‘Culinary Delight: Germany & Australia’ shines a light on German cuisine

GNTO and Goethe-Institut come together to prove there's more to German cuisine than sausages, schnitzel and sauerkraut

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The German National Tourist Office partnered with Goethe-Institut on Thursday night for an evening of German and Australian cuisine fusion. The unique food showcase saw Australian chef Darren Taylor teaming up with Hamburg chef Helge Hagemann for a traditional German take on favourite Australian dishes, including lamb and pavlova.

“There is so much more to German food than sausages, schnitzels and sauerkraut,” said Hagemann. He added that both he and Taylor “are passionate about using only the finest local and sustainable ingredients in our cooking.”

Entrée of Jerusalem artichoke, peas and cherries

The event was held in Woollahra at the heritage-listed private event space of the Goethe-Institut, the independent cultural organisation dedicated to promoting the study of the German language abroad and the development of international cultural exchange between the world and Germany. Goethe-Institut has 159 branches across 98 countries.

The evening began with canapés of mini prawn brioche rolls, three mushroom tartlet and cigar of spiced duck liver, served with a King Valley sparkling. An entrée of Jerusalem artichoke, peas and cherries was accompanied by a white wine from Germany, Weingut Lisa Bunn Weissburgunder Vom Löss 2017. The main of Australian slow-roasted lamb with preserved lemon got a German twist with German pretzel dumplings and German pickles, served with a McLaren Vale shiraz or a German riesling. The evening ended with a pavlova, laden with berries, passionfruit and candied pineapple.

Main of Australian slow-roasted leg of lamb with preserved lemon, accompanied by German pretzel dumplings and German pickles

Lead image: Darren Taylor and Helge Hagemann team up for ‘Culinary Delight: Germany & Australia’

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