Tausendsuend on the Berlin Belly Podcast

IMG_6719 more white 840x.jpgI’m excited to have a new episode of the podcast to share with you, my first guest of 2017 is talented organic food creator Laura-Ximena Villanueva Guerra, a Berlin-based cake designer who has just finished up as pastry chef at Soho House Store Kitchen in Berlin, and will be a regular at Street Food Thursdays from today!

Please enjoy my conversation with Laura!

Podcast illustration by Nilina Mason Campbell for Berlin Belly.


Marie-Louise Crona – Okay Café – new podcast episode

What do we want? CINNAMON BUNS! When do we want them? …Every day at Okay Café except Mondays, #dayoff! As part of my ongoing series documenting the talented women of the Berlin food world, on this latest episode of the Berlin Belly podcast we meet Marie-Louise Crona, aka Makki, chief baker of Okay Café in Neukölln, Berlin!

Listen in to hear how Makki progressed from baking for friends to baking full-time for Okay Café since opening earlier this year – and exactly how many thousand cinnamon buns that means…


Makki steps out of the Okay Café kitchen for a giggle and sunlight break

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Kathe Kaczmarzyk – Levain Berlin on the podcast

Supes excited to be back with a brand new episode of the Berlin Belly food podcast for you. Our first guest of season two is Kathe Kacmarzyk of Levain Berlin. Kathe gives fermentation workshops – sourdough, kimchi, sauerkraut, cultured butter, to name a few. New workshops are starting on August 15!

In this episode, Kathe talks us through the wild and wonderful world of fermenting; why sourdough bread is better for you; the influence of her Polish roots on her fermentation style these days; and she’ll tell us a bit about what to expect at the workshops. You can find links to book a ticket to your preferred course on those linked Facebook events above. Thanks for listening!

iTunes link

Stitcher link (android)


Wild Garlic Bärlauch Pesto

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Tis the season to be stinking of wild garlic! Ramsons! Bärlauch! Now is the time to go forth and forage, bring home bunches of this pungent Springtime allium and whizz it mercilessly into glorious green pesto – for adorning your pasta, cheese sandwich, potatoes,  pizza, what have you.

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Jones Ice-cream on the Berlin Belly Podcast


Sorrysorrysorry the website and podcast has been quiet over the winter. Berlin winter does that to you. Very excited to be back and with a new episode of the Berlin Belly podcast to share: Gabrielle Jones of Jones ice-cream is our first guest of 2016!

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December Magic

It’s wierd, right? In this warm weather, walking through the Christmas market with a steaming hot glühwein feels a bit odd, since the sun is out and the sky is blue. Nevertheless the temptations of the market remain, take a walk through the Gendarmenmarkt Weihnachtszauber – magic indeed!


Huge slabs of Raclette cheese getting melty

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1 Year of Thelonious Bar!


Laura Maria Marsueschke and Keith Corwin

This Friday and Saturday Thelonious Bar in Neukölln is celebrating 1 year of serving up delicious cocktails with a smile.  There’s a party weekend planned, with the main party happening on Friday night. Word on the street (or FB invite) indicates there will be snacks if you get there on time!

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Katie’s Blue Cat Opens Online


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The delightful coffee shop and bakery especially popular for it’s home-made granola and anglo-american style in-house baked goods served up in a beautiful interior  – unless I imagined it, I had an amazing moon pie there a long time ago, that I still think about sometimes – is now open for business online, with a beautifully designed new website. Ngoc Duong and Olivia Wood opened Katie’s Blue Cat in Neukölln in 2011.

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Romanian Pop-up Dinner

Next Tuesday Andreea Buteata will host a Romanian pop-up dinner at Café Futuro in Neukölln. Last week I was lucky to photograph Andreea’s dishes as she tested out some inspiration for her menu. Here, Andreea answers a few questions about what we can look forward to!


Fried chicken, with pear and caramelised leeks

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Meet The Barkeep: Atalay Aktas, Schwarze Traube


Crossing the threshold of Berlin speakeasy Schwarze Traube, you’ll spot all the hallmarks of a good bar: high-quality spirits, house-made liqueurs, an array of homemade bitters. One thing, however, is notably absent: a menu. That’s thanks to owner Atalay Aktas, who feels that a standard cocktail list is more limiting than it is helpful.


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