Hungarian culture & cuisine with a twist.

Ofer Vardi is a successful and popular writer on Hungarian cusine and his latest offering "Goulash Lagolesh" ("Goulash for Surfers") is the first work from Vardi's Lunch Box Press. Instead of being an ordinary cookbook, it's a recipe box with dozens of recipes inside printed on cards that can be pulled out and stuck to the refrigerator door while cooking or baking (even a magnet is included).

The recipes, photos of the dishes, poetry excerpts, thumbnail sketches of Hungarian heroes, anecdotes and historical tidbits that appear on each card are an ode to Hungarian culture and culinary tradition.

With an abundance of talent and love, Vardi brings to life an entire cultural and culinary world, which despite the early efforts of Tommy Lapid (the late Hungarian-born journalist and politician), never earned the respect it deserve. In the stories that precede each recipe, Vardi honors the exploits of princes and kings and emperors for whom quite a few dishes and desserts were named, and also showers affection on goose breeders, chestnut sellers, operetta singers and Hungarian poets, who did an illustrious job of describing the Magyar passion for the pleasures of the palate.

Vardi's research that included a year spent in Budapest, yielded over 100 excellent recipes for Hungarian classics, which are written in a clear and user-friendly manner. All of the recipes were cooked, tested and improved upon by chef Peter Shikloshi, a graduate of the cooking academy in Hungary, before they went into the box.

Like a good Hungarian, Vardi starts off with 15 recipes for soups, cold and hot, including the famous cherry soup, wine soup (borleves), a beef soup with the power to hunt down lovers and snare bachelors (legenyfogo leves), and of course how can we forget gulyas, which is known by its corrupted name: goulash. The first to make it, it turns out, were Magyar tribesmen, nomadic cattle herders. When hunger struck, they would slaughter the most enervated cow and toss its flesh in pieces into an enormous iron cauldron, and the rest is history.

"Goulash for Surfers" also offers appetizers and side dishes, special holiday dishes and a variety of main courses, including cosmic concoctions prepared by Budapest's finest chefs as part of an assignment from Moscow during the space race. For those inclined toward sweet things, which hold pride of place in the Hungarian kitchen, Vardi provides no fewer than 30 dessert recipes, but naturally does not omit beforehand the vital role that cabbage plays, even offering a paeon to stuffed cabbage.

Pécs hosts international heritage event

A multicultural festival offering over 100 arts, science and sports programmes will begin today in Pecs, S Hungary, which will be one of the cultural capital cities of Europe in 2010.

The ten-day "Hungarian Heritage Festival" will open with an open-air performance of several wind ensebles to be followed by the concerts of bands from Pecs including Golestan playing Persian Hungarian music.

Music programmes will feature everything from classical to world music, folk and jazz, performed by a number of Hungarian as well as guest groups from Croatia. The festival will offer minority programmes with presentations of Bulgarian, Greek, Croatian, German and Roma culture.

On the festival's sidelines an international folk dance meeting, the 14th European Wine-Song festival and a celebration of Grape and Wine will be held.

Popular Hungarian snack to launch in China

A version of Turo Rudi, a curd cheese bar covered with a layer of chocolate that is one of Hungary's most popular snacks, will be available in stores in China from mid-September.

Preparations for the launch of the product, called Turo Kiittyy, have taken two years, Nepszabadsag daily said on Friday.

Hungary's EU-Milk Technologies is a partner in the venture making the snack bars at a plant near Beijing.

Jenny Lou, a Chinese chain known for stocking specialties from the West, will be among the stores that carry Turo Kiittyy. Its makers also aim to put the Turo Kiittyy in stores near schools, as the snack is seen as a healthy alternative to sugary foods popular with children.

Hungarian Wine: An Undiscovered Gem

Hungary's wines are not well known in the broader consumer market, and because they are undiscovered, the price you pay for them is still reasonable.

Hungarian wine-making dates back 2,000 years, Klara Sztakovics, export promotion manager for Wines of Hungary, an industry marketing agency said “’Wine’ is the first written word in Hungarian history,”.

There are 22 distinct wine regions in Hungary and 14,000 wine producers, said Ms. Sztakovics. “There is a unique taste for every wine region,” she said. “Everyone can find the wine style they like from Hungary.”

Hungarians love their own wines, consuming 75 percent of the national output. Customers in the European Union buy much of the rest.

Realistically, there is little chance of importing mass quantities of Hungarian wine to the U.S and other countries as the wines are not a mass produced product so quantity is limited. However the scarcity of Hungarian wines makes them all the more appealing.