Fruits of work we like: Johannis Sirup was awarded “Ecological product of the Belearics 2017.” Johannis is a new line of ecological food products based on carob beans from Mallorca. Oliver Brenneisen has been instrumental in the creation of the brand for the client Es Garrover de Mallorca, directed by Juana Verger.
The initial line-up includes: Johannis polvo, a classical carob powder, a sweet flour type alternative to cacao. Johannis Sirope a natural sweetener and Johannis Crema, a breakfast spread with almond flour, oliver oil and coconut sugar.
A culinary travel around the world where art and science merge with fine photography.
The 7CONTINENTS concept uses the female body as a symbol of the earth and fertility. The body of artist Icon Zar is the canvas for each of the seven pictures in the series represents one continent. Each frame is our interpretation of the essence of each continent’s variety, its various different ethnic and linguistic groups, differences of culture. These are the roots from which we started in the adoption of our decisions. The artistic intend is the visualisation of the nutritional DNA of each continent. 7CONTINENTS is a nouveau combination of art, science, haute cuisine and fine photography.
Miguel Sanchez Romera, (Barcelona/New York/China), one part neurologist, one part Michelin-starred chef, celebrated outsider, was at the origins of the spanish gastronomic revolution. Dr Romera and now brings his “neurogastronomia” philosophy into the 7CONTINENTS project, introducing his true food for thought.
Oliver Brenneisen, international freelance photographer based in Mallorca has worked with the best chefs in the world and gourmet food producers for many years. His photographs have won multiple awards and are published worldwide.
Icon Zar, Russian born artist from Moscow is the initiator and model for this project. Brought up in Soviet regime and land of anti-capitalism and no-freedom of choice or movements she was instinctively attracted to strong and vivid colors, brands, advertising as well as logos and she adores megacities. For 7CONTINENTS, Icon Zar applies her painting technic “TRIGGER SU”, which appear in some of the continent as background and geological base. From this triangular perspective, 7CONTINENTS unites a view on global essential taste, color codes and the culinary roots of each continent.
New photo reportage by Oliver Brenneisen Photo published in ADAC Reisemagazin. This bi-monthly, mono-thematic travel magazine is published by ADAC Verlag, the publishing arm of Allgemeiner Deutscher Automobil-Club e.V., Germany’s and Europe’s largest automobile club, with 16 million members.
For this assignment I was colaborating with the writer Merten Worthmann. We were spending one week in the Osona region producing this splendid 10-page reportage. Osona is the area around the city of Vic, about one hour north of Barcelona. Driving up and down this mountainous region on our culinary tour, we met some great people with lots of interesting things to tell. People we met: Ignasi Camps of Ca l’Ignasi, Nanu Jubany of Can Jubany, Toni Sala of Fonda Sala, Joan Reniu of Ca l’U.
I loved the topic of this assignment, a perfect match. For quite a while now I am very interested in this “terroir food” thing of fresh local and seasonal ingredients transformed into culinary pleasures. Slow Food follows a very similar approach and this low-mileage food is becoming more and more fashionable with even the most glamourous chefs finally starting to think “organic”. A great meal does not require its ingredients to be air-frighted from the most exotic locations. In many regions nature offers everything needed for the perfect dinner just in front of the kitchen door.
We work working along the members of the local gastronomic association “Cuina Osona” (Osona cooking), a group of local chefs in the Osona region, promoting their local fare. Osona is about earthy ingredients, pork meat, mushrooms, truffles and so on. The Costa Brava is not far and this is noticeable in the fact of recipes including seafood and fish blending with ingredients from the forest, something typical for the catalan cuisine.
As pork plays a dominant role in the local fare, we where trying hard to find some happy pigs to photograph and include them in our reportage. Surprisingly, we were not able to find any farm which allowed out us in and see their life stock. Why’s that, something to hide at animal farm?