Sydney, Australia – X March 2026: The Peru Export and Tourism Promotion Board (PROMPERÚ) has strengthened Peru’s profile in the Australian market through a series of high-impact initiatives, including sponsorship of the World Surfing Conservation Conference (WSCC), participation in the East Coast Activation Tour (ECAT), and a closing VIP luncheon in Sydney.
These initiatives mark an expanded focus on promoting lesser-known regions of Peru and encouraging longer, more diverse itineraries beyond the country’s traditional gateways. In particular, PROMPERÚ is highlighting Peru’s northern beaches and the Moche Route as compelling extensions to classic Peru programs.
With Australians staying an average of 15 days, the focus is on building multi-region journeys that combine coast, rainforest and highlands – appealing to travellers seeking adventure, nature, wellness and culture in one destination.This integrated actions signals the beginning of expanded in-market engagement, and PROMPERÚ will continue working with the Australian travel industry to build awareness of these emerging regions and support longer-stay itineraries through ongoing market activity throughout 2026.
SPONSORSHIP: WORLD SURFING CONSERVATION CONFERENCE (WSCC)
From 16–19 February 2026, PROMPERÚ participated for the first time as a major sponsor of the World Surfing Conservation Conference (WSCC) on the Gold Coast, an event focused on surf management as a driver of sustainable development.
As part of its activation, PROMPERÚ showcased Peru’s millenary surf heritage through the live construction of a Caballito de Totora, the traditional reed surf craft originating from Peru’s northern coast. The demonstration highlighted Peru’s cultural legacy rooted in the Mochica and Chimú civilisations, positioning northern Peru as an emerging coastal destination for Australian travellers.
This deep-rooted connection to the ocean is a legacy that Peru continues to safeguard today. Since the 2013 ratification of the Law for the Protection of Surf Breaks, Peru has emerged as a global pioneer in marine conservation. To this date, the country has already secured protection for 47 of its most iconic waves.
The activation culminated in a powerful moment on the Gold Coast, with the Caballito de Totora riding the waves in a community paddle out at Greenmount Beach alongside local surfers – symbolising the intersection of ancient tradition and modern Australian surf culture. The paddle out was joined by well-known Australian surfers, including two-time World Champion Tom Carroll, big-wave surfer Mark Mathews, rising star Hughie Vaughan, and social media personality Noah Wallis, further amplifying the cultural exchange.
ECAT 2026: SURF, CULTURE AND COASTAL CONNECTIONS
Following the WSCC, PROMPERÚ supported the East Coast Activation Tour (ECAT) 2026 – a five-day surf and conservation road trip linking the Gold Coast World Surfing Reserve to the Manly–Freshwater World Surfing Reserve. ECAT brought together 22 international delegates – surfers, cultural ambassadors and conservation leaders – from Peru and across the globe.
As part of the tour, master craftsman Carlos Ucanan Arzola AKA “Huevito” led a Caballito de Totora surfing demonstration at Manly Beach, marking the first time a Peruvian reed board has surfed Manly’s iconic waves.
Through WSCC and ECAT, PROMPERÚ showcased northern Peru as a destination blending world-class waves, whale watching, coastal wellness and the archaeological depth of the Moche Route – aligning with Australian demand for authentic, nature-led and experience-driven travel.
SYDNEY VIP LUNCHEON
To conclude the program, PROMPERÚ hosted a VIP luncheon at RAFI North Sydney, attended by media and industry guests including Mr Vitaliano Gallardo Valencia, Ambassador of Peru to Australia.
The event reinforced the broader destination message, encouraging guests to look beyond Peru’s most recognised icons and explore emerging regions. With a three-course menu, specially curated by RAFI’s Peruvian-born Executive Chef Matias Cilloniz, the event further highlighted Peru’s globally recognised gastronomy and culinary innovation.
