Chef Biography
Peter Rieberer was born in 1964 and after school, trained as a chef at the Hotel Lowen in Schruns. He then joined the kitchens of the Royal Viking Lines for several years, before returning to Vienna to work under Master Chefs Robert Lammer, and Jörg Wörther and Great Chef Rudi Kellner.
In 1996 he was offered the position of head chef at the extravagant Bar/Restaurant “ZUM GOLDESEL” in the old (1170) castle, Schlosshotel Obermayerhofen. In 1998, the Great Chefs television team showed up to tape Chef Rieberer for their Great Chefs of Austria series for the ORF Television Network in Austria, and for their Great Chefs of the World series for the Discovery Channel.
Recipes
Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce
Print Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce By Great Chefs April 21, 2016 Ingredients Saddle of Lamb, Trimmed – 300 Grams Ground Lamb – 100 Grams Slices of Toasts – 2 Whipping Cream – 2 Tablespoons Egg Yolks – 2 Garlic Salt and Pepper Thyme Seasonal Mushrooms – 100 Grams […]
Tureen of Polenta and Pumpkin Seeds on Bean and Artichoke Salad
Print Tureen of Polenta and Pumpkin Seeds on Bean and Artichoke Salad By Great Chefs April 21, 2016 Ingredients Pumpkinseeds – 50 Grams Pumpkinseed oil – 2 Tablespoons Milk – 1/8 Liter Cream – 1/8 Liter Butter – 1 Teaspoon Garlic Clove – 1/2 Rosemary – 1 Sprig Thyme – 1 Sprig Salt & Pepper […]
Shrimp and Corn Tamales
Serving: 10 Print Shrimp and Corn Tamales By Great Chefs April 24, 2014 Tamales in real corn husks are cut open so their filling spreads onto the plates. Seared shrimp in garlic cream sauce with fresh corn kernels and cilantro are spooned over the filling, adding that “something extra.” Ingredients Garlic Clove – 6, roasted […]
Ancho-rubbed Game Hens with Sweet Potato Gratin and Cranberry-Apricot Relish
Serving: 4 Print Ancho-rubbed Game Hens with Sweet Potato Gratin and Cranberry-Apricot Relish By Great Chefs February 2, 2014 Ancho chilies give color as well as flavor to this dish. The combination of pan-frying and baking leaves the hens moist and tender, while the crust is crisp. Bobby Flay serves this dish with Cranberry-Apricot Relish […]
Grilled Swordfish Tostada
Serving: 6 Print Grilled Swordfish Tostada By Great Chefs February 2, 2014 Seared swordfish, avocado vinaigrette, and black bean-mango salsa take a tostada to a new height. Dilute the lemon with water and quickly dip the avocado slices after each cut to prevent browning. Ingredients Peanut Oil – 2 cups Corn tortillas – Six 4-inch […]