Eat All Over the World. She says that drinking is a way of life in Australia and that Australians like to take drinking and the accompanied eating slowly. There isn't a typical bar food, but Emily says that a bar will not last unless it has incredible food that sets the bar apart. Wow - this sounds like high drinking standards to me! Emily's favorite bar with the best food is the Breakfast Creek Hotel, which she says "is one of the best steak houses and rum bars in Brisbane. The food melts in your mouth, the beer is served out of wood barrels, and the amount of rum is the most I have ever seen."
Chatting about Denmark is Maria from Foodtours.eu. Maria says that food culture has changed in Denmark over the last 10 years but that the Danes love for Smørrebrød or opened faced sandwiches with beer or snaps has remained constant. Maria says "these today are a highly regarded art and I have attached a picture of one of the more modern versions. After the bar you would head immediately for the nearest Pølsemand or hot dog stand for a red sausage with bread, or just a sausage if you didn't have much money. A so called Kradser (scratcher), as without the bread to wash it down it "scratched" your throat. Incidentally the red sausage is so bad for you that it is now illegal in several countries :)"
To research Danish bar food further, Maria decided to take it upon herself to visit one of her tour stops the "Nørrebro Bryghus, a famous microbrewery and restaurant which was opened in 2003 by the former chief brewer at Carlsberg. So impeccable pedigree for any information on bar food. Here I discovered to my joy that the snack menu at the bar also offered the very traditional flæskesvær (best translated to pork rinds I think). In Denmark one of our biggest products and exports is pork. This has been the case for over 100 years. Hence most traditional Danish food products will involve pork in one way or another. The pork rinds are made from the fried or deep fried skin of the pig and are salted. Each butcher has his own way of making them and no visit to a butcher is complete without a bag to take home. My grandfather would go on Saturday mornings and come back with a large chunk of them still attached to the fat and dripping. Food for the gods."
Now lets travel to southern China where late night beers are almost always accompanied by late night barbecue called shao kao. Shao kao entails ordering numerous skewers of raw meat, vegetables, or seafood, which is then cooked over a large open grill and served with thousands years tofu sauce and chili powder. Personally, I skip the thousands years tofu sauce but pile on the chili powder. I'm a big fan of the grilled lamb skewers and the grilled zucchini skewers. Yum!
Thanks to my contributors! I loved learning about the typical bar food of Australia and Denmark. Now, I think I need to go get myself a snack.
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