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You have the choice

Italian home cooking with Roland Trettl,
The art of barbecue with Lucki Maurer,

Harald Wohlfahrts Gourmet Menu

or Happy Sweet Bakery with Andrea Schirmaier-Huber

Promotion vouchers in cooperation with the Schwarzwälder Boten

Roland Trettl

Italian Home Cuisine

Do you fancy homemade pasta, pizza dough and pasta dough? Celebrity chef Roland Trettl lets you in on the secrets of Italian cuisine and shows you how to make specialities like pizza and pasta yourself. 

In this course you will learn how to prepare the basics for which Italian cuisine is known worldwide.

 

15% discount with the code:
PASTA_15
Price 89 € incl. VAT less discount
Lucki Maurer

The Art of Barbecue

Ludwig Maurer is Germany's number one meat expert and grill master. In addition to his restaurant and cooking school, the successful author runs his own cattle farm and works as an editor for magazines such as "Rolling Pin" and "BEEF". In this online barbecue course, the master tells you everything you need to know about the art of barbecue.

15% discount with the code:
BBQ_15
Price 89 € incl. VAT less discount
Harald Wohlfahrt

4 course gourmet menu

Harald Wohlfahrts' gourmet menu will put a smile on the faces of your family and friends. Together with pop and pop singer Thomas Anders, our mentor cooks a menu of Meisterklasse in 4 entertaining episodes. As always, step-by-step instructions are provided so that you, too, can enjoy the menu without any frustration.

 

 

15% discount with code:
MENU_15
Price 34,90 € incl. VAT less discount

Andrea Schirmaier-Huber

Happy Sweet Bakery

World champion pastry chef Andrea Schirmaier-Huber is known for her charming TV appearances in "Das große Backen", "Deutschlands beste Bäcker" and "Essen und Trinken für jeden Tag". She is also the author of several baking books and passes on her knowledge in her "Bake and Cook Academy".

 

 

15% discount with the code:
BACKEN_15
Price 69 € incl. VAT less discount
Roland Trettl

Italian Home Cuisine

Do you fancy homemade pasta, pizza dough and pasta dough? Celebrity chef Roland Trettl lets you in on the secrets of Italian cuisine and shows you how to make specialities like pizza and pasta yourself. 

In this course you will learn how to prepare the basics for which Italian cuisine is known worldwide.

 

15% discount with the code:
PASTA_15
Now only 69 € instead of 89 € incl. VAT. minus discount
Lucki Maurer

The Art of Barbecue

Ludwig Maurer is Germany's number one meat expert and grill master. In addition to his restaurant and cooking school, the successful author runs his own cattle farm and works as an editor for magazines such as "Rolling Pin" and "BEEF". In this online barbecue course, the master tells you everything you need to know about the art of barbecue.

15% discount with the code:
BBQ_15
Now only 69 € instead of 89 € incl. VAT. minus discount
Harald Wohlfahrt

4 course gourmet menu

Harald Wohlfahrts' gourmet menu will put a smile on the faces of your family and friends. Together with pop and pop singer Thomas Anders, our mentor cooks a menu of Meisterklasse in 4 entertaining episodes. As always, step-by-step instructions are provided so that you, too, can enjoy the menu without any frustration.

 

 

15% discount with code:
MENU_15
Price 34,90 € incl. VAT less discount

Andrea Schirmaier-Huber

Happy Sweet Bakery

World champion pastry chef Andrea Schirmaier-Huber is known for her charming TV appearances in "Das große Backen", "Deutschlands beste Bäcker" and "Essen und Trinken für jeden Tag". She is also the author of several baking books and passes on her knowledge in her "Bake and Cook Academy".

 

 

15% discount with the code:
BACKEN_15
Now only 54 € instead of 69 € incl. VAT. minus discount

Contents in "Italian Home Cooking

From South Tyrol to the kitchens of the world. Roland Trettl, the kitchen globetrotter! In his Meisterklasse , the likeable all-rounder spills the beans: "I wasn't born a chef." Let yourself, just like us, fall under Roland Trettl's spell and look forward to a journey through his exciting life and his extensive knowledge of Italian cuisine.

The fresh, tomato alternative to vegetable stock. Simply puree juicy and ripe tomatoes with a few aromas and strain through a fine cotton cloth. Clear tomato water - the perfect base for all kinds of sauces, dressings, curries, soups and for all other dishes where we need vegetable stock.

