#MFWF | CARNAVAL - PASTUSO

Chef Alejandro Saravia’s love affair with Thermomix began 10 years ago in Paris. When opening Pastuso in Melbourne, a Thermomix was number one on the kitchen equipment list. Today his trusty Thermomix allows him to create anything from a Peruvian take on pannacotta called Algarrobina to the sauce for Escabachel, an acidic fish marinade.

Pastuso is a modern Peruvian grill, cevicheria and pisco bar located in ACDC Lane. You can follow Chef and his love for local Gippsland produce and Peruvian culture and cuisine on @chefalejandrosaravia.

During Melbourne Food & Wine Festival, Pastuso was transformed for 'Carnaval'. A celebration of Peruvian cuisine, inspired by the art and culture of the coast, the Andean highlands and the Amazon. Peru's past was channelled through cuisine, traditional dancers and contemporary art. Festival food adventures off to a cracking start!

 Peru's signature cocktail - the Pisco Sour! Create your own using  this recipe  in your Thermomix. Perfect for your next dinner party or Saturday night in.  Want to know more? Uncover the history of this drink on the  Pisco Trail . 

Peru's signature cocktail - the Pisco Sour! Create your own using this recipe in your Thermomix. Perfect for your next dinner party or Saturday night in.

Want to know more? Uncover the history of this drink on the Pisco Trail

 Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread

Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread

 Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil

Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil

 Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce

Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce

 Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa

Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa

 Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette

Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves
Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds
Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette

 Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel 

Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel 

 Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries Algarrobina  -  Peruvian panacotta, cinnamon sponge and caramalised white chocolate Pie de Limon - Peruvian style lemon pie 

Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries
Algarrobina - Peruvian panacotta, cinnamon sponge and caramalised white chocolate
Pie de Limon - Peruvian style lemon pie 

Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.