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She is a highly respected chef - and one of the most environmentally friendly in the British capital. With a lot of energy, the popular Australian Skye Gyngell is fighting against the waste of food. Her mission is to avoid waste as best as possible. In her London restaurant Spring at the Somerset House, she serves a daily 3-course "scratch menu", where she creates delicious dishes from leftovers and ingredients that would otherwise end up in the garbage. For this reason, the menu changes daily.
No more pre-Christmas stress and finally a holiday! But where to? Our tip: a few days at the Alpin & Relax Hotel Das Gerstl in Vinschgau, a real paradise for skiers, cross-country skiers and all those who love wellness. The four-star Superior House is situated on a magnificent southern slope above Burgeis, from where you have a view over the valleys and the Ötztal Alps. Most beautiful place: the infinity pool with breathtaking views. And the spa with a clay barley, a panorama, a mountain herb and family saunas, with a Vinschger Cercial steam bath and a whirlpool. The rooms? Cosy and chic with lots of wood and colourful highlights.
This time, Stefanie Luxat - role model, like-minded and fellow fighter...
Can you please introduce yourself?
Sure, I'd love to. I am Stefanie Luxat, 39, editor-in-chief of the blog magazine OhhhhMhhh.de and recently also podcaster. My podcast is called "Endlich Om - The podcast for late bloomers in terms of healthy nutrition, self-love, and sustainability". I have written four books (including "Wie eine Wohnung ein Zuhause wird"), and I have two small children and a husband. Haha, that sounds like taking inventory.
In the pre-Christmas period we like it cozy. Candles are lit, and there' s hot punch, and something delicious home-baked.
