{"id":38870,"date":"2024-05-31T09:46:00","date_gmt":"2024-05-31T07:46:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38870"},"modified":"2024-06-06T09:29:15","modified_gmt":"2024-06-06T07:29:15","slug":"gourmet-fesztival-2024","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/gourmet-fesztival-2024\/","title":{"rendered":"This year again, the caterers were on their best behaviour - the colour of Hungarian gastronomy was present at the Gourmet Festival\u00a0\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

The Gourmet Festival, held for the 11th time this year, was again held in Millen\u00e1ris. This year the focus was on feminine energy and budget-friendly dishes, which resulted in fantastic plates and solutions. To our greatest pride, we were again represented by many of our partners, from home cuisine to Morocco and Vietnam.<\/strong> <\/p>\n\n\n\n

For years, more and more women have been taking the lead in gastronomy, and this trend is set to be reinforced at this year's Gourmet Festival. The organisers of the event are proud to say that female professionals, chefs and gastronomic innovators are playing an increasingly important role in the professional culinary world. This year's festival will therefore focus on female energy to show the diverse and inspiring impact they have on our profession and the world of flavours. In this context, the three ambassadors are Zs\u00f3ka Fekete, who raises mangalica on her own farm, Gabriella Orm\u00f3s, who is fascinated by sourdough, and Zsuzsanna \u00d6tv\u00f6s, a PhD student in Classics and Philology, who has become a gastroblogger and pastry chef.  <\/p>\n\n\n\n

As we have become accustomed to, on the main stage they gave presentations on their own areas of expertise at various times, but there were several workshops<\/a>, a round table discussion and improvisational gastronomy theatre. Several of our sales representatives and managers from Matusz-Vad visited the event, and we were curious to see what dishes were prepared this year using our ingredients.  <\/p>\n\n\n

\n
\"\"
Photo by Gourmet Festival <\/figcaption><\/figure>\n<\/div>\n\n\n

Balagan<\/span><\/h3>\n\n\n\n

Opened just six months ago Balagan<\/a>, the well-known Mazel Tov<\/a> has burst onto the gastronomic map of Budapest as a little brother. Their concept stayed on the Middle Eastern small plate line, with the addition of a very high quality cocktail bar. As a fresh debut, they didn't leave the dishes they brought to chance, so they also prepared 5 different dishes. <\/p>\n\n\n\n

\u201cIn line with the theme, we have tried to reflect the feminine energy in flavours and colours. Our first Signiture dish is a hummus-based dish made from high quality tahini, with boiled beetroot and with mango, <\/a>with sumac and homemade minipitas. Their second live dish is a tuna ceviche, a symbol of freshness and refreshment, with a seasonal sprinkling of asparagus, California peppers and month-old radishes marinated in a special blood lemon. For the main course, we had two mini burgers, one of which was a lamb one with sumac onions and rosemary mayo. The other was a liba<\/a> pleskavica, stylishly topped with ajvar and homemade relish. Their dessert was prepared by a colleague representing the team's feminine energy, and what else could it be but a homemade baklava made with lots of honey and pistachios, mascarpone and raspberry variations.<\/p>\n\n\n\n

\n