Whether with pasta, in a vinaigrette or on bread. Roland Trettl's fresh and aromatic herb pesto recipe is particularly versatile. Pecorino Sardo and Parmigiano Reggiano are the stars in this delicious pesto, along with the typical basil.

Whether fried, pickled or boiled and served with dip: Artichokes are a very versatile and healthy vegetable. Many amateur chefs shy away from preparing them - although this is not much more complicated than preparing other vegetables.

Radicchio is not only typically Italian in name - but also in the way it is prepared. Roland shares all his knowledge about the popular bitter vegetable with you and creates a wonderful salad with pomegranate vinaigrette and delicious caciocavallo cheese. A real highlight, not only for the eye.

The superstar of Italian antipasti! "Car-PAH-Chee-Oh!" And it's just like the Italian! In this episode you'll find the most delicious variations of the Italian appetiser and a secret recipe from Roland himself on top.

The heavenly taste of the butter-soft and wafer-thin veal combined with a wonderfully creamy tuna sauce and all garnished with deep-fried capers. Let's get started before our mouths start watering... Andiamo!

The juicy Italian focaccia with its fine rosemary aroma and lots of olive oil is a delicious change from baguettes and the like. The Italian flatbread tastes great on its own, can be topped excellently, but is also a satisfying accompaniment to crisp salads or Mediterranean fish dishes, such as oven-baked tuna.

It is one of the absolute classics of Italian cuisine: tomato sauce. Delicious and full of flavour, fruity and aromatic, that's how the perfect tomato sauce should be. In this episode, Trettl shows you step by step how to make it.

Everyone loves spaghetti bolognese - but how do you actually make it properly? Because the classic Bolognese sauce in combination with spaghetti is rarely if ever found in Italy. There it is a ragout, but according to Roland Trettl, his Ragù alla Bolognese is the WORLD'S BEST.

One thing is for sure, no other pasta in the world is as varied as italian pasta. Whenever many guests are invited, pasta is the perfect choice with its various ways of preparation and serving. Roland Trettl explains what to look out for in the basic dough, how you can prepare it in no time and how to process it as you like.

For centuries, chefs in Abruzzo have been making ribbon pasta with a device called a "chitarra" (in German: guitar). Let yourself be enchanted by Roland Trettl's Pasta alla Chitarra paired with his delicious carbonara sauce, fresh truffle and roasted pancetta. Simply a special kind of delight.

With this basic ravioli recipe, every amateur chef becomes a star. The dough is quick and easy to make and with the right filling it is an absolute treat. Roland shows you his ravioli with spinach-ricotta filling and how he prefers to serve them with a fresh pumpkin sauce.

No frills, but sensationally good. That's how Roland describes his tortelloni in nut butter. Dare to try! Making pasta yourself is not difficult at all. Look forward to the filled dumplings with veal and mortadella, a real treat.

Orecchiette - "little ears" served on a big plate for the whole family. Roland's orecchiette are given a particularly creamy and full-bodied sauce to accompany fresh paprika juice, aubergines and scamorza cheese.

The crucial thing for an authentic Italian pizza is the pizza dough. The pizza base must be thin and crispy. Roland's secret ingredient makes the pizza from the stone oven a heavenly treat: brushing the pizza crust with rosemary oil.

South Tyrolean home cooking reinterpreted. Look forward to Roland's varied dumpling recipe for healthy beetroot dumplings. One of his absolute favourite dishes when he visits the Patscheider Hof in South Tyrol. An absolute highlight on the plate, not only in terms of colour.

Roland is a true master when it comes to risotto variations. Whether pumpkin risotto with coffee powder or other crazy combinations. He loves creamy rice in all kinds of flavours. For the master class, he has chosen a classic tomato risotto.

Burnt, but incredibly delicious. Roland explains why burnt polenta tastes best and how you can conjure up this fantastic dish in no time at all. Flambéed gorgonzola and aromatic salsiccia ragout make themselves comfortable here on a particularly creamy polenta.

As difficult as it is to pronounce the Italian mini potato dumplings, this gnocchi recipe will catapult you into seventh dumpling heaven. Roland's favourite version is served with the Italian classic puntarelle and black truffle.

The crescent-shaped potato dumplings with fonduta filling are a classic, peasant recipe from Piedmont. Roland uses the real Fontina cheese, of course. Just watching him makes our mouths water.

The traditional seafarer's dish "Sarde in Saòr" from Venice creates a very special antipasti with just a few ingredients. Served on an artichoke salad, the marinated sardines unfold their extraordinary aromas.

