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so, let’s keep it short&simple: a few days ago I had the chance to attend the workshop ‘crafting an image’ with and by Vanessa Rees here in berlin.

[insert super detailed and way too long text about how much I like her work because it’s so cool and badass here]

we had a blast, I got to meet a bunch of super creative and inspiring women, and of course I brought my camera along.

foodstyling extraordinaire by Audrey Cosson



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sea salt feature and recipes for sisterMAG°25

foodstyling/styling/recipes/professional hand modelling by Audrey Cosson

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last week I had a fantastic dinner at Lode&Stijn in Kreuzberg.

Instead of a way too long text about why it’s so lovely, the excellent food and extremely nice owners&staff I’ll just say: go there. you won’t regret it.

that being said, I was lucky to leave the restaurant with one of their bread loafs and made some open faced sandwiches yesterday – inspired by lode&stijns use of radishes and fresh herbs.

here’s the recipe. (yup, it’s a no brainer):

cut up some delicious bread, slather it with butter, thinly slice some radishes, puree a handful of arugula and mint with olive oil/lemon juice/salt/pepper and throw everything together. top it with salt, black pepper and lemon zest. best served with your favourite beer. cheers!


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Hallmann&Klee – a new little gem in neukölln

breathtakingly beautiful interior, amazing food (so much love for the pancakes) and a lovely selection of ceramics they serve their food on. (think house doctor, ferm living, serax et cetera…)

definitely worth a visit if you’re around.

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glutenfree, baked donuts aka “the donut cake”.

vanilla donuts, white&dark chocolate, freeze dried strawberries

thanks for being my hand model, Martina!

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recipes and photos for sisterMAG°23

styling by Rike Janke

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photos for tea exclusive

foodstyling by Janek Sprachta

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strawberry&rhubarb crumble (glutenfree/vegan)


  • 500 g rhubarb, peeled and cut into 3-4cm long pieces
  • 400 g strawberries, cut into thick slices
  • ginger, about 3cm, grated
  • juice & zest of a lemon
  • 200 g vegan butter OR regular butter, room temperature
  • 13 tbsp brown sugar (6 tbsp for the rhubarb&strawberries / 7 for the crumbs)
  • 75 g ground almonds
  • 100 g glutenfree flakes (a mix of rice flakes, millet flakes and buckwheat flakes) OR rolled oats
  • the pulp of 1 vanilla bean
  • pinch of salt
  1. preheat your oven to 180°C.
  2. in a large bowl toss together 6 tbsp brown sugar, lemon juice, lemon zest, grated ginger and the rhubarb. set aside for 10-20 minutes. carefully fold in the strawberries and pour the rhubarb-strawberry-mix into an ovenproof dish.
  3. don’t bother washing your mixing bowl and just add all the ingredients and use your hands to mix until combined.
  4. crumble the mixture evenly over the rhubarb and strawberries.
  5. bake until the crumble is bubbly and golden brown (about 30-40 minutes)
  6. let cool for a few minutes and serve with vanilla ice cream, greek yoghurt, vanilla sauce or egg liqueur.

this crumble is seriously delicious and I’m truly happy about this recipe.

let me know if you give it a try and feel free to use any kind of fruit you’d like!