MENTA BISTRO - Balatonfüred

Balaton, sunshine, lemonade, home made fruit juice, made from locally grown salads, fresh food.

HUNGARIAN POPPYSEED BREAD AND BUTTER PUDDING in fusion style

My intention was that should anyone taste the desssert they will realise that this Hungarian poppyseed bread and butter pudding which used to be accompanied by apricot jam, has now been enriched by many exciting tastes, in the true spirit of fusion.

Its base is leavened dough with poppyseed, topped with vanilla-poppyseed mousse at room temperature. Then I rolled the whole composition in fried crumbs of pepper, poppyseed and cinnamon. Served with persinnamon sorbet and poppyseed ice cream. And just visible underneath is a peppper cream based on vanilla cream, which does not make it hot, but lends it an exotic flavour.

For further information see dininigguide.hu

THE NEW CHALLENGE

Bagatellini Café opened the end of february at the lower level of Mom Park. I'm created special sandwiches for the Café from Sandwich in a glass through Chicken Curry Salad to Fusion Sandwich.

Enjoy the discovery! Bon Appetit!

SEGAL DINNER HAS BEEN COMPLETELY SOLD OUT BUT I PROMISE TO ORGANISE A SIMILAR EVENT IN THE NEAR FUTURE

Sandwich in a glass

What is a sandwich in a glass?

You can find out from ( the TV programme) "Just Girls"

And you can try it in Villa Bagatelle.

DELICACIES SPICED WITH JAZZ - interactive talk

11th February 2012

Marczibányi Square Cultural Centre

With members of "Tinopener Action Group" :

Ávéd János saxophone,Bacsó Kristóf saxophone,Barcza Horváth József bass,Dés András percussion,Lukács Miklós cymbalom,Oláh Szabolcs guitar,Szabó Dániél piano,

PLEASURE NIGHTSHIFT AT BROT BAKERY

We made organic rolls, pistachio twirls, wholemeal bread and much more. Many thanks to Laszlo Csak, the manager of Brot Bakery and his staff for this exciting adventure.

THE PRESS LAUNCH OF

MY SECOND COOK BOOK IN PICTURES

FLAVOURS AND SHAPES                             

 I am pleased to inform you that my second cookbook was launched.

 I could not have imagined how much I would enjoy writing my first recipe book – the brainstorming, the photo shoots, the layout work and everything else. And to be honest, I was not expecting Színek és ízek (Colours and Flavours) to be such a roaring success. It was a huge – and very pleasant – surprise to discover so many people reading it, using it and referring to it, and I am still congratulated on it to this day.

 I was also delighted to hear feedback that – although it was not written for industry professionals – the book is also well thumbed by chefs and kitchen managers seeking fresh inspiration in their everyday work.

 It was the combination of these factors that pushed me to bring renewed energy to a new volume. I was driven by a new principle this time: dishes that not only make my favourite fusion cuisine accessible to a wider audience, but that also celebrate the true purpose of dining – the joy of spending time together. The individual chapters here were compiled such that each dish stands on its own, but with the primary intention that they work well in any combination to produce modern dishes brimming with surprising flavours and visual impact.

 Here too, my thinking was the same: I wanted to encourage people to allow their imagination free reign. Why not try new colours, flavours, spices, techniques, combinations and ingredients? Be brave, creative and experimental!

 I hope that, through these pages, I will be able to inspire you to prepare colourful and slightly unusual lunches and dinners from the simple, fresh ingredients you come across on a daily basis – for romantic dinners, family get-togethers, and larger groups of friends.

Enjoy!

MY SECOND COOKBOOK ON THE WAY

FLAVOURS AND SHAPES

Eger

Spiced up with wine, cheese and jam. Thanks to: St.Andrea and Bolyki winery, Tamás Sándor cheesemaker and Hering Laci jammaker.

Sampling the Hollywood stars favourites

On the cookery course on the 6 th & 9 th of September we will be preparing the food was served to filmstar Antonio Banderas and former U.S.president Bill Clinton and the same time we will be listening to exclusive anecdotes about them.

For further information see Csillagánizs Főzőiskola.

Jakupcsek… because I care

I feel fortunate to have been interviewed by Hungary’s most popular talk show host Ms. Gabriella Jakupcsek on  29 May. I was told that this interview was one of the most viewed episodes of this talk show on TV. The promotional video is available on youtube: www.youtube.com