AUSTRALIAN NEWSPAPER DESCRIBES PERUVIAN
PERUVIAN CUISINE AS “UNIQUE”.
The renowned Australian journalist and writer with 20 years of experience in tourism and gastronomy, Ben Groundwater, published an extensive four-page article about his trip and experiences in Peru in The Sydney Morning Herald, one of the most widely read newspapers in Australia with 2 million monthly readers. The gastronomic and tourism tour, managed by PROMPERÚ, allowed Groundwater to explore the most outstanding culinary corners of Lima and Cusco, offering the reader a journey through the diversity of flavors and cultures that converge at the Peruvian table. In the article, Groundwater mentions fusion as a fundamental axis of the offer, highlighting Chifa, the result of the union with Chinese food, and Nikkei, product of the confluence between Peruvian and Japanese culinary traditions.
Already in Cusco, no-one really knows why the circles of Moray were created. There’s a theory that this series of concentric terraces dug deeper and deeper into the Andean mountain side is the work of aliens, indecipherable messages from extra-terrestrial beings.
Culinary innovation. That history gives a good context to the building now perched just above Moray, clinging to the windswept hillside with views over the mysterious circles. This is Mil Restaurant, the brainchild and plaything of celebrated Peruvian chef Virgilio Martinez. In this modest building, Martinez continues the Incas’ tradition of experimentation with food, using a modern test kitchen to conjure a unique and otherworldly set of dishes purely from the produce native to the countryside around here, high in the Andes, far away from anything you have ever known.
Mil is the pinnacle of contemporary Peruvian cuisine, and not just in terms of its altitude. This is where everything that is good and beautiful and stunning and enjoyable about this amazingly diverse country’s food scene comes together at a soaring peak. This is where you realize that Peru is truly special, that there is something happening here that takes place in very few countries around the world.
It’s no wonder then that food-obsessed travelers are taking notice of Peru, so many in fact that the country’s most famous tourist attraction, the Incan ruins of Machu Picchu, might soon take a back seat to the likes of ceviche and causa and arroz con pato as Peru’s key driver of foreign visitors.
Said among many other things Ben Groundwater