tuna, sushi & wine festival 2018

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Turistička zajednica grada Zadra u suradnji s Gradom Zadrom, Japanskim Veleposlanstvom u RH, Ministarstvom turizma, Hr-vatskom turističkom zajednicom, Hrvatskom gospodarskom ko-morom, Turističkom zajednicom Zadarske županije i NPO JCEA Japanskim-hrvatskim Društvom razmjene te ostalim partnerima predstavlja četvrti po redu Tuna, Sushi & Wine Festival 2018.Uz obilje programa, radionica i jedinstvenog gastronomskog isk-ustva, ovogodišnji festival trajat će punih deset dana u terminu od 02.-11. veljače 2018. godine, kao turistički spektakl koji pred-stavlja spoj i razmjenu iskustava kulturnih, povijesnih i prirodnih resursa Hrvatske i Japana, zajedno s jedinstvenim gastronom-skim doživljajem Zadra i njegova okruženja. U novom i osvježen-om izdanju TSWF je orijentiran na predstavljanje gastronomske i enološke ponude šire zadarske regije kroz zdrave domaće namirnice i proizvode poput plave ribe, vina, soli, sira, maslinova ulja i svih ostalih blagodati jadranskog i sjevernodalmatinskog podneblja, a svaki festivalski dan nudi drukčiji i bogatiji program.Sve informacije o festivalu možete pratiti ovdje: www.sushifest.zadar.travel

Uvod / Introduction

UVOD

The Zadar Tourist Board in cooperation with the city of Zadar, the Japanese Embassy in the Republic of Croatia, the Ministry of Tourism, the Croatian Tourist Board, the Croatian Chamber of Commerce, Zadar County Tourist Board and the NPO JCEA Japa-nese-Croatian Exchange Association and other partners, presents the fourth edition of Tuna, Sushi & Wine Festival 2018.Along with a lot of programs, workshops and a unique gastronom-ic experience, this year’s festival will last for ten days in the period from 2 to 11 February 2018, as a tourist spectacle that represents the combination and sharing of experience of cultural, historical and natural resources of Croatia and Japan, together with the unique gastronomic experience of the city of Zadar and its sur-roundings. In the new and refreshed edition, TSWF is focused on presenting the gastronomic and wine offer of the wider Zadar re-gion through healthy homemade foodstuffs and products such as pelagic fish, wine, salt, cheese, olive oil and all the other benefits of the Adriatic and North Dalmatian climate regions. Each festival day offers different and even richer program.For more information about festival please visit: www.sushifest.zadar.travel

Dragi prijatelji,

Zadovoljstvo mi je pozdraviti vas na četvrtom po redu Tuna, Sushi & Wine festivalu koji, uz gastronomski doživljaj, uspješno spaja gospodarstvo, kulturu, umjet-nost i šport Hrvatske i Japana.

Tuna je gospodarski povezala Hrvatsku, odnosno Za-dar i Japan, a naše i japanske tvrtke odlično surađuju. Ta suradnja bila je poticaj za puno širu razmjenu isk-ustava – gastronomsku, kulturnu, tradicijsku, a u cilju zbližavanja dviju zemljopisno udaljenih država. Nar-avno, trebamo istaknuti i turističku dimenziju ovog festivala koji je itekako obogatio našu cjelogodišnju turističku ponudu nudeći posjetiteljima jedinstvenu manifestaciju.

Želim zahvaliti svim suorganizatorima, prije svega Veleposlanstvu Japana u RH i vele-poslaniku nj.e. Keiji Takiguchiju. Zahvalju-jem na poseban način Ministarstvu turizma Republike Hrvatske, Hrvatskoj turističkoj zajednici i Hrvatskoj gospodarskoj komori te Japansko-hrvatskom Društvu razmjene, kao i svim ostalim partnerima na ovom pro-jektu.Vjerujem kako ćemo u idućih deset dana, kroz različite programe Festivala, zajedno provesti ugodne trenutke. Dobrodošli!

Gradonačelnik Branko Dukić

Dear friends,

It is my pleasure to welcome you to the fourth edition of the Tuna, Sushi & Wine Festival, which, along with the gastronomic experi-ence, successfully connects the economy, culture, art and sports of Croatia and Japan.

Tuna has economically connected Croatia, namely Zadar and Ja-pan, while our and Japanese companies successfully cooperate. This cooperation has been the impetus for a much wider sharing of experience - gastronomic, cultural and traditional, all with the aim of bringing together two geographically distant countries. Of course, we also need to mention the tourist dimension of this fes-tival, which has enriched our year-round tourist offer, offering our visitors a unique event.

I would like to thank all the co-organizers, especially the Embassy of Japan in the Republic of Croatia and the Ambassador, His Ex-cellency, Mr Keiji Takiguchiju. I thank in particular the Ministry of Tourism of the Republic of Croatia, the Croatian Tourist Board and the Croatian Chamber of Commerce and the Japanese-Croatian Exchange Association, as well as all other partners in this project.I believe that we will, through various programs of the Festival in the next ten days, spend pleasant moments together. Welcome!

Mayor Branko Dukić

IMPRESSUM:Za urednika: Turistička zajednica grada Zadra, Ulica Jurja Barakovića 5, 23 000 Zadar

www.zadar.travel • www.sushifest.zadar.travel • E-Mail: [email protected] • Tel: +385 (0)23 316 166

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dr. Branko Dukić, gradonačelnik grada Zadra / Zadar Mayor

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Ponovno otkrijte „Zemlju zlata, Japan“ u Zadru!

Ove godine 2018., obilježavamo 25. obljetnicu diplomatskih od-nosa Japana i Hrvatske. Velika mi je čast što vas u ovoj posebnoj prilici mogu pozvati na Tuna, Sushi & Wine Festival 2018.

Veleposlanstvo Japana trenutno planira mnoštvo događanja ko-jima će ove godine proslaviti 25. obljetnicu. Marko Polo, koji je rođen u ovoj zemlji, u svojim je slavnim putopisima predstavio Japan kao „Zemlju zlata“. Nastavno na to, želimo vas pozvati da sudjelujete na raznim događanjima i iznova otkrijete „Zemlju zla-ta, Japan“.

Uvjeren sam da je ovaj Tuna, Sushi & Wine Festival upravo jedan takav događaj. Ovaj jedinstveni festival, koji je započeo pred tri godine, predstavlja Zadar od početaka njegove povijesne baš-tine pa sve do tople gostoljubivosti njegovih stanovnika, dok se istovremeno fokusira na posebnu povezanost Japana i Zadra. Ovo područje je poznato po uzgoju tune od čega se većina izvo-zi u Japan. Nepotrebno je kazati kako je hrvatska tuna u Japanu

izuzetno popularna kao riba visoke kvalitete za sushi.

Na ovom festivalu možete uživati u izvornom sushiju pripremljenom s visokokvalitetnom hrvatskom tunom, ali i ostalim japanskim specijaliteti-ma. Možete uživati u hrvatskim vin-ima okruženi japanskom kulturom, popust duha samuraja sadržanom u borilačkim vještinama, ili pak nježnoj finoći origamija. Na taj način, čak i ovdje u Hrvatskoj, možete dodirnuti, osjetiti i kušati temeljne vrijednosti „zlatne“ japanske kulture.

Zašto nam se stoga ne biste pridružili u Zadru? Posjetite Zadar, uživa-jte u japanskoj kulturi i iznova otkrijte „Zemlju zlata, Japan“!

Rediscover “The Land of Gold, Japan” in Zadar!

This year 2018, we observe the 25th Anniversary of the diplomatic relations between Japan and Croatia. It is my great pleasure that I could invite you to the “Tuna, Sushi & Wine Festival 2018” on this special occasion.

The Embassy of Japan is now planning a lot of events to celebrate the 25th Anniversary this year. Marco Polo, who was born in this country, introduced Japan as “The Land of Gold” in his famous travel journal. Following this episode, we would like to ask you to attend various events and to rediscover “The Land of Gold, Japan”.

I am confident that this “Tuna, Sushi & Wine Festival 2018” is a very exact event to do so. This unique festival, which started three years ago, features the charm of Zadar from its longtime historical her-itages to warm hospitality of its people, while at the same time it

focuses the special relations between Japan and Zadar. This region is famous for farming blue fin tuna and most of it is exported to Japan. Needless to say, in Japan Croatian blue fin tuna is very pop-ular as a high quality fish for sushi.

At this festival, you can enjoy authentic sushi with Croatian high quality tuna and other Japanese foods, you can enjoy Croatian wine and being surrounded by Japanese culture such as Samurai spirit of martial arts or gentle delicacy of origami. Even though in Croatia, you can touch, feel and taste tangible and core values of “golden” Japanese culture.

Why not join us in Zadar! Please visit Zadar, enjoy the Japanese culture and rediscover “The Land of Gold, Japan”!

Japanski veleposlanik u Republici Hrvatskoj Keiji Takiguchi

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Arsenal Zadar je kutuno-povijesno zdanje prepuno priča, a koji je u suvremenosti pod upravom tvrtke Ilirija postao multifunkcion-alni prostor i kultno okupljalište Zadrana. Sama zgrada spomenik je baštine nulte kategorije izgrađen 18. stoljeću (1752) za vlasti Republike Venecije kao veliko lučko skladište . Danas je Arsenal omiljeno okupljalište svih generacija - bilo da je u pitanju međun-arodni skup, koncert, izložba, sajam lokalnih proizvoda, promoci-ja, vjenčanje, večera ili party. Smješten je pored gradskih zidina i šetališta Muraj, u neposrednoj blizini Lančanih vrata (obnovljena 1877.), Trga tri bunara s crkvom i perivojem Gospe od zdravlja i Malim arsenalom, zadarske luke i Stare rive.Od obnove u ljeto 2005. funkcionira kao mediteranski gradski trg u zatvorenom. Obnovom Arsenala tvrtka Ilirija je poduzetništ-vo spojila s konceptom kulturnog turizma koji povezuje brigu o spomenicima kuture s njihovu uporabom, te je i bio mjestu uručenja povelje UNESCO-a predstavnicima zadarske i hrvatske vlasti prilikom upisa Zadra na listu kuturne baštine čovječanstva.

Arsenal Zadar is both cultural and historic building, full of stories, which has become the multifunctional space and cultural gathering place of Zadar in modern times under the Iirija company’s manage-ment. The building itself is a monument of the inheritance of the zero category built in the 18th century (1752) under the rule of the Repub-lic of Venice as a large port warehouse. Today, Arsenal is a favourite gathering place for all generations - whether it is some international meeting, concert, exhibition, local products’ fair, promotion, wedding, dinner or a party. It is located next to the City Walls and the Muraj promenade, close to the Chain Gate (restored in 1877), the Three Wells Square with the church and the perivoj of the Lady of Health and the Small Arsenal, the Zadar harbour and old Riva (main promenade).Since the renovation in the summer of 2005 it functions as a Mediter-ranean interior city square. With the renovation of Arsenal, the Ilirija company joined the entrepreneurship with the concept of cultural tourism, which links the care of the cultural monuments to their use and it was the site of the UNESCO charter delivery to the represent-atives of the city of Zadar and Croatian government while the city of Zadar entered on the list of cultural heritage of humanity.

Arsenal Zadar (Ilirija d.d.)

www.ilirijabiograd.com

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HRVOJE ZIROJEVIĆ

rest. LAGANINI, Palmižana

JOSIP VRSALJKOHTU, Zadar

ANTE KULAŠ

Ilirija d.d., Biograd

MOTOHIKOMOCHIZUKI

rest. TAKENOKO, Zagreb

Riblji restoran

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Bistro Pjat

Catering Angelus Drage

Ginger Sushi

Heritage Hotel Maškovića Han

Hotel Mediteran

Hotel Pinija

Hotel Art KalelargaKaštel Bastion

Adriana BorikHotel Falkensteiner Funimation

Konoba Skoblar

Kraljevski vinogradi

Oyster&Sushi Bar Šare

Restoran 4 kantuna

Restoran Bar Atrij

Restoran Foša

Restoran gladne oči

Restoran Harbor

Restoran Kornat

Restoran Malo Misto

Restoran Roko

Restoran Sabunjar

Restoran Stipe

Restoran Zadar Jadera2 Ribara

Turisthotel d.d.Zračna

luka Zadar

Bistro Pjat

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Maki sushiSastojci: alga, riža, tuna, krastavci, wasabi i umak od soje. Priprema: Skuhati rižu sa vodom, soli, šećerom i rižinim octom te umotati sastojke.

Ingredients: algae, rice, tuna, cu-cumber, wasabi and soy sauce. Preparation: Cook rice in water, salt, sugar and rice vinegar and roll the ingredients.

Pjat sushi Sastojci: riža, alge, tuna, slatko-kiseli umak, avokado, krastavci

Ingredients: rice, algae, tuna, sweet-sour sauce, avocado, cucumber

NigiriSastojci: riža, wasabi i tuna

Ingredients: rice, wasabi and tuna

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PREDSTAVLJANJE RESTORANA


Tartar tunaSastojci: Pečena bruschetta, Tuna, kapula, limun, đumbir, maslinovo ulje, papar i sol

Ingredients: Baked bruschette. Tuna, onion, lemon, ginger, olive oil, pepper and salt

Catering Angelus Drage

Angelus sushiSastojci: alge nori, riža, ocat od riže, tuna, breskva, avokado, umak od soje

www.angelus-catering.hr

Ingredients: algae nori, rice, rice vinegar, tuna, peach, avocado, soy sauce

Azijatička tuna / Asian tunaSastojci: salata, rajčica, mozzarela, tuna, sezam, med, baziliko,

peršin, češnjak, sol, papar, maslinovo ulje

Ingredients: lettuce, tomato, mozzarela, tuna, sesame, honey, basil, parsley, garlic, salt, pepper, olive oil

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Ginger Sushi

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Negitoro (sjeckana tuna sa mladim lukom) / Negitoro (chopped tuna with a young onion)Sastojci: riža, tuna, mladi luk, wasabi, rižin ocat, sol, šećer, nori alga. Priprema: dobro oprati rižu, zatim skuhati. Kuhanu rižu začinimo sa rižinim octom, soli i šećerom. Tunu nasjeckamo zajedno s mladim lukom. Napravimo nigiri, na koji stavimo malo wasabija i omotamo nori algom širine cca 2,5 cm. Zatim taj nigiri napunimo sa sjeckanom tunom i mladim lukom.

Ingredients: rice, tuna, spring onions, wasabi, rice vin-egar, salt, sugar, nori algae. Preparation: rinse the rice well, then cook. Season the cooked rice with rice vinegar, salt and sugar. Chop tuna together with spring onions. Make nigiri, put some wasabi and wrap by nori algae of about 2.5 cm wide. Then load this nigiri with chopped tune and spring onion.

