Austrian Cuisine (sterreichische Kche)

Austria Cuisine is a consequence of its history as a multinational empire, where

different kinds of cultures contributed their very own variations. The Habsburg
Empire stretched from the borders of Imperial Russia to the Adriatic and
consisted of more than 10 nationalities with over 51 million people speaking 16
different languages. Within the last 7 centuries, the regions Habsburg rule
extended over Switzerland, Alsace, Burgundy, Spain, Holland, Bohemia, Moravia,
Slovakia, Poland, Hungary, Croatia, Slovenia and Italy. All of which have
influenced Austria's cuisine in their own way. Austrian cuisine is most often
associated with Viennese cuisine but there are significant regional variations
such as cuisine from Lower Austria, Burgenland, Sytria, Corinthian, Upper
Austria, Salzburg, Tyrol and Vorarlburg. Three examples of Austrian famous
dishes are Sacher torte, Tafelspitz and Wiener Apfelstrudel.

1. Sacher torte

This chocolate cake is said to be invented in Vienna by Chef Franz Sacher in 1832
for Prince Wenzel von Metternich and Metternichs important guests. Metternichs
personal chef who was supposed to create the special desserts for them at that
time was ill and the task was given to Franz Sacher during Sachers second year
of training in the Metternich's kitchen. The guests were very pleased with the
cake created by Sacher.
After Sacher completed his training as a chef, he opened a specialty delicatessen
and wine shop in his hometown in Vienna. His eldest son, Eduard carried on his
culinary legacy. Eduard completed his training in Vienna with the Royal and
Imperial pastry Chef at the Demel Bakery and Chocolatier. At this time, Eduard
improved his fathers recipe and developed the cake into its current form today
which was first served at the Demel and later at the Hotel Sacher founded by
Eduard in 1876. Since then, the cake remains among the most well-known
culinary specialties of Vienna.
There were trademark issues over the use of the label "The Original Sacher
Torte" developed between Hotel Sacher and Demel bakery in the early decades
of the twentieth century. This led to an agreement that gave Hotel Sacher the

rights to use "The Original Sachertorte" label and gave Demel the rights to
decorate its cakes with a triangular seal that labelled Eduard-Sacher-Torte.
The basis of the entire confection is a chocolate cake, thinly coated by hand with
best-quality apricot jam. The chocolate icing on top of it is the eminence feature.
It tastes best with a portion of unsweetened whipped cream.
The Original Sacher Torte is produced according to the original recipe which is a
well-kept secret known only to confectioners at Hotel Sacher in Vienna.
The link to the recipe: http://www.austria.info/uk/austrian-cuisine/sacher-torte1561460.html

2. Tafelspitz

Tafelspitz is a Viennese traditional boiled beef and considered to be the national

dish of Austria. In the Middle Ages, it held great significance for the menu of all
social classes within the Viennas community. Cattle could be easily taken to
Vienna from the breeding grounds during that time such as from Hungary,
Galicia, Marchfeld etc. which was a major advantage compared to short-legged
animals such as pigs and sheep since the corresponding transportation
possibilities did not yet exist. The Viennese City Council did not yet differentiate
among the various cuts of meat when determining prices in the middle of the
16th century; only the highly valued parts such as tenderloin or sirloin traded at
higher prices. The meat was mostly boiled since people then also obtained the
beef soup as an appetizer. Beef was thereby affordable for the majority of
Viennese.
Based on historical records as far back as 1836, shows that boiled beef could be
found on the imperial familys menu every day. Emperor of Austria, Franz Joseph I
declared that the boiled beef was his favourite meal and during this time, the
Tafelspitz gained its prime in popularity. The boiled beef had to be served to him
every day except on fasting days. His wife, Empress Elisabeth also favoured this
dish. The beef soup, with its numerous combinations of ingredients, which came
about while boiling the beef, was likewise favoured by the imperial couple.
The popularity of beef in Vienna can be determined by an account written by a
traveller, In the meat pots of Vienna, Viennese beef is prepared; that unique,
delicious, tender, juicy, matchless, superb, beloved, longed-for Viennese beef." A

century later, Joseph Wechsberg, the Old Austrian essayist and gourmet, wrote
in Vienna, a person who couldnt talk learnedly about at least a dozen different
cuts of boiled beef didn't belong, no matter how much money he'd made or if the
Kaiser had awarded him the title of Hofrat (court councillor) or Kommerzialrat.
Vienna achieved a unique international position early on with the typical small
cuts of beef. Among the many beef delicacies, it is undoubtedly the Tafelspitz
that has gained the greatest fame. Good-quality beef, a few vegetables, aromatic
spices and plenty of water to cook in are the vital ingredients for this most
typical Viennese meal. One of the actual secrets of the exceptional success of
boiled beef or Tafelspitz in Vienna has always been the variety of side dishes
such as mashed potatoes, deep-fried cauliflower, macaroni, apple horseradish,
chive sauce, horseradish bread sauce, green beans with dill, romaine lettuce with
peas, cream spinach, cream kohlrabi, pumpkin, as well as roasted potatoes.
Slices of bone marrow which have been boiled along with the main dish are also
often added.
The link to the recipe: http://www.austria.info/uk/austrian-cuisine/tafelspitz1561278.html

3. Wiener Apfelstrudel

The Apfelstrudel or Apple Strudel was the favourite dessert of Empress Sisi and
Crown Prince Rudolf and it is considered to be the national dish of Austria.Strudel
is most often linked with Austrian cuisine but is also a traditional pastry in the
areas previously owned by the Austro-Hungarian empire. Apfelstrudel is the most
broadly known form of strudel in these countries. The oldest Strudel recipe is
from 1696, a handwritten recipe at the Wiener Stadtbibliothek, The Vienna City
and State Library.
The strudel gained popularity in the 18 th century through the Habsburg Empire
(1278-1780). Strudel is linked to the Ottoman Empires pastry baklava and came
to Austria via Turkish to Hungarian and Hungarian to Austrian. The baklava
requires thin dough, a method likely honed by either the Greeks or the
Ottomans. The pastries made with this type of dough are called filo pastries. The
pastries are popular in the Balkans and the Middle East. It is very likely that the
method behind the filo pastries arrived to Central Europe via the Ottoman
Empire, as the Habsburgs had constant interactions with the Ottomans.

Apple strudel consists of an oblong strudel pastry with apple filling inside. The
filling is made of sliced apples, sugar, cinnamon, raisins, and bread crumbs. A
juicy Apfelstrudel should be baked with good ripe apples that are tart, crisp, and
aromatic. According to the Schnbrunns Apfelstrudelshow (a show at the caf in
the Habsburgs royal palace in the outskirts of Vienna that demonstrates how to
make the royal and official version of the Apfelstrudel), the secret is using
sunflower seed oil. This makes the dough highly flexible and elastic. Apfelstrudel
is most commonly served with coffee or tea.
The link to the recipe: http://www.austria.info/uk/austrian-cuisine/wienerapfelstrudel-1561393.html