Friday, 8 September 2017

Our blog has moved

Since a couple of weeks, our blog has moved! There will not be any new messages published over here.

For our latest blogs, we would like to redirect you to

Soon, this page will be offline. If you have any questions or suggestions, please let us know!

Monday, 26 June 2017

Upgrading your trial account

Do you have a trial account that has expired (you've used up your two weeks of free access) and would you like to upgrade it to a pro account? You can do so easily through MyGSX!

First of all, log in to MyGSX at Next, go to the page with your account details. This is where you'll find your personal details, all the information on your membership (such as the expiry date) and where you can change your password. Next to the heading Your membership you'll see an orange button to upgrade to a pro account. When you click on it, you'll be taken directly to the payment process. You can pay easily and securely using PayPal or a credit card. Once your payment has been confirmed, your membership will be automatically renewed each month until it is cancelled. 

Should you have any questions about this process, please use the contact form at the bottom of the website to send us a message and we'll send you a reply as soon as we can!

Monday, 27 March 2017

Terroir Berlin 13-16th May

Internationally acclaimed chefs will descend on the German capital in May 2017 for Terroir Berlin, pairing with Berlin’s finest restaurants to present Berlin’s first international culinary symposium. As one of the partners of the event, Gastronomixs will be there too!

With a 10 year history of building international business relationships and curating exceptional educational programmes for the world’s foremost hospitality professionals, Terroir Hospitality is proud to announce its first symposium in Berlin - the first of its kind in the German capital.

Terroir Hospitality will bring its proven concept of community program and international partnership to Berlin from the 13-16th May 2017 for a four day symposium of workshops, meetings, dinners and tastings uniting internationally acclaimed chefs with some of Berlin’s best gastronomy experts to listen, talk, taste and debate the future of the Berlin food scene. The highlight of the event is the Terroir Berlin Forum taking place on Monday 15th May at which chefs, industry leaders and press will discuss the where Berlin’s food scene will head next and how to elevate its position in the international focus.

International Chefs 
Esben Holmboe Bang (Maaemo, Oslo)
Ana Ros (Hisa Franko, Slovenia)
Mark Best (Marque, Sydney)
Jeremy Charles (Raymonds, Newfoundland)
Amanda Cohen (Dirt Candy, NYC)
Matt Orlando (Amass, Copenhagen)
Magnus Ek (Oaxen & Krog, Stockholm)
+ Matthias Walter (San Pellegrino Young Chef 2016)

Berlin Chefs 
Micha Schäfer (Nobelhart & Schmutzig)
Dylan Watson-Brown (ernst)
Victoria Eliasdóttir (dóttir)
Lode van Zuylen (Lode & Stijn)
Sebastian Frank (Horváth)
Marco Müller (Rutz)

Do you want to attent the Forum?
As one of the partners of Terroir Berlin, Gastronomixs will present itself at the Forum. We're always stoked to meet our users in real life. Will we meet you in Berlin?
Date & Time: Monday 15th May 10:00-18:00
Cost: €75
Buy tickets:

Tuesday, 7 March 2017

World flavours: Scandinavia

An overview of the most commonly used ingredients per category. These products can serve as inspiration for your components and compositions.


Potatoes, cauliflower, kale, broccoli, kidney beans, chanterelle, mushrooms, Danish asparagus-potato, peas, yellow beets, lettuce, capers, peas, celery, cucumber, turnip, horseradish, parsnip, turnip, red beetroot, red cabbage, spinach, cabbage, Brussels sprouts, beans, onions, carrots. Other: lichen (Iceland)


Strawberries, apricots, apple (Ingrid Marie, Gravensteiner), blueberries, blackberries, cloudberry, raspberry, cherries, gooseberries, rowan berries, lingonberries (lingonberries), plums, rhubarb, red berries, rose hips, orange. Others: dried grapes.


Duck eggs, fulmar eggs, goose eggs, chicken eggs, gull eggs, petrels eggs, guillemot eggs (Iceland).

Meat, game and poultry

Meat: veal, lamb, beef, mutton, pork. Poultry: duck, geese, hazel grouse, woodcock, chicken, parrot bird, guillemot. Wildlife: moose, deer, reindeer. Other: liver, kidneys. Preparations: black pudding, cognacsmedwurst (Sweden), Fleskepølse (Norway), hot dogs, pâté, sausages, sausages.

