Chile unveils culinary fair at Madinat Jumeirah

The Culinary Week is being held as part of the 'Chilean Week', a showcase of the myriad attractions of Chile and its focus on promoting partnerships in the Gulf region, organised by Chile's Directorate of Export Promotion (ProChile) from the 17th to 24th of October 2009.

Celebrated Chilean Chef Cristián Correa, along with host chef Reto Borer, will recreate the flavours from Chile's classic recipes for guests at Khaymat Al Bahar during the four days of the Culinary Week. The restaurant will have an alternative menu of traditional Chilean cuisine on these days.

Chilean cuisine is based on the traditions of the indigenous Mapuche and the Spanish, along with foreign influences, particularly the French. An ardent believer in the culinary traditions of his homeland, Chef Correa has travelled extensively, promoting the best of the flavours of Chile.

"Our culinary tradition peeks out shyly, as it was slowly simmered in the family home, without being much talked about. It is our mission to share it and to spread our culture because we are made up of the flavours of our memories. Whoever savouring Chilean food is not only enjoying a range of healthy ingredients grown in a rich variety of climates and landscapes but also getting a taste of our culture and traditions,"

commented Chef Correa.

More than 4,000 kilometres of coastline and extensive farmlands have helped Chile establish itself as a major producer and exporter of a wide variety of seafood, meat, fruits, vegetables and beverages.

"We are the largest exporters of fresh fruits in the southern hemisphere, our wines are globally acclaimed and we adopt cutting-edge techniques in farm production. Chile also understands to the importance of adapting to different markets and we are now focused on providing halal certifications to strengthen our presence in the Middle East," said Carlos Salas, Trade Commissioner of Chile in the UAE.

"For people in Dubai the Culinary Week will provide an opportunity to discover the quality as well as variety of Chilean food, and to know where the products come from and how they are produced. It will also be a journey through the culinary space of each region in Chile - from the lamb-on-a-stick typical to the south to an Eastern Island tuna, passing by a corn or crab pie or a King clip soup, finishing with baked apples or a lúcuma mousse for dessert,", Mr Salas added.

The Chilean Culinary Week is supported by Jumeirah, the Dubai-based luxury hospitality group. Bafochi, a Chilean group promoting indigenous culture and costumes will perform on all days of the Culinary Week at Khaymat Al Bahar restaurant, Madinat Jumeirah.