Living in Sydney, I like winter. I look forward to a few months each year where I can wrap up in colourful scarves, pull on a large coat and enjoy the smell of wood fires – and some hearty northern European fare. When the mercury starts to dip, I crave German food and here’s where I head to in Sydney to get it.
Kaiser Stub’n Terrey Hills
The edge of Ku-ring-gai National Park seems an unlikely setting for Austrian chef Robert Baierl’s authentic landgasthof. I love his Swiss cheese salad and Austrian wines. Huge portions of excellent cooking make dessert challenging but do try the housemade ice creams and Rüdesheimer coffee. Best Germanic food in Sydney.
Stuyvesant House Crows Nest
Brothers Rudi and Max brought German food to Sydney’s north shore over 50 years ago … and they’ve been carefully building their legendary cellar ever since. Deliciously old-fashioned, there’s schmalz & bauernbrot (bread and dripping) and Dutch bitterballen alongside fresh seafood, steaks and warm service.
Maggie’s Potts Point
With headings like pre-schnitzel (entrees) and post-schnitzel (desserts), it’s obvious what Maggie’s menu is all about. And justifiably so, their schnitzel is a giant, flat piece of crisply crumbed veal (or chicken) with a wedge of lemon, good rösti and deliciously mustardy cabbage salad.
Tommy’s Beer Cafe Glebe
Locals and ex-pats come for daily specials like goulash, one-metre-long sausages and pork knuckle plus authentic Budejovicky Budvar lager (the original Budweiser). For me it’s all about lángos, the deep-fried Czech/Hungarian equivalent of garlic bread, with sour cream, and good dark beer!
Brot & Wurst Narrabeen
Run by master butcher Volker Stockburger, this deli-bakery-café is the place for German smallgoods, sausages, freshly baked pretzels and hard-to-find German pantry items. While you’re there, grab a kransky hot dog, excellent toastie (on housemade bread) and fresh pastry.