Uramaki Losos Avokado / Uramaki Salmon AvokadoSastojci: riža za sushi, losos file, avokado, nori alga, sezam bijeli i crni, wasabi, rižin ocat, sol, šećer. Priprema: dobro oprati rižu, zatim skuhati. Kuhanu rižu začiniti s rižinim octom, soli i šećerom. Rižu malo rashladiti. Losos file očistiti od kosti i kože i zatim ga narezati za rolice. Na bambus za motanje staviti nori algu, na koju treba rasporediti rižu. Nakon toga rižu okrenuti prema bambusu na način da alga bude na vanjskoj strani, na koju treba staviti wasabi, avokado i losos. Zatim zarolati i uvaljati u mješavinu bijelog i crnog sezama. Dobive-nu rolicu rezati na 6-8 kom.

Ingredients: sushi rice, salmon fillet, avocado, nori algae, white and black sesame, wasabi, rice vinegar, salt, sugar. Preparation: rinse the rice, cook it well. Cook rice, spice with rice vinegar, salt and sugar. Cool rice for a moment. Clean bones and skin from salmon fillet, then cut it for the rolls. Place the nori algae on the bamboo, spread the rice. After that, turn the rice towards the bamboo so that the algae is on the outside, where wasabi, avocado and salmon are to be put on. Then roll in and roll into mixture of white and black sesame. Cut the roll into 6-8 pieces.

www.gingersushi.hr

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Heritage Hotel Maškovića Han, Vrana

Rolice sa tunom i vranskim sirom u panceti /Rolls of tuna and Vransko cheese in pancettaOsnovni sastojci za oba jela su panceta, špinat, tuna i vranski sir. Pancetu izrezati na tanko. Na nju složiti špinat, a zatim tanko nar-ezanu tunu. Začiniti malo sa maslinovim uljem. Ponoviti postu-pak sa špinatom i tunom a prije rolanja dodati vranski sir izrezan na deblje ploške. Zapeći 5-6 min na 180°C.

Basic ingredients for both dishes are: pancetta, spinach, tuna and Vransko cheese. Slice pancetta thinly. Put on spinach, and then thinly sliced tuna. Spice with olive oil. Repeat the prepara-tion with spinach and tuna, but before rolling add some Vransko cheese sliced on thick slices. Bake 5-6 min at 180*C.

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Baklava od tune / Tuna Baklava Vučeno tijesto premazati maslinovim uljem i mineralnom vodom. Posložiti tanko narezanu tunu začinjenu sa đumbirom, muškatnim oraščićem, kimom i soli potom zarolati. Kad je napo-la pečeno preliti sirupom od vode šećera i limuna. Kada tekući-na skoro sva ishlapi baklava je gotova.

Brush phyllo dough with olive oil and mineral water. Put thinly cut tuna, spice with ginger, nutmeg, cumin and salt, then roll it. Cover up half baked baklava with water, sugar and lemon syrup. When all the syrup penetrates baklava is over.

www.maskovicahan.hr

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Hotel Mediteran / Honeyiteran Hotel, Zadar

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Tartar od tune / Tuna tartarSastojci: tuna, mladi luk, mladi češnjak, sol, papar, tabasco, worches-ter umak, majoneza, peršin, visak, wasabi. Priprema: Tunu sitno iskosati i sve sastojke promiješati zajedno. Servi-rati tostirani kruh i uživati u spajanju ovih aromatičnih sastojaka.

Ingredients: tuna, spring onion, spring garlic, salt, pepper, tabasco, worchester sauce, mayonnaise, parsley, plumb-lines, wasabi. Preparation: chip tuna and mix all the ingredients together. Serve on toast and enjoy joining these aromatic ingredients.

Pašticada od tune / Tuna pasticadaSastojci: tuna, maslinovo ulje, češnjak, pasirana rajčica, crveni luk, češnjak, suhe šljive, kličić, crno vino, sol, papar, vegeta. Priprema: Odrezak tune oprati i osušiti. Pržiti na zagrijanom ulju krat-ko s obje strane. U posudi u kojoj ste pekli tunu izdinstati crveni luk i češnjak te dodati pasiranu rajčicu, suhe šljive i crno vino. Podlijevati s ribljim temeljcem i dodati začine po želji. Dinstati 20 minuta. Tunu kratko vratiti u zdjelu i još malo prodinstati. Pohana palenta s rižinim tijestom. Skuhati palentu u ribljem temeljcu. Prebaciti je u kalup te ob-likovati po želji i spojiti u jajima i rižinim rezancima. Ispeći u dubokoj masnoći.

www.honeyiteran.hr

Ingredients: tuna, olive oil, garlic, tomato purée, onion, garlic, dry plums, cloves, red wine, salt, pepper, Vegeta (food seasoning). Preparation: wash and dry tuna steak. Place the steak into the hot oil and fry it shortly on both sides. After that, at the same dish sauté onions and garlic, add tomato purée, dry plums and red wine. Add fish stock and add spices as appropriate. Fry for 20 minutes. Put tuna steak back in the dish and fry. Breaded polenta with rice noodles. Cook polenta in fish stock. Put it into mould and form as you wish, deep with eggs and rice noodles. Deep frying.

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Hotel Pinija, Petrčane

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Tartar od tune / Tuna tartarSastojci: svježa tuna, mladi luk, češnjak, avokado, wasabi pasta, kapari u ulju, peršin, cvjetna sol, crni papar, djevičansko maslinovo ulje, sok od limete, majoneza, soya umak. Priprema: Tunu odvojiti od žilica i narezati na sitne kockice. Mladi luk, češnjak, kapare i peršin sitno nakosati te dodati nasječenoj tuni. Smjesi dodati djevičansko maslinovo ulje, limetu, cvjetnu sol, papar i sve dobro izmiješati. Avokado nasječen na sitne kockice staviti na dno kalupa zatim tartar od tune i završiti sa kapljicama umaka od wasabi paste i majoneze. U dno posude doliti soya umak.

Ingredients: fresh tuna, spring onion, garlic, avocado, wasabi pasta, capers in oil, parsley, fleur de sel, black pepper, virgin olive oil, lime juice, mayonnaise, soya sauce. Preparation: Remove the veins and cube the tuna. Chip spring onion, garlic, capers and pars-ley and add to cubed tuna. Add to mixture: virgin olive oil, lime, fleur de sel, pepper and mix all together well. Cube avocado and put at the bottom of the mould, then add tuna tartar and finish with sauce drops made of wasabi paste and mayonnaise. Add some soya sauce at the bottom.

Tagliata od tune / Tuna tagliata Sastojci: svježa tuna, cherry rajčica, crveni luk, češnjaka, peršin, sviježeg chili prstohvat cv-jetne soli, prstohvat crnog papra, djevičansko maslino ulje, rikola, radič. Priprema: Tunu narezati u obliku kvadrata, začiniti je sa soli i paprom te je naglo zatvoriti sa svake strane. Od cherry rajčica, crvenog luka, češnjaka, peršina i chilia napraviti pikantnu šalšu. Tunu narezati na trakice debljine 2 cm te je servirati uz salatni buqe od rikole i radiča te pikatnom šalšom i staviti nekoliko kapi djevičanskog maslinovog ulja.

Ingredients: fresh tuna, cherry tomato, onion, garlic, parsley, fresh chilli, pinch of fleur de sel, pinch of black pepper, virgin olive oil, rucola, chicory. Preparation: cube the tuna, spice with salt and pepper. Make savoury salsa of cherry toma-toes, red onions, garlic, parsley and chilli. Cut the tuna on stripes 2 cm thick and serve with salad bouquet made of rucola and chicory, savoury salsa and put few drops of virgin olive oil.

6www.hotel-pinija.hr


Hotel Art Kalelarga, Zadar

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Gravlax tunaNamirnice: tuna, blitva, svježi kopar, paški sir, paška skuta, miler-ama, maslinovo ulje, sok od pola naranče i pola limuna. Priprema: na svježi file tune staviti naribanu ciklu kao prvi sloj, zatim kao drugi sloj staviti blitvu te sve zaliti sokom od limuna, naranče i svježe nasjeckanog kopra. Tako mariniranu tunu os-taviti 48 sati da poprimi okuse i slojeve boja. Nakon što je tuna odležala 48 sati, izvaditi je iz marinade te skinuti ciklu i blit-vu s nje. Nakon toga tunu stavljamo u zamrzivač, a kada tuna dosegne točku smrzavanja režemo je pomoću mesoreznice na što tanje šnite te poslužujemo s kremom od paškog sira. Kremu od paškog sira raditi na način da naribani paški sir, pašku skutu, mileram, maslinovo ulje, sol i papar staviti u blender kako bi ga se razradilo do kremaste teksture.

Ingredients: tuna, chard, fresh dill, Pag cheese, Pag curd, cream, olive oil, half orange juice and half lemon juice. Preparation: on a fresh tuna fillet put grated beet as first layer, then chard as the second layer, pour lemon juice, orange juice and fresh chopped dill. Leave so marinated tuna for 48 hours to soak flavours and layers of colours. After the tuna rested for 48 hours, take it out the marinade, remove the beet and chard. Then put the tuna into freezer, and when the tuna reaches the freezing point, we use the slicer to cut at as thinner slices as possible and serve with a cream made of Pag cheese. The Pag cheese cream is made of grated Pag cheese, Pag curd, cream olive oil, salt and pepper, all in a blender to make it creamy.

www.arthotel-kalelarga.com

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Pašticada od tune / Tuna pasticadaNamirnice: file tune, luk, mrkva, celer, češnjak, panceta, svinjska mast, lovor, palenta, crno vino, goveđa juha. Priprema: navedeno povrće nasjeckamo na kockice, nakon toga dinstamo luk na svinjskoj masti, dodajemo mrkvu, celer, češnjak i pancetu. Nakon što se sve lijepo prodinsta, treba do-dati crno vino i lovorov list. Kada vino ispari, povrće se podlije goveđom juhom i nastaviti kuhati dok u potpunosti ne omekša. Umak usitnjavati pomoću štapnog miksera dok ne poprimi dozu kremoznosti, a na kraju ga začinimo soli i paprom te propasira-ti kroz sito. File tune peći sa svake strane jednu minutu, staviti ga na tanjur i zaliti napravljenim umakom. Kao prilog poslužiti palentu.

Ingredients: tuna fillet, onions, carrot, celery, garlic, pancetta, lard, laurel, polenta, red wine, beef soup. Preparation: cut these vegetable on cubes, then sauté onion on the pork lard, add carrots, celery, garlic and bacon. After everything is well fried, add red wine and laurel leaf. When the wine evaporates, pour the vegetable with beef soup and con-tinue to cook until completely softened. Blend the sauce with a stick blender until it becomes creamy, then season it with salt and pepper and mash through a sieve. Fry the tuna fillet on each side for a minute, put it on the plate and pour it with the sauce. Serve a polenta as a side dish.

Kaštel Bastion, Zadar7www.hotel-bastion.hr


Hotel Falkensteiner Funimation i Adriana Borik, Zadar

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Tartar od tune / Tuna tartarSastojci: file svježe tune, soja umak, sezamovo ulje, korijander, crveni luk, maslinovo ulje, wasabi pasta, sol, papar, reducirani aceto balsamico, matovilac. Priprema: U jednu posudu isječemo file od svježe tune na sitne kockice, začinimo s malo soli, papra, umakom od soje, sezamo-vim uljem, maslinovim uljem i sve dobro izmiješamo. U drugu posudu rajčicu oguliti od kože i sjemenki, isjeckati na male kock-ice, dodati sitno sjeckani crveni luk, sol, papar, malo korijandera, umak od soje, sezamovo ulje, malo wasabi umaka i malo masli-novog ulja te sve dobro promiješati. Na tanjur s kistom po dužini povučemo crtu s reduciranim acetom balsamicom, stavimo malo veću točkicu wasabija na crtu od redukcije, a pokraj toga u okrugli kalup prvo staviti smjesu od tune, pa na to smjesu od rajčice i luka. Sve to dobro stisnuti u kalupu, izvaditi i na to do-dati malo matovilca te naposljetku zaliti s malo maslinovog ulja.

Ingredients: fresh tuna fillet, soy sauce, sesame oil, coriander, red onion, olive oil, wasabi paste, salt, pepper, reduced aceto balsamico vinegar. Preparation: cut a fresh tuna fillet into small cubes in a bowl, sprinkle with a little salt, pepper, soy sauce, sesame oil, olive oil and mix well all together. In another pot peel the tomatoes of skin and seeds, chop into small cubes, add chopped red onions, salt, pepper, a little coriander, soy sauce, sesame oil, a little wasa-bi sauce and a little olive oil and mix all well. On the plate with the brush draw a line over its length with reduced aceto balsam-ico, put a larger wasabi spot on the line of reduction, and next to that in the round mould put the mixture of tuna as a first layer, and then a mixture of tomatoes and onions. Press it all well in the mould, remove the mould and add a little lamb’s lettuce to it and then pour it with a little olive oil.

www.falkensteiner.com

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Konoba Skoblar / Skoblar Tavern, Zadar

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Lumaconi rigati con broccoli e tonnoSastojci: tuna, brokula, pesto genovese, bijelo vino, češnjak, sol, papar, lumaconi rigatti, maslac, maslinovo ulje, Grana Padano. Priprema: na maslinovom ulju popržiti na kockice isječenu tunu, dodati brokulu kuhanu u slanoj vodi, začiniti sa soli i paprom, dodati češnjak i pesto genovese, sve zajedno pirjati desetak minuta te podliti bijelim vinom. Pustiti da se kuha dok alkohol ne ispari te dodati prethodno kuhane lumacone rigate. Sve zajedno povezati maslacem, servirati u duboki tanjur i dekorirati naribanim Granna Padanom.