Roland's cod in brine with roasted monk's beard and a light vinaigrette of melon, sultanas, lemon fillets, capers and olives. An absolute taste explosion for the palate.

Ossobuco is a traditional braised dish of Italian cuisine. The term ossobuco literally means "bone with a hole". In this classic recipe from the north of Italy, the full flavour of the meat and sauce is developed through slow braising in the oven. No hurry, but lots of flavour.

In this episode, Roland shows you his absolute favourite tiramisu and how he learned to make it traditionally: The tiramisu variation with Sicilian flavours is not only very creamy, but the pistachios harmonise really well with the sponge cake soaked in coffee. It is a recipe for gourmets - that's for sure!

This brings back memories of Roland's childhood. Strauben is a light, airy dough that is fried in a round pan in plenty of fat in the shape of a snake. You eat it with cranberry jam, also called Granten by the South Tyroleans. The perfect dessert to share!

It's okay to go wrong in the kitchen sometimes, and practice makes perfect. With these sentences, Trettl takes you on a tasteful and exciting journey through Italy's home cuisine.

Contents in "The Art of Barbecue

"Sometimes in life you just have to reinvent yourself" says Ludwig "Lucki" Maurer, who has become known as meat expert and grill master no.1. "The Beef Gear" - from genetics to feeding to preparing the perfect steak. Find out why Lucki attaches great importance to the slow, natural growth and species-appropriate, ecological husbandry of cattle.

What special cuts are there? How long does a dry age have to mature? And what does "long jobs" actually mean? Lucki Maurer takes you on a journey around the world: 5 countries, 5 traditions! Dry aged Irish Hereford - Ireland, Cornfeed Black Angus Nebraska - USA, Grassfeed Chianina Tuscany - Italy, Rubia Gallega (Old Cow) Galicia - Spain and Wagyu Prime Kobe - Japan!

Barbecue & BBQ - what's the difference? While meat cooks quickly on the barbecue, spareribs and the like can spend several hours in the hot smoke. In this episode, Lucki Maurer shows you when the meat has the right cooking time and how you can keep the temperature in the barbecue constant. Barbecuing with charcoal is the classic...

For spring barbecues, Lucki recommends the Brazilians' favourite BBQ - picanha. In Germany, this part of the cow's bum is called "Tafelspitz" and unfortunately usually ends up in the soup. With a suitable breed of cattle, this cut is one of the best grilled parts in the world.

Beef ribs from the smoker are an absolute hit. They are convincinge in all points: taste, appearance and juiciness. Of course, the ribs need time in the smoker, but the result makes up for the long wait.

The slightly marbled, long-fibre beef brisket is ideal for smoking. Along with pulled pork, brisket is one of the absolute classics among US BBQ dishes. During the smoking process, the fat stored in the muscle melts, which gives the meat an excellent flavour and makes it incomparably juicy and tender.

The Spider Steak, a cut for connoisseurs! Little known and yet very trendy: the spider steak from beef is highly regarded by connoisseurs. It's time for every barbecue lover to get to know this exquisite cut!

The teres major is a muscle and part of the thick shoulder cut, the back part of the shoulder. With this cut, enjoyment sometimes has more than just one  name, because the piece is also known as petite tender, butcher's cut or flat fillet. In Austria, teres major is also known as shoulder fillet. This cut is also called "Metzgerstück" because the butchers...

In keeping with the origin of the Irish Hereford beef, the whiskey barley and Guiness gravy underline the intense, characterful taste of the tender rib-eye steak. The Hereford rib eye is cut from the intermediate rib and is particularly well marbled. The prominent feature of this tender steak is the small fat eye.

Lucki Maurer calls it "beef sushi"! The striploin steak in tataki style, rolled in roasted sesame seeds and served in typical Japanese style with wakame algae and wasabi. Looks like a sushi dish to change!

The porterhouse is the all-rounder among steaks! Lucki Maurer shows in detail and step by step how it becomes an absolute feast for the eyes with a perfect grill pattern and beautiful roasting. It is accompanied by delicious grilled spinach, which is really very easy and quick to prepare.

What does the tomahawk steak have to do with an axe? How is it different from the French côte de boeuf? Meat expert Lucki Maurer reveals the secrets of the Tomahawk Steak and its preparation.

Lucki's insider tip, the so-called Flat Iron, is personal favourite when it comes to BBQ and grilling. He prepares the Flat Iron in a classic dish from South America, with grilled palm hearts and sweet potato cream. Try it out and maybe it will become your favourite too.

