Following on from last week’s post about the foods I’m missing from Oz, it wouldn’t be fair if I didn’t also share a little about some of the amazing foods in Austria that can’t readily be found in Oz.
So here’s just a selection… my top 5… oh I mean 6 🙂
1. Apple Strudel
Even before I moved here, this was one of my favourite desserts of all time. In every café and restaurant it seems that apple or topfen (sweet cheese) strudel is on the menu. Served with vanilla sauce (basically runny custard) there’s not much that beats it. Thomas’s mum makes a mean strudel and knows how much I love it. So sometimes, if she hears I’m not feeling well, apple strudel will randomly turn up on my doorstep. Hooray!
My favourite Austrian dessert next to strudel, Kaiserschmarrn is basically pancake batter (but think small clumps rather than whole pancakes) topped with icing sugar and fruit sauce. With my simple tastes this is one of the best things I’ve found. A must-try if you’re ever in Austria.
3. Milka Chocolate
I’m not a huge chocolate fan, but Milka, with its milky sweetness has always been an exception. It’s Austrian-made and it’s everywhere! Not just chocolate blocks in many flavours, but cookies, moulded shapes, chocolate bars and much more. Cadbury is still my favourite but the Milka does lessen the blow a little.
Obviously one of their most well-known dishes… and boy do they do it well. Even the dodgy little café/restaurants do a good job and if you go to a great place – wow! They keep it simple, serving with a lemon wedge and cranberry sauce. It’s light, it’s fluffy and it’s delicious.
5. Pumpkinseed Oil
I actually found this in an IGA in Melbourne on one of my trips home… however as far as I know very few people actually buy it. This stuff is a great alternative to olive oil and is (from what I’ve read) just as healthy. The taste is unique and delicious. They swamp salads in it here, giving them a sweet, nutty flavour that turns your mouth green if you’re not careful!
6. Elder Flower
Though I’m sure it’s available in other parts of the world, it seems they’re mad for it here. It grows wild and when it’s in season Thomas’s Dad is sent on a mission to collect as much as possible, which is then pressed into syrup for cordial to last the rest of the year. You can get elder-flavoured everything: they put it in their desserts, their Prosecco, their snacks… sweet and fruity and delicious.
Three times a year I catch a bus up to the tourist-trap that is Hahndorf (a town in SA founded by Germans), to spend $5 on a ppiddling-small can of that stuff.
The taste of my childhood.