At the Schreiber Inn (Gasthaus Schreiber) next to the former railway station of Poysdorf I had some greaves dumplings with Veltliner sauerkraut for lunch. Poysdorf is known for vineyards full of Green Veltliner so you will often see Veltliner Sauerkraut in the menus of local gastronomy.
A delicacy of Portorož is the salt-flower cake (Torta Solni cvet). Portorož is known for the Sečovlje Saltworks (Sečoveljske soline) where salt is still produced in a traditional way. The depicted cake I had at the Café Central, a café of the LifeClass Hotels & Spa.
At the Alexanderhütte, a hut high over Millstatt Lake (Millstättersee) I had this faboulous cheese platter with a glass of elderberries sirup. All the cheese was made by an alpine diary attached to the hut. In Austria there are many alpine diaries where dairy(wo)men take care for the cows and produce such cheese and butter the whole summer round.
At the Kocbek oil mill I had the chance to taste products of pumpkin seeds produced by Gorazd Kocbek and his team. I was especially impressed by the roulades depicted above. Kocbek used pumpkin seeds instead of flour for creating these tasty pieces of dessert.
A traditional Thuringian dish are beef-rouladen served with red cabbage, Thuringian dumblings, and some gravy for pouring over the meat. The Thuringian dumblings (Thüringer Klöße) are made of potatoes generally filled with croutons.
At a cooking class in the rooms of the event resort Scalaria, I was told by the Gault et Millau awarded chef Joachim Gradwohl and his partner Lilli Kolar (‘Lillifee’) how to prepare fish or to do some simpler things like creating ravioli.
Following a guided tour through Weingut Gager, a winery in Deutschkreutz, I joined a tasting in the salesroom of the winery. After having several tastings in old vaults it was a pleasant variation to sit at a modern table in a stylish room.
The Genussmeile is an event which takes place every fall in the Thermenregion Wienerwald, an area south of Vienna. On that event one can walk along a wining and dining trail right in the vineyards between Mödling and Bad Vöslau.
During summer 2013 the organization Steirisches Kürbiskernöl g.g.A. (Styrian Pumpkin Seed Oil P.D.O.) offers a tasting for pumpkin seed oil in a traditional restaurant of Graz. Opposite to other tastings of products, this event doesn’t present different types of pumpkin seed oil for selling but explain the difference between Styrian pumpkin seed oil and other oils from abroad.
A compilation of starters which are common in the Austrian region Mostviertel (from left to right): Räucherforelle (smoked trout), Sulz (cured meat in gelatine), Schafkäse (sheep milk cheese), Grammelschmalz (lard with greaves) and Karreespeck (back fat).