Traditional fare for your Peru-sal
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.