Ingredients: tuna, broccoli, pesto genovese, white wine, garlic, salt, pepper, lumaconi rigat-ti, butter, olive oil, Grana Padano. Preparation: on olive oil fry some tuna cubes, add broccoli pre-cooked in salt water, season with salt and pepper, add garlic and pesto of genovese, cook together for about ten min-utes and sprinkle with white wine. Let it boil while the alcohol does not evaporate and add the previously cooked lumachon rigate. Combine it all together with butter, serve in a deep dish and decorate it with grated Granna Padano.

www.restauranti-zadar.hr

Tortiglie s tunom i povrćem / Tortiglie with tuna and vegetableSastojci: tortiglie, tuna, maslinovo ulje, sol, papar, zelena salata, rotkvice, cherry rajčice, crveni radič, limun, crne masline, crvena paprika, žuta paprika, kiselo vrhnje, svježi kopar. Priprema: na maslinovom ulju popržiti prethodno mariniranu (sol, papar, limun, kopar, maslinovo ulje) tunu nasječenu na trakice. U jednu posudu isjeći prethodno oprano povrće (zelena salata, rotkvica, crveni radič, cherry rajčica, crvena paprika, žuta papri-ka). Začiniti sa soli, paprom, maslinovim uljem, malo limunova soka, dodati masline bez koštice, u to dodati poprženu tunu. Sve zajedno lagano izmiješati i puniti tortiglie na način da se smjesu staviti u tortiglie i preliti emulzijom od kiselog vrhnja, limunova soka i maslinovog ulja, zarolati i lagano zapeći na grillu.

Ingredients: tortillas, tuna, olive oil, salt, pepper, green salad, radish, cherry tomatoes, red radish, lemon, black olives, red peppers, yellow peppers, sour cream, fresh dill. Preparation: Preheat the olive oil and fry previously marinated (salt, pepper, lemon, dill, olive oil) tuna cut on stripes. Cut in a bowl washed vegetables (lettuce, radish, red radish, cherry tomatoes, red peppers, yellow peppers). Spice it with salt, pepper, olive oil, little lemon juice, add olives without pits and fried tuna. Stir all together gently and fill in the tortillas in a way to put the mixture into the tortillas and pour over the emulsion made of sour cream, lemon juice and olive oil, roll it and gently grill.

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Kraljevski vinogradi / Royal vineyards, Petrčane

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Rolice od tune u umaku od jogurta /Tuna rolls in yoghurt sauceTunu isjeći na kockice i marinirati u maslinovom ulju i soku od limuna. Zatim je zarolati u tortilje s uma-kom od jogurta, češnjaka i peršina te dodali rikolu i klice cikle.

Cube the tuna and marinate in olive oil and lemon juice. Then roll it in tortillas with a sauce of yogurt, garlic and parsley and add the rucola and beet sprouts.

www.kraljevski-winegradi.hr

Zalogaji od tune i avokada /Tuna and avocado bitesTunu marinirati i zatim od nje napraviti paštetu. Avokado očistiti i napravili kremu sa sirom. Zapeći kruh s maslinovim uljem, namazati kremom od avokada i paštetom od tune te kao dekoraciju do-dati tanke ploške prženog plavog krumpira.

Marinate tuna and then make a pâté. Clean avocado and make cream with cheese. Toast bread with olive oil, sprinkle with avocado cream and tuna pâté, and as decoration add thin slices of fried blue potatoes.

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Oyster&Sushi Bar Šare Dubrovnik, Mali Ston, Split i Zagreb

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Tartar tuna sa svježom jadranskom tunom, stonskom solju, paprom, slanim srdelama, kaparima maslinovim uljem

Tartar tuna with fresh Adriatic tuna, Ston salt, pepper, salted sardines, capers with olive oil

www.bota-sare.hr

Specijalna rola Bota sa svježom jadranskom tunom, rižom, nori algama, škampima u tempuru, krastavcom i avokadom

A special Bota roll roll with fresh Adriatic tuna, rice, nori algae, shrimp in tempura, cucumber and avocados

Sashimi na rikuli i motaru sa svježom jadranskom tunom, dal-matinskim začinima, sojom, motarom, maslinovim uljem

Sashimi on rucola and rock samphire with fresh Adriatic tuna, Dalmatian spices, soy, rock samphire, olive oil

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Restoran 4 kantuna, Zadar

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Tuna na blinu od buce obljubljena crnim i bijelim sezamom / Tuna in pumpkin blini with black and white sesameOdvojiti žumanjce od bjelanjaca. Žumanjcima dodati sol, šećer, ulje, brašno, prašak za pecivo i pire od buče te sve zajedno dobro promiješati. Bjelance stući u snijeg i umi-ješati ga u smjesu od žumanjaca. Ugrijati tavu s malo ulja pa žlicom stavljati smjesu na tavu i peći s obje strane. Tunu oblikovati na deblje prutiće, začiniti je sa solju i paprom te uvaljati u crni i bijeli sezam. Zapeći je u tavi na maslinovom ulju. Izrezati je na debljinu od jednog centimetra. Blin staviti na tanjur. Na njega posložiti klice od crvene blitve te na vrh tunu. Dekorirati s wasabijem, ikrom od pastrve, vlascem i maćuhicama.

Separate egg yolks from whites. Add the salt, sugar, oil, flour, baking powder and mashed pumpkin to egg yolks and mix all together well. Whip egg whites into snow and mix it into yolk mixture. Heat the skillet with a little oil and put the mixture it and the fry on both sides. Form the tuna to thicker sticks, season with salt and pepper and roll into black and white sesame. Fry in a skillet on olive oil. Cut it on 1 cm. Put blini on a plate. Then put red chord sprouts on it and tuna on the top. Decorate with wasabi, trout eggs, chives and pansy.

www.restaurant4kantuna.com

Tuna obložena pistacijama krema od krumpira i agruma te gel od matovilca / Tuna coated in pistachios, potatoes and citrus fruits cream, lamb’s lettuce jelly Tunu marinirati u soja umaku, posušiti na papirnati ubrus te začiniti maslinovim ul-jem, solju i paprom. Prije posluživanja ispržiti na tavi i uvaljati tunu u sjeckane pistac-ije. Krumpir skuhati i umiješati u kremu uz dodatak aceta bianca, vode od kuhan-ja krumpira, korice i soka od limete i naranče. Kremu začiniti. Matovilac blanširati, šokirati te smješati u pire. Smjesi dodati agar te prokuhati i ohladiti. Izraditi gel od smjese. Jelo poslužiti uz dodatak jestivih klica i malo maslinova ulja.

Marinate tuna in soy sauce, dry on a paper napkin and season with olive oil, salt and pepper. Before serving, fry on the pan and roll the tuna into chopped pistachios. Cook potatoes and mix in cream with the addition of aceto bianco, potato water, lime and orange juice and zest. Spice up cream. Blanch the lamb’s lettuce, shock it and mix into purée. Add the agar into mixture, cook it and cool. Make a jelly out of mix-ture. Serve the food with the addition of edible sprouts and a little olive oil.

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Restoran Bar Atrij / Atrium Bar Restaurant, Zadar

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Tunu isjeckati na kockice. Začiniti sa solju od sezama. Jabuku sjeckati na kockice. Do-dati šećer i peći u pećnici. U wasabi staviti malo mascarponea i tako napraviti kremu. Zapečenu tunu umotati u dimljenu crvenu papriku i anis, mariniranu palentu, pjenicu sa prahom od kapara i pečene suhe cherry rajčice s crnim čajem. Tunu zapeći sa svake strane, umočiti u dimljenu crvenu papriku i anis. Kuhati palentu sa svježim začinom. Ohladiti te napraviti forme u kalupu. Potom marinirati u rastopljenom maslacu, servirati sa pjenicom od peršina i prahom od kapara, pečenom suhom rajčicom te crnim čajem.

Cut tuna on cubes. Spice it with sesame salt. Chopped apples. Add sugar and bake in oven. Put some marscarpone in wasabi and make the cream. Wrap fried tuna in smoked red pepper and anise, marinated polenta, foam with powder of capers and roasted dry cherry tomatoes with black tea. Fry tuna on each side, dip in smoked red pepper and an-ise. Cook polenta with fresh spices. Cool and make forms in moulds. Then marinate in melt-ed butter

www.atrijzadar.com

Tatarski od tune sa solju od sezama, pečena karamelizirana jabuka, wasabi krema uz tri vrste salate / Tatar tuna salad with sesame salt, caramelized baked apple, wasabi cream with three types of salads

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Restoran Foša, Zadar

Sporo kuhana tuna na kremi od wasabija /Slowly boiled tuna and wasabi creamSastojci: tuna, wasabi pasta po želji, ikra od pastrve, rajčica, pistacio, paprika. Priprema: tunu kuhamo u vakuumu do željene mekoće - medium ili me-dium rare - nakon kuhanja odmah je ohladimo. Za podlogu koristimo domaću majonezu u koju umiješamo wasabi kremu po želji (wasabi krema ima ljutkast okus). Tunu narezati na komade, posložiti na kremu od wasabija i majoneze te ukrasiti s pjenicom od paprike, ikrom od pas-trve i mrežicom od sipinog crnila. Posuti s prahom od pistacija.

Ingredients: tuna, wasabi pasta as appropriate, trout eggs, tomatoes, pistachios, peppers. Preparation: cook tuna in vacuum to the desired softness - medium or medium rare - after cooking it is immediately cooled. For the base, we use homemade mayonnaise in which we mix the wasabi cream as ap-propriate (wasabi cream has a bitter taste). Tuna cut on pieces, put on wasabi cream and mayonnaise and decorate them with pepper foam, trout eggs and squid ink bag. Sprinkle with pistachio powder.

www.fosa.hr

Burger od tune u crnom pecivom / Tuna burger on a black bunSastojci: tuna, sol, papar i chili papričice po želji. Za pecivo: oštro brašno, glatko brašno, sol, šećer, kvasac, mlijeko, maslinovo ulje, voda, malo crnila od sipe. Priprema: tunu samliti u multipraktiku, začiniti sa solju, paprom te chili papriči-cama. Formirati u valjuške te peći na grilu. Sve sastojke za pecivo pomiješati te formirati peciva za burger. Peći ih u prethodno zagrijanoj pećnici na 180 stupn-jeva 20-ak minuta. Napraviti majonezu s maslinovim uljem, salatu od mikro zelenja i povrća s kojim se popune burgeri.

Ingredients: tuna, salt, pepper and chilli peppers as appropriate. For bun: wholemeal flour, fine wheat flour, salt, sugar, yeast, milk, olive oil, water, little squid ink. Preparation: blend tuna in blender, season with salt, pepper and chilli peppers. Form rolls and grill them. Mix all the ingredients for the bun and form burger buns. Bake them in a preheated oven at 180 degrees for 20 minutes. Make may-onnaise of olive oil, salad of micro-vegetables and vegetables burger filling.

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Restoran Gladne oči, Zadar

MakizushiPriprema: isprati sushi rižu dok voda ne postane bistra. Potopiti sushi rižu u hladnoj vodi i kuhati na jakoj vatri. Kad voda zakipi, smanjiti plamen i kuhati još 15 min, povremeno miješati. Ugasiti i ostaviti još 5 minuta. Izvaditi iz lonca i pokriti vlažnom krpom. Rižin ocat pomiješati sa solju i šećerom, kuhati na laganoj vatri dok se ne otopi. Postepeno umiješati u sushi rižu. Sok od svježih malina umiješati u sushi rižu. Zamutiti jedno jaje i sa pola sm-jese napraviti tanki omlet kojeg treba na vatri preklapati dok se ne dobije pravokutnik. Potom ga rezati uzdužno i okomito na 4 dijela. Očistiti avokado i narezati na trake srednje debljine. Tunu narezati na tanke filete 5x5 cm. Pola lista sushi nori okrenuti (hrapava strana gore) i razvući mokrim rukama gotovu rižu po 4/5 površine, gornji rub treba ostati prazan. Stavljati redom po sredini riže tunu, omlet od jaja i avokado. Koristeći bambusovu traku zarolati filani nori do praznog ruba, isti razmazati s malo riže kako bi se mogao zalijepiti na ostatak rolanog Mazikushija. Gotov Mazikushi prerezati vlažnim nožem na pola, pa svaku polovicu na 3 dijela i servirati.

Preparation: rinse the sushi rice until the water becomes clear. Soak the sushi rice in cold water and cook on high heat. When the water boils, lower the flame and cook for another 15 minutes, stir occasionally. Turn off the heat, stir and leave 5 more minutes. Cover sushi rice with a wet cloth. Mix rice vinegar with salt and sugar, cook on light heat until it melts. Put the finished mixture of rice vinegar gradually into sushi rice. Squeeze fresh raspberrie juice mix into sushi rice. Swirl one egg and from half of mixture make a thin omelette that needs to be overlapped until get a shape of rectangle. Then cut it longitudinally and vertically into 4 parts. Clean the avocado and cut into medium thick stripes. Cut tuna into thin fillets of 5x5 cm. Half of sushi nori leaf turn to the smooth side (rough side up) and spread with wet hands finished rice on 4/5 of the surface, the upper edge should remain empty. Put in a row in the middle: rice, tuna, egg omelette and avocado. Using the bamboo strip, roll filled nori to its empty edge and sprinkle it with little rice to stick to the rest of the rolled Mazikushi. Finished Mazikushi cut with a wet knife on halfs, then each half into 3 parts and serve.

Marinirana Jadranska Tuna / Marinated Adriatic TunaPriprema: svježu tunu narezati u filete veličine 5x5cm, filete potopiti u soya umaku i ostaviti u hladnjaku da marinira jedan sat. Integralni kruh namazati maslinovim uljem i zapržiti na tavi (ploči). Kruh narezati na kocke. Narezani kruh namazati s marmeladom od šljiva. Narezati sushi-nori na kocku i položimo preko namazanog kruha. Mariniranu tunu položiti na sushi-nori, staviti prstohvat alfa alfa klice, a na klice položiti vrh žličice ikre od lososa i poslužiti.

Preparation: cut fresh tuna into 5x5cm fillets, soak fillets in soy sauce and leave them in the fridge to marinate for one hour. Sprinkle integral bread with olive oil and fry on a pan (plate). Cut bread into cubes and sprinkle with plum jam. Cut the sushi nori on cubes and place over the sprinkled bread. Put marinated tuna on sushi-nori. Put a pinch of alpha alpha sprouts on tuna. Put a teaspoon top of salmon eggs on the sprouts and serve.

www.gladne-oci.hr

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Restoran Harbor, Zadar

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Carpaccio od tune s rukolom i svježim citrusima /Tuna Carpaccio with rucola and fresh citruses Sastojci: tuna, rikola, grana padano, naranča, limun, češnjak, maslinovo ulje, med, krupna sol, papar Priprema: svježu tunu narezati na što tanje ploške. Staviti ih u hladnjak neka se ohlade. U posudu staviti med, sok od limuna i naranče te lagano dodati maslinovo ulje dok se ne počne stvarati gusta emulzija. Na tanjur poslužiti ploške tune, začinite krupnom solju i paprom te preliti emulzijom. Za kraj dodajemo rikolu, filete citrusa i listiće grana padane.