Fish, seafood and shellfish

Fish: perch, roach, dunliharder, trout, spotted wrasse, whitefish, herring, halibut, cod, kippers, pollock, mackerel, eel, red bream, haddock, plaice, skrei, pike, sprat, cod, turbot, tuna, salmon, monkfish, sole. Shellfish: shrimp, lobster, shell hear, razors, Danish Limfjord oysters, North Sea mussels. Other: bleak roe caviar, roe, whale, seals.

Dairy & Cheese

Dairy: Filmjölk, goat, gräddfil, buttermilk, milk cows, Romme, cream, sheep milk, surmjölk, ymer, sour cream. Cheese: blue castello, danbo, Danish blue, esrom, fjäll brynt, fontal, gjetost, hardanger, havarti, herrgårdsost, maribo, Prästost, knight, samso, skyr, vasterbotten.

Fats & Oils

Fats: butter, duck and goose fat, margarine, lard, suet, whale blubber, seal fat. Oils: fish oil (Denmark).

Nuts, seeds and grains

Nuts: almonds. Seeds: poppy seeds, linseed. Grains: barley, oats, rye, semolina, wheat.


Jaffa: orange soda, milk, Kotikalja, fermented rye malt beverage, sockerdricka. Alcoholic beverages: lättöl is a light beer. Starköl is a malt beverage with more than 3.5% alcohol. Folköl "normal" beer, beer sahti. Strong alcoholic beverages: Salmiakkikossu (Finland) a mix of Viina and salted licorice. Aquavit neutral liqueur made from potato or cereal and brought before bottling to taste. Gammel Dansk, bitter and slightly sweet herbal drink. Moonshine. JAloviina (Finland) made of imported brandy, corn liqueur and caramelized sugars. Swedish punch; sweet liqueur based on arrack: made from rice or molasses and the sap of coconut flowers which is fermented. Punch made of arrak, black tea, sugar and lemon.

Wednesday, 27 July 2016

Worldchefs Congress & Expo 2016

This year, the Worldchefs Congress & Expo will take place between 24 & 27 September in Thessaloniki, Greece. The founders of Gastronomixs will be attending and keeping you posted about the event!

About WACS
Did you know that the World Association of Chefs Societies includes 93 official chefs federations, representing over 10 million professional chefs throughout the world? The World Association of Chefs Societies is a global network of Chefs founded in October 1928 at Sorbonne University in Paris. It is a professional organisation dedicated to maintaining and improving the culinary standards of global cuisines. The Association accomplishes these goals through education, training and professional development of its members on an international level. Gastronomixs support these goals like no other and that is exactly why we are promoting the Congress!

About the Worldchefs Congress & Expo
The Worldchefs Congress has been organised in over 34 cities across the world throughout its illustrious 86-year history. A Worldchefs Congress attracts between 500 and 1000 delegates from all over the world. In September, the event will host 34 speakers from all over the world, each one of them showing a different view of the global gastronomy. 

The Congress enjoys a truly exciting programme with top-notch speakers and high level competitions, while the global chefs’ community is gathering under one roof for a whole week! Don't get left behind! If you want to register for the Congress, please complete the online registration form found at the website Maybe we'll meet you there! :-)

Saturday, 12 September 2015

World flavours: Japan

An overview of the most commonly used ingredients per category. These products can serve as inspiration for your components and compositions.


Potatoes, woundwort, asparagus, eggplant, azuki beans, bamboo shoots, scallions, daikon (radish), ginger, gobo (Japanese salsify), kabocha squash, burdock, cucumber, cabbage, lotus root, snow peas, leek, turnip, radishes, salsify, soy beans (edamame), spinach, sugar snap peas, carrots, yams, sweet potatoes.


Beech mushroom, enokitake yellow oyster mushrooms, hohshimeji, nameko, oyster mushroom, wig mushroom, shiitake, tropical purse fungi.


Apples, lemon, fude (oval yellow khaki), Harry Stone pick plums, honey melon, hosui (Asian pear), Japanese wine berries, cherry, kumquat, pear (nashi), plums, santa rosa plums, satsumas, quince, sudachi, yuzu, watermelon, white mulberry.

Meat, game and poultry

Meat: Kobe, Wagyū, pork. Poultry: duck, chicken.

