Seven dishes you must try in Poland, according to Adam Wolfers, co-founder of roaming pop-up, Etelek
From my understanding, vodka was invented in Poland. I had the opportunity to meet distant cousins from my wife's family and have some moonshine vodka. Still the best vodka I have had. Try a bottle of Nalewki Staropolskie, a small batch, fruit-infused vodka. See nalewki.pl
PIEROGI, PIEROGARNIA KRAKOWIACY
Pierogi is the eastern European version of a Chinese dumpling. They serve it either sweet or savoury. I prefer the savoury version filled with sauerkraut. My wife's grandmother made the best pierogi, but if you're eating out, try Pierogarnia Krakowiacy.
MATZO BALL SOUP, THE OLD JEWISH QUARTER, KRAKOW
Kazimierz is the former Jewish quarter in Krakow, where you can get classic Ashkenazi Jewish dishes in the restaurants. Matzo ball soup, one of my favourite childhood memories, is on the menu here, and if you're visiting in the cooler months, it's a perfect winter warmer.
GOLABKI, FROM A BAR MLECZNY
These are stuffed cabbage leaves filled with spiced minced meat, and you can find them in most restaurants and historic milk bars (bars mleczny). Luckily for me, I had it served to me by an old Polish grandmother in the countryside. Try Prasowy in Warsaw.
LARD WITH BREAD, PLAC NOWY MARKETS
You can find these markets on Plac Nowy, in the heart of Krakow's lively Kazimierz district. They're on all week, but Sunday is the main day, where you'll find flea market finds alongside fresh fruit and veg, and an array of food stalls. I visited with my wife's family, who are very health conscious and who gave me a strange look when I got excited over a massive pile of salted lard and bread. No matter, I got to eat the whole thing myself.
See Plac Nowy
PACZKI, STARA PACZKARNIA
Polish bakeries serve these doughnuts fresh from the fryer, filled with cherry or rose jam. As a kid my grandmother used to make these all the time. When I go past all the different bakeries through Poland, I can't resist eating these delicious soft and sweet doughnuts. You can tell when it's a good doughnut, when there is plenty of jam in the middle.
PLACKI ZIEMNIACZANE, RESTAURACJA POLKA, WARSAW
These potato pancakes with sour cream are a winter warmer. Sometimes they are also served as a sweet. In my opinion, the best way is with radish, chives and dill.
Restaurant Polka is owned by Magda Gessler, one of Poland's best known restaurateurs.
Adam Wolfers began his career in Sydney restaurants, Est. and Marque before working in New York's WD-50 and three-Michelin-starred, Quique Da Costa in Spain. Wolfers collaborated with Brent Savage and Nick Hildebrandt on Monopole and Yellow in Sydney. His current venture is a series of pop-ups with Marc Dempsey, named Etelek, meaning "food" in Hungarian. Wolfers' cooking is inspired by his Eastern European heritage. See etelek.com.au