Rumour had it that there’s a “Spätzlesieb” in town! Apparently one of the Austrian (from Vorarlberg to be exact) instructors took his cooking equipment around the world and as soon as we heard about it we wanted it. (For the non German speakers – that’s a piece of metal used to make dumplings). It took 12 eggs, 1 kg of flour and “A Schluck Milch” (a bit of milk) to craft the dough which is then pressed through the “Spätzlesieb’s” holes into boiling water in a pot below and cooked like pasta. Once the tiny dumplings are cooked they can be used for delicious dishes, traditionally including lots of melted cheese and fried onions. When I read this again it sounds terribly confusing so if you can’t imagine it, here are some images:
First Spätzle dinner took place at my friend Kathi’s place and was delicious. Even the Austrian Spätzlesieb owner came and found them tasty. Goes without saying the Kiwi visitors loved them! Dessert was Apfelstrudel with vanilla sauce….. yum!