Julius Bienert

Julius Bienert (Palma de Mallorca, 1979) is a Spanish chef, writer and TV presenter of German descent. When he was only seventeen, he knew that cooking was his thing, and he went to Zarautz to study at Karlos Arguiñano’s school. He has spent much of his professional career at Canal Cocina, presenting a variety of shows, most recently one dedicated to seafood. He also runs the restaurant Bacai in Valencia. 

Here are his “Top 5”:

  

OLIVE OIL

The liquid gold of gastronomy, essential in my kitchen and pantry. I usually have several bottles of different types, regions and varieties. I love it at all times of the day: breakfast, brunch, lunch, snack and dinner. For cooking or raw. Without it, I’m not myself.

COFFEE  

I don’t understand waking up without the aroma of freshly ground coffee. I love having variety, just as I do with olive oil, and I usually like to experiment with different types and origins. I especially like coffee from Brazil and Colombia. Also, African ones.

POTATOES

If I were given a choice of one product to take with me to a desert island, it would be, without a doubt, potatoes. They are so delicious! Boiled, fried, roasted, mashed… In stews, salads, as a side dish, or as the star of a dish… Anyone who doesn’t like potatoes can’t be trusted. 

  

EGGS

To go with those desert island potatoes, what could be better than eggs? Fried, scrambled, in an omelette, boiled or poached… There are countless ways to cook them. They’re a delicacy packed with essential nutrients. I absolutely love them.

CHEESE

I’ve loved cheese since I was very young; to me, it’s a delicacy. There always has to be some in my fridge, mainly from my own country, but I also try varieties from abroad… If you want to win me over, you have to do it with a good cheese board.