This year\u2019s first workshop organized by StoryGourmet, a magazine dedicated to food and drink, was held in the culinary practicum of Aspira College.<\/p>\n
Under the guidance of chef Nik\u0161a Boban<\/strong>, the participants cooked three extremely tasty dishes in three hours: as an appetizer they made tuna and asparagus in saura with roasted cherry tomatoes, as the main dish caramelized fennel risotto with octopus, red wine reduction and hard cheese cream, and for dessert they prepared Melba pears (pears poached in sparkling wine with raspberry sauce, vanilla ice cream and cottage cheese foam).<\/p>\n We cooked and had fun while following all epidemiological measures and the entertainment team in the kitchen consisted of: food bloggers Sandra Ron\u010devi\u0107<\/strong> and Mile Butorac<\/strong>, actress Katarina Madirazza, chef Niksa Boban, editor-in-chief of StoryGourmet Emina Basara<\/strong>, marketing manager at Agrolaguna Mia Vukdragovic<\/strong>, blogger Sonja Kova\u010d<\/strong>, PR agent Ines Preindl Radi\u0161i\u0107<\/strong>, Head of Purchasing at Agrolaguna Martina Klari\u0107<\/strong> and Agrolaguna Sales Representative in Zagreb Dragan Krivi\u010di\u0107.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" This year\u2019s first workshop organized by StoryGourmet, a magazine dedicated to food and drink, was held in the culinary practicum of Aspira College. Under the guidance of chef Nik\u0161a Boban, the participants cooked three extremely tasty dishes in three hours: as an appetizer they made tuna and asparagus in saura with roasted cherry tomatoes, as…<\/p>\n","protected":false},"author":1,"featured_media":2315,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"yoast_head":"\n