Spanish olive oil is fresh and rich. It has a deep aroma and flavor, so just pouring it over tofu paste will give it a taste that is a cut above the ordinary.

The pizza dough is made with pizza crust from the supermarket. A generous drizzle of Estonian honey is delicious!

Danish pork belly is light and tender, making it a sumptuous and plentiful dish. The sweet and spicy seasoning makes this a menu item that goes well with rice.

Baked Cypriot Halloumi cheese PDO is accented with olives and mini-tomatoes. The sweetness of the Croatian Organic fig jam complements the Danish Danablu PGI. Both dishes are easy to make and will be very popular at Apero.

A crown-shaped baked pastry made with German Lübecker Marzipan PGI, rich in almond flavour. It is also a perfect dessert for gatherings when served with fresh fruit.

German rye bread is characterized by its rye aroma and moderate acidity. When baked chicken breast with a generous amount of rye bread, you can enjoy the aroma of the rye. When rubbing the chicken breast with the salted koji, use a plastic bag to ensure that it is evenly coated.

Austrian Berry Jam is a jam full of fruit. The rich fruit flavour gives the light pannacotta made with soya milk an elegant taste!

Enjoy the Irish grass-fed beef with a tender but light flavour as a beef fillet tataki, finished with a Japanese plum sauce.        
 

The rich sunflower seeds have a thicker taste when made into a paste. The texture can also be enjoyed by topping it directly at the end. This recipe is a great way to enjoy sunflower seeds. It is also recommended for prep meals and freeze in small quantities.        
 

Mix the gently sweet and tasty tomato sauce with ponzu vinegar and olive oil together. Spread a generous amount of sauce on a serving dish and serve with thinly sliced sea bream.        
 

The delicate spring-like flavour of Udo is gently mixed with the rich and unique taste of Spanish Jamon de Teruel. You will enjoy a contrast in textures between crispy Udo and the not too oily but tender and fatty Jamon.

Crunchy, peppery Japanese daikon is the perfect match for tender grass-fed oxtail from Austria in this hearty soup. The Portuguese virgin olive oil brings out the best of all the ingredients, helping their flavours to shine through.

This is a quick and easy lunch dish that mixes sweet, ginger-scented rice with tasty namaribushi bonito and nuggets of just-melting Gouda cheese.

This salad combines the tangy bite of vinegar-cured fresh mackerel with a rich dressing made from fruity Spanish olive oil and creamy fromage frais.

The salty taste of Danablu (Danish blue cheese) matches really well with juicy domestic beef. Hot wasabi greens add an accent. This is a stylish beef recipe perfect for summer – the rich and complex flavour of Danablu really stimulates the appetite.

Add a bitter-sweet twist to a classic frozen dessert. Limoncello is a famous Italian liqueur made from lemon zest, which matches beautifully with refreshing and stimulating Japanese peppercorns. A sweet summer treat for adults.

Soba Sushi made with buckwheat noodles wrapped with Jambon de Bayonne (PGI) cured ham from France and a Soboro egg with Gouda Holland from Netherlands makes for a beautiful looking dish. Fresh white asparagus from Spain, Esparragos Blancos De Navarra (PGI), accents the texture of the dish.

The ingredients from 13 unique EU countries, such as smooth cream cheese from Denmark and speck from Austria with its condensed flavour, are delicious eaten on their own, and combined with Japanese tofu to create a well-balanced taste. Deep-fry the tofu in richly flavoured Italian extra virgin olive oil Monte Etna (PDO) and serve with a sprinkling of sweet carob powder from Cyprus.

Feta cheese from Greece, which has a strong and unique flavour, and dried plums are combined with creamy whipped cream from Belgium to create a refreshing dessert. Crunchy crumble made with ground almond from Spain and flour from France is the final topping.