Cultures of Food Dinner 活动回顾 | 多元创意美食研讨会

四月,ChefCo邀请到了来自秘鲁与台湾的主厨,举行了一场以多元饮食文化为主题的研讨会。
主厨们用新西兰的高品质海鲜,优质牛肉,鹿肉,将不同地域人们的饮食爱好相结合,创造了数道海陆大餐。

In April, ChefCo invited chefs from Peru and Taiwan for a live cooking experience showcasing different food cultures from different regions favoured by the chefs to create a of selection land and sea dishes. The chefs used New Zealand's high-quality seafood, beef, and venison.
Ceviche - 南美最广为人知的料理之一,是一种起源于秘鲁,用一种被称为虎乳的柑橘类果汁将新鲜海产腌制而成的开胃菜。
千百年来秘鲁不断吸收着来自不同地域的文化 ,新移民们将自己的多元饮食习惯融入这道名菜中, 造就了今天的Ceviche千变万化的做法。
这次研讨会上南美主厨Marco用来自新西兰的暴风蛤做的三道Ceviche完美诠释了这道菜充满创意与多元性的特征。

Ceviche - Peru has been absorbing cultures from different regions for thousands of years. New immigrants have incorporated their diverse dietary habits into this famous dish, creating today's ever-changing practice of Ceviche.
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新西兰暴风蛤,捕自冲浪区的4到9米深处。

New Zealand storm clams are caught 4 - 9m deep.

长期大运动量的冲浪生活,使得这种蛤蜊练就了一身结实饱满的肌肉,尝起来口感非常紧实有嚼劲。

The long-term heavy-duty surfing life makes this kind of clam have a strong and full muscle, which tastes meaty and firm.
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白色触手部分有奶油般的甜美滋味,肉身部分则是鲜美的海洋风味。

The white tentacle part has a creamy sweet taste, and the flesh part has a fresh marine flavor.

此次Ceviche料理, Marco利用了这种蛤蜊不同部位风味不同的特点做出了三道各具特色的美食。
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秘鲁Ceviche
第一道Ceviche,主厨Marco本想制作传统秘鲁口味的虎乳,却被当天厨房内放着的新鲜海鱼所吸引。突如其来的灵感让Marco决定用海鱼熬制的海鲜浓汤做基底调配虎乳,搭配新鲜生蛤蜊肉。

两种不同类型的海味在Marco的即兴创作中相得益彰,融合的非常完美。
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传统Ceviche酸辣味浓烈,而这款Ceviche因加了海鲜浓汤,海洋风味更足,整体口味也变得柔和鲜美,更突显了暴风蛤鲜甜的滋味。

The traditional Ceviche has a strong, sour and spicy flavour. For his Ceviche, Marco added seafood soup, the sea flavor is fuller, the overall taste is soft and delicious, and it also highlights the sweet taste of the storm clams.
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墨西哥风味Ceviche
第二道Ceviche非常有墨西哥菜的风格。生蛤蜊肉被淋上了用黄瓜汁,青柠汁等调料组成的虎乳。

The second Ceviche was Mexican style. Raw clam meat is drizzled with cucumber and lime marinade.

黄瓜汁与青柠搭配的酸爽口味让人食欲大开。非常适合在即将到来的夏天作开胃菜食用。
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浓汤Ceviche
第三道Ceviche是唯一用到了蛤蜊触手的料理。

Marco将前两道料理用剩下的蛤蜊触手部分熬制成了蛤蜊浓汤。将浓汤与椰浆混合,加上青葱,盐和胡椒,做出了一份极具亚洲风味的Ceviche。

The third dish is similar to Clam Chowder, an asian-style ceviche.
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传统虎乳最必不可少的青柠汁被椰浆替代,使得整道料理的味道变得非常柔和香甜。

暴风蛤触手部分自带的奶油味也一同呼之欲出,与椰浆产生了奇妙的糅合。

Lime juice was replaced by coconut milk in this dish, altering the flavour to be softer and sweeter.
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研讨会当天,来宾们在品尝美味暴风蛤的同时,还饮用了新玛丽珍匣长相思白葡萄酒作为搭配。

葡萄酒需要酸味偏高,才能使这种贝类海产鲜味更加突出,并进一步刺激人的食欲和味蕾。

The clams were paired with Villa Maria Sauvignon Blanc from NZ.
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新玛丽珍匣长相思白葡萄酒闻起来有柠檬草,热带水果和新鲜的草本味道。尝起来是非常清新的酸爽味。

