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German Food

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Comments

  • #52
    Reputable Rog
    Registered Users, Registered Users 2 Posts: 2,088 ✭✭✭Reputable Rog


    VeryTerry wrote: »
    Will there be kebabs?

    Hannchen


  • #53
    CalamariFritti
    Registered Users, Registered Users 2 Posts: 5,699 ✭✭✭CalamariFritti


    To be fair Waterford has an excellent Kebab shop with Istanbul. If only they had the proper Turkish flatbread it would be perfection. A good lamb based Kebab is divine.

    Forgot about lamb actually. Lamb is sadly very underrated and underused in the German cuisine. I love lamb.


  • #54
    trashcan
    Registered Users, Registered Users 2 Posts: 4,105 ✭✭✭trashcan


    Suckler wrote: »
    Schweinhaxe mit kartoffelknödel bitte!
    ?

    Oh yeah, now you're talking.


  • #55
    EdgeCase
    Closed Accounts Posts: 2,471 ✭✭✭EdgeCase


    The issue is perception of what German food is.

    There's no issue whatsoever getting Irish consumers to try far more exotic cuisines and there's a very strong bias towards French, Italian and Mediterranean concepts and flavours used in a lot of mainstream food places here.

    You'll struggle to get Irish consumers to even consume complex older Irish recipes that have their origins in Victorian era spices and so on and I think German cuisine is perceived to be similar.

    Even trying to sell pies here usually ends with a bit of curiosity and then nobody buys them because there's a perception that they're stodgy.

    In general I think you'd have to get past the notion that the cuisine is heavy. You might get a much more enthusiastic reception if you focused on baked goods and tried to focus on the more specialist areas - there's a demand for example in Ireland for German cured meats and sausage. I think however, people tend not to order heavy meaty dishes be they German or Irish in origin.

    Ireland itself doesn't really have a very formalised cuisine. It's adopted and adapted a lot of thing and generally is fairly open to new flavours.

    The other thing is Irish consumers are locavores when it comes to meat. If you could produce German recipes using ultra high quality local ingredients eg free range pork, you might be onto something.


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