NINA ZIMMERMANN PHOTOGRAPHY

24 | 12 | one – Dr. Sketchy’s Exhibition.

Vernissage of 24 | 12 | one – Dr. Sketchy’s Exhibition.

24FEB2012 at 19:00h | Free Live Drawing session with Betty Dynamite
Direktorenhaus (1st floor) | Illustrative e.V. | Am Krögel 2 | 10179 Berlin

Come an celebrate with us!…

Nordbahnhof Two Buddhas.

Californian/Asian cuisine at the Nordbahnhof Two Buddhas. Missed this one in Berlin and am so happy about the opening. Especially about the Edamame on the menu – so simple, but my fav snak ever!

Location: Nordbahnhof Two Buddhas Restaurant- & …

Go for it. 20XY.

Back in Berlin, finally. Lots of thanks for 2011 and love for all of you out there. Have a good one tonight and see you in 2012!…

Advent calendar.

The NINA ZIMMERMANN ADVENT CALENDAR is completed!

Many, many thanks to Rebekka Csizmazia who co-designed the menu with me, and Jürgen Hammer who chose some lovely wines to go with the menu.

I hope you enjoyed it and am always happy …

One.

It ain’t christmas without sherry! Of course there are plenty, but for me personally it’s Harveys Bristol Cream in the blue bottle. Let out your inner granny and start off with an appetising sherry. The sweeter it is, the hungrier …

Two.

First came the appetiser, second the liver … Today I’ll begin with the starter.

First ingredient: chicken, duck or goose liver. Tenderly fried with nothing but plain butter.

You can also help yourself out with some fresh paté if pure …

Three.

The liver comes along resting on a sexy grill striped dressed mango slice with red pepper. What else? Wait till tomorrow!

Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen …

Four.

Red onion and fig chutney. Tangy and sweet, juicy and reduced to it’s basics.

Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- …

Five.

Don’t you just love the smell of fresh and steamy brioche?

Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School …

Six.

Now imagine some tender, soft and creamy liver, juicy mango slices and homemade red onion and fig chutney resting on a toasted slice of brioche. Oh yes, that’s our first course – have a bite!

Happy Saint Nicholas day everyone!…