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SADDLE OF SUCKLING PIG WITH WALDVIERTEL CARAWAY, PORK RAVIOLI AND SAUTÉED POINTED CABBAGE

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SADDLE OF SUCKLING PIG WITH WALDVIERTEL CARAWAY, PORK RAVIOLI AND SAUTÉED POINTED CABBAGE

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Ingredients

Adjust Servings:
Saddle of Suckling Pig
800 grams saddle of suckling pig boned but with its rind
1 sprig rosemary
1 sprig thyme
1 bay leaf
2 cloves Garlic
Olive Oil
preferably from the Waldviertel region of Austria caraway seeds
Pork Ravioli
2 pork knuckles
8 Peppercorns
2 Bay Leaves
200 grams root vegetables
1 Onion
2 tablespoons sunflower oil
1/2 litre White Wine
50 grams Cold Butter
200 grams pasta dough
caraway seeds
Pointed Cabbage
400 grams pointed cabbage
80 grams Butter
Pepper
  • Serves 4
  • Medium

Ingredients

  • Saddle of Suckling Pig

  • Pork Ravioli

  • Pointed Cabbage

Directions

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Toni Mörwald

Toni Mörwald, born in 1967, having grown up in sunny Feuersbrunn am Wagram as the son of the farmers and winegrowers Anton & Erika Mörwald, Toni was steeped in nature and in the production of wine, food and fine cuisine from an early age, and it was there he experienced the cycles of the landscape & region. He learned from numerous grand chefs around the world. At the age of 22 he was awarded his first Gault Millau toque and from then he expanded his activity to other restaurants, a catering business, two hotels and a culinary school while dedicating himself to the training of more than 300 professional chefs. These cooks are now working around the world, where they hold the top jobs in some of the finest restaurants.

Toni Mörwald was nominated Cook of the Year in 2004, entered the list of the Relais & Châteaux Grand Chefs in 2006 and was named “Euro Toques Master Chef” in 2008. He teaches cooking and gives advice on cooking on Austrian radio and TV. Over the course of the years the MÖRWALD GROUP has become increasingly involved in exciting hotel & restaurant projects and has continued to open its own restaurants.

PROFESSIONAL EXPERIENCE

Imperial Hotels Austria

Hotel Bristol Vienna, Kitchen

Restaurant Korso Vienna under Reinhard Gerer

Palais Ferstel Vienna, Event Centre

Kurkonditorei Oberlaa, Vienna

International cookery competitions in France with Bocuse d’Or, Lyon as well as Budapest and Lausanne Restaurant Kurhausstüberl, Waging am See (D)

Foreign stays in France, Monaco, England, Italy, Spain, USA, China

Mörwalds Tavern in Feuersbrunn since 1989

THE COMPANY

1989 Takeover of his parents’ tavern, opening Tavern & Restaurant “Zur Traube”

1990 Gourmet Stüberl Toni M., first Gault Millau toque (as Austria’s youngest cook to receive a toque)

1991 Gourmet Catering Service, initially catering for 500 guests

1992 Banquet Service – Kloster Und, Krems & Stein

1993 Start-up of the Toni M. Cookery Seminars

1994 Restaurant Grafenegg Castle & Schloss.Stube with Bar and the Castle Terrace

1995 Grafenegg Castle Hotel “The Pleasure Hotel”

1996 Weinbar & Vinothek in “Zur Traube” opens, first Gault Millau toque for Grafenegg Castle

1997 Mörwald A la Carte – a magazine for gourmets. Elected president of the restaurateurs’ organisation BÖG

1998 Kurkonditorei Oberlaa, Vienna – complete overhaul of the enterprise

1999 Hotel Villa Katharina opened across from “Zur Traube”: “Life in the Vineyards”

2000 m.kunst.genuss in the Krems art district goes online as well as the Church of the Friars Minor (Minoritenkirche) in Stein

2000 Mörwald in the Ambassador opens in Vienna, two Gault-Millau toques

2001 m.mensa.genuss at the Danube University in Krems opens a new gastronomic world

2001 m.restaurant in Feuersbrunn as well as m.schloss.stube in Grafenegg

2002 Mörwald Fontana & m.golf.genuss at Frank Stronach’s Magna International

2002 m.office.genuss at the head office of PricewaterhouseCoopers in Vienna

2003 Palazzo Vienna opens on 13 February and celebrates its premiere in Austria with Reinhard Gerer

2003 Mörwald Kloster Und in der Kunstmeile Krems opens a new concept of pleasure & luxury on 24 June

2003 m.hitradio.genuss in the ö3 Building opens on 18 August

2003 Toni Mörwalds first Cookery Book Süsse Küche (“Sweet Cuisine”) written jointly with Christoph Wagner is published in September 2004 m.finanz.genuss opens in the Finance Ministry on 1 April

2004 Toni Mörwald. Mein Kochbuch (“My Cookery Book”) a biography of pleasure with recipes, tips & tricks

2004 Das Besser Kochen Kochbuch (“The Cook Better Cookery Book”). Toni Mörwald & Christian Domschitz

2004 Restaurateur of the Year

2004 Landlord of the Year

2005 Toni Mörwald Private Restaurant opens in May

2006 Honoured internationally by being listed among the Grands Chefs de Cuisine in Europe 2006 Publication of the book “Die Schnelle Küche” (“Fast Food”), Donauland

2006 The new TV Cookery Programme on TW1. So schmeckt Österreich (“The Taste of Austria”) 2007 Cookery Book Roast Pork with the Ministry of Health

2007 Toni Mörwald is guest chef for Relais & Chateaux in New York & Mougin in southern France 2007 Euro.Toques chief appointment

2008 Mörwald Grafenegg re-opened with Wolkenturm & Auditorium

2008 Bocuse d’Or President Autrichiene

2008 Re-elected President of the “Boeg – Best Austrian Hospitality” with more than 350 members 2008 Cookery Book Toni Mörwald “The Venison Cuisine”

2009 Cookery Book “Kochlust – Cooking pleasure” Toni Mörwald – Herbert Hacker – David Ruehm 2009 Cookery Book “Austro.Tapas” in cooperation with Jörg Wörther & Christoph Wagner 2009 Toni Mörwald “Sterneküche – Haute Cuisine – Star-Awarded Kitchen”

2009 Cookery Book “recipes for success” with internal managers “manager on pot”

2009 more than 75.000 issues of the “Sweet Cuisine”, it’s the platinum book

2010 Cookery Book “Sweet Fish”. Toni Mörwald – Herbert Hacker – David Ruehm

2010 Austria Cookery Book – 6 new books in a series

2010 Quality- and relationship management for business companies

(JJW.Hotels, North Sea, Mc Donald’s, Weber, All.Clad, Miele, Kenwood, …)

2010 “Austro.Pasta” the new Cookery Book with Jörg Wörther & Prof. Christoph Wagner 2011 Grand Chef Toni Mörwald cooked at Relais & Châteaux gala dinner at the Palace of Versailles 2011 Cookery Book “Sweet Fish” won the silver medal as part of the literary prize HGH Switzerland 2011 Cookery Book “Austro.Grill” in Loewenzahnverlag. Innsbruck

2011 Cookery Book “The world of Mörwald” title vegetables

2012 Gault Millau award with seven toques for the restaurants of the Mörwald group

2012 opening „Kochamt“ in Vienna. December

 

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