Cooking Instructions

Bavaria at home Cooking Instructions

Danke! Thank you so much for your support. We hope you will have a great time cooking like a Bavarian and even more joy feasting like one! We hope to soon see you again at Hofbräuhaus in the heart of Chinatown! You can also find all cooking instructions on in our Bavarian at Home section!

Take a picture of your amazing work and tag us on @hofbrauhaus_melb on Instagram or send us a family pic. Don’t miss our big re-opening Bavarian party after all this is over! Thanks again for your support and enjoy your Bavarian Feast! We hope to see you soon at Hofbräuhaus in the heart of Chinatown.

Hofbrauhaus famous Pork knuckle 

  1. Organise a Bier.
  2. Open the Bier and PROST (Cheers) to your family and the knuckle.
  3. Pre heat your oven to 140 C (fan forced).
  4. Remove your knuckle for the bag and reserve the gel.
  5. Place the knuckle in a roasting tray with most of the skin facing up, pop it in the oven for 1 hr (we are slow roasting to render the fat and get the skin ready for crispiness.
  6. Remove for the oven.
  7. Turn oven up to 240C (fan forced)..
  8. Quickly have a quick skull of your Bier (Important) Don’t Skip this its essential to the outcome of the meal.
  9. Put the knuckle back in the oven should take about 10-15 mins (Depends on your oven). The knuckle is done once the skin is crispy. Don’t let it burn!
  10. Keep checking every 3-5 mins to see if it is crisping up. (remember every oven is different) The Knuckle is ready when crackling has formed around the entirety of the Knuckle.
  11. So, this sounds a bit exhausting so better have another skull of bier.
  12. While the knuckle is doing it’s magic, it’s time to get the sides ready.
  13. You can heat in the microwave or pots.
  14. Mash should be done in a pot for sure. (slow heat and keep string it).
  15. Quick check your bier it might be getting warm.
  16. Sauerkraut can be heated in the microwave oven (about 3min).
  17. Now for the pork jus. (Remember the gel from the knuckle?) Quickly find it and put it with the jus. Warm it up ready to serve.
  18. Quick check the knuckle (And quick skull of bier).
  19. Ok, the knuckle should be looking glorious (If not then you haven’t had enough bier).
  20. You can serve the knuckle now (Best served with a knife stabbed in the middle of it.

Hofbrauhaus Kasespatzle

  1. Organise a B
  2. Open the Bier and PROST (Cheers) to your family and the Kasespatzle.
  3. Turn your fry pan on to a medium high heat and add a little olive oil.
  4. Add the Spätzle to the pan and lightly colour.
  5. Add tomato and onion to the pan and sauté for 2 minutes.
  6. Add your spinach and the two cheeses and stir until spinach has wilted and cheese has melted.
  7. Add salt and pepper to taste and keep stirring the mix until the cheese is melted entirely and everything comes together.
  8. Take a sip of your Bier and serve your Kasespatzle.

Hofbrauhaus Sausages

  1. Organise a Bier.
  2. Open the Bier and PROST (Cheers) to your family and the s
  3. First you will need a medium pot water on the stove (simmer).
  4. Get a pan on with a small amount of oil to cover the bottom. (Medium Heat).
  5. Place your sausages in the water for about 4 min (Just to heat through).
  6. Quick sip of Bier.
  7. Drain off your sausages and pat them dry before you put them in the pan. (Hot oil and water should not be together) EVER!!!!!
  8. Place the sausages in the pan and slowly brown each side (really need to make sure it has a great colour; this is flavour).
  9. Heat up your sauerkraut in the microwave (2 minutes on high heat). If you don’t have microwave, a few minutes in a saucepan continuously stirring.
  10. To plate, put the sauerkraut on the bottom and the sausages on top. Serve with pickles, mustard and Bier.

Hofbrauhaus Bretzels

  1. Organise a Bier.
  2. Pre-heat oven to 180 (fan forced)
  3. Put Bretzel on a tray with baking paper and bake in oven for about 3 minutes. If you like a bit more crispy leave it for an additional 2 minutes in the oven.
  4. Carefully remove the Bretzel (hot!) on a plate and serve while warm.

Hofbrauhaus Obatzda and Cold Cuts 

  1. Organise a Bier.
  2. Remove the Obaztzda from the bag into a small bowl, place pickled veggies on the side.
  3. Remove the cold cuts from the bag, place it on a plate and enjoy with a sip of your Bier, Bretzel and Obatzda.

