Veteran Australian executive chef suggests blending Sri Lankan cuisine with western culinary art
A veteran Australian executive chef has suggested blending Sri Lankan cuisine with western culinary art to make the island nation a gastronomic hub in the South Asian hospitality sphere.
Australian Executive Chef Pierrick Boye displays dessert dishes
Pierrick Boyer, Executive Pastry Chef for RACV City Club Melbourne/Le Petit Gateau made this suggestion during an interview with the Business Times following his culinary and pastry demonstration with executive chef Sumith Bandara at the launch of a series of tourism promotional events at Lantern boutique hotel at Kamburugamuwa in Matara recently.
He said that he was highly impressed with Sri Lankan spice recipes that had been passed down from earlier generations and it should be blended with western culinary art to suit the palate of modern western and eastern travellers.
The ambul thiyal tuna fish curry and crab curry prepared by Sri Lankan executive chef Bandara at the demonstration came in for high praise from the visiting Australian celebrity chef.
Sri Lanka’s culinary diversity could be promoted with western deserts or with a mix of eastern and western dishes as a catalyst towards transforming the gastronomic standards with culinary finesse, he said adding that it’s a combination of sharing recipes. Sri Lankan chefs should get foreign exposure and conducting culinary demonstrations in tourist hot spots with foreign celebrity chefs will help to improve skills and exchange know how on culinary art, he said.
Discussing his specialty area of pastry, he disclosed that the trend in the world today is less sugar pastry and desert preparations. He revealed that the sugar content in his pastries including his award winning peanut chocolate-raspberry gateau was minimal. “People worldwide are now very health conscious and they prefer to eat nutritious food without harmful ingredients for the body,” he said.
From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau. Classically trained Mr. Boyer has over 23 years’ experience in the industry (in France, Belgium, Italy, America and Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia and Japan.
The Lantern boutique hotel will be conducting a series of culinary demonstrations with the participation of foreign celebrity chefs redefining the luxury boutique holiday and offering a personalised experience.