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New collaboration with graphic designer Claudia Fürst!

We are super excited to reveal our elegant edelweiss design we've been working on with Austrian graphic designer Claudia Fürst for our new, fun shopping and tote bags!

Claudia was born in Vienna and has a master's degree in business and politics from the University of Bristol, a graphic design and desktop publishing diploma and a digital graphic design course at UAL Central Saint Martins. She works on developing brand identities and print design services for clothing, accessories and merchandise. She enjoys art and designs her own handbag, accessories and sustainable eco-fashion brand which showed at London Fashion Week.

The bags are available in black (a larger, shopper-style bag), and denim (a smaller tote bag). They are made using recycled cotton and polyester, produced in a responsible, ethical way. They encourage a more sustainable kind of fashion and are the perfect lightweight companion for throwing your belongings in and heading out the door.

Knödelgröstl - the hearty meal that is close to our heart

There is a specific time and place that the smell of Knödelgröstl (Austrian fried dumplings) takes me to. Opa (grandad) would ponder what to cook us as kids when Omi (grandma) was out and about. It wasn't that he was shy of cooking - he was a magnificent cook - but after a heavy day of gardening, grafting and spending time cycling around with us in the Valley of Gasteinertal, Opa needed quick solutions.

Often that solution was Knödelgröstl. Taking left over Knödel (Austrian dumplings) from the day before and turning it into something to fill the heart and soul.

What folllows are two recipes. The first, how to make a simple Wurstknödel - Austrian dumplings with sausage meat. These can be used in their own right complimented by a soup or sauce (perhaps even Goulasch). The second is an idea of how to transform the Knödel into Knödelgröstl!

Recipe 1: Omi's Knödel



  1. Mix all the ingredients thoroughly in a bowl with a wooden spoon or your hands. If it feels is too soft and sticky, add a little extra bread cubes; if too dry, a little more milk. You are aiming for a moist, slightly sticky breadmix.
  2. Put a dishcloth over the bowl and leave to rest for 30 minutes at room temperature
  3. Use your hands to work the mixture for a couple of minutes. Then mould them into spherical shapes, 8-10cm wide.
  4. Simmer - not boil - in salted water for 15-20 minutes depending on the size you went for
  5. Voila! If you don't want to eat them all, they are good to freeze.

Transforming Knödel to Knödelgröstel


  • 2x Knödel, sliced (about 2cm thick - not too thin or they will fall apart)
  • 2x eggs
  • 1x large white onion, roughly chopped
  • Ghee or clarified butter. If you can't then rapeseed oil will do
  • Fresh parsely or chives
  • Salt and pepper


  1. Warm up the ghee/butter/oil in a large frying pan
  2. Gently fry the onions until they are soft and begin to become translucent
  3. add the Knödel - you want to fry until a crust develops on them.
  4. Season with salt and pepper
  5. Throw in the herbs and stir
  6. Make some space at the centre of your pan and crack in the eggs. Fry to your taste
  7. Job done! Eat, feel very full, lie on the couch

Let us know what you think!

Time for Jagertee!

A lot has happened in 2020. We’ve had a surprise pandemic, a renewed global fight for racial equality, a US election that ousted the man with the terrible tan, and a sobering terrorist shooting in Vienna only moments before the country, like many others, went into lockdown again. And we haven’t quite reached the end of the year yet.

Now with days turning dark by 5pm and Christmas rapidly approaching we at Austrian Food UK are keen to find some Christmas cheer to uplift our spirits, along with some good food and drink. We’ve started looking forward to the end of the day when we can sink into the sofa and wrap our hands around a nice, warming hot drink. Our first instinct was to reach for a hot chocolate (mit schlag and marshmallows of course), but we also wanted to have a variation so that things didn’t get boring (and our sugar consumption didn’t get out of control!).

So we’ve been back in the kitchen perfecting a Jager Tee recipe for those nights when an alcohol free drink just isn’t enough, and when we need that extra little buzz and warm spice. Here is our method for concocting our version:

  • Add approximately 600ml of water to a pan and heat.
  • Add 3 tablespoons of loose black tea leaves (we use ), 8 cloves, 1 medium cinnamon stick, a small orange cut into slices and stir. We like a bit of extra orange so we grate ¼ of the orange and use its zest in the mixture too.
  • Pour in a tablespoon of brown sugar, 60ml of Stroh rum (we use Stroh40 unless it’s been a particularly bad day, in which case we use Stroh60!), 300ml of whatever red wine we have open, and 60ml of Schnapps.
  • Simmer on medium-low heat for 5 minutes.
  • Strain the tea and serve hot!

If we shut our eyes with a big mug in our hands we can almost feel the icy chill of the slope air and the welcoming crackle of the Huette’s fire on our faces, which is enough for us until things return to normal again…