Australia’s best Hungarian restaurant awaited guests with kangaroo goulash
For many years, Australia’s top Hungarian restaurant, Korona Csárda, hosted Hungarian politicians, expats and local Australians as well. Most guests were eager to try the kangaroo goulash, the owner’s invention. Meanwhile, others felt sorry for the poor being and refused to even try the delicacy. Here’s the story of preserving Hungarian culinary traditions in Melbourne.
Hungarian restaurant in Melbourne
Blikk writes that at the Hungarian restaurant Korona Csárda in Melbourne, chef Zsolt Vigh crafted a unique dish – kangaroo goulash – that captivated both locals and visiting Hungarian politicians. Vigh, who opened Korona Csárda in 2009 within Melbourne’s Hungarian Community Center, prepared this distinctive meal by frying onions in fat, adding paprika with care, and then incorporating tender kangaroo meat, often from the tail for its juiciness.
Hungarian politicians’ favourite Australian eatery
This hearty dish became a memorable experience for Hungarian politicians visiting the community hub. However, not all diners were completely on board – some felt hesitant about savouring kangaroo meat, finding it a challenging delicacy. For instance, the wife of the former President of Hungary, János Áder, politely refused to try the odd yet delicious meal. According to the chef, kangaroo goulash is slightly sweeter than the traditional version.
The restaurant hosted numerous Hungarian dignitaries, including former head of state László Sólyom, Regional Development Minister Tibor Navracsics, and László Kövér, the speaker of the National Assembly. Despite his connections with prominent figures, Vigh remains humble, cherishing moments like his visit to Kövér’s office in Hungary rather than pursuing fame in Australia.
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Preserving heritage
At the Korona Csárda Hungarian restaurant owner Zsolt Vigh created a nostalgic haven for Australians and Hungarian expatriates alike. While some guests initially found Hungarian cuisine more robust than they were accustomed to, Vigh says the restaurant’s diverse menu appealed to nearly all visitors. A key influence in the kitchen was Vigh’s mother-in-law from Transylvania, whose culinary skills are widely admired. The restaurant drew a multigenerational clientele, including Hungarian Australians who find themselves moved to tears when tasting long-missed dishes like floating islands (madártej) dessert. Younger guests, often unfamiliar with their heritage, even expressed regret for not experiencing Hungarian culture sooner.
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