Archive for the ‘cuisine’ Category:
Written on April 30th, 2012 by admin_aquano shouts
Gourmet Peruvian cuisine is a source of great pride for the Aqua Expeditions team, especially when working with such a brilliant chef as Pedro Miguel Schiaffino. We are so delighted to have noticed an increasing popularity for Peruvian cuisine outside Peru, having already struck a chord in New York, Miami, Madrid and most recently venturing into London. Pisco bar and truly Peruvian in style and atmosphere, Ceviche has recently opened its door to the public in trendy Soho!
We paid a visit to check it out and met with the owner, Lima born, Martin Morales to see what inspired him and this incredible project. The atmosphere is relaxed and friendly while the dishes offer tastes from all around Peru and reflect how much other cultures have influenced and been incorporated into Peruvian cuisine to create something completely unique.
Dishes include Peruvian Corn cake, Arroz con Pato and of course, fresh Céviche accompanied by delicious drinks including the famous peruvian Pisco sours.
Céviche can be found at 17 Frith Street in Soho. Perhaps after trying some of their delicious Peruvian dishes you’ll be tempted to visit us for a taste of true Peruvian gourmet cuisine fresh from the source!
www.cevicheuk.com
Written on January 17th, 2012 by admin_aquano shouts
In 2010, our very own Pedro Miguel Schiaffino, Executive Chef for Aqua Expeditions, made a series of guest appearances at NOBU Tokyo as part of a Peruvian Fair hosted by culinary giant Nobu Matsuhisa. In late-2011, it was Nobu’s turn to visit Pedro Miguel in Lima to co-host an Umami Charity Dinner in aid of the World Food Programme and organised by the Umami Information Centre and the Ajinomoto Foundation. Nobu Matsuhisa, founder of the eponymous NOBU restaurant empire, is no stranger to Peru’s culinary delights– after training at Lima-based sushi restaurant Matsuei, Nobu spent three more years in the capital which he credits with helping to inspire his culinary style.
Following his time in Lima, we were delighted to welcome Nobu onboard for a three-day Amazon cruise onboard the M/V Aria.
It was a great chance for the group to catch up as well as to re-discover the wonders of Peruvian cuisine using local Amazonian ingredients from the Pacaya Samiria reserve. Nobu and his guests even found time try their hand at Piranha fishing and, guided by our experts, explore some of the rainforest on foot.
It was a pleasure to host Nobu and his group during their time in the Amazon and we hope they will return to visit us again soon.
Full Story »
Filed under cuisine, M/V Aria, People, Wildlife
Tags:cruise, M/V Aria, Matsuhisa, Nobu, Pedro Miguel Schiaffino, Peru, Piranhas, Umami
Written on December 5th, 2011 by admin_aquano shouts
Aqua Expeditions and Geoffrey Weill Associates have won a Hospitality Sales & Marketing Association (HSMAI) Gold Adrian Award. This was for Food & Wine’s cover story on Aqua Expeditions ‘Cooking Secrets of The Amazon’ written by Chef and Food Writer Daniel Patterson. This appeared in the July 2011 issue of the magazine.
Below, a few of the striking images which are sure to make your mouth water…
See the full article below and check out more of the delicious Amazonian recipes by Pedro Miguel Schiaffino.
http://www.aquaexpeditions.com/userfiles/file/AquaExpeditionsFoodAndWineJuly2011LR2.pdf
As a Gold Award winner, Aqua Expeditions and WEILL associates will now have a chance to win a Platinum Award at a Gala event being held by HSMAI in New York City this coming February. Watch this space…
Written on October 21st, 2011 by admin_aquano shouts
Following Ferrán Adrià’s journey on the M/V Aria last month, we are excited to show you HOLA! Magazine’s feature on the group’s adventures through the Amazon.
HOLA! article page 1
Led by our Executive Chef, Pedro Miguel Schiaffino and the Aqua Expeditions team, the very influential Spanish Chef and owner of the world-renowned ‘El Bulli’ restaurant, got close up to the real Amazon, trekking through the jungle and discovering the local markets to learn more about the local communities and Amazonian produce such as the paiche – one of the river’s largest fresh water fish. They also had some time-out to relax on the boat and whip up some delicious cocktails, like the Camu Camu Sour…
HOLA! article page 4
We are already looking forward to seeing more on the group’s travels on TV next year – stay tuned…!
Written on September 30th, 2011 by admin_aquano shouts
Recently, we had the pleasure to host legendary chef Ferran Adria aboard our new M/V Aria vessel. In Lima for the annual Mistura event, Ferran ventured into the Peruvian Amazon with our very own Pedro Miguel Schiaffino to view jaw-dropping wildlife and learn about Amazonian ingredients and cuisine. We hope it’s not the last time he comes to visit us!
Above: Francesco Galli Zugaro, Aqua’s CEO; Ferran Adria; and Pedro Miguel Schiaffino, Aqua’s Executive Chef
Above: Ferran Adria on an Aqua Expeditions wildlife excursion
Written on September 9th, 2011 by admin_aquano shouts
As the gastronomy industry booms in Peru, Aqua Expeditions is excited to announce the launch of a gourmet Peruvian cookbook designed by the company’s executive chef Pedro Miguel Schiaffino.
Chef Schiaffino’s interest in food began at the young age of thirteen, while helping his father on their family farm. He eventually opened his own Peruvian style restaurant, which prompted CEO of Aqua Expeditions, Francesco Galli Zugaro, to seek his help with the cuisine aboard the M/V Aqua and the M/V Aria.
Because Chef Schiaffino’s cuisine is so heavily influenced by Amazonian produce, it was a natural fit for Aqua Expeditions, whose vessels traverse remote areas of the Amazon River. Schiaffinio prepares most of his dishes using only the freshest local ingredients instilling five-star quality and taste.
The cookbook, From the Kitchens of Aqua Expeditions, offers exclusive interviews with Chef Schiaffino, himself, along with additional famous chefs, restaurateurs, and others who have been on board the first vessel, the M/V Aqua.
“I am very impressed by Pedro Miguel Schiaffino… I’m about double his age, and I can tell that he will change how Peruvian cuisine is perceived throughout the world,” says highly influential chef and restaurateur, Nobu Matsuhisa.
The cookbook includes a plethora of Chef Schiaffino’s Amazonian and Peruvian recipes, from cocktails and starters to main dishes and desserts. Chef Schiaffino uses flavors from the jungle to perfect each dish that he creates. His main ingredients include sofrito, turmeric and sachaculantro, along with garlic and onions.
The cookbook will be available for purchase aboard the boats as well as www.thetravellerscollection.com.
Written on December 17th, 2010 by admin_aquano shouts
7: Camu Camu: Biologists don’t just deal with animals, birds, and reptiles, of course. We also deal with plants and trees. And a couple of them have featured positions on my Top Ten List as well. Fifth on my “Top Ten” list is the camu camu, or Myrciaria dubia, which is becoming so well known that you may have already heard about it. Camu camu grows wild in the alluvial Amazon soil that is flooded during the high water season. What makes it so important, however, is that it contains an extraordinarily high concentration of Vitamin C . . . almost one thousand times more than you would find in orange pulp. This high level of Vitamin C, not surprisingly, makes camu camu of great interest to agribusiness. But there’s more: Brewing the camu camu bark and stem into a tea also results in a very effective treatment for diabetes.
Below, Aqua Expeditions’ Camu Camu Sour. You’re going to have to visit us to taste one!
