Schweizerhaus
I started this millennium living in Vienna; a happy two years given the Austrian love of piles of meat and beer. A truly FatSteak Club experience. I mean, who doesn’t enjoy a schnitzel or a goulash? But on a recent return visit there was one place at the top of my list to go and enjoy the hospitality of again – the legendary Schweizerhaus.
Why legendary? It is rumoured to be able to seat and serve 1000 people at peak capacity. It is so profitable it only opens March to October (it is in the middle of the Prater park in Vienna and a bit of trek from the centre). It is supposedly the only place in Austria allowed to serve Budvar (the house beer) pumped with air rather than gas. The result is a lovely foamy head but much reduced bloating so you can drink a lot more.
The beer tankards are filled in an almost industrial process. On an average day they serve 10,000 half litre glasses of the stuff.
Why so much beer? To wash down the real reason to visit – the Stelze! This ‘knuckle of the pig’ is the finest way to eat pork. Tender mounds of slow cooked meat falling off the bone encased in perfect salty crackling. You need a friend because it must be shared.
Before...
There are many options for sides: crusty bread, garlic smeared hash browns (Kartoffelpuffer); sauerkraut; horseradish; or even chips, but I recommend another Budvar. Apparently they shift 400 of these on an average day. They do serve other Austrian classics but I can’t say I’ve ever tried anything else on a visit. It really is on the FatSteak Club must try list.
...after!
I trained as a chemist, and now I don't work in a laboratory anymore, I apply that knowledge to my cooking. I do love my gadgets, experimenting and using an understanding of the principles of chemistry to make the very best food. I seem to cook more and more as a hobby now I don't wear a lab coat, and still dream of retiring to run a small restaurant somewhere quiet.
My confidence really came when I taught myself to cook Italian and found I was pretty good at making pasta. I was married to a vegetarian then and it was the one cuisine where I didn't miss meat. I'm big on meat usually and passionate about great ingredients and doing things from scratch yourself. I did a butchery course last year and intend to learn all the skills needed to butcher and make use of a whole pig nose to tail.
Eating out is also a passion, and I particularly like to go for things I don't think I could do at home easily or better! Mind you, I do love a pie.
