In the summer of 2011 I had the opportunity to work in a few hotel and restaurant kitchens in and around Semmering, Austria. The cuisine of that region has become very dear to me, mostly because it is centred around pork, cabbage, apples, pastry, cider, dumplings, and beer, which are my seven favourite things.
- Schnitzel
- Homemade Frankfurters
- Styrian Pumpkin Seed Oil
- Goulash
- Spätzle
- Grüner Veltliner and Other Austrian Wines
- Liptauer
- Preßwurst
- Schmalzfleisch
- Schweinsbraten – The Ultimate Ham
- Blunz’n – Austrian Blood Sausage
- Leberkäse
- Potato Salad
- The Hunter’s Cabin
- Beef Liver Dumplings
- Alternative Pork Primals: Belly-Loin Combo
- Serviettenknödel – Austrian Bread Dumplings
- Austrian Coffee Culture
- Fleischknödel – Meat Dumplings
- Würstlstände – Austrian Sausage Stands
- Käsekrainer – Austrian Cheese Sausage
- Austrian Heuriger
- Evergreen Syrup
- Austrian Dinner