The Chile way

Chilean chef and world ambassador for the country's cuisine, Juan Pablo Mellado, had a master plan when he chose the field of culinary arts. His goal - to travel the world. The fact that he's an amazing chef finds him promoting his South American homeland across the globe. Recently, for three nights at the fabulous Spanish Court Hotel, he was here at the invitation of the Chilean Embassy and the property to boost awareness of Chilean products via several elegant dinner parties.

With his country's fast-growing food exports ranked 10th in the world, Mellado feels sharing traditional dishes is a more tangible way of showcasing what Chile has to offer. Worldwide, 9,800,000 people drink a glass of Chilean wine every day.

Although this chef has presented at Spain's elBulli (now closed), renowned for its avant-garde molecular gastronomy as well as 1,000,000 annual reservation requests for just 8,000 spaces, what Juan Pablo really learnt the most from his time in Spain is its peoples' love of tradition. Thus he has made it his career to help Chileans also "know what they have" with their ancestral fare. He has no physical restaurant, but shares his art as he travels promoting for the government; he's also a television chef, journalist and author and a teacher at an 800-student culinary school.

Mellado flew in his beautiful countrywoman and sous chef Ana Veronica Minieri from Vancouver and with the capable Spanish Court team, headed by executive chef Anthony Matthews, turned out some stellar plates. As he recalled his delight in sampling Jamaican beef and chicken patties for the first time (and plans for more on his day off) we snapped photos and enjoyed his homey Chilean feast.

The Feast

The appetising Quinoa Salad starred the sacred grain of the Incas. Native to the Andes, it makes an excellent rice substitute as it is gluten-free with a low glycemic index and has a high protein content. You can expect to hear more about this versatile food, as 2013 has been declared International Year of Quinoa by the United Nations.

The zesty starter was followed by a tangy, flavourful Seafood Chilean Perol that might be more familiar to Jamaicans as a ceviche.

The fish main dish was Salmon Cancato (grilled salmon topped with hot chorizo, tomato and mantecoso cheese served on Chilean-style bean purée).

Salmon with pork was a unique but delectable combination. The meat course was Costillar and Pastelera, (rack of lamb with basil and corn paste). The pastelera, Juan Pablo intimates, is his favourite element of the menu, representing true Chilean home cooking. Chef Mellado kindly shared the recipes for his Quinoa Salad starter and Chilean Red Wine Turron dessert.

Quinoa Salad

Ingredients

1 avocado

¹/²lb quinoa

2 litres vegetable stock

1 large onion

1 bunch fresh parsley

1 bunch fresh cilantro

zest of 2 lemons

lemon juice to flavour

salt to taste

Method

1. In a medium pot, bring to boil two litres of well-flavoured vegetable stock for the quinoa. Quinoa is very light and must only be cooked until just softened. Follow the package directions.

2. Once cooked, pour quinoa on to a sieve; this will drain all the water from the cooked grain. Spread the quinoa on a flat tray so it cools properly.

3. Dice very finely - fresh avocado, onions and add to your quinoa. Finely chop your herbs and add to mixture as well.

4. Slowly add the lemon juice and salt to taste.

5. Best served slightly chill.

Chilean Red Wine Turron

Ingredients

600g caster sugar

2 cups Partager Rouge (or your favourite red wine)

8 large egg whites

500g fresh or frozen wild berries

2 shots Jamaican White Rum

Method

1. Boil 500g of sugar to one cup red wine until syrup consistency and set aside.

2. Place egg whites in mixer and begin to whisk to foamy texture. You must ensure the sugar is at the correct stage before starting to whisk the egg whites.

3. Once you have a semi-stiff meringue, slowly add the red-wine syrup reduction. This will change the colour of your meringue slightly as well as flavour it. Continue until you are happy with the taste and colour of your meringue.

4. Pipe the Turron into a glass of your choice and place in the fridge to chill.

5. In another saucepan add 100g of sugar, one cup of red wine, two shots of white rum and berries then reduce by half.

6. Place in the refrigerator and allow to cool.

7. For serving, pour a spoonful of your berry sauce over the Turron meringue and serve cold.

Serves 6-8 persons

Vibes Tip: Ensure you don't overwhip your egg whites as this will cause your meringue to split.