AUSTRIA: KAISERSCHMARRN Austria’s sweet Kaiserschmarrn is also known as Emperor’s Mess, a light and fluffy pancake that is torn into bite size pieces after baking. Dating back to 1830, it was named after Austrian emperor, Kaiser Franz Joseph, who was known for his sweet tooth. Visiting Mayrhofen? Get your Kaiserschmarrn sugar fix at Pilzbar
From sweet to savoury, gooey to chewy, there’s nothing quite like a post-snow day treat, no matter where you are in the world.
SKI TOWN FOODS FROM AROUND THE WORLD BY ALYSON LAMB
whilst taking in the views of Austria’s magnificent alps.
SWITZERLAND: FONDUE Fondue really started to make waves when the Swiss Cheese Union declared it as the country’s national dish to boost cheese sales post World War II. The heavenly taste comes from blending only the finest Swiss cheese with a good quality Swiss wine. Top it off with some homemade bread for dipping and you have yourself a winner. For a sublime fondue experience, head to Zermatt’s Hotel Julen and dig into the gooey goodness in a traditional rustic alpine setting.
USA : S ’MORES Originating as a Scouts recipe in the 1920s, the simple mix of open fire toasted marshmallows and chocolate, sandwiched between two pieces of Graham Cracker quickly gained popularity around the States with s’mores becoming a household name. Now it’s an après-must in ski towns across the USA. For the ultimate s’mores experience, you can’t go past daily afternoon s’mores at The Montage in Deer Valley in Utah with their build-your- own bar featuring a variety of house made marshmallow flavours.
CANADA : POUT INE Poutine is synonymous with Canada.
JAPAN: SOBA NOODLES This thin noodle made from buckwheat or a buckwheat-wheat flour blend is the base of many traditional Japanese recipes. Dating back to the Edo period (1603 to 1868), soba was introduced to discourage thiamine deficiency amongst people because of eating too much white rice. When enjoying the powder-heaven of Niseko, take a break from your pow fix and visit the 12 seat Rakuichi restaurant where Soba Master Tatsuru Rai creates traditional soba using 100% local buckwheat.
Originating from Quebec in the 1950s, and found in restaurants through to street vendors, poutine is a devilishly delectable concoction of hot chips, cheese curd and brown gravy. For the ultimate poutine satisfaction,
make your way to the Josie Hotel Velvet Lounge at the base of Red Mountain in Rossland, BC and take your poutine with a side of mountain views.
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