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Food Specialities from Austria |
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Cream-filled Wafers
Founded in 1890, Josef Manner & Comp. AG is famous far beyond Austria’s frontiers for their high-quality confectionery. The product range embraces a large variety of chocolates, sweets and biscuits. The top-selling product are the “Manner Hazelnut Cream-filled Wafers”, a speciality from Vienna. Also popular in many countries are the Rum Coco Dragees and “Schoko-Bananen” from Casali, “Manner Nuß Würfel” (hazelnut cream-filled) and “Mozart Würfel” (marzipan and praline-filled) chocolates.
Salzburger Mozartkugeln
Mozart products from Mirabell are well known worldwide as a special kind of Austrian confectionary. The genuine Salzburger Mozartkugel from Mirabell has a spherical core of marzipan embedded in light and dark hazelnut/ nougat cram and coated, to the original recipe, with delicate plain chocolate. Coin shaped, the Salzburger Mozarttaler is another exquisite speciality from Mirabell: fine marzipan cream within layers of light and dark hazelnut-nougat cream and coated with delicate milk chocolate. The same can be said of the Mozartrolle, roll-shaped and of traditional structure: core of marzipan covered with light and dark hazelnut/ nougat cream and coated with delicate whole milk chocolate.
Jams and Honeys
For more than 100 years the firm Adolf d’Arbo AG has been engaged in the production of pure jams and honeys. The products are free from all chemical preservatives or artificial colourings and flavourings. The line-up ranges from 200-g (7-oz) jars of fruit-and-honey jams (sweetened with honey only) through 250-g (8-oz) and 450-g (16-oz) jars of preserves and 18-g mini-jars and cups to bake proof jams in 13.3 kg packs.
Cheese
The main items exported are Austrian-made Emmental, semi-hard, soft and fresh cheese. The line-up, exported under the heading “Cheese from Austria” comes from all parts of Austria. The popular hard cheeses are produced in small Emmental and mountain cheese factories in Tirol, Salzburg and Styria. Semi-hard and fresh cheeses are made in Upper and Lower Austria, Styria, Carinthia and Burgenland.
Pumpkin Seed Products
Pumpkin Seed Oil (Green Gold)
This cold pressed Austrian pumpkin seed oil, is a true culinary delight. It has a delicious,
unique nutty flavour and isideal for salad
dressing, bread dipping and drizzling. Pumpkin seed oil is rich in chlorophyll, vitamins, minerals and essential fatty acids. It contains vitamins A as carotene, B1, B2, B6, C, D, E and minerals such as calcium, magnesium, iron and phosphor, selenium, zinc and a wide range of trace elements. The healing qualities of pumpkin seed oil have been recorded over many centuries. It is especially effective in treating and preventing inflammatory disease, prostate problems and bladder irritations. It also strengthens the immune system and both the raw pumpkin seed and the oil may also be used to reduce high blood pressure, relieve kidney problems, arthritis, poor skin conditions or any ailments related to a deficiency of the essential fatty acids (omega 3, 6, 9).
Its use goes as far as ones imagination in the kitchen; however, it should not be heated since this will cause a loss of its nutritional value.
Red Bull Energy Drink
In 1982, Dietrich Mateschitz learned about so-called “tonic drinks”, which enjoyed wide popularity in Asia. He got the idea of marketing those particular functional drinks outside Asia. So it was that in 1984, Mateschitz founded the Red Bull GmbH company. He fine-tuned the product, developed a unique marketing concept and started selling Red Bull Energy Drink on the Austrian market in 1987. Red Bull rapidly gained in popularity and inn 1992, Red Bull touched down in its first foreign market, in Hungary. Today, Red Bull is sold over 100 countries around the globe, such that many superstores have copied the idea with their own brand products.
Ingredients: carbonated water, sucrose, glucose, sodium citrate, taurine, glucuronolactone, caffeine, inositol, niacin, D-pantothenol, pyridoxine HCL, vitamin B12, artificial flavours, colors
Nutrition Facts: Serving Size: 8.3 fl. oz Servings per Container: 1 Amount per serving: Calories: 110 Total Fat: 0g Sodium: 200mg Protein: 0g Total Carbohydrates: 28g Sugars: 27g
Sachertorte, Sacher Cake
Sacher Torte is a famous Viennese cake, probably the most famous chocolate cake of all-time. It consists of chocolate sponge cake cut into three layers, between which apricot jam are thickly spread between the layers and on the top and sides of the cake. The whole cake is then iced with a velvet-like chocolate and served with a side dish of whipped cream.
1832 - The Sacher Torte was created by pastry chef Franz Sacher (1816-1907) in 1832 for Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria, the Austrian State Chancellor.
The prince enjoyed trying new dishes and ordered the chef to create a new cake. Orders were sent to the kitchens where it was instant pandemonium. The head chef was sick and the team of cooks in the kitchen had no idea what to prepare. Franz Sacher, a 16-year old apprentice cook, created this famous chocolate cake with the ingredients that were available. The Sacher Torte and other recipes made him prosperous and he operated several cafes and restaurants.
1876 - In 1876, Franz's son, Eduard Sacher, opened a grand hotel called the Hotel Sacher, but it was Eduard's dynamic wife Anna, who turned it into one of Europe's greatest hostelries where the aristocracy and diplomats would meet. After Eduard's death his widow, Anna Sacher, became manager. Under her rule, the hotel became one of the finest hotels in the world, where the aristocracy and diplomats would meet, and by the time of her death in 1930 it was a national institution.
1965 - For some unknown reason, Franz Sacher Jr., a son of Eduard and his wife Anna, later sold his original recipe to Demel's, a fancy coffee café on the Kohlmarkt, allowing them to produce a rival torte. Both the Hotel Sacher and the Demel Patisserie claimed to produce the "original" Sachertorte. These two world-famous institutions engaged in a lawsuit which lasted for years. The judgement in 1965 went in favour of Sacher, giving them the right to the “Original Sacher Torte” while Dehmel had to be satisfied with the “Original Eduard Sacher Torte”. The main difference between the two recipes is that in Sacher's case, the layer of jam is between two layers of the chocolate sponge, while in Demel's version the jam is on top of the sponge but under the chocolate covering.
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