The World Live Kitchen, will feature several chefs demonstrating just how easy it is to use authentic ingredients in a variety of cuisines. From contemporary Caribbean to East African with a twist, through to the pungent and earthy flavours of Polish cooking, plus Indian, Afro Caribbean, Eastern European, Marseillaise, Lebanese and Chinese, visitors will come away with top tips.
Cyrus Todiwala, executive chef and proprietor of Cafe Spice Namaste, is heading up the World Live Kitchen as part of World Food Market, between the 29-30th November 2006 at Excel. He says: “Ethnic foods in Britain are growing all the time. One cannot only attribute this to wider travelling of the British public but with the increasing availability of authentic raw materials, this entices people from all walks of life to experiment and dabble into different ethnic cuisines.
“As their knowledge improves and expands they are looking for greater pleasures from trying and working with high class raw materials from all over the globe.”
He believes it’s essential that everyone now helps to take all ethnic and varied cuisines to a higher level of authenticity using quality ingredients blended with high standards and greater ingenuity and creativity.
As such, World Food Market is the perfect place to source authentic ingredients from lots of countries including China, Thailand, Mexico, Japan to Europe, the Caribbean and the Asiatic.
Says Ian Nottage, representing the Craft Guild of Chefs: “Unlike some other European countries that remain fiercely loyal to their local produce, as a nation we are much more open to other cultural cooking influences. Different ethnic minorities are bringing in their own cuisines. As we continue to adopt other cultures and their cooking styles, this rubs off on our chefs.”
Jamaican born chef George Redway, who will be cooking up Roast belly of pork with sweet potato and tamarind, explains: “World Food Market is a great place to open up opportunities for Caribbean. There is a rising influence of Caribbean food in London, and the Notting Hill Carnival has done much to popularise this cuisine, however, many chefs are afraid to experiment with authentic Caribbean vegetables and ingredients such as plantain, yams, coco, chou-chou and ackee.
“My aim is to encourage other chefs to use these vegetables and so feel comfortable cooking Caribbean food. I’m going to take away the fear of using Caribbean ingredients by demonstrating at the show how easy it is to incorporate them into a dish.”