Ingredients: tuna, rucola, grana padano, orange, lemon, garlic, olive oil, honey, coarse salt, pepper. Preparation: cut fresh tuna into thin fillets. Put them in the refrigerator to cool. Place honey, lemon juice and orange juice in the dish and add olive oil until a get thick emulsion. Serve tuna fillets on the plate, season with coarse salt and pepper and pour over with emulsion. Finally, add rucola, citrus fillets and grana padane leaves.

www.harbor.hr

Tjestenina paccheri s raguom od tune / Paccheri pasta with tuna ragout Sastojci: Tuna, crveni luk, mrkva, češnjak, cherry rajčice, list peršina, paccheri tjestenina, bijelo vino, riblji temeljac, maslinovo ulje, timijan, sol, papar. Priprema: skuhati paccheri al dente tjesteninu u kipućoj slanoj vodi za 7-8 minuta. Oci-jediti i ostaviti sa strane. U tavi zagrijati maslinovo ulje. Dodati luk, češnjak i kuhati do svi-jetlo zlatno smeđe boje. Dodati timijan, mrkvu i kuhajte još pet minuta, sve dok mrkva ne bude mekana. Dodajte rajčice, vino, riblji temeljac i kuhajte još minutu dok alkohol ne ispari. U drugoj tavi zagrijati maslinovo ulje. Kad je vruće, dodati tunu rezanu na kockice, cherry rajčice i posoliti. Tuna bi trebala biti srednje pečena u sredini. Dodati tunu u uma-ku, a zatim dodati paccheri. Preklopiti i miješati u potpunosti. Završiti svježim peršinom.

Ingredients: tuna, red onion, carrots, garlic, cherry tomatoes, parsley leaves, paccheri pasta, white wine, fish stock, olive oil, thyme, salt, pepper. Preparation: cook paccheri al dente pasta in boiling salted water for 7-8 minutes. Drain and leave on a side. Heat olive oil in the pan. Add onion, garlic and cook until light gold-en brown. Add thyme, carrots and cook for another five minutes until the carrot soften. Add tomatoes, wine, fish stock and cook for a minute more until alcohol evaporates. In the second pan, heat olive oil. When it’s hot, add the tuna cut into cubes, cherry tomatoes and salt. Tuna should be medium fried in the middle. Add the tuna in the sauce and then add paccheri. Mix all together. Finish with fresh parsley.

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Restoran Kornat, Ilirija d.d. Biograd

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Ingredients: tuna steak, burger buns, soy sauce, honey, salt, pepper, tomato, lettuce, shrimp tails, mayonnaise, potato. Preparation: marinade tuna steaks and spice. Prepare the vegetables and the mayonnaise, warm the burger bun up to make it warm and soft, marinated steaks turn quickly on the pan to make them rare, put together with the other in-gredients into the bun. Serve roast potatoes with burger.

Burger od tune / Tuna BurgerNamirnice: odrezak od tune, pecivo za hamburger, soja sos, med, sol, papar, rajčica, zelena salata, repići od kozi-ca, majoneza, krumpir. Priprema: odreske od tune izmarinirati i začiniti. Pripre-miti povrće i majonezu za prilog, hambi pecivo zagri-jati da nam bude toplo i mekano, marinirane steakove naglo okrenuti na tavi kako bi ostali rear gotovi stekovi, posložiti sa ostalim prilozima u pecivo. Uz hambi posluži-ti pečene krumpiriće.

Tuna steak sa sezamom i pistacijom /Tuna steak with sesame and pistachioNamirnice: tuna file, med, sol, papar, umak od soje, pistacija, sezam. Priprema: file tune izmarinirati u soja sosu i medu začiniti sa solju i paprom.File tune nasjeći na jedneke štapiće zatim ih uvaljati pola u sezam pola u isjeckani pistaciji, zatim file zapeći sa sve četri strane. Pečeni file narezati da se vidi presjek i prezentativno posložiti i garnirati.

Ingredients: tuna fillet, honey, salt, pepper, soy sauce, pistachio, sesame. Preparation: marinade tuna fillet in soy sauce and spice it with salt and pep-per. Cut tuna fillet into single sticks, then dip them into a half into sesame and a half into pistachio, then fry fillets on all four sides. Cut fried fillets, decorate and serve.

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Restoran Malo Misto, Zadar

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Rajčice punjene tunom, svježim sirom i kaparima / Tomatoes filled with tuna, fresh cheese and capersSkuhati tunu pa pomiješati sa svježim sirom, kaparima, kiselim krastavcima, začinimo sa soli i paprom po želji. Izdubiti rajčice, pa napuniti smjesom od tune i peći u pećnici 15 minuta na 180 stupnjeva.

Cook tuna and mix with fresh cheese, capers, pickled cucum-bers, season with salt and pepper as desired. Hollow out toma-toes and stuff with a tuna mixture and bake in oven for 15 min-utes at 180 degrees.

Pašticada od tune / Tuna pasticadaNa laganoj vatri pirjati luk, mrkvu celer i sjeckani peršin dok ne uvenu, zatim dodajemo suhe šljive i jabuke te pirjati još par minuta. Sve to propasirati pa dodavati crno vino. U umak stav-iti tunu koju smo sjekli na steakove veličine 120-150 grama. U lonac dodati lovor i grančicu ružmarina te malo meda i džema od šljiva i tabasca. Pustiti da kuha dok tuna ne bude gotova.

On light heat sauté onions, carrots, celery and chopped parsley until they brown, then add dried plums and apples and simmer for a few more minutes. All this mash into purée and add black wine. Put tuna cut into 120 to 150 grams’ steaks into the sauce. Add a laurel leaf and rosemary twig into the pot, add a bit of honey, plum and jam and tabasco. Let it cook until the tuna is finished.

www.malo-misto.com

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Restoran Roko, Zadar

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Tuna burger Sastojci: gotovo burger pecivo sa sezamom, svježa tuna, ljubičasti luk, svježi miks za salatu, sir, cherry rajčice, sol, papar, maslinovo ulje, aceto balsamico, šećer, voda. Priprema: od ljubičastog luka, aceta balsamica, šećera i vode napraviti mer-meladu. Iskosati tunu na sitno, začiniti soli i paprom i oblikovati burgere. Ispeci tunu i složiti burger.

Ingredients: baked burger buns with sesame, fresh tuna, purple onions, fresh salad mix, cheese, cherry tomatoes, salt, pepper, olive oil, vinegar balsamic vinegar, sugar, water. Preparation: from purple oil, aceto balsamico vinegar, sugar and water make a marmelade. Cut tuna into cubes, season with salt and pepper, form the burgers. Fry the tuna and make burger.

GyozaSastojci za tijesto: glatko brašno, žličica soli, kipuće voda. Sastojci za punjenje: mladi luk, kineski kupus, sirova tuna, češnjak, đumbir, prstohvat azijskih začina, sol, papar. Sastojci za umak: soya umak, žličica rižinog octa, ulje s čilijem, žličica slatko kiselog umaka. Priprema tijesta: u 300 ml kipuće vode dodati jednu žličicu soli kako bi se otopila. Lagano dodavati vodu u brašno i neprestano miješati. Mijesiti najmanje 10 min kako bi tijesto postalo elastično. Umotati tijesto u prijanjajuću foliju i ostaviti da odleži pola sata. Razraditi tijesto i napraviti krugove pomoću kalupa promjera 8-10 cm. Priprema nadjeva: u zdjelu pomiješati mljevenu tunu, usitn-jeni mladi luk, češnjak, naribani kineski kupus, đumbir, začine, sol i papar. Napuniti gyoza nadjevom i oblikovati. U zagrijanoj tavi na biljnom ulju popeći gyoze s jedne strane, dodati vodu i prokuhati 3 minute. Poslužiti uz umak od soje.

Dough (wrappers) ingredients: fine wheat flour, a teaspoon of salt, boiling water. Filling ingredients: spring onions, Chinese cabbage, raw tuna, garlic, ginger, a pinch of Asian spice, salt, pepper. Sauce Ingredients: Soya sauce, a teaspoon of rice vinegar, oil with chilli, a teaspoon of sweet-sour sauce. Dough/wrappers preparation: in 300 ml of boiling water add one teaspoon of salt to melt. Add water into the flour and constantly mix. Knead at least 10 minutes to make the dough elastic. Wrap the dough into adhesive foil and leave it for half an hour. Knead the dough and make the circles of 8-10 cm diameter using moulds. Filling preparation: mix the minced tuna in the bowl, chopped spring onions, garlic, grated Chinese cabbage, ginger, spices, salt and pepper. Fill in with gyoza filling and shape. In a heated pan of vegetable oil fry gyoza on one side, add the water and boil for 3 minutes. Serve with soy sauce.

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Restoran Sabunjar, Zadar

26

Ražnjići od tune / Tuna kabobs Tunu izrezati, omotati dalmatinskom pancetom i nabosti na ražnjiće. Rižoto od radiča na zagrijanom maslinovom ulju po-pržiti češnjak, radič, podliti povrtnim temeljcem. Posoliti i po-papriti. Dodati rižu i kuhati neprestano miješajući 15 minuta. Ražnjiće poslužiti na podlozi rižota od radiča.

Cube tuna, wrap in Dalmatian pancetta and thread the cubes onto skewers. Fry some garlic and chicory on olive oil, add some vegetable stock. Add some salt and pepper. Add the rice and cook constantly stirring for 15 minutes. Serve the ka-bobs on the chicory risotto bed.

Fry the onions in a pan on a light flame until soften, add garlic, capers, olives, cherry tomatoes, rosemary, Mediterranean grass. Pour 1 dl of red wine, add salt and pepper, 1 dl of fish stock and let it cook. Add grilled tuna steaks to the sauce and cook for a few minutes, serve on the mashed cauliflower bed.

Odresci tune u mediteranskom umaku na postelji od pirea cvjetače / Tuna steaks in Mediterranean sauce on a mashed cauliflower bedNa laganoj vatri na tavi ispirjati luk dok omekša, dodati češnjak, kapa-re, masline, cherry rajčice, ružmarin, mediteranske trave. Podliti sa 1 dl crnog vina, dodati sol i papar, 1 dl ribljeg temeljca i pustiti neka proku-ha. Odreske od tune ispečene na grillu dodati u umak i prokuhati par minuta i poslužiti na podlozi od pirea cvjetače.

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Restoran Stipe, Poluotok, Zadar

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Tuna sa sezamom / Tuna with sesameNapraviti čips od češnjaka. Priprema: tunu narezati, uvaljati u sezam, popržiti sa svake strane 20 sekun-di. Napraviti pesto od češnjaka, čili papričice, perši-na, maslinovog ulja i malo limuna. Pečenu tunu smo rezali na 2 cm. Na tanjur smo prvo stavili tunu, prelili pestom, za dekoraciju smo stavili čips od češnjaka, čili papričice na trakice i reducirani aceto balsami-co sa medom. Sve prelili maslinovim uljem.

Make garlic chips. Preparation: cut tuna, dip in ses-ame, fry each side for 20 seconds. Make pesto with garlic, chilli peppers, parsley, olive oil and lemon juice. Cut fried tuna at 2 cm. On the plate, first put tuna, pour it with pesto, for decoration put garlic chips, chilli peppers cut on stripes and reduced aceto balsamico vinegar with honey. Pour all with olive oil.

Domaća pašta sa tunom / Homemade pasta with tunaSastojci: jaja, brašno, malo soli. Priprema: prepržiti tunu na kratko, izvaditi, u toj tavi popržiti cherry rajčice i masline, dodali paštu, tunu i začine.

Ingredients: eggs, flour, salt. Preparation: fry tuna shortly, take it out and in the same pan fry cherry tomatoes and olives, add pasta, tuna and spices.

21www.restaurant-stipe.hr


Restoran Zadar Jadera, Zadar

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Tagliata od tune sa sezamom / Tuna tagliata with sesameOdrezak od tune ispeći na grillu ili tavi i uvaljati u poprženi sezam. Na tanjur složiti rikolu i cherry rajčice začinjene solju, paprom, maslinovim uljem i acetom balsamicom. Na to složiti odrezak od tune izrezan na tanke rezance i posuti listićima tvrdog ovčjeg sira.

Bake a tuna steak on a grill or pan and roll into sesame. Put a mix of cherry tomatoes spiced with salt, pepper, olive oil and balsamic vinegar on the plate. Add the tuna steak cut into thin chunks and spread over the leaves of hard sheep’s cheese.

www.2ribara.com

www.zadarjadera.com

Zapečena pašticada od tune s aromatiziranom palentom / Pasted tuna pastry with aromatized polentaMedaljone od tune popržiti na maslinovom ulju, izvaditi sa strane i na istom ulju popržiti korjenasto povrće uz dodatak suhih šljiva, ružmarina i lista lovora. Kad pov-rće omekša dodati šalšu od pomidora i zaliti crnim vinom te pirjati dok se umak ne sjedini. Začiniti sa soli i paprom po želji. Umak mora biti kiselkasto-slatkog okusa. Medaljone od tune prokuhati u umaku i složiti na palentu koja je skuhana u vodi začinjenoj sa soli, paprom, ružmarinom, majčinom dušicom, peršinom, češnjakom i maslinovim uljem. Na vrh staviti tvrdi ovčji sir i zapeći u pećnici 10 minuta na 200 °C.

Fry medallions on olive oil, remove from the side and on the same oil fry root vege-tables with the addition of dried plums, rosemary and laurel leaves. When the veg-etables are soft, add tomato sauce and sprinkle with black wine and simmer until the sauce is unified. Spice it with salt and pepper as desired. The sauce must be sour&sweet taste. Simmer medallions in a sauce and compose on a polenta cooked in salt water with pepper, rosemary, mother’s nuts, parsley, garlic and olive oil. Put on hard sheep cheese and cook in the oven for 10 minutes at 200 ° C.

22

2 Ribara, Zadar22


www.zut.hr

Riblji restoran Fešta, otok Žut u Kornatima

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Kukuruzna palenta kuhana sa crnilom sipe / Corn polenta cooked with squid ink Ohlađena palenta rezana kalupom. Na njoj paška puina (skuta), tuna pre-mazana mladim uljem, pašteta od tune i jestivo cvijeće maslačka, ružma-rina ili ljubičice.

Cooled polenta cut with mould. Put some Pag curd, tuna coated with fresh oil, tuna paté and edible flowers of dandelion, rosemary or violet.

Tijesto od boba brašna i jaja / Dough made of barley flour and eggs Razvučeno i kalupom rezano tijesto kuhano u posoljenoj vodi i ohlađeno. Rezanci tune i marinirana jadranska kozica, sol, mlado ulje i sok od limuna.

Stretched and cut with mould dough, cooked in salted water and chilled. Tuna noodles and marinated Adriatic shrimp, salt, fresh oil and lemon juice.

