Course summary
Join us for a hands-on cooking workshop to learn about different snack foods eaten on the street and at home in Hungary.
These two dishes hold deep nostalgia for Hungarians, longing for the tastes of home. Learn how to prepare two much loved Hungarian snacks from Kristina Náray, who grew up eating Hungarian food cooked by her grandmother and extended family, with a great passion for preserving traditions and sharing culture through food and storytelling.
- Lángos
A famous street snack of Hungary, a flavour to remember and cherish for Hungarians and visitors to Hungary. Topped and filled with a variety of ingredients, we will eat it the classic style with sour cream and mild semi hard cheese, and a touch of garlic juice, as well as some other variations for tasting - Palacsinta
These Hungarian style crepes, are a homecooked favourite, eaten both savoury and sweet. The version we will cook will be what Kristina grew up with, made by her grandmother as a child, served warm with homemade fruit compotes from homegrown fruits (fruit conserves/ jam).
Along the way, you’ll discover more about Hungarian food, culture, history, and cooking techniques, while sharing a meaningful and interactive cooking experience. During the workshop, we’ll enjoy the dishes we make fresh off the stove, the only way to have them both!
What you will learn
- how to make Lángos – Hungarian street snack of fried potato dough, served with sour cream, creamy mild semi hard cheese, and garlic.
- how to make Palacsinta- Homemade favourite of Hungarians, best eaten freshly made, and served with homemade fruit compotes (conserve/ jam).
What you will get
- recipes to take home
- taste tests of all dishes made
- food to take home if you wish
What you need to bring
- apron
- container
- water bottle
About the tutor
Food and storytelling sit at the heart of Kristina Naray’s life practice as a cook, host and cultural storyteller, of mixed Hungarian and Filipino heritage. Her Hungarian side of the family migrated to Australia from former Southern Hungary (now Croatian and Serbian lands) in the late 50’s with the large migration of Hungarians to Australia. Kristina grew up very close to her grandmother, where she enjoyed and learned all of the home cooked dishes passed down in her family lineage. Kristina has a tertiary background in Health Sciences, Nutrition and Health Promotion, with her career spanning community nutrition education to digital health, now solely hosting intimate pop-up lunches and dinners, and teaches cooking workshops, where she shares dishes passed down from her family and communities. Krisitina is passionate about sharing the cuisine, culture, and stories of her family’s heritage and honours them through these memories.
Course cost
COST: $75.00
Class availability: 8 PLACES REMAINING
Course dates
Saturday 19 September
10.30am – 1.30pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$75.00
8 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
