You’ve probably already heard about “Ski & Culinary Delight” from our Blog Hut, but are you familiar with the “Ski & Culinary Delight Dish”? “The Ski & Culinary Delight Dish” was specially created by star chef Roland Trettl for the Wagrain-Kleinarl region and the “Ski & Culinary Delight” event itself. Naturally, only regional produce is used, including that from “Bio in the Valley”. What does the dish consist of? You’ll find out in due course.
For all those who have no idea what I’m writing about: in December 2019 the “Ski & Culinary Delight” event took place in Wagrain-Kleinarl as part of the winter opening festival. The whole event lasted two days and began with a gala evening, where Roland Trettl cooked live in his show kitchen. Top chef Rudi Pichler also took part and he created the courses around the main dish. On the following day “Ski & Culinary Delight” on the mountain took place. At this event Roland Trettl created a special “Ski & Culinary Delight Dish”, typical of the region, yet unknown up until this point, during his live cooking presentation. So that’s what I mean today.
There are a total of five ski huts, where you can try out this popular dish. In Wagrain, in the Snow Space Salzburg ski area, you’ll find the dish at the Kogelalm, where the “Ski & Culinary Delight” event actually took place, at the Kühbergalm and the Berghofalm. In Kleinarl, in the Shuttleberg Flachauwinkl-Kleinarl ski area, you can try the dish at the Gasthaus Galler and the Berggasthof ShüttAlm. I’ve chosen the Berggasthof SchüttAlm.
After a sunny morning’s skiing there’s nothing better than sitting on the terrace of a ski hut over lunchtime, enjoying the sunshine and trying out something new. I open the menu and the “Ski & Culinary Delight Dish” jumps out at me from the first page. I order it straightaway and my sister has chosen it too. I’m really looking forward to it and I can’t wait to taste it. To accompany it of course a glass of “ski water”. Whilst I’m waiting, I shut my eyes and savour the warmth on my face. Hopefully I won’t end up with sunburn, in any case it’ll turn brown at some point.
At last the waiter appears with our order. It smells wonderful, “Enjoy your meal“, my sister declares. Then it’s time for the taste test. Wow, that tastes really delicious! Yes, I know you’re curious to find out what Roland Trettl conjured up. Beetroot gnocchi with whey cheese. Or as we Austrians call it “Rona Kasnocken“. Well, not quite – the red beetroot is worked into the gnocchi and there’s a tasty cheese foam and a red onion sauce. I’d never of imagined such a combination, but the dish tastes excellent!
My sister is also bowled over by Trettl’s creation. How could she not be? I ask the hut owner what the topping is made of. For all those interested, here’s the list: panko breadcrumbs, chopped walnuts, white sesame seeds, chopped chives and grated whey cheese. All fried together in a pan.
Full to the brim, we stay sitting on the terrace and enjoy a fruit tea. The view from up here is quite breathtaking. The mountain panorama, the moon which can already be seen in the sky above and the Kleinarl valley bowl. Exactly what you would call a winter wonderland. And in case you don’t believe me, come and see for yourself.
Photo credits: Wagrain-Kleinarl Tourismus, Salzburger Sportwelt – Christian Schartner