Learn to cook Waldviertel specialties in the Kochatelier in Vienna

Cooking Waldviertel Specialties

Anyone who has read our Genuss travel blog for a long time knows that we value Austrian cuisine very much. Therefore, this cooking course is part of one of our Vienna travel tips. We are particularly impressed by the culinary regions of Austria, and there is a lot to discover there. This time we were invited to a cooking class in Kochatelier by Thomas Hüttl in Vienna, where we will show our cooking skills together with Elena and Hermann Paschinger and Joesy Rozsnyai from Gastro Magazine tried on Waldviertel specialties. Waldviertel Learn how to cook specialties 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 that we ultimately cook together are then determined by the market," laughs Hüttl. He likes to go to the Viennese Naschmarkt with his participants, where they look for fresh ingredients from which delicious things are conjured up together.

 

 

 

We learn to cook Waldviertel specialties with Thomas Hüttl

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

The Waldviertel specialties menu includes organic Waldviertel carp in a smoked crust from a bacon pan on beetroot and a Heurigen in a white wine and horseradish broth as a starter. This is accompanied by a Grüner Veltliner Kellerberg 2014 from the Weingut am Berg.

 

 

Main Dish

The Waldviertler specialties main course we cook is a Dachsberger pork fillet on mushrooms in root cream with herb serviette dumplings according to Thomas Hüttl's instructions. The Riesling Gaisberg 2013 from Schloss Gobelsburg tastes wonderful with this. Because barrique wines are not among my favorite wines, I do without the Zweigelt Barrique 2011 from Eitzinger. It is well known that wines are a matter of taste.

Dessert

The Waldviertler specialty dessert again meets our taste exactly: we conjure up a chocolate soufflé with a soft chocolate center and caramelized chocolate Wachau- Marillenröster which the Trockenbeerenauslese 2007 by Rabl complements wonderfully.

Waldviertel specialties: That's how it works

I'm always wary of carp, but this Waldviertel carp with a smoked crust was probably the best I've eaten so far. The crust and bacon make this fish a real treat. There was nothing "fishy" about him at all. When preparing this Waldviertel specialty, I was surprised at how long it was roasted on the skin side, but that's exactly what makes the crust so tasty, as Thomas Hüttl explains to us.

First we sear the pork tenderloin. Following that, it is placed in the oven, where it continues to fry at medium temperature for about 20 minutes. Then it is put into the oven at about 50 degrees C and rests — wrapped in aluminum foil — until the rest of the meal is prepared. Thus, it is exactly right when serving: still slightly pink, wonderfully juicy and tender. We prepare the mushroom sauce from different types of mushrooms. There were also herbal serviette dumplings, the dough of which was wrapped in cellophane film and cooked in boiling water for about 20 minutes.

 

 

We are not allowed to publish the Waldviertler specialties recipe for the dessert. Just this much: when it comes to soufflé, it’s all about measuring the ingredients down to the gram. It tasted delicious.

 

 

Enjoy Waldviertel specialties together

It is well known that after work comes pleasure. In our case, this consists of a meal in the adjoining dining room, during which we review our cooking skills. And who knows, maybe we will succeed in producing such creations from Waldviertel specialties at home. Then we can prepare Lower Austrian delicacies to tide us over until our next trip to Austria.

 

 

If you want to take part in a cooking course with Thomas Hüttl, you can do so in his cooking studio in Vienna. An experience for everyone who likes to cook and wants to get tips from the master.

We stayed in the Enziana Hotel Vienna *, which celebrates the Austrian way of life with gentians, dirndls and lederhosen in the big city. The hotel is located near Karlsplatz. The guests came from all over the world.

 

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Do you already know?

• Cheese and cheese production in the Waldviertel
• Vienna travel tips
• Easter holidays
• Baden near Vienna in summer
• Waldviertel holidays in Advent

 

 

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

 

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