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Turisthotel d.d., Zadar

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Tuna u sezamu na salsi od manga / Tuna in sesame on mango salsaSastojci: svježa tuna, sezam, mango, cher-ry rajčice, ljubičasti luk, umak od soje, klice češnjaka

Ingredients: fresh tuna, sesame, mango, cherry tomatoes, purple onions, soy sauce, garlic sprouts

www.turisthotel.com.hr

Parfe od tune u košuljici od pršuta / Tuna parfe in a prosciutto coatSastojci: svježa tuna, suhe smokve, madeira vino, pršut drniški

Ingredients: fresh tuna, dried figs, madeira wine, Drniš prosciutto

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Zračna luka Zadar / Zadar Airport

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Pašticada od tune / Tuna Pasticada Priprema: odreske tune oprati, posušiti i s jedne strane uvaljati u brašno. Pripremljene odreske peći na zagrijanom ulju tako da prvo pečete pobrašnjenu stranu svakog odres-ka. Kad su odresci pečeni, izvaditi. U istu posudu u kojoj su se pekli odresci dodati pre-ostalo ulje, sjeckanu rajčicu, protisnuti češnjak, narezane masline, šećer, sitno sjeckani crveni luk, naribanu mrkvu, sitno narezane šljive i klinčić. Podliti polovicom vina, vode i pirjati poklopljeno na laganoj vatri 40 minuta. Umak nakon pirjanja propasirati, položiti odreske tune i dodati preostalo vino. Po potrebi posoliti i popapriti te kuhati na laganoj vatri još 20 minuta. Prilikom kuhanja ne miješati nego blago protresti zdjelu u kojoj se kuha. Posluživanje: Poslužiti toplo s tjesteninom ili njokima po želji.

Preparation: wash tuna steaks, dry and on one side dip in flour. Prepared steak fry on heated oil so that first fry the side which is dip in flour for each steak. In the same pan where the steaks were fried add the remaining oil, chopped tomatoes, crushed garlic, cut olives, sugar, chopped red onions, grated carrots, chopped plums and cloves. Pour with a half of wine, water and stew covered at light heat for 40 minutes. After stewing, make purée, place the tuna steaks and add the remaining wine. If necessary, serve and cook on low heat for additional 20 minutes. When cooking, do not mix but gently shake the bowl. Serving: Serve warm with pasta or dumplings as desired.

Okruglice od tune u košarici od parmezana /Tuna bolls in a Parmesan basketPriprema okruglica: U zdjeli umutiti jaje, dodati krem sir, naribani parmezan, sjeckani peršin, dobro ocijeđenu tunu iz konzerve. Začiniti solju i paprom, te sve izmiješati u jed-noličnu smjesu. Od gotove smjese oblikovati okruglice veličine oraha, svaku uvaljati u brašno. Dobro otresti višak brašna i pržiti u dubokom ulju 8 – 10 minuta. Gotove okruglice izvaditi na papirnati ubrus da upije višak masnoće. Parmezan za košarice rastopiti na mas-nom papiru u zagrijanoj pećnici na 110 °C (10 min). Kad se sir rastopio, kratko ostaviti da se ohladi i lagano nožem odvojiti s papira. Na naopako okrenutoj čaši, od sira oblikovati košarice. Kad se potpuno ohladila košarica u nju servirati okruglice.

Preparation of balls: In the bowl squeeze the egg, add cream cheese, grated parmesan, chopped parsley, well drained canned tuna. Season with salt and pepper, mix all in a homogeneous mixture. Form balls from the finished mixture, each dip into flour. Fry in deep oil for 8 to 10 minutes. Place finished balls on the paper napkin to absorb excess oil. Making a basket: parmesan cheese can be melted in the oven. Place the grated par-mesan cheese on the baking paper. Leave about 10 minutes in the oven heated to 110 ° C. When the cheese is melted remove and leave it shortly to cool. Separate cheese from baking paper with a knife. Form the baskets on the upturned glass. When the basket is completely cooled, serve the balls in it.

www.zadar-airport.hr

25


32 PREDSTAVLJANJE VINA

Ovo je vino koje se nalazi na vinskoj listi najprestižnijeg poslovnog kluba u Tokiu (Japan) – „Tsunamachi Mitsui guide „

MasVin Polača

KerVin Nadin

Vinarija: PZ Maslina i vino

Naziv vina: Syrah 2015.

Jedanaest vinara iz šire zadarske regije priključilo se ovogodišnjem TSW Festivalu s jednim svojim najboljim vinom, kako na gala večeri u Arsenalu 2. veljače, tako i tijekom devet dana od 3. do 11. veljače na izložbeno-prodajnom štandu u eno-gastro kutku u atriju palače Cedulin. Vinari koji će predstaviti po jedno svoje reprezentativno vino su: Ker-Vin Benkovac, PZ Maslina i vino Polača, Badel 1862 Vinarija Benkovac, UO Karaba Pakoštane, Vinarija Jokić iz LIšana Tinjskih, dugogodišnji partner festivala Kraljevski vinogradi iz Petrčana, Vinarija Degarra Zadar, Poljak vina Zadar, Vina Vrsaljko, Vinarija Škaulj Nadin i Vina Biograd.O svim proizvodima vinara, ali još i puno više možete se informirati u mobilnoj aplikaciji Agroturizam Zadar: www.agroturizam-zadar.hr

Eleven winemakers from the wider Zadar region joined this year’s TSW Festival with one of their best wines, both at the Gala Evening in Arsenal on February 2 and during the nine days from the 3rd to the 11th February on the sales exhibition stand at the eno-gastro corner of the Cedulin palace atrium. The wine-makers that will represent one of their representative wines are: Ker-Vin Benkovac, Agricultural Cooperative Olive and wine Polača, Badel 1862 Winery Benkovac, UO Karaba Pakoštane, Winery Jokić from Lišani Tinjski, longtime festival partner Royal Vineyards from Petrčane, Winery Degarra Zadar, Poljak Wines of Zadar, Winery Škaulj Nadin and Biograd Wines.

Kraljevski vinogradiVinarija Biograd na moru

Vinarija: Vinarija Biograd na moru

Naziv vina: Vino Rose 0,75

Vinarija: Kraljevski vinogradi

Naziv vina: Vino Rose 0,75

Vinarija: KerVin Nadin

Naziv vina: Cabernet Sauvignon

33PREDSTAVLJANJE VINA

Vinarija: Vina Vrsaljko

Naziv vina: Nadinska rana

Vinarija: Poljak vina

Naziv vina: Cabernet SauvignonTrifun

Vinarija: Vinarija Jokić

Naziv vina: Pošip

Vinarija: Badel 1862

Naziv vina:Syrah 2013.

Vinarija: Škaulj

Naziv vina: Cabernet Sauvignon

Vinarija:Karaba Pakoštane

Naziv vina: Templar

Vinarija:Degarra

Naziv vina: Karaba

Vina Vrsaljko Poljak vina Vinarija Jokić

Badel 1862 Škaulj Karaba Pakoštane Degarra

34 PALAČA CEDULIN

ENO-GASTRO KUTAK

Eno-gastro kutak uz svakodnevni cooking-show i glazbeni pro-gram biti će otvoren svaki dan od 3. do 11. veljače u atriju palače Cedulin u Zadru. U natkrivenom i grijanom prostoru atrija na prodajno-izložbenim štandovima izmjenjivat će se razne udruge i tvrtke s prirodnim proizvodima iz šire zadarske regije, i to uljari, mali proizvođači, OPG, Paška sirana, Ninska solana, vinari i tvrt-ka Maraska. Cooking show-om uživo s kombiniranjem namirnica predstavljenima na štandovima te od vrhunske plavorepe tune koju poklanjaju Jadran Tuna i Pelagos Net Farma, svaki dan od 9:30 do 13 i od 18:30 do 20 sati predstavit će se mnogi chefovi restorana i hotela. Pripremljene specijalitete i zadarska vina moći ćete kušati za 10 kn. Sav prihod namijenjen je za humanitarne svrhe, prikupljat će ga Volonterski centar Zadar, a uputit će ga Udruzi za pomoć ženi i djetetu „Duga“ Zadar.

The Eno-gastro corner with the daily cooking show and music pro-gram will be open every day from 3 to 11 February in the atrium of Cedulin Palace in Zadar. Various associations and companies with natural products from the wider Zadar region, including oil pro-ducers, small producers, family farms, Pag cheese, Nin Saltworks, winemakers and Maraska company, will cycle through in the cov-ered and heated atrium at the sales exhibition stands. Many restau-rants and hotels chefs will present themselves in live cooking show with a combination of foodstuffs exhibited on the stands and the top quality bluefin tune donated by Jadran Tuna and Pelagos Net Farm, every day from 9:30 to 13.00 and from 18:30 to 20:00. Pre-pared specialties and the Zadar wines can be tasted for 10 HRK. All income is intended for humanitarian purposes and will be collect-ed by the Volunteer Centre of Zadar that will directed it to “Duga” Zadar, the Association intended for helping women and children.

35PALAČA CEDULIN

RASPORED COOKING SHOWA:

Subota 3.2.2018. 9.30-11 h Restoran Foša, Zadar11.30-13 h Riblji restoran Fešta, otok Žut Kornati18.30-20 h Restorani Bota Šare Mali Ston, Split, Zagreb, otok Banje, Dubrovnik

Nedjelja 4.2.2018.9.30-11 h Hotel Mediteran, Zadar11.30- 13 h Riblji restoran Fešta, otok Žut Kornati18.30-20 h Restoran Bruschetta, Zadar

Ponedjeljak 5.2.2018.9.30-11 h Ilirija d.d. Biograd11.30- 13 h Riblji restoran Fešta, otok Žut Kornati18.30- 20 h Turisthotel d.d. Zadar

Utorak 6.2.2018.9.30-11 h Kraljevski vinogradi, Petrčane11.30-13 h Riblji restoran Fešta, otok Žut Kornati18.30-20 h Josip Vrsaljko, Hotelijersko-turistička i ugostiteljska škola Zadar

Srijeda 7.2.2018.9.30-11 h Restoran 4.kantuna, Zadar11.30-13 h Riblji restoran Fešta, otok Žut Kornati18.30-20 h Mirko Poljak, Hotelijersko-turistička i ugostiteljska škola Zadar

Četvrtak 8.2.2018.9.30-11 Ilirija d.d. Biograd11.30-13 h Riblji restoran Fešta, otok Žut Kornati 18.30- 20 h Stipe restoran (Poluotok)

Petak 9.2.2018.9.30-11 h Mirko Poljak, Hotelijersko-turistička i ugostiteljska škola Zadar11.30-13.00 h Riblji restoran Fešta, otok Žut Kornati18.30-20 h Stipe restoran (Poluotok)

Subota 10.2.2018.9.30-11 h Ilirija d.d. Biograd11.30- 13h Riblji restoran Fešta, otok Žut Kornati 18.30-20 h Restoran Atrij, Zadar

COOKING SHOW SCHEDULE:

Saturday, February 3, 2018. 9.30-11 h Foša restaurant, Zadar11.30-13 h Fešta fish restaurant, Žut Kornati island18.30-20 h Bota Šare Mali Ston restaurants, Split, Zagreb, Banje island, Dubrovnik

Sunday, February 4, 2018.9.30-11 h Mediteran Hotel, Zadar11.30- 13 h Fešta fish restaurant, Žut Kornati island18.30-20 h Bruschetta restaurant, Zadar

Monday, February 5, 2018.9.30-11 h Ilirija d.d. Biograd11.30- 13 h Fešta fish restaurant, Žut Kornati island18.30- 20 h Turisthotel d.d. Zadar

Tuesday, February 6, 2018.9.30-11 h Royal Vineyards, Petrčane11.30-13 h Fešta fish restaurant, Žut Kornati island18.30-20 h Josip Vrsaljko, the Zadar School of Hospitality, Tourism and Catering

Wednesday, February 7, 2018.9.30-11 h 4 Kantuna, restaurant, Zadar11.30-13 h Fešta fish restaurant, Žut Kornati island18.30-20 h Mirko Poljak, the Zadar School of Hospitality, Tourism and Catering

Thursday, February 8, 2018.9.30-11 Ilirija d.d. Biograd11.30-13 h Fešta fish restaurant, Žut Kornati island18.30- 20 h Stipe restaurant (Peninsula)

Friday, February 9, 2018.9.30-11 h Mirko Poljak, the Zadar School of Hospitality, Tourism and Catering11.30-13.00 h Fešta fish restaurant, Žut Kornati island18.30-20 h Stipe restaurant (Peninsula)

Saturday, February 10, 2018.9.30-11 h Ilirija d.d. Biograd11.30- 13h Fešta fish restaurant, Žut Kornati island 18.30-20 h Atrij restaurant, Zadar

38 ETNO-GASTRO36 IZLOŽBA

IZLOŽBA FOTOGRAFIJA “FANTASTIČNA TUNA” AUTORA MARIJA KUČERE | 2.-11. VELJAČE 2018. | KNEŽEVA PALAČA U ZADRU (ULAZ SLO-BODAN)

OPIS IZLOŽBE IZ PERA AUTORA:Oduvijek se sa uvažavanjem i poniznošću odnosim prema prirodi. Ne mislim pri tome na prirodu kao ‘ambijent’, već na sve živo i ‘neživo’ što nas okružuje, uključujući i nas same kao dio tog savršenog jedinstva. Na takav način i fotografiram, bilo da se radi o portretu, krajoliku ili hrani. U Kneževoj palači izložene su fotografije u crno bijeloj i kolor tehnici snimljene u Zadru, Hvaru i Zagrebu. Glavni motiv, prizor i simboličku ulogu odigrala je tuna. Odnos čovjeka i ribe, njeno skladno vretenasto tijelo, komadi crvenog i bogatog mesa, kuharske kreacije. Stvorenje koje je savršeni ‘stroj’ za plivanje, snažnog i mišićavog tijela, jedna od najbržih riba u morima i oceanima. Da je veličanstvena i fantastična potvrđuje i činjenica da su je rijetki fotografi i ronioci susreli u divljini, u okruženju otvorenog mora. Nama ostalima je preostala nature morte.

Mario Kučera rođen je 1967. u Slavonskom Brodu. Prve profesionalne fotografije s ratnih područja objavljuje u važnim hrvatskim i stranim dnevnim novinama, radi za Republički zavod za zaštitu spomenika kulture, a potom je angažiran u nekoliko tadašnjih vodećih novina i časopisa. Fotografija je medij kroz koji se Kučera izražava na način svojstven samo njemu, a osim rada za jedan od najtiražnijih tjednika u Hrvatskoj “Gloriji”, kao i za mnoga druga izdanja, paralelno se bavi i umjetničkim projektima i redovito izlaže na samostalnim i skupnim izložbama.

