Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.
Iron Chef is a Japanese television cooking show produced by Fuji Television. The series, which premiered on October 10, 1993, was a stylized cook-off featuring guest chefs challenging one of the show's resident "Iron Chefs" in a timed cooking battle built around a specific theme ingredient. The series ended on September 24, 1999, although four occasional specials were produced from January 5, 2000, to January 2, 2002. The series aired 309 episodes. Repeats are regularly aired on the Food Network in Canada, the Cooking Channel in the United States, and on Special Broadcasting Service in Australia. Iron Chef can be viewed on Peacock TV and streamed for free on Pluto TV in the United States. There are 5 spinoffs, with the latest being Iron Chef: Quest for an Iron Legend.
Ceviche, cebiche, sebiche, or seviche is a dish consisting of fish or shellfish marinated in citrus and seasonings, and is recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity. Different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage.
Jamie Trevor Oliver MBE OSI is an English celebrity chef, restaurateur and cookbook author. He is known for his casual approach to cuisine, which has led him to front numerous television shows and open many restaurants.
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.
Chez Panisse is a Berkeley, California restaurant, known as one of the originators of California cuisine, and the farm-to-table movement opened and owned by Alice Waters. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As an island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
Heston Marc Blumenthal is an English celebrity chef, TV personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named the world's best by the World's 50 Best Restaurants in 2005.
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.
The following outline is provided as an overview of and topical guide to the preparation of food:
Cheong Liew is a Malaysian-born Australian chef. He moved from Malaysia to Australia in 1969 to study electrical engineering, but instead became a chef. Famous for experimentation with new ingredients and formats, Liew has also been important in the development of Asian-Australian fusion cuisine.
John Douglas Torode is an Australian-British celebrity chef and TV presenter. He moved to the UK in the 1990s and began working at Conran Group's restaurants. After first appearing on television on ITV's This Morning, he started presenting a revamped MasterChef on BBC One in 2005. He is a restaurateur; former owner of the Luxe and a second restaurant, Smiths of Smithfield. He has also written a number of cookbooks, including writing some with fellow MasterChef presenter and judge, Gregg Wallace.
Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions. The term is also used to refer to restaurants that serve the chifa cuisine.
Guillaume Brahimi is a French-born chef based in Sydney, Australia. He is currently head chef of Bistro Guillaume Sydney.
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.
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, cebiche, sebiche, or seviche is a traditional dish widely eaten in Peru, specially for summer and celebrations such as Fiestas Patrias. The method of preparing it is different to that of ceviche in other countries, using lime juice, 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.
