Flavours and Food Pairing
Only available in German language
Heiko Antoniewicz describes himself as an idea generator, inspirer, creator and seeker. For more than a decade, he has been an independent consultant and trainer in the areas of taste training, quality management and product development. He has been voted the pulse generator of Germany's gastronomic scene for the fourth time in a row and is the author of numerous specialist books on the aforementioned topics.
4,5 hours in the kitchen with Heiko Antoniewicz
Produced in cinema quality, unlimited access
All recipes for reference
Detailed shopping lists
As a PDF for downloading and printing out
For your completed Meisterklasse
Signed by Heiko Antoniewicz
In video episodes to follow
explained step by step - appetizers, main courses and vegetarian alternatives.
Self-determined learning pace
Any place, any time
via PC, tablet or mobile phone
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With 30 days money back guarantee
Coffee with a difference? You probably haven't served your coffee like this before - in soy sauce.
Roasted and cooked, the celery is a real treat for the palate, served with the coffee-soy sauce. Sweet and sour flavors from the apple round out the dish. Garnished with croutons and herbs.
If you omit the butter, you can even make it a vegan dish.
The old familiar in a new guise. As with the grandmother, you might think: Black pudding and potatoes... But far from it, in the new edition of the recipe we expand the hearty dish with mint and watermelon. The exciting combination spices up the whole thing and gives it a fresh style.
Classic risotto? Not with us! Exotically flavored with passion fruit, delicious pumpkin slices and lime zest. The feel-good meal becomes a true taste explosion that will blow your guests away.
We practice a sustainable approach to food. Not only the cauliflower, but also the leafy greens end up on our plates.
With croutons, parsley and cashews, Heiko plays with the textures of his composition. Rounded off with a fine vegetable cream made from sour cream and lime oil, Heiko gets everything out of the ingredients.
Between cheese grains, wild herb salad and a combination of mashed potatoes and chips refined with high-quality olive oil, you can taste the contrast of flavors. Heiko uses the potato to show how to create different textures from one vegetable.
Opposites in perfection, would you have thought of this combination? A refreshingly crazy and yet so brilliant recipe. Sweet banana with the full-bodied smoked mackerel, with a dash of fresh lime and the green note from cress.
Caramel without any sugar, only the sweetness of the carrot and a sauce with fruity passion fruit refine the tender white meat of the Black Cod. The Black Cod, also known as butterfish, thus becomes a real treat.
Cooked to the point. Here the right timing is required, the right cooking time and properly coordinated preparation of the elderberry sauce determine the success of the recipe.
But the effort is worth it! The tender veal shank in the fine sauce and the creamy cream cheese / mascarpone will delight you and your guests.
A real umami bomb bursts Heiko. A combination of sweetness of the tomato, basil with essential oil pungency and roasted aromas and acidity from the vinaigrette.
The essential oils of herbs permeate the apricot garnish to the sweet-tasting lamb. For contrast, a touch of the bitter tapenade. And instead of the old-fashioned herb butter, we use a full-bodied lemon mascarpone.
An unassuming, yet grandiose recipe that has convinced us. Simple and quick to prepare, the flavors of almond, orange, pomegranate, cardamom and creamy yogurt just go perfectly together. As a side dish or its own meal, a must for any foodie.
A contrast of fruity and spicy blue cheese and pineapple mutually reinforce their flavors. In contrast, the cheese forms a perfect combination with the pecan, whose tart-sweet aroma is reminiscent of that of the walnut. Coriander brings a grassy freshness to the composition, while coconut milk adds creamy mildness.
How does fermentation actually work? Learn how easy it is to make kimchi at home. A masterful composition of kimchi cream, roasted romaine lettuce, port figs and sea bream.
Try a recipe of parsnips, walnuts, mustard seeds and Indian vadouvan. A vegetarian dish with an Indian touch surprises once again how foods combined create an extraordinary taste experience.
We present the best marinade to pork, whether BBQ or sousvide, the flavors of licorice fit perfectly. In our Meisterklasse with pork belly and salsify simply a culinary treat.
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Parsnip with walnut cream
What our customers say
About "Flavors and Foodpairing" - The Online Cooking Course with Heiko Antoniewicz
"My world is about original forms of cooking, but also about depth and variety."
Unusual dishes and a new approach to cooking await you at Heiko Antoniewicz's master class on the topic of "Flavours and Food Pairing". Foodpairing refers to the unusual combination of different flavours, with the main flavour component forming the basis of the harmonious taste.
Heiko Antoniewicz describes himself as an idea generator, inspirer, creator and seeker. For more than a decade, he has been an independent consultant and coach in the areas of molecular cuisine, catering, quality management and product development. He has been voted the pulse generator of Germany's gastronomic scene for the fourth time in a row and is the author of numerous specialist books on the aforementioned topics.
His cuisine focuses above all on the combination of different flavours, molecular cuisine and sous vide. His aim is to "valorise" all foods as best as possible and to savour the entire cosmos of cooking.
Help / FAQ
→ No. The course is structured in such a way that both cooking beginners and ambitious chefs experience a learning curve. It starts with the basics on equipment, stocks and sauces and then moves step by step to more complex dishes.
→ No. As a rule, a well-stocked kitchen at home has everything that is needed in the course.
Find out more about the courses and procedures at Meisterklasse.