Soft pret­zels add a taste of Ger­many

Te Puke Times - - NEWS -

A taste of Ger­many is com­ing to the menu at The Daily Cafe.

Danielle Hook and Alazae Davis won the Te Puke High School Master Chef com­pe­ti­tion last week with a plat­ter of soft pret­zels, with their ideas to be adapted to be­come a menu item. They created three op­tions — ham and cheese, Nutella and cin­na­mon sugar.

Danielle says win­ning was a lit­tle un­ex­pected be­cause of the amaz­ing ideas of the other teams.

“Hope­fully our idea will bring an­other cul­tural as­pect to The Daily,” she says.

When the process be­gan, Ger­man ex­change stu­dent Sab­rina Dem­pert was part of the team. She re­turned home in June.

“What we thought about is pret­zels are some­thing you of­ten see on films and TV pro­grammes, but it’s not that com­mon around New Zealand to have a soft pret­zel in a cafe.

“I can’t re­mem­ber ex­actly how it came up, but I said to her ‘what type of pas­tries do you have?’ and she went through a list of things.

The team de­cided pret­zels would be quite in­ter­est­ing.

“And there’s so much you can do with them,” she says.

While they had prac­tised around a dozen times, there was still a slight prob­lem with the dough ris­ing on com­pe­ti­tion day.

“Ev­ery sec­ond les­son we would go into the kitchen and do a trial of dif­fer­ent flavours and dif­fer­ent ways of do­ing it.”

Danielle came up with the idea of us­ing Nutella and also the method of get­ting it into the pret­zel.

“I came up with the idea of how to roll the Nutella through the mid­dle so when you took a bite, rather than get a lump of Nutella, you get it all the way through.’

Alazae wanted a pizza in­flu­ence pret­zel and that ul­ti­mately mor­phed into the ham and cheese com­bi­na­tion.

Alazae says the ba­sic recipe they used was one Sab­rina trans­lated from Ger­man for them.

“I reckon it will go down pretty good — we costed it out and it’s pretty cheap to make. It also brought in a dif­fer­ent culture and peo­ple like to try new things.”

They say they are look­ing for­ward to work­ing with The Daily to get the pret­zels on to the menu.

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