South American
Adam Liaw’s kingfish ceviche bowls
Sweet potato is a mandatory ingredient in true Peruvian ceviche and, once you try it, you’ll always eat it this way.
- 1-2 hrs
- Adam Liaw
Adam Liaw’s secret to mastering thick steaks – and the biggest barbecue mistake people make
His slow-cook method, Argentinian brine, and essential chimichurri will change your summer grilling forever.
- 30 mins - 1 hr
- Adam Liaw
Chorizo choripan rolls with green tomato chimichurri
Elevate midweek sausages by taking inspo from the Argentinian street food classic of choripan, grilled chorizo-stuffed rolls with green tomato chimichurri.
- < 30 mins
- Jessica Brook
The Latin American pantry items chef Alejandro Saravia swears by – and where he buys them from
The Peru-born chef behind Morena in Sydney and Melbourne shares the Latin American ingredients he always has on hand and how he likes to cook with them.
- Nina Rousseau
Peruvian-style green spaghetti with spinach, feta and smoked almonds
The influx of Italians in Peru in the early 1800s resulted in this twist on the Ligurian pesto pasta, known as tallarines verdes.
- < 30 mins
- Katrina Meynink
Picanha beef skewers with cheese-stuffed flatbreads
Fire up the barbie. We’re heading to Flavour Town.
- < 30 mins
- Jessica Brook
Grilled sausages with chickpea mash and chimichurri
An Argentinian-inspired barbecue dish starring the garlic-rich and vinegar-sharp dressing.
- < 30 mins
- Danielle Alvarez
Scallop ceviche
Choose scallops in their shells, which make perfect saucers for serving.
- 1-2 hrs
- STEVE MANFREDI
Chimichurri meatball sub
Herby chimichurri relish takes a saucy meatball sandwich in a South American direction. Squeeze sausage meat from its casing for these cheat's meatballs.
- < 30 mins
- Jessica Brook
Danielle Alvarez's Cuban-style pulled-pork sandwiches
As a Cuban, I have mojo – the nation's garlic-laden marinade – running through my veins. I remember watching my mum and grandmother dress a suckling pig with it before slow-roasting the meat in an outdoor oven – the centrepiece of our big family gatherings. My favourite part of the meal came the next day, though, when we'd warm up all the leftover meat and stuff it into soft Cuban bread rolls. Here, we're making the process easier using pork shoulder and the kitchen oven.
- 2 hrs +
- Danielle Alvarez