Join this free Demonstration by Top Chef Alejandro Cancino to learn how you can make a Delicious Plant Based Risotto!
If you are a vegan or have a dairy intolerance, risotto could be one of the hardest dishes to replicate, achieving it’s creamy texture and depth of flavour is not an easy task.
Well, not any more! Alejandro Cancino, R&D of Fenn Foods with show you how to prep an easy and delicious risotto with natural and plant based ingredients only to wow your friends or family.
About Alejandro Cancino
Argentinian born chef, Alejandro Cancino, has worked in the world’s fourth ranked restaurant, Mugaritz in Spain, in addition to winning Young Chef of the Year in the U.K. in 2008.
Alejandro has put all his experience and natural talent to excellent use in Brisbane Restaurant Urbane and was honoured by Australian Gourmet Traveller Restaurant Awards for Best New Talent, in addition to being named Chef of the Year 2013 by The Good Food Guide.
As a young, enterprising chef, Alejandro Cancino loves doing things differently and is involved in local projects to minimising all waste, always using local QLD products and artisans, using sustainable methods and produce. He recently relocated to the Sunshine Coast with his family to focus 100% on plant based foods R&D, opening Lola’s Pantry (vegan Cafe and Catering) and expand their plant based manufacturing Company Fenn Foods.