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Peppers & Melon with Olive Herb & Venus Clams
4000 grams root ginger washed
800 grams onions peeled & roughly chopped
40 grams Garlic peeled & roughly chopped
30 millitres Vegetable Oil
80 grams root ginger cut in 3mm thick pieces
6 stalks lemongrass roughly chopped
800 millilitres rice wine
200 grams tamarind purée
800 millilitres White Wine
Olive Herb Oil
100 grams olive herb
1000 millilitres grape seed oil
Clam Tapenade
160 grams venus clam trimmings mantle
40 grams taggiasche olives
10 millilitres Olive Oil
30 millilitres Lemon Juice
Jerusalem Artichoke Braised with Macadamia Nut
50 millilitres macadamia nut oil from the firm Fandler
1000 grams Jerusalem artichokes peeled
600 millilitres Chicken Stock
Roasted Macadamia Nuts
400 grams macadamia nuts
Roasted Yellow Pepper Pickled with Verjus & Olive Oil
20 yellow bell peppers
3000 millilitres Vegetable Oil
2000 millilitres verjus
200 millilitres Olive Oil
60 grams Sugar
Grilled Cantaloupe Melon
1 small cantaloupe melon
verjus from the firm Ölzelt
Yelllow Pepper Marinated with Yelllow Pepper Reduction
10 yellow peppers
300 grams Sugar
800 grams pepper trimmings
600 rams verjus Ölzelt
80 millilitres olive herb oil
  • Medium


  • Peppers & Melon with Olive Herb & Venus Clams

  • Olive Herb Oil

  • Clam Tapenade

  • Jerusalem Artichoke Braised with Macadamia Nut

  • Roasted Macadamia Nuts

  • Roasted Yellow Pepper Pickled with Verjus & Olive Oil

  • Grilled Cantaloupe Melon

  • Yelllow Pepper Marinated with Yelllow Pepper Reduction



Venus Clams Cooked with Rice and Tamarind40 portions

  1. Heat the oil in a large pot and sweat the vegetables and spices for 2-3 minutes before adding the clams.
  2. Combine the rice wine, tamarind, white wine and salt and add to the pot.
  3. Cover with a lid and bring to the boil until all the clams have opened.
  4. Pass the liquid through a fine sieve and reduce by 1/3.
  5. Remove the clams from the shells and separate the meat from the mantle, saving both separately.

Olive Herb Oil200 portions

  1. Vacuum tightly in a large bag and poach for 2 hours in a water bath at 67°c. Store in the fridge away from light for a minimum of 48 hours and Maximum of 6 months.

Clam Tapenade10 portions

  1. Finely chop the clam trimmings and olives
  2. Mix together the remaining ingredients well with the clams and olives.


  1. To be prepared fresh every day.

Jerusalem Artichoke Braised with Macadamia Nut20 portions

  1. Briefly roast the artichokes in the oil and season with the salt.
  2. Add the chicken stock to the pot and braise, covered in the oven at 180°c. until the Jerusalem artichokes are soft.
  3. Leave to cool and cut in 7mm thick pieces.

Roasted Macadamia Nuts

  1. Break the nuts into 3-4 small pieces and roast for 3 minutes at 160°c. until golden brown.

Roasted Yellow Pepper Pickled with Verjus & Olive Oil80 portions

  1. Bring the oil to 190°c. in a large pot and cook the peppers in small batches covered with a lid for approximately 1 Minute.
  2. Remove the peppers to a container and cover with plastic wrap or a cloth until cool. Carefully remove the Skins.
  3. Remove the stalks and seeds and cut the peppers length-ways into six similarly sized pieces.
  4. Reduce the verjus by half over a low heat.
  5. Combine the olive oil, salt and sugar with the verjus and immerse the pieces of pepper in the liquid. Store in the fridge for up to one week.


  1. By allowing the peppers to ‘sweat’ as they cool they become much easier to peel.

Grilled Cantaloupe Melon35 portions

  1. Cut half of the melon into 3 mm thick slices on a deli-slicer.
  2. Heat a teflon pan and briefly grill the melon slices on one side.
  3. Cut the rest of the melon on the deli slicer into 1 mm thick slices and marinate these a la minute with the verjus.


  1. 2 slices of grilled and 2 slices of marinated melon are necessary per portion.

