For the second time, the event, organized by the South Great Plain Gastronomic and Tourism Association, was held at the Hunguest Hotel Forrás in Szeged. The exhibition was attended by 50 professional partners, and visitors were able to participate in workshops on 10 important topics. This time Matusz-Vad Zrt. was represented as exhibitor and speaker.
One of the founding members and president of the South Great Plain Gastronomic and Tourism Association is the chef of the Hunguest Hotel Forrás, master chef Ferenc Bálint. The association was founded with its partners with the aim of bringing together tourism and hospitality professionals in the region. Its members include high-volume companies such as Matusz-Vad, but also local small producers, technology providers and the HoReCa sector. Its other mission is to develop the local gastronomy and tourism industry and improve the guest experience in all segments. Be it the hotel industry, about confectionery, restaurant catering or any catering-related service. The main theme was innovation, and participants shared the latest trends and experiences in the sector.
DGT speakers include technical chefs from Matusz-Vad
As last year, the programme was enriched by a series of presentations and workshops. Topics included enhancing the consumer experience, the rise of plant-based nutrition and thermotechnology. The event also gave participants the opportunity to learn about local products and flavours, and to discuss future opportunities and challenges for the gastronomy and tourism industry.
Two of our creative chefs, Ferenc Briák and Ferenc Székely interactive presentation to talk about our innovative products, which were also used to create a delicious dish for the visitors. The Surgital 85% pre-cooked risotto, to create an unadulterated asparagus dish using our fully cooked, ready-to-cook, boxed vegetable stock, topped with rabbit spine has been planted with edible flowers.
Tradition meets innovation
The main topic of the speech, however, was our company's latest product range, which is currently completely unique on the market. After a long period of experimentation, based on our own recipe Fresh Fish Ltd., we have developed 4 new products. One of them is the gluten-free catfish meatballs with sour cream, a product development of technical chef Ferenc Briák. Our innovative Doypack packaged products include catfish paste with African catfish fillets, two types of fish juice and fish sauce. These are all preservative-free, ready-to-cook products up to 100%, ready to serve immediately after heating, requiring no skill to prepare, saving consumers time and energy. Thanks to the special pressure of 5000-6000 Bar, bacteria are destroyed and the product remains fresh for up to 45 days when pre-chilled. And their practical design makes them a convenient choice for our business partners and consumers alike. With the products on show, our primary aim was to enrich the participants with ideas, recipes and solutions, not just products.
No stopping at the Matusz-Vad stand
The event started at 9am and our stand was open all day, where you could taste, among other things, the aforementioned Fresh Fish products. The catfish chips were accompanied by a reimagined cottage cheese choucro with sheep's cheese foam, and the chowder was accompanied by fresh sourdough bread. Also based on the recipe of one of our technical chefs, Ferenc Székely Italian sausage made a cream and mushroom stew, served with gargarelli pasta and Darta with artichokes we served. Our year-round vegetables were made crazy this time with a special marinade. We also brought along 3 new items packed per serving (red wine beef stew with mashed potatoes, grilled goat cheese with green pepper puree, marinated chicken legs with tomato bulgur), which anyone who wanted to try Matusz quality at home could take with them. Of course, the soup and main courses were accompanied by desserts. For a sweet ending NATS raw vegan cakes and PopDots colourful doughnuts all of which are individually frozen and ready to eat immediately after being released at room temperature.
Working together is the key to success
During the event, participants had the opportunity to exchange experiences and information, as well as to strengthen business relations, to better understand each other's activities, goals and needs, and to develop more effective cooperation in the future. From what we saw, it was clearly a great success and will hopefully contribute to the development and strengthening of the local gastronomy and tourism industry. The event could foster further cooperation and development of the region's gastronomy and tourism sector. In the long term, these will contribute to the economic growth and tourist attractiveness of the area.
(Thanks to our partner chef.hu for the chef coats)
