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There is so much more to German dining than thick sausages, potatoes and enormous mugs of beer. The land of sauerkraut and spätzle, has been getting a little culinary respect and recognition in recent years. Chefs young and old are parsing their heritage for new flavours and kitchens have been lightening up on cream and butter, and elevating traditional dishes into modern creations.
From now to 2 September, head down to Brotzeit, the German Bier Bar & Restaurant, for a taste of old and new German food specially created by their Corporate Executive Chef Claus Schwarzmann. For more traditional dishes, try the Bavarian delicacy, Lungerl ($25), a traditional stew of calf’s heart, lung and tongue. Enjoy this smooth and velvety dish with a pint of Original Muncher Dunkel Lager (from $8.50). Another old-time German favourite is the Selchfleisch ($25), a juicy smoked pork loin served with creamy mash and sauerkraut.
For a ‘New Germany’ experience, Chef Claus incorporated modern cooking techniques with ingredients not traditionally used in Bavarian cuisine. Try the re-interpretation of the traditional Bavarian braised veal cheeks – the Kalbsbackerl ($35). The veal cheeks on a bed of truffle mash and red cabbage are slow braised in veal stock until delectably tender. Enjoy this melt-in-your-mouth dish with a glass of Zweigelt, Fritsch or Windspiel ($15 per glass) will bring out the flavours of this dish. If you are a seafood fan, you will love the Muscheln ($32), mussels braised in a Weissbier reduction and silky garlic butter cream sauce.
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