{"id":1029,"date":"2010-10-06T04:00:00","date_gmt":"2010-10-06T04:00:00","guid":{"rendered":"http:\/\/traveloscopy.com\/travel-news\/?p=1029"},"modified":"2010-10-06T04:00:00","modified_gmt":"2010-10-06T04:00:00","slug":"sails-presents-a-taste-of-peru","status":"publish","type":"post","link":"https:\/\/traveloscopy.com\/travel-news\/2010\/10\/sails-presents-a-taste-of-peru\/","title":{"rendered":"Sails Presents “A taste of PER\u00fa”!"},"content":{"rendered":"

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As a part of the increasingly popular Sydney International Food Festival in October, Sails on Lavender Bay is proud to announce two ‘world dinners’ at the restaurant featuring modern Peruvian cuisine. For gastronomic lovers, this foodie experience is a must, as “A taste of PER\u00fa” with Guest Chef Alejandro Saravia will heighten your food awareness and knowledge on Tuesday 19th & Wednesday 20th October.<\/p>\n

Chef Alejandro Saravia introduces a modern Peruvian gastronomy concept in the form of a special 6 course tasting menu with matching wines for $135 per person. Saravia’s cuisine style is a fusion of Peruvian recipes, using traditional and haute cooking techniques, tailored to the Australian palate by combining local seasonal produce.<\/p>\n

Peruvian cuisine is one of the best kept food secrets in South America, well known for its exquisite taste, variety and ability to incorporate influences from different times and cultures. Peru’s three regions – the Coast, the Andean Sierra and Amazon jungle – together with the rich variety of wild fish and seafood harvested from the Pacific Ocean, have made Peruvian cuisine an important expression of its culture.<\/p>\n

Saravia started his career working as a chef in Lima, then travelled to the United States and Europe to broaden his culinary experience working in world recognised kitchens as The Fat Duck (UK), Les Ambassadeurs (France) & La Gorda (Barcelona) to name a few…and after arriving in Australia in 2006, worked for the Opera Bar, Pier Restaurant and Salon Blanc.<\/p>\n

Having grown up in his native country Peru in South America and indulging in an array of foods engaged with distinct cultures, Saravia was introduced to strong flavours and a variety of ingredients representing Peruvian cuisine from an early age. His portfolio includes a Diploma in Haute Cuisine (Peru), Diploma in Traditional Peruvian Seafood Cuisine (Peru), Le Cordon Bleu Peru and a Bachelor of Business & Marketing (Peru).<\/p>\n

The culinary history of Peruvian food dates back to the Inca and Pre-Inca times when the staple diet consisted of maize, potatoes and aromatic herbs. This was later influenced by the arrival of the Spanish conquerors…and in ensuing years, this cuisine was further influenced and enriched by the influx migration from China, Europe, Africa and Japan.<\/p>\n

Peru boasts more than 400 traditional food dishes, and these vary according to place of origin and ingredients used…with the pride of the nation drink being ‘pisco’, a brandy produced in regions along the central and southern coast.<\/p>\n

The basic element of most Peruvian foods is the Aji (Peruvian chilli), although the majority of dishes are not overly spicy. Peru is blessed to have different types of ajies (limo, charapita, Amarillo, panca, mirasol, to name a few) with unique different tastes. Another favourite ingredient in this cuisine is the potato, with more than 3,000 different varieties (out of 5,000 varieties in the world.<\/p>\n

“A taste of PER\u00fa” 6 course tasting menu with matching Argentinean wines<\/p>\n

Amuse bouche
Santiago Queirolo Pisco Sour<\/p>\n

Ceviche y tiraditos
Crystal Bay prawn & blue eye ceviche served in an ice shot glass
Fine slices of cured tuna dressed w\/ fennel & coriander sauce
NV Blanc de Blancs, Mendoza<\/p>\n

Potato textures
Potato & quail ravioli
Potato & piquillo pepper mash w\/ crispy baby octopus
Saut\u00e9 kipfler potatoes w\/ fetta & black mint sauce
2009 Sauvignon Blanc, Mendoza<\/p>\n

Baked cobia
Baked cobia w\/ Andean corn pur\u00e9e, crushed broad beans,
cashews salsa & silver beet vinaigrette
2008 Pinot Grigio, Mendoza<\/p>\n

Duck breast escabeche
Annatto & mirasol aji marinated duck breast, caramelised sweet potato
& orange pur\u00e9e w\/ pickled globe onions
2008 Malbec, Mendoza<\/p>\n

Wagyu huatia style
48 hour braised wagyu brisket w\/ roasted Andean ajies (Peruvian chilies)
& aromatic herbs, served w\/ dehydrated Quinoa salad
2006 Limited Release Cabernet Franc, Mendoza<\/p>\n

Aromas Lime\u00f1os
Toasted milk w\/ cinnamon & cloves mousse, purple corn jelly
& roasted pineapple ice-cream
Campbells Muscat, Rutherglen<\/p>\n

Drawing inspiration from his native country Peru with an array of world fine dining experiences, “A taste of PER\u00fa” with Chef Alejandro Saravia will be educational. Both dinners at Sails start at 7.00pm and bookings are essential (as limited seats).<\/p>\n

‘We’re delighted to have Chef Alejandro Saravia onboard at Sails, and feel this will be a special treat to our regular diners and food lovers of the Sydney International Food Festival’ said owner, Greg Anderson ‘Not only will guests learn about Peruvian cuisine, but also enjoy this unique menu with matching wines at a great price.’<\/p>\n

Only an 8 minute ride from Circular Quay will tempt anyone to make the journey by ferry, as Sails is located next to McMahons Point wharf…otherwise this northside restaurant is easily accessible by taxi, car, public bus, or water taxi.<\/p>\n

Sails on Lavender Bay, 2 Henry Lawson Avenue, McMahons Point NSW 2060 Bookings: phone 02 9955 5998 www.sailslavenderbay.com<\/a>