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Congrats to our partners: "100 points for the Steirereck" #Vienna.  In photo: Falstaff editor Wolfgang Rosam with Birgit and Heinz Reitbauer / © APA Fotoservice, Ludwig Schedl

Congrats to our partners: "100 points for the Steirereck" #Vienna. In photo: Falstaff editor Wolfgang Rosam with Birgit and Heinz Reitbauer / © APA Fotoservice, Ludwig Schedl

Fire up your ovens and get ready to bake - here are ten festive German cookies and pastries that'll send your senses into paroxysms of yuletide joy.

Fire up your ovens and get ready to bake - here are ten festive German cookies and pastries that'll send your senses into paroxysms of yuletide joy.

In photo: MoonLashes cutlery complimenting this beautiful dessert with rhubarb, strawberry and buttermilk served at the Gabriel Kreuther restaurant, New York.

In photo: MoonLashes cutlery complimenting this beautiful dessert with rhubarb, strawberry and buttermilk served at the Gabriel Kreuther restaurant, New York.

#Throwback to our SinStella crowdfunding campaign launch at the Looshaus, Vienna! Since then, our Indiegogo campaign has been backed up by more than 200%. How great!  To catch up with the campaign, check out our official Indiegogo page ~ igg.me/at/sinstella. In photo Vera Pure team: Gio, Florian, Nihada, Faruk and Vera.

#Throwback to our SinStella crowdfunding campaign launch at the Looshaus, Vienna! Since then, our Indiegogo campaign has been backed up by more than 200%. How great! To catch up with the campaign, check out our official Indiegogo page ~ igg.me/at/sinstella. In photo Vera Pure team: Gio, Florian, Nihada, Faruk and Vera.

Restaurantguide 2017: Die besten Restaurants Österreichs    In photo: Alfred Hudler (Vöslauer, l.) mit Heinz (2.v.l.) und Birgit Reitbauer (2.v.r.) Minister Wolfgang Sobotka (M.) und Falstaff-Herausgeber Wolfgang Rosam (r.)

Restaurantguide 2017: Die besten Restaurants Österreichs In photo: Alfred Hudler (Vöslauer, l.) mit Heinz (2.v.l.) und Birgit Reitbauer (2.v.r.) Minister Wolfgang Sobotka (M.) und Falstaff-Herausgeber Wolfgang Rosam (r.)

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine

ROLLING-PIN-AWARDS Lebenswerk-Preis für eine wahre Gastronomielegende

ROLLING-PIN-AWARDS Lebenswerk-Preis für eine wahre Gastronomielegende

"Ich liefere nur die Ideen": Für die vegetarisch-vegane Menülinie "Peter & Silie" des Caterers Sodexo kreiert Roland Trettl ausgefallene Menüs.

"Ich liefere nur die Ideen": Für die vegetarisch-vegane Menülinie "Peter & Silie" des Caterers Sodexo kreiert Roland Trettl ausgefallene Menüs.

We are excited to share an important company update: from today, we are officially registered as VERA PURE GmbH, Switzerland.  More news coming up soon!

We are excited to share an important company update: from today, we are officially registered as VERA PURE GmbH, Switzerland. More news coming up soon!

International Cooking Summit, Zurich 2016

International Cooking Summit, Zurich 2016

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