THE MOST DOMINANT

CULINARYTRENDS

IN HUNGARY

In the last few years the range of and

available to the Hungarian consumers has

and at the same time their quality have

. are also present here in

many respects, for instance guests are starting to appreciate

gastronomy servicesproducts greatlyexpanded noticeablyimproved too International trends

gastronomy servicesproducts greatlyexpanded noticeablyimproved too International trends

simplicity and clarity more than ever before. Although in

Hungary, there are many due to the

market’s conditions and capabilities. A perfect example of

this is the fact that has taken root in

Hungary only in a . Another specific trend that is

expected after the expansion of the past couple years, is

reasonable . Just like last year, Baldaszti

Group’s experts compiled a background material in which

they list the and

regarding Hungarian gastronomy.

distinctive characteristics

fine dining culturelooser form

consolidation

most important topical trends potentialupcoming changes

distinctive characteristics

fine dining culturelooser form

consolidation

most important topical trends potentialupcoming changes

Mangalica meatloaf

Ingredients for the meatloaf:

Ingredients for the mashed potatoes:

Ingredients for the jerusalem artichoke juice:

1,5 kg mangalica tenderloin, 30% has to be fatback

1 kg confit onions in duckfat

1,75 dkg salt

African spicemix

4,25 dkg French sweet bread soaked in milk

Physalis confit

3 litre duck broth

3 kg jerusalem artichoke

300 gr potatoes

300 gr butter

300 gr milk

3 packs of ramsons

Ingredients for the meatloaf:

Ingredients for the mashed potatoes:

Ingredients for the jerusalem artichoke juice:

with ramsonsmashed poatoes

Krisztián Huszár, chef of ZONA BudapestKrisztián Huszár

Method:

:

Meatloaf:

Mashed potatoes

Physalis confit:

Jerusalem artichoke juice:

Cut tiny slices of the mangalica meat and put them into the

freezer until they are almost frozen. Also put the top of the grinder into the

freezer.

Meanwhile, make the confit onions: Cook the onions for one hour and the

duck fat with constant mixing. Put it into a spicc filter and wait 15-20

minutes. After that, put into the freezer as well.

Soak the French cake/sweet bread into milk and put it into the fridge.

Grind 1/3 part of the mildly frozen meat into real soft and the 2/3 part of it

grind rough. Try grinding as fast as you can manage.

Grind the meat, French cake/sweet bread and onions as fast as you can,

try to make it really soft. Add some salt and the African spices and mix it

carefully. Put it into square forms and double vacuum bags. Leave it for a

night in 0 degrees temperature. The day after put it into a 57 degrees

waterbath for an hour, then leave it for 15 minutes. Pour cold water over it

for 15 minutes and leave it in iced water until you use it.

Clean the ramsons and put into a blender, pour 300 gr of hot milk. Blend it

for 2 minutes, add 300 gramms of boiled potatoes, blend it for another 2

minutes then put 300 gr of butter and some salt. Blend it for 20 minutes.

Cut the leaves of the physalises,put them into a boiling water then into

iced water straight away, to be able to easily pull off the skin.

Put the salted and sugared physalises on a baking sheet and leave them in

a 70 celsius degrees oven for aproximatly 30 minutes. Right after you pull

them out put them into a fruity flavoured olive oil.

Clean the jerusalem artichokes carefully with skins on them, slice into half.

Grease the baking sheets with olive oil add some salt and sugar and put the

jerusalem artichokes in. Leave them in a 160 degrees oven for half an hour.

When it is done carefully put the caramellized artichokes into a pressure

cooker with 3 dl Portoi wine and cook until it looks like a syrup. Right after,

pour the duck broth in it and cook again for an hour, pour off the overflow

liquid and boil the rest until it is a syrup.

Take out the meatloaf from the vacuum bags and fry both sides brown. Put

the warm mashed potatoes into a big bowl and the meatloves as well. Pour

the top with the jerusalem artichoke juice and put some physalise to

decorate.

Serve

Method:

:

Meatloaf:

Mashed potatoes

Physalis confit:

Jerusalem artichoke juice:

Serve

RISE OF THE

ASIAN CUISINEIn last year’s trend forecast, Baldaszti Group

highlighted the

. Today, we can see clear proofs of

that in the Hungarian market:

Asian-style restaurants .

