Foods From Chile

9/10/2015 Soya Yanagawa 0 Comments

In the beginning of September, I was invited to a very prestigious event that conducted by Embassy of Chile in Jakarta. The "Flavors from Chile" takes venue on the Grand Ballroom of Grand Hyatt Jakarta Hotel. We were invited to witness the beautiful and the richness of Chile.


“Foods from Chile, Source of Life” campaign
is an advocacy campaign that aims to position Chile
as unique origin of food production
for the final consumer and for retailers and importers. 


Again, it was a gala dinner. I am very honored to be invited to this event. Well, before I tell you my story, here is a brief about Chile.

Chile is a surprising country.

Chile, is a South American country occupying a sleek, long, thin strip of land between the Andes to the east and the Pacific Ocean to the west. A wonderful place that captivates visitors with its warm, efficient and enterprising people, as well as with its democratic institutions and stable economy.

For your information, Chile is one of South America's most stable and prosperous nations. It leads Latin American nations in rankings of human development, competitiveness, income per capita, globalization, state of peace, economic freedom, and low perception of corruption.

As a long country, Chile has practically all climates, from the scorching deserts of the north to the cold expanses of the south. The north is rich in mining and marine resources. Central Chile, home to the nation’s capital, is a major agricultural and industrial hub. In the south, rich fisheries and forest resources are managed under stringent conservation and environmental protection standards.


Chile is currently the main global exporter
of Blueberries, Grapes, Plums , Dried apples, Trout,
Salmon (Pacific), and Dried plums.


Fruit Industry
Without any doubt, Chile is surrounded with formidable natural barriers that protect them from pest and disease. No wonder that their fruit industry is the top in the world to grow and produce a wide range of quality products.

They grow grapes, apples, pears, lemons, clementines, oranges, avocados, kiwifruit, peaches, nectarines, plums, cherries, raspberries, strawberries and cranberries that encompassing over 9,000 growers and exporters, ships to more than 70 markets, mainly in the United States and Europe.

Olive Oil Industry
Chile is a paradise for olive plantations. The plantations extend from the Azapa Valley on the north to Malleco on the south. The fertile soils, high degree of sunlight exposure, and significant nighttime/daytime temperature differentials make the conditions are highly conducive to olive cultivation. The result is a final product of outstanding quality that holds its own against the best in the world.

Wine Industry
Another surprising things in Chile is their wine industry. Their wine valleys actually extend for over 1,200 km north to south and benefit from both a Mediterranean climate and a vast range of soils. That is why it makes their wines were exceptional in quality and personality, including their fruity nature, intense color and delicate aromas.

Pisco industry
Pisco is a yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. It was made by distilling grape wine into a high-proof spirit. In the late '90s, ProChile started to work with the Pisco Producers Association, in order to give organized support to the international promotion.

Although pisco does not have the export levels enjoyed by other drinks, such as wine, it has gradually gained importance and generated interest in the world. Pisco can take advantage of the reputation gained by Chilean wines to promote this distilled product of the same origin.

Dairy Industry
The Chilean dairy industry benefits from an exceptionally disease-free natural environment and a large herd efficiently managed by producers of long standing.

Fresh milk production and processing is concentrated in southern Chile, notably Biobío, Araucanía, Los Ríos, and Los Lagos. These regions, whose unique beauty draws thousands of visitors each year, are noted for their vast, green grasslands and rainy weather -ideal conditions for dairy production.

Meat Industry
Chile exports more than 130 lamb, beef and poultry products to over 44 countries. Meat exports reached USD 992 million in 2012.

The industry uses sophisticated technology to produce a wide range of quality products. Its vast production experience, well-honed competition skills, and capacity for innovation have been key in its efforts to regulate health and quality standards and secure access to discriminating markets.

Chile, a Fishing and Fish Farming Country
Chilean fisheries and aquaculture have grown exponentially in the last 30 years, resulting in strong production and international positioning. Chile is known the world over for an extensive coastline, pure waters, and highly nutritional marine resources. The temperate waters of central and northern Chile and the cold seas of the south provide a wealth of resources for both industrial and small-scale fishing.

In addition to natural advantages setting Chile apart as a fishing powerhouse, industry efforts to increase quality have been key in helping Chile gain market share.

Chile stands out for the vastness and variety of its marine resources. Three large fishing zones exist on its extensive coastline.

  • Northern species include anchovies, mackerel, sardines and jack mackerel.
  • South-central species include common hake, shrimp, cuttlefish, and more recently, giant squid. 
  • Southern species include common hake, pink cask-eel, Patagonian whip hake and Chilean croaker, as well as bottom-dwelling resources such as sea urchins, clams, abalone, and razor clams.


Chile is the Second largest global exporter
of Avocado, Prunes , Frozen raspberries,
Apple juice, and Salmon (Atlantic)


When I arrive at the venue, I was welcomed with a glass of wine and assorted of hors d'oeuvre from Chile. It is not much, but it screams for freshness and deliciousness.

