Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Archie Rose's Horisumi-Winter gin

Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.

Puerco pibil, Yucatán pickles and gorditas


You'll need

220 gm (1¾ cups) masa flour (see note) 50 gm (1/3 cup) plain flour 40 gm lard 1 tsp baking powder For deep-frying: vegetable oil To serve: feta, crumbled To serve: parsley, mint and coriander, torn   Puerco pibil 1.2 kg piece of boneless pork shoulder Juice of 4 oranges and 2 lemons 2½ tbsp annatto paste (see note) 1 tbsp white wine vinegar 1 pickled jalapeño, finely chopped, plus extra, sliced, to serve (optional; see note) 1 garlic clove, finely chopped 2 tsp ground cumin ¼ tsp finely crushed black peppercorns Large pinch of allspice 2 banana leaves, for wrapping (see note)   Yucatán pickles 2 Spanish onions, cut into thin wedges 250 ml (1 cup) white wine vinegar 4 whole allspice, cracked 1½ tsp dried Mexican oregano (see note) 2 tsp crushed black peppercorns 1 garlic clove, thinly sliced

Method

  • 01
  • For puerco pibil, combine ingredients (except banana leaves) and 2 tsp sea salt flakes in a large non-reactive container and turn pork to coat, then refrigerate to marinate overnight. Preheat oven to 180C. Line base and sides of a large casserole with banana leaves, letting leaves hang over the edges. Add pork and marinade, fold over banana leaves, tucking in edges, then cover and bake until very tender (3½-4 hours). Slice pork thinly and keep warm.
  • 02
  • Meanwhile, for Yucatán pickles, rinse onion under cold water, then soak in a large bowl of cold water for 5 minutes, drain and return to bowl. Boil remaining ingredients with 250ml water and 1 tsp sea salt flakes in a small saucepan over high heat, then add to onion and stand until cooled. Pickles will keep refrigerated in a sterilised jar for 2 weeks.
  • 03
  • Stir masa flour and 290ml hot water in a bowl until combined, then set aside to rest (30 minutes). Combine plain flour, lard, baking powder and a pinch of salt in a separate bowl, add to masa mixture and knead until combined and smooth. Cover with plastic wrap and set aside to rest (30 minutes).
  • 04
  • Divide dough into 14 balls, then roll out into 12cm-diameter rounds with a rolling pin. Heat a dry frying pan over medium-high heat and cook gorditas in batches, turning once, until golden (3-4 minutes), then set aside.
  • 05
  • Heat 5cm oil in a frying pan to 180C and fry gorditas, turning occasionally, until sides separate (1-2 minutes). Drain on absorbent paper. Open gorditas and serve stuffed with pork, pickles, feta and herbs.

Note Masa flour, also known as masa harina, is a type of corn flour. Annatto paste, also known as achiote paste, is made from annatto seeds and other spices. Masa flour, annatto paste, pickled jalapeños and dried Mexican oregano are available from select grocers, Mexican specialty stores and Monterey Mexican Foods. Banana leaves are available from Asian grocers.


Gorditas are little fried or baked corn pockets that are like leavened tortillas. We've stuffed these with feta, herbs and puerco pibil, a festive Mexican pork dish. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

An aromatic, hoppy pale ale or an exotically perfumed and creamy viognier.

Featured in

Sep 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×