Date/Time
Date(s) - 04/07/2017
09:30 - 13:00
Categories
In a recent listing of “The World’s Best 50 Restaurants 2017“, Peru is a strong contender from South America with 2 restaurants in the top 10. Its cuisine is one of the earliest examples of fusion food, evolving over decades as migrants arrived at the port of Callao and assimilated into an increasingly mixed society.
Food Explorers’ third “Cookbook Club” meeting will take a closer look at the art of great ceviche and how Peru’s many immigrants contributed to its cuisine.
When: Tuesday, May 30th starting at 9.30am till about 1.00pm thereabouts
Where: Clara’s home in Heidelberg (address will be provided to those attending)
What: The award-winning book “Ceviche: Peruvian Kitchen” by Martin Morales features recipes from his London restaurant, and there are many favourites from his childhood days in Lima as well. We will be making two types of ceviche – starting with Morales’ signature “Don Ceviche”, and the simple, fruity “Ceviche de Mango”. Our main course, “Arroz con Mariscos”, combines rich bounty from the Pacific Ocean with Spanish influences and heavy rice production in the mid 1800s to feed its Chinese migrant workers.
There is space for 6 participants in this session. In case of overwhelming demand, priority will be given to members who (1) have not attended a Cookbook Club session before and/or (2) have not attended a session in Clara’s home.
Online registration is now open.
Thank you!
Faeimm Tang
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