This was published 6 years ago
Chef Gerard van Helvoort: Seven dishes you must try along the Danube, Main and Rhine rivers
Hungarian langos with bacon and cream. Credit: Alamy
LANGOS, BUDAPEST
Langos is a delicious Hungarian specialty, a deep-fried flatbread topped with sour cream, cheese and other toppings of your choosing such as garlic butter. This fried goodness is available at the Sunday markets up at the castle on the Buda Hills, otherwise you can also taste it from other outdoor food markets found around town.
Credit: Shutterstock
PRETZEL AND GLUHWEIN, WERTHEIM
The Fritz Frischmuth Bakery in the old quarter has been in the same family for 13 generations, and is widely known for the best pretzels in town. In the winter months, they also sell their delightful gluhwein. Gluhwein is a perfect Christmas beverage, also known as mulled wine and is a mixture of red wine, cinnamon stick, sugar, oranges and cloves – making it the perfect accompaniment with a fresh pretzel.
Credit: Shutterstock
SCHNEEBALL, ROTHENBURG
Schneeball, or "snowball" in English, is a popular dessert in the Rothenburg area, made from shortcrust pastry and a not-so-secret ingredient of plum schnapps. Topped with icing sugar, which gives it its name, you can taste this delectable deep-fried pastry in many bakeries found in Rothenburg's fairy-tale town.
SAUSAGE, FRANKFURT
Uniworld's "Do as the Locals Do" shore excursion includes a walk around Frankfurt for a taste of the famous Frankfurter sausage. Sausage stands are dotted all over town for a quick lunch or snack, and I recommend not leaving town before sampling the renowned pure pork sausage. Have it with the equally famous potato salad to complement the Frankfurt flavours.
COFFEE, RUDESHEIM
A must-try in Rudesheim is Rudesheimer coffee. The unique beverage not only comes with cream, but also with Asbach brandy, which is made locally in the area, the ultimate alcoholic coffee. The beverage is served in a cup, specifically designed for Rudesheimer coffee, and topped with whipped cream and dark chocolate flakes to your heart's desire.
CHEESE, AMSTERDAM
I love to explore the different flavoured cheeses while in Amsterdam. Do as the locals do and try some raw herring from one of the popular market stands – it's best eaten holding the raw fish from its tail. Follow this with hot chips and mayonnaise. The Amsterdam Cheese Company allows you to purchase to take home to Australia too. See amsterdamcheesecompany.com
TAFELSPITZ, VIENNA
Tafelspitz, which, allegedly, floated Emperor Franz Joseph's boat, is to the Austro-Hungarian Empire what roast beef was to ours. Considered one of the national dishes of Austria, it traditionally uses the "tri tip", or the "rump cap", and is served with horseradish and cranberries. The perfect entree dish to start your Austrian feast.
Gerard van Helvoort.
Gerard Van Helvoort is Uniworld's global culinary director, responsible for the entire culinary operation onboard Uniworld's ships, including food purchasing, recruitment and training as well as the menus for the fleet.
Uniworld's 16-day European Jewels itinerary, goes through four countries along the Danube, Main and Rhine. Prices start from $8000 for an all-inclusive fare.
See uniworld.com
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