Germans bring meaning to ‘comfort food’ with their insatiable appetite for all kinds of meat, but mainly pork, beef, and chicken. They enjoy braising it, and sometimes pan-frying. But their most favoured way to enjoy their meats is in sausage form. The varieties of sausages are almost endless, depending on the combination of meats and spices, and whether it’s smoked, parboiled, or grilled. The Italians and French — countries in which Germany had close associations with — mainly brought in the usage of spice in German cooking. Up until today Germans still continue to carry on using ancient cooking methods such as pickling, producing popular dishes such as pickled herring and sauerkraut.
What to eat?
Brezel: The German word for pretzel, a baked bread commonly eaten as a snack or with side dishes such as slices of cold meat and cheese.
Jagerschnitzel: Thin cutlet of pork served with a mushroom gravy.
Bratwurst: A sausage usually composed of veal, pork, or beef.
Schwarzwalder Kirschtorte: The translation to this is black forest cake that is made with layers of chocolate cake, cherries, and whipped cream before topped with more cream, maraschino cherries, and chocolate shavings.
Where to eat?
73-75 Curtin Street
Mackay Park, Richard Crescent
205 Adams Road
45 Alexander Street
Crows Nest, Sydney
www.stuyvesantshouse.com (Re-opening in December 2015)