photos: Ross Garrett
A few weeks ago I had the chance to visit the lovely distillery of OUR/BERLIN. In case of you haven't heard of them yet, OUR/ BERLIN is a project by Paul Sanders and Pernod Ricard. Paul Sanders is taking care of the production, marketing and sales. Pernod Ricard provides the distillery, the recipe and the ingredients.
Local Vodka by O/B is exclusively made with local ingredients as its name implies.
You guys may know, I'm russian, that means I know the difference of a good and bad Vodka by nature. The local Vodka by OUR/BERLIN tastes super nice, I tried it pure but I also made a fancy version with candied rosemary and lemon. Therefore I infused the O/B Vodka with the candied rosemary and served it, a few hours later with freshly squeezed lemon juice. Damn it, this drink was so tasteful, I couldn't get enough of it!
Thank you Jon Sanders and Pauline Hoch for showing me around and introducing me to your more than amazing Vodka. Cheers to you guys!
photos/gif: anna wegelin
photo / food: anna wegelin
Roastbeef leftovers are made for sandwiches! I do Roastbeef once in a blue moon, so I think it deserves homemade whole wheat bread, to bring that flavourful meat to the max. I made a healthy version with asparagus, rucola, rocket, glazed red onions, beetroot tinted cabbage, a honey mustard sauce and a cilantro pesto.
Woah man that shit was almost too healthy, but so good. When I did the shooting, my head was about explode, those colors in that blurry picture? BOOM I had to hold back my tears. For now THIS is my definition of next level food photography. Hope you guys like it!
Yesterday I was literally on the roll, when I made a bunch of different "whatever" rolls. I started with a classy version of cinnamon and apple rolls, then I went over to vanilla and banana, but yeah what can I say, of course I ended up with bacon & cheese. All the rolls were made with a fluffy and soft brioche dough. As soon as I got the warm bacon & cheese rolls out of the oven, I served them with a cheese & cream sauce. When I added the leek, it felt like a head explosion of awesomeness, no kidding. HA I always get so proud and excited, I start making weird noises and I sing. Making food can be such a happy and magical moment, well in the end it's about creating and that is what fulfills my nature.
It's official, I'm buddy-buddy again with rum. It was my brother Waldemar who opened me a completely new door to this fabulous world of more than good drinks. Around last X-mas he said we should make a popcorn & brown butter infused rum. Well and that's what we did, we started to make the popcorn and we combined the popcorn with the rum.After one or two hours later, we filtered the rum, so there was no popcorn more left. Then we made the brown butter and we mixed it with the rum. We left the mixture for 24 hours in the frigde. If you do it right, the butter will be on top of the mixture. Filter the rum one more and then you're done.
I love my Stepford wives look and I spent my weekend jumping around like a bunnie, in a dress by COS, a top by ESCADA vintage and a bag by & the other stories. Yeah being happy is fun!
photos: anna wegelin / karina y.
photos/food: anna wegelin
When I was a kiddie I asked my Mom almost everyday for Varenyky, no doubt this Russian sweet dish was my favorite food for many years. Now as a wanna-be grown-up I tried to make my own version of them. My Mom always used strawberries for the filling but I like them with blueberries. The taste of this indigo-colored berry, works so well with the buttery cream sauce I served with it.
The good news is you won't need too much time or skillz for preparation. The dough is made out of flour, water and one egg but feel free to look up other recipes, some are made with sour cream or kefir.
After you made the dough, roll it and cut out middle size circles. Place the berries, sugar & some cream if you like, on one side of the dough. Close it and work them all. Got it? Good job! The next step is to cook the raw varenyky in boiling water, that will only take a few minutes. Spring them out, after they started to boil on the top.Serve them with sugar, cream or butter. Happy cooking everyone!
photos/food: anna wegelin
photos: anna wegelinLast week I got invited to celebrate the & Other Stories Opening in Berlin. The Store itself is quite huge and filled with candy in form of cool shoes & fancy clothing. I truly had a good time eating mini burgers and chating with my friends like Katha, Vreni or Juliane. You guys can read the whole article I wrote about the Opening on DistrictMTV, click here for more.
A few weeks ago I did the Styling for the YBDPT / Adidas Originlas x Opening Ceremony shooting photographed by my homie Sevda Albers. We spent the whole day in a lovely & bright studio close to Berlin. The energy was great and we all had a pretty good time. It was my first job as a Stylist, but hey no biggie for me, if you know how to design Fashion, you know how to create the Styling. You guys should check out the collection at YBDPT, it's worth it! See some behind the scene pictures below.
behind the scene photos/ gif: anna wegelin
photos /gifs: anna wegelinphotos /gifs: anna wegelin
I made this "Oh My Fucking Lord" burger last sunday, clearly not my first one, but for sure the most delicious one.
My brother and I, we started a little cooking competion on instagram, Surf&Turf was our topic to kick off, well obviously he lost and I might think he will never ever again compete against me.
But see for yourself and check out our battle via #annaVSwal.
I must say I'm a little bit in love with my burger, well u gotta love this one, if you're using kick ass angus beef, spiny lobster, fluffy homemade buns, black tomatoes, walnut mustard and a spicy ketchup for grownups.
My truly highlight was the high quality beef which I marinated with smoked garlic and rosemary. Oh man it tasted like a face kick. Yeah! You heard it right a FACE KICK. Enjoy the photography while I'm working on the video to show you some motion.