And what have been your best travel moments so far? Is there a special memory that you associate with a particular recipe?
When you meet people on the road, they’re so welcoming and willing to help. An Austrian mechanic saved me from major engine failure in the Australian outback, for example. Or there was the time in Sardinia when we bought fruit and vegetables from the locals and were invited for a meal and offered a place to stay.
For my expedition to the Peruvian Andes, I created some simple recipes with only a few ingredients that eventually made it into my camping cookbook, for example penne with tuna and olives. If you catch fish on your travels, it’s always a great opportunity to experiment. This is how I came up with my Portuguese fish stew and the pike curry.
On my travels, I always sample a wide array of regional specialities, wherever possible. Along with my own creations and traditional German classics, I always try to take a few of these exotic highlights home with me and incorporate them into my books, such as Peruvian ceviche, Moroccan tagine or Georgian khachapuri to name just a few.
As part of your The Great Outdoors series, you’ve now published a book on winter cooking with 120 recipes for winter. Where do you find the inspiration for these dishes?
I get my inspiration for recipes from all kinds of places, almost every day. At markets, street food stalls, in down-to-earth local pubs on my travels – not to mention drawing on professional experience. I have spent a long time working with excellent chefs, so I’m very familiar with many delicacies from Bavaria, Austria, South Tyrol and Italy.