You only see what you know (Goethe)
Today I took my first lesson in cooking. For that purpose four journalists/bloggers and me visited the restaurant Kitchen 12 in Graz. This restaurant owned by Ferdinand Hladik offers not only warm meals and good wines but also cooking lessons for groups up to 30 persons.
At the Kaiser-Josef-Markt – the oldest farmer market of Graz – I saw this offer for McIntosh apples. Well, the spelling on this label is wrong but the story of these apples is interesting. I was told the famous computer model Apple Macintosh is named after this apple but for legal reasons they had to add an ‘a’ in the Mc.
On a tour through Graz guided by the Graz Guides I had this selection of Styrian delicacies at the restaurant Eckstein. By the way did you know that Graz is also known as Austria’s Capital of Culinary Delights?
One reason to visit the restaurant of Hotel Klammstein was the ‘Pfandlwoche’. In this period the restaurant offered especially dishes served in pans (‘Pfandl’). I had a pan with mushrooms and dumplings. The owner of the restaurant told me the mushrooms were collected in the woods around the hotel.
At the restaurant of Hotel Klammstein, I tried nettle soup as a starter. It was a great alternative to all these noodle soups you often get in rural areas. The hotel owner told me that she collects the stinging nettle at certain places around the hotel.
‘Big’ surprise at a Heuriger in Burgenland: At the Schnitzelheuriger Posch, I got this large portion of Tafelspitz. It is a traditional Austrian dish made of beef.
One of my most favourite dishes in Styria: An egg dish with Styrian pumpkin seed oil. What dishes with Styrian pumpkin seed oil have you already tried?
Me and the ‘Ölkuh’. By pounding a wedge into this traditional tool the pumpkin seeds stored in the two plates of bright wood get pressed and delicious pumpkin seed oil drops into the bowl below.
On my tour through Styria I came across a tool named ‘Ölkuh’ (literally translated: Oil cow). This is a traditional tool to produce pumpkin seed oil in my home region Styria. Have a look how to use such a ‘Ölkuh’.
Lunchtime in Bonn! At the Restaurant Bönnsch, we got in touch with these special-shaped glasses.
For lunch I had a Rhineland speciality: ‘Rheinische Dicke Bohnen’. From the menu: ‘Mit Bohnenkraut abgeschmeckt, mit gebratenen Kasselerscheiben in einer Thymiansauce serviert, als Beilage servieren wir knusprige Bratkartoffel’
On my way to Podersdorf I had breakfast at Mole West, a stylish restaurant at the shores of Neusiedlersee Lake. I had scrambled eggs with dried tomatoes and Grana Padano. Scrambled eggs are one of my most favourite dishes for breakfast. What about you?
I had known Nuremberg is famous for its Lebkuchen but I was surprised how many sorts of bread this bread store (Feinkost Nikolaus Schwarz) is offering. Amazing how different the outer crusts and the crumbles of each loaf look like. And yes, I always love a good piece of bread. What about you?