Smiley tips

Now eat up

Arguments over a plateful of food: A normal family situation. But if you prefer to see your children munching happily, go to a Kinderhotel.

Doris Simhofer

Chips, pasta, chocolate: If we left it to the youngsters to choose, then their menu would not exactly be what adults call high-flying cuisine. But on holiday, thanks to the cunning chefs at the Kinderhotels, little gourmets can turn into proper connoisseurs. Our chefs know how to flatter a child’s palate. As well as how to cook a healthy, yet varied, colourful and imaginative food for the youngsters.

any of our health-conscious contemporaries could tell a tale or two about this: A parent’s appeal to a child to eat something “sensible” or “healthy” just for once will usually fall on deaf ears as they move on to the next happening. It’s a different story at the Kinderhotels. No wonder, because our creative chefs have had all sorts of good ideas for making a balanced meal look interesting and exciting from the start. All sorts of tastes and levels of appetite are catered for. The range of culinary delights stretches from the colourful, varied menu through special menus for every age down to the children-only table. Eating is turned into an adventure. Of course, at the children’s buffet table the youngsters can select just what they like. And it’s a good thing that everything served at the buffet is healthy and balanced. Although there must be ice cream too on a children’s menu. So many Kinderhotels offer it free of charge.

Children as nutritional analysts. Children are critical about what they eat. If maybe a tiny bit of onion has found its way into their favourite sauce, great surgical skill and meticulousness will be called for to get rid of the offending item once and for all. Or if the coveted cheese sandwich belonging to the parents has had the nerve to be garnished with tomato, or even peppers, then the entire work of art will be deemed inedible. However, with a few clever tricks this attitude of so many youngsters can soon be helped on its way. When healthy food is on the menu it is often only a question of providing the right “packaging”. Nutritional scientist and author Dagmar von Cramm describes the situation: “Studies by the Research Institute for Child Nutrition have shown that until their third birthday children have a balanced diet. The older they get the more unhealthy their diet.” They eat more between meals, often in spite of the fact that their parents forbid it.” No wonder that many children nowadays are overweight. Reason enough for adults to be concerned. And to consider that children’s senses of taste and smell, as well as their feelings are different to those of adults. It is therefore very important for children that what they eat feels good in their mouths, according to von Cramm: “Children like things that are crisp and crunchy in their mouths”.

Children as nutritional analysts. Children are critical about what they eat. If maybe a tiny bit of onion has found its way into their favourite sauce, great surgical skill and meticulousness will be called for to get rid of the offending item once and for all. Or if the coveted cheese sandwich belonging to the parents has had the nerve to be garnished with tomato, or even peppers, then the entire work of art will be deemed inedible. However, with a few clever tricks this attitude of so many youngsters can soon be helped on its way. When healthy food is on the menu it is often only a question of providing the right “packaging”. Nutritional scientist and author Dagmar von Cramm describes the situation: “Studies by the Research Institute for Child Nutrition have shown that until their third birthday children have a balanced diet. The older they get the more unhealthy their diet.” They eat more between meals, often in spite of the fact that their parents forbid it.” No wonder that many children nowadays are overweight. Reason enough for adults to be concerned. And to consider that children’s senses of taste and smell, as well as their feelings are different to those of adults. It is therefore very important for children that what they eat feels good in their mouths, according to von Cramm: “Children like things that are crisp and crunchy in their mouths”.

In addition children like fixed structures on their plates. Meat, rice, vegetables and sauce should as far as possible be served separately – the neo-gourmets prefer to mix everything themselves. The example set by parents also has an important effect on children. If Dad would rather not have any salad and Mum turns up her nose at vegetables, then this is no basis for a child to grow up into a vitamin-hungry connoisseur. The example set by parents’ eating behaviour also has a great effect on the children. Stress researcher Univ. Prof. Dr. Sepp Porta of the Graz University Hospital says: “It is incredibly important for children to eat together at least once a day. This is a time when everyone gets together to talk, organise and laugh. A holiday presents an ideal opportunity to foster these rituals appropriately. Not only do they contribute - in later years - to controlled eating behaviour in the children, they also help to make memories of the holiday linger for longer in daily life if these rituals are also fostered at home.

