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.