The Melbourne-based Spanish chef was recently tasked with preparing dishes for an exclusive lunch for two families hosted by Gordon Ramsay in Melbourne.
Tickets for the event were auctioned off by the celebrity chef, raising in excess of $5000 for the Red Cross Disaster Relief and Recovery Fund.
Cruañes prepared a total of seven dishes from Ramsay’s latest cookbook, including black hummus, onion pie, salmon with hollandaise sauce and asparagus, and strawberry and rhubarb pie.
Harsh critiques were nowhere to be heard.
“It was a very nice experience, I was also chatting with Ramsay and he gave me his opinion on the dishes. It was very exciting to cook for him. He was very happy with the result,” Cruañes told SBS Spanish.
“The recipes in Ramsay's book are homemade dishes. They are delicious yet simple recipes.”
File photo: Gordon Ramsay's restaurants have been awarded 16 Michelin stars in total. Source: YouTube
Growing interest for Spanish cuisine
During his seven years in Australia, Cruañes said he’s witnessed an increase in the popularity of Spanish cuisine, especially in Melbourne.
He says Spanish food is considered fashionable, as demonstrated by the prevalence of tapas, which have become ubiquitous and adapted to other types of cuisine.
“I work in a restaurant where we do Asian cuisine. I am the head chef and I am asked to make Asian tapas.
“The concept of tapas, although it is very Spanish, is well-known as a meal that is eaten in one or two bites, so it can be adapted to any type of cuisine."
However, Cruañes does not feel so open-minded when it comes to experimenting with paella, one of the star dishes of Spanish cuisine.
Cruañes hails from Gandia, a city in eastern Spain, considered a cradle of the popular rice dish.
True to his heritage, Cruañes also runs a business called Paella Mate, where he prepares large batches of the dish for clients and also teaches how to make it.
For Spaniards, adding chorizo to the dish is a huge no-no.
Ignacio “Iggy” Cruañes preparing paella. Source: Ignacio “Iggy” Cruañes. Instagram
“It is painful to see how they treat such a beautiful and traditional dish so badly. But that’s what sells in Australia.
“Sometimes they ask me to add chorizo, but I always try to avoid it, as it's not our way.
“Chorizo has a very invasive flavour, and the original paella had rabbit, chicken and vegetables. It is also made with seafood or vegetarian, but if it has chorizo I do not call it paella.”
