Latest news with #US-Hungarian
Budapest Times
19 hours ago
- Politics
- Budapest Times
Foreign Minister holds talks with US Deputy Secretary of State
Minister Szijjártó said he thanked Christopher Landau for the Trump administration's peace efforts. Péter Szijjártó, Minister of Foreign Affairs and Trade, said he had conducted the 'best talk with a Western politician over the past decade' with US Deputy Secretary of State Christopher Landau. In a Facebook post added on Tuesday, Minister Szijjártó said that during the 'fantastic talks', he thanked Landau for the Trump administration's peace efforts. 'I thanked him for not giving up on the peace effort despite the fact that Western politicians keep hindering it, and I was happy to hear that the US government continued to be committed to peace,' he said, according to a ministry statement. 'We agreed that we have to keep channels of communication open. We agreed on the importance of continuing the US-Russia talks. We agreed that we must fight to protect classic, patriotic, conservative values,' he said. They agreed on the importance of protecting the borders and 'we expressed our joy together over the worldwide strengthening of patriotic parties,' Minister Szijjártó said. Minister Szijjártó added that he and Landau had also pledged to further strengthen US-Hungarian economic and trade ties, and to extend cooperation to the field of nuclear industry.
Budapest Times
23-05-2025
- Politics
- Budapest Times
Takács: Trump's return to office has helped increase visibility and legitimacy of Hungarian foreign policy in US
Szabolcs Takács, Hungary's ambassador to the US, said President Donald Trump's return to office has helped increase the visibility and legitimacy of Hungarian foreign policy in the United States, particularly with regard to its efforts to promote peace in the conflicts in Ukraine and the Middle East. Addressing an event marking Hungarian Armed Forces Day in Washington on Wednesday, Takács said Trump's messaging on Ukraine and his efforts to broker an agreement were in line with Hungary's pro-peace stance, adding that Hungary was fully behind the peace efforts. Takács argued for preserving solidarity and unity within NATO in the current 'turbulent times', emphasising, at the same time, the need for it to remain a defence alliance and avoid getting involved in the conflict in Hungary's eastern neighborhood. David Baker, the US deputy assistant secretary of defense for European and NATO policy, also said that NATO must remain a defence alliance and return to its original function. He also highlighted his recent positive experiences from his visits to Hungary. Major General John C. Harris, the Adjutant General of the Ohio National Guard, highlighted the achievements of the partnership that has existed since 1993 between the military component he had been in charge of and the Hungarian Armed Forces. He said Hungarian Armed Forces Day highlighted the strength of US-Hungarian relations as a relationship between two allies linked by strategic political and diplomatic ties. The event at the Hungarian embassy was hosted by Takács and Hungary's two military attachés. It was attended by representatives of the new US administration as well as members of the diplomatic corps and leaders of military attaché offices in the US.
The Age
05-05-2025
- Entertainment
- The Age
How does Randwick's reborn and retro-fabulous 40-year-old institution rate with regulars?
Sommelier and restaurant manager Alice Tremayne offers a Hungarian and Eastern European-heavy wine list that doesn't skimp on by-the-glass options. Cocktails follow suit. Check the Corner Martini, made with rakia and Georgian gin. Service across the board is informed and relaxed, kind and calm. Unfamiliar with Hungarian food? They're here to help. From the start, the challenge was not to alienate Corner 75's regulars while allowing the kitchen team, led day-to-day by Carley Scheidegger (formerly of Fred's in Paddington), to colour outside the lines. The process started by referencing outgoing owner Paul Varga's menu, well loved and unchanged for decades, and continued deep into legendary US-Hungarian restaurateur George Lang's 1980s cookbook, The Cuisine of Hungary. For my part, I took my mate's dad Robert on one of my visits. He's Hungarian and has been eating at Corner 75 since the 𝄒70s. As much as I'd enjoyed myself previously, I wanted to see it through his eyes. Maybe what I liked about the reprisal was what he'd consider too much of a departure from the original. Happily, Robert really enjoyed himself. The big difference to him is how elaborate the dishes are to look at now. Some of the mainstays we order aren't instantly recognisable, which he proves with a series of Google images of Hungarian cheese scones. Rich, short, crumbly and finished with a little garlic and honey glaze, it's an elevated take on a table staple. What of the flavour? 'It's good,' he says.
Sydney Morning Herald
05-05-2025
- Entertainment
- Sydney Morning Herald
How does Randwick's reborn and retro-fabulous 40-year-old institution rate with regulars?
Sommelier and restaurant manager Alice Tremayne offers a Hungarian and Eastern European-heavy wine list that doesn't skimp on by-the-glass options. Cocktails follow suit. Check the Corner Martini, made with rakia and Georgian gin. Service across the board is informed and relaxed, kind and calm. Unfamiliar with Hungarian food? They're here to help. From the start, the challenge was not to alienate Corner 75's regulars while allowing the kitchen team, led day-to-day by Carley Scheidegger (formerly of Fred's in Paddington), to colour outside the lines. The process started by referencing outgoing owner Paul Varga's menu, well loved and unchanged for decades, and continued deep into legendary US-Hungarian restaurateur George Lang's 1980s cookbook, The Cuisine of Hungary. For my part, I took my mate's dad Robert on one of my visits. He's Hungarian and has been eating at Corner 75 since the 𝄒70s. As much as I'd enjoyed myself previously, I wanted to see it through his eyes. Maybe what I liked about the reprisal was what he'd consider too much of a departure from the original. Happily, Robert really enjoyed himself. The big difference to him is how elaborate the dishes are to look at now. Some of the mainstays we order aren't instantly recognisable, which he proves with a series of Google images of Hungarian cheese scones. Rich, short, crumbly and finished with a little garlic and honey glaze, it's an elevated take on a table staple. What of the flavour? 'It's good,' he says.