Quality as a basis for food to be enjoyed. The quality of the food we eat has a significant influence on our well-being. Christian Eisl, chef at the Gartenhotel Theresia in Saalbach-Hinterglemm also argues the case for quality: “It starts when we buy the raw materials and ends with careful preparation and the loving presentation of the menu.” Christian Eisl knows what he is talking about - after all, the Gartenhotel Theresia was awarded the “Grüne Haube” (“Green Chef’s Hat”) for the use of natural and organic produce in 2001. The philosophy behind this: Guests who are looking to establish a bond with nature should be pampered with natural foodstuffs with no frippery. Special importance is attached to the selection of raw materials. Fresh quality and first class origin from chiefly biological agriculture are the principles for outstanding cuisine. Cereals are produced by controlled biological cultivation and of course the farmer has his own flour mill. Seasonal fruit and vegetables come from organic businesses, and are also produced in the region. “Man is what he eats, ” says Christian Eisl. For this reason only unadulterated produce reaches his table. “In addition we also have the facilities to meet every dietary requirement.” Allergy sufferers, diabetics – anyone who gives us brief advance notification will be given a fully styled, epicurean diet menu. Furthermore, the Gartenhotel Theresia can also serve cholesterol-free or gluten-free menus. Moreover, the weekly programme of culinary delights offers a range of highlights. So the Welcome Drink for a start is something healthy, namely a bottle of Carpe Diem Kombucha. The Wellness-inclusive package also offers water by the grand method, figure-conscious organic whole food fitness menus or salad and uncooked vegetarian buffet.

Healthy food from organic farmers. Children are our future guests. So it is all the more important to get them used to eating appropriately healthy food. At the Kinderhotel Muchetta in Wiesen near Davos the kitchen team virtually swears by organic produce. Catering supplies are bought from an immediate neighbour, Hans-Jörg Gees, an organic farmer. Natura Beef is purchase exclusively from this farmer, who has also been awarded the Bio-Suisse certificate (for organic products). Vegetables and even the cut flowers that adorn the guest room, are bought from a neighbouring female organic farmer. In the Nationalparkhotel Felben, too, the emphasis is on produce from organic farming: “We use meat from our own organic farm, but also from Ebners, the organic butchers in Mittersill,” says Christoph Scharler. Dairy products used in the kitchen come exclusively from the Ja! Natürlich dairy in Maishofen.

Top quality. In Urbani’s Family Hotel in Bodensdorf only pure, natural produce and products are used. The delicious organic products that make the hearts of children and parents alike beat faster, come from successful organic suppliers, such as, for example, the Nuart vulgo Hafner families. “We appreciate the quality of our meadows and fields, says hotel chef Nindler. “Our organic farmers manage the soil according to the guidelines for ‘organic-biological’ cultivation and we take guidance from a consumer group that demands a great deal from foodstuffs.” So the numerous types of cheeses, produced by the organic farmers in the Hofkäserei from 100 % sheep’s milk are another example of a top-flight culinary treat for gourmets. Delicacies such as cottage cheese and cream cheese made from sheep’s milk, but also sheep’s milk yogurt and sheep’s milk cottage cheese allowed to mature in the cellar should always form part of the extensive cheese buffet.

Now eat up, children. You don’t have to be a Jamie Oliver to hit on the culinary tastes of children. Admittedly, the English TV chef does have the knack of conjuring up healthy menus and still being really cool. “But it’s often just a case of presenting simple things in a way that is suitable for a child,” says Urbani chef Nindler, who speaks from experience. His vegetable sticks for dipping are in any case a real hit with the youngsters too. Not to mention the wonderful curd cheese loaf, made of fresh sheep’s cheese, made really special with a fruit sauce. And one thing is certain: Even when the parents are still lurking around – they won’t have much luck with the curd cheese loaf. The children would rather eat it all up themselves. Right down to the very last mouthful.