Austrian cuisine

About this masterclass

Episodes

1:41
1. Trailer 'Austrian Cuisine'

2:54
2. An introduction to the ‘Wirtshaus Cuisine’

8:02
3. Meet Andreas Döllerer

0:36
4. “Frühschoppen im Wirtshaus”

8:10
5. Spicy goulash

8:33
6. Trout stuffed with spicy onion and paprika

14:29
7. Beuschel - Veal stew

0:37
8. It’s time for lunch

17:05
9. Pumpkin Damnidei with pointed cabbage and pumpkin seed pesto

12:24
10. Breaded sweetbreads with fresh potato salad

20:06
11. Stuffed beef roast with cheese mashed potatoes and red wine sauce

9:06
12. Steamed trout fillet with wasabi and carrot salad

0:30
13. Family food

9:31
14. Cauliflower crumble with hazelnut béchamel

5:24
15. Barley soup with pork cheek and white beans

12:49
16. Guinea fowl fillets with pointed cabbage and Schupfnudeln

10:49
17. Traditional Kaiserschmarrn with plum compote

0:25
18. Let's have a coffee

13:14
19. Apfelradln and Pofesen - Apple fritters and French toast

0:25
20. After walking

11:20
21. Tartare of chantarelle with a poached egg

7:02
22. Schwarzbeernocken - Blueberry pancakes

0:19
23. After skiing

13:22
24. Meat pie with pointed cabbage salad

10:49
25. Kaspressknödelsuppe - Cheese dumplings in broth

0:19
26. Dinner at the Wirtshaus

19:52
27. Pickled trout with tomato salad and yoghurt foam

14:06
28. Pickled duck breast with lentils and red cabbage salad

10:39
29. Roasted veal kidneys with mustard and creamy rice

14:46
30. Pancakes filled with curd and strawberry sauce

1:06
31. Closing words from Andreas Döllerer

About the chef

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