Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of the post-1970s movement for contemporary restaurant innovations.
Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish originally from the modern day country of Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. It is also spiced with ají, chili peppers or other seasonings and chopped onions, salt, and coriander are also added. The name originates from the Quechuan word siwichi, which means fresh or tender fish.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.
Heston Marc Blumenthal is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe ; Asia ; and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
Neil Arthur Perry AM is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting. He also cooks high quality Korean BBQ foods and is an expert in Asian cuisine.
Gabriel Gaté is a French chef and cookbook author living in Australia. He has appeared on a number of Australian television shows. Gabriel was awarded La Croix de Chevalier in L'ordre du mérite agricole in the year 2000.
Kylie Kwong is an Australian television chef, author, television presenter and restaurateur.
Tetsuya Wakuda OAM is a Japanese-born Australian chef based in Sydney. He appeared as the leading judge in the final episode of the second season of Junior MasterChef Australia.
David Thompson is an Australian chef, restaurateur and cookery writer, known for his skill and expertise in Thai cuisine.
Chifa is culinary tradition based on Chinese Cantonese elements fused with traditional Peruvian ingredients and traditions. Though originating in Peru, the Chifa tradition has spread to neighboring countries like Ecuador, Chile and Bolivia. Chinese immigrants came to Peru mainly from the southern province of Guangdong and particularly its capital city Guangzhou in the late 19th and early 20th centuries. They settled for the most part in the coast of Peru and the capital city of Lima. The term chifa is also used to describe a restaurant where this type of food is served. Chinese-Peruvian food has become one of the most popular types of food in Peru. The first Chinese–Peruvian fusion restaurants were opened in Lima in around 1920 in Lima's China town ; there are thousands of Chifa restaurants across all districts of Lima and many more throughout other cities of Peru, with sometimes multiple independent restaurants operating in close proximity on a single city block.
Guillaume Brahimi is a French-born chef based in Sydney, Australia. He is currently head chef of Bistro Guillaume Sydney.
Luke Nguyen is a Vietnamese–Australian chef and restaurateur, best known as the host of the television series, Luke Nguyen's Vietnam and Luke Nguyen's France. The former is a food documentary in which he travels through Vietnam with his sous-chef son Bryan Nguyen, cooking in the ad hoc manner of the street vendors in the country, usually preparing the dish on the footpaths, and the latter is an exploration of the French influence on Vietnamese cuisine. He is a judge on the television series MasterChef Vietnam.
Virgilio Martínez Véliz is a Peruvian chef and restaurateur. He is considered one of the new generation of Peruvian chefs promoting the spread of Peruvian cuisine. He is known for his use of applying modern cooking techniques to indigenous Peruvian ingredients. Marie Claire magazine has called him "the new star of Lima's gastro sky." On April 29, 2013, his flagship restaurant, Central, entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazine Restaurant. In 2014, Central jumped 35 places to number 15, winning the "Highest Climber" award, and later that year was named Best Restaurant in Latin America.
Luke Nguyen's Vietnam is an Australian television series first screened on SBS One in 2010. The series follows chef, Luke Nguyen, as he tours Vietnam seeking culinary delights and adventure. It is regularly broadcast on Good Food, a UK food-orientated TV channel.
Rachel Khoo is a British cook, author, and broadcaster who has hosted and co-hosted television cooking shows on the BBC, Food Network, and Netflix.
Pedro Miguel Schiaffino is a Peruvian chef who has worked to highlight the foods of the Amazon jungle and Amazonian cuisine. Schiaffino's restaurant in Lima, Peru is called Malabar. He is also executive chef aboard the M/V Aqua. Schiaffino is known as the "jungle chef" and has been compared to René Redzepi.
Lima is a restaurant in London, England, which serves Peruvian cuisine. The chef patron is Virgilio Martínez Véliz. In 2014, it was awarded a Michelin star, the first time a restaurant serving this cuisine had been awarded a star in Europe.
Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lime, fish, sweet potatoes and other foods.
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