“FANTASTIC TUNA” PHOTO EXHIBITION BY AUTHOR: MARIO KUČERA | 2nd – 11th FEBRUARY 2018| RECTOR’S PALACE IN ZADAR (ADMISSION FREE)

DESCRIPTION OF THE EXHIBITION BY THE AUTHOR:I have always concerned the nature with respect and humbleness. I do not consider the nature as an ‘ambiance’, but as everything ‘living’ and ‘non living’ that surrounds us, including us as a part of that perfect unity. This is how I take photos, whether it’s a portrait, landscape or food.In the Rector’s Palace are exhibited photographs in black and white technique taken in Zadar, Hvar and Zagreb. The main motive, the scene and the symbolic role is played by the tuna fish. Relationship between man and fish, its harmonious spindle body, pieces of red and rich meat, chef’s creations. The creature that is a perfect ‘machine’ for swimming, made of a powerful and muscular body, makes one of the fastest fish in the seas and oceans. Its magnificence and fantasticality are also confirmed by the fact that rare photographers and divers met it in the wild, in the open sea environment. For the rest of us remains the nature morte.

Mario Kučera was born in 1967 in Slavonski Brod. The first professional photographs of war zones, he published in important Croatian and foreign newspapers, working for the Republic Institute for the Protection of Cultural Monuments, and then he was engaged in several leading newspapers and magazines of that time. Photo is a medium through which Kučera expresses himself in a unique way, and besides working for one of the most widely distributed weekly magazine in Croatia, “Glorija”, as well as for many other editions, he works on art pro-jects and regularly exhibits in solo and group exhibitions.

Fantastična tuna

37RADIONICE

KUHARSKE RADIONICE NA TEMU UPORABE JADRANSKE PLAVE RIBE U LOKALNOJ GASTRONOMIJI POD VODSTVOM CHEFA DAVIDA SKOKE | HOTEL CLUB FUNIMATION BORIK 5. I 6. VELJAČE TE HOTELIJERSKA TURISTIČKA I UGOSTITELJSKA ŠKOLA ZADAR 7. VELJAČE 2018.

Dvije jednodnevne edukacije na temu uporabe jadranske plave ribe u lokalnoj gastronomiji u hotelu Falkensteiner Club Funimation Borik 5. ili 6. veljače 2018. od 16:00 do 20:00 sati te dan kasnije besplatno u HTU školi za učenike. Edukaciji pristupaju sudionici koji su se prijavili putem on line prijave na poveznici www.sushifest.zadar.travel/pri-javnica.php uz obaveznu kotizaciju u iznosu od 300,00 kn. Broj mjesta je ograničen na najviše 15 sudionika po danu.

Na radionicama će se pripremati sljedeća jela:• Confit skuše sa pestom od badema i sušenih rajčica• Tagliata od palamide na kimchiu s mariniranom mor-skom travom• Souc vide kostelj s kremom od mandarina i papra i fintim kavijarom od tapioke

Biografija:Rođen u obitelji ribara koja već četri generacije rade i žive od mora koje ih okružuje. Od malena gaji poseban odnos s morem i bogatstvom koje ono pruža. Svoju ku-harsku karijeru započeo je spremajući isključivo ribu iz vlastitog obiteljskog ulova fokusirajući se na one ribe koje su cesto bile zanemarene u gastromskoj ponudi lokalnih restorana, te iste ribe na kojima su othranjene generacije ribarskih obitelji.Održavanjem radionica i tečajeva za profesionalne i ama-terske kuhare širi vlastite principe i ideje te kroz projekte lokalnih zajednica djeluje na usklađivanju tržišta ribom i otvaranja mogucnosti da i hoteljeri i ugostitelji kao najve-ci dio hrvatske turističke ponude okrene realnim autoht-onim proizvodima i ribarskom ulovu tako postanemo pre-poznatljivi na gastronomskoj i turistickoj karti svjeta.

DAVID SKOKOradionice / workshops

COOKING WORKSHOPS ON THE TOPIC OF USING THE ADRIATIC PELAGIC FISH IN LOCAL GASTRONOMY UNDER THE CHEF’S DAVID SKOKO GUIDE | CLUB FUNIMATION HOTEL BORIK ON 5 AND 6 FEBRUARY; AND THE ZADAR SCHOOL OF HOSPITALITY, TOURISM AND CATERING ON FEBRUARY 7, 2018.

Two one-day long training sessions on the topic of using of Adriatic pelagic fish in local gastronomy at the Falkensteiner Club Funimation hotel Borik on 5 or 6 February, 2018 from 4 to 8 PM, and the day later, free admission at the Zadar School of Hospitality, Tourism and Catering for students. All participants need to sign up by online registration to take part in training at the following link: www.sushifest.zadar.travel/prijavnica.php with a mandatory registration fee of 300,00 HRK. The number of participants is limited to a maximum of 15 participants per day.

The following meals will be prepared at the workshops:• Confit mackerel with almond pesto and dried tomatoes • Bonito tagliatelle on kimchi with marinated seaweed • Souc vide shark with Tangerine and Pepper Cream and delicious Tapioca Caviar Biography:Born in a family of fishermen who have been for four generations working and living from the sea that surrounds them. From his early age he has a special relationship with the sea and the wealth it provides. He started his cooking ca-reer by preparing fish exclusively from his own family catch, focusing on those fish that were often neglected in the gastronomic offer of local restaurants, the same fish on which the generations of fishermen’s families were brought up.By running workshops and courses for professional and amateur chefs he spreads his own principles and ideas and through local community projects he works to harmonize the fish market and to open the possibility that both hoteliers and caterers, as the biggest part of Croatian tourism offer, turn to real autochthonous products and fish catches so that we become recognizable in gastronomic and a tourist map of the world.

38 ORIGAMI

Salzburška izložba “Masters of Ori-gami” potaknula je u gđi Srbljinović Čuček 2005. godine kreativnu znatiželju i strast za istraživanjem novih oblika. Promoviranje origami umjetnosti postaje strast, a kasnije i misija. Otkad je postavila prvu hr-vatsku origami art izložbu sa svjet-skim majstorima origamija pod na-zivom “Poezija u papiru” u Galeriji grada Krapine 2008., inicira skupne origami art izložbe u galerijama Za-greba, Samobora i Rijeke. Od 2010. godine piše blog Origami Art No-vosti. Nakon niza gostovanja na ra-zličitim umjetničkim i znanstvenim festivalima te izložbama, s neko-licinom origami entuzijasta 2012. pokreće Hrvatsko origami društvo. Surađuje s Veleposlanstvom Japa-na i brojnim kulturnim i obrazovnim institucijama. Bila je gost IEEE pre-davanja na zagrebačkom FER-u s temom Važnost origamija i njegova primjena u obrazovanju. Publicira radove u stranim origami publik-acijama i na internetu, izlaže na međunarodnim i domaćim izložba-ma, zadnje na velikoj svjetskoj izložbi Mujeres de Papel, u muzeju EMOZ Zaragoza, Španjolska. Vodi-la je radionice izrade origamija u sklopu Tuna, Sushi & Wine Festivala u Arheološkom muzeju Zadar zad-nje dvije godinea, a ta se tradicija nastavlja i najnovijem izdanju festi-vala. Ove godine se proširuje i pre-davanjem Diplomirala je anglistiku na Zagrebačkom sveučilištu 1986. Više na njenim stranicama: http://sanja-origamiart.blogspot.hr

Radionice izrade origamija u Arheološkom muzeju Zadar gđa Srbljinović Čuček voditi će u tri termina svaki dan od 8. do 10. veljače 2018. u 10:00, 11:00 i 12:00 sati.

Pored radionica izrade origamija, gđa Srbljinović Čuček održati će i predavanje u Kneževoj palači dana 9. veljače pod nazivom:

„Japanski origami – inovativni ključ znanosti, umjetnosti i nove tehnološke revolucije“Predavanje će se baviti slijedećim temama:Što je origami?Origami jučer, danas i sutraJapanski origami umjetnik koji je pokrenuo origami svijetJapanska origami matematika inspirirala umjetnost, dizajn i inženjerstvoOrigami na japanskim sveučilištimaDobrobiti origamijaPodrška origami početnicima

ORIGAMI RADIONICE I PREDAVANJE

The Salzburg exhibition “Masters of Origami” inspired Ms Srbljinović Čuček in 2005 with creative curiosity and passion for exploring new forms. Promoting origami art becomes a passion and later a mission itself. Since setting up her first Croatian origami art exhibition, with world fa-mous origami masters, titled “Poetry in Paper” at the Krapina City Gallery in 2008, she initiated group origa-mi art exhibitions in the galleries of Zagreb, Samobor and Rijeka. Since 2010, she has been writing Origa-mi Art News. After a series of guest appearances at various artistic and scientific festivals and exhibitions with a few origami enthusiasts, in 2012, the Croatian Origami Socie-ty was established. She cooperates with the Embassy of Japan and nu-merous cultural and educational in-stitutions. She was a guest of IEEE lectures at Zagreb Faculty of Electri-cal Engineering and Computing with the topic: The importance of origami and its application in education. She publishes works in foreign origami publications and on the Internet, she exhibits at international and do-mestic exhibitions, the last was in the world-wide Mujeres de Papel exhi-bition at the EMOZ Zaragoza Muse-um, Spain. She has been running the origami workshops within the Tuna, Sushi & Wine Festival at the Archaeo-logical Museum of Zadar for the last two years, and this tradition contin-ues with the latest edition of the fes-tival. This year it is even expanded by a lecture. She got the English Stud-ies at the Zagreb University in 1986. More information on her website: http://sanja-origamiart.blogspot.hr

39ORIGAMI

Origami workshops at the Zadar Archaeological Museum. Ms Srbljinović Čuček will run workshops every day, three times a day, from 8 to 10 February 2018 at 10:00, 11:00 and 12:00.

In addition to the origami workshop, Ms Srbljinović Čuček will also conduct the lecture at Rector’s Palace on February 9, under title:

“Japanese Origami - an Innovative Key to Science, Art and New Technology Revolution”The lecture will deal with the following topics:What is origami?Origami yesterday, today and tomorrowJapanese origami artist who launched the origami worldJapanese origami mathematics inspired art, design and engineeringOrigami at Japanese universitiesBenefits of origamiOrigami beginners support

ORIGAMI WORKSHOPS AND OPEN LECTURE

40

Japanske borilačke vještineJapanske borilačke vještine

JAPANSKE BORILAČKE VJEŠTINE

Kendo klub OukaKlub posuđuje svoje ime od japanskog izraza Ouka koji se upo-trebljava za cvjetove stabla trešnje u punom cvatu, koja otpuštaju svoje latice stvarajući pritom prizor uzvišene ljepote. Odabir nazi-va Ouka za klub vezan je upravo za ljepotu pokreta koji krasi pad latica, podsjećajući svojom jednostavnošću i neumitnošću na pokrete unutar vještine kendo-a. Ova specifična vještina nastala je u srednjem vijeku iz praktične potrebe samuraja da vježbaju mačevanje, a da se pritom ne ozlijede. S vremenom je ta vješti-na adaptirana na civile i usvojen je natjecateljski aspekt. Tako u borbi kendo borac – kendoka, zaštićen s desetak kilograma ok-lopa, bambusovim mačem nastoji pogoditi neprijatelja u četiri bodovne zone.

Ouka Kendo Club The club got its name after Ouka, a Japanese word used for cher-ry tree flowers in full blossom, which create scenes of exalted beauty by releasing their petals. The name represents the beauty of movement of the falling petals, reminding us with its simplic-ity and inevitability of kendo movements. This specific skill was shaped in the Middle Ages from the practical need of the sam-urai to practice swordsmanship without getting hurt. Over time, the skill was modified for civilians and the competitive aspect was adopted. Thus, in the competition the kendo fighter – known as kendoka, protected with a dozen pounds of armour, tries to hit the enemy with a bamboo sword in four designated target areas.

Prezentacija Japanskih borilačkih i obrambenih vještina3. veljače 2018. god. u 11 hNa Narodnom trgu u Zadru u izvedbi tri kluba iz Zadra: Kendo klub Ouka, Aikido klub Zadar i Kyudo klub Yumi Presentation of Japanese Martial and Defense SkillsFebruary 3, 2018 at 11AMAt the National Square in Zadar, performed by three clubs from Zadar: Kendo Club Ouka, Aikido Club Zadar and Yuru Kyudo Club

JAPANSKE BORILAČKE VJEŠTINE 41

Kyudo klub YumiPored brojnih sportskih klubova u Zadru jedan od zanimljivijih je svakako i Kyudo klub Yumi u kojem možete naučiti drevnu vještinu japanskog streličarstva. I ne samo da ćete u klubu ja-panskog streličarstva naučiti kako najefektnije ispucavati strijele i pogađati metu, već će vas podučiti i nečem dubljem - humanoj filozofiji i tradicionalnim vrijednostima od kojih ćete koristi imati i izvan dvorane ili natjecanja.Japansko streličarstvo korijene vuče još iz pretpovijesnog razdo-blja, kad su se lukovima i strelama koristili još prvi stanovnici ja-panskog otočja u vrijeme i do 7.000 godina prije Krista. Ti prvi lukovi koristili su se za lov, a kasnije su ovo oružje počeli koristiti u ratne svrhe i u 11. stoljeću osnivaju se prve škole.

Yumi Kyudo Club In addition to many different sports clubs in Zadar, one of the most interesting ones is the Yumi Kyudo Club, where you can learn the ancient skill of Japanese archery. And not only will you learn the best way to shoot an arrow and hit the target, but you will be taught something much more - the human philosophy and traditional values from which you will benefit outside the sports hall or competitions.Japanese archery draws its roots from the prehistoric period as far as 7,000 years before Christ, when the first Japanese insular inhabitants used bows and arrows. These first bows were used for hunting, and later this weapon was used for the purposes of war. First schools were founded as early as the 11th century.

Aikido klub ZadarVježbanje aikidoa započelo je u Zadru 1987. godine, kada je os-novan i prvi Ki aikido klub u Hrvatskoj. Počeci su vezani uz četve-ro instruktora – dva bračna para – Vesnu i Nenada Vertovšek, te Boženu i Milorada Ljubičića. Zahvaljujući prvim kontaktima i ve-likoj podršci slovenskih aikido majstora – instruktora Stane Kirbiša i Aleša Leskovšeka koji su dolazili u Zadar i održali više seminara, te brojnim odlascima na međunarodne seminare Sensei-ja Ken-jiro Yoshigasaki-ja tadašnjim glavnim instruktorom Shin Shin Toit-su Aikidoa za Europu, zadarski Ki aikido klub je sve više dobivao na “snazi” i privlačio sve više zaljubljenika u ovu borilačku vještinu.

