Winter skin rituals, wreath-making and Christmas figurines
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30 November 2022
This month, host Sophie Grove presents the show from Dufourstrasse 90 – our Zürich outpost – and it’s full of festive fun. From how to keep your skin protected from the elements with the owner of modern apothecary Eden to a trip to Petersham Nurseries to discover the dos and don’ts of wreath-making and perfecting your Christmas cooking with chefs Ethel and Jakob of Austria’s Restaurant Klösterle – this episode contains a whole host of seasonal tips. Plus: a report from Saxony on the craftspeople still making striking nativity figurines and a final thought on the positive effect of learning dance moves by heart.
30 November 2022
As the winter months settle in, it’s important to adopt a healthy and hydrating regime to protect your skin against the colder air but this doesn’t mean implementing a 15-step programme with a hefty price tag. Hannah Krause, owner of Iowa’s Eden, talks to ‘Konfekt’ about the story of her modern apothecary and how to sift through the clutter of the modern skincare market.
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Photo: Ériver Hijano
If you’re still on the lookout for a few stocking fillers, you might want to turn your gaze to the Ore Mountain region in Germany’s Free State of Saxony, where hand-carved wooden figurines – mainly on the theme of Christmas – have provided an unlikely success story for the former mining town of Seiffen. ‘Konfekt’s Alexei Korolyov meets one of the producers making these elaborate nativity figures to find out more.
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A key part of the seasonal magic for any city or home is its festive foliage. From Christmas wreaths to table centrepieces: symmetry, height and shape can have a big effect on how your ornaments turn out – and how they transform your home. Sophie Grove visits Petersham Nurseries in London to meet director of horticulture Thomas Broom-Hughes for a little wreath-making lesson of her own.
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Photo: Lukas Lienard
Nestled into the dramatic mountains of the Arlberg massif, chefs Ethel Hoon and Jakob Zeller of Restaurant Klösterle know how to make the most of regional produce. They squirrel away as much as possible during the summer months so that when winter comes, they have a plentiful larder to create the perfect cold-weather dishes for their cosy restaurant. ‘Konfekt’ contributor Myriam Zumbühl visited the chefs to find out how to cook the perfect duck – and why apéro is key.
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