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From fermentation to the philosophy of making ramen soup | Piqniq pack—Part 14
How to ferment with the help of mushrooms and bacteria found in nature? When does a gastronomy enterprise communicate properly? What are the tasks of a restaurant owner’s everyday life? What is the philosophy of making ramen soup? Here is the fresh Piqniq pack part with questions and answers!
budapest
Taiwanese dishes with a Hungarian accent | 101Bistro
Taiwan has moved to Moszkva tér—101Bistro is a place where a lot of things come together. East and West, Asia and Europe and the three founders who decided to show the thousand faces of Taiwanese gastronomy to the Hungarian audience. The team recently opened their restaurant with a concept
vegán
Concentrated sunshine, in jars | Konyha x Sáfárkert
How can summer sunshine be “preserved” for cold winter days? The more fortunate ones already know, as they can still remember the abundance of compotes, jams and pickles lined up on the pantry shelves back in their childhood. Preserving the flavors of nature is an honorable tradition of ours, but
mastercard
Good people, good places | Big picture of gastronomy
In the third episode of our weekly series, we introduce figures of Hungarian gastronomy who, even though work on different fields still have a positive outlook on the future. The latest episode features a bike delivery person with two degrees, a chef also having experience in foreign restaurants, a figure