nachhaltiger Alpentourismus | WDR Reisen
Es ist ein kleines, überschaubares Tal, in dem Nachhaltigkeit gepflegt wird; es liegt in Österreich, ist aber nur von Deutschland aus erreichbar: das Kleinwalsertal. Tamina Kallert taucht ein in die hochalpine Bergkulisse und trifft Menschen, die etwas für ihre Heimat tun - und für die Natur, in der sie leben.
It is a small, manageable valley where sustainability is cultivated; It is located in Austria, but is only accessible from Germany: the Kleinwalsertal. Tamina Kallert dives into the high alpine mountain scenery and meets people who do something for their homeland - and for the nature in which they live.
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#Kleinwalsertal #WDR #wdrreisen #Nachhaltig
500 tanzten in Salzburg bei One Billion Rising
Mit der Aktion One Billion Rising soll weltweit auf Gewalt gegen Frauen aufmerksam gemacht werden. In Salzburg ging ein tanzender Zug von der Linzergasse zum Kajetanerplatz.
We get inked & talk ink with a crazy talented Vienna tattoo artist - Behind the Creative EP1
This Vienna Senf series, Behind the creative, is all about us trying to get inside the head of Vienna's creatives, with a camera.
We follow around the creative for a whole day, from their morning coffee until the afterwork beer, and capture what it's like to create in their chosen craft and where they get their inspiration.
For the first episode, our grumpy camera man, Christopher, followed around the tattoo artist and founder of the Dots and Daggers tattoo studio, Kuro.
Vienna Senf is brought to you by Vienna's English-speaking magazine, Vienna Würstelstand-
Mini Sacher Torte //Birthday edition [HD]
Don't know what to do for a birthday present? A mini Sacher Torte is the perfect idea! Personalizable, small and easy to make.
Follow us on Instagram as well!
Cooking Italian Pasta at Home in Florence, Italy
Come join as at home from our apartment in Florence, Italy as we're cooking Italian pasta for dinner for our entire family gathering all of the ingredients from the central market in Florence and doing the preparation for the meal in our airbnb. We headed over to the Central Market in Florence to grab ingredients such as parmigiano reggiano, hand-cut ravioli, pesto sauce, ravioli, vegetables and wine. Upon bringing it all home we cooked it up and made a meal out of it adding a few of our unique twists that are certainly not Italian. Eating in our airbnb is what we actually do more often than not so we thought we'd show that side of our lives on the road. What kind of dishes do you prepare when you travel?
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Canon G7X ii:
Rode Video Micro:
Joby Gorilla Pod:
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Cooking Italian Pasta at home in Florence, Italy from market to plate Travel Food Video Transcript:
Hey guys this is a bit of an exciting video for us to make because normally when we do food videos we take you into a restaurant and we show our meal there. But today we're actually going to be doing a little cooking. Believe it or not.
We've been in Italy for a while and actually a typical day for us in our airbnb is actually to make one of our meals at home. Yes. And so we've decided to do that.
What we did earlier on in the day is we went to the Central Market here in Florence and we're going to show you some clips from that. But also so we've gone out and grabbed a whole bunch of different ingredients. We got things like pesto and we got fresh ravioli and wine and cheeses and meats.
All these things ingredients that we're going to use to cook our meal. And now that we're back home we are just going to be going in the kitchen and showing all of that preparation.
We are in the kitchen and we are starting all of the chopping of the vegetables. Basically what we're making is ravioli with ricotta and spinach and we're going to be using the fresh pesto which smells amazing.
We've got some mushrooms, zucchini, eggplant, red pepper, garlic. We have some meat. We're going to chop all of this up and cook it in a different sauce. Kind of like as a side dish.
Calabrese. It is also a different pesto made with red pepper.
So yeah we're going to be combining. Well not combining them. The green pesto for the pasta. The red pesto for the vegetables.
This is the real deal. And you can even see the name. This is like from a real cheese wheel. Parmigiano Reggiano. And I should mention that we're not putting all of that cheese on it.
It is time for the plating of the meal. Our meal is ready. Followed by the eating.
So we got something called bombinos. Bombinos which means little boy. Little boys. So these are basically they look like buns stuffed with chocolate and custard. Also they've obviously been dusted with icing sugar.
Look at mine. Oozing stuffed with chocolate. Let's give them a shot.
I'm going to try and bite in the middle here.
Okay guys so that is a wrap for our home cooked meal. I mean kind of that was already pre-made. Yeah a lot of was premade. Obviously the pesto sauce. Obviously the ravioli but we added a little bit of our own personal touch. And it is just nice to be eating at home with family and to show you guys kind of what a normal meal at an airbnb looks like because this is honestly what we do often.
And um it is definitely cheaper than eating out so it is one of the ways we save some money when we travel. So we just thought we'd show that side of that aspect of our travels. But we have more food adventures planned. Yes. Tomorrow we're venturing back to the very same market. Yep. And we're actually going to eat there. We're going to the second floor to eat there. So yeah that is the plan. That will probably be the next video coming out. So we'll see you guys there. Ciao.
This is part of our Travel in Italy video series showcasing Italian food, Italian culture and Italian cuisine.
Music from YouTube audio library.
You Raise me Up - André Rieu
André Rieu & His Johann Strauss Orchestra performing 'You Raise Me Up' live at Mainau, Germany. Taken from the DVD 'Roses from the South'.
For concert dates and tickets visit:
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© 2013 -- André Rieu Productions | andrerieu.com
Der größte Puff Europas - BILD besucht das „Paradise“
Für 6 Millionen Euro wurde auf 5.800 Quadratmetern ein „Lusttempel mit Wellness-Angeboten“ errichtet. Sex gibt's auf vier Etagen, im obersten Stockwerk wird knallhart kalkuliert, Umsatz und Gewinn in Millionenhöhe verbucht.
BILD jetzt abonnieren:
Welche Entwicklungsmöglichkeiten haben Sie im Unternehmen? - Vinzenz Gruppe auf karriere.at
Der karriere.reporter von karriere.at bei Vinzenz Gruppe Krankenhausbeteiligungs- und Management GmbH:
Interview mit
OA Dr. Fernas Amir - Facharzt für Orthopädie und orthopädische Chirugie, Orthopädisches Spital Speising
Dr. Sarah Lausegger - Assistenzärztin, Krankenhaus Göttlicher Heiland
DGKS Heidi Anzinger - Kontinenz- und Stromaberaterin, Krankenhaus Der Barmherzigen Schwestern Linz
Bianca Schaufler - Hebamme St. Josef-Krankenhaus
Lisa Holzgruber, MSc, BSc - Doctors Point Wien, Vinzenz Gruppe
Das Weiterbildungsangebot der Vinzenz Gruppe ist ausgesprochen gut. Es kommt natürlich auf den spezifischen Bereich in der Orthopädie an, berichtet Fernas Amir.
Einzelne Kurse werden vom Chef empfohlen und auch von der Vinzenz Gruppe gefördert. Sarah Lausegger besucht diese Kurse sehr gerne.
Heidi Anzinger ist seit ihrer Diplomprüfung als Krankenschwester 1993 bei der Vinzenz Gruppe tätig.
Fort- und Weiterbildungsmaßnahmen werden von der Vinzenz Gruppe unterstützt und gefördert, erzählt Bianca Schaufler.