Folonomo Pop-up Chef Series with Hugh Piper from Dear Sainte Eloise Event Banner

Folonomo Pop-up Chef Series with Hugh Piper from Dear Sainte Eloise


$95 AUD + BF

$95 AUD + BF

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Folonomo Pop-up Chef Series with Hugh Piper from Dear Sainte Eloise

Date and Time

Thu 29th Aug 2019, 6:30 pm - 10:30 pm


Folonomo Restaurant
370 - 372 Bourke Street, Folonomo Restaurant

Event description

The Pure Collective do things “For Love. Not Money.” That’s why they co-founded Sydney’s first profit-for-purpose restaurant by the same name  - Folonomo.

This year Folonomo will host some of Australia's best chefs to host their own intimate pop-up dinners, with all proceeds going to charity. 

Join chef Hugh Piper of Dear Saint Eloise for an incredible Peruvian feast, featuring a take on dishes he learned during recent stints at World Top 50 Restaurant Astrid y Gastón in Lima, Peru. The event will donate all profits to
Beyond Blue, an organisation that supports Australians with depression or anxiety, or going through a difficult time.

“My mum’s side of the family is Peruvian and the cuisine is incredible. There’ll be lots of bold flavours - a big hit of acid or lime, spices and combinations that don’t seem to make sense but are bloody delicious.”

The nine-course menu includes:

Oysters a la Chalaca

Ocean Trout Ceviche Nikkei, Prawn Cracker

Pacific Reef Cobia, mandarin vinegar leche de tigre

Anticucho de Lengua y Shiitake

Potato, Salsa Ocopa, cured egg yolk.

Pork Loin, pepian, salsa criolla
"Another modern take on a classic peruvian dish. This is a pork a corn stew that I'm going to cook separately instead. Salsa criolla is the ubiquitous accompaniment to every meal in Peru. Fresh red onions with coriander and heaps of lime juice."

Inka Cola Sorbet

Picarones, corn custard
"A typical Peruvian street food favourite of pumpkin doughnuts covered in a fig leaf syrup."

Ana's Alfajores

"Biscuits that are basically dulce de leche sandwiched with shortbread. Made by my aunty Ana who is an incredible baker!"

Ticket price includes all dishes and a Pisco Sour cocktail on arrival. There's also the option to pair dishes with South American wines made at altitude from Jed Wines on the night.

“I’m supporting Beyond Blue due to mental health being such a big issue in the hospitality industry. There are so many pressures on chefs; the long hours, intense stress of striving for perfection every day and being judged on your food by customers and food critics. Beyond Blue does so much good by providing crucial information and crisis support for all Australians.”

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