KernAktuell January 2019, News

Steirerkraft Recipe Rocker 2019

Philipp Kröll

The new Steirerkraft Recipe Rocker may be just 24 years old, but he is certainly not inexperienced. Philip’s passion for his career was first kindled at Bad Gleichenberg Tourism College . During spells at the Sheraton Fuschlsee and at the Interalpen-Hotel Tyrol he honed his unique culinary style. His motto: it’s all about the whole and you should put all you’ve got into that. Enjoyment and fun on the plate, at the table, in the glass and round about. Impressions that start as a snapshot but may become memories. If they do, Philip has achieved his goal: C’est bon. Cuisine jeune et sauvage. It tastes good. Cooking that is young and wild. This is not the only reason why the West Styrian was one of the finalists in the 2017  “Junge Wilde” (“Wild youth”) competition. Since 2013 he has been exercising his creativity as a sous-chef at the three-toque Weinbank in Ehrenhausen. To unwind after what are often hectic sessions in the kitchen, he plays football and enjoys spending time with family and friends.

Regional and seasonal – for Philip these are not just trends but an attitude to life. He would like to be able to procure everything from the nearby farmers. We look forward to a wild and rocking kitchen year with Philip Kröll.

Immer auf dem neuesten Stand


Traditional Styrian
stamp press process

While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.

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