We’ve been spoilt with another week of warm autumn sunshine which was perfect for hiking and even a bit of cycling too. Unfortunately it looks set to end this week but it was certainly nice while it lasted!
In addition to the month-long of special menus at participating Taste Radol’ca restaurants, this year there are also a number of accompanying events which are open to everyone and FREE to attend.
These days there is ever more interest in where the food on our plates actually comes from. Knowing exactly where our food comes from is not only good for our health – food direct from the farm isn’t stuffed full of E numbers and the like – but it also helps support local farmers, producers and small businesses.
Since moving to Slovenia, and in particular since the launch of Taste Radol’ca, where the focus is on local food, I too have very much begun to embrace this style of buying and eating.
This week I visited two of the restaurants, this time not to indulge in the special menus – as delicious as they are – but to see the opening of a new mini-shop at Draga Inn and to participate in a culinary workshop at Kunstelj Inn.
The Draga Valley, at the far end of the village of Begunje na Gorenjskem, is the starting place for a number of hiking paths in the Karavanke mountains. The valley is also home to the restaurant with rooms Draga Inn (Gostišče Draga).
The inn has now expanded its offer by opening its own mini-shop stocked with products exclusively from the valley or the family farm; a range of pickled vegetables grown in the Inn’s garden, home-cooked jams, honey from the valley’s beekeeper and these rather attractive hand-painted and produced rucksacks, which are apparently ‘flying off the shelves’.
On Saturday the first Kunstelj Cooks (Kunstelj kuha) workshop took place at Kunstelj Inn in Radovljica. The fine autumn weather was a bonus and meant that the workshop could be held outside on the terrace, which just happens to be one of my favourite places in Radovljica, to sit and admire the views of the Julian Alps, the Jelovica plateau, and the lush Lipnica valley.
At this first workshop, to coincide with the celebrations for St. Martin’s Day, Kunstelj’s talented head chef, Maja Buden, used ingredients that are typical for St. Martin’s meals and showed how they could be used in a novel way.
A traditional St. Martin’s Day meal in Slovenia comprises roast goose or duck, served with mlinci, as seen below (a kind of thin dried pastry that is prepared by boiling over liquid – water, stock or soup, over then ), and red cabbage.
Maja used all these traditional ingredients to create these delicious bite-size St. Martin’s mouthfuls!
Next Saturday, 21st November, there will be another Kunstelj Cooks workshop. This time Maja promises she will be rustling up desserts. Do come, it’s tasty, interesting and FREE!
Taste Radol’ca – http://www.radolca.si/en/what-to-do/events-1/taste-radolca/83/380/
Kunstelj Inn –
Draga Inn – http://www.gostisce-draga.si/