Every country has a version of gluhwein and within every country there are good and bad recipes. Avoid concoctions of cheap red wine, cinnamon and sugar.
For a twist on traditional macaroni cheese, all you need is a mix of cheeses that melt easily, don’t go too stringy and are deliciously artery blocking.
A macaroni style comfort food and cheese feast. Kasespatzle translates as ‘little cheese sparrows’, fear not this dish doesn’t contain any meat!
Vegetarian Grostl is a leftovers fry up with potato and a fried egg on top, Al Murray says this makes it a British dish, but I’ll give it to the Austrians.
South America is known for big, fat juicy steaks and full-bodied red wine. I’ll take the wine, but as a vegetarian I prefer my recipe for vegetarian chilli.
Fladlesuppe is a top veggie meal in Austrian ski resorts. It can use leftover pancakes and left over soup or be made from scratch with this recipe.
Kaiserschmarrn comes in a portion big enough to share between two or three. Chopped up pancakes with fruit (usually plum or apple) jam, sugar and cream.
Oh, how I love Austria and its dumplings. A particular favourite of mine is the Kaspressknodel; cheese dumpling, squashed and fired; yum!
Being able to resist a mountain of scotch pancakes has always been a problem for me! At least carbo-loading means you can then ski non-stop ‘til sunset.
Never try skiing after drinking jagertee. A mix of rum, brandy, wine, tea and spices warms you to your toes. Jagertee is a favourite for après ski.