A menu to celebrate | V-ZUG Australia
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A menu to celebrate

This year marks 111 years since V-ZUG’s foundation. To celebrate this unique anniversary, we’ve decided to prepare a special menu, collaboratively created by some of the most inspiring Swiss chefs and influenced by our country’s heritage.

Round wooden table with chairs in an elegantly designed dining room

As a company that manufactures kitchen appliances, we understand the importance of food in our lives and for our planet as a whole. That’s why all the recipes in this menu ensure the best quality. Plus they are healthy, easy to prepare and, of course, very special. As every day should be.

  • Sorrel tartlets with a cucumber drink by Silvio Germann

    When Silvio Germann used to play outside as a child, he would pick sorrel and eat it on the spot. This sweet memory is relived in this dish, a starter that refreshes and stimulates the palate thanks to the acidity of the cucumber and sorrel, recalling the atmosphere of a Swiss garden in spring.
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  • Carrot and chermoula tartare with emmer gremolata by Zizi Hattab

    Zizi Hattab transforms a simple carrot tartare into a dish that reflects her own identity. Chermoula, green olives and lemon zest add some North African flair to the recipe, while hemp seeds from a local regional plant are a source of Omega-3 and fatty acids. The result is both healthy and delicious.
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  • White asparagus with lemon confit and beurre blanc by Dominik Hartmann

    Dominik Hartmann experiments with one of the most versatile Swiss spring vegetables: asparagus. He plays with the acidity of lemon to balance out the beurre blanc, creating a light and refreshing dish. The secret? Make your own tarragon oil and vegetable stock and buy in-season vegetables from local organic farmers.
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  • Miso gnocchi with spinach and spring onion hollandaise by Tanja Grandits

    An extraordinarily tasty and eclectic vegetarian dish that works both as a starter and as a main course, for special occasions and for everyday meals. Spinach plays a starring role among the select few simple ingredients. Tanja Grandits reveres this leafy green and uses it for everything, even morning smoothies.
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  • Rhubarb dessert by Andreas Caminada

    Andreas Caminada has conceived a unique dessert in which rhubarb is interpreted in a multitude of ways before being combined with a signature twist. In his hands, a plant that grows spontaneously in his garden becomes an ice cream, a juice and a compote, all creating a typical, sophisticated Caminada dish.
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About the chefs

Cook in modern kitchen sprinkling flour on a work surface with rolling pin and bowl

Silvio Germann

In 2012, after his training, Silvio Germann moved to Schloss Schauenstein in Fürstenau, where Andreas Caminada became his mentor and chef. After a notable stint at the D.O.M. restaurant in São Paulo with Brazilian chef Alex Atala, and earning two Michelin stars as the head chef of IGNIV Bad Ragaz, in 2022 he took over the Mammertsberg in Freidorf as head chef and host. He won Chef of the Year in 2023, and was also awarded two Michelin stars and 18 Gault Millau points.

Person in modern kitchen with bowls preparing ingredients.

Zizi Hattab

Zineb “Zizi”Hattab owns and operates three restaurants in Zurich: KLE, the only female-owned vegan restaurant in the world with a Michelin star, DAR, a Moroccan-Spanish restaurant with a green Michelin star, and COR, a Wine & Pintxo Bar. She was featured on The 50 Next list as one of the most influential professionals in the world for being an advocate for the destigmatisation of veganism and breaking with gender bias and stereotypes in the world of gastronomy.

Chef prepares ingredients in a professional kitchen

Dominik Hartmann

Dominik Hartmann was born and raised in Rickenbach, near Schwyz. This is also where he runs the restaurant Magdalena. A trained pastry chef and confectioner, he refined his skills with top Swiss chefs Andreas Caminada and Fabian Fuchs. In 2021, at age 29, he was awarded 17 points by GaultMillau while the Michelin Guide awarded his restaurant two stars, just eight months after it opened.

Modern kitchen with preparation of fresh herbs and kitchen utensils in the foreground

Tanja Grandits

Tanja Grandits opened her first restaurant in 2001, after having trained as a chef in Germany, London and the South of France. Seven years later, she took over the Restaurant Stucki in Basel, awarded with two Michelin stars in 2016 and 19 GaultMillau points in 2019. Born and raised in Germany, in 2023 Grandits became a full Swiss citizen and was awarded the Bundesverdienstkreuz for her "outstanding commitment as a culinary ambassador."

Man in a modern kitchen preparing fresh ingredients for a dish.

Andreas Caminada

In 2003 Andreas Caminada opened Schloss Schauenstein, a restaurant and hotel in a 17th century castle. It has three Michelin stars, 19 GaultMillau points and has been included on the World’s 50 Best restaurants list since 2011. Andreas Caminada’s world includes Casa Caminada, a guest house and restaurant with local specialities, as well as OZ, (one Michelin star). Also under his leadership are Mammertsberg (two Michelin stars, 18 GaultMillau points), as well as four IGNIV restaurants in Switzerland, Bangkok and Andermatt (late 2024).

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