The wine has notes of lemon grass, tropical fruits and fresh herbs.
产自著名的新西兰马尔堡酒庄。虽是长相思,但又不同于其他国家的长相思,这款还混合了多钟新鲜瓜果的特色风味,有来自马尔堡独特的风格和香气。
现场的来宾们品尝后表示,这款葡萄酒的酸度充足而不过量,给人一种神清气爽的感觉,与暴风蛤是绝配。

Guests commented that upon drinking, it gave them a refreshing feeling, which is perfect for pairing with storm clams.
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这次的ChefCo研讨会,主厨Marco将南美经典美食料理方法完美运用到了来自太平洋的海味上。

别具一格的创新形式,碰撞出了不可思议的美味。
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开胃菜后,Marco和两位来自王品的主厨,宋师傅和古师傅分别用来自新西兰银蕨农场的鹿肩肉,牛肉做了几道不同的料理。

After the appetizers, Marco and two chefs from Wang Pin used NZ venison shoulder and Silver Fern Farm's beef to cook several more dishes.
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银蕨农场成立于1948年, 是新西兰领先的采购商、加工厂、市场领导者及优质牛肉、羊肉和鹿肉出口商,草饲是他们与众不同的地方。
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草饲,是一种最符合动物们自然生活状态的天然放牧方式。动物们从出生开始就在草原中自由奔跑,吃青草与纯净无污染的水长大。

新西兰优越的地理环境确保了当地养殖的动物们四季都有足够的青草食用。在这样的环境下产出的肉品质纯正天然,脂肪含量少,不仅美味,还非常健康原生态。

Grass feeding is a natural grazing method that best fits the natural living conditions of animals. The animals graze freely in the grassland and grow up eating grass and pure, pollution-free water.
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烤好的鹿肉内部有着诱人的酱红色。尝起来口感顺滑,质感偏厚重,与牛排的味道有些相似。不同之处在于鹿肉的脂肪含量更低,而蛋白含量与铁量更高,是非常高营养的优质肉类。

The roasted venison is cooked to a rare perfection.. The taste is smooth and the texture is thick, similar to steak. However, the difference is that venison has a lower fat content and higher protein and iron content. It is a very nutritious high-quality meat.
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当天,宋师傅和古师傅还为大家分享了不同部位的牛肉料理知识。大家在品尝美味的同时各自表达了对不同食材和烹饪手法的理解,并对新食谱研发、行业发展趋势等话题做了愉快的探讨。

Over dinner, guests conversed about different ingredients, cooking techniques, new recipes and industry development trends.
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此次研讨会食材非常丰富。除主厨们现场烹制的美食外,还有一道生食的低温腌制新西兰帝王鲑。

In addition to the hot food prepared by the chefs, there was also a cold course of cured and marinated New Zealand king salmon.
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新西兰帝王鲑对生存环境要求非常严苛。所处海域的水深、水流、水质、水温甚至盐度变化都必须满足极高的要求。

King Salmon from NZ has very strict living environment requirements. The water depth, current, quality, temperature and even salinity of the sea area must meet extremely high requirements.

这使得帝王鲑的全球产量十分稀少,属于非常珍贵的海产。只在一些高档饭店才看得到这种鲑鱼。

This makes the global production of king salmon scarce and means this salmon can only be eaten in high-end restaurants.
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这次研讨会上有幸尝到的这道低温腌制帝王鲑,是用各种香料对帝王鲑进行腌渍后冷藏制成。

帝王鲑经过低温腌制后肉质变得更紧实丰盈。吃法也充满变化,不管是切成薄片做成精致前菜、当贝果夹馅、搭配鲜脆沙拉都非常美味。
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此次活动,来自不同国家的主厨们在将不同地域的饮食文化与创新的料理手法相结合,创造了多种口味相融合的美食。

ChefCo希望能通过此类活动为美食工作者提供一片共同成长的天地。 让我们的合作伙伴们有机会与更多的业内人士交流,体验烹饪更多新西兰的顶级食材。 在这里激发出大家的创作灵感,研发出更多美味的料理。

In this event, chefs from different countries combined food cultures with innovative cooking techniques to create a fusion of flavours.
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