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Kuharija po principu ''z vrta na krožnik''. Delim ideje, razmisleke in recepte iz rastlinja.

19/10/2026

early autumn colours

10/08/2026

some snippets from recent preserving sessions — learning the art of making jams (lots of them!), liqueurs, chutneys, cordials, vinegars and everything in between. the best (homegrown) produce and a good understanding of the process work wonders.

thank you, Anna Bolara Šešanta, for generously sharing your knowledge of creating a dream-stocked larder full of wonderful preserves 🧚🏽‍♂️

08/07/2026

wholesome pizza night with the team!

27/06/2026

looking back at the working weeks in May Bolara Šešanta
// got to meet, connect and learn from so many good-hearted people!

17/04/2026

went to Ljubljana's market with my dear friend Charlotte and got inspired by the produce. following was a wholesome (brainstorming and) cooking session. and then we shared our food with more precious friends. 💛🌞💫🧚🏼‍♂️✨

16/04/2026

last year I spent some real quality time at .garden_of_tastes smelling, observing, tasting (and later preserving!) the most beautiful produce.

only gratitude for many early, rainy morning harvests, full-trunk displays, cows blocking the road to the garden and wonderful talks with dear Mateja, the gardener. 💛🌞💫🧚🏼‍♂️✨🌼

13/04/2026

At I got the opportunity to learn from Chef David Žefran and his inspiring approach to Alpine cuisine - one that is deeply rooted in childhood memories, local produce, a profound respect for craftsmanship, and environmentally responsible practices.

I was working closely with Milka's extensive garden - observing and learning about growth, ripeness, and evolving flavours of the produce first-hand, fermenting, while also testing and applying new preservation techniques.

It was deeply inspiring to see the kitchen's attention to the detail and its genuine commitment to low-waste philosophy.

Thank you Chef David and whole Milka Team for all the shared knowledge and moments.

Photo credits: , Identità Golose, myself

15/01/2026

figuring out burek with my sister

07/01/2026

Every Friday is R&D tasting day at Milka. Neža, our garden and fermentation chef, recently brought this buckwheat tempeh to the tasting.

Tempeh is traditionally an Indonesian fermented staple made from cooked soybeans, bound together by a dense, cotton-like mycelium. Ours is made with local buckwheat, one of the most used grains in Slovenian cuisine. Once the starter containing the spores is added, the mixture is spread out and left to ferment for 24 to 36 hours, until a network of white mycelium binds it into a firm cake.

During fermentation, Rhizopus oligosporus completely transforms the buckwheat, developing new flavours and aromas, a distinctive texture, and increased nutritional value. Like all fermentation, its success depends on the conditions we provide: temperature, moisture, aeration, pH, and time.

What we’re tasting now is nutty, slightly mushroomy, and full of potential. It absorbs marinades and sauces beautifully, making it a versatile base we’re excited to keep exploring 👀

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