Andrew's Essential Fiery Food Facts - Peru

Posted on 23rd April 2017

1. Fiery and Spicy isn't a Taste....

What do salty, bitter, sour and sweet all have in common? They’re all tastes.
Spicy is not a taste. Certain compounds in spicy food activate sensory neurons called polymodal nociceptors. These receptors are activated by extreme heat. Your mouth feels a burning sensation because you brain believes it is in contact with a dangerous heat source, and he central nervous system reacts to whatever the sensory system tells it is going on.


Posted on 22nd April 2017

So you like it hot, well here's a few easy sauces to get you taste buds tantalising for the festival.
I've written these hoping that you may sample them and expose yourself to the Fierier Things in life... 
Happy Cooking pyro-gourmaniacs

Zhug (Yemenite Hot Sauce With Coriander and Parsley)

1/4 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp ground black pepper
3 green cardamom seeds, toasted 
4 medium cloves garlic, roughly...

Posted on 22nd April 2017

Fiery Cuisines Part 11 …… Sri Lanka..

Formerly known as Ceylon, Sri Lanka is an island situated in the Indian Ocean just south of India. It has a coastline of 1,340 km and a terrain made up of central highlands, lowland plains and coastal belt. There are dense evergreen rain forests in the south-west and although there are a few deep-water bays and many rivers, there are no natural lakes. The climate is warm subtropical with high humidity in the lowlands. Monsoonal rainfall is...

Posted on 22nd April 2017

Fiery Cuisines Part 10 …… Trinidad..

This stands straight up there with Jamaican and Belizean cuisine as one of my as one of my all time favourite Cuisines, their use of hot chillies and tropical fruits really inspired my style of cooking. I cooked many Trinidadian style meals at my restaurant Shashemane at Cabarita. Growing up on Northern New South Wales, I was lucky enough to be spoilt with tropical fruits and ingredients. I hope you all enjoy my interpretations of these...

Posted on 22nd April 2017

Fiery Cuisines Part 9 Senegal...

I really love Senegalese style food, their use of Scotch Bonnet Chillies, fits right in with my tastes.
They have a long history.
Senegal has been inhabited since the pre-historic times era but the best way to understand this African country and its food, we need to look at the western part of the continent. West Africa consisted of a multitude of really complex societies made up of clans, chiefdoms and states that, mostly, migrated from...

Posted on 22nd April 2017

Fiery Cuisines Part 8 Korea...

North and South Korea form a peninsula which has a land border with China to the north and a total 4908km of coastline on the Sea of Japan, Yellow Sea, Korean Bay and Korea Straight. About two thirds of the country is made up of mountainous and hilly terrain although there are wide coastal plains in the south and west, large streams and rivers. 
Between the mountains lie lowlands which were formed by river valleys and sea terraces and as these...

Posted on 22nd April 2017

In my own personal opinion Peruvian cuisine is one of the most fascinating food cultures in the world. It is unmatched in both its diversity and individuality. It is a fusion of many different cultures; it retains unique elements of each, yet is a distinct cuisine all its own. Its main influences are the indigenous Inca peoples, the Spanish conquistadors, African slaves that were brought by the Spanish. A large wave of immigrants who became integral components of Peruvian culture and...

Posted on 21st April 2017


Fiery Cuisines Part 6 Algeria

Algerian cuisine traces its roots to various countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country's earliest inhabitants. Their arrival, which may extend as far back as 30,000 B.C., marked the beginning of wheat cultivation, smen (aged, cooked butter), and fruit consumption, such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern...

Posted on 21st April 2017

Fiery Cuisines Part 5 Belize

Belize is a melting pot of cultures. As such, its bubbling with hints of varied Fiery cuisines from all over the world
It’s a cultural smorgasbord. It’s as varied and rich as the several cultures that together make up Belize cuisine. Belizean food can be as peppery and fiery as the heat of the tropical sun, or as cool and refreshing as the crystal clear Caribbean waters that wash the Belize shores. With the addition of immigrants from India,...

Posted on 21st April 2017

Fiery Cuisines Part 4 Nepal
Although I have never been to Nepal, my mate Warren’s tales have my tastebuds exploding wanting to know and taste more. I am very privileged to call Shankar the Chef / Owner of Kathmandu Kitchen at Kingscliff, a very close friend, his cuisine has inspired me and I have eaten literally hundreds of his spicy dishes over the years. Respect to Shankar and he’s wife Karen for bringing this beautiful cuisine to Northern NSW. 
Nepal’s food is...