Über den Tellerrand – Burp Podcast Episode 6

This week for episode 6 I’m joined by Hadi and Anja from Über den Tellerrand, a charitable organisation in Berlin which aims to improve the integration of refugees in German society, through social projects like cooking glasses, community gardening, tandem exchanges, dance workshops, a cookbook and lots more.

Anja is in charge of “Champions Management” at Über den Tellerrand (champions are volunteer project coordinators – you can be one too!), and Hadi is a refugee from Aleppo in Syria who has been in Berlin for 5 months. Through Über den Tellerrand, Hadi has taught Syrian cooking classes during his time in Berlin.


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Fräulein Kimchi + BrewDog – Burp Podcast Episode 5


Episode 5 of the Berlin Belly podcast is in two parts. Part 1: Fräulein Kimchi! Part 2: Brew Dog!

Every week is Berlin food week on Berlin Belly, but now there is an actual Berlin Food Week, so we are delighted to be speaking to Lauren Lee aka Fräulein Kimchi , who is taking part in Berlin Food Week, this weekend at the House of Food on Friday October 2nd. Tickets here.

This week on the podcast, Lauren talks with Elizabeth about the food journey which led from Lauren’s arrival in Berlin as an opera singer, to her new restaurant, also called Fräulein Kimchi, which opened in Berlin last month. Viva la kimchi!


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Berlin’s Best Boozers

Berlin is a historical city, that goes without saying. Tucked away down cobblestone streets, in the far reaches of Wilmersdorf – and actually quite close to my own home – are some kneipe’s that leave any bustling modern joint in the shade. Come with me as we visit the best boozers in Berlin:

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Zur Letzten Instanz in Friedrichshain-Kreuzberg stole a little piece of my heart, with it’s beautiful draught taps, tiled stove seat (hundreds of years old, bears the faint impression of Napoleon’s arse) beer garden and beautiful antiques dotted around. It boasts the claim of Berlin’s oldest bar, dating back to the 1600s. I can’t wait to come back and have dinner here (while I was inside shooting, the waitress turned away more than one group that spontaneously showed up – and that was a Tuesday. Reservations advised.)

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Testing: Take Eat Easy

[Update: Take Eat Easy General Manager in Germany Christoph Kraemer sent out an email yesterday that Take Eat Easy DE will no longer be available as of October 1! ]

I prepare most of my own meals, and am a big champion for cooking at home. However, I stumbled upon a €10 discount code for Take Eat Easy, which seems to be a fairly new food delivery service in Berlin – offering dishes from “quality restaurants” in your hood. They claim to be ‘reinventing food delivery’ and their service is also available in Belgium, France, UK and Spain.

I first tried to place my order a couple of week agos, but stumbled at the payment process because an old phone number was still attached to my bank account (if you choose ‘Sofort banking’ to pay, as I did, a TAN will be sent to the number attached to your bank account).

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I IMed with Felix here, who was very nice and reassuring, and I did aplogise for being a bit stupid. (Fyi, the customer support prompt on their website is in both German and English – I could have attempted German here, but in my moment of hunger-stricken panic, I chose English. Cut to yesterday, working from home and hungry, I wondered if that discount code still worked. (Yes it did).

The selection for my neighbourhood looks pretty good, including Com Á, Piri’s, Lê Lê and Gloria. Com Á caught my eye and I’ve heard people praising the food there, so I chose two dishes.

Take Eat Easy use bike couriers, and the funny thing is that as your delivery time slot approaches, you get a text that you can track your delivery, literally watching it live as it gets closer and closer:

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I order No. 1 :1 Kappa Maki, 1 Salmonskin Inside Out, 2 Sake Nigiri, and No. 5: 1 Baked roll with salmon, 1 Kappa Maki, 2 Ebi Nigiri. This is what it looked like when it arrived – rather nice, vibrant and colourful.

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Unpacked and laid out on a nice plate, still looking good:


Get a load of that salmon skin…


Everything tasted very fresh and delicious, but I didn’t quite get the addition of an avocado and tomato salsa on the side, even though it was yum.