Fish & shellfish

Fish: alfoncino, bonito, fugu-fish (puffer), gar, brill, herring, halibut, mackerel, eel, red snapper, rock char, sardines, plaice, turbot, lemon sole, tuna, salmon (keta), sea bass, silk snapper, swordfish. Shellfish: mantis shrimp, shrimp, king crab, crab, lobster, prawns, surimi (crab sticks), tiger shrimp, abalone, akagai, scallop, hamaguri, clams, mussels, oyster, quahog, strandgraper, carpet shell clams. Others: blue shark, herring roe, caviar, octopus, squid, salmon roe, sea urchin.

Fats & Oils

Fats: butter. Oils: coconut oil, vegetable oil.

Nuts, seeds and grains

Nuts: ginkgo nuts, chestnut, peanuts, walnuts. Seeds: white and black sesame. Grains: buckwheat, rice: akitakomachi, koshikari, nishiki, sushi rice, shinode, shiragiku, sweet glutinous rice (mochigme), wheat.


Green tea, mugischa (roasted barley tea), matcha. Alcoholic beverages: sake, shochu, shiro sake: sake with sweet rice malt, mirin.

World flavours: Spain

An overview of the most commonly used ingredients per category. These products can serve as inspiration for your components and compositions.


Potatoes (Baroness), artichoke (Tudela), asparagus, eggplant, avocado, celery, cauliflower, chanterelles, mushrooms, zucchini, cep, peas, green asparagus, capers, chickpeas, garlic, crested hyacinth flowers, spring onion, negra peppers, oyster mushrooms, olives, peppers, pumpkin, leek, lettuce, red onion, chili, green beans, spinach, tomatoes, truffles, broad beans, onions, fennel, chicory, white cabbage, carrots, sweet potato, sweet peppers, sweet onion.


Strawberry, apricot (bulida), apples, prickly pear, lemon (Verna, primo fiori), dates, dr. Jules guyot pear, raspberry, pomegranate, grapefruit, persimmons, cherries, kumquat, quince, lime, limonera, tangerine, melon, pear, peach, grapefruit, plums (Japonesas), orange (Navelina, salustiana, sanguinelli, nova), star fruit, susine, tendral honeydew melon, fig, mango.

Meat, game and poultry

Meat: goat, lamb, beef, bull meat, pork. Game: rabbit, wild boar. Poultry: pigeon, duck, pheasant, goose, turkey, chicken, quail, partridge. Other: frogs, snails.

Cuts of meat

Ibérico Jamón, Jamón Redondo, Jamón Serrano, Morcillas Arroz, Morcilla Jabugo,
Botifarra, Morcilla Asturiana, Morcilla the Requema, jabugo, pamplona, ​​lomo embuchado
additional de cerdo ibérico, Morcon the cerdo, espetec, palacios, fuet additional sin pimienta, chorizo the soria, the cantimpalo chorizo, chorizo ​​ibérico blank, mini chorizo, chorizo ​​ibérico de rojo jabugo, longaniza the aragon, chorizo ​​rojo albaceteno, sobrassada the Mallorca, the longaniza pascus.

Fish and shellfish

Fish: anchovies, trout, hake, mojama the atún, mullet, eels, skate, sardines, turbot, tuna, salmon, monkfish. Shellfish: prawns, shrimp, clams, lobster, langoustine, North Sea crab, sea red crab, limpet, clams, brown clams, cockles, mediterranean marine mussels, oysters, crassostrea anglulata, scallop. Other: barnacle, squid, fish eggs.

Dairy & Cheese

Milk: goat's milk, cow's milk, cottage cheese, sheep's milk yogurt. Cheese: aragon, airiños, cabrales, camerano, formatge de la Selva, goat cheese, cottage cheese, idiazabal, breña la, la serena, loose ibores manchego, los vazquez, mahon, roncal, tietar, valdeon.

Fats & Oils

Fats: butter, lard. Oils: arbequina, cornicabra, hojiblanca, manzanilla aloreña, ocal, picudo.

Nuts, seeds and grains

Nuts: almonds, hazelnuts, chestnuts, pine nuts, peanuts, walnuts. Grains: custard, corn, rice (bomba, bahia, Thai bonnet), rye, wheat.


Cava, rioja (wine), sherry, cider, sangria, parsha, brandy.