Tra­di­tional fare for your Peru-sal

Western Suburbs Weekly - - Food -

to share his love of the tra­di­tional cui­sine he grew up eat­ing – but with a mod­ern twist.

“We are very fa­mous for our food and now the rest of the world is tak­ing no­tice,” he said.

“Real food is about pas­sion for the in­gre­di­ents; if you have fresh sea­sonal in­gre­di­ents then you do not need 20 dif­fer­ent spices or hours to pre­pare.

“My rea­son to be here is to share a lit­tle bit of my pas­sion for cooking. Hope­fully peo­ple will en­joy my food and also feel in­spired to try it them­selves.”

Ver­gara said Peru’s three re­gions – the coast, An­dean Sierra and Ama­zon jun­gle – to­gether with a wide va­ri­ety of seafood from the Pa­cific Ocean made Peru­vian cui­sine an im­por­tant ex­pres­sion of his cul­ture.

“It is a very fer­tile place; ev­ery­thing grows there,” he said.

“There are 4000 dif­fer­ent pota­toes, but in Aus­tralian su­per­mar­kets there might only be three or four dif­fer­ent kinds. In Peru you might find 100.”

Hav­ing worked as head chef at White Salt at Sor­rento Beach and the Public House Kitchen and Bar in Perth, Ver­gara said he was very in­ter­ested in the trend to nat­u­ral and eth­i­cally pro­duced food.

“Food is chang­ing in a more healthy way, so hope­fully this will con­tinue to en­cour­age more fresh cooking,” he said.

Clock­wise from top: Sales show­room manager Shel­ley O’Con­nell, event manager Esper­anza Gu­tier­rez and chef Luis Ver­gara. Three milks sponge cake dessert with cof­fee granita and butterscotch sauce. Peru­vian chicken casse­role in co­rian­der sauce cooked in a beer broth and served with yucca fries. Sig­na­ture ce­viche cla­sico, a raw white fish cured in lime juice with chilli and red onion.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.