Tucher wins gold


We often write about Tucher’s long brewing tradition (345 years to be exact) and the consistently high quality of their beers. Another thing that is consistent are the awards which Tucher regularly receives for their beers.

The DLG (Deutsche Landwirtschafts-Gesellschaft – German Agricultural Society) is a leading organisation in the agricultural and food sectors. It annually awards prizes to the crème de la crème of German beers, and this year Tucher took home the highest honour for some of their outstanding quality beers.

For the ninth year in a row, Tucher’s popular wheat beer known as Tucher Helles Hefe Weizen garnered a DLG gold medal. This year, their tasty dark beer known as Tucher Urfränkisch Dunkel (available locally in Germany) as well as their delicious Tucher Urbräu Nürnberger Hell were also awarded gold medals by the DLG jury.


Tucher specially brews three of Oktoberfest Brisbane’s beers:

Our Helles {Lager}, Weissbier {wheat beer} and Alkoholfrei (our delicious alcohol free) beers.


It takes 2 months to brew the beers for our Festival. So just think that right now, Tucher have already begun doing what they do best – brewing the beers that you will enjoy at Oktoberfest Brisbane 2017!


Gaisburger Marsch, a traditional Swabian beef stew

On my recent trip to Germany the weather was crazy! Rain one day, the snow the next, and two days later 15C, blue skies and sunshine. Now we are near Stuttgart with my family and it is overcast, rainy and 7C outside. This stew/hotpot is exactly what this kind of weather calls for.

Stews/hotpots like this one are very nostalgic for me and are one of the reasons I find myself looking forward to weather like this, or winter in Brisbane, because it means snuggling up to a bowl of hot comfort food. I’m biased, but I stand by the conviction that some of the best soups and stews come from Germany.

Gaisburger Marsch is a traditional Swabian (South-West Germany) beef stew, named after Gaisburg, a district of Stuttgart.

The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes, carrots and Spätzle (a soft egg noodle).

The name “Gaisburger Marsch”, translates to “march of Gaisburg”. Folklore says that the name stems from the dishes popularity in the 19th century among officer candidates. So dedicated were they that they marched all the way to Gaisburg, where their favourite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp.

Regardless of the origin, it is a dish that I love and is close to my heart.

Here is my granny’s recipe for a classic Gaisburger Marsch, that is rich in flavour, packed with nutrients and satisfying to both tummy and soul.

So without further ado, let’s get to and make some Gaisburger Marsch.


Peel the knob of celery, and cut into 3cm pieces. Then add to a big pot.


Peel the carrots, cut into 3cm pieces and add to the pot.


Cut the leek and add to the pot.


Clean and cut the parsley and add to the pot.


Add bay leaves and 3 peppercorns to the pot.



Add 2 litres of water to your ingredients in the pot.


Wash the beef broth marrow bones under cold water.


Now add them to the pot.


Wash the round steak under cold water and add it to the pot.


Cover the pot until it boils then set to simmer for 2hrs.
In the meantime, peel and cut potatoes and carrots.


Place potatoes in a separate pot, cover with water and boil until soft.


Peel and cut the rest of the carrots, place them in a separate pot again and cover with water and boil until soft. Remember these will not need as long to cook as the meat, but it never hurts to prepare.


Here is my Granny, keeping a close eye on all the pots for us and guiding me through the recipe.


Once all cooked, strain the stew vegetables and the beef broth marrow bones out leaving only the broth and meat. Cut the meat into bite size pieces, add the cooked carrots, potatoes and the Spätzle and simmer until all is warm again.


Serve hot and you can garnish with parsley, chives and golden-brown onions that have been fried in butter. **this was mentioned in the intro**


An Guada! (Swabian slang for “Guten Appetit” or “Enjoy your meal”)


For the broth
800g round steak
4 Beef broth marrow bones
3 carrots
1 knob celery
1 leek
½ bunch of parsley
1 bay leaf
3 peppercorns
2L water **it said 1 ½ in the recipe above**

For the Gaisburger Marsch
500g potatoes
500g carrots
500g Spätzle


Golden-brown onions that have been fried in butter **this was mentioned in the intro**


  1. Peel knob of celery and carrots, then cut into 3cms pieces. Cut leek in quarters and place celery, carrots and leek into a big pot with parsley, bay leaf, peppercorns and add 2 litres of water. **it said 1 ½ in the recipe above**
  2. Wash the beef broth marrow bone and the round steak under cold water then add to the pot.
  3. Season with salt and bring everything to a boil, then simmer for 2 hours.
  4. In the meantime, peel potatoes and carrots (for the Gaisburger Marsch) and cut into 3cm pieces. Place them into individual pots, cover with water and cook until soft. Note: Remember that the carrots and potatoes will not need to boil as long as the broth.
  5. Once the broth is boiled and the meat falls apart, strain out the broth vegetables and the beef broth marrow bones.
  6. Take out the round steak and cut into bite size pieces and place back into the broth, together with the carrots, potatoes and Spätzle.
  7. Bring to boil and serve hot.
  8. (Optional) Garnish with chives and parsley and Golden-brown onions that have been fried in butter

Serves 4 – 6 persons

Von unserer Familie zu deiner


Kim Zoulek
Festival Director & Creative


The Maypole, a Bavarian tradition

Recently, Boris and I visited Langengeisling near Erding in Bavaria, to partake in their celebration of May Day.

On the first day of May, many towns throughout Bavaria erect their own Maibaum {Maypole} in the town centre. This century old tradition signals the commencement of spring.


The towns people come together in celebration to raise the Maibaum, often with manpower alone. Each and every Maibaum is uniquely decorated with ribbons, wreaths or signs denoting local craftsmen, guilds and associations. As a directory of the craftsmen in the town where it stands, historically, the Maibaum served much more of a utilitarian function than it does today.

It takes dedication, grit and pure strength from about a sixty burly men to hoist the Maibaum. Something we are sure our very own ‘Bavarian Strongmen’ would be proud to be a part of! Inch by inch the Maibaum is raised using smaller lifting poles, traditionally called “Schwalben” or “Scharrstangen” that have been stripped of the bark and slung together at the top by thick rope. The Maibaum is slowly hoisted into a pre-prepared hole or nowadays into a steel base frame. Back in the day, once the Maibaum was firmly anchored in place, it was the job of the “Maibaumkraxler” to scale the Maypole, attach the wreath and make it safely back down to the ground again, for the commencement of the festivities. Today the towns erupt with colourful parades, music, food and drink.


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This is a custom that is steeped in tradition, which is one of the many reasons why it is close to our hearts. Being in Langengeisling for this celebration has been the highlight of our year. To top it all off, Boris got to help! Stationed at one of the Schwalben, he hoisted the Maibaum together with the “Burschenverein” {Young Farmer’s association} who are the driving force behind the preservation of this beautiful tradition.


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