Latin American cuisine, colour and culture came together at the Bachelor of Arts (Culinary Arts)'s “Sabores Latinos” event.
The Bachelor of Arts (Culinary Arts) third-year students had created a delicious menu inspired by South American cuisine including traditional dishes from Colombia and Argentina.
Deciding on the menu was a group decision but Colombian student Pablo Redolledo was able to draw on inspiration from home.
“When we were thinking about the theme for our event we knew we wanted to do something different from past years and South American food offered lots of variety and colour. Each one of us investigated different dishes and I chose dishes from home – the ajiaco potato-based chicken soup is a favourite dish in Colombia and in my own hometown, Bogota.”
Other tasty dishes included Peruvian kingfish ceviche with plantain chips and an Argentinian asado platter served with chimichurri sauce.
Four Seasons had also received a colourful South American makeover for the night and guests were entertained by Latin band Chico Zarate.
The event was created as part of the Advanced Culinary Events paper which requires the students to create, design, plan, resource and implement a culinary event.