A new small group journey through Peru will explore the relationship between the country’s landscapes, ancient agricultural traditions and contemporary food culture.
Hosted by Australian travel journalist and food writer Ben Groundwater, the 11-day ‘Ancient Flavours of Peru’ journey departs on July 15, 2027, travelling from Lima to Cusco and the Sacred Valley before reaching Machu Picchu. The group will be limited to 14 guests.
Mr Groundwater said the idea grew from an earlier assignment in Peru, where the connections between food, geography and centuries of cultural exchange became one of the most memorable parts of his visit.
“Peru is one of those places that stays with you,” Mr Groundwater said. “I was completely captivated by the food when I first visited, but what makes it so fascinating is the story behind it. The ingredients, the landscapes, the ancient farming traditions and the different cultural influences are all connected.”
The journey begins in Lima, with visits to Barranco, Miraflores and Callao alongside local markets and neighbourhood food stops.
Experiences include churros and chicharrones at Surquillo Market, ceviche at a harbourside cevicheria and a visit to the Larco Museum to explore Peru’s pre-Columbian history.
In Cusco, the itinerary turns to the influence of different cultures on Peruvian cooking, including a hands-on cooking class and an introduction to Nikkei cuisine, which developed through the meeting of Japanese culinary traditions and Peruvian ingredients. Pisco, Peru’s national spirit, also features during the journey.
The Sacred Valley provides a closer look at the country’s agricultural heritage. Peru is home to more than 3,000 varieties of potato and guests will meet local farmers and producers including agricultural innovator Manuel Choque, known for his work with native Andean potatoes.
Another culinary stop is MIL Centro, the research centre and restaurant overlooking the archaeological site of Moray.
Led by chef Virgilio Martinez, its menus draw on ingredients sourced from different altitudes and ecosystems across the Andes.
The itinerary also includes a guided visit to Machu Picchu, followed by lunch in Aguas Calientes and a return journey aboard the Vistadome train.
Mr Groundwater said the combination of food and travel was intended to show how closely Peru’s cuisine is tied to the places and communities behind it.
“This trip is about following those connections, from the markets and cevicherias of Lima to the farms of the Sacred Valley and the extraordinary food being created at high-end restaurant-laboratories like MIL Centro,” he said.
The Ancient Flavours of Peru journey is priced from $8,190 per person twin share.
More information here
