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German Cuisine
About German Food
The food of Germany is difficult to define due to its historical delineations. As Germany was only unified in the late 19th Century, and then spent much of the 20th Century divided, the culinary traditions and influences are largely based on regional delicacies and can vary dramatically from one region to another.
Northern Germany takes much of its culinary inspiration from the Baltic and Nordic countries such as Scandinavia; it is a diet focused on the ocean. Central Germany is renowned for its rich, hearty fare. The south of Germany is influenced by neighbouring countries Austria and Italy, resulting in a lighter style of cuisine.
In spite of these regional divisions, it is well documented that meat is the cornerstone of German cooking and that the roast is their national dish. Hearty dishes grace dinner tables around the country, with potato featuring in many forms including as dumplings, in potato salad or in pancakes.
Robust stews and soups are found across the country. They may include ingredients such as meat, vegetables, or pulses, and are often thickened with flour or some form of dumpling. Fresh or cured pork may also be added, as it is to many German meals.
The one-pot meal (eintopf) has been perfected in Germany, not just to minimise the washing up, but also to reduce fuel. Game meats such as rabbit, goose and duck are often cooked. These rich and flavoursome meats lend themselves to preparations with fruit, resulting in a sweet and sour flavouring that is exalted in Germany. Fruits may include apples, pears and prunes and can be used alongside poultry and meat, or even in vegetable dishes such as the himmel und erde or heaven and earth, which combines pureed potatoes with apples topped with blood sausage.
Sauerkraut, a pickled cabbage dish made at its simplest with cabbage and water, aids the sweet and sour flavour profile. Sauerkraut may be enhanced with bacon lardons, sausages, potato or apple.
There are innumerable varieties of this dish across the country and it will often appear on the dinner plate as a side dish or garnish. In Germany they can eat up to five meals a day, including coffee and pastry for morning tea and an afternoon snack of sausages, cheese and mustard. Lunch is predominantly the main meal of the day, and dinner may be a simple open sandwich rather than a full meal. However, keep in mind that the Germans eat their sandwiches with a knife and fork …
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German Food
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German Utensils
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German Restaurants
Displaying 10 of 34 German Restaurants.
| Restaurant | Suburb | |
| 1. | German Arms Hotel | Hahndorf |
| 2. | Vienna Restaurant | Kambah |
| 3. | Eiger Swiss Restaurant | Petersham |
| 4. | Hofbrauhaus | Melbourne |
| 5. | Hahndorf Inn Hotel & Cellars | Hahndorf |
| 6. | Harmonie German Club | Narrabundah |
| 7. | Elmar's in the Valley | Henley Brook |
| 8. | Lowenbrau Keller | The Rocks |
| 9. | Duckstein Brewery | Henley Brook |
| 10. | JB's Restaurant | Falls Creek |
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Hot Tips
Avoiding sticky pasta
To avoid sticky pasta cook in a large pot of rapidly boiling salted water (5 to 6 litres of water to every 500 grams of pasta). Giving the pasta a good stir in the first couple of minutes is also crucial to help avoid sticking.
Glossary
Ajvar
A relish made from grilled red capsicum, eggplant, garlic and olive oil. Available in hot and mild variations, it is often served with grilled and roasted meat in Croatian cuisine.
