Watch this space as we announce upcoming culinary events to explore Caribbean and Latin American flavours in a new light, while Keyma works her way with other professionals in the industry.

Foodies in Melbourne, were delighted by Master Chef Australia 2022 semifinalist Keyma Vasquez and Head Chef Sergio Tourn from Tino Bar and Restaurant a presenting a unique dining experience consisting of a four-course set menu, inspired by Keyma’s birthplace, Venezuela.

The menu was a culinary fusion of Keyma’s Caribbean techniques and Sergio’s modern take on Latin American cuisine. The dishes featured traditional Venezuelan ingredients like cassava, plantain, and corn, combined with contemporary flavours, resulting in a truly unique gastronomic experience.

Menu Details:

Snacks | Celebrating Cassava, Plantain & Corn

Tequeno

Cassava, Halloumi, Guava, Thyme

Mandoca 

Ripe Plantain, Cornmeal, Panela, Aniseed, Macadamia, 

Reina

Corn, Duck, Granny Smith, Avocado, Coriander

Entree | From the coast to the mountains

Vuelve a la vida

Prawns, Octopus, Mussels, Ensalada Criolla, Prawn head oil, Plantain crisp

Pisca Andina 'Tartare'

Potato, Avocado, Leek Veloute, Poached egg, Black lemon

Mains | Colonial flavours / central Venezuela

Asado negro

Beef Short Rib, Asado negro sauce, Mojo verde

Roasted vegetables

Seasonal roasted vegetables, Butter bean, Anatto

Palmito salad

Chayote , Hearts of Palm, Red Onion, Citrus segments

Dessert - Tropical flavours

Polvorosa Pina Colada

Pina Colada Ice Cream, Roasted Pineapple, Lime, Tarragon Crumb

Highlights:

In addition to the dining experience, the event will provided an opportunity to learn more about the traditional Venezuelan ingredients and the culinary techniques used to create these dishes. Keyma and Sergio were on hand to answer any questions and provide insights into the inspiration behind each dish.

For behind-the-scenes and snippets of the event, check out Chef Keyma’s Highlight stories titled > Events / Guest Chef.

Event Summary: This New Year's Eve Latin Fiesta was a spectacular celebration featuring a specially curated menu designed by the talented Chef Keyma Vasquez Montero.

Menu Concept: A Latin-inspired feast to celebrate the New Year

Menu Details:

Chargrilled King Prawns with Mojo

• Succulent king prawns chargrilled to perfection, served with a zesty and flavorful Mojo sauce.

Pork Belly with Cranberry Mole Rojo

• Tender pork belly topped with a rich and tangy cranberry mole rojo, combining traditional Latin flavours with a festive twist.

Palmito, Butter Beans, Tomato Salad

• A refreshing salad featuring heart of palm, butter beans, and tomatoes, dressed with a light and tangy vinaigrette.

Festive Tres Leches with Spiced Cherry Compote

• A decadent tres leches cake, soaked in a blend of three milks eggnog and topped with a spiced cherry compote, perfect for a festive occasion.

Additional Offerings:

• Croquettes: Crispy on the outside, creamy on the inside, these croquettes were a delightful appetizer to start the evening.

• Vegetarian Options: Delicious vegetarian dishes were available to ensure all guests could enjoy the celebration, featuring king oyster mushrooms and roasted cauliflower.

Special Touches:

• Each dish reflected the rich and diverse flavours of Latin cuisine, ensuring a memorable culinary experience.

• Beautifully presented plates and festive decorations enhanced the dining experience, making the night truly special.

Event Summary: "A Latin American Journey" event was an extraordinary culinary collaboration with Vamos Fitzroy, featuring the exceptional Chef Keyma Vasquez Montero, Master Chef Australia contestant and first Latina semi-finalist. Held on November 17, 2022 the event offered a unique opportunity for guests to experience a 7-course degustation menu that showcased the rich and diverse flavours of Latin America and the Caribbean.

