LIVE COOKING SESSION Soraia and Helmut Schlader, owners of Alpenkaviar and sturgeon farmers in the Austrian Limestone Alps, will join us for our second online cooking session. During the program of Viennese Caviar goes Vegan we are producing vegan caviar from Myriophyllum Spicatum, an invasive underwater plant, from which approximately 2.600 tons are mowed and composted per year in the Old Danube in Vienna.If you would like to join us cooking caviar from your own kitchen, please make sure to have: if in Vienna, approximately 15 dried plants of Myriophyllum Spicatum collected from the Old Danube mowed by the city of Vienna (Mon - Fri 7.00 - 15.00)*, or if elsewhere, 10 g of dried Nori from the supermarket.You will also need:- a glass of (rapeseed) oil, cooled in the fridge- some drops of of (apple cider) vinegar- agar agar- salt- two pots, a blender, a fine meshed sieve, a sieve with bigger holes, a pipette, a measuring cup, a bowl, a whisk and basic kitchen infrastructure*Although there is no suspicion of toxicity in water plants from the old Danube, do eat the plants at your own risk; contact us or the mowing management of the city of Vienna for further details about the locations.  
LIVE COOKING SESSION
Soraia and Helmut Schlader, owners of Alpenkaviar and sturgeon farmers in the Austrian Limestone Alps, will join us for our second online cooking session. During the program of Viennese Caviar goes Vegan we are producing vegan caviar from Myriophyllum Spicatum, an invasive underwater plant, from which approximately 2.600 tons are mowed and composted per year in the Old Danube in Vienna.
If you would like to join us cooking caviar from your own kitchen, please make sure to have: if in Vienna, approximately 15 dried plants of Myriophyllum Spicatum collected from the Old Danube mowed by the city of Vienna (Mon - Fri 7.00 - 15.00)*, or if elsewhere, 10 g of dried Nori from the supermarket.
You will also need:
- a glass of (rapeseed) oil, cooled in the fridge
- some drops of of (apple cider) vinegar
- agar agar
- salt
- two pots, a blender, a fine meshed sieve, a sieve with bigger holes, a pipette, a measuring cup, a bowl, a whisk and basic kitchen infrastructure
*Although there is no suspicion of toxicity in water plants from the old Danube, do eat the plants at your own risk; contact us or the mowing management of the city of Vienna for further details about the locations.
If you would like to join us cooking caviar from your own kitchen, please make sure to have: if in Vienna, approximately 15 dried plants of Myriophyllum Spicatum collected from the Old Danube mowed by the city of Vienna (Mon - Fri 7.00 - 15.00)*, or if elsewhere, 10 g of dried Nori from the supermarket.
You will also need:
- a glass of (rapeseed) oil, cooled in the fridge
- some drops of of (apple cider) vinegar
- agar agar
- salt
- two pots, a blender, a fine meshed sieve, a sieve with bigger holes, a pipette, a measuring cup, a bowl, a whisk and basic kitchen infrastructure
*Although there is no suspicion of toxicity in water plants from the old Danube, do eat the plants at your own risk; contact us or the mowing management of the city of Vienna for further details about the locations.