Silvia Schneider Takes ORF 2 on a Steirian Culinary Journey Through the Graz Basin
In late September 2026, popular culinary program Silvia kocht brings viewers across Austria on a weekday afternoon exploration of regional kitchens, spotlighting guest chef Hans Peter Fink and host Silvia Schneider as they explore the rich food traditions, local butcheries, and historical landmarks of the Graz Basin.
Quick Takeaways from This Week’s Culinary Route
- The Guest Expert: Renowned chef Hans Peter Fink brings his Steirian-rooted cuisine to the ORF 2 midday lineup.
- On the Road: Host Silvia Schneider visits local artisans, including a Graz butchery and a Gleisdorf bakery.
- Historical Context: The episode features an on-location visit to the Lurgrotte in Peggau, famously tied to an 1894 cave rescue.
Meet Guest Chef Hans Peter Fink and the Steirian Tradition
Airing weekdays at 14.00 on ORF 2, Silvia kocht continues its regional focus by partnering with established culinary talents. This week highlights Hans Peter Fink, whose career spans high-end culinary stations before returning to roots in the family business. Fink trained at the Gasthaus Fink in Riegersburg, alongside notable stints at the Arlberg Hospiz in Tirol and Restaurant Obauer in Werfen, followed by a tenure as head chef at the Hotel Sacher in Vienna.
In 2008, Fink took over the Gasthaus Haberl und Fink’s in Walkersdorf alongside his wife Bettina and brother-in-law Mario. His culinary philosophy centers on straightforward, regionally anchored dishes. As Fink puts it, what he likes to eat himself is what his guests receive, often with a little extra flair.
Inside the Graz Basin Episode Production
Host Silvia Schneider focuses her itinerary on the Graz Basin, kicking off the journey with a hands-on stop at a local butchery in Graz. Working alongside Simeon Baker and the team at Fleischerei Mosshammer, Schneider assists in the production of white sausages. While traditionally associated with Bavaria, the classic sausage—crafted from minced veal or pork, seasoned with spices, and mixed using a specialized chopping machine known as a kutter—gets a close-up look at regional preparation methods.
Moving from savory meats to baking, the journey shifts to Gleisdorf. Here, master baker Christian Ofner demonstrates the creation of organic spelt whole grain loaves and shares professional techniques for making pizza that matches the quality of an authentic Italian pizzeria.
Exploring the Geological Wonders of the Lurgrotte
Breaking away from the kitchen, the episode also explores subterranean Styria with a visit to the Lurgrotte in Peggau. Known as a dripstone cave featuring stalactites and dramatic limestone formations, the location holds both natural and historical significance. Guided tours range from brief one-hour introductions to extensive adventure treks through the cave system.
Beyond its geological features, the Lurgrotte gained widespread historical attention following a dramatic accident on April 29, 1894. Heavy rainfall caused rising water levels that trapped seven speleologists inside the cave for nine days. A massive rescue operation involving over 1,000 helpers, miners, a diver from Trieste, and thousands of spectators ultimately succeeded in bringing the trapped explorers out alive.
| Location | Key Focus / Craft | Featured Expert |
|---|---|---|
| Riegersburg / Walkersdorf | Steirian-rooted regional cuisine | Chef Hans Peter Fink |
| Graz | Traditional white sausage production | Fleischerei Mosshammer |
| Gleisdorf | Organic spelt bread and pizza baking | Master Baker Christian Ofner |
| Peggau | Subterranean exploration and 1894 cave history | Lurgrotte Guide Staff |
