Thirteen participants had a three-hour full-immersion experience, in a Lusophone ambience that involved a ‘hands-on’ approach in learning about Portugal’s vibrant food culture.

Participants were grouped into four teams and were required to exhibit excellent teamwork, and good interpersonal communication skills as they meticulously followed instructions given by Dr. Noronha, to produce a traditionalweekend lunch, starting with a soup: Caldo Verde (a traditional Portuguese soup which consists of pureed potato, onion, garlic, and chouriço). This was followed by a main course: Filetes de Pescada à Lagareiro (oven-baked Fillets with potatoes drizzled with a delicious olive oil, garlic and coriander sauce), accompanied with rice: Arroz de Tomate (using fresh tomatoes, diced onions and garlic and cooked until the rice is tender), and finally, Sala da Mista (simple greens and vegetables dressed with a delicious vinaigrette).

Dessert was a delicious Chocolate Mousse and a Pudim de Ovos.

The workshop aimed at instilling healthy eating habits by appreciating good healthy food, interesting conversations, and fresh wines that pair well. Faculty joining the luncheon included College Master, Prof. Kit Thompson, Supernumerary Fellow, Dr. Patricia Thompson, and Resident Fellows, Dr. Peggy Lau, and Miss Alice Hong.