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22 snapshot magazine : http://www.snapshot.realviewtechnologies.com : october 09
It was a popular tradition in the 1970s that
originated from Switzerland and it's back in
the Southern Highlands.
Cheese, savoury and chocolate fondues are
bringing families and friends together at Wolfgang's
Wolfgang Kadow said he traveled throughout NSW
in search of the best place to open a restaurant
specialising in the dining delights of Germany
And his search ended at Bowral.
It's a decision that has seen Wolfgang draw on a
wealth of experience in the food and beverages
industry in Australia and overseas in Germany,
London, Switzerland and Holland.
Born in Bonn, Germany, Wolfgang started his career
as a distiller in 1981 and then traveled the world as a
senior avourist with various avour houses, enjoying
many international cuisines from the world's best
restaurants and markets.
He moved to Australia from Europe in 1999 working
for six years as a avourist in Melbourne before taking
on a new role in Sydney.
Wolfgang is now bringing together his many years
experiences to deliver something special to the
people of the Southern Highlands through his
There is an impressive selection of authentic
home-cooked German and Swiss meals, such as
pork knuckle (schweinshaxe) and beef roulade
(rinderrouladen), on o er at the restaurant year-
4 x 200 gram clean chicken breasts
½ a medium onion
1 stuttgarter sausage or chorizo
120 grams Gruyere cheese
Seasonal vegetables and lemon wedges
• Slice chicken down the centre but not in half.
• Fill with sauted onion and sausages and grated
• Crumb each chicken breast.
• Heat oil and butter in a frying pan and brown
both sides of the chicken.
• Put chicken in an oven at 180-200 degrees Celsius
for 15 minutes.
• Serve on a bed of seasonal vegetables with a
round, as well as a variety of seasonal dishes.
"In winter we have a strong focus on such dishes
as fondue and rabbit while a variety of seafood
and duck meals are introduced during the warmer
months," Wolfgang said.
In fact Wolfang has combined his many years of
experience as a avourist with the French-inspired
talents of chef Kalman Bonwick to create a variety
of dishes certain to tempt most taste buds.
Wolfgang said the pork knuckle was clearly a
winner on the menu year-round, but a variety
of fondues, had also proved a hit with many
Their popularity is not surprising considering the
social environment in which they are enjoyed and
the fun tradition that is associated with the
Fondues are traditionally enjoyed in a communal
environment, usually with family and friends.
The fondue sauce, traditionally cheese - although
chocolate and savoury varieties have also become
popular and are available at Wolfgang's -- is placed
in an earthenware pot over a small rechaud or
burner in the centre of a table.
A variety of foods such as bread, vegetables, fruits
or marshmallows are dipped into the sauce using
But there is an etiquette associated with the
communal style dining. Lips and tongues must not
touch the dipping fork, nor can the food be eaten
o the dipping fork.
"Double-dipping" or returning the food to the pot is
And if the dipping food is lost in the pot by a man he
has to buy a bottle of wine for all. If a woman drops
her food in the dipping sauce she must kiss the man
on her left. n
WORDS+ IMAGES JACKIE MEYERS
Wolfgang's Restaurant is open Wednesday-Sunday
from 11.30am-2.30pm and 5.30-9pm.
Bookings are advisable and let them know if
you want to dine on fondue during the warmer
summer months. Details: 4861 1257 or
> Wolfgang Kadow settles into a cheese fondue.
Touch of tradition
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