Of course all of this was too much for one person, there was more than enough for lunch, and supper later on. Using the discount code this order was €13.70 including the delivery. It was quite a nice experience so I thought I would share it here.

See what restaurants are working with Take Eat Easy in your neighbourhood.



This post was not sponsored by Take Eat Easy, I simply enjoyed the experience ordering from them and wanted to share it.

Spice Spice Baby + 100 Burgers – Burp Podcast Episode 4

This week on Burp, it’s our fourth (!) episode of the Berlin Belly podcast, and I have two guests!

In part one I speak with Louise Dunkhase, owner and Head Chef of Spice Spice Baby, who launched her international cuisine on the Berlin street food scene this summer with distinctively spicy Jamaican Jerk dishes – chicken, plantain, rice ‘n peas, as well as a thoughtful vegan option!

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The “Rum Shaker” vegan burger by Spice Spice Baby

In part 2 of this week’s podcast my guest is Laura Cherrygrove, an artist in Berlin who is releasing a new conceptual art book, “100 Burgers”, a visual record of many burger meals in Berlin. Souvenir? Map to burger treasure of Berlin? You decide.

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Find out what’s inside and check the link to the book release party!

Thank you to Flux FM studios where we record the Berlin Belly podcast every week! fluxfm.de

Some Things for the Weekend

What are your plans this weekend? Here are some tips! Things to do, read and make this weekend:

  • Coconat Workation Retreat, just an hour outside of Berlin: join in the end of season celebration at Coconat this Saturday September 19 (and experience staying there, before they close til next year) FB invite. Last weekend I stayed at the Coconat, you can read about all about it on Travelettes.

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  • 1 year birthday celebration at Original Unverpackt on Saturday 19 September: the no-waste packaging store in Kreuzberg is celebrating their big ONE with live music, crafting for kids, and later on: a burlesque show. FB invite. Listen in to my conversation with founder Milena Glimbovski from this week’s podcast episode here.

Milena Glimbovski

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I’m going on a foraging trip in the Grunewald forest, looking forward to telling you all about it when I’m back!

Make Your Own: Chocolate Truffles, Chocolate Tart

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Dates and oats. Oats and dates. Dates and oats and figs and dark chocolate and coconut and and and.

These chocolate truffles are probably my favourite thing to make ever – I make them every week, keep them in the fridge to have with a coffee, or to give away as a gift.

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Since it was a friend’s birthday this week, I thought of making a tart, instead of dividing up the base into truffles.

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1 cup oats
1 cup dates, pitted and chopped
2 tbsp raw kakao or good quality kakao
1 fig
Edible flowers (calendula, nasturtium, borage)
dark chocolate
coconut milk

Soak dates in a few tablespoons of hot water overnight, or at least a half an hour before blending. You can skip that step if you use Medjool dates.

    • Mix up the oats, dates, and kakao well
    • Blend for a minute or two until you have a smooth paste. If mix is a bit dry, add a tablespoon of water at a time – you can’t reverse this step so add extra liquid only a tiny bit at a time.

If making truffles, spoon out a ball of the paste, roll it in your hands and roll the ball in your topping (I love desiccated coconut for this).

If making a flat tart, place a scone cutter in the desired size on a piece of greaseproof paper, and fill the paste inside. Smooth over the top with a spoon as much as you can. Pop it in the freezer for a few minutes.

    • Melt dark chocolate in a bainmarie
    • Once melted, add 2 tablespoons coconut milk (this means the chocolate covering will be more of of a softer ganache, instead of a hard chocolate covering which is difficult to cut)
    • Take date base out of the freezer (if making the tart)
    • Slather chocolate ganache all over the date base / truffles
    • Add fruit, edible flowers, figs, or nuts and seeds as a topping
    • Leave in the fridge to cool

Keep in an airtight container for a few days. They probably won’t last that long though 🙂

These truffles have dark chocolate drizzled over them (no added coconut milk). You can see the chocolate covering is much more dribbly and thin. It’s alright for the truffles because they are bite size and you don’t need to cut them, but I advise making the softer ganache for a tart. Ok! Ok.