One of the secrets behind Neil Perry's knack for staying at the forefront of contemporary cooking trends in Australia is his abundant curiosity and boundless passion for exploring new and different flavours. His celebrated career has been marked at different times by a focus on French and Italian cuisines, while his deep knowledge and feel for the food of Asia, particularly China, Malaysia, Korea, Vietnam and Thailand, is well documented both in terms of his books and on the menus at Rockpool and his Spice Temple restaurants.
Perry's current obsession - and one that squares nicely with his love of spice - is the food of Mexico. For this session, the Sydney-based chef takes us through two of his favourite home-style Mexican dishes: roast chicken in a jalapeño-enriched green salsa, and gutsy pork and beef meatballs in a sauce warmly spiced with chipotle chillies. Muy picante.
Harvey Norman @ domayne, 84 O'Riordan St, Alexandria, NSW
Date & Time
7pm, Wednesday 18 May
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.