If you believe size matters, then Peru is the place for you: it boasts the world's biggest sand dune, deepest canyon, highest navigable lake and longest left hand surf break. Our mission, however, was to size up it's culinary dimensions.
Peruvian Cuisine is shaped by its geography. The coast, the mountains and the jungle. It includes many pre-Inca and Inca staples, and is heavily influenced by the many immigrants (mainly the Spaniards and their African slaves (Moors), later the Chinese, French and British). We visited "Red and White" in the suburb South Brisbane. There are only two restaurants with authentic Peruvian cuisine in Brisbane, and I believe "Red and White" offers a more refined interpretation. Replicating the colours of the flag, the restaurant interior is painted in red and white, with graphics of the mysterious ancient Nazca lines on the walls. The atmosphere is welcoming, with traditional music playing and the flag draped across the desk at the entrance. Now for the food....
To start, I ordered the Ceviche, Peru's national dish: Boneless, skinless, diced raw fish, uniquely cured in lime juice, spices and fresh coriander. It was delicious. Nielen and Boetie shared the chicken Empanada (Peruvian style pastry), Keith had the Causa Limena (mashed potato with Peruvian yellow chilli, boiled egg and olives). Martina joined us again.....pattern of interloping developing here!.....and had the Pulpo al Olivo (octopus salad), and newcomer Phil skulled the Leche de Tigre Shot : an aphrodisiac hangover cure of mixed fish and lime juice with aji (yellow chilli) and other magical spices.
For the mains, true to the rules (see week 1) we all ordered something different: creamy shredded chicken with potatoes (Aji de Gallina), Peruvian style Paella, beef stirfry (Lomo Saltado), lamb stew (Seco de Cordero), pork casserole (Adobo de Chancho) and a fish stew (Sudado de Pescado). The spice profile of the food is delicate and subtle, but I am sure one could easily amp it up with a bit more aji. We shared a bottle of Argentinian red wine, and of course, there were a couple of imported Peruvian beers.....Nielen now collecting a bottle from each country.
We shared three desserts: Pan Chino Frito essentially a doughnut, Leche asada Peruvian baked custard, and an incredibly sweet Suspiro a la Limena with raspberries.
The number of diners in the restaurant from that specific country, is always a good gauge of cultural authenticity. And they were there - not lingering - dining and leaving. About 1000 Peruvians live in Brisbane (roughly 10 000 in Australia). With the immigration laws tightening, most Peruvian migrants today are young people on student visas. And with them they bring their cultural riches, positive disposition and willingness to integrate. This was underlined by the friendly and efficient service of our young waitress, who has only been in Australia for 3 weeks, studying at one of the local universities.
The evening would not be complete without the trivia (another rule...see week 1). Keith entertained us with a visual presentation of the pink fresh water dolphins of Peru; Boetie did not disappoint with yet again sharing the national fauna facts; Nielen, true to form, awakened our conscience by stating the poverty and unemployment figures; Martina focused on historical and educational issues, and my introductory paragraph is courtesy of Phil!
Week six will take us to Croatia. Until then, Buen Provecho!
Empanada
Ceviche
Seco de Cordero
Arroz con Mariscos
Causa Limena
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