Serving up a Piece of Gippsland at Australian Open
Image credit: Pina Messina, unsplash.com
The love is spreading from the tennis court to the kitchen as Alejandro Saravia serves up some of Gippsland’s best produce at the Australian Open.
The Australian Open Chef Series showcases the talent of both national and international chefs by using local produce to create a dining experience like no other. Saravia is renowned for blending Peruvian and Australian cuisine and this is not the first time he has used Gippsland’s produce to enhance his South American dishes. Last year, he teamed up with Gippsland National beef producer Paul Crock to host the Renascence Gippsland as apart of Melbourne Food and Wine Festival. The event went down a treat, earning Saravia the title of Gippsland’s ambassador for his promotion of the region and its produce.
Saravia is an executive chef at the Peruvian restaurant Pastuso, located in the heart of Melbourne’s CBD. He was the first to introduce Peruvian cuisine to Australia. Member for Eastern Victoria Harriet Shing is delighted that Gippsland’s produce is getting the love it deserves.
“More chefs and restaurants than ever before are making use of Gippsland’s fantastic produce - it’s little wonder that our goods are making it big when they are amongst the world’s best,” she said.
‘Serving up a piece of Gippsland at Australian Open’ was published in the Pakenham Gazette.