Steaming Cauldrons and Hungarian Traditions in Auckland

On Saturday afternoon, November 8, the courtyard of Richmond Road School in Ponsonby was once again filled with the irresistible aroma of food simmering in cauldrons. The Auckland Hungarian Club’s traditional Bogrács Festival once again proved that Hungarian gastronomy can remain a living heritage even in New Zealand’s largest city.

From early afternoon, enthusiastic cooks bustled around five cauldrons, each hiding a different delicacy: the scents of beef goulash, pork stew, mushroom chicken paprikash, paprika potatoes, and lentil stew with pork knuckle tempted the guests long before tasting began. The preparations were a serious task, but the experienced cooks and their helpers rose to the challenge with confidence and routine. At 4:00 p.m., the club day officially began as members and guests alike arrived at the venue.

One of the day’s most meaningful moments was the commemoration of the heroes of the 1956 Hungarian Revolution and War of Independence—a quiet tribute to those who fought for freedom. Another important milestone in the program was the vote on the club’s new founding charter, which was unanimously accepted by the membership.

While the adults attended to official matters, the children tested their skills in fun competitions and let their imaginations run free in the craft corner. Hungarian music wove through the entire afternoon, creating the warm, intimate atmosphere that draws so many people back to this event year after year. The highlight of the evening was the food tasting, when everyone could finally sample the dishes that had been cooking for hours. Guests were generous with their praise—the cauldrons were soon emptied.

This was this year’s festival: another memorable day in the life of Auckland’s Hungarian community. Many thanks to all the organizers, participants, and volunteers who made this possible!

Viola Vadász