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
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
PULLED PORK CRISPY TACOS
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
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