Despite its title, this is not a food blog and I don't profess to have any particular skills in the way of food writing. But I do enjoy food and at any rate, something that occupies so much of my time in Berlin at least warrants a mention. It wasn't an easy transition to German cuisine. In fact, for the first two months, my reaction to most meals resembled those of an overweight 70 year old man with high cholesterol and heartburn. Whether it was all the full fat cappucinos, too much cake and beer or the regular doses of Schwarzbrot, my stomach was not at all impressed. I approached meal times with trepidation, fearful of my own digestive system, weight gain and the fact that if I ever tried to cook, I inevitably bought the wrong ingredients, thanks to a deficiency in translation skills. How do you say cumin in German? Self-raising flour? And what the hell is with quark, a thick white milk product that accompanies almost every meal? I had to get past the fact that in this land, low fat products are virtually non-existent, pumpkins are an unknown delicacy and treated with suspicion by Germans and products like lentils, oyster sauce and cous cous are sold in the exotic foods section or specialty Asian supermarkets. No more sushi on every street corner - here, it's all about the sausages. On earlier visits to Germany, many's a time I returned folornly from the supermarket, having failed to locate any of the groceries I rely upon at home. Daniel told me several times I was being 'fuzzy', and it wasn't until 3 days later I realised he meant 'fussy', which led to a dramatic scene on a park bench where I cried because I couldnt find any eggplants at Lidl. I'm pleased to say that since that time, much progress has been made not only in language skills but also my abilty to gulp down Pilsner, Jaegermeister and frothy cappucinos with the best of them, as tasty accompaniments to meat, potatoes and the staple thick creamy sauce drenching every dish. I've learnt to stipulate very scharf when I order a penne arrabbiata (Germans don't do spicy), sniff out some of the best Turkish, Japanese, Italian and Korean restaurants hidden throughout Berlin and savour my extra-rich slice of cheesecake with a side of whipped cream at least once a week. Hell, I've even learned to make a chocolate cherry cheesecake from scratch, and served it up to locals who declared it a success. This coming from the girl who lives off lean cuisines and Heinz tinned soup back home. I will never, ever eat Fleischsalat (meat salad), Kaesewurst (sausage filled with runny cheese) or consider Berlin coffee on par with Campos but upon leaving I will certainly miss crusty fresh Broetchen, two-Euro felafel rolls and that delightful tradition of Kaffee and Kuchen on lazy weekends. A healthy diet by my usual standards it is not but between walking or cycling all over this sprawling city and scorning snacks between meals, Berliners seem to be keeping quite trim. For me, a few basic meals living like a poor student (bread and cheese) luckily seem to have largely counteracted the effects a raging cake habit, which developed through living with a local who has a penchant for anything covered in chocolate. My departure draws near, my wallet is emptier by the day and the world of work beckons. Luckily back home I've got coffee, sushi and some new-found cooking skills to distract me from the separation from a little life built here. My return to Australia will be bittersweet, in every sense. |
Home made choc cherry cheesecake |