The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Kingfish with pique boricua and coriander arepas


Arepas are a type of corn cake popular in both Venezuela and Colombia. Pique boricua (also known as pique de piña), a chilli- and pineapple-flavoured vinegar, is Puerto Rico's answer to Tabasco. You'll need to begin this recipe at least three days ahead.

You'll need

1 kingfish fillet (about 800gm), cut into 5cm pieces 2 tbsp olive oil Juice of 2 limes 1 cup (loosely packed) coriander 8 canned tomatillos, quartered (see note) 1 avocado, coarsely chopped 1 golden shallot, thinly sliced on a mandolin To serve: baby coriander and lime wedges (optional)   Pique boricua 150 gm pineapple rind, cut into 2cm pieces 300 gm (½ small) pineapple, finely chopped 5 garlic cloves, crushed 55 gm (¼ cup) caster sugar ½ tsp crushed black peppercorns 1 long red chilli, seeds removed (optional) 1 jalapeño chilli, seeds removed (optional) 250 ml (1 cup) coconut vinegar (see note)   Coriander arepas 190 gm masarepa (see note) 1½ tbsp coarsely chopped coriander 1 spring onion, thinly sliced 30 gm butter, melted, plus extra for frying

Method

  • 01
  • For pique boricua, place pineapple rind in a small non-reactive container, add 100ml boiling water, cover, set aside at room temperature until starting to ferment (about 24 hours). Strain (discard solids), add remaining ingredients and 1 tsp salt, cover, refrigerate for flavours to develop (at least 2 days). Purée in a food processor, season to taste, refrigerate until required.
  • 02
  • For coriander arepas, stir masarepa, coriander, spring onion and 2 tsp sea salt flakes in a bowl to combine. Add 340ml hot water and stir well until mixture forms a stiff dough, stir in butter, cover with plastic wrap and set aside to rest (30 minutes). Divide dough into 10 balls. Flatten a ball between two pieces of plastic wrap to 5mm thick with a rolling pin, transfer to an oven tray lined with baking paper and cover. Repeat with remaining dough. Heat a little butter in a large frying pan over medium heat and cook arepas one at a time, turning once, until golden and just cooked through (1½ minutes each side). Wipe pan with absorbent paper between each.
  • 03
  • Meanwhile, heat a barbecue or grill to medium-high heat. Combine kingfish and olive oil in a bowl, season to taste, then cook, turning occasionally, until just cooked through (2-3 minutes). Transfer to a bowl, add half the lime juice and half the coriander, toss to combine.
  • 04
  • Add tomatillo, avocado, shallot, remaining lime juice and remaining coriander in a bowl, season to taste, add kingfish, toss to combine.
  • 05
  • Serve arepas topped with kingfish and avocado mixture, drizzled with pique boricua and scattered with baby coriander, with lime wedges and extra pique boricua to the side.

Note Canned tomatillos are available from select delicatessens. Coconut vinegar is available from Asian grocers. Masarepa is a pre-cooked cornmeal flour; it's available from Latin Deli, The Essential Ingredient and select delicatessens.


At A Glance

  • Serves 10 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Jan 2012

You might also like...

Fast seafood recipes

recipes

Kingfish and scallop ceviche with tomato oil

10 fish recipes for Good Friday

recipes

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

Cooking with wine

recipes

Indian-style prawn, turmeric and okra curry

Recipes with scallops

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Nine ways to dress oysters

recipes

Steamed flounder with shallot and chilli dressing

Fresh chilli recipes

recipes

Steamed black mussels with tomato sofrito and chorizo

Fast seafood recipes

recipes

Tuna and artichoke salad nicoise

Nine ways to dress oysters

recipes

conversion tool

 
get the latest news

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

×