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Learn to cook Waldviertel specialties in the Kochatelier in Vienna

Cooking class with Elena Paschinger and Joesy Rozsnyai
Cooking class with Elena Paschinger and Joesy Rozsnyai

Anyone who reads our travel blog for a long time knows that we value the Austrian cuisine very much. Above all, the pleasure regions of Austria have done to us, and there is much to discover. This time we were invited to a cooking class Kochatelier by Thomas Hüttl in Vienna, where we cook our food together with Elena and Hermann Paschinger von Creative travel and Joesy Rozsnyai from Gastro Magazine tried on Waldviertel specialties. Waldviertel specialties Learn to cook with tips on how we can do this at home. Thomas Hüttl learned the trade from scratch in various apprenticeships, including those in which cooking stars such as Alfred Schubeck and Eckart Witzigmann came and went. Since 2003 he has been offering cooking courses of various lengths in his cooking studio at Schönbrunnerstraße 36/3 in Vienna. For some of his courses, only the main topic is fixed beforehand: fish, meat or pastries. "The dishes we ultimately cook together are then determined by the market," laughs Hüttl. He likes to go to the Vienna Naschmarkt with his course participants, where they look for the fresh ingredients from which delicious things are conjured up together.

Petar learns cooking under the direction of Thomas Hüttl
Petar learns cooking under the direction of Thomas Hüttl

Learn to cook Waldviertel specialties by Thomas Hüttl

At our cooking class in Hüttls Kochatelier, the ingredients are already available, and the Waldviertel specialties, which we cook together, are set.

On the menu are Waldviertler organic carp in smoked crust from the bacon pan on red beets and a wine tavern in white wine krawn sauce as an appetizer. There is also a Grünnen Veltliner Kellerberg 2014 from the vineyard on the mountain.

The pork fillet is seared
The pork fillet is seared

For the main course we cook according to the instructions of Thomas Hüttl a Dachsberger pork tenderloin on mushroom in root cream with herbal napkin dumplings. The Riesling Gaisberg 2013 from Schloss Gobelsburg tastes wonderful. Because barrique wines are not among my favorite wines, I renounce the Zweigelt Barrique 2011 of Eitzinger. Wines are known to be a matter of taste.

The dessert then meets again exactly our taste: we conjure a chocolate soufflé with soft chocolate core with caramelized Wachau- Marillenröster to which the Trockenbeerenauslese 2007 by Rabl fits wonderfully.

I'm always careful about carp, but this smoked-crusted Waldviertel carp was probably the best I've ever eaten. The crust and the bacon make this fish a real treat. He had nothing "fishy" about him. During the preparation, I was surprised how long it was fried on the skin side, but that is exactly what makes the crust so tasty, as Thomas Hüttl explains.

We roast the pork tenderloin first. Then it is placed in the oven, where it continues to fry for about 20 minutes at medium temperature. Then it comes in the tube at about 50 degrees and rests - wrapped in aluminum foil - until we have prepared the rest of the food. So it is just right when serving: still slightly pink, wonderful juicy and tender. The mushroom sauce is prepared from different types of mushrooms. In addition, there were herbal napkin dumplings wrapped in cellophane wrap, cooking for about 20 minutes in boiling water.

Here caramelizes the sugar for the dessert
Here caramelizes the sugar for the dessert

The recipe of the dessert we must not publish. Only so much: the soufflé depends on gram-precise measuring of the ingredients. Then that works well with the soufflé. In any case, it tasted delicious.

Waldviertel specialties - organic carp with smoked crust and bacon
Waldviertel specialties - organic carp with smoked crust and bacon
Waldviertel specialties - Dachsberger pork tenderloin
Waldviertel specialties - Dachsberger pork tenderloin
Waldviertel specialties - chocolate soufflé
Waldviertel specialties - chocolate soufflé

After work comes the pleasure. In this case, this consists of a wonderful meal in the adjoining room of the cozy course kitchen, where we review our newly acquired knowledge of cooking. And who knows, maybe even at home we will succeed in such great creations of Waldviertel specialties and we can cook Austria there until the next trip to the neighboring country of enjoyment.

Here, the many cooks DO NOT ruin the porridge
Here, the many cooks DO NOT ruin the porridge

If you would like to join a cooking class with Thomas Hüttl, then you can do it in his cooking studio in Vienna. A great experience for those who like cooking and want to get some tips from the master. By the way, also a nice gift idea: for the cooking classes of Thomas Hüttl there are also coupons to give away. Or are you interested in cooking classes in other countries? Laura Lynch of Never a Dull Knife describes in detail how to improve your cooking skills during a cooking holiday, The article is in English, but so well researched and so detailed that it's worth bringing it along Google Translate to translate.

We stayed in this time in the Enziana Hotel Vienna *, which tries to celebrate the Austrian way of life with gentian, dirndl and lederhosen in the big city. The hotel is located near the Karlsplatz. The guests were mainly international and came from all over the world.


Travel Arrangements:

Arrival by plane, train and bus
Lufthansa, Austrian Airlines and Swiss fly to Vienna. Possible is the journey by train. In addition, long-distance buses go to Vienna.

Cars:
Cheap car hire - book quickly and easily!

City Tours in Vienna *
With our partner Get Your Guide you can book the right city tour through Vienna.

Accommodation in Vienna *
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Elena Paschinger reports here how to get creative through the summer, including the cooking workshop by Thomas Hüttl. More posts, how and where to spend a culinary holiday, you can find in this readable blog parade.

Source: own research on site. We thank you Trips to Savor for the invitation and assistance with this trip. Our opinion remains our own.

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

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