The Instituto Cervantes, the Spanish Official Language and Cultural Centre, introduces Cervantes Sabor, a new gastronomy initiative that invites Sydneysiders to experience the flavours of Spain and Latin America through wine tastings, food degustation sessions, cooking courses and more.
The first of many activities scheduled for the coming months is The Traditional Cuisine of Peru, which will take place at Ryde Hospitality College. Cervantes Sabor in association with Peru Mucho Gusto, will host this new cooking-class format to acquaint students with the art of traditional Peruvian cuisine and to help them improve their kitchen and hosting skills.
This first session combines traditional cooking classes with a unique fine-dining experience. In two series of three-hour sessions, students will learn how to prepare a complete meal of Peru’s classic dishes – from cocktails featuring Pisco, The Spirit of Peru, to dessert. The classes will cover meal preparation, plating and serving. At the end of the course, students will showcase their new culinary skills to family, friends, and guests at a special dinner.
“The Instituto Cervantes has been organising food and beverage activities in different countries around the world including New York, Tokyo and London”, said Víctor Ugarte, Director of Instituto Cervantes in Sydney. “The food culture is essential when we talk about our Spanish speaking countries and the different style of traditional Spanish and Latin American dishes are very popular in Australia nowadays. The objectives of Cervantes Sabor are to show Australians more about our food culture and to provide them the opportunity to be part of an authentic and semi-professional experience guided by some of the most famous chefs, sommeliers and food connoisseurs from the region” Ugarte commented.
Renowned Peruvian chef Matias Uhlig, along with pastry chef Georg Willmes and Peruvian Pisco purveyor Luis Almenara, will conduct the classes. Chef Uhlig, of UrbanPurveyor Group, brings more than a decade of experience as an executive chef across Central and South America, Europe, and Australia to these one-of-a-kind series.
The classes will take place on two dates and will feature different menus:
Class 1: Saturday, 28 September 2013
Menu: Pisco Sour, Causa Limeña, Parihuela, Lomo Saltado, Suspiro a la Limeña
Class 2: Saturday, 5 October 2013
Menu: Pisco Punch, Ceviche, Tamalito Verde, Seco de Cordero, Crema Volteada
For more details, please call Instituto Cervantes on or email firstname.lastname@example.org