MUNICH BRAUHAUS THROWS BAVARIAN-STYLE 3RD BIRTHDAY BASH
Friday 25th August
Melbourne’s most popular Bavarian restaurant Munich Brauhaus is turning three this Friday and is throwing a party to celebrate!
The red carpet will be rolled out this Friday for an assortment of celebrations, including festive music, singing and dancing all night long.
An official keg tap at 7pm will kick off the party while the haus band performs in the dining hall with a mix of Bavarian and Australian tunes, Oompah style of course. Guests will be invited on stage to show off their yodeling skills, while the front bar with its resident DJ, will rock until the early hours of Saturday.
Guests will be given the option to dine on the special ‘Mayor of Munich’ package, which includes a freshly baked pretzel and 500ml beer on arrival; choice of main from half pork knuckle or schnitzel; a haus-made apfel strudel to finish; and their own ‘Mayor of Munich’ sash, for $50 per person.
Competitive types have the chance to show their skills on the night with the ‘Stein Hoist and Hold’ test of strength to see who can hold a 1-litre stein for the longest without spilling a drop.
MAKE YOUR WAY TO MUNICH BRAUHAUS FOR “THE MONEY FIGHT”
Mayweather v McGregor
Sunday, 27 August from 12:00pm
This is the fight everyone has been waiting for. Undefeated boxing champion, Floyd Mayweather, and trash-talking UFC superstar, Conor McGregor, will enter the ring in Las Vegas to go head-to-head in one of the most hotly anticipated boxing bouts of all time.
So grab your friends and head to Munich Brauhaus to see The Money Fight screened live and loud in the Front Bar.
In addition to Munich Brauhaus’ famous schnitzels, burgers and hot dogs, there will be $1 chicken wings all-day, $8 Bud and $10 Guinness.
For bookings: www.munichbrauhaus.com
Information & Images Courtesy of Munich Brauhaus/Minc Communications-Michelle Campbell/Rockpool Dining Group/Photographer: Sam Ali
Connie Lambeth – The Australia Times GOURMET NEWS – Food/Wine/Events
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Read on for more pics and an ‘Apfelstrudel’ Recipe from the kitchens of Munich Brauhaus Restaurants & Bavarian Cafes…
Apfelstrudel (Apple Strudel)
Popular since the18th Century, this dessert is made with delicate pastry wrapped around a filling of apples flavoured with sugar, cinnamon, almonds and raisins. This dish is a favourite on the menu at Munich Brauhaus Sydney and Melbourne and all Bavarian Beer Cafes across Sydney, Brisbane and the Gold Coast.
Preparation time: 40 minutes/Baking time: 30 minutes
-300g plain flour
-1/2 tsp salt
-5 tbsp vegetable oil
-150ml lukewarm water
-4 tbsp brown rum
-50g chopped almonds
-50g bread crumbs
-1kg apples (Pink Lady or Sundowner)
-1/2 tsp cinnamon powder
-Flour for dusting work surfaces
- Preheat oven to 200c
- Mix flour, pinch of salt, 4 tbsp vegetable oil, and 150ml lukewarm water in bowl
- Knead dough until smooth. (Avoid kneading longer than 8 minutes or dough will become to firm and crack apart later)
- Mould dough into ball shape, rub with remaining oil, place on a plate, cover with cling film and leave to rest for at least 30 minutes
- Mix raisins with rum and leave to infuse
- Sauté chopped almonds in a pan without additional oil or fat, until golden brown
- Dissolve 50g butter in pan, add breadcrumbs and sauté, add 50g of sugar and leave to cool
- Zest lemon and squeeze lemon juice into a bowl
- Peel apples, core and quarter. Cut into 5mm slices and mix with raisins, almonds, lemon zest and lemon juice, remaining sugar, cinnamon and pinch of salt
- Melt remaining butter and put aside
- Roll onto flour-dusted bench until thin. Pull the dough further on top of the back of your hands, until approximately 60cm x 60cm. (When you can read a newspaper through the dough, it’s thin enough).
- Cut thick outer rim off dough and make sure bench surface is well dusted with flour
- Brush dough with liquid butter
- Spread sweet breadcrumbs over the lowest quarter of the dough, leaving a 3cm rim to the bottom and sides
- Place apple mix on top of breadcrumbs and fold rims of dough over apple mix
- Roll strudel like a spring roll and place onto a baking paper lined oven tray
- Remove excess flour from the strudel using a soft brush
- Brush strudel with remaining butter and bake for 30-35 minutes until golden brown
- Rest for 10 minute and ut into 4-8 pieces
- Generously dust with icing sugar (and drizzle with chocolate sauce if you can’t resist!) and serve with vanilla ice cream and whipped cream
Tip: To save time, ready-made filo pastry may be used instead of making dough by hand.
**Recipe & Image Courtesy of Munich Brauhaus Restaurants & Bavarian Cafes