Yelllow Pepper Marinated with Yelllow Pepper Reduction100 portions

  1. Peel and cut the peppers into 2mm thick slices approximately 40mm x 50mm in size.
  2. Refrigerate the slices and save the trimmings.
  3. Cook the sugar to a light caramel.
  4. Add the pepper trimmings, verjus and salt to the caramel and allow to cook until all the caramel has dissolved.
  5. Mix to a fine purée in a Thermomix and pass through a chinois.
  6. Combine the olive oil with the pepper reduction and use to marinade the pepper slices a la minute.

Pepper & Melon (plating up)

  1. Spread 1 tablespoon of the clam tapenade in the middle of a plate. Place 3 pieces of Jerusalem artichoke and 6 pieces of macadamia nut on top.
  2. Lay 2 pieces of the roasted pepper and 2 pieces of the grilled melon over the Jerusalem artichokes.
  3. Finish with 2 pieces of the raw, marinated pepper and melon and a leaf of pericon sliced into fine julienne sprinkled on top.
  4. Per Portion place 8 clams in 2 tablespoons of clam stock and a few Drops of oilve herb oil. At the table spoon over the dish.

Heinz Reitbauer

Heinz Reitbauer was born on the 23rd of August 1970 in Vienna. A few months prior, on the first of January, his parents opened the restaurant Steirereck in Vienna. In homage to the Styrian roots of the Reitbauer family the restaurant offered regional delicacies such as Styrian pig’s trotter and root vegetable soup or boiled beef with horseradish. Exposed to these culinary influences from an early age Heinz developed a passion for cooking and the world of gastronomy. Having studied at the hospitality school in Altötting, Bavaria he served a year’s apprenticeship at his parents’ restaurant before completing his training at the restaurant of the Obauer brothers in Werfen. Upon finishing his apprenticeship Heinz received the opportunity to learn for a year with Alain Chapel in Mionnay near Lyon. Chapel was one of the foremost three Michelin starred chefs in France and belonged to the pioneers of Nouvelle Cuisine. Heinz continued his international experience one year later at Anton Mosimann’s in London. There followed stints at Joel Robuchon and Restaurant Laurent in Paris. After Heinz’s return to the parental business in 1992 followed the acquisition of the farm and small country inn in the Reitbauer’s home community of Pogusch, northern Styria. After three years of intensive planning and building work the Steirereck Inn, Pogusch was opened in May 1996. Originally envisaged as more of a weekend country retreat for the family, the inn and restaurant soon began to develop beyond its remit. With a further extension and redevelopment in 1999 the property achieved the form it has today: the combination of place, people and products creating the perfect atmosphere of escapism. This conviviality is recognized in the fact that the restaurant has maintained two toques from Gault Millau since it opened. Heinz was integral to the running of Pogusch from its inception until he assumed the responsibility of head chef at the newly reopened Steirereck in Vienna. His efforts were honoured with the Trophée Gourmet for best Austrian kitchen in 1999. The steady rise of Steirereck from a simple city inn to one of the top culinary addresses in the country continues to this day. With the purchase and development of the old municipal dairy in Stadtpark and the subsequent relocation of the restaurant to its new premises in January 2005 a new page in the Steirereck history was written. With the reopening of Steirereck, Heinz and his wife moved to Vienna, whilst his parents took over the running of the inn at Pogusch. Following the retirement of the long-standing head chef Helmut Österreicher from Steirereck in Vienna at the beginning of 2005, Heinz assumed the sole responsibility of head chef. Never one to stand still Heinz undertook in 2013 a complete renovation of the Steirereck restaurant and kitchens which was completed in summer 2014. The cooking style of Heinz Reitbauer reflects his respect and appreciation of raw ingredients and products. He has constructed his own cooking identity on these foundations and through his embracing of the national and regional cooking styles of his native Austria. This style consists first and foremost of the meticulous creation of small moments of surprise for the diner, be this through the discovery of a previously unknown ingredient or the resurrection of one long forgotten. Heinz claims the key to his success is the longstanding, intricate and ever expanding network of farmers, gardeners, foragers, botanists and food enthusiasts he has nurtured over the years who never cease to provide him with inspiration and motivation. His appreciation for rare and forgotten varieties led him to become active in the protest movement against the EU seed policy which sought to limit the propagation and sale of all but the most standard fruits and vegetables. Currently Steirereck holds two Michelin stars and four toques from Gault Millau. It has been voted the best restaurant in Austria by A` la carte magazine and the Falstaff Guide. Since 2009 the restaurant is included among the San Pellegrino World’s Fifty Best Restaurants and was awarded the inaugural ‘Slow Food UK’ award in 2012. Heinz Reitbauer is married and the father of four children.

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