The outside skirt, which comes from the diaphragm, is particularly juicy and tasty. The high stress on the diaphragm makes the meat very flavoursome and a strong fat marbling ensures a juicy treat at the same time!

When it comes to pork, the Spanish are at the top of their game. Lucki Maurer saw this for himself on a trip to Andalusia and brought home secret cuts such as secreto, presa and papada.

With a combination of the sous-vide technique and grilling to a tender pork belly, which is brushed over again and again with Asian barbecue glaze. Lucki Maurer shows step by step how to achieve a really ingenious result and gives valuable insider tips.

When Missouri meets Bavaria, the result is a unique taste experience! In this episode grilling expert Lucki Maurer explains in detail how the combination of Bavarian coleslaw with dark beer glaze together with the St. Louis-style ribs turns out to be a success.

Pulled pork is a real classic among US BBQ cuts. Incredibly tender meat from the smoker. Typically American, it is also served here with coleslaw on a burger - simple, but extremely tasty!

Enjoy two culinary highlights at once with prawns and juicy beef steak. The popular surf-and-turf dish brings the best of both worlds to your dining table - to the delight of all gourmets.

Oysters au gratin 800 degrees? Yep, it works, and how! The oysters are coated with a mixture of butter, garlic, spinach, breadcrumbs and Parmesan and gratinated at a high temperature. Oysters Rockefeller, by the way, were invented in New Orleans in 1899 and named after John D. Rockefeller, the richest American at the time, as the dish was considered particularly...

Today we have a recipe that you can show off at the next barbecue party! Maybe you've heard of putting a piece of wood between the food and the grill? We put a delicious salmon fillet on this beautiful piece of wood and don't drink a Caipirinha with it, but simply put the ingredients for the cocktail in the marinade for the fish! Sounds wacky - but tastes great!

For anyone looking for an unusual recipe that will impress all their guests, stuffed lobster from the Beefer is just the thing! Grilling a lobster is not as complicated as it probably seems at first glance. Nevertheless, there are a few things to keep in mind when preparing it, because lobster is one of the most noble and also most expensive foods there is.

Grilling expert Lucki Maurer and star chef Harald Wohlfahrt stand together at the grill for the first time and exclusively in our master class. Be enchanted by this special grill signature dish. Harald Wohlfahrt's barbecue glaze is not to be missed.

Bratwurst, Salsiccia and Surf & Turf sausage! In this episode you will find all the important information you need to make sausage yourself. In addition to the right equipment, Lucki also goes into more detail about the meat and gives an overview of the different types of sausage that you can make yourself in the future.

Of course, dessert is a must for our barbecue fans. As a sweet conclusion after all the savoury treats, a barbecue dessert is just the thing. The liquid centre of the chocolate cake and the cheesecake crumble for decoration are just two of the highlights of this delicious barbecue dish.

Tips and tricks from the pros as well as a vegetarian bestseller! The best vegetarian grilled dish in the world: Whole grilled celeriac with beurre blanc. Lucki likes the taste of celeriac, but grilled whole, the taste is incomparable. You've never tasted celeriac like this before. It is aromatic and mild at the same time. The penetrating taste that...

The right wines for the perfect BBQ presented by top sommelier Justin Leone - also known as "the rocker with the wine glass"! Many barbecue fans claim that only beer goes with barbecue dishes. Since the general trend is moving away from the classic bratwurst towards good beef steaks, lamb fillets, fish and vegetable variations, the properly selected...

Contents in the "4Course Gourmet Menu

As a starter, Harald shows you a dish from the Peruvian cuisine. Ceviche is a fish dish with salmon marinated in citrus juice and served with shrimps on cucumber relish. A freshly prepared cucumber relish rounds off the starter and sets the mood for the delicious four-course menu.

The fruity and spicy carrot, orange and ginger soup promises a unique aroma and a real taste explosion. All the ingredients combined promise you a vegan and nutritious snack that is also a real eye-catcher. An ideal snack for a successful menu.

Originally from South America, the Barberie duck is particularly well-known in French cuisine. It is characterised by its particularly tender meat and crispy skin. Sautéed in clarified butter, Harald's Barberie duck breast makes your mouth water. The main course is served with a spicy Asian lentil curry made from three types of lentils combined with fresh carrots, leeks and celery. A gravy with brown duck stock and balsamic vinegar round it all off.

