Join Chef Regi and learn a range of delicious and authentic Brazilian cuisine including Puchero and Moqueca.
Brazil was colonised by several European countries, to the degree that the number of descendants of Portugal, Italy, and Spain is huge. Of course, these people have brought with them many customs and habits, which have been incorporated into the daily lives of Brazilians, including their gastronomy. There are many "European" foods that only exist in Brazil.
Brazilians of European descent often remember their grandparents telling about the typical foods of their country of origin and often making them at home on Sunday for the whole family.
However, much had to be adapted or reimagined, so the daily dishes of Brazil often posed as a "typical dish of Europe", when, in fact, they are Brazilian invention, often inspired by the stories of the ancestors.
Rice of Braga (Arroz de Braga)
This is a popular rice dish. The rice is cooked with ham, sausage, chicken thighs, red bell pepper, and cabbage. This masterpiece of Portuguese Gastronomy has its roots in the city of Braga, in the north of Portugal. It is famous not only in Portugal but also in Brazil and abroad as “Arroz à Portuguesa” or even as “Arroz de Braga”. Despite the vast and tasty Portuguese cuisine, it was not there that this successful recipe came up! Created by a Portuguese in Brazil - more precisely in Santos, on the coast of São Paulo, at the beginning of the last century, the dish is a tribute of the cook to his city of origin.
Puchero is a typical Spanish dish that is widely consumed in winter, because it is hot and strong. It originated in Rio Grande do Sul due to the Spanish influence in the state. Some ingredients change according to the region, but the dish itself consists of a meat stew, seasonal vegetables and greens, cooked slowly and served very hot.
A Brazilian Fish Stew called Moqueca made with available fish and simmered in coconut milk with onion, tomatoes, chilies, and lime. Easy, fast, and full of flavour, perfect for weeknights. Serve this with rice!
This is a popular restaurant dish in Brazil, which was brought over by Italian immigrants. There are three kinds of Parmigiana in Brazil - chicken fillet Parmigiana, eggplant Parmigiana, and meat Parmigiana.
Passion Fruit Trifle (Pave de Maracuja)
Pavê is a French-inspired Brazilian sweet and its name derives from the word pavage (French), which means "pavement", that is, a montage of stones and concrete that, in turn, reminds the layers of cream and cookies or pieces of cake that make up the dessert. More specifically, it is a kind of cold pie that is based on whole champagne or cornstarch cookies, or a soft cake dough soaked in juices, liqueurs or syrups and a cream between the layers. There are also various complements: fresh fruits or in syrup and chocolate are the most common. It is very popular in Brazil, especially at the time of the year-end holidays.
An ingredients charge of $56 per person is included within your course fee.
I have worked as chef for 30 years which includes restaurants both in Auckland and Taupo, and I have worked as Culinary Arts Tutor. I am a proud Kiwi Brazilian of Italian and Spanish heritage and I have a passion for Italian, Spanish, and South American flavours. Spending time sharing my passion with others is my happy place!