SOULFOOD Á LA ALPENROSE

From an early age, Tobias Ritzler immersed himself in the world of aromas and textures. Growing up and training in Landshut, fine dining became his goal. His career path eventually led the Lower Bavarian native to several renowned, award-winning establishments in Austria and Germany. Today he shapes the culinary heart of the Alpenrose – Familux Resort in the Tyrolean Außerfern, where he brings soulfood with a twist to the plate.

The Executive Chef relies on seasonal and, wherever possible, regional produce – but never dogmatically, as so many national cuisines offer inspiration. In his day-to-day work he remains committed to classical cooking: craftsmanship comes first, nothing is left to chance, and sauces, for example, are prepared with great care.

The focus is on selected ingredients of the highest quality, without losing touch with the essentials: “Our dishes should never be pretentious,” he emphasises. Classics are welcome to be reimagined, and creations are meant to surprise both young and old guests with one detail or another.

Favourite dishes from the Familux Resort in Lermoos: Executive Chef Tobias Ritzler serves up classics that carry the familiar signature of the house while also providing moments of surprise.

Whether vegan tartare, fried chicken with a special breadcrumb coating, or pumpkin cake – these are dishes that lend themselves perfectly to being recreated at home. A great way to bring the culinary Alpenrose vibes straight into your own kitchen.

What continues to drive him is the joy of developing new ideas. As a father of two daughters, he knows all too well that children discover new culinary experiences step by step: “They mostly like what they already recognise.” To encourage curiosity and openness, “you should keep letting them try new things. If a particular vegetable doesn’t go down well, you can simply try it in different textures.”

VEGAN CHICKPEA TARTARE

Serves 4

Ingredients: 250 g chickpeas – ready to eat (available in Tetra Pak or tin), 1 tbsp chopped capers, 2 finely diced shallots, approx. 2 tbsp beetroot juice, 1 tbsp Worcestershire sauce, approx. 1 tsp each of mustard, ketchup, tomato paste, Taggiasca olives, chopped parsley, toasted sourdough bread

Method: Chop the chickpeas. Marinate with capers, mustard, ketchup, tomato paste, beetroot juice, Worcestershire sauce, parsley, salt, pepper and olives, and season to taste. Cut out one bread chip per serving and arrange the tartare on top using a ring mould. Garnish with the extras mentioned above as desired.

Tip: Optional garnishes: radishes, cherry tomatoes, lamb’s lettuce, potato straw, fried and marinated mushrooms.

The tartare also works very well as a bread spread – for example topped with slices of radish, cucumber or tomato.

PUMPKIN CREAM CAKE

Ingredients: 250 g flour, 170 g butter, 140 g sugar, 2 eggs, 1 pinch of salt, 20 g vanilla sugar, 190 ml milk, 190 ml cream, 1 vanilla pod, 25 g custard powder, 2 egg yolks, 1 thin layer of sponge cake base (available from retailers)

PRESERVED PUMPKIN: thin pumpkin slices brought to the boil in equal parts water and sugar, 2 tbsp apricot jam, 2 tbsp flaked almonds

Method: Make a shortcrust pastry from the flour, 100 g butter, 80 g sugar, one egg and salt. Bring the milk, cream, vanilla seeds, remaining butter and 60 g sugar to the boil. Stir the custard powder together with the egg and egg yolks until smooth, then add to the mixture while stirring constantly. Remove from the heat immediately and leave to cool. Line a cake ring with the shortcrust pastry and cover with the sponge base. Distribute the pumpkin over the sponge. Add the vanilla cream on top and smooth with a palette knife. Bake at 180 °C for approximately 30 minutes. Leave to cool slightly, brush with diluted apricot jam and sprinkle toasted flaked almonds on top.

Tip: For a crunchy texture, toss coarsely crushed biscuit crumbs in a pan sprinkled with a little cocoa powder. Arrange around a slice of the pumpkin cake. Add coarsely crushed meringue (available from retailers) and a few mint leaves cut into strips. Served with a scoop of cinnamon or vanilla ice cream, this makes a wonderful dessert.

Tobias Ritzler and Alpenrose cooking apprentice Johanna Köck, who provided invaluable support during preparation, wish you every success!