They serve Skewers clams in Green Sauce, Water of Chilean Salad, Chilean abalone with mayonnaise mermen, and Mussels “empanada”. Not only that, they also introduce us with their wine collections to be paired with the finger foods. Those wine were Casillero del Diablo, Pino Noir 2013, Pisco Sour, Merlot, and Espumante

With all those kind of indulgence in the front, I am so excited and can hardly wait to enter the ballroom.

Oh the star of that night is Francisco Javier Araya.

Francisco Javier Araya

Francisco's cuisine is influenced by his training and experience in Spain, Japan and his native Chile. After graduating from culinary school in Chile, Francisco worked at Alma in Santiago before training at Andoni Luis Aduriz’s Mugaritz in Spain. In 2007, he returned to Santiago and joined the team at Boragó in Santiago as head chef and creative director for I&D (Innovation and Development), building on the concept developed by Rodolfo Guzman. Francisco created dishes using ingredients indigenous to Chile. 
In 2008, he returned to Spain to spend a season at the legendary elBulli under the direction of Ferran Adrià. Francisco's foundation for avant-garde cuisine was developed here and has worked its way into his culinary style. Upon his return to Santiago, Francisco worked as executive chef of the Spanish Cultural Center. In 2012, he joined two fellow elBulli alumni to open 81 Restaurant in Tokyo where seasonal Japanese ingredients are integrated into Latin American cuisine. Opening to rave reviews with only 8 seats, 81 quickly became a sought after dining destination in the world’s food capital. It was awarded its first Michelin star in December 2013.

Finally the door is opened and we are ready to start our dining experience to Chilean culinary. Well, there will be 4 courses that we can try, and all of them will take you further into the Chilean delicacies and  products.

well, here it is! this is the moment that I have been waiting for!

Avocado Gel
Salmon Crudo and Shellfish

Before the dish was served in front of us, we can see the audio visual on the giant screen how Chef Francisco prepare the dish. When I saw the Salmon was not cooked, I am really happy, because I really love raw seafood especially salmon. For me, there's no better way to relish a great piece of salmon than to serve it chilled, sliced, and resplendently seasoned! 

The Avocado Gel is such a great starter! The earthy flavor from the avocado blend beautifully with the Salmon Crudo and the shellfish. It has refreshing taste of citrus and rich textures from the radish. Such a wonderful dish to start my culinary journey to Chilean cuisines.

The Avocado Gel was paired with La Joya Gran Reserva 2014, Sauvignon Blanc, Colchagua Valley, Bisquertt Vineyard

This yellow with greenish color wine has an elegant and fresh palate. Its fruity and citrusy palate very complementing the dish. 

First Main Dish
Salmon scaled with orange's salt, citrus sauce, and baby onions caramelized with dried plums.

Seafood is best served with refreshing citruceae fruits. It will remove the fishy smell and rewarding more freshness. I really love the Idea to served along the baby onions that caramelized with dried plums. The dried plums add sweetness and sourness but not overwhelming the dishes. All of them were complementing each other and make beautiful harmony on your mouth. 

Actually, to poach the salmon is a little bit tricky. If it was overcooked, the salmon will become dry and not juicy. One of my salmon is a little bit overcooked, that is why it was not as juicy as the other. 

But one thing for sure, the dill really adds the dish a wonderful fragrant that makes this dish mesmerizing.

This Salmon was served along with Chardonnay 2014, Loncomilla Valley, Cremaschi Furlotti Single Vineyard that has a strong fruity with a hint of floral scent which soften the taste sourness of the dish.

Second Main Dish
Chilean Seabass, Peas Puree, Shelfish's sofrito with "merken" and black potatos

Actually, I have a confession to make. My seabass was overcooked. It was seasoned wisely but it lost its moist and juiciness. But I have tasted my friend's seabass which is perfectly cooked and it was marvelous. It has beautiful moist and outstanding taste! The peas puree taste indulgently sweet, but I think it can be more creamier.

I really adore the black potatoes, and the shellfish sofrito. The black potatoes were made by covering the potatoes with squid's ink. Because of that, the moisture still inside the potato and not vaporized and make it dry.

It was paired with Koyle Costa Pinot Noir 2013, Paredones, Colchagua Cost, Vina Koyle. This wine has a fruity with a hint of spices scent. it really enliven the dish and really complementing the sea bass. 

Apple Sorbet, Grapes Gel, Soil of Almond and Walnut, Cherries

OK, I almost can't hold my self not to drooling while writing about this astounding dessert. First, I thought that I am going to have a very strong sour and refreshing dessert, but actually this dessert has a complex taste and textures. Actually, the apple sorbet is not as acidic as I thought, it has medium sourness and sweetness.

I love the collaboration of each component that really refreshing your palate after the set of dishes. The rich textures and the indulging freshness really make this dish unforgettable. 

Really smart to paired this dessert with the sweet indulging Maridaje Late Harvest. The honey sweet and elegant consistency from this wine really complement the sour refreshing desert

Once again, I am very grateful that I can be part of this wonderful event. It will be on my never-to-be-forgotten experience in life. Thank you Pro|Chile for introducing us with Chilean beauties and delicacies.

It really amazed and opened my eyes about Chile. Hopefully, I can visit that wonderful country with my loved one.

Have a great day and Godspeed!

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