Archive for July 9th, 2012

09
Jul
12

Peter Gilmore and Dan Hunter Head for Peru’s Mistura Gourmet Event

By Casa E Cucina Leave a Comment
Categories: Events

Australian leading chefs, Peter Gilmore and Dan Hunter, are two of the top international chefs who will be heading for Peru in September for the country’s annual gourmet show, Mistura.

Now in its fifth year, Mistura 2012 will be the largest to date, according to its organisers, Apega, the Peruvian Society of Gastronomy, and will be held at the Campo de Marte (Champ de Mars) in Lima from September 7 for 11 days.

Fittingly held in Lima, a city that is winning global praise and attention for its culinary offering and fast becoming one of the gastronomic capitals of the world, the event gathers together the best chefs from around the world and around 500,000 visitors for a celebration of food.

Peter Gilmore and Dan Hunter will be participating alongside Peru’s leading chefs, including Gaston Acurio, Mitsuharu Tsumura and Rafael Osterling, as well as other world ranked international chefs including:
- Massimo Bottura of Italy’s La Osteria Francescana

- Alain Ducasse, known for his incomparable French cuisine and innovative dining concepts
- Maxime Billet, co-author of Modernist Cuisine, considered by many as the new benchmark in the understanding of cooking
- Joan Roca from 3 Michelin Star restaurant El Celler de Can Roca in Girona, Spain
- Carme Ruscalleda, the world’s only five-Michelin-starred female chef

There will be more foodie products and services on offer than ever before, with 54 restaurants, 70 food carts and 16 rustic kitchens on site. Dedicated themed corners celebrating some of Peru’s best produce will also be featured including Pisco, bread, chocolate and coffee. There will also be conferences and seminars throughout the event.

Mistura will celebrate Andean grain at this year’s show, making the farmer one of the stars of the festival. The country’s rich biodiversity and wealth will be highlighted by more than 350 producers from the most remote parts of Peru. Over 200 outlets from more than 20 regions of Peru will be selling traditional products such as quinoa, kiwichas, cañihua and native potatoes.

This annual event, organised by the Peruvian Society of Gastronomy, highlights the very best of Peru’s identity. It brings together key players of national and international cuisine to promote and celebrate Peru’s unique and booming gastronomy. Mistura 2012 is aiming to attract a record 500,000 visitors to try the products and attend cultural and gastronomic events and lectures with keynote speakers, cooking demonstrations, cultural performances and dances.

Mistura guarantees a 100% biodegradable food service and Good Management Practices (GMP) to ensure food safety.

For more information on Mistura please visit http://www.mistura.pe/

For more information on Peru, please visit www.peru.travel

09
Jul
12

Ripples Sydney Wharf, Susman and Saya for Premiere “A Day on the Wharf” Luncheon

By Casa E Cucina Leave a Comment
Categories: Artisan Food Producers, Events and Restaurants & Bars

Ripples Sydney Wharf at Pyrmont has teamed up with Pepe Saya and John Susman for “A Day on the Wharf” on Sunday 15th July, featuring Kinkawooka Mussels, Pepe Saya Butter and Mudgee’s Burnbrae Wines

“A Day on the Wharf” is the first of a series of food and wine events featuring quality produce from selected local regions.
The Sunday lunch event is from 12.00 noon at $65 per person for a 3 course set menu with three glasses of Burnbrae Wine.

“It seemed a natural collaboration” said Bill Drakopoulos, Ripples owner.  “Pepe and Susman have regular stands profiling their superb products at the monthly Good Living Markets in Pyrmont Park, and Ripples Sydney Wharf is directly in front on Wharf 9 – an easy walk to absolute waterfront for a light luncheon!  Ripples Sydney Wharf will have a Kinkawooka mussel and Pepe Sayer garlic butter dish on its new winter menu from 4th July, 2012.
Kinkawooka Mussels come from Port Lincoln in South Australia and are of the highest environmental sustainability and culinary quality.  Pepe Saya Butter is made from 100% fresh cream from Picton, cultured over a two week period, churned and then shaped by Pepe’s passionate team.  Established in 1968, Burnbrae is somewhat of a Mudgee icon known for its multitude of Award Winning Wines.

Bookings call – 02 95711999 www.ripplessydneywharf.com.au

09
Jul
12

Cook Islands Stars on SBS TV’s ‘Island Feast with Peter Kuravita’

By Casa E Cucina Leave a Comment
Categories: Latest News

Watch for glorious television about the South Pacific islands of Rarotonga, Aitutaki and Atiu in the Cook Islands on prime time SBS during the next two weeks’ episodes of Island Feast with Peter Kuravita (Thursday nights 7.30pm).

On Thursday 12 July, acclaimed chef, restaurateur and TV presenter Peter Kuravita explores stunning reef-encircled Rarotonga in the Cook Islands, where self-sufficiency is a necessary way of life. Peter learns how to search for octopi, catch freshwater prawns, and goes deep-sea fishing just metres from the coast with surprising results.

Back on land, local cook Kafo invites Peter into her home to learn some secrets of Polynesian cuisine. Visitors can meet Kafo on the Progressive Dining Tour of three local homes that occurs several evenings a week (bookings and information www.cookislandtours.co.ck) The fantastic fisherman who guides Peter into the lush mountainous interior looking for freshwater prawns and fishing beyond the reef for wahoo is Captain Moko, who offers visitors similar adventures daily from his Avana Harbour base (www.fishingrarotonga.com).

In a fitting conclusion to the visually splendid Island Feast series, made by The Precinct Studios for SBS, on 19 July Peter explores breathtakingly beautiful Aitutaki and the coves and jungles of Atiu, the Cooks’ third largest island, population just 400. In this final episode he forages in Aitutaki’s exquisite turquoise lagoon, learns how to spearfish and hunts for mud crabs by traditional means, before cooking with Aitutaki’s famed mud crab restaurateur Tupuna. On Atiu, Peter visits one of the legendary tumunus (traditional bush brew clubs) before cooking his final meal of the series – bush beer battered fish – on a wildly beautiful beach.

“The Cook Islands was thrilled to be chosen to conclude Peter’s Island Feast journey,” says Cook Islands Tourism CEO Carmel Beattie. “The Cook Islands has arguably the best cuisine in the Pacific, thanks to an abundance of fresh tropical ingredients and fabulous seafood, and this beautifully produced series will do so much to bring the beauty, food and culture of the undiscovered Cook Islands to a much wider Australian audience.”

Seafood is cooked in a myriad of ways, commonly underground in an earth oven known as an umu. Raw fish is also popular, such as in the popular dish, ika mata, a raw fish salad with coconut. Staple ingredients also include papaya, coconut, cassava, breadfruit and taro, which is grown in many parts of the Cook Islands. Atiu produces excellent Arabica coffee, which is widely served throughout the main visitor islands of Rarotonga and Aitutaki. Rarotonga has more than 50 restaurants and cafes.

Air New Zealand flies direct from Sydney to the Cook Islands every Saturday and the flight to the main island of Rarotonga, in the middle of the South Pacific, takes six hours. Air Rarotonga offers several connections daily to Aitutaki and three services a week to Atiu. Both inter-island flights take around 45 minutes. Visitwww.cookislands.travel for the latest holiday deals.

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