Zadar Aikido Club Aikido practice began in Zadar in 1987, when the first Ki aikido club in Croatia was founded. The beginnings are related to four in-structors - two married couples - Vesna and Nenad Vertovšek, and Božena and Milorad Ljubičić. Thanks to the first contacts and the great support of the Slovenian Aikido masters - instructors Stane Kirbiš and Aleš Leskovšek who came to Zadar and held several seminars and by attending numerous international seminars held by Sensei Kenjiro Yoshigasaki, then the principal instructor of Shin Shin Toits Aikido for Europe, Zadar Ki aikido club has gained more and more “strength” and attracted more and more lovers to this martial art.

Jadran tuna iz Biograda i Pelagos net farma iz Zadra službeni su sponzori ovogodišnjeg festivala. Ove dvije tvrtke 98% svog uzgoja plasiraju na zahtjevnom japanskom sushi i sashimi tržištu od 1997. godine, što je dokaz vrhunske kvalitete. Pre-ostalih 2% proizvodnje plasira se u hrvatske sushi restorane a potražnje iz godine u godinu raste.Atlantska bluefin (plavoperajna) tuna u Sredozemno, pa zatim i u Jadransko more dolazi ponajprije zbog hranjenja, jer naše more obiluje sitnom plavom ribom poput srdele i inćuna. Ova se jata u Jadranu najčešće love u blizini otoka Jabuke, a zatim dovode do uzgajališta Jadran tune i Pelagos net farme u za-darskom akvatoriju u kojima se tuna u kontroliranim uvjetima dohranjuje kako bi postigla kvalitetu za vrhunski sushi i sashi-mi, kojeg možete probati na gala večeri u Arsenalu 2. veljače 2018. te tijekom narednih 10 dana u atriju palače Cedulin.Za vrhunsku ponudu tune zaslužne su marljive posade bro-dova tunolovaca čiji vlasnici su ribarske obitelji uglavnom iz Kali, ujedno i većinski vlasnici Jadran tune, koji predstavljaju tradiciju i povijest hrvatskog ribarstva: Tuljan, Tuljan Dva, Mar-lin, Kali, Tacoma, Eva, Napredak, Carica, Kornat i brodovi Pela-gos net farme, Pelagos I i Pelagos II.

42 GENERALNI PARTNER FESTIVALA

Pelagos tunogojilište i Jadran TunaGENERALNI PARTNER:

Adriatic tuna from Biograd and Pelagos Net Farma from Zadar are the official sponsors of this year’s festival. These two companies have been selling 98% of their fish on the demanding Japanese sushi and sashimi market since 1997, which is a proof of their top quality. The remaining 2% of production is being sold to Croatian sushi restau-rants and demand grows year after year.Atlantic bluefin tuna comes into the Mediterranean and then in the Adriatic Sea first of all because of feeding due our sea abounds in tiny pelagic fish like sardines and anchovies. This flocks in the Adri-atic is most commonly caught near the Jabuka Island and then brought to the Jadran tuna farms and the Pelagos Net farm in the Zadar aquatorium, where tuna is fed under controlled conditions to achieve quality for top sushi and sashimi, which you can try on a gala evening in Arsenal on February 2, 2018, and during the next 10 days at the atrium of Cedulin Palace.For the top tune offer all the credits go to marvelous crews of tu-na-fishing vessels whose owners are mostly fishermen’s families from Kali, also the majority are the owners of the Jadran tuna, which rep-resent the tradition and history of Croatian fishery: Tuljan, Tuljan Dva, Marlin, Kali, Tacoma, Eva, Napredak, Carica, Kornat and Pelagos Net Farm ships, Pelagos I and Pelagos II.

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OPG IVA MATAK

PARTNER FESTIVALA

PARTNER FESTIVALA: OPG Iva Matak / Matak Family farming

Obiteljsko poljoprivredno gospodarstvo (OPG) Iva Matak nalazi se u Zadarskoj županiji, u gradu iznimne tisućljetne povijesti i izuzetno vrijednog kulturnog naslijeđa, gradu Zadru, a čine ga četveročlana obitelj, otac, majka, sin i kćer.Nakon godina proučavanja i istraživanja tržišta, terena, metoda i tehnika proizvodnje odlučili smo uči u vrlo zaht-jevan, riskantan i zanimljiv projekt traženja, prerade i proiz-vodnje proizvoda od tartufa. Iako nedovoljno istraženo zadarsko područje, a nadasve njegovo zaleđe te područje Like i Velebita bogato je tom rijetkom i skupocjenom glji-vom. U našoj ponudi nalaze se sezonski, smrznuti i konzervirani tartufi te proizvodi od tartufa kao što su maslinovo ulje i med iz vlastite proizvodnje, tartufata, praline s okusom bi-jelog tartufa. Osim navedenog nudimo i svježe, smrznute i suhe vrganje te sušeno divlje voće za pripemu čajeva. U nastojanju da zadovoljimo potrebe tržišta planiramo dal-jnje širenje i upotpunjavanje proizvodnje te kontinuirano poboljšanje kvalitete naših proizvoda putem koje želimo postati prepoznatljivi kao pouzdani partner svih zaintere-siranih strana.

OPG Iva Matak

The Family Farming (OPG) Iva Matak is located in Zadar County, in a town of exceptional millennial history and an exceptionally valuable cultural heritage, the city of Zadar, and is made up of a four-members family: father, mother, son and daughter.After years of study and research of the market, field, meth-ods and production techniques we decided to start in a very demanding, risky and interesting project of search, process-ing and production of truffle products. Though still insuffi-ciently explored region of Zadar, especially its hinterland and the Lika and Velebit regions, it is rich in this rare and expensive mushroom.Seasonal, frozen and canned truffles and truffle products such as olive oil and honey from our own production, tart-ufata and white truffle pralines are included in our offer. In addition to this, we offer fresh, frozen and dry cep, and dried wild fruit for the preparation of tea.In an effort to meet the needs of the market, we plan to fur-ther expand and complete production and to continually improve the quality of our products through which we want to become recognizable as a reliable partner of all interest-ed parties.

OPG Iva Matak

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Ginger Sushi je lanac restorana i barova japanske hrane koje odlikuje bogata ponuda različitih vrsta sushija. Kvalitetne i svježe namirnice osnovni su ele-menti Ginger Sushi kuhinje, a njihovi sushi majstori s velikom pažnjom pristupaju pripremi svakog zalogaja na zadovoljstvo svih gostiju. Ginger Sushi već drugu godinu partnerski sudjeluje na Tuna, Sushi & Wine Festivalu u Zadru.

Ginger Sushi is chain of restaurants and bars with Jap-anese food that features a rich offer of various types of sushi.Quality and fresh ingredients are the basic elements of their cuisine. Ginger Sushi sushi masters are paying close attention to preparing each snack to please our guests.Ginger Sushi has been participating in the Tuna, Sushi & Wine Festival in Zadar for the second year.

Malo je gradova i kompanija koje imaju tako bogatu i slavnu tradiciju u proizvodnji, likera kao što ih imaju Zadar i Maraska. Više od pet stoljeća iskustva i bogate tradicije proizvodnje likera i alkoholnih pića pretočeno je u današnju tvrtku. Maraska d.d. moderna je hrvat-ska tvrtka koja uz tradicionalnu proizvodnju i prodaju alkoholnih pića proizvodi i bogati asortiman bezalko-holnih pića raznih vrsta i okusa. Osim toga, Maraska je i pokrovitelj i partner Tuna, Sushi & Wine Festivala od samih početaka prije četiri godine.

There are a few cities and companies that have such a rich and glorious tradition in liqueur production like Zadar and Maraska. More than five centuries of expe-riences and tradition in production of liqueurs and alcoholic drinks have been joined into today’s com-pany. Maraska is a modern Croatian company with a long tradition in production and sale of alcohol drinks, which also has an opulent assortment of non alcohol-ic drinks of various types and flavors. Maraska liquers factory has been sponsoring Tuna, Sushi & Wine Festi-val from the very beginning four years ago.

PARTNERI FESTIVALA:

PARTNER FESTIVALA

From its first edition, the Zadar gastronomic spectacle “Tuna, Sushi & Wine Festival” is unimaginable without one person – Ms Jelena Yamasaki. Her good spirit, ubiquitous on all the previous editions of the manifestation dedicated to tuna fish from the Zadar farms and sushi, Japanese hundreds of years old dish, marked the Tuna, Sushi & Wine Festival as well as all the rest. The Japanese gastronomy known as washoku is on the list of UNESCO’s intangible cultural heritage along with the tune fish that rolled into sushi makes the most famous cuisine special-ty. Yamasaki is the only Croatian who has been a permanent resident of Osaka for 20 years now, and five years ago, at the initiative of the former Japanese ambassador in the Republic of Croatia, he joined the project of joining Japan and Osaka with the city of Zadar. It was on the first Tuna, Sushi & Wine festival.Ms Jelena Yamasaki is 45 and was born in Zagreb. She speaks English, Spanish and Japanese. When she is not in Zadar, she comes at the “Tuna, Sushi & Wine Festival” as the NPO JCEA Japanese-Croatian Exchange Society president. She works in Osaka in her own travel agency. Jelena is married to Mr Yamasa-ki Sakitoshi, a graphic designer, and they have two children.www.japancroatia.com

Renato Kraljev najpoznatiji je zadarski kuhar i vlasnih brojnih nagrada i odličja u raznim kuli-narskim natjecanjima. Sudjelovao je u organizaciji nekoliko vrlo važnih projekata: Dani gas-tronomije Zadarske županije, Zlatna tuna te ‘Savijača od jabuka Sv. Krševan’. Uvršten je u prvu reprezentaciju Hrvatskog kuharskog saveza. Nastupao je i u emisijama HRT-a „Lijepom našom“ i „U istom loncu“ pripremajući vlastite recepte. Nastavnik je kuharstva u hotelijer-sko-turističko–ugostiteljskoj školi. Predsjednik je Komisije za Majstore–Kuhare pri Obrtničkoj komori Zadar, a ujedno je i predsjednik Udruge kuhara Zadarske županije.

Mr Renato Kraljev is the best known Zadar chef and the owner of numerous awards and prizes in various culinary competitions. He has participat-ed in the organization of several very important projects: Zadar County Gastronomy Days, Golden Tuna and St. Krševan Apple Strudel. He is en-gaged in the first national representation of the Croatian Master Chef Association. He was also the guest on HRT’s “Lijepom našom” and “U istom loncu” TV shows preparing his own recipes. He teaches cooking at School of Hospitality, Tourism and Catering. He is the president of the Master Chefs Committee at the Zadar Chamber of Trades and Crafts, and also he is the President of the Master Chefs Association of the Zadar County.

Renato Kraljev, eno-gastro koordinator manifestacijeRenato Kraljev, eno-gastro event coordinator

Od svog prvog izdanja zadarski gastronomski spektakl „Tuna, Sushi & Wine festival” nezamisliv je bez jedne oso-be - Jelene Yamasaki. Njezin dobri duh, sveprisutan na svim dosadašnjim izdanjima manifestacije posvećene tuni iz za-darskih uzgajališta i višestoljetnom japanskom jelu sushiju, u jednakoj je mjeri obilježio TSWF, kao i sve ostalo. Japans-ka gastronomija poznata kao washoku nalazi se na listi UN-ESCO-ve nematerijalne kulturne baštine zajedno s tunom koja sljubljena u sushi daje najpoznatiji specijalitet kuhinje. Yamasaki je jedina Hrvatica koja je stalna stanovnica Osake i to već 20 godina, a prije pet godina na inicijativu bivšeg japanskog veleposlanika u Republici Hrvatskoj priključila se projektu spajanja Japana i Osake sa Zadrom. Bilo je to na prvom Tuna, Sushi & Wine festivalu.Jelena Yamasaki ima 45 godina i rođena je u Zagrebu. Gov-ori engleski, španjolski i japanski. Kada nije u Zadru, koji u vrijeme „Tuna, Sushi & Wine festivala” posjećuje kao pred-stavnica NPO JCEA Japansko-hrvatskog društva razmjene. U Osaki radi u vlastitoj turističkoj agenciji. Jelena je udana za grafičkog dizajnera Yamasaki Sakitoshija s kojim ima dvo-je djece.www.japancroatia.com

Jelena Yamasaki i Japansko-hrvatsko drustvo razmjeneJelena Yamasaki and JCEA Japanese-Croatian Exchange Association

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Malo tko se na domaćoj gastronomskoj sceni može pohvaliti da je osmislio desetke ili stotine novih jela

i kombinacija kao splitski chef Hrvoje Zirojević, a među njima i mala gastronomska čuda od naizgled

neiskoristivih sastojaka. Što su drugima ostaci, njemu znaju biti dijelovi gastronomskih slagalica, prepunih

mediteranskih okusa i mirisa, kojima je osvajao američke glazbene zvijezde supružnike Beyonce i Jay Z,

nogometnu legendu Andriya Shevchenka, prinčeve Jordana i Saudijske Arabije, kao i Bono Voxa ovog

ljeta za posjeta restoranu Laganini na hvarskom otočiću Palmižani gdje Zirojević vodi kuhinju.

Zirojevićeva jela dobrano se oslanjaju na drevne, ponekad i izumrle dalmatinske recepture, a uvijek na se-

zonske svježe namirnice. Morsku vodu zna iskoristiti za kuhanje kao što su radili stari ribari, a onu iz školjaka

i u svojim modernim kreacijama na potpuno orginalan način.

Few people on the domestic gastronomic scene can proudly boast of designing tens or hundreds of new

dishes and combinations as the Split chef Hrvoje Zirojević, and among them small gastronomic wonders

of apparently, unusable ingredients. The remains and leftovers for others are parts of the gastronomic puz-

zles for him, full of Mediterranean taste and flavors, that gained the attention of American music stars - the

spouses Beyonce and Jay Z, football legend Andriy Shevchenko, the Prince of Jordan and the Prince of

Saudi Arabia, as well as Bono Vox this summer, while he visited the Laganini restaurant on the Hvar island

of Palmižani, where Mr Zirojević runs the kitchen.

Zirojević’s dishes are well-based on ancient, sometimes extinct Dalmatian recipes, but always on seasonal

fresh foodstuffs. He can also use sea water for cooking just like old fishermen did, and the water from shells

he uses in his modern creations in a completely original way.

