The last of Autumn’s leaves have fallen, and Winter has officially set in for the long haul. It will now be some 3 months until the green shoots of Spring start to show. But yet somehow, Nature knows we are all longing for something hearty. Something rich. And…
Everyone should know how to make Lecsó. It is a true Hungarian comfort food and one of the few classic Hungarian dishes that is vegetarian. Tomatoes and paprika thrive in the warm Hungarian climate and Lecsó is the perfect solution for using up the inevitable surpluses of both.…
Roasted autumn squash with feta and lambs lettuce is one of my favourites ways to celebrate the start of autumn. Autumn announces its arrival with the leaves begin to turn brilliant shades of red, orange, and yellow, and the air turns crisp. One of the most iconic symbols…
Ask anyone which dish stands out as a quintessential Hungarian comfort food. They will immediately tell you about Hungarian goulash. But as many visitors to Budapest will learn to their surprise, goulash is not the thick stew they were expecting. It is a watery beef soup. In fact…
Goulash alla Triestina is a classic Trieste dish which marries the bold flavours of Hungary with the aromatic essence of Italy. Trieste is a prosperous Italian port city nestled on Italy’s north eastern Adriatic coast. It’s a melting pot of cultures which has influenced the city’s culinary heritage…
Frico is a thick pancake of grated potato, onion and Montasio cheese, cooked until the outside turns deep gold and the inside stays soft and yielding. It takes about 40 minutes and costs almost nothing to make. What is Frico? Frico is Friuli’s signature dish and is at the…
Montasio is the king of Friuli’s mountain cheeses. Firm, nutty and made for melting, it’s the backbone of Frico and shows up all over the region. It boasts a rich history and a distinctive flavour. Not many people have heard have heard of it outside of Italy. But…
Friulian farmers have been using salame to extend the shelf life of their meats for hundreds of years. So it is no surprise that salame recipes are still a very important part of the Friuli region’s cuisine today. Without doubt, Salame in aceto con polenta is one of…