Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
“We are losing traditions and knowledge, and once it’s gone, there is no way to get it back because much of it is transmitted aurally”
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
A fresh generation of chefs and a spectacular natural larder has put the continent’s foodie scene on the map. But which city is leading the pack?
“Ten years ago, we were talking about the Peruvian gastronomic boom, but for us, that boom has been and gone. It’s important to talk about the present, and what’s important in the present is that people come to my restaurant and have a good time”
After the success of Lima – the first Peruvian restaurant in Europe to be awarded a Michelin star – chef Virgilio Martinez and his partners, Gabriel and Jose Luis Gonzalez, are opening a second site in Covent Garden
Flash back only 10 years and most people wouldn’t even have heard of ceviche, let alone eaten it. But the dish has become so popular that Waitrose executive chef Jonathan Moore has dubbed it “the new sushi”