Hrvoje Zirojević, restoran Laganini, Palmižana

Hrvoje Zirojević, Laganini restaurant, Palmižana

Cooking Show na Gala Večeri u Arsenalu 2. veljače 2018.

Josip Vrsaljko zadarski je chef s dvadeset i jednom godinom iskustva rada u raznim top restor-anima i hotelima kao chef i voditelj slatičarne (chef de partie patisserie). Nastavnik je kuharstva u Hotelijersko turističkoj i ugostiteljskoj školi u Zadru. Posebno je fokusiran na francusku i tali-jansku kuhinju te jela od ribe.Josip Vrsaljko is a Zadar chef with twenty-one years of experience working in various of top res-taurants and hotels as a chef and confectioner’s manager (chef de partie patisserie). He teaches cooking at the Zadar School of Hospitality, Tourism and Catering. He is specially focused on French and Italian cuisine, and fish dishes as well.

Josip Vrsaljko, Hotelijersko turistička i ugostiteljska škola ZadarJosip Vrsaljko, Zadar School of Hospitality, Tourism and Catering

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Ante Kulaš, Ilirija d.d. Biograd

Motohiko Mochizuki, dugogodišnji je chef kuhinje prvog japanskog restorana Takenoko u Za-grebu. Rođen je u Tokiju, te je radio u najboljim restoranima gdje je imao priliku naučiti sve o vrhunskoj japanskoj kuhinji. 2003. dolazi u Hrvatsku, zapošljava se u restoranu Takenoko u kojem je ostao do danas, te je u Zagrebu osnovao i obitelj.

Motohiko Mochizuki, a longtime chef of the first Japanese restaurant Takenoko in Zagreb. He was born in Tokyo and worked in the best restaurants where he had the opportunity to learn all about top Japanese cuisine. In 2003 he came to Croatia, employed in Takenoko restaurant where he has been still working and has also started his family in Zagreb.

Ante Kulaš je majstor kuhar i šef kuhinje u Iliriji d.d. Funkcioniranje složene kompanije s četiri hotelske kuhin-

je, a’la carte restoranima „Parka Soline“ i „Marina Kornati“, koja ugošćuje i 6.000 osoba dnevno do godišnjih

570.000 noćenja, njegov je posao i njegovih kolega osam šefova kuhinja (Marijana Zrilić, Irena Žilić, Vesna

Knez, Ljubica Čubrić, Ante Zupčić, Franko Lončar, Jure Erlić i Perica Stojanov) koji zajedno stvaraju i kreiraju

gastronomsku ponudu Ilirije d.d. U izdvojenim kuhinjama multifunkcionalnih objekata Arsenala u Zadru,

agroturističkog kompleksa i difuznog hotela Ražnjevića dvori u Polači, event broda „Nada“, i vanjskim ca-

tering uslugama, koji obuhvaćaju najistaknutije događaje u javnom životu prostora Zadarske županije kao

i osobnim životima mnogih sugrađana kao i ljudi i kompanija iz cijelog svijeta, gastronomija predstavlja

poseban adut i užitak za daljnjih desetke tisuća ljudi.

Ante Kulaš, rođen 14.12. 1977. godine, kuhar je s 20-godišnjim iskustvom i majstor kuhar s položenim ma-

jstorskim ispitom. U nizu specijalizacija i edukacija, obilazaka kulinarski čuvenih mjesta Europe, osobita

strast mu je ostala dalmatinska - mediteranska kuhinja upisana i na Unescovu listu nematerijalne baštine čov-

ječanstva koja u njegovoj izvedbi predsatavlja istinski spoj tisućljetnih tradicija i osobne kreativnosti. Radom

u objektima u sustavu Ilirije iskušao se i kao kuhar, šef kuhinje i izvršni šef kuhinje ostavši uvijek najsretniji u

kuhinji i radu na poduci mlađih kolega.

Ante Kulaš is a master cook and chief in Ilirija d.d. The operating of a complex company of four hotel kitchens, a’la carte restau-

rants of “Park Soline” and “Marina Kornati”, which host 6,000 people a day to the annual number of 570,000 nights, is under his

responsibility and his team of eight colleague chefs (Marijana Zrilić, Irena Žilić, Vesna Knez, Ljubica Čubrić, Ante Zupčić, Franko

Lončar, Jure Erlić and Perica Stojanov) who together make and create a gastronomic offer of Ilirija d.d. In the separate kitchens

of multifunctional Arsenal objects in Zadar, agro-tourist complex and diffuse hotel of Ražnjevića Dvori in Polača, “Nada” event-

boat and outdoor catering services, including the most prominent events in the Zadar County public life, as well as the personal

lives of many fellow citizens as well as people and companies from all over the world, gastronomy represents a special pleasure

for further tens of thousands of people.

Ante Kulaš, born on December 14, 1977, is a cook of 20 years experience and a chef with a master’s chef exam. In a series of

special trainings and education, well-known culinary tours of Europe, his special passion still sparks for Dalmatian and Medi-

terranean cuisine that is also entered the Unesco’s list of the intangible heritage of mankind, which in its performance is a true

mixture of millennial traditions and personal creativity. Working in Illirija’s facilities, he also worked as a cook, a chef and an

executive chef, always being the happiest in the kitchen teaching younger colleagues.

Motohiko Mochizuki, restoran Takenoko, ZagrebMotohiko Mochizuki, Takenoko restaurant, Zagreb

COOKING SHOW 47

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Luka BulićLuka Bulić je hrvatski komičar/imitator, glazbenik i voditelj. Karijeru je počeo već s 10 godina u Turbo Li-mach Showu, a mnogi ga pamte kao dugogodišnjeg voditelja emisije za djecu „Mali Veliki Svijet“. Autor je tjednih humorističnih obrada poznatih pjesama, poznati-jima pod nazivom Bullhit.

Luka Bulić is a Croatian comedian, impersonator, musi-cian and presenter. He started his career at the age of 10 in the popular “Turbo Limach Show”, and many remem-ber him as a long-time host of the children’s television programme “Little Big World”. He is the author of weekly humorous covers of famous songs, known as Bullhits.

Jeremiah’s

ZABAVNI PROGRAM

A group of groove enthusiasts Jeremiah’s has been keeping the same mission since 2011: a deep-seated blues mantra; decorated with funk and rock-reinforced. The band is this year’s winner of the Croatian Blues Challenge in the band category. In January 2018 they will feature Croatia with it’s authoring songs at the International Blues Challenge in Memphis, Tennessee. Jeremiah’s recorded their first album in March and April of 2017.

Glazbom će nas na gala večeri zabavljati band Jeremiah’s, skupi-na groove entuzijasta koju od 2011. godina drži isto poslanje: dubok upliv u blues mantru ukrašenu funkom i ojačanu rockom. Ovogodišnji su pobjednici Croatian Blues Challenge u kategoriji za najbolji band te su stoga pozvani nastupiti na International Blues Challenge-u u Memphisu, Tennessee u siječnju 2018.

Kazuyuki NihashiJedinstveni performance izrade ikebane od leda Kazuyuki Nihashia, jednog od najpoznatijih iz-vođača ove umjetničke forme u dalekom Japanu.

The entertaining program at the gala dinner in Ar-senal Zadar features unique performance of cre-ating ikebana in ice, realised by Kazuyuki Nihashi, one of the most famous performers of this distinct form of art in Japan.

Zabavni program na Gala večeri u Arsenalu Entertainment programme at gala dinner in Arsenal Zadar

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www.app.zadar.travel

Znate li koja se kavana nalazi na istoj lokaciji od 1796. godine? Koja je ulica starija od samog grada? Otkrijte i istražite tajni Zadar čitajući ove i još mnoge druge legende i crtice o pom-alo zaboravljenim djelićima bogate zadarske prošlosti.Aplikacija sadrži i fotogaleriju s fotografija-ma najljepših zadarskih prizora koje se mogu postaviti na pozadinu zaslona, podijeliti na društvenim mrežama ili poslati e-mailom.

Do you know which café is in the same location since 1796? Which street is older than the city itself?Discover Zadar through these and many other stories and lines of the somewhat forgot-ten parts of the rich Zadar past.The application also contains a photo gallery with photos of the most beautiful sights of Za-dar. Set the homescreen wallpaper, or share these photos with all your friends.

APLIKACIJE 49

Zadar Travel je mobilna aplikacija kojom lako pronalazite trenutno dostupan privatni smještaj u Zadru i okolici. Aplikacija obuhvaća: Za-dar, Petrčane, Kožino, kao i neke otoke zadarskog arhipelaga i mjes-ta: Ist, Veli Iž, Mali Iž, Molat, Olib, Brgulje, Premuda, Zapuntel i Rava.

Zadar Travel is a mobile phone application which enables travellers to easily find and book available accommodation in Zadar, chosen from facilities registered in the database of Zadar Tourist Board. The application includes Zadar, Petrčane, Kožino and some islands of the archipelago with the villages: Ist, Veli Iž, Mali Iž, Molat, Olib, Brgulje, Premuda, Zapuntel and Rava.

Ilirija je turistička kompanija osnovana 1957. godine koja već preko 61 godinu djeluje na hrvatskom turističkom tržištu i jedna je od rij-etkih turističkih tvrtki nositeljica razvoja hrvatskog turizma.Danas se ILIRIJA po rezultatima poslovanja nalazi među 15 vodećih turističkih kompanija na Jadranu, koje predstavljaju okosnicu raz-voja hrvatskog turizma, dok je u Dalmaciji jedna od 7 najvećih tu-rističkih tvrtki.

Svoje poslovanje tržištu predstavlja kroz 5 segmenata ponude u 3 destinacije (Biogradu na Moru, Zadru i Sv. Filip i Jakovu):(I) Hotelijerstvo ( 4 hotela) – 907 kreveta, 443 sobe (II) Nautika – 805 vezova, 2.000 osoba(III) Kamping – 1.130 parcela, 3.390 osoba(IV) Destinacijska menadžment komapnija/DMK Ilirija Travel - kom-plementarni i integrirani proizvod koji omogućuje cjelogodišnje poslovanje kroz koji je u 2017. godini organizirano 460 posebnih događaja za preko 60.877 gostiju,(V) Real-estate segment – Poslovno-trgovački centar City Galleria u Zadru jedan od dva najveća trgovačka centra u zadarskoj regiji ukupne bruto površine veće od 28.500m2 .

Biti inovativan, biti prepoznatljiv i poseban principi su na kojima temelji svoje poslovanje, a snaga kompanije i njenog branda proi-zlazi iz činjenice da je jedna od malobrojnih hrvatskih turističkih kompanija čiji proizvod uspješno objedinjuje sve ključne segmente hrvatske turističke ponude (hotelijerstvo, nautiku i kamping) koji tržištu predstavlja kao integrirani turistički proizvod pod brendom Ilirija travel. Dodatnu vrijednost “srcu“ njene ponude daje Arsenal u Zadru, spomenik baštine iz 18. stoljeća koncipiran kao “gradski trg na zatvorenom”, event brod “NADA”, potom ponuda agroturizma kroz difuzni hotel “Ražnjevića dvori”, sportsko-rekreativni sadržaji, a’la carte restorani ili Poslovno–trgovački centar City Galleria jed-nostavnije rečeno Ilirija omogućuje svojim gostima potpun doživl-jaj cijele destinacije.

U srcu sezone u objektima Ilirije boravi preko 6.000 gostiju dnevno. Ilirija je prva turistička kompanija dobitnica priznanja za društveno odgovorno poslovanje INDEKS DOP.

PARTNER FESTIVALA: Ilirija d.d.

PARTNER FESTIVALA50


Ilirija is a tourist company established in 1957, that has been oper-ating in the Croatian tourism market for over 61 years, and is one of the rare tourist companies contributing to the development of the Croatian tourism.Today ILIRIJA is, according to the financial and physical operating results, ranked among the 15 leading tourist companies in the Adri-atic, which represent the backbone of the development of Croatian tourism, while in Dalmatia, it is one of the 7 largest tourist compa-nies.

It presents its business through the following 5 segments of the offer in 3 destinations (Biograd na Moru, Zadar and Sv. Filip i Jak-ov): (I) Hotel sector (4 hotels) – 907 beds, 443 rooms(II) Nautics – 805 berths, 2,000 persons,(III) Camping –1,130 pitches, 3,390 persons,(IV) Destination management company/DMC Ilirija Travel - com-plementary and integrated product that allows the whole year’s business through which some 460 special events for over 60,877 guests were organized in the year 2017,(V) Real-estate segment – Commercial-shopping center City Galle-

ria in Zadar is one of the two largest shopping centers in the Zadar region with the total gross area over 28.500m2 .

Be innovative, be recognizable and special are the principles on which we base our operations, whereas the strength of our com-pany and its brand stems from the fact that we are really one of the few Croatian tourism companies whose product successfully integrates all three key segments of the Croatian tourism offer that we present to the market as an integrated tourism product bearing the brand Ilirija travel. Added value to the “heart” of our offer is provided by Arsenal in Zadar, heritage monument of the 18th cen-tury, designed as an „indoor town square”, event boat “NADA”, then the agro tourism offer through the diffuse hotel “Ražnjevića dvori,” DMC agency, sports and recreation facilities, a’la carte restaurants, Commercial-shopping center City Galleria or simply Ilirija provides to its guests a complete experience of the entire destination.Over 6,000 guests stay daily in the facilities of Ilirija in the very high season.

Ilirija is the first tourism company that has won the awards for cor-porate social responsibility „CSR Index”.

PARTNER FESTIVALA 51

Minami je rođena u Osaki u Japanu, a diplomirala je Glazbenu gimnaziju Arrow Jazz Orchestra.Nastupati je počela sa 20 godina kao jazz pjevačica. Nakon svog prvog koncerta u Jazz Clubu Candy u Kyotu, počela je redovno nastupati na jazz sceni Kansai područ-ja. Nastupala je kao glavni vokalist uz veliki band u Blue Note klubu u Osaki, kao i u mnogim jazz salonima i hotelima. U svoj repertoar je počela uvoditi i latino ritmove kao što su Bossa Nova te Salsa glazba i ples (s profesionalnim salsa plesačima kao svojim gostima).

Born in Osaka, Japan, Minami is a graduate of the Arrow Jazz Orchestra Music High School.She started performing as a jazz vocalist when she was 20 years old. After her first gig at Jazz Club Candy in Kyoto, she became a regular on the Kansai area jazz scene, perform-ing with the big band as a house vocalist at the Osaka Blue Note, as well as in many jazz lounges, live houses, and hotels. It was then that she began adding Latin rhythms and to her repertoire, such as Bossa Nova, Salsa music and dance (with professional Salsa dancers as invited guests).

tuna, sushi & wine festival 2018

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