Subscribe to Newsletter

Do you trust your travel agent enough to eat their cooking? RECIPES INCLUDED


Traveltalk spent an evening cooking with (and eating the food of) some of Melbourne’s top travel agents. Find out how we fared and how cooking like a Mexican can help you sell Mexico.

 

I‘ve been cutting onion wrong. And avocado. And probably chilli too. This is what happens when you don’t watch MasterChef, I think, drowning my sorrows in a lime topped Corona.

 

To be talking about Los Cabos (not to mention its luxe One&Only Palmilla) in a North Melbourne warehouse while around me agents squeeze limes, chop coriander and pulled pork is not an ordinary post work event. But this is no ordinary function.

 

 

In celebration of its recent Los Cabos campaign, Excite Holidays, in conjunction with Visit Los Cabos, American Airlines and One&Only Resorts hosted a unique agent experience in Melbourne’s Urban Kitchen.

 

From the food prepared, it was clear that agents make good chefs. They have the ability to know when to follow set guidelines and when to break free of them; to follow a recipe’s measurements and then to know by taste that a little zest needs to be added. It’s that combination of creativity and experience that make them the agents they are and why they’re pico de gallo is so good.

 

 

I’ve shared my two favourite dishes below:

 

FENNEL, RED ONION AND CORIANDER SLAW  

 

INGREDIENTS  

1 ½ Whole fennels  

1 Red onion sliced thinly 

½ Cup chopped coriander 

1 ½ Lemons 

½ Cup olive oil 

1 Tbsp honey 

Salt and pepper   

 

METHOD  

  1. With a mandolin slice the fennel thinly and place in a bowl with ice and lemon juice.
  2. Thinly slice the red onion and chop the coriander. 
  3. In a mixing bowl mix the olive oil, lemon juice, honey, red onion and coriander  
  4. Drain the fennel and mix with the other ingredients.
  5. Season with salt and pepper.

 

  

PULLED PORK CRISPY TACOS

 

INGREDIENTS

1.5 Kg pork shoulder 

1 Carrot cut in chunks 

½ Celery stick cut in medium size pieces 

1 Brown onions cut in pieces 

½ Bunch coriander 

½ Fresh long red chili seeded and chopped 

1 ½ Limes zested and juiced 

1 Cup olive oil Salt and pepper 

15 corn tortillas 

 

METHOD

  1. In a deep pot, add the pork shoulder with the celery, onion and carrot.
  2. Bring to boil, reduce the heat and let simmer covered for around 2 hours. 
  3. Remove from the water and shred with two forks while is still hot. 
  4. In a bowl mix all the other ingredients together.
  5. Add the mix to the pulled pork and check for seasoning and let rest.

 

 


Written by: Gaya Avery


comments powered by Disqus