Let’s just mention or

near to the Basilica in Budapest or the soon to

be opened ramen and tempura bar at

.

Asian cuisine’s expectedexpansion

more and moreare opening

Spíler Shangha Bao Bao

OMUHÔTEL NOMURI

i

Asian cuisine’s expectedexpansion

more and moreare opening

Spíler Shangha Bao Bao

OMUHÔTEL NOMURI

i

Last year pho soup

few succeeded

already looking forsomething newpopularity going to vanish

ramen ortempura and buns moreattention

the Vietnamese was a big hit

in Hungary. Many places offered it, but only a

: most of the pho soups are

hardly authentic and on the top of that the

Hungarian public is

. This is one reason why the

of pho is and new

favourite meals are going to appear.

To stay with the Asian cuisine,

probably will get

but other cuisines are coming up as

well. Great examples of the latter are the

Last year pho soup

few succeeded

already looking forsomething newpopularity going to vanish

ramen ortempura and buns moreattention

Georgian or the Brasilian Casa

Brasil restaurant in Budapest.

Hachapuri

TheOne-categoryConcept

The expectations of are tagging along with

the idea, which is becoming .

More and more places are opening and staying on the

market, which are offering only

(3-5). Some restaurants are focusing

only on , others are , .

The question is if it will be possible to c

and keep the in just

one type of meal. The expected spread of in

the next few years can help with

of this form.

simplicityfast casual very strong

one type or limitednumbers of meals

fish and chips soup bars donut shops

ontinuouslyimprove the quality guests interested

food truckssecuring the popularity

simplicityfast casual very strong

one type or limitednumbers of meals

fish and chips soup bars donut shops

ontinuouslyimprove the quality guests interested

food truckssecuring the popularity

SPECIAL

The formerly less popular, but

usage in our everyday menues are

getting ordinary: and the

traditionally liked find a

place in the culinary selection. This trend is

present not only in Hungary, but also

.

Both chefs and guests appreciate more the

instead of something

way too complicated and unknown.

special ingredientslike offal’s

tongue, ear, kidneyliver and bone marrow

in the othercountries

simplicity and clear meals

special ingredientslike offal’s

tongue, ear, kidneyliver and bone marrow

in the othercountries

simplicity and clear meals

WAY TO THE EVERYDAY BASICS

Ingredients’

Lemongrass spit

Ingredients for 2 skewers:

2 bits of lemongrass

24 dkg minced chicken

10 dkg grated carrots

2 whole eggs

fresh spices to taste: chili, lemon juice and skin, fresh

coriander, ginger, lemon pepper

with chickenMethod:In a big bowl mix the chicken with the carrots,

add the eggs then the spices to taste then a

little salt. After that form little cylinders with

wet hands and put them to the lemongrass’s

skewer. Put the completed spits into the

fridge for 20 minutes. Before frying them add

some lemon pepper. Fry it in a pan with

palmoil till it is ready. Serve it with salad, fried

rice and sweet-chili sauce.

Attila Tóth, chef of Hôtel NomuriAttila Tóth

BAR and

Extraordinary qualitywine makers Austrian winesare outstandinglost their export markets “glycol scandal”

blue Frankish fromBurgenland, Zöldveltelini from Weinviertel or Piesking fromWachau

getting betterknown worldwide

neighbouring countries’ appereance in the winemarket new world wines

is observed from the former Monarchy

in the past few years. Especially

, which is a great achievement, after they had

because of a so called

in the 80’s. Today the names like the

sound familiar again.

This has an affect on the Hungarian wine market and

. Hungarian wines are

year after year, lots of wines are now,

but the Austrian vintners make the competiton very sharp.

Beacuse of the

, from Australia, Chile, California,

South Africa, Argetina, Brasil and New Zealand are going to

forcesthe wine makers to speed up

Extraordinary qualitywine makers Austrian winesare outstandinglost their export markets “glycol scandal”

blue Frankish fromBurgenland, Zöldveltelini from Weinviertel or Piesking fromWachau

getting betterknown worldwide

neighbouring countries’ appereance in the winemarket new world wines

THE MONARCHYIS HERE!

