From Saturday

Guest trade fair treats its visitors to alcohol-free food

Nobody can make cocktails like him: world champion Mario Hofferer.

(Bild: Tschepp Markus)

Relaxed networking is not the main focus for these three patissiers at "Alles für den Gast" at the exhibition center. Luise Grottenthaler, Benjamin Sellemond and Celestina Bengui will be competing for the title in the "Compote Complot" patisserie competition on the main stage in the Salzburgarena on Sunday.

 "I love the challenge and the creativity that I can live out," says a delighted Benjamin. He won over the jury in the preliminary round with a dessert made from Original Beans chocolate, KOA flakes and Boiron white peach puree.

In the final, fellow contestant Celestina is backing her former colleague Stefan Howells - he is head patissier at Hangar-7's Ikarus, but he can't intervene much: he is only an assistant. Luise is certain: "You can't have the perfect dessert without chocolate!"

They stormed into the final: Luise Grottenthaler, Celestina Bengui and Benjamin Sellemond (from left to right)

(Bild: dreamshappen.at)

This year, the world of beverages is completely devoid of anything else: A large "No & Low Alcohol Area" can be found there this year. The program even includes separate workshops for non-alcoholic cocktails. In culinary terms, organic vegan cuisine remains in high demand.

A dedicated start-up area gives young entrepreneurs the opportunity to present their innovations to the public at the trade fair. The largest gastronomy and hotel trade fair in the Danube-Alpine-Adriatic region is expecting around 35,000 visitors again this year from November 9 to 13.