Best of Hungarian cuisine during Diplomats International Gastronomic Festival

On the picture the Hungarian chef  Janos Klimaj.

On Saturday 21 May, Diplomat Magazine presented the first Diplomats International Gastronomic Festival at HANOS Den Haag-Delft.

Fifteen embassies sparked up their grills, woks, and hotplates to let ambassadors, diplomats and other invitees taste their countries’ specialities.

The event was opened by the mayor of Delft, representatives of Diplomat Magazine, HANOS General Manager Mr Frans Kieftenbeld and the Ambassadors of Thailand, Russia, Hungary, Pakistan, Vietnam, Uzbekistan, Kyrgyzstan, India, Afghanistan, Sweden, Peru, Mexico, Chile, Argentina and Turkey.

Hungary was represented by the Smaak van Hongarije, the Trade Office of the Embassy of Hungary and the Embassy’s chef Mr Janos Klimaj.

During the festival, Embassy chef Mr Klimaj cooked catfish stew, quark pasta with dill and cracklings, and pork medallions with lecsó mousse and potato crisps, on several hot plates. He also prepared two types of deserts, a quark desert ‘Varga’ style, as well as poppy seed pudding with acacia honey. Visitors could observe his cooking demonstration and be invited to taste his dishes, together with different types of Hungarian wine.

The Smaak van Hongarije presented typical Hungarian food products such as Pick wintersalami, different types of Gyermelyi, ground paprika powder and ground caraway.