The light, fluffy curd cheese dumplings from Austrian cuisine are the final item on the menu. A fine dough with a chocolatey-sweet surprise in the centre. Served on a ragout of citrus fruits in vanilla spice broth, this dessert will take you straight to the ultimate sweet tooth heaven.

Contents in "Happy Sweet Bakery "

Who is Andrea Schirmaier-Huber and what can you expect at Meisterklasse ? Andrea shows you the whole range of her confectionery craft in her Meisterklasse, truly masterful.

Basic baking equipment - these are the accessories you need! You would think that everyone knows the basic equipment required for baking. But just when an overview is needed, you might not remember everything. And when is an overview of the baking equipment necessary? - Maybe because someone is moving into their first flat or just starting to bake and needs a list of all the necessary utensils? In this episode, ASH presents you with an overview of the basic baking equipment and explains the advantages, disadvantages and alternatives!

Sponge cake is often the absolute favourite among cake bakers. This is because sponge dough can be varied in many ways, is uncomplicated to prepare and is guaranteed to succeed even for baking beginners.

Shortcrust pastry features in heavy cakes, brilliant sheet cakes, crispy biscuits and crumbly biscuits: hardly anything in the bakery gets away without shortcrust pastry!

This basic recipe for a simple and quick sponge dough can be used for tarts and cakes of all kinds.

What no Frankfurter Kranz, Bienenstich or cupcake should be without? Real German buttercream. With this basic recipe you can easily make it yourself!

In other countries, Italian buttercream is also called Swiss buttercream or Swiss meringue buttercream. Basically, these varieties are all the same, only the name differs. An Italian buttercream is made by folding an Italian meringue into whipped butter. The result is probably the airiest of the buttercreams.

French buttercream is probably the most decadent buttercream of all - no wonder, after all it combines butter, egg yolk and sugar. The cream is delicately melting, not too sweet and incredibly creamy. The cream tastes particularly good with vanilla, chocolate, mocha, orange or similar flavours.

Inspired by the French tarte au citron, but with significantly more acidity from the limes, the Key Lime Pie provides the necessary freshness in the hot but beautiful Florida Keys!

Andrea's favourite pie - Covered apple pie is pure happiness. Juicy filling, tender crumbly shell, easy to prepare. Best to bake straight away!

Each praline is a small masterpiece for Andrea and that is why she invests a lot of love and effort in her pralines. You can taste it. Let yourself be surprised how easy it is to recreate confectionery at home.

As big as a golf ball, chocolaty and of course with a large portion of rum: that's what rum balls are supposed to be like.

Baking a naked cake is easier than it looks. It also tastes heavenly and even makes a great wedding cake! Andrea shows you step by step how to make the perfect, imperfect naked cake. You'll also learn how easy it is to frost the naked cake with a delicious buttercream at the end.

New food trend with a surprise effect. Take a cake and give it a sweet, colourful inside. That's more or less the definition of an Inside Surprise Cake. Cakes with special fillings are also known as piñata cakes on the internet. The nice-sounding synonym is derived from the popular Mexican birthday piñatas, which are filled with colourful sweets inside. So the exciting thing is not necessarily the outside of the cake, but the surprise effect when you cut it. And above all, the question arises: how did the filling get inside?

Without delicate vanilla crescents in a white sugar coating, there's something missing from the biscuit plate. Andrea explains the preparation step by step. So they are guaranteed to succeed!

These chocolate brownies are moist, fudgy, chocolaty and quick and easy to make in just 30 minutes! The best vegan brownies you've ever tasted.

M for Meisterklasse - You'll find these creative alphabet cakes everywhere at garden parties, birthdays and on social media. And rightly so!

Cupcakes with rain buttercream as a topping are a real eye-catcher and Andrea Scharmaier-Huber shows you how to make them with a very simple trick.

The no-bake cheesecake has everything you expect from a cheesecake: a crunchy biscuit base, a creamy cheesecake layer and a contrasting fruity topping. It has what it takes to be your favourite cheesecake! Andrea shows you her absolute favourite creation, men watch out, how about a cheesecake covered with Serrano, crisps and caramel?

Together with Peter Kapp, Andrea Schirmaier-Huber bakes a delicious Palatinate red wine cake. She creates her own version with buttercream, currants and brush strokes - what does your red wine cake 2.0 look like?

Finally, Andrea gives you a few valuable tips and tricks so that nothing stands in the way of your baking pleasure.

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