Hofbrauhaus Pork Belly

  1. Organise a B Open it and PROST (Cheers) to the hopefully great outcome of the crackling skin.
  2. Pan Version: (do this if you have a pork knuckle in the oven on the same time)
    1. Get a pan with a small amount of oil to cover the bottom (medium heat)
    2. Remove the pork belly from the bag and add a good pinch of salt to the skin and slightly rub it in.
    3. Place the pork belly in the pan with the skin facing down. We will cook it slowly from the bottom while crisping up the skin
    4. Once the Skin is crispy (should take about 5 to 10 min for the skin to Crisp up.
    5. Now you need to heat up all the sides of the Belly. Carefully turn the belly around on all sides and make the colour even on all sides.
  3. Oven version
    1. Heat up your oven to 160 (fan forced)
    2. Remove the pork belly from the bag and place it on a tray (use baking paper underneath). Apply a good pinch of salt on the skin and carefully rub it in.
    3. With the skin facing down, place the pork belly into the oven and cook for 12 mins
    4. Turn the temperature up to 240 (fan forced). We now want the skin to get crispy
    5. Leave the pork belly in the oven for another 10mins. Check the progress of the skin every 5mins. Don’t let it burn. Once its crispy its done.
  4. Sides
    1. Get a pot for each of the sides, red cabbage, mash potato and one for the pork jus. Heat up all sides under medium heat while stirring.
    2. Casually take a sip of your Bier with one hand on your hip (slightly gazing into the distance.) Hard workers need to stay hydrated.
  5. Put the mash potato on the plate first. Form a small whole in the middle and place the red cabbage in it. Place the Pork belly on the red cabbage. The pork jus can be served on the side or pour it around the mash potato.

Hofbrauhaus Bier Stick Date Pudding


  1. Organise a bier.
  2. Open the Bier and PROST (Cheers) to your family and the pudding.
  3. Easy one.
  4. Place the date pudding on a bowl and cover with the caramel sauce.
  5. Cover the whole plate with cling wrap.
  6. Microwave for 2min.
  7. Serve in a warmed bowl.
  8. Top with double cream and berries.


  1. Pre heat your oven to 160
  2. Put the date pudding on a baking tray and cover with foil and bake it for 8-10mins.
  3. Heat the Bier caramel sauce on medium high heat in a pot until thoroughly warm. Do not boil the sauce. Keep stirring the sauce while heating up.
  4. Now, Take the date pudding out of the oven and place it on in a nice bowl.
  5. Cover the date pudding with the Bier caramel sauce and top with cream and berries if you like.

Hofbrauhaus Apfelstrudel

  1. Open the Bier and PROST (Cheers) to your family and the Apfelstrudel.
  2. Pre heat your oven to 150
  3. Place the Apfelstrudel on baking paper.
  4. Put it in the oven for 15min. (keep an eye on it so it doesn’t burn).
  5. While its baking, get another B
  6. Put the vanilla sauce in a bowl ready for serving.
  7. Take the Apfelstrudel from the oven and dust with icing sugar.
  8. Put the Apfelstrudel on the vanilla sauce and top with the berries.
Father’s Day Specials:

Hofbrauhaus Apfelstrudel

  1. Remove the Alpine Cheese from the pack and carefully take a sip of your Bier. It’s the start to a very delicious cook off.
  2. Heat a non-sticky pan on high heat and fry the Cheese on one side for about 1-2 minutes on high heat until golden brown. Don’t move the cheese, if you are nervous, take another sip of your Bier.
  3. Carefully turn the cheese, reduce the heat to a medium and cook the other side until brown and the middle is slightly soft.
  4. To plate put the cheese in the middle and drizzle the Bier caramel on top (of the cheese, not yourself!)
  5. Enjoy it with our warm Bretzel.

Eye Fillet “Jägerfleisch”

  1. Have a big sip of Bier
  2. Season the eye fillet with salt and (freshly ground) black pepper and a little bit of olive oil.
  3. In a super hot pan place your fillet and sear hard for one minute (do not move the beef at all during that time). Turn the steak over and cook for another one minute.
  4. Reduce to a moderate heat and the mushroom sauce and cover the fillet with your mushroom sauce. We will now combine the juice from the beef with the mushroom sauce which creates the ultimate flavour.
  5. For the sides (Spätzle- German egg noodles). In a pan with a little bit of butter, heat up the Spätzle on medium heat for about 3-5 minutes.
  6. Once the sauce is hot, the beef reached a medium. If you like to enjoy it medium rare remove the steak, from the pan/sauce earlier. Either way, let it rest before you serve.

Back Forrest Tarte

  1. Remove the Dunkel Bier chocolate tarte from the box and place it in the middle of a plate. Let it come to room temperature.
  2. Pour the anglaise around the tarte and decorate with blueberries. If you like you can sprinkle some icing sugar on top of the tarte