Cook like the pros

Learning the art of cooking

Doing your own cooking is “in”. In the Thermen- & Vulkanland, there’s a cornucopia of courses to show you how to look like a whizz in the kitchen. Even if you already have plenty of experience cooking as a hobby, there are still options for honing your skills and expanding your repertoire of recipes.

Cooking... DIY style!

Take a handful of curiosity and a pinch of willpower. Add a dollop of conviviality, and season the whole thing with a bit of humour. When taking a culinary journey through the Thermen- & Vulkanland, the tables are now being turned: diners who once enjoyed speculating on the ingredients and preparation methods of the delicious finished dishes served to them are now trying their hand at things themselves!

Here’s a brief overview of current cooking courses in the Thermen- & Vulkanland

Cooking courses with Richard Rauch, from the “Steira Wirt”

Take your pick from courses such as “My Fish Dishes”, “Grilling for Beginners and Advanced”, “My Summer Cuisine”, “Bella Italia”, “Good Hunting” and “The Great Christmas Menu”. The top TV chef also regularly invites other professionals to join his cooking courses, for example the well-known TV gardener Angelika Ertl or the butcher Robert Buchberger.

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Cooking courses with Christina Luger, Lounge 81

Everybody cooks together and then samples their scrumptious creations; there’s also a recipe book and an apron to take home. Themes include “Street Food”, “Cooking with Herbs & Spices”, “Spring”, “Steak & Grill”, “Oriental-Vegetarian”, “Game & Forest” as well as “Festive Menus”.

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Grilling and cooking courses with Hans Peter Fink, from Gasthaus Haberl & Finks Delikatessen

Hans Peter Fink divulges his tips and tricks, and reveals everything you ever wanted to know about grilling, cooking, and correct preparation. To make sure everything goes smoothly during your next BBQ season, he offers courses such as “Meat Specials”, “Finger Food for Parties at Home”, “Asia Around the World” and “Local Fish and Seafood”.

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Cooking courses with Peter Troißinger, from the Malerwinkl restaurant

On Peter’s “Farm to Table” course in Hatzendorf, the emphasis is on preserves: participants visit local producers, pick vegetables from the garden, and whip up a multi-course menu. In the cooking course “For Real Men”, you go the whole hog: Forge your own damascus steel knife at the Riegersburger Burgschmied, then craft a Woodi designer chopping board using your own carpentry tool – this course isn’t just about cooking, but about producing the right tools.

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Workshop: Cooking with flowers, at the “Vom Hügel”

Margrit de Colles’ workshops “Cooking with Flowers” at the “Vom Hügel” organic flower farm take a more flowery approach. Margrit explains how to collect and grow the finest varieties of edible blooms throughout the year, and how to harvest, dry, and store them. You will then try out some recipes, ideas and decorations together, followed by tasting the edible blooms at the Garden Café.