CAFE

be .neglected for a while

VS.GIN VODKAThe noble place is hardly questionable

gin is demanding its ownspace great base

mixed with several herbs

younger, experimental generation contributingto the increasing fame of gin

more variations

of vodka : It is the first

spirit on the list of guests. However

, too. Reason for that might be that gin is a for

several coctails and , it makes really

great possibilities to blend. For example we can try gin with ataste of lemon fragrance myrtle, cinnamon fragrance myrtle,quince, cammomille, grapefruit, Japanese sencha or evencucumber.

The of guests is

just like regarding other trends.

We are expecting to see of gin in the next

couple of months also in Hungary.

The noble place is hardly questionablegin is demanding its own

space great basemixed with several herbs

younger, experimental generation contributingto the increasing fame of gin

more variations

ThaiGin Fizz

40 ml Bombay Saphire East

15 ml fresh kaffir lime juice

15 ml sugar syrup

1 bit of lemongrass

4-5 leaves of thai basil

Method:Shake the ingredients in a shaker.

Pour it into a balloon coctail glass

using spiral and soft filters after that

put soda until the glass is full. Put

some lime onto the edge of the

glass. For decoration use fresh basil

and put one bit of lemongrass into

the glass.

Method:

Asiantini40 ml Tanqueray Rangpoor

20 ml Nilly Prat dry Vermouth

1 barspoon Kikkoman soy sauce

Use a coctail glass

Method:Before everything else, put smashed ice into

the coctail glass to cool it down.

Put ice into the shaker and mix it for a couple

of minutes, after pour the melted ice out. Put

the vermouth and the soy sauce into the

shaker and mix it again for 1-2 minutes and

pour out of the ice. After that comes the gin,

mix it again. Throw out the ice from the coctail

glass and pour the coctail using a filter.

Decorate with lemon/lime spiral.

AT EVERY CORNER

New WaveSPECIALITY CAFÉS

Few years ago the started to spread from

Melbourne. After Portland, Los Angeles, New York, London and Berlin, ithas also arrived to Budapest.

Instead of the big uniformed chain cafés the and

, little, independent cafés are becoming

. Regarding the origin of coffee types, and the

of the coffees are much more highlighted, rather than the

country they come from.

Just like in case of the wines, the different growing areas, producing

methods, , are

the most important factors. Besides the well known espresso and milk

based drinks, more cafés providing coffee made with

are opening.

At the same time, not only new wave cafés have appeared, but

popped up as well, which was a big step in the Hungarian coffee culture.

Just one or two of these places have opened recently, but in the next years,

Hungary might be put on the international maps.

new-wave coffee culture

highly proffessionalpassionate more numerous andfamous the farms, the ownerscharacter

the level of roasting preparation and knowledge of the baristas

alternativetechniques

roasters

micro-roasters’

new-wave coffee culture

highly proffessionalpassionate more numerous andfamous the farms, the ownerscharacter

the level of roasting preparation and knowledge of the baristas

alternativetechniques

roasters

micro-roasters’

MOKA-POT COFFEE

Moka-pot (eg. Bialetti, for three or four people)

Freshly roasted coffee (eg. Casio Moca-Saint Augustin)

High quality mill, even manual one if available

Water heater

Boil the clean water in the water heater. Mill the coffee until it

looks like table salt. More or less 15-17 gr freshly roasted coffee

beans are going to give you the approximately right amount of

milled coffee. Fill the moka-pot with the heated water and put

the basket to its place and fill it with the milled coffee. Softly

push down the coffee, remove the overflow. The edge of the

basket and the level of the coffee have to be even, so clean the

edges. Grab the warm bottom of the moka-pot with a tea

towel, put on the lid and put into a moderatly heated stove,

leave the top open. Soon the coffee is going to come out. Leave

it until dark yellow liquid comes out, after that take off the

moka-pot of the stove and put some cool water to the bottom

to stop the boiling procedure.

After that you can enjoy the relatively small amount, but quite

strong coffee.

If it is needed add some hot water to make it soft, but try it first

without sugar or milk.

REINTERPRETED

Experts

BALDASZTI GROUP KFT.1013 BUDAPEST, LÁNCHÍD UTCA 7-9.

SAS

+36 (30) 368 27 80

1051 BUDAPEST, UTCA 15.

GROUP@ BALDASZTI.COMWWW BALDASZTI.COM

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