By Leigh O’Connor.
High Tea is a beloved tradition that has stood the test of time - a refined ritual that combines elegance, indulgence and connection. In Brisbane, this timeless custom has taken on new life, evolving into a modern culinary experience that balances classic flavours with innovative twists.
At the heart of this evolution is Chef Krisztian Herczig, whose rich personal journey and deep-rooted respect for ingredients have helped shape one of the city’s most celebrated High Tea offerings at Goldfinch Restaurant, in the Pullman Brisbane King George Square.
A Childhood on the Farm: Foundations of Respect for Ingredients
Krisztian’s culinary story begins far from the sophisticated dining rooms of Brisbane. Raised on a small farm in Hungary, his grandparents produced much of their own food - home-cured prosciutto, handcrafted sausages, artisanal cheese and preserved deli products.
"Growing up in that environment, I learned the true value of time, tradition, and craftsmanship. It taught me to respect ingredients, honour seasonality, and embrace sustainability,” Krisztian recalls.
This formative experience instilled in him a grounded approach to cooking, where every ingredient’s natural character is celebrated. It’s an ethos he carries into his kitchen today, meticulously sourcing local, premium produce and minimising waste - values that shine through in every plate he creates.
From Budapest to the High Seas: Shaping a Versatile Chef
Before making his mark in Brisbane, Krisztian’s career took him through diverse and demanding kitchens. One of the most formative was his role as a saucier aboard Crystal Cruises, where working in the confined, high-pressure galley of a luxury cruise liner demanded exceptional discipline, precision and adaptability.
"Cruise ship kitchens are unlike any land-based restaurant,” he explains. "You operate with limited space, no days off and a reliance on what’s available on board. It taught me resilience and the importance of consistency.”
His earlier tenure at Budapest’s historic Grand Hotel Royal also left a lasting impact. As part of the team that relaunched the hotel’s fine dining kitchen in 2002, Krisztian immersed himself in authentic Hungarian cuisine - a style known for its robust, hearty flavours enhanced by refined techniques.
Paprika-spiced stews, smoked meat and rich, slow-cooked dishes reflected his country’s agrarian roots and cultural heritage, inspiring him to infuse narrative and tradition into his modern cooking.
Reimagining High Tea at Goldfinch: Tradition Meets Innovation
Since joining Goldfinch in Brisbane, Krisztian has been instrumental in redefining High Tea. While the beloved classics - scones, finger sandwiches and pastries - remain, his menus incorporate bold new elements that surprise and delight.
Savoury delights like smoked chicken and truffle wraps, mini quiche with pumpkin, beetroot and leek and roasted vegetable and goats’ cheese croûtes sit alongside sweet innovations such as quince and chestnut tarts or deconstructed pavlovas featuring native Australian fruit.
Krisztian’s philosophy is clear: "High Tea should be an experience - a balance of flavours, textures and visual elegance that celebrates both tradition and modern gastronomy.” Seasonal ingredients guide his menus, ensuring freshness and vibrancy, while options for plant-based and gluten-free guests demonstrate his commitment to inclusivity.
This meticulous approach has resonated with Brisbane’s food lovers, with Goldfinch’s High Tea garnering more than 1500 bookings since its launch. "It’s incredibly rewarding to see guests enjoying the care and creativity we put into every offering,” Krisztian says.
Beyond the Kitchen: Discipline Forged in the Pool
Few know that Krisztian was a professional swimmer from the age of five until eighteen. This early life discipline taught him invaluable lessons in perseverance, focus and making decisions under pressure - qualities that continue to fuel his culinary career.
A Culinary Journey of Passion and Purpose
Chef Krisztian Herczig’s story is one of tradition, innovation and dedication. From his Hungarian farming roots to the demanding decks of luxury cruise liners and now to the elegant tables of Brisbane, he brings a unique blend of heritage, creativity and discipline to the evolving art of High Tea.
Through his vision, this beloved ritual continues to thrive - inviting guests to pause, indulge and connect over thoughtfully crafted flavours that tell a story.
