»Coffee can enhance the fullness of other foods«

SZ-Magazin: Mr. Antoniewicz, at least since your book "Flavour Pairing," you've been considered an expert on unusual food combinations. Did you have an aha moment that led you to this approach? Heiko Antoniewicz: I first became aware of the term food pairing in 2002 through a newspaper article. In it, British Michelin-starred chef Heston Blumenthal introduced his poached salmon coated in licorice gel, which is now considered a milestone in experimental food pairing. That was a revelation for me. Up until then, I thought I'd seen it all. Today I know: If you're brave enough, you can combine anything.