PROFILED BY DEGROOTS MEDIAGerman fare is not for light eaters or those adverse to consuming creatures that moo or oink. If you are looking for garden variety food then steer your Volkswagen elsewhere. When enjoying a room decorated with Berliner bears and steins it seems only fitting that you should fill your table and tummy with cuisine of the same origin. While the in-house caterers, appropriately named “A Touch of Germany”, whip up delicious dishes of salt and pepper calamari, fish and chips, and surf and turf, part of the fun of visiting Adelaide’s German Club is feasting on traditional nosh.
A prelude of apple schnapps is the perfect entree into a main of pork Cumberland sausages. From cheese kranskies, currywurst and bockwurst to wieners, chicken and Jagerschnitzels with sauce and chips, all make the normal club sandwich wither in comparison. The mixed grill appears to be just two styles of meat – grilled porterhouse steak comes with a selection of either garlic bratwurst, spicy bratwurst or Vienna sausages. Mashed potato, sauerkraut and salad fill the plate. Meatloaf does not often get a good wrap but here it is one of the more popular dishes. Leberkase is the German version usually made with pork and beef and it comes served with a fried egg and potato salad. For some reason everything on the menu tends to summon up a thirst for beer. Instead of your regular schooner, bottles of wheat-based beauties such as Weihenstephaner, Korbinian and an original pilsner will marry nicely with your meal. Adjust your belt buckle one last notch to squeeze in a dessert of Black Forest cake.
Roz Taylor, August 2008
