How to make it: Marc Surette’s chicken fricot recipe

Recreate this warming regional classic following the tips of Marc Surette of Moncton’s Bistro 33, who has cooked for the likes of the Queen

How to make it: Szabina Szulló and Tamás Széll’s goulash recipe

Two chefs’ take on goulash, the classic Hungarian stew of meat and vegetables, served at their two Budapest restaurants, Stand and Stand25.

Flavours of Hungary

Goulash is the country’s culinary calling card, but there are many other delicious Hungarian dishes, whether it’s roast pork or pretty pastries.

Budapest: Chefs and culinary makers

Meet the chefs and makers behind Budapest’s top food experiences, from the farmer producing gourmet charcuterie to the man who established Hungary’s first ‘DIY restaurant’.

Raise a glass: Hungarian wine

The spiritual home of ‘noble rot’, Hungary has been producing great wines for millennia, from from Tokaji aszú to Egri bikavér.

Hungary: Deconstructing goulash

Around the globe you’ll find all sorts of dishes masquerading as goulash. But the authentic, Hungarian version is a world apart. And it’s never, ever, a stew.
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Hungarian Chefs Pay Homage to the Classics—with a Twist

Hungary’s cuisine has always been unique, but a new wave of creative chefs are changing the future of Hungary’s food scene.