Menu Concept: A degustation menu designed to travel through different regions of Latin America, showcasing the nuances of their flavors

Menu Details:

Course 1 - Caribe

• Buñuelos de Yuca: Cassava and feta fritters with honey & thyme, served with lime and coriander whipped butter.

Course 2 - Mexico

• Aguachile Rojo: Cured king prawns in a watermelon, lime, and chilies dressing, with tequila and ginger-infused watermelon pieces, cucumber ribbons, and coriander cress.

Course 3 - El Salvador / Honduras

• Pupusas: Grilled corn masa flatbreads filled with refried beans and mozzarella flavored with Mexican oregano, served with ‘curtido‘ (fermented Latin-style slaw), chipotle aioli, and crumbed chicharrón.

Course 4 - Venezuela / Colombia

• Mushroom Tamal: Yellow cornmeal and annatto patty filled with savory mushroom stew, cooked in banana leaves, and served with sofrito sauce and pickles.

Course 5 - Peru

• Chupe de Camarones: Flavorful Andean-style chowder spiked with Peruvian yellow chili, topped with chili-marinated prawns, potatoes, corn ribs, feta pieces, and coriander-basil oil.

Course 6 - Argentina / Uruguay

• Costillas: Grilled marinated pork ribs topped with chimichurri, served with a side salad.

Course 7 - Dessert with Latin Flavours

• Corn Bruleé: Corn, coconut milk, and cinnamon custard, torched till caramelised and topped with a fresh tropical zesty fruit salad.

Special Touches:

• Each dish highlighted the importance of regional local ingredients, such as cassava root, masa flour, Mexican oregano, yellow cornmeal, annatto, banana leaves, and Peruvian chilies (Aji Amarillo, Aji Panca).

• Guests were provided with detailed menus that included descriptions of each dish and its regional significance.

• Chef Keyma shared stories of her travels and the cultural significance of each dish, making the evening both educational and delightful.

To see more behind the scenes and snippets of the night check Keyma’s Highlight stories titled > Events / Guest Chef

Highligths: "A Latin American Journey" was a delightful culinary experience that celebrated the rich and diverse flavours of Latin America. Chef Keyma's expertise and passion for Latin cuisine were evident in every dish, creating an immersive and memorable dining experience. We look forward to continuing this journey and bringing more regional delights to our guests in the future.

Event Summary: A taste of the Caribbean was an exquisite culinary experience in collaboration with La bodega Restaurant Bar in St Kilda, designed to transport guests to the vibrant and diverse islands of the Caribbean.

MasterChef semi-finalist Keyma, in collaboration with La Bodega’s talented chefs Peter and Matias, curated a unique 5-course menu inspired by Keyma’s memorable dishes from the show, showcasing the warmth and exotic flavors of the Caribbean.

Menu Concept: Inspired by Keyma’s MasterChef creations, featuring ingredients and techniques that encapsulate the essence of the Caribbean

Menu Details:

To Start

• Welcome Cocktail: Greeted the Caribbean way with a refreshing welcome drink.

Entrees

• Tostones: Plantain chips topped with octopus, chorizo, chipotle mayo, and Pico de Gallo.

• Arepitas de Chicharron: Pork crackling cornmeal patties served with coriander and lime sour cream.

Mains

• Caribbean Fish Curry: Crispy skin snapper with spiced fish curry sauce, served with Mofongo.

• Lamb Stew: Slow-cooked lamb shoulder in a rich wine and curry gravy, served with coconut and lime rice, and a pineapple, avocado, and red beans salad.

Dessert

• Flan de Queso: Cheese flan with mango sorbet and toasted coconut.

Special Touches:

• Each guest received a small food-oriented gift to take away, with a heartfelt note.

• The tables were adorned with detailed placemats featuring a Caribbean map and dishes names placed geographically.

To check the highlights of the night you can go to Keyma’s Instagram Highlights > Events - Guest Chef

Highlights: A taste of the Caribbean was more than just a dinner; it was a journey through the vibrant culinary landscape of the Caribbean, offering a taste of its rich heritage and culture. Keyma looks forward to hosting more such immersive events that bring unique flavours and experiences to our guests.