Austria is well known for many different types of food – some you will definitely have heard of: strudel, schnitzel, goulash etc. Each region also has specialities they call their own. Though consider that Austria has nine states in a total of 84,000km² (compare that to Australia’s 8 in 7.7million km²) – this means that a dish ‘local’ to one area is very often found in other places too.
I live in the state of Carinthia (Kärnten) and I work in the state of Steiermark (Styria), so I’m familiar with quite a few.
We’ve already talked about Kärntner Reindling, Kärntner Nudeln, Jause and Glundner Käse and this week I’m focusing on Backhendl.
Austria is well known for many different types of food – some you will definitely have heard of: strudel, schnitzel, goulash etc. Each region also has specialities they call their own. Though consider that Austria has nine states in a total of 84,000km² (compare that to Australia’s 8 in 7.7million km²) – this means that a dish ‘local’ to one area is very often found in other places too.
When I was in the Ukraine a few years ago I remember being surprised by how much dill was in everything. Every dish had dill in and on it. Well, it seems that in many countries and cultures there is a ‘spice of choice’. And in Austria, their spice of choice is definitely… cumin.
an aussie in austria 