Berlin photographer Claudia Gödke has a talent for photography and for exceptional dishes, so she was immediately fired up by the suggestion to create a deluxe picnic. The result is a beautiful photo-series for KPM WEISS Magazine, with five wonderfully light recipe ideas and lots of inspiration for eating outdoors - and of course, a stunning showcase of fine KPM tableware in an atypical setting.

Nature provides a beautiful backdrop at the Krossinsee, just 40 minutes by car from Berlin-Mitte.
Tomato galette with onion confit

Preparation time: 1.5 hours

Short pastry with rosemary and parmesan: 250g spelt flour type 630, 1/2 teaspoon salt, 15g Parmesan cheese (finely grated), 1 teaspoon rosemary (finely chopped), 1 egg, 1 egg yolk, 250g butter (room temperature), 1 tablespoon milk or almond milk, 1 teaspoon linseed (optional).

Onion confit: 200g shallots, 1 tablespoon olive oil, 2 tablespoons cane sugar, 50ml red wine, 50ml balsamic vinegar, salt, pepper.

After baking: 50 g goat cheese or feta (crumbled), 5 tomatoes (sliced, different varieties; e.g. 1 ox heart tomato, 2 green tomatoes, 2 yellow tomatoes), olive oil, watercress, coarse sea salt

Peach and thyme syrup with honey

Preparation time: 30 minutes

Ingredients: 350g peaches, 250ml water, 170g honey, 5 sprigs thyme, juice of one lemon

1. Cut the peaches in half and stone them. Cut the flesh (with skin) into small cubes.
2. Put all ingredients in a medium sized pot, heat slowly and bring to the boil. Let the syrup boil for about 15 minutes until the peaches are very soft.
3. Pour the syrup through a sieve and into a clean bottle while still hot. The syrup keeps refrigerated for about 2-3 weeks.

For a refreshing summer drink or an aperitif, top up 2 tablespoons of the syrup with sparkling wine, champagne or tonic water. Garnish with mint, berries and ice cubes.

Advocaat-poppy seed cake with lemon curd, blueberries and cream cheese frosting

Preparation time: 2 hours

Advocaat poppy-seed cake: 6 eggs, 250g icing sugar, 250g flour, 1 sachet baking powder, 2 tablespoons poppy seeds, 1 pinch of salt, 125 ml vegetable oil, 250 ml advocaat. All ingredients should be at room temperature.

Filling: 200g lemon curd or orange marmalade, 125g blueberries (washed and drained).

Cream cheese frosting: 150g butter (room temperature), 100g icing sugar, pulp of a vanilla pod, 240g cream cheese, 1 shot Amaretto (optional)

Read the full article, including complete recipes and preparation tips, in KPM WEISS Magazine issue no. 02.

  • Green fern on the jetty of the Krossinsee
  • Baguette topped with goat cheese and figs
  • KPM tableware from the KURLAND series draped on a red picnic blanket on the jetty
  • Marinated goat cheese arranged in a pot
  • Two white swans in the water beside the jetty
  • Peaches on a Kurland plate from KPM
  • Close-up of a teapot from the KURLAND collection by KPM on a red picnic blanket on the jetty
  • Shortbread on KPM KURLAND porcelain

Cover of the KPM magazine WEISS 2018
Shaping the whole story WEISS Nr. 02

For the Königliche Porzellan-Manufaktur (Royal Porcelain Manufacturing) Berlin, Storyboard created an elegant, sophisticated magazine: WEISS. It combines company history and product presentations with personal insights, conveying the values of a traditional company, while portraying KPM's contemporary progress. The second issue